I absolutely love fish and seafood. I grew up eating fish at least once a week, and I try to keep the tradition going. I think I’ve mentioned this before, but I’ve had the best luck at our local fish market and buying fish on Tuesdays. I decided to take the traditional baked grouper up a notch by creating a sort of scampi sauce for small shrimp and then topping my grouper with this concoction. Continue reading
recipes
141 posts
The limes on my lime tree recently started ripening, so I wanted to use a bunch of them in a dessert lest they start rotting. At first I thought of just making a key lime pie, but the more I thought about it, what I was really craving was the key lime pie filling mixed in with strawberries. I had an angel food loaf in the refrigerator, so I decided to experiment. Continue reading
Risotto is one of those dishes that gets a lot of flack for being “hard to make”. Yes, you can’t just set it and forget it, and it is a bit of a pain to stir it every few minutes, but the effort is totally worth it, and realistically you will only be stirring on-and-off for about thirty minutes. NBD. This recipe is near and dear to my heart as I created it when I was wooing my husband. On Tuesday we celebrate our 9th wedding anniversary, so I can say with confidence that this dish will certainly get you some. Continue reading
Summer is officially here, and one of the most important decisions you will make is choosing the right summer cocktail: crisp, refreshing, and fruity without being too sweet. My new obsession is St. Germain, the french elderberry liqueur that seems to be all the rage lately. After trying out a few different recipes, I settled on this concoction. The gin helps balance out some sweetness and the sparkling water gives it just a bit of fizz. Continue reading
This is my favorite recipe for lasagna, as it is more cheesy than it is saucy. If you are feeling really adventurous, you can throw in a few blue cheese crumbles. Like all lasagna, it is even better the day after! Continue reading
I recently had a craving for a thick and hearty black bean soup. After wandering the aisles of the grocery store without finding anything that was prepared, I pulled out my phone and realized that making it from scratch would be super easy. This black bean soup is loaded with pork products: pork belly for the fat base, and prosciutto and chorizo for flavor. Sorry vegetarians! Another great recipe inspired by Dave Lieberman. Serves 4. Continue reading
Here’s what you’ll need:
- 8 cups chicken stock, preferably homemade, if not, low sodium
- 1 cup orzo pasta, or rice
- 4 eggs, separated
- Juice of 3 lemons (approx. ½ cup of lemon juice)
- Freshly ground black pepper
- Shredded or chopped left-over cooked chicken (optional)
Bring stock to a boil and add orzo or rice. Simmer until tender, about 20 minutes. (Orzo is faster than rice). Season stock to taste with salt, if necessary. Continue reading
Pasta with bolognese sauce is a staple in our house, but as I’ve gotten “older”, I find that ground beef sometimes sits heavy in my stomach after dinner, particularly if I go overboard with the garlic. I recently started substituting ground beef with ground turkey in my bolognese, and have been thrilled with the results. The ground turkey absorbs all the flavors of the onions and garlic, while making the sauce light, or as light as a bolognese can be. Even though this recipe is not a traditional bolognese, it has all the ingredients I love: onions, garlic, and tomatoes. Also, the broccolini gives it a nice splash of color and texture. Serves 4. Continue reading
Last weekend GloriousShoes shared a link with a recipe for French Bread Pizza. Looked easy enough. I’ve made pizza from scratch before, so I know the dough is the hard part. I did a quick run down of the ingredients: garlic, butter, olive oil, red pepper, oregano, cheese, tomatoes and a few simple other things. I knew this would be part of my dinner menu this week. Continue reading
Last week I found myself having very intense chocolate cravings. I decided to bake my trusty Alton Brown brownies, but when I found a can of dulce de leche in the pantry I decided to jazz them up a bit. The resulting creation is a chewy, moist, and sweet brownie that only requires you to eat a small piece to feel satisfied. The addition of instant coffee makes the chocolate flavor even more intense. Continue reading