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Showing posts from October, 2021
This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine.
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Cinnamon raisin bread spread with a white chocolate-cream cheese mixture flavored with orange zest, and sliced, fresh strawberries make divine breakfast or brunch sandwiches. Pan-toasted, they're served drizzled with maple syrup and garnished with strawberries. Add a glass of sparkling pink wine to complete the festive menu.
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I use this delicious beef marinade with chuck roast and shish kabobs before grilling.
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This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
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Dark Chocolate Peanut Butter Pretzel Tart The Baking Bird
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Recipe: 7 Layer Oatmeal Chocolate Chip Cookie Bars
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Sweet potatoes add their autumn flavor and color to a savory braided sausage roll with grapes, blue cheese, and rosemary. It's a pretty and festive brunch dish or light meal.
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Incredibly light and delicious, these gnocchi feature butternut squash and mascarpone cheese with a hint of sage.
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A gently spiced marinade sets the stage for skewered chicken and mushrooms garnished with diced tomato and green onion. Sure to be a summertime favorite, hot off the grill.
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Japanese Strawberry Shortcake The Tart Tart
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Strawberry Lemon Poppyseed Pancakes Creme de la Crumb
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Flounder is baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine.
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My mom's best chocolate pudding recipe made with cornstarch and cocoa.
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Basa fish fillets are pan fried and served on a bed of rice with a spicy tomatillo sauce. Enjoy with your favorite ice cold beverage. Buen Apetito!
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Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.
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