Spring has finally started to spring here! I have a shoot from a daylily coming up. And of course, raking and clean up (with some snow still in the yard) is happening, thanks to my son. We’re hoping to get some of the leaves up before the spring rains hit – a horrible job since I couldn’t rake last fall. But with spring comes renewed life & renewed hope – and this Fresh Pea Pesto.
As a child, I don’t think anything struck more terror in my heart than learning dinner was Grandma’s Salmon Loaf. It was on regular rotation during both Advent, the weeks leading up to Christmas and Lent, before Easter, when there were many days of fasting, abstinence, and obligation when meat wasn’t served. I’ve always thought about making a post for that Salmon Loaf, but just never could do that to y’all – or to me! So that’s prompted me to come up with Not Grandma’s Salmon Loaf!
Gosh, do I love me some Brussels Sprouts. They’ve always been a fave, and especially my Bacon Brussels Sprouts. I mean c’mon! But man or woman cannot live on just Bacon Brussels Sprouts, sometimes you need to shake things up a bit, and so here’s a sweet little recipe for Restaurant Style Brussels with Lemon Caper Butter Sauce.
It wasn’t until I made my Chicken Cordon Bleu Sliders the other day that I remembered how much I really do love the flavors of Chicken Cordon Bleu. And one of the things I love about Chicken Cordon Bleu is the sauce that’s traditionally served with it. It’s known as a Supreme Sauce, and it’s rich chickeny creamy deliciousness. I promised I’d post a recipe for you to go with those sliders, so here’s the Easiest Supreme Sauce.
What is that sauce you get served with Pita sandwiches of all sorts and specifically with Chicken Shawarma? No, not the white one, we all know the cucumber yogurt sauce, Cacik or Tzatziki Sauce, right? The other one? It’s Tahini Sauce, and specifically for the Home Style Chicken Shawarma, I made the other day, a Lemon Garlic Tahini Sauce.