Crispy Beef & Caramelized Onion Flatbread

Sometimes we head over to the Cinder Bar, a local eatery & bar for a quick bite to eat. I will usually order the Short Rib & Caramelized Onion Flatbread. It’s a really tasty pizza…so recently, when I had some leftover Vaca Frita I decided to make my version at home for lunch…delicious! It’s great for a tasty lunch or in place of Friday night’s pizza… Continue reading

Tri Colored Roasted Carrots

Tri Colored Roasted Carrots 8

I love the variety of colors you can get from the world of vegetables. My hubby and I are committed to non GMO’s in our garden and in our refrigerator as often as we are able. It’s amazing the plethora of different varieties within the same family of veggies. So much different today than the plain veggies we had growing up. Continue reading

Smoked Gouda Mac & Cheese With A Caramelized Onion and Dijon Mustard Crust

Smoked Gouda Mac & Cheese With A Caramelized Onion and Dijon Mustard Crust 2
I have said it before and I will say it again… I love Mac & Cheese! I have so many crazy ways floating around in my head about how I believe it would be good that I’ve made a long list to experiment. When they make the cut, I will share them with you. Well, this one surely did! And it’s a perfect edition for our Meatless Monday series not to mention our Mac & Cheese Mondays… Continue reading

Porterhouse Steak with Caramelized Onions & Rosemary

Porterhouse Steak with Caramelized Onions & Rosemary

Meatlovers beware! This recipe is to die for! I ordered this Porterhouse steak 21 days ago and asked my butcher to dry-age it until I came to pick it up…It was pricey but oh so worth it! What a beautiful steak. If you ever get a chance I really recommend asking your butcher for dry-aged cuts. Anything from 14-21 days is perfect. Searing all that flavor using intense heat and topping with caramelized onions…so good..you don’t need to go to a steak house for this one… Continue reading

Don’t Throw Away That Sauce!

pizza4I never throw away the leftover sauces from my dishes. Even if I only have a little, they are like little flavor bombs to be used in all sorts of ways. Today’s lunch consisted of Naan bread topped with sauces from last week. I reserve them in little containers and freeze them to be recreated another day. No waste! When you put love into your food, throwing away a great sauce is like throwing away something you treasure. Just for this reason, you will see me finding creative ways to serve up that little morsel of goodness.

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