Cheesy Bacon & Eggs Cups
Wakey, wakey eggs and bakey! These Cheesy Bacon & Eggs Cups have all the elements of a perfect breakfast!
By - Prep: 5 mins
- Cook: 20 mins
- Yields: 1 Serving
Chilled Broccoli & Snap Peas with Creamy Tarragon Dressing
Chilled Broccoli & Snap Peas with Creamy Tarragon Dressing is sucn nice and refreshing salad for your summer BBQ or picnic.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 6 - 8 Servings
Long Lake Lentil Salad
This recipe comes from my friend Jacki. She calls it Long Lake Salad. Du Puy lentils or French green lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. They're especially good in salads since they remain firm after cooking and have a rich flavor. They cook a bit slower than other lentils. I used golden raisins and dried apricots instead of currants and added goat cheese and toasted walnuts.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
Chocolate Tart
I love the movie Haute Cuisine about Danièle Mazet-Delpeuch who worked in the Élysée Palace as the private chef to French President Francois Mitterrand. Mitterand wanted a chef from the country in the palace to create the kind of food his grandmother would make. The president wanted something other than haute cuisine. This tart is should be called Chocolate Coffee Tart because the coffee plays and equal part in this tart. If the dough is to crumbly, press it into a shallow tart pan with your hands. This recipe actually made 2 tarts. The photo does not do it justice!
- Prep: 1 hr
- Cook: 20 mins
- Yields: 8 Servings
Frozen Gin & Tonic
Frozen Gin & Tonic - Gin and tonics are so refreshing, what would happen if you made frozen G&Ts in the blender? Genius!
- Yields: 1 Serving
Grilled Margarita Shrimp
I just bought some new grill plates and tested them out with Margarita Shrimp. The nice thing is that you don't have to marinate shrimp all day or overnight. It only takes a couple of hours and you're go to go. While the shrimp marinates, you can be busy drinking margaritas. One of our family favorites is Eric's Avocado Margarita. Yes, I know it sounds weird, but once you've had one there is no turning back!
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Pasta with Shrimp & Green Beans in Red Pepper Oil
Pasta with Shrimp & Green Beans in Red Pepper Oil - I love making a nice Sunday lunch. I happened to have some Key West pink shrimp, which is wild caught in the gulf. Unlike imported shrimp, wild-caught U.S. shrimp is unlikely to contain the drugs and chemicals that are used heavily on many international shrimp farms. Pink shrimp is found in the Gulf and South Atlantic. Those found off southwest Florida are often known as “Tortugas” or “Key West” pinks. These shrimp are known for their pink color and sweet taste. They are pink when raw, so they look like they are already cooked. Years ago, I was hired by a shrimp company for three days to make shrimp scampi demo samples at a Whole Foods convention. I have to say it was really fun!
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Havana Black Beans
The perfect accompaniment to Cuban Chicken with Pineapple and Cuban Style Rice and Peas.
- Prep: 8 hrs
- Cook: 2 hrs
- Yields: 8 Servings
Spring Vegetables Steeped in Dashi (Ohitashi)
Ohitashi is a method of steeping vegetables in a delicate dashi, which infuses ingredients with umami and lovely flavor but retains the food's natural taste and sensibility. The trick is to first blanch and shock the vegetables (quickly boiling in water, "blanching," then halting the cooking by plunging in ice-water, a.k.a. "shocking"). By partially cooking this way, you transform ingredients from the raw state, but still retain their integrity, and allow them to absorb the dashi. Ohitashi is very versatile, and you can prepare it with green beans, spinach, shishito peppers, broccoli, snap peas, sugar peas, cherry tomatoes, and all kinds of mushrooms. I used asparagus, sugar snap peas, shiitake mushrooms and green onions.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Salmon with Fennel
This Salmon with Fennel is one of my most popular ways to make salmon. It's so easy to do and it's a crowd pleaser!
- Prep: 30 mins
- Cook: 20 mins
- Yields: 8 Servings
