I get regular emails full of recipes using Fustini’s vinegars and oils. I have made a few including West Michigan Blueberry Chicken Salad and Lavender Balsamic Strawberries with Mascarpone Cream and Turkey Tetrazzini. When I lived in Ann Arbor I shopped at their store all of the time but now that I have moved further … Continue reading
French onion soup has always been a favorite for me and also my family. I often get requests to make it – I think it’s because of my homemade Parmesan croutons and some family members eat them as a snack. This recipe has been on my “to make” list since I developed a love for … Continue reading
This recipe appeared in an email from joythebaker.com and it made my taste buds water. Caramelized onions almost to the point of onion jam, good cheese such as gruyere and I used some fresh Calabrese bread. What a great lunch – would have been nice to have a small cup of homemade tomato soup or … Continue reading
This is a savory, full-flavored frittata that is perfect to serve for breakfast/brunch or even for dinner along with a green salad. This recipe by Tyler Florence appeared in the Food Network Magazine. I have indicated the changes I made. I have to warn you that this frittata is loaded with goodies; adjust the amounts … Continue reading
Cheesy goodness with three kinds of cheese combined with roasted cauliflower and prosciutto too makes for a delicious mixture to spread on toast. Ina’s 11th cookbook just came out “Cook Like a Pro: Recipes & Tips for Home Cooks”. While reading through it I came across this recipe and I knew I had to make … Continue reading
Making tuna melts is one of my favorite ways to eat canned tuna, especially during the summer using fresh Michigan tomatoes. I use quality 100 % albacore wild tuna, salt free, no oil or water and when I added my tzatziki sauce it made a heck of a recipe. I have always used good ole … Continue reading
My husband grew up in the south and always appreciated some hot grits with his bacon and eggs. The first recipe is very good according to Gene. I liked the idea in the last recipe where you can use a slow cooker the night before and breakfast is ready first thing in the morning. This … Continue reading