Grilled Scallops with Yuzu Koshu Vinaigrette

These Grilled Scallops with Yuzu Koshu Vinaigrette are very quick and easy to make on the grill or in a cast iron skillet. Yuzu kosho (available in Asian markets or on Amazon) is a Japanese condiment made from fresh green or red chiles then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. My husband is addicted to yuzu! The combination of chiles, citrus, and salt has a distinctive flavor that enlivens a dish.

By Leslie Blythe

Strawberry, Basil, and Balsamic “Slablova”

My daughter Zoe made this beautiful Strawberry, Basil, and Balsamic “Slablova”, which is inspired by a pavlova-for-a-crowd recipe on Food52. This is a Kosher for Passover version. The meringue slowly bakes to achieve a crackly crust and an irresistibly soft, melt-in-your-mouth interior texture somewhere between a marshmallow and angel food cake. For a non-Passover occasion, cornstarch or arrowroot starch are good substitutes for the tapioca starch.

By Leslie Blythe

Chicken Cordon Bleu Casserole

A cordon bleu is a dish of meat, usually chicken that is wrapped around cheese (or with cheese filling), then breaded and deep-fried. This Chicken Cordon Bleu Casserole is an easier version, that has bite-size pieces of chicken, ham, in a cheesy cream sauce and top with buttery panko breadcrumbs. You can make all in a pressure cooker / Instant Pot or on the stovetop. I have included both methods.

By Leslie Blythe

Tortilla Soup

WARNING: This is gonna be hot!

There are hundreds of recipes for tortilla soup. I found on in the Los Angeles Times years ago and have been making ever since. The first time I made this soup, I made a very big mistake. Instead of putting one chipotle chile packed in adobo sauce, I put the whole 4 ounce can of chiles in! This is REALLY not a good idea. We manage to eat it anyway…. I won’t go into details!

The reason that I like this recipe is that it is not roux* based, which makes it lower in fat. When I open a can of chipotle chiles packed in adobo sauce, I put one in the recipe. The rest I wrap individually in plastic wrap and put them in a zip-lock bag and freeze them for the next time I make soup.

*Roux is a cooked mixture of flour and a cooking fat, like butter, that is used to thicken sauces and gravies.

By Leslie Blythe

Chicken Korma

Here are 2 ways to make this Chicken Korma recipe. You can do it either in the Instant Pot or on the stovetop. Serve it with basmati rice, mango chutney, and naan bread.

By Leslie Blythe

Creamy Chicken with Sun-Dried Tomatoes and Spinach

Here is a recipe done 2 ways for Creamy Chicken with Sun-Dried Tomatoes and Spinach one is in an Instant Pot / Pressure Cooker and the other is on the stove. It's really delicious. Serve it with some crusty French bread to soak up the cream sauce.

By Leslie Blythe

Cowboy Butter

My sister-in-law Rhonda gave me this recipe for Cowboy Butter. She said it was life changing! It's so delicious. You can make it 2 ways - one melted and the other like a compound butter, which can be used on top of cooked meat, vegetables or fish.

By Leslie Blythe

Roasted Tomatoes on the Vine

This is one of my favorite ways to serve tomatoes. These Roasted Tomatoes on the Vine are absolutely delicious served with fresh buratta cheese and slices of grilled baguette. It can't get any simplier than that.

By Leslie Blythe

Stuffed Zucchini Blossoms

"Squash blossoms" generally refers to zucchini blossoms, though almost every member of the squash genus produces edible flowers. They are very delicate and highly perishable, and because of that are rarely stocked in supermarkets. You can find them at farmers markets when in season. These Stuffed Zucchini Blossoms is the most popular way to make them. They are stuffed with ricotta and battered and fried to crispy perfection.

By Leslie Blythe

Pink Peppercorn Shortbread

My husband went to visit his friend who has a 6,000 acre ranch in Texas. He came home with these large pink peppercorns (I'm really glad that was the only thing he brought back!). I wanted to think of something a bit out of the ordinary to do with them. This Pink Peppercorn Shortbread is slightly sweet and savory combination the works perfectly together. It goes really well with a dry rosé.

By Leslie Blythe