30 Thursday Apr 2015
Posted in burgers & sandwiches, gluten free, love to cook, vegetarian
Wrapping up a fabulous April, spent celebrating National Grilled Cheese Month. Our Mediterranean Grilled Cheese Sandwich, layered with basil pesto, artichoke hearts, sundried tomatoes, and cheese, was phenomenal. All that goodness was sandwiched between two slices of fresh baked Jackalope Real Bread. Let me tell you a bit about that. Continue reading »
3,197 total views, 2 views today
31 Wednesday Jul 2013
Posted in chicken, love to cook, pasta, salads
Bow Tie Chicken Salad {with Watercress Pesto}
Born out of the ingredients in our fridge/pantry, which inspired Watercress Pesto. This cold salad was the perfect lunch two days in a row. I’ve said before and I’ll say again, I think my best recipes happen when I stay out of the grocery store. Continue reading »
15,777 total views, no views today
23 Tuesday Apr 2013
Posted in beef, pork, lamb, burgers & sandwiches, love to cook
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Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich. Thank you Deli Man.
He asked me if I’d like some samples. How did he know? I told him I needed some ham, but not just any ham, something different. He said (in a foreign accent, the tall, dark..kind) and I quote “have you tried the Boar’s Head Rosemary Ham.” Why no, I haven’t. And my friends…The Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes} was born. Stay with me, we’re getting to the Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich. Soon. Continue reading »
32,080 total views, 12 views today
04 Monday Feb 2013
Posted in love to cook, pasta, vegetarian, Weight Watchers
Pappardelle pasta became a new favorite last winter. It’s luxurious actually. This Pappardelle & Peas with Ricotta Pesto recipe, adapted from my Weight Watchers cookbook, has just the right amount of richness while still being calorically friendly. Continue reading »
15,981 total views, 2 views today
20 Tuesday Nov 2012
Posted in burgers & sandwiches, love to cook, vegetarian
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I was debating whether or not to post this sandwich. After all, it is only a sandwich. But after two days of making special trips home for lunch…because ALL I WANTED was to have only this sandwich….I think it’s worth sharing. The Spinach & Avocado with Pesto Grilled Cheese is the bomb!! Continue reading »
8,818 total views, 2 views today
19 Friday Oct 2012
Posted in cooking for two, Italian, love to cook, seafood
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We celebrated National Pizza Month at work today. More correctly stated, we down right worshiped this fabulous food group. We had 10 homemade varieties of pizzas and calzones, all uniquely different…..all delicious.
7,765 total views, no views today
22 Saturday Sep 2012
Posted in gluten free, love to cook, turkey
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When I first made Sage-Pecan Pesto Encrusted Turkey Tenderloin and posted a picture in my What’s for Dinner album, I got immediate requests for the recipe. Continue reading »
5,545 total views, 1 views today
23 Thursday Aug 2012
Posted in dressings & marinades, gluten free, herbs, oils & spices, love to cook
For the Cilantro Mint Pesto, combine cilantro, mint, oregano, almonds, honey, and vinegar in a small food processor. Fine chop ingredients and with processor running drizzle in olive oil. Then season with salt & pepper. Continue reading »
37,830 total views, 4 views today
23 Thursday Aug 2012
Posted in beef, pork, lamb, gluten free, love to cook, low-carb, Moroccan/North African
North African Lamb Kebabs sounded so intriguing to me. Traditionally we think of kebobs made up of ‘hunks’ of meat and/or vegetables. These kebobs are made with ground lamb that’s blended with heavenly herbs and spices. I came across a recipe in one of my cooking magazines and the ingredients list was right up our alley (and mostly on hand): cumin, coriander, paprika, fresh cilantro, mint, oregano, ginger, garlic…..can’t you just smell it. Continue reading »
13,902 total views, 4 views today
14 Saturday Jul 2012
Posted in appetizers, cooking for two, gluten free, love to cook, low-carb, seafood
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Just a little appeteaser…
Start with beautiful sea scallops, rinse and pat dry. For these I lightly rolled the edges of the scallops in some sea salt and freshly cracked pepper. Set aside while you make pesto. Continue reading »
9,281 total views, 6 views today