-
Vietnamese Pork Tenderloin
Fish Sauce. No wait…don’t run away. I will admit that fish sauce is a little scary, at first. However it is the star ingredient in this dish and when combined with the many other powerful flavors it just gets happy. I found this wonderful Vietnamese Pork Tenderloin recipe in my July Cooking Light magazine. It’s well worth the 30 minutes or so of prep and all 25 ingredients.
-
Skillet Creamed Spinach with Eggs & Bacon
Skillet Creamed Spinach with Eggs & Bacon. I’m so intrigued by baked eggs. Mostly because I love eggs, but also because I like the idea of nestling them into a well of savory goodness where they take on the flavors that surround them. Getting to use my awesome mini cast iron skillets is a bonus. This is a perfect brunch recipe.
-
Watermelon Gazpacho & Tropical Watermelon Soup with Peach Purée {Share the Love}
Passion. Someone once said to me “I’ve been trying to put my finger on it when people ask me to describe you. And the word that comes to mind is passion.” And so we will credit that very ‘passion’ with turning the discovery of National Watermelon Day into a full out watermelon event at work today.
-
Watermelon Gazpacho {Share the Love}
In honor of National Watermelon Day, my work family and I threw a little party. I brought along my Watermelon Gazpacho to Share the Love. Cool, refreshing flavors, just perfect for a hot summer day. Click here to enjoy some of our other fabulous Watermelon creations.
-
Chicken Satay with Peanut Sauce
Without a doubt my favorite foods are finger foods, which explains why my “served with with fingers or forks” appetizer category has so many posts. Let’s add skewers to the list of favorite food delivery vehicles. Random thought….it has been at least 20 years since I’ve ordered a Pu Pu Platter from a Chinese restaurant, not even sure if they’re still popular and on the menu. Some day soon I may have to try and recreate this fantastic appetizer (along with a flaming Scorpion Bowl). For now we will focus on Chicken Satay.
-
Quinoa Salad with Fruits & Citrus ~ Quinoa Salad with Crisp Summer Veggies {Sundays with Shelby}
A family tradition seems to be forming here. Sunday’s with Shelby. I like it. It’s a chance for me to dabble with recipes that will entice my kid to get out of bed and head my way. She is becoming a wonderful cook herself and now brings us samples of her latest culinary creations. Today we exchanged Quinoa Salad recipes.
-
Strawberry Rhubarb Daiquiri
Every summer an array of rhubarb recipes pop up in my favorite cooking magazines and websites. And based on the rhubarb bunches in the back of farmer’s pick up trucks at the farmers’ market….it’s an abundant ingredient right now. When I think of rhubarb I can’t help but think of strawberry rhubarb pie. And when I think of pie I am fondly reminded of Grammy’s amazing baking pantry complete with a pie rack perched on the window sill opening to the back yard where we played dress up for hours and had picnics with our dolls and teddy bears.
-
Spinach Artichoke Stuffed Tomatoes
Spinach Artichoke Stuffed Tomatoes. Using ingredients we have on-hand and turning them in to savory goodness makes me happy. Cut tops off tomatoes and using a melon baller gently remove seeds. Fill with prepared spinach artichoke dip. Top with grated Parmesan cheese, sea salt & cracked pepper.
-
Niçoise Salad with Champagne Vinaigrette
I’ve always loved how the Niçoise Salad looks on a plate. Today it was lunch. The ingredients speak for themselves. We treated ourselves to a piece of fresh tuna which we dipped in sesame seeds then seared. The dressing was champagne mustard, white balsamic, olive oil, minced shallot & garlic, fresh tarragon leaves, sea salt & fresh cracked pepper.
-
Carrot Cake Cupcakes {Sweet Emotions}
I’m coming off a very ‘sweet’ evening and was inspired to make something yummy!! You see, I was surprised with Aerosmith tickets for my birthday and the concert was last night. We kicked it up with an overnight stay in the city. Let me describe the concert this way – the music and talent was as familiar and oh so delicious as carrot cake is to me.
