Orange Marinated Skirt Steak Salad with Crispy Shallots
February 7, 2010 | No Comments »
My sister brought me some orange infused olive oil that I had been savoring over, while thinking about how we would enjoy it best. My idea came from the “Fig and Balsamic Vinegar Salad“, that I posted back in 2008. The difference in this recipe is that Read the rest of this entry »
Cantonese Back Ribs
January 23, 2010 | No Comments »
Who doesn’t love baby back ribs, so meaty and so delicious! We were so excited to find this recipe because they don’t require a barbeque, you bake them, which means we get to enjoy these scrumptious ribs during the rainy season. Read the rest of this entry »
Parmesan Crusted Chicken Tenders
January 19, 2010 | No Comments »
I don’t remember where or when I originally found the chicken tenders recipe that I have made in the past, the only difference in this recipe is the addition of Read the rest of this entry »
Potato-Leek Gratin
December 27, 2009 | No Comments »
This was a perfect side dish for our rack of Lamb on christmas day! If your looking for an impressive side dish that no doubt, everyone will love, potato and leek gratin was definitely a winner! A deep rich golden brown Read the rest of this entry »
Lentil Soup with Spicy Italian Sausage
December 21, 2009 | 2 Comments »
I was looking for a soup recipe with two goals in mind. Healthy, with an abundant of rich flavors. Lentil soup with spicy italian sausage was so satisfying, just on it’s own, with warmed ciabatta. The carrots, parsnips, celery, and spinach Read the rest of this entry »
Crab Paoli
December 13, 2009 | 1 Comment »
Yeah!!! Crab season has started, a recipe from the archives. LooLoo
During crab season this is a must for entertaining. It’s fun, it’s easy, it’s fast and everybody loves it. I like to serve this succelent crab dish with a big green salad, and crusty french bread (dipping the bread in the sauce is a must). It’s so good!! Read the rest of this entry »
Cranberry Salad
December 5, 2009 | No Comments »
This year we hosted thanksgiving dinner in our home and it was a potluck. We were in charge of the entree’s (the turkey and my husband’s out of this world beef stroganoff). Everyone brought a side dish, it was all wonderful, it was all so good! I found this recipe for a cranberry jello mold and decided to try it. When was the last time you made a jello mold? It’s so passee huh? Well, I thought it would be fun to go outside of the box and do something different, plus it just seemed to be a perfect compliment to the rest of the day’s lavish offerings. Read the rest of this entry »
Sweet and Savory Spiced Nuts
November 28, 2009 | 1 Comment »
During the holidays it’s fun to share different types of goodies with your friends and family. I found this fabulous recipe for sweet and savory spiced nuts from my monthly Gourmet magazine, everyone loved them and asked for the recipe. In fact they were so good that my mother asked if I wouldn’t mind making her a batch for a luncheon that she’s hosting, (and of course it is my absolute pleasure). These golden walnuts and pecans took very little time to prepare, and can be made up to a week in advance. Nuts can also be a very healthy appetizer that is ideal during the Read the rest of this entry »
Beef Stew
November 16, 2009 | No Comments »
A co-worker of mine, “Sweet” Georgia Brown shared with me her recipe for beef stew that was fabulous! During these winter months there’s nothing better than a big bowl of beef stew with crusty french bread! We loved Georgia’s beef stew so much that we decided to have it again the following week, however I decided to change it up and make my own Read the rest of this entry »
Lemon Angel Pie
November 10, 2009 | No Comments »
Although neither pie nor pudding, this dessert looks like a rich cream pie, which I believe is why it is called “Angel Pie”! My mother made this scrumptious pie for my husbands birthday (he loves lemon and meringue). I really liked it because even though it was pretty sweet, it was also pretty light. The crust is not your typical pastry dough crust, but a meringue crust. Read the rest of this entry »