Anna Weicht

The Partner in Crime

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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...

November 21, 2017

For years I bought the canned cranberry sauce for our Thanksgiving meal.  With a big meal to prepare, I didn't want to be bothered with something that people seemed to enjoy from a can.  Then I read that cranberry sauce can be made a couple months in advance, and it keeps well in the refrigerator.  With this enlightening information, I decided to try out a recipe.  This simple recipe comes from the Serious Eats website.  It is simple to prepare, and it is just as good, if not better than the canned stuff.  My family gave this sauce a big thumbs up, and that vote of confidence is all the approval I need!

Bon Appetit!

Tips:

As noted in the introduction, you can make this cranberry sauce a couple of months ahead of time.  Store in a tightly sealed container in the refrigerator until ready to use.

When removing the peel from the orange, make sure to get the outer layer of the orange and not the white pith.  The pith would make the cranberry sauce bitter.

Preparation time is...

November 9, 2017

A big part of the Thanksgiving meal is dinner rolls.  These crescents are great as they are easy to do, and you can make them ahead of the event.  They are also pumpkin and very festive!  You can make these rolls a month in advance and freeze.  It saves a lot of time during the holidays, and you get homemade rolls rather than store-bought with your meal.

These pumpkin dinner crescents are absolutely fantastic!  Whenever I serve these to guests, they cannot say enough good things about them.  I got this wonderful recipe from the 2004 edition of the Betty Crocker: Holiday publication.  They are fun to make, and if you have never made homemade crescent rolls I encourage you to give these a try!  You will love the results.

Bon Appetit!

Tips:

As mentioned in the intro, you can prepare and bake these rolls in advance.  Place completely cooled rolls in gallon-sized freezer bags and freeze up to a month.  When ready to serve, place the roll filled freezer bags on the kitch...

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...

May 30, 2017

I love slow cooker recipes; especially for those busy days where the thought of preparing dinner sounds exhausting.  This one is extra nice, because the prep work is fast and easy.  You can easily throw this together before you go to work or start your day.  I adapted this recipe from the May 2011 edition of Woman's Day Magazine.  I love the versatility of this recipe as well (see tips).  If you make these yummy hoagies, please let me know what you think!

Bon Appetit!

Tips:

Sometimes, I do not drain the tomatoes, and I add up to a pound more of the sausages.  If you decide to try this, just make sure you serve it with a slotted spoon.

For those who do not eat pork, I have made this with an Italian poultry sausage.  The results were excellent!

You can also serve this open-faced sandwich style.  Toast thick slices of bread, and place the meat-veggie mixture on the toast.  Top with cheese.

You can use any cheese you desire: asiago, goat cheese, feta, mozzarella...

I use mild Itali...

May 16, 2017

I adapted this wonderful pasta primavera from one of Giada De Laurentiis' recipes.  The pasta is loaded with vegetables and topped with parmesan reggiano cheese.  To make this pasta shine, use the best ingredients.  I often try to get clean, natural, and/or organic ingredients if at all possible.  You may pay more, but I find that there is definitely a difference in taste.  In the tips section, I mention a few of my favorite staple ingredient brand names that I use in this dish.

One of the reasons why I love this pasta primavera, is it is not loaded down with cream and fat.  It is light and delicious - a perfect embodiment of spring!  Primavera is the Italian word for 'spring'.  You can serve this dish for a main course or a side course, and if you miss the meat, you can simply add grilled chicken (or shrimp).  Serve this with a crusty artesian bread, and you have a lovely meal!

Bon Appetit!

Tips:

Make sure to read through the instructions before preparing thi...

April 18, 2017

This recipe is a wonderful way to use any leftover lamb (specifically from the Herb-Roasted Boneless Leg of Lamb that we posted last week).  It is very easy to prepare, and it tastes refreshing and light.  I love the Mediterranean flavors of these pita pockets.  If you try this recipe, you can experience the taste of the Mediterranean too!

Bon Appetit!

Ingredients:

  • 2 1/2 cup cooked lamb, diced

  • 1 tablespoon olive oil

  • 1 1/2 cup chopped romaine lettuce

  • 1/4 cup crumbled feta cheese

  • 2 small tomatoes, sliced

  • 3 tablespoons bottled Greek dressing

  • 4 whole wheat pita rounds, halved and warmed

  • Yogurt sauce

For Yogurt Sauce:

  • 1 cup Greek yogurt

  • 1/3 cup loosely packed fresh mint, finely chopped

  • 1/4 cup sour cream

  • 1 garlic clove, minced

  • 1 tablespoon fresh lemon juice

  • 1 medium cucumber; peeled, seeded, and chopped

  • 1 teaspoon Kosher salt

Directions:

Sauté lamb in hot olive oil in a medium skillet over high heat for 2 minu...

February 16, 2017

If you love bacon and cheddar cheese, you are going to love this savory pie!  I have had this recipe for many years.  I do not know where I got it, but I am very glad that I have it!  Bacon and cheddar cheese compliment each other (taste-wise), so they are perfect in this pie.  I like to say that everything is better with pie! (I certainly think so.)

This bacon cheddar pie tastes good and works for any meal - breakfast, lunch, or dinner.  You can even eat it as a snack if you want.  It is an easy meal for company when served with either fresh fruit or salad (depending on the time of day).  When I make a sweet pie using my water whipped pastry shell (click 'pastry shell' to go to that blog post), I often use the extra shell for this recipe. Here is the perfect pie recipe for those bacon and cheddar cheese lovers!  Enjoy!

Bon Appetit!

Some helpful tips before you start:

1.  The way I scald the milk is by pouring the milk in a small saucepan o...

January 24, 2017

This casserole tastes rich, creamy, and decadent.  In reality, it is light in calories and fat.  A few years ago, I found this recipe in a Feb. 2010, Better Homes and Gardens Special Interest Publications magazine, titled "One-pan recipes".  The original recipe needed a little flavor boost, so I modified the recipe.  I really like the end result!  I hope you like it too if you decide to try it.  It is yummy and great for company.  I also love that I can make this dish a day ahead in order to free up the day you serve it!  The ingredient list seems long, but there is very little prep work, and the casserole comes together quickly.  If you love rich, creamy food, you will love this casserole.  Give it a try and enjoy it without the guilt!

Bon Appetit!

Here are a few recipe tips before you start:

1. Buy a 2 pound package of chicken breast, and cook them both at the same time.  Use one according to the recipe instructions, and place the other one in a f...

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