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Mojito Cake
Tacky, but oh so good One of my favorite desserts is something called Mojito Cake. I know that the ingredients are very “tacky”, namely the cool whip, but it is really good and easy to make. Mojito Cake 20 oz can crushed pineapple, un-drained Juice of 1 lime 1 (1 lb) box angel food cake […]
Continue ReadingBangers & Mash
What’s for dinner tonight? The answer, Bangers & Mash! It’s so easy and delicious. You just grill up sausages, your favorite kind (you don’t have to use actual bangers, though my local supermarket does sell them), grill some onions and serve them on a bed of mash potatoes. Yum! Okay, and maybe a salad to […]
Continue ReadingWhite Chicken Chili with Aged Cheddar
Hot Spicy Chili! I love trying out different kinds of chili recipes. This is what I have chosen for tonight’s dinner. It’s a white chicken chili. It uses aged white cheddar, which is so much better than regular cheddar. I will throw in some of my Hatch chiles. Yes, I brought up my Hatch chiles […]
Continue ReadingLa Floridita Daiquiri
We happen to have a plethora of light golden rum that my husband uses to whip up shakers full of Daiquiris. The Daiquiri is a classic cocktail made from rum, lime juice and powdered sugar. That is it —no bananas and strawberries and even if Hemingway liked a drop of Maracshino in his La Floridita Daiquiris, this […]
Continue ReadingRedwood Hill Farm Camellia
A Sonoma County Artisan Goat Cheese Named after one of their favorite does, Camellia is a luscious, goat milk Camembert-style cheese. It has a mild, buttery flavor and firm texture when young, becoming softer and more complex with age. The white, edible penicillum candidum rind ripens the cheese from the outside inwards, becoming fully ripe […]
Continue ReadingRoast Beef with Shallot Confit & Port Wine Sauce
Reversible Grill Rack I just bought a Reversible Grill Rack from Sur La Table. It’s this really cool stainless-steel rack that lets you use indirect heat to slow-cook up to six slabs of ribs or a large roast on one side of the grill while cooking over the flame on the other. It also works in the […]
Continue ReadingBaked Salmon with Lemon Dill Pesto
Dill is one of my favorite herbs. We don’t eat enough fish, so I am going to try to make fish at least once a week. I guess it’s a tardy New Year’s resolution! Baked Salmon with Lemon Dill Pesto Serves 4 to 6 1/3 cup chopped fresh dill 4 green onions roughly chopped Lemons […]
Continue ReadingPortobello Mushroom Fajitas
Fajitas Fiesta! For all my vegetarian friends, here is a wonderful recipe for Portobello Mushroom Fajitas. They are really delicious and even my husband liked them! Serve this with some black refried beans, rice and a margarita! Portobello Mushroom Fajitas Serves 4 (serving size: 3 fajitas) Portobello mushrooms and red onions make a meaty fajita […]
Continue ReadingProsciutto Asparagus Spirals
Oh So Elegant Since asparagus is so plentiful the time of year, I thought I would post this wonderful looking hors d’oeuvres recipe. It comes from the Pepperidge Farm website. Don’t you just love that company? Prosciutto Asparagus Spirals 1 package Puff Pastry Sheets, thawed 6 Tbs garlic & herb spreadable cheese, softened 8 slices […]
Continue ReadingAngelo & Franco, The Mozzarella Guys
Last week, I was lucky enough to tour a Mozzarella Cheese factory – Angelo & Franco, The Mozzarella Guys. They are from southern Italy and opened up a cheese making facility a year ago (as of next week) in Los Angeles. They make mozzarella, burrata (mozzarella with cream in the middle) and ricotta. They produce […]
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