Tilapia with Capers and Parsley
Tilapia with Capers and Parsley is very easy to make and makes a simple weeknight meal. Tilapia is delicious baked, sautéed, grilled, poached, or broiled.
By - Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
White Asparagus with Tarragon Cream and Toasted Panko
To grow white asparagus, the shoots are covered with soil as they grow, so that there is no exposure to sunlight, which keeps it white. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
Peanut Butter Pie
This Peanut Butter Pie is SO good, but VERY rich! This pie originated in the south (US), where peanuts are plentiful. There are many variations, but I find this truly decadent pie the winner. The crust is baked and after adding the filling, it's frozen.
- Prep: 20 mins
- Cook: 5 mins
- Yields: Makes one 9-inch pie
Mini Kofta Patties with Tzatziki
These Mini Kofta Patties with Tzatziki are meant to be made with lamb, but I hate lamb and I made them with ground beef. Also, they are meant to be shaped onto skewers and grilled, but that's too much work. You can eat them in pita bread with the Tzatziki. Tzatziki is a Greek yogurt and cucumber sauce, that is very refreshing.
- Prep: 45 mins
- Cook: 10 mins
- Yields: 6 Servings
Brisket with Carrots and Onions
Brisket with Carrots and Onions is the ultimate comfort food and can be made with very little work, requiring only a very large pot with a cover and time. Brisket can be cooked many ways. You can cook it with a rub over smoky charcoal heat, on the grill, in the oven or it also works really well in a slow cooker. The fat on the brisket should not be cut off before cooking. This fat helps to keep the meat from drying out. Typically, you cook the brisket the day before, so that you can cool it and easily remove the fat, as brisket just improves with an overnight rest in the refrigerator.
- Yields: 12 Servings
Salmon Salad Veronique with Hearts of Palm
Salmon Salad Veronique with Hearts of Palm is usually made with chicken, not salmon, but it works really well with the grapes and hearts of palm. The fresh tarragon dressing pairs well with all the ingredients.
- Prep: 15 mins
- Yields: 4 Servings
Mexican Scrambled Eggs
I found this recipe online very early in the morning. It's from Nigella Lawson. I had all the ingredients and made it within 5 minutes of reading the recipe. There is nothing more satisfying than that. I even used one of my jalapeños from my garden. I have modified the recipe slightly to include cheese and finishing it under the broiler. Everyone at my breakfast table LOVED it.....
- Prep: 15 mins
- Cook: 10 mins
- Yields: 2 Servings
Hasselback Apples
Hasselback Apples are a great dessert for fall, which takes bake apples to a whole other level. There's just something so comforting about sweet, juicy hot baked apples with a gooey cinnamon, brown sugar topping topped with vanilla ice cream. These can be made in advance and are perfect for your fall entertaining.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Wild Mushroom Risotto
A friend of mine asked for a risotto recipe that you don't have to laboriously stir. I make this all the time. You start it on the stove top and transfer it to the oven. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 8 Servings
The Gooden Salad
There is a restaurant offering The Gooden Salad, named after a local school in Sierra Madre, CA. It is a delicious combination of grilled chicken, lettuce, hearts of palm, avocado, corn and blue cheese served with ranch dressing and a drizzle of BBQ sauce.
- Prep: 20 mins
- Yields: 4 Servings
