What could be better – the ingredients in a BLT sandwich (minus the bread) in a bite size morsel! A wonderfully refreshing and delicious addition to any cocktail party menu.
I love spaghetti squash and I’m always experimenting with new ways to fix it. There are several different ways to cook the squash (before you combine it with the rest of the ingredients) and after a bit of experimentation, I decided that microwaving is the best approach. The method described below was developed by Jaden… Read more »
I started making this delectable dessert for summer dinner parties around 20 years ago, and my guests still love it today. Several friends have asked for the recipe, and some have requested that I include directions for how to freeze the sorbet without an ice cream maker, so those instructions are provided below. Enjoy!
In this Grilled Shrimp Tacos recipe, shelled shrimp is marinated in a piquant, spicy Chipotle-Lime sauce, grilled and then served with a delectable and colorful Tomato-Mango Salsa. I found a mango salsa recipe in my mom’s files after she passed away. Recognizing the handwriting on the recipe card as my cousin Beth Kidwell’s, I knew… Read more »
Quesadillas are an excellent way to use up leftovers – like these scrumptious Leftover Pork Quesadillas. What to do with Leftover Pork Loin Chops One night when my husband Robert and I were camping in our Airstream trailer, I created these super quick and easy Leftover Pork Quesadillas for our dinner. We had arrived late… Read more »
I first tasted this delicious lemonade at a Fourth of July party. The recipe comes from the hostess, Peggy Chandler, who is a fabulous home gourmet. I recently served it at a luncheon in Cincinnati promoting the cookbook, to rave reviews! You can serve it straight, or with vodka.
Crepes? Are they back in style again? I guess so! Earlier this month at the IACP (International Association of Culinary Professionals) conference in New York City, I went to a session lead by Chef Sarah Moulton on “How to Conduct a Killer Cooking Demo”, in which she made – yes – crepes. The next day,… Read more »
After reading several different blog posts for recipes with squash “ribbons”, I decided to try my hand at making my own for Robert one night, and he loved them. I have tried slicing the squash with a mandolin, a sharp knife, and a vegetable peeler – and the peeler wins. The slices are long and… Read more »
I love asparagus, and am always trying new ways to serve them. One summer I created this recipe that combines sautéed mushrooms together with the roasted asparagus recipe from our cookbook, A Well-Seasoned Kitchen. Now that asparagus is coming into season, I’m going to make this recipe again this week!
Mom loved blonde brownies, mostly because they taste like butterscotch, one of her favorite flavors. Here’s a quick and easy recipe for blonde (butterscotch-like) brownies from her recipe box, one you’re sure to enjoy!