Cheddar Cheese Coins

These Cheddar Cheese Coins are really addictive and great to serve with drinks. They are made in a food processor and rolled into logs, which can be stored in the fridge or freezer to slice a bake later.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins

Béarnaise Sauce

Béarnaise is one of the best sauces to serve with beef and, made the traditional way, also one of the hardest to make. Béarnaise Sauce is a variation of the classic Hollandaise Sauce, which is one of the five French “mother sauces” that every chef worth his salt works so hard to perfect. Unlike Hollandaise, which is a holy trinity of butter, lemon, and eggs, Béarnaise Sauce is based on vinegar and wine infused shallots and is basically a Beurre Blanc fortified with egg yolks and flavored with Tarragon.

This version is a fast and foolproof way to get the taste of classic French cuisine with little effort—the calories, unfortunately, stay the same….

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins

Rosemary-Orange Cornbread Madeleines

These Rosemary-Orange Cornbread Madeleines have a twist of added flavor. If you don't have a madeleine pan, you can make them into regular muffins. Another variation would be lemon zest and fresh thyme.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Makes 24 Madeleines

White Grapefruit Tiramisu

White Grapefruit is a fresh, citrusy spin on the traditional Italian dessert.This light and fluffy White Grapefruit Tiramisu is made with Layers of grapefruit soaked ladyfingers, silky smooth mascarpone, and cream.

By Leslie Blythe

  • Prep: 15 mins
  • Yields: 6 Servings

General Tso’s Cauliflower

This General Tso's Cauliflower is a lightened-up version of this classic takeout. It's every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike
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By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Crispy Caramelized Sweet Potatoes

These Crispy Caramelized Sweet Potatoes use a mandoline. By thinly slicing the potatoes and standing them upright, the edges become crispy. There is also a brown sugar-ginger glaze which makes them caramelized in the oven.

By Leslie Blythe

  • Prep: 25 mins
  • Cook: 1 hr 10 mins
  • Yields: 8 - 10 Servings

Balsamic Brussels Sprouts in a Slow Cooker

Slow Cookers offer a healthier, low-fat method of cooking and require the minimum amount of effort. I am all for minimum effort! Because I did not have room on my stove top or in the oven I decided to try these Balsamic Brussels Sprouts in a Slow Cooker. This simple appliance works really well.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 4 hrs
  • Yields: 6 Servings

Fried Tamale Egg & Cheese Skillet

Every Christmas eve we make tamales with a group of friends. My friend Ginger told me to fry up the leftovers, add eggs and cheese. This is now my favorite way to eat tamales. It's all about the crispiness.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Toasted Ravioli with Marinara Sauce

This Toasted Ravioli with Marinara Sauce was created in St. Louis. The ravioli is breaded, fried and served with marinara sauce. It makes a great hors-d'oeuvre for any party.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 - 6 Servings

Hasselback Butternut Squash with Balsamic Maple Rosemary Glaze

Hasselback is usually associated with potatoes, but you can do it to many vegetables. It's nothing more than whole vegetables cut in such a way as to resemble a fan or accordion when roasted. The outside becomes crisp and brown while the inside is soft and creamy. Hasselback Butternut Squash with Balsamic Maple Rosemary Glaze works really well using this method. It makes a beautiful side dish.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • Yields: 8 Servings