Cheesy Chutney Dip
Cheesy Chutney Dip makes a great appetizer. While living in England, one of my favorite sandwiches for lunch was simply cheese and chutney, which you could buy in almost every market. Boots Dispensing Chemist made a particularly good one, as well as Marks & Spencer and good old British Rail. I wish chutney was more popular / mainstream in the United States. Another one of my favorite things I make for lunch is cheese and chutney quesadillas. Two cultures colliding! A true fusion of favors or should I say flavours? Anyway, here is a wonderful dip recipe.
By - Prep: 10 mins
- Cook: 15 mins
Grilled Fruit Packets
Try theses Grilled Fruit Packets for a backyard bbq. It's so fast and easy, great for this labor day weekend! My cousin Jeff made these grilled fruit packets for a backyard bbq.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Mushroom Shallot Tart
Try this delicious Mushroom Shallot Tart. I used a mixture of cremini, oyster and shiitake mushrooms for this tart.
- Prep: 15 mins
- Cook: 1 hr
- Yields: 8 Servings
Peach Tart with Frangipane
This rustic Tuscan dessert uses fresh peaches with a base of frangipane, which is a sweet, almond paste.
- Prep: 30 mins
- Cook: 35 mins
- Yields: 8 Servings
Slow Roasted Garlic & Lemon Chicken
This is Nigella Lawson’s garlic lemon chicken. It’s one of my go-to recipes. It is so easy and delicious, filling the house with garlic-y, lemony aromas. The only thing missing is the sex appeal. I wasn't wearing a silk robe while I cooked it!
PS - you can also buy already cut up chicken.
- Prep: 10 mins
- Cook: 2 hrs 30 mins
- Yields: 8 - 10 Servings
Fruit Galette
This Fruit Galette has very few ingredients, and is quick and easy to make. A Galette is a term used in French cuisine to designate various types of flat round or freeform rustic tarts with hand-folded edges. I love them because they don't have to be perfect and with few ingredients.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 6 Servings
Grilled London Broil
Grilling season is upon us. Actually in Los Angeles, it's always grilling season! I eat the end bits, because I like it on the medium well side.
- Prep: 4 hrs
- Cook: 20 mins
- Yields: 6 Servings
Beef & Vegetable Pot Pie
This pot pie is from Cooking Light magazine and is low in fat and calories. It's easy and relatively fast to make, which makes it a perfect weeknight meal.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
Chicken Smothered in Gravy
Why is there something so appealing about the word Smothered in the title of a recipe? In this recipe, I used chicken parts, ie - breasts, legs, etc. I think the next time I make this, after sautéing the chicken, I will put it all in a crockpot.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Curried Lentils With Sweet Potatoes, Mushrooms & Kale
I was watching some program on the Food Network Channel, it may have been Diners, Drive-ins & Dives. They were at a restaurant called Tin Shed in Portland Oregon. This was the most popular dish on the menu. I quickly wrote down the ingredients and method and ran to the store. It was so good, I will make this again and again. I bought pre-cooked lentils (at Trader Joe's) a jar of curry sauce and even frozen jasmine rice. It was easy and fast. You could take it to another level and put a piece of salmon on top.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
