Veggie-fries-with-Lemon-Garlic Aioli-recipe

Veggie Fries with Lemon-Garlic Aioli

June 25, 2017

Veggie Fries with Lemon-Garlic Aioli are a wonderful alternative to French fries. Large Portobello mushroom and zucchini wedges are dusted with flour, dipped in beaten egg,  coated with a mixture of Italian breadcrumbs and fresh Parmesan cheese, and then fried until crispy and golden brown. They pair beautifully with a lemon and garlic spiked aioli… Read more »

chicken-orzo-salad-peanut-dressing-recipe

Chicken and Orzo Salad with Peanut Dressing

June 12, 2017

This chicken and orzo salad is super quick and super easy to prepare – and is super delicious, too! While the orzo is cooking, I chop the roast chicken, green onions, cilantro and jalapeño pepper. Then, while the pasta is cooling, I whisk up the deeply flavorful dressing – comprised of soy sauce, peanut butter,… Read more »

Goat-Cheese-Pesto-and Tomato-Crostini

Goat Cheese, Pesto and Tomato Crostini

May 16, 2017

These little crostini bites are colorful, beautiful and super easy to prepare. Festive red tomatoes top vibrant green pesto, making the dish bright and appealing. As always, the quality of the ingredients is the key to this simple recipe. When tomatoes aren’t in season, I substitute grape or cherry tomatoes for the romas, as the… Read more »

rack-of-lamb-with-nut-crust-recipe

Rack of Lamb with Nut Crust

April 28, 2017

I love lamb, especially rack of lamb. It really is very easy to make and so impressive at a dinner party. The key is to make sure that the racks are “frenched” or “trimmed” – it will cook better, and look better. So, what is frenched or trimmed rack of lamb? Basically, it’s removing all… Read more »

Berry-cream-parfaits-recipe

Berry Cream Parfaits

March 22, 2017

I love these Berry Cream Parfaits because they are super delicious, super quick & easy to prepare, and super impressive. They take only 10 minutes to put together! Simply blend cream cheese, crème fraiche (or sour cream), lemon juice, sugar and cinnamon. Then layer the cheese mixture with fresh berries in a fun glass and,… Read more »

Eggplant-Mushroom-Sauce-Pappardelle-Pasta-recipe

Quick Eggplant and Mushroom Pappardelle

February 28, 2017

My fabulous, smart, handsome, supportive husband, Robert also loves to cook. (Yes, he is pretty perfect!) Robert’s maternal grandparents came from Italy and he grew up enjoying big traditional Italian Sunday dinners at his Uncle Billy’s house. When he’s in the kitchen, Robert channels his Italian roots, crafting great pasta dishes – always without a… Read more »

Seafood Phyllo Bundles with Creole Mustard Sauce

February 20, 2017

These make-ahead Seafood Phyllo Bundles are packed with flavor, scrumptious and impressive to serve.  Shrimp and crab are seasoned with the “holy trinity of Cajun cooking” (onions, bell peppers and celery) and Old Bay, mixed together with cream cheese and then wrapped in a delicate phyllo pastry. As if that isn’t enough, these delectable bundles… Read more »

poached-eggs-italian-tomato-sauce-recipe

Poached Eggs in Italian Tomato Sauce

February 15, 2017

I love these poached eggs in Italian sauce because they are full of flavor and take just minutes to put together in the morning. First, you prepare a quick sauce of diced tomatoes, garlic and herbs in a skillet. The you poach some eggs in the sauce, add some tangy grated Parmesan cheese at the… Read more »

roasted-salmon-steaks-recipe

Roasted Salmon Steaks

February 7, 2017

Basting salmon with a lemon-butter sauce is a traditional way to serve this fish – it’s the first way I ever ate it as a child. I have vivid memories of a family vacation in Alaska, when I was fifteen years old, and we were camping in a Winnebago RV and fly fishing. One day,… Read more »

tex-mex-fondue-recipe

Tex-Mex Fondue

February 1, 2017

Fondue was a family favorite growing up — cheese, beef and tempura style. It’s great fun for kids as it’s so active. Dad was always stealing everyone else’s food out of the fondue pot! My mom loved it because there is so little prep involved — just a bit of chopping and stirring, and then… Read more »

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