Peaches are one of the rewards for getting through a dreary winter. I love everything about peaches- the looks, the taste, smell and color. Peaches work in both sweet and savory dishes and this Peach Chutney proves my point.
For the easiest way to peel peaches and not lose any of the peach please see . . . → Read More: Seared Scallops with Peach Chutney
Easy Shrimp and Lemon Risotto is a quick version of the classic method of making risotto. I chose it for this Valentine’s day because the holiday falls on a Thursday, making it difficult to cook an elaborate meal. Since the risotto is going to be finished in the oven and the dessert I am suggesting . . . → Read More: Easy Shrimp and Lemon Risotto
If you’ve never worked with spaghetti squash, you have really missed a great no fat, low calorie fun food. It is actually a squash, that when cooked, can be pulled with a fork and the squash is identical in looks to spaghetti. Spaghetti Squash Casserole is a perfect example.
I find it impossible to cut . . . → Read More: Spaghetti Squash Casserole
When I had the retail shop we offered Brined Turkey with All Purpose Gravy every Thanksgiving. We offered 12 pound or 14 pound turkeys and they had to be pre-ordered. What a production that was! We had a special 55 gallon plastic trash can that was bought new and stored each year just for the . . . → Read More: Brined Turkey with All Purpose Gravy
I didn’t discover Chinese food until I was in my 20′s. I grew up in a European family and we never ate out or had carry in. Fortunately, my mother was a bang up cook, although as I child I hardly ate to the point everyone was worried. That doesn’t seem to be my problem . . . → Read More: Sweet and Sour Chicken
This is the reason Italian cuisine is so popular. This Italian casserole consists of two sauces – one, a quick marinara sauce that is good with all types of pasta. It is light, fresh tasting, quick to make and really low in fat and calories. The second one is a white wine sauce highlighted with . . . → Read More: Linguine with Two Sauces
One of the easiest, fastest, meatless meals that is high in protein and fiber, low in fat and can’t be beat for taste. You can’t even tell the meat is gone. Cumin, one of the spices used, is the “chili” taste in this and many other southwestern meals.
1 medium onions, peeled and diced 1 . . . → Read More: Black Bean Chili
This is one of my favorite turkey dishes. For those loving turkey as I do, this is a great alternative to the usual ground turkey. Strips of turkey are dredged in flour and sauteed with sunset colored bell peppers highlighted with garlic and ginger. This is an assertive dish with lots of flavor. The sauce . . . → Read More: Turkey Scaloppine with Apricot Ginger Sauce and Sesame Green Beans
Growing up, we ate a lot of pork – not the pork of today for sure – but I loved it. That love of pork has carried on and with the ability not to cook it to death it is still one of my favorite foods. This week’s offering is the perfect meal for a . . . → Read More: Pork Chops with Mustard Dill Sauce, Braised Cabbage and Cinnamon Apples
When I had my retail shop this was a huge hit. It is super easy, super tasty and the vibrant colors make you want to dive right in. Serve it with a grilled or roasted chicken breast or salmon fillet for a complete meal. Toasting the couscous first insures it will not clump together when . . . → Read More: Southwestern Roasted Vegetable Couscous with Southwestern Chicken Strips
This is one of the quickest to prepare entrees you will ever have in your arsenal. A few ingredients and 20 minutes of time are all you need for a very rewarding entrée.
1/4 cup grainy mustard 2 tablespoons brown sugar 1 1/2 tablespoons apple juice concentrate (found in the frozen juice section) 1/3 cup . . . → Read More: Salmon Fillet with Sweet, Grainy Mustard Crust
Salmon is always one of my go to quick dinners. Like a little black dress, it can be dressed up or down and is infinitely variable. The ease with which it takes to various treatments makes it an all time favorite. For this recipe a pocket it opened in the salmon and stuffed, then topped . . . → Read More: Pesto Stuffed Salmon
TV in 5 minutes is always a challenge. So for one program I made Sweet and Spicy Bacon from the Bacon Appetizers segment which is always a hit, but more importantly –fast! I had a class coming up at Kitchen Conservatory on seafood and started thinking about combining the two in some manner. This was . . . → Read More: Sweet and Hot Scallops with Spinach, Apple and Bacon
Owning an upscale take out food business certainly opened my eyes to the likes and dislikes of my clientele. What continued to amaze me was their insatiable appetite for chicken in any way possible – entrée, casserole, salads, sandwiches – anything. We were frequently asked how we got the breading to stay put and why . . . → Read More: Chicken Paillards with Fettuccine, Red Peppers and Pecans
Two ingredients I think have a natural affinity for each other are salmon or asparagus with lemon. Combine all three and you have an incredible taste combination.
All asparagus is not created equal. There are three sizes and not all of them perform in every venue the same. Please see the Asparagus blog in the . . . → Read More: Penne Pasta with Salmon and Asparagus in Lemon Sauce
Please see the February 27, 2011 blog for how to photos.
Our pork at the take out shop was always sought after. Over and over we were asked how we got it so moist. Our big “secret”, which we always shared, was to use double thick, boneless chops and not cook them to death. In . . . → Read More: Pecan Crusted Pork with Red Pepper Marmalade
Please see the March 3, 2011 blog for how to photos.
I have always been fascinated by the making of corned beef and pastrami. When I first found this recipe for corned beef, I thought since Emeril Lagasse made it, it had to work. So out I went and bought several briskets which we trimmed . . . → Read More: Corned Beef and Cabbage with Soda Bread
Please see the March 10, 2011 blog for how to photos.
Super simple Lemony Chicken is a cook’s delight that keeps giving and giving. Marinated in a simple mixture of lemon juice, lemon zest, garlic, a bit of sugar and cayenne pepper it yields sandwiches, entrées and salads. By marinating more than what’s needed for . . . → Read More: Lemony Chicken Three Ways
Please see the March 17, 2011 blog for how to pictures.
This was always a very popular entrée at our take out shop. Pasta has always been popular and this was no exception. We did not use the egg because we offered this as an item to be finished at home and I wasn’t comfortable . . . → Read More: Spinach Stuffed Manicotti with Red Pepper Bechamel Sauce
This was always a very popular entrée at our take out shop. Pasta has always been popular and this was no exception. We did not use the egg because we offered this as an item to be finished at home and I wasn’t comfortable with a raw egg in the filling as it wasn’t frozen. . . . → Read More: Spinach Stuffed Manicotti with Red Pepper Bechamel Sauce
Six ingredients added to a pound of ground beef yields a tastier, healthier alternative to the little packets usually used. This recipe has little salt but tons of flavor.
It is just as quick to make and, with the exception of the beef or turkey, the ingredients can be easily kept in the pantry for . . . → Read More: Taco Seasoning
For how-to photos, please see the December 26, 2010 post.
The recipe for the Salmon Wellington is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago. I have changed a few things about how it is put together mainly to remove some of the bulky dough when it . . . → Read More: Salmon Wellington
My husband and I love Greek food. This dish is based on one of our favorite appetizers in a Greek restaurant we frequent. They call it Shrimp Saganaki. The bold, earthy tastes of an unpretentious people steeped in an ancient culture stand out in their cooking. This dish came about one Sunday when I was . . . → Read More: Individual Greek Shrimp Casseroles
My husband and I love Greek food. This dish is based on one of our favorite appetizers in a Greek restaurant we frequent. They call it Shrimp Saganaki. The bold, earthy tastes of an unpretentious people steeped in an ancient culture stand out in their cooking. This dish came about one Sunday when I was . . . → Read More: Individual Greek Shrimp Casserole
1/2 pound spaghetti 10 to 12 calamata olives cut in half 1/4 cup basil chopped basil (one .67 ounce package) Grated rind of 1/2 lemon 4 ounces feta, crumbled 1/2 pint grape tomatoes Sea Salt Pepper 6 to 8 large scallops 3 to 4 tablespoons vegetable oil
Have all the ingredients prepared as in recipe . . . → Read More: Scallops with Spaghetti and Red Pepper Vinaigrette