I’m not sure when Boursin Spread became so popular, but as a child I can remember it being served with crackers and other nibbles in the 5 o’clock hour. What I don’t recall was if my mom made it herself or bought it. Flash forward 20 years and I’m certain my sister made it from scratch. She has always been creative and confident in the kitchen. I believe a bit of that has worn off on me. Continue reading »
7,502 total views
Thai Beef Salad.
What a lovely way to enjoy a good piece of beef. I know most recipes call for using lean flank steak. And while I’m sure that’s very nice on this salad, on the rare occasion that we have steak, I prefer the most tender cut I can find. And that would be a filet. Grilled to medium-rare. Sliced nice and thin. It was that thought alone that inspired this recipe post. Every bite of this Thai Beef Salad is a flavor explosion. Continue reading »
7,758 total views, 1 views today
Whether you grow fresh basil yourself or buy it at the market, inevitably you will end up with more than you need. Having an easy Basil Pesto recipe up your sleeve will come in quite handy. Continue reading »
39,495 total views, 1 views today
Back before there was a negative stigma associated with a recipe that called for a stick of butter (y’all), we could put away some butter. Growing up as a child I seriously thought butter was a side dish….since we all had our own dish of butter when we sat down to dinner. It’s no wonder we ate every vegetable put in front of us (except Brussels Sprouts…love them now). Over the years we have worked pretty hard to replace some (not all) of that butter with healthier options….olive oil, herbs, lemon juice. Having said that, this Fresh Herb Grilled Chicken with Basil Herb Butter recipe, adapted from the queen of butter Paula Deen, has earned the right to keep the butter or at least most of it. Continue reading »
14,675 total views, 1 views today
Leftover olives…what to do? what to do? A quick search found this fabulous tapenade recipe by Former Chef. The recipe calls for kalamata, green, and Californa ripe olives but you can use any combination you have on hand. The ripe olives add a nice balance to the punchy kalamatas. You’ll also want to add roasted red pepper. These can be bought in a jar but roasting them at home is super easy. Continue reading »
45,991 total views
Today I had the pleasure of cooking for my work family. I believe if you’re going to call a mandatory meeting during the lunch hour, at minimum provide them a lunch made with love. And so we did. Continue reading »
73,517 total views, 8 views today
Every booth at the Farmers’ Market yesterday was bursting with tomatoes and squash, and I just can’t say no. I even tried to buy just 3 ears of corn and the lady next to me said who does that….get a dozen, I did. So after visiting with 10 or so farmers, I had more than I could carry or possibly eat this week. No worries, with an office full of veggie eaters we’ll just share the love.
I love any recipe that uses these great abundant seasonal ingredients and I especially love pretty recipes. This one is both. Continue reading »
18,158 total views, 1 views today
Day old bread, heirloom tomatoes, red onion, shaved Parmesan cheese, fresh herbs, oil & vinegar, salt & pepper. Ta-done!! Layers of flavor. Thank you summer sun.
This Panzanella Salad is yet another great way to use summer’s luscious fruit….tomatoes. In this case, heirloom tomatoes, grown locally for more than 50 years. Continue reading »
46,335 total views, 1 views today
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. Continue reading »
13,708 total views, 5 views today