So they’re finally here. Tomatoes. First one, then three, now nine – all from our little garden. As you can see, they’re multiplying exponentially! But even if you don’t grow your own, you’ll find great tomatoes this time of year, and great tomatoes make the best Fresh Tomato Pasta.
A gorgeous dish, it really should have a fancy name…a little wine, lemon and a handful of sun-dried tomatoes spark up gorgeous green beans, chicken and a few potatoes. Fingerling potatoes or Yukons are perfect but a red potato makes a great budget stand in. And everything is napped with that bright sauce. Shhh…don’t tell anyone how simple this dish is and they’ll think you’re a genius.
I wanted to throw out this delicious quick little creamy sauce – I use this same basic recipe in all kinds of ways.
This super simple, stir together, pat in the pan tart shell sounded just too, too simple to be so good. But it is, and best of all it tastes like a big ol’ sugar cookie!
I feel like I’ve made a new discovery, Brussels Sprouts braised in cream. I know. A little crazy, huh? A little over the top decadent. Maybe you’ve already made them?
Here’s a super simple little breakfast casserole that is perfect even for the pickiest of eaters. Delicious just as is, full of cheese & Sausage or Ham, I often like to tinker!
Red Onion Jam, Red Onion Confit, Caramelized Red Onions – all different names for the same thing: Rich, silky, sweet & tart, this is a condiment that should be in everyone’s fridge.
These pretty little meatballs with a bit of a Korean kick & a sweet/spicy glaze are just fun, fun, fun. They’d also be great for game day or an appetizer at any party – but can I just mention Super Bowl?! It’s coming right up and you’ll want these. Even if you don’t know you do, yet, you’re gonna want them!
I kind of fell in love with the Coquito recently. Creamy, frothy, coconut deliciousness laced with Rum and touched with Cinnamon.
If you’ve never had the classic Puerto Rican pork roast, Pernil, you’ve been missing out. It’s beyond fantastic – slowly roasted, garlicky, herby deliciousness, done when it’s just about falling off the bone tender.
I’m a cauliflower lover and roasting is my favorite way to cook it. It’s crisp/tender, and the roasting really brings out the best in cauliflower. I’ll eat it just as is, on its own, dress it up for a fancier side or use it as a part of another recipe. Heck, I’ll eat it like some people eat popcorn!
So January has rolled around and so has my annual attempt to eat healthy. Are you with me? At least for a while, anyway? Besides, this Salmon en Papillote is so lovely, you won’t even care whether its healthy or not.
When I make Christmas cookies, Cocoa Snowflakes are always on the list. Why? Well, there’s chocolate. And there’s that almost chewy texture that works so nicely with the crispier sides and bottom of the cookie.
I was very excited to come across this recipe for Fruit Cake In my Grandmother’s recipe box. It came down from her Mother, Lizzie Maloney. It’s a rich, moist and lovely Gingerbread type cake and the spicing is beautiful.
I gotta tell ya, I never thought about eating Bacon Wrapped Dates. Recipes, I’ve seen – but back me up here, folks, doesn’t it sound kind of weird? Well, weird they are, but weirdly delish!
I don’t know when the thought popped in my mind to remake my turkey leftovers into Pozole, but I’m glad it did. And not just any old Pozole but a Green (Verde) Pozole with Turkey. Pozole Verde de Pavo.
Another pie? Why not!? Because I already made my Fave Pumpkin Pie last week, and then a Caramel Creme Pumpkin Pie extravaganza. So for actual Thanksgiving? A Dulce de Leche Pumpkin Pie. The bottom layer is a lush cream cheese & the top, a more sedate pumpkin pie layer. The Dulce de Leche Whipped Cream? It stole the show.
I can’t wrap my head around it – some people call it Caramel Sauce, others Butterscotch. But they’re all talking about a rich, delicious, luscious sauce.
This Creamy White Chicken Chili is creamy & cheesy with a hint of heat and a touch of smokiness.
Fall has caught up with us, finally, with a fury. We’ve finally had our first real frost. And with it, a flurry of activity. Some herbs were potted and brought in and as many green tomatoes as we deemed prudent picked and placed in bags where hopefully they’ll ripen.
First of all, I’m just not that much of a French Fry fan. I think they’re okay, don’t get me wrong, and every once in awhile I have one that’s great. But that one great one ruins every other French Fry for me for a long time. And Frozen French Fries? I’m a hater. It’s a strong word, hater, but it’s true.
As summer morphs into fall, it’s fun to make recipes that still take advantage of the abundance of tomatoes out there (yes, it’s me again – the tomato lady, lol!) but to give them a heartier twist. And when that twist includes easy boneless-chicken breast and a simple balsamic vinegar reduction? Well, count me in.
Would a tomato by any other name still taste as wonderful? How about a “pomme d’amour”? I hafta admit, the French name seems to inspire a bit more lustfulness than our simple “tomato” does. And Tomatoes Provencal seems just a bit more romantic than Baked Tomato with a Garlicky Breadcrumb Crust!
When I wanted to make my Crab Stuffed Bacon Wrapped Jalapeno Poppers (how’s that for a teaser?!) I wanted to use some Old Bay Seasoning. Well, I have some at home (probably ancient – I DO live in the Midwest, after all) but none here at the folk’s. In the middle of nowhere. In South Dakota. It’s rather dry here, not to mention landlocked with very few lakes.
Pina Coladas. They’re so good. Sweet, but good. What if you could make a fruit salad that had all the flavor (but none of the booze) of a Pina Colada? I’d drink to that. And the fruit in this salad, especially the bananas and pineapple, play so nicely with the lovely coconut flavors of the Pina Colada mix. Whoaa – mix? Yeah, mix.
I love that Quick Breads just seem to scream “good home cooking” don’t you? They’re great for all kinds of occasions: when company is dropping by, for brunch, or maybe to take to the office or to a family who needs a bit of a boost. This would make anyone feel better, at least while they’re eating it!