Artichoke & Spinach Swirls

I always have a box of puff pastry dough in my freezer. It makes creating party-worthy appetizers quick and easy. These Artichoke & Spinach Swirls are super easy to make using frozen puff pastry. You can make 2 rolls and keep them in the freezer to pull out and slice off for an effortless hors d'oeuvre for holiday entertaining.

By Leslie Blythe

Sweet Potato, Kielbasa, and Red Onion Pizza

You've got to try this absolutely amazing Sweet Potato, Kielbasa, and Red Onion Pizza. It sounds weird, but it's definitely worth making. The Dijon mustard makes it, even though I hate mustard! The Dijon mustard makes it, even though I hate mustard!

By Leslie Blythe

Salmon, Asparagus & Green Bean Salad

This is leftover Broiled Salmon. I made this Salmon, Asparagus & Green Bean Salad. I steamed some asparagus and green beans and put it all on a bed of mixed baby greens. You could use any kind of vegetables you happen to have on hand. Also, you can use any fresh herbs you like in the dressing below. Serve it with a bone dry French Provençal rosé.

By Leslie Blythe

Tuscan Style Slow Roasted Pork

The Flavors of Tuscany....
This Tuscan Style Slow Roasted Pork is, without a doubt, the best pork roast recipe ever. You can buy sandwiches on the streets off carts in Italy with this pork, which I've had in Viterbo, north of Rome. It takes about 5 minutes to prepare and six hours to cook. I usually just throw it in a crockpot and forget about it. The key is using a fatty cut of pork, like shoulder or butt.

By Leslie Blythe

Gin Flambéed Olives

Proceed with caution!
I would suggest making these Gin Flambéed Olives outside! These are very good, if you like olives, though I would urge you to invite a firefighter to your party!

By Leslie Blythe

Mini Cheesecakes

Turn cheesecake into irresistible finger food with these delicious Mini Cheesecakes. Instead of cherry topping, you can also top them with an assortment of jams and preserves, such as strawberry, blackberry and apricot. These are a great dessert for parties and potlucks.

By Leslie Blythe

Coq au Vin in a Slow Cooker

Coq au vin is a French dish of chicken braised with wine, lardons (or bacon), mushrooms and pearl onions. More traditional versions of coq au vin have the sauce thickened with rooster blood at the end of cooking - yeesh! You will be pleased to know that I did not thicken my sauce this way!

Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. Serve with a crusty baguette.

By Leslie Blythe

Fagioli Al Uccelletto “Tuscan Baked Beans”

These are the beans I served with the Italian-Style Slow-Roasted Pork Roast with Oranges & Onions . They go perfectly with it. You can use canned beans instead of soaking the beans overnight, if you want to make it easier. These beans are a typical dish from Tuscany, particularly in the Florence area.

By Leslie Blythe

Beef & Broccoli in a Crockpot

When I'm really busy and need something to throw in the crockpot, this Beef & Broccoli in a Crockpot is the answer.

By Leslie Blythe

Spinach Quiche (Crustless)

Try this easy Crustless Spinach Quiche. Serve it with a simple salad for brunch, lunch or dinner! There are many variants of quiche, including a wide variety of ingredients. Variations are, for example, quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on. I love the endless possibilities and the fact that it can be eaten hot, warm, room temperature or cold. This is perfect for a hot evening served with a salad.

By Leslie Blythe