-
Beef Stroganoff {Oh How I Love The Leftovers}
This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms. I am completely serious when I say that I might love leftovers more than the original serving. I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.
-
Lemony Thyme Peach Lemonade
When I spotted this Lemony Thyme Peach Lemonade recipe in BHG magazine it instantly became 1st on the must-make list. It’s very well documented that I have a huge crush on lemon & thyme.
-
Tomato, Cheddar & Basil Pie
This Tomato Cheddar & Basil Pie might just be the prettiest pie I’ve ever made. There’s something so beautiful about a rainbow of homegrown ripe tomatoes. I’ll let these pictures do the talking. Words wouldn’t do it justice.
-
Blueberry Mojito
I made this Blueberry Mojito in mere minutes. Key ingredients: fresh mint, limes, sugar, ice, rum, club soda and in this case blueberries. Oh my. How I love a Mojito.
You May Also Like
Rubytini Cocktail
How To Make Whipped Coffee (Dalgona)
Lemony Thyme Peach Lemonade
-
Peach, Berry & Basil Fruit Salad {with Orange Vinaigrette}
Peach, Berry & Basil Fruit Salad with Orange Vinaigrette. Something special happens when the warm orange vinaigrette meets the sliced peaches and berries. Something really special. This wonderful Peach, Berry & Basil Fruit Salad is sweet and sexy enough to be served as dessert. I say let ’em eat dessert for breakfast, lunch, and dinner.
-
Quartered Salad {with Herb Vinaigrette}
As the hot summer weather approaches we’ll be looking for some cool & simple dinner options. Two ripe avocados and herb pots blooming with fresh flavors were the inspiration for this Quartered Salad {with Fresh Herb Vinaigrette}. Here’s a sneak peek at this year’s herb gardens.
-
Apple Fennel Slaw {with Orange Cumin Dressing}
I discovered a couple things from this recipe. Greek Yogurt makes a pretty darn good substitute for mayonnaise IF you are adding some punchy flavors to it….like cumin, coriander, and orange juice & zest. That’s exactly what makes up the delicious dressing for this Apple Fennel Slaw.
-
Asparagus & Goat Cheese Tart
Asparagus & Goat Cheese Tart Asparagus lined one side of my grandfather Boppy’s garden, the only barrier between me and the glorious blueberry bushes. It seemed with each days passing it grew a foot taller. It’s feathering shoots locked hands making it nearly impossible to pass through. I had no use for it when I was eight.
-
California Roll Lunch Bowl
I hope you’ve been enjoying my mini-series on Lunch Bowls. I’m a bit obsessed with portion controlled meals. Mostly though, I’m quite fond of a theme. It helps my brain get organized. We recently celebrated National Crabmeat Day. When Bowl Week meets Crabmeat a California Roll Lunch Bowl is born.
-
Asian Noodles With Perfectly Seared Sea Scallops
My choice was Asian Noodles with Perfectly Seared Sea Scallops. We found such a bargain on Sea Scallops. Great big juicy sea scallops. I believe the steep price tag is what keeps me from eating them every day. But I do love them. We bought eight (should have bought more) and decided to prepare them two ways.
