Cooking Method: Boiling

Roasted Beef Tenderloin with Caramelized Shallots & Red Wine

Roasted Beef Tenderloin with Caramelized Shallots & Red Wine is definitely a recipe that will impress your dinner guests. The meat is extremely tender and the shallot red wine sauce is divine.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6 Servings

Creamy Lemon Chicken Pasta Bake

When life gives you lemons... This Creamy Lemon Chicken Pasta Bake is creamy, lemony and light. It's the perfect weeknight meal!

By Leslie Blythe

  • Prep: 25 mins
  • Cook: 45 mins
  • Yields: 6 Servings

Pickled Deviled Eggs with Crispy Prosciutto

These Pickled Deviled Eggs With Crispy Prosciutto unbelievably good. The addition of crispy prosciutto elevates the eggs and are perfect for your next party.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 16 Servings

Hot Fudge Sauce

A friend of mine gave me three 4 pound chocolate bars. That's a lot of chocolate. Hot Fudge Sauce seemed like a good use for it. Let me tell you, it was seriously delicious! I will be making more very soon.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Makes 2 cups

Spaghetti with Lemon and Olive Oil (al Limone)

My family is mad keen on anything lemon. When I found this recipe for Spaghetti with Lemon and Olive Oil (al Limone), I had to make it. It has loads of flavor and yet it's so simple.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 - 6 Servings

Chicken Big Mamou on Rice

Chicken Big Mamou is a recipe from Paul Prudhomme's Louisiana Kitchen. My aunt Marjorie used to make this dish. She modified it, instead of one pound of butter, she uses 4 tablespoons and she also scaled back the cayenne. My cousin (in-law) Lisette made this for us last summer. She is a phenomenal cook and sent me her modifications. The original recipe is served over pasta, but I like it over rice.

By Leslie Blythe

  • Yields: 6 - 8 Servings

Cheesy Kielbasa, Rice and Broccoli

Cheesy Kielbasa, Rice and Broccoli is a dinner even your kids will love! This easy recipe comes together very fast and is made in one skillet for easy clean-up. Extra cheesy, and just bursting with flavor, it's a dinner recipe you'll find yourself making again and again.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 6 Servings

Pasta with White Beans, Ham & Parmesan

This Pasta with White Beans, Ham & Parmesan is a great way to use leftover ham. It's an easy make-ahead meal for a busy weeknight.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 - 6 Servings

Crispy English Potatoes with Pancetta

These Crispy English Potatoes with Pancetta are a real crowd pleaser. I love this technique of roughing up the potatoes before roasting.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 6 Servings

Lemony Green Beans With Frizzled Leeks

These Lemony Green Beans With Frizzled Leeks for Epicurious have only 3 ingredients. The leeks are fried in olive oil, which become crispy and add a lot of flavor to these green beans.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 8 - 10 Servings