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March 29, 2018

With the Easter holiday approaching, so is the meal that accompanies it, and this recipe from The Pioneer Woman is perfect for leftover ham.  I made this recipe for my family last week, and they loved it!  I wanted to share these scalloped potatoes with you as it is guaranteed to be a crowd pleaser.  This dish has layers of thinly sliced potatoes that are topped with a rich white cream sauce.  It is a wonderfully delicious meal!

Bon Appetit!

Tips: 

I used a mandolin to slice the potatoes - it makes preparation fast and easy!  If you do not have a mandolin, I recommend the Benriner Japanese mandolin.  You can purchase this awesome mandolin on Amazon.  I absolutely love mine and have had it for several years now.  Just be careful with it - the blades are extremely sharp!

Click here for a printable version of this recipe.

Preparation time is 30 minutes.  Bake time is 45 minutes.  Total time is 1 hour and 15 minutes.

Ingredients:

  • 4 tablespoons butter

  • A...

March 20, 2018

It is that time of the year again where there is an over abundance of hard boiled eggs to be used.  With spring, comes Easter and with Easter, comes eggs - lots of eggs!  One of my favorite ways to use up hard-boiled eggs is to make egg salad.  Here is a bit of a twist on an old favorite - curried egg salad!  If you are a curry fan, you must try this recipe.  You can serve this egg salad on bread, the classic way, or you can change it up a bit and make wraps.  Either way you serve the salad, I guarantee this curried egg salad will be a hit with your friends and family.

Bon Appetit!

Tips:

If you like a strong curry flavor, use the greater amount of curry powder in the recipe.  I tend to use about 1/2 teaspoon for a subtle curry flavor.

Here is my favorite way to hard-boil eggs - place eggs in a small saucepan and cover eggs with cold water.  Heat the saucepan over medium-high heat until water comes to a rapid boil.  Remove the saucepan from heat, and immediately pla...

March 15, 2018

This is comfort food at it's best!  March can bring cold windy days in many parts of the world.  This fish pie is wonderful to eat on those days.  It will certainly be a good way to keep you warm.  I found this wonderful recipe in The Complete Irish Pub Cookbook, and if you are a seafood lover, this dish is a must!

Bon Appetit!

Tips:

If you can, try to use fresh ingredients for this recipe.

I used Italian parsley as the herb, and it really complimented the pie.

Click here for a print version of this recipe.

Preparation time 20 minutes.  Total time is 50 minutes.

Ingredients:

  • 2 pounds white fish fillets, such as flounder or sole, skinned

  • 2/3 cup dry white wine

  • 1 tablespoon chopped fresh parsley, tarragon, or dill

  • 2 1/2 cups sliced white button mushrooms

  • 7 tablespoons lightly salted butter, plus extra for greasing

  • 6 ounces cooked, peeled shrimp

  • 1/3 cup all-purpose flour

  • 1/2 cup heavy cream

  • 2 pounds starchy potatoes, such as russets or Yu...

March 6, 2018

This delicious meal is perfect for the month of March (or really anytime of the year as it really is tasty).  With St. Patrick's Day being on March 17th, why not start the celebration early with this incredible slow cooker recipe?  The recipe (which I found in the Irish Cooking Bible cookbook) calls for a bottle of Irish stout beer and is simple to make.  It also is perfect with my garlic and herb mashed potatoes.  These fall-off-the-bone ribs will be an instant hit with friends and family for many years to come!

Bon Appetit!

Tips:

I used a bottle of Guinness stout beer and the flavor came out fantastic!

You can chop up the raw bacon and cook according to the recipe, or you can cook the bacon whole, drain on paper towels, and crumble bacon once cooled.

This recipe only gets better if made ahead and refrigerated overnight.  It is also easier to skim any fat from the surface.  Transfer meat to a 9 by 13-inch baking dish cover with foil and place in a warm oven to reheat.  I like to gentl...

February 28, 2018

I have a confession to make - this is my first attempt at making crepes.  Now, I'm kicking myself that I waited so long to make them!  Surprisingly easy, crepes are whipped up (literally) in a blender.  They cook as fast as flapjacks too.  Needless to say, there will be more crepe-making in my future.  This delightful recipe comes from the April 2014 edition of Cooking Light magazine.  The original recipe calls for Swiss chard, but I could not find these greens in my grocery store, so I substituted them with kale.  The crepe-filling turned out wonderful with the changes!  The crepes are topped with a sprinkling of gruyere cheese for a beautiful finish.

Bon Appetit!

Tips:

You can use any type of greens for this recipe...such as Swiss chard, kale, spinach etc.

You do not have to caramelize the onion.  You can simply cook the onions until they are tender.

The crepes can be made ahead!  Make the crepes, and then stack them between paper towels.  Store in the f...

February 20, 2018

I developed this delicious chicken recipe many years ago.  The great thing about this recipe is that most of the work is done in the morning.  The dish then cooks all day in the crockpot.  That way you have the rest of the day to complete tasks or work and still have an amazing home-cooked dinner ready in the evening.  This dish has a lot of flavor, and the vegetables and herbs compliment the chicken perfectly.  This meal is made even better when topped with a mouthwatering sauce.  I hope you enjoy my family's favorite crockpot chicken!

Bon Appetit!

Tips:

You can skip making the sauce if you want to save on the fat and calories.  If you do so, when the dish is done cooking, season to taste and then serve.

Always read over the ingredients and directions carefully before starting a recipe.

Click here for a print version of this recipe.

Preparation time is 25 minutes.  Cook time on low is 7 to 8 hours, while high is 3 1/2 to 4 hours.

Ingredients for Chicken:

  • 5 to 6 me...

February 11, 2018

If you are looking for an easy Valentine's dinner for two, look no further!  This delicious steak dinner comes from Martha Stewart, and I love the simplicity of this meal!  The recipe is easy and straightforward, leaving you plenty of time to enjoy that special person in your life.  I also included a recommendation for a wine pairing in the tips section that makes this delicious meal shine.  I really encourage you to try this recipe, because it truly is a winner.

Bon Appetit!

Tips:

Either the day before or the morning that you prepare the steak, I suggest that you rub the steak (or steaks if you double the recipe) generously with Kosher salt and freshly ground black pepper.  Use up to 1 teaspoon Kosher salt per pound and about a 1/2 teaspoon black pepper per pound.  Place the salt and pepper rubbed steak on a rack, and place the rack on a cookie sheet or other large pan.  Put in refrigerator, about 6 to 24 hours, without covering it.  Let it sit one hour at room temperature...

February 6, 2018

Mardi Gras, this year, is on Tuesday, February 13th.  It is the Tuesday before Ash Wednesday.  In America, Mardi Gras is celebrated particularly in the South.  In New Orleans, Louisiana, there is a large, wild celebration every year.  Mardi Gras is French and translated means "Fat Tuesday".  In honor of the celebrations that will be happening in New Orleans and throughout the South, I give you Cajun shrimp linguine.  This spiced up linguine comes from the May 2016 edition of Cooking Light magazine, and it is delicious! 

If you're not a fan of spicy dishes, simply add less of the ground red pepper but do add at least a little for some pizzazz!  The heat from the red pepper is tempered by the addition of half & half and gives this delicious pasta dish a well balanced warmth.  If you aren't celebrating Mardi Gras this year, this pasta would also be a great pasta dish for Valentine's Day which is a few days after Mardi Gras.

Bon Appetit!

Tips:

When I made this dis...

December 5, 2017

This is a beautiful and elegant main dish for any celebration.  It especially works as a great Christmas meal.  Beef tenderloin is a special cut of meat that is absolutely delicious when prepared properly.  My recipe will give you a well seasoned and tender dish that you and your guests will love!  The secret is rubbing Kosher salt onto the beef and letting it sit uncovered in the refrigerator for at least 24 hours.  This process will tenderize your meat, making it the best you have ever had!  The tenderloin is simply seasoned, seared, and then roasted for optimum flavor.  Serve alongside a yummy garlic sauce or a horseradish sauce to round out this outstanding main attraction.

Bon Appetit!

Tips:

This is an expensive cut of meat - look for sales during the holidays.

I like to make the sauce(s) a day ahead.  Make sure you remove from the refrigerator, and bring to room temperature before serving.

When searing the beef on the stove top, make sure to have your ven...

November 28, 2017

This is my favorite part about left over turkey - making soup!  I have been making this soup for over 25 years, and I hope to be making it for many more years to come!  It is a delight to the eyes and to the taste buds.  I served this soup to a large family gathering not to long ago, and everyone loved this meal.  Serve it with crusty artisan bread, and it makes a hearty meal that will fill up anyone.  If you have never made stock, I encourage you to give it a try.  It is very easy to do; you just need some extra time for it to simmer on the stove top.  The homemade turkey stock is a perfect base for the other ingredients in the soup, and everything together makes for a winning combination that you and your family will love!

Bon Appetit!

Tips:

After the meat is removed from the carcass, you may need to break the carcass for it to fit in your pot.  The longer the stock ingredients simmer, the more flavor the liquid will have.  Let it simmer for at least 2 hour...

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