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.
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.
I think cooks must be divided into two camps when it comes to Lasagna. Those that toss it together with no problem (and yeah, I’m jealous of them) and those that think, “Yeah, it’s great, but it’s a production and the mess!” That’s me. Love Lasagne – hate making it. Raise your hand if you’re with me, here!
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!
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.
This is just a fun little whisper of a dessert, barely sweet and absolutely scrumptious. I don’t know why it took my so long to grill plums and serve them for dessert. I just didn’t “get” it. Now I do. Brushed lightly with honey and seared over high heat for just a minute totally intensified the flavor.
If you want to bring a meal in on a budget, it’s hard to go wrong with pork loin chops. Except they can easily be dry as toast if you’re not careful. Not these Herb Rubbed Beer Brined Chops (and yeah, I know that title’s a mouthful!) They’re moist, succulent, tender and flavorful.
I love slightly sweet, slightly tangy Tonkatsu Sauce, but it can be a little hard to find, depending on where you live. Of course, there’s always Amazon, lol, but boy do I have to try to stay away from there if you know what I mean. My cupboards would be bursting, my bank account empty!
As some of you know, I’ve been “bunking” with my folks ever since they had some health issues last year; I’m in the middle of nowhere South Dakota (they moved here so it’s not even my home state) with Gibson, my labrador, Homer, my cat, a few clothes and a laptop. In a spruce green room…yikes! At least it has a big window…
I was in for a treat when my siblings visited this week. My sister and I found a recipe for Three Herb Chicken with Mushrooms in a little booklet called “Our Best Recipes” by Better Homes and Gardens.
Quite some time ago, I watched an episode of Diner’s Drive-Ins and Dives, the Best of Las Vegas. Ming Tsai just couldn’t seem to get over Nam Prik Ong from the Lotus of Siam. And I couldn’t get over his ravings! Months later, I finally made it.
Simple and good, just minutes to make, perhaps it’s nostalgia, but I love this old-fashioned crab dip. My Mom put this out for just about every holiday party I can remember and I often do the same. It seems sometimes party buffets are so full of hot, ooey, gooey appetizers and lackluster crudites – this little dip fills in the gaps beautifully. Cool, luscious and flavorful, rich without being over the top.
Everyone needs an easy and elegant option for a special occasion dinner – this gorgeous Pork Tenderloin with a peppery crust and simple pan sauce is one of the most requested for birthdays and celebrations at our house.
You can have a plain old pork chop any day of the week, but why, when in about 10 minutes you could pull of this gorgeous little dish and look like a hero? Napped in a garlicky, citrusy glaze tempered by the earthy cumin, the flavors just pop. This is so good, you’ll seriously want to lick your plate and so simple it will feel like a cheat.
Since my very first taste, too many years ago to admit, I’ve been wild about Hot & Sour Soup. I think I order it whenever it’s available on a menu and it’s always exciting for me to sit at the table of a new restaurant, just waiting for their Hot & Sour Soup (which is always my first course) wondering what theirs will be like.
I often search out flavors and ingredients from across the globe – but sometimes I find the simplest, truest flavors are the most welcome. Savory onions, beautifully browned mushrooms, cooked simply in their own juices. A touch of butter and a sprinkle of salt is all that’s needed to make this dish shine.
I remember nothing else about the day – but this I do remember: I came home and the November 1997 issue of Gourmet was in the mail. I leafed through, as I often do, looking at the photos before a more (hopefully) thorough reading later on. I was instantly captivated by this humble little five ingredient cake. I made it that night, and many, many times since. Too many times to count. This is “our” cake.
When I posted the recipe for the Wayside Inn Carrot Cake this summer, I mentioned a block party I attended with my folks. I love parties where everyone brings something – there’s always some “new to me” recipe to meet (along with a few friends! Hey, it’s not always all about the food!) This Citrus Vanilla Fruit Salad was one of them, and I just can’t seem to stop making it!
I just recently learned the history of Cowboy Caviar – along with the original recipe. The earliest recipes were basically pickled black-eyed peas with a bit of onion and garlic! While we’ve come a long way since then with all kinds of additions, bottled salad dressing just isn’t one I approve of! But then you probably already knew that if you’re a regular reader! Simple dressings like this are so easy and inexpensive to make at home and there are no worries about strange additives.
I was at a picnic not too long ago and someone had brought this old-fashioned salad along. You wouldn’t believe how fast it went. Sometimes these simple, old-fashioned recipes really hit the spot; they’re almost a welcome relief! Of course, I had to show it to my to my son and his girlfriend. It’s a great little recipe to have on a hot summer’s day for home or to bring somewhere.
I’ve been making this Chicken & Fruit Salad for years, originally culled from Cooking Light. It’s just such a gorgeous salad, full of all kinds of great things and it’s all set off by a creamy raspberry dressing. It’s one of my favorite ways to make sure I get some fruit in my diet along with a few greens. On a hot summer day, there’s nothing better.
I dutifully save my butter wrappers in the freezer for when I want to quickly grease a pan for a cake, but sometimes you just need more. You need to grease and flour. Heck, for some cakes you’ll grease, add parchment, then grease and flour!