When I am looking for a simple and quick recipe filled with lots of flavor I often turn to pasta. It doesn’t hurt that gochujang is one of the ingredients and who doesn’t like butter. Also, when this recipe by Eric Kim of NYT Cooking received 5 stars (out of 5) it’s sure to be … Continue reading
Cheese manicotti was one of my first recipes I ever made and also posted. This was one of Gene’s favorite dishes and I would always make a big recipe to freeze for other meals. As I have mentioned in the past he requested “extra” crepes so he could make crepes suzette. I don’t know why … Continue reading
Okay – what is hemp? On the box “One of nature’s superfoods, hemp is a heart-healthy, whole plant protein, with the perfect balance of Omega 3 to 6 and all 20 amino acids, including the 9 that your body doesn’t produce on its own. Hemp is also packed with magnesium, fiber, iron, phosphorus, zinc and … Continue reading
This is my fourth chicken tenders recipe and the second one from Food52 which is authored by Ashley Rodriguez. This one has to be the best as it turns a classic recipe beyond the realm of kid food. Chicken tenders were always a favorite since the kids were little – simply breaded chicken with ranch, … Continue reading
Kielbasa often appears on our holiday brunch table and it is usually sliced, cooked in beer or wine and served with a variety of mustards. See also Holiday Kielbasa Brunch. This version “hasselbacks” the kielbasa into 1/4-inch slices (but not all the way through) and is roasted basting with a glaze and served with roasted … Continue reading
For years I have enjoyed sesame noodles and would often pick up a container at Whole Foods, my local grocery or any deli – they all seem to carry their own version of this very flavorful noodle. Why I’ve never made it myself I can’t tell you. I decided to make my own because the … Continue reading
Yes, this is a recipe using Pistou, the French twin of Italian Pesto! Pistou’s ingredients are fresh basil, garlic, olive oil and a dash of salt – pine nut free! It is now apparently common to see it made with Parmesan or other cheeses. The word pistou is derived from the latin pestare which means … Continue reading
A few years ago my sister Marna, mentioned it would be nice to have a gravy for a pork tenderloin I grilled. So, I did a little searching and came up with this recipe. Very basic and simple – I like the addition of soy sauce and she did too! I just checked the dates … Continue reading
Yes, you’re reading correctly – vanilla beans in a remoulade to complement the flavors of shrimp, crab or salmon cakes and fried fish. I know vanilla beans are expensive but I just had to try it as the author/chef Deborah VanTrece said it was hands down the best remoulade for seafood she’s found. Vanilla beans … Continue reading
When I first met Gene (hubby) this was one of the few meals he cooked for me… – then there was hash from a can or if he wanted to get fancy a chuck roast surrounded by vegetables and mashed potatoes. He did make a good omelette too! I actually have a picture of his … Continue reading