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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...

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...

November 1, 2017

I always know that it is truly autumn when I start seeing a lot of squash recipes in magazines.  I found this tasty recipe by Rachel Ray in People magazine.  If you're a vegetarian looking for a showcase main entrée, look no further!  These four cheese butternut squash make a lovely presentation for entertaining or holiday events.  They are a bit involved, but so worth the effort!  They are that delicious!  Everything tastes better with cheese - right?

Bon Appetit

Tips:

"To tell if the squash is cooked through, gently pierce the meat of the squash with a pairing knife," says Rachel Ray.  "It should slide in easily with no resistance."

Make sure you check that the squash is cooked all the way through.  Mine took an extra 20 minutes to cook.

You can also adjust the cheeses to your taste.  I'm not a big fan of pecorino cheese, so I put in about 1 ounce pecorino and added more Parmigiano-Reggiano.

If you feel that the squash shell is not sturdy enough, tie it with string like...

October 10, 2017

These individual bread puddings are delicious and surprisingly easy to make.  I found this wonderful recipe in the April 2014 edition of Cooking Light magazine.  Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish.  These puddings have a bread stuffing feel to them, just with lots of cheese!  You can also make this dish vegetarian (see tips) if desired.  You can serve with a simple green salad to round out this meal.  These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!

Bon Appetit!

Tips:

You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock.  You may also add sliced mushrooms if desired.

You can use low-fat or whole milk.  I used whole milk, and it turned out really great!  If you want to use low-fat, I suggest 1% to 2% low-fat milk.

Total time is 45 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 8 ounce...

October 3, 2017

This terrific recipe comes from the Sept./Oct. 2017 issue of Midwest Living magazine.  Nothing celebrates October like bratwurst, and this recipe is a perfect way to welcome autumn.  It was an added bonus that this recipe calls for quite a bit of sage, as I have sage growing in my garden.  The sage butter that is spooned over the dish makes it savory heaven.  I know I will be making this wonderful meal for years to come, and I hope you enjoy it as much as my family and I do.

Bon Appetit!

Tips:

You can substitute turkey bratwurst for the pork bratwurst.  Make sure you buy the uncooked variety.

When browning the butter, keep a careful eye on it.  Butter will burn!  You want a nice brown color, and the color of the butter changes fast.

Preparation time is 20 minutes.  Total time is 1 hour.

Click here for a printable version of this recipe.

Ingredients:

  • 1/4 cup olive oil

  • 1 small green cabbage (1 1/2 pounds), cut in 8 wedges through core

  • 1 1/4 pounds fingerling pot...

September 26, 2017

Butternut squash is a favorite autumn vegetable that is especially tasty in soups.  I found this lovely recipe in the September 2009 issue of Southern Living magazine, and I really like the Tex-Mex flavors to this bisque.  If you are a fan of Tex-Mex or if you are looking for something different when it comes to traditional squash soup, I encourage you to give this delightful bisque a try.  Topped with crunchy vegetable chips for added flavor and great presentation, your friends and family will warm up to this Tex-Mex treat!

Bon Appetit!

Tips:

It is not recommended that you use fat free half and half.  For the best results when making this bisque, please use regular half and half.

Soup may also be processed with a hand-held blender directly in the Dutch oven (a heavy 6 quart pot).

Preparation time is 15 minutes.  Cook time is 30 minutes.  Cool time is 15 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 1 medium-size sweet onion, chopped

  • 2 garlic clove...