Wow, wow, wow!!! So much flavor, so creamy and so easy. The end result tastes like a creamer version of Chicken Cordon Blue. Continue reading
Chicken Cordon Bleu Stuffed Shells
Swiss cheese
Mushroom, Onion & Swiss Panini
Panini sandwiches are excellent to have with soup – great for dipping the crusty smooshed delight. I love to make mine with my favorite fungus…Portobello mushroom…you don’t even miss the meat! Continue reading
Share this:
Blackened Filet Mignon Burgers
Most of the time when I want a good filet mignon, I buy the whole loin and trim it up. When I do that I always make filet mignon burgers. We really love them because they are just so moist and juicy. Today I made them with a blackened seasoning for extra depth and flavor! The pairing with the Swiss cheese just took them over the top! I made them thin and doubled them up for extra seasoning surface!!! Continue reading
Share this:
Focaccia Bread Pizza
I don’t always make my own dough… Sometimes I like to make pizza on a beautiful focaccia bread. Since the garden tomatoes are so plentiful, I was hungry for just this kind of pizza. Continue reading
Share this:
Creamy Swiss & Mushroom Mac & Cheese
Another Monday with Mac & Cheese. I made this one to sort of mimic my Mushroom soup. This might just be my best one yet! If you love mushrooms you will love this Mac & Cheese… It’s a little on the lighter side which is nice too. Continue reading
Share this:
Cuban Sandwich
On Tuesday I shared a fabulous Cuban Mojo Pork Roast inspired by my husband’s recent trip to Florida – with the intention of making today’s Cuban Sandwiches with the leftovers. I first had a Cuban Sandwich about thirty years ago in Panama at Niko’s Cafe. Since then they’ve been a favorite of mine – but I hadn’t made them in my own kitchen until now. Citrus-marinated pork, thick slices of Tavern Ham, Swiss cheese & Dill pickles pressed between two slices of rustic bread that’s been slathered with Roasted Garlic, Peppercorn & Cilantro Aioli & a dollop of Dijon. Grilled to perfection. Now that’s a sandwich! Continue reading
Share this:
1-2-3-4 1/2 Mac & Cheese
I was swapping recipes at a picnic about 15 years ago with a stay at home dad. I’m not one for remembering things if I don’t write them down, but this was one I could remember… 1-2-3-4… Lol! Over the years I’ve changed cheeses to find the perfect creamy combo and I’ve added an extra 1/2 cup of milk for the same reason. I have been known to add herbs, spinach, ham, bacon, chicken, corn and tomatoes … whatever I want to make it a meal. Served here as a side, it is everyone’s favorite. Continue reading
Share this:
Turkey & Green Pepper Meatloaf With Three Cheese Fennel Sauce
This is a meatloaf I used to make every week in college. I would slice it for sandwiches for lunch. Back then I was on a very tight budget so ketchup was the sauce… no three cheeses and fennel! I actually served it to Linda for lunch on our recent visit together. She said it was delicious! Continue reading
Share this:
Cabbage & Onion Au Gratin
I really love cabbage. I sauté it, eat it raw, put it in tomato sauce and even bake it with lots of cheese. This is a great dish for Easter because it’s easy and delicious, plus it can be prepared in advance and popped in the oven 25 minutes before serving.
Continue reading
Fabulous Fare Sisters 