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.
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...
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?
"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...
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.
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.
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!
Preparation time is 25 minutes. Total time is 45 minutes.
Summer is the perfect time to get together with friends and family. Food plays a major part in this ritual. I love to cook for people; it is my way of showing that I care. I enjoy making them an assortment of yummy dishes. Not too long ago, I decided to have an early summer gathering. Unfortunately the weather did not cooperate, so we could not host it outdoors. My plans, however, were flexible. I decided to bring summer inside and share the warmth of good food despite the rainy day.
One of the food concepts that I love comes from the Spanish - tapas, or small plates. It's basically appetizers or very small dishes that you can put together to make a complete meal. It provides a lot of food variety as well as allows you to control your portion size. It's a gathering of different kinds of food. I've included pictures to show examples of this concept, and how I decided to arrange things. I hope to inspire you to create your own gathering of food, f...
This bean dip makes for a wonderful snack! It is full of flavor, and it looks beautiful too. There are only a few ingredients, so this dip is simple and easy to prepare. You can also use it as an appetizer when entertaining guests.
If you are not sure your food processor can mince the garlic well, do it by hand with a sharp knife. Once garlic is minced, add according to directions.
After adding salt and pepper, taste test the dip. Add more if needed.
Preparation time is 15 minutes.
1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16 ounce) can cannellini beans, rinsed and drained
1 (7 ounce) bottle roasted red bell peppers, rinsed and drained
1 large garlic clove
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Place the basil, balsamic vinegar, cannellini beans, roasted red bell pepper, and garlic clove in a food processor. Process until smooth. With the processor on, s...
Are you looking for an easy weeknight meal? Try this wonderful chicken dinner! It is simple to put together, and my family approved of it heartily. It would be a fine dish for company too. I adapted it from the January 2014 edition of Southern Living magazine. It is a lovely dish that brings to mind a rustic French countryside. The lemon adds a brightness to the chicken, while the rosemary and garlic mellows the flavors into something quite extraordinary. It really is delicious! Serve with a crusty French bread to round out this meal and be prepared for compliments!
I like to smash my garlic cloves with the skin on. Take your chef's knife, and give the clove a good smack. The skin should peel right off the clove.
I was never a fan of capers, until I started to rinse them. Now, I love them. If you like them as is, then no rinsing necessary!
Preparation time is 30 minutes. The cook time is 50 minutes. The total time is 1...
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!
Make sure to read through the instructions before preparing thi...
This is my take on a French vinaigrette. It is really easy to make, and tastes really good too! Making salad dressing can be a good option if you want something unique that will impress both guests and family alike. Buying salad dressing from the store is not a horrible thing, but with this dressing one can pick and choose how much of one ingredient to use. It is especially helpful if there is a picky eater in the family, or someone with sensitive taste buds as I can substitute ingredients if need be or add less of an ingredient that might be too strong.
This classic French Vinaigrette is what works best for our family. I like to experiment with different salad dressings, and I find that this combination of ingredients works best for this dressing. These simple ingredients when put together make something extraordinary!
Red Wine Vinegar
Coarsely Ground Black Pepper
In a medium bowl, place 1/4 cup of red wine vinegar...