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July 27, 2017

If you are a chocolate lover, you are going to love these cookies.  They are rich, decadent, and gooey (especially when just out of the oven)!  Your taste buds will sing when you take your first bite.  These cookies are pure chocolate heaven.  I found this recipe in the November 2014 issue of Cooking Light magazine, and it is definitely a delight!

Bon Appetit!

Tips:

If you prefer a less intense chocolate flavor, use semi-sweet chocolate chips instead of the bittersweet chocolate chips.

You almost want to under-bake these cookies for a gooey center.  When the cookies look glossy, pull them out of the oven.  For my oven, it was about 8 minutes when the cookies where almost ready.

The dough needs to chill for 30 minutes so plan ahead!

Preparation time is 16 minutes.  Total time is 1 hour and 15 minutes.

Ingredients:

  • 6.75 ounces unbleached all-purpose flour (about 1 1/2 cups)

  • 6 tablespoons unsweetened cocoa

  • 3/8 teaspoon salt

  • 3/4 cup sugar

  • 1/4 cup unsalte...

July 25, 2017

This recipe comes from Nigella Lawson, and it is truly delicious!  This baked egg and potato hash makes a lovely dish for breakfast or brunch.  I admit that before this recipe I'd never made eggs like this, but I always appreciate new ways to cook something!  Try adding some fresh fruit or muffins to add some variety to your meal (I have a number of recipes on this blog if you need ideas).

Bon Appetit!

Tips:

I found Sriracha sauce to compliment this dish, but you can use whatever hot sauce you prefer for extra flavor.

You can also season with fresh ground black pepper.

Preparation time is 20 minutes.  Total time is 1 hour, 15 minutes.

Ingredients:

  • 1 1/2 pounds Yukon Gold potatoes, sliced and quartered

  • 2 red bell peppers, cut into 1-inch pieces

  • 1 red onion, diced

  • 3 tablespoons olive oil

  • 2 teaspoons ground cumin

  • 2 teaspoons dry mustard

  • 2 teaspoons flaky sea salt

  • 6 large eggs

  • 1 tablespoon fresh thyme leaves

  • Hot sauce, salsa or chopped re...

July 20, 2017

This is a recipe that I developed, because of an abundance of zucchini from my garden.  My family enjoys this sweet bread for a pick me up snack, and it goes great with a cup of coffee.  I added some mini chocolate chips, and it made this recipe all the better!  This recipe is a wonderful way to use zucchini.  Even if you're not a fan of squash, you will love this sweet bread.

Bon Appetit!

Tips:

You can add up to a 1/2 cup chocolate chips, if desired.

I use a cheese grater to grate the zucchini - skin, and seeds included.  Use the large size grater.

This bread freezes well.  I double bag the zucchini bread with plastic bread bags that I buy from the grocery store.

Preparation time is 20 minutes.  Cook time is 55 minutes, and cool time is 45 minutes.  Total time is 2 hours.

Ingredients:

  • 2 cups unbleached white flour

  • 1 cup whole wheat flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 2 teaspoons ground cinnamon

  • 3 eggs

  • ...

July 18, 2017

I have had this Summer Squash Soup recipe for many years.  It was just sitting in my file waiting for me to use it!  Now, I wish I hadn't waited so long to use it as it is delicious!  It comes from Cooking Light magazine, and they did a terrific job in the creation of this soup.  The recipe makes the most of fresh summer herbs and garden squash.  Give this simple soup a try, and enjoy savory summer flavors for a light lunch or supper.  I recommend serving it with warm crusty bread and butter - that way you have a complete, yet beautiful meal!

Bon Appetit!

Preparation time is 30 minutes.  Cook time is 15 minutes.  Total time is 45 minutes.

Ingredients:

  • 6 cups chicken broth or vegetable broth

  • 3 cups water

  • 2 1/4 cup uncooked farfalle pasta (approximately 6 ounces bow tie pasta)

  • 2 cups finely chopped yellow squash

  • 2 cups finely chopped zucchini

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon fresh...

July 13, 2017

I will try my best to describe how good this cake is.  But until you make it and taste it yourself, I am afraid my words will not do this recipe justice.  If you love peaches and have good peaches available, I encourage you to try this cake.  The wonderful thing about upside-down cakes is that they look really impressive, but they are deceptively easy to put together.  Your friends and family will be in awe of your baking skills, and once they taste this cake, you will have them begging for more.  I assure you - they will be impressed!

I'll tell you a little bit about this cake to give you an idea of how it will taste.  I believe what sets this cake apart from others is the nutmeg.  You can use purchased ground nutmeg or using a micro plane and a whole nutmeg, grate in a few swipes of this awesome spice - just a pinch of it will do.  The flavor will have people wondering what that delicious taste is.  Now, if you hate nutmeg, by all means leave it out of your cake, i...

July 11, 2017

A few years ago, I had a houseful of guests to feed.  This recipe came in handy for an easy tasty lunch.  Not only are these deli sandwiches delicious, but they are convenient too.  You can make them ahead of time, so that you have a break from the kitchen and are able to spend time with your company.  If you are going on an outing (or a picnic), you can slice them and then wrap them individually with plastic wrap.  Pack your cooler and enjoy summer and friends with these great sandwiches!

Bon Appetit!

Tips:

Make sure your ingredients are patted dry - especially the spinach and peppers.

This recipe can easily be doubled if needed.

If you are not a fan of sundried tomatoes, you can use regular tomatoes as a replacement.  You will need approximately 1/2 cup pesto instead of a 1/3 cup.  Spread the pesto on both sides of the loaf if you omit the sundried tomatoes.

Preparation time is 20 minutes.  Chill time is from 4 to 24 hours.

Ingredients:

  • 3/4 cup dried tomatoes (no...

July 6, 2017

This is a great recipe to make when you want ice cream, but you don't want all the fat and sugar that comes with it.  I found this yummy banana yogurt recipe in People magazine, created by Judy Joo.  It is very easy to make but give yourself plenty of time for the chilling.  The results are spectacular!  This creamy banana yogurt with fresh strawberries is absolutely delicious, and the almonds add a great layer of crunch too!

Bon Appetit!

Tips:

Freeze the sliced bananas on a parchment-lined plate or tray.  The pieces won't stick together in a clump when you're ready to blend.

Preparation time is 10 minutes.  The total time is 8 hours, 10 minutes (includes freezing).  

Ingredients:

  • 4 large ripe bananas, sliced and frozen

  • 3/4 cup plain Greek yogurt

  • 1/2 cup honey

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon ground cinnamon

  • Toasted almond slices

  • Sliced fresh strawberries

Directions:

Place the frozen bananas, yogurt, honey, lemon juice, and cinnamon in...

July 4, 2017

Are you looking for a summer seafood dinner with lots of flavor?  Then you should give this lovely recipe a try.  I found this orzo pasta dish in the August 2016 edition of Southern Living magazine and adapted it to my own tastes.  This meal reflects on summer as it incorporates many foods that are in season - fresh herbs, tomatoes, and shrimp!  All these delightful tastes combined with a crunchy bread topping make this meal a winner.  My family enjoyed topping all of it with extra parmesan cheese to give it some added pizazz!

Bon Appetit!

Preparation time is 25 minutes.  Total time is 45 minutes.

Ingredients:

  • 3 tablespoons olive oil, divided

  • 1 medium-size yellow onion, chopped

  • 1 pint grape tomatoes, halved

  • 3 garlic cloves, minced

  • 2 teaspoons chopped fresh oregano

  • 1 1/4 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 3 1/4 cups chicken broth

  • 12 ounces uncooked orzo pasta

  • 1 pound medium raw Gulf shrimp, peeled...

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