Kick the can! Once you get a taste of my fresh homemade cranberry sauce- you will never eat that over processed gel again. Trust me on this one! So simple to make – every year someone asks for this recipe! Ingredients: 2 bags (12 ounces each) fresh or frozen whole cranberries 1 cups sugar or… Continue reading Cranberry Pear Compote
So many cultures have a recipe for meat wrapped in pastry. – I just love bold flavored, slow cooked juicy meats and veggies wrapped up in flakey pie crust served piping hot. Mmmmmm. Comfort food. I also love pasta sauce and Italian sausage or yellow curry and potatoes, but that’s a whole nother set of… Continue reading Empanadas- Savory Hand Pies
Ingredients: 8 medium zucchini 1 cup chicken stick 1 pound ground turkey, chicken, beef or Italian sausage 1 tablespoon olive oil 1 onion, peeled and chopped small dice 1 cup mushrooms, quartered ( optional) 2-3 cloves garlic, minced fine 3 cups pasta sauce 1 Tablespoon oregano, minced fine 1 Tablespoon fresh marjoram, minced fine 1/2… Continue reading Spicy Turkey Zucchini Boats! Like a Taco without a Shell. Whatever Floats Your Boat, Right?
Ingredients: 2 ½ cups flour 1 teaspoon salt 2 teaspoons baking soda 1 cup cold butter cut into chunks 2 cups sugar 2 cups ripe mashed bananas (about 6 bananas) 3 eggs, slightly beaten 2 teaspoon vanilla 1 cup coarsely chopped walnuts (optional) Method: Preheat the oven to 350°F. Grease and flour 2 8 x… Continue reading Toasted Banana Bread Sammie
Buttered Baba Ganoush -(Moutabal aka, baba ganoush) is made with aubergines, tahini, pine nuts and plenty of garlic. Beautiful and exotic — these are two words that best describe a delicate, aubergine. They come in so many varieties. Most commonly seen are the lavender to purple varieties, but what many of us didn’t know, is that …. Aubergines are… Continue reading Buttered Baba Ganoush
LOVE.. LOVE… LOVE…. Asparagus. Spring time is right around the corner, and asparagus season is closer than we think. Best measure is to always source young fresh stalks of asparagus but if you are using very thick stalks of asparagus, peel away the tough outer layers. The easiest way is to grasp the base of the asparagus… Continue reading Oven Roasted Asparagus with Garlic Lemon & Crunchy Toasted Almonds
In the production of a really good ‘French Fry” the type of fat used to fry with can make all the difference. Not to mention the type of potato and the potatoes sugar content will make a difference as well. Seriously, this subject for scholarly debate! Many establishments that place “Pommes Frites” on the menu are doing… Continue reading Skinny Garlic Pommes Frites