Mexican Chicken Zucchini Noodles

I am on the east coast at my brother David's house. He made these Mexican Chicken Zucchini Noodles, which is healthy, delicious, low in calories and fat, and high in fiber. This dish is made with zucchini noodles, which are made by spiralizing zucchini into long, thin strips that resemble pasta. The zucchini noodles are then cooked in a skillet with chicken, cumin, and pico de gallo. It's a healthier alternative to traditional pasta dishes. Oh, and it's gluten-free.

By Leslie Blythe

Asparagus with Polenta Crumb

This Asparagus with Polenta Crumb gets tossed with dry polenta, ground almonds and parmesan cheese, and roasted in the oven. It has a wonderfully crispy texture.

By Leslie Blythe

Chicken Paprikash

Chicken Paprikash is a Hungarian dish made with chicken, onions, paprika, and sour cream. It is a popular dish in Hungary and is often served with noodles or dumplings.
The dish is thought to have originated in the southern part of Hungary, where paprika is grown. Paprika is a key ingredient in and it gives the sauce its characteristic flavor.
It’s quick and easy to make, which is perfect for a busy weeknight meal.

By Leslie Blythe

Black Pig’s Smokey Scamorza Pork Sandwich with Fennel Apple Slaw

This is another recipe from Borough Market in London. My daughter Zoe gave it another rave review. She came over and described it and I just happened to have a pork shoulder in the fridge. Not sure what I was planning on doing with it, but this seemed like kismet. So we made the Black Pig's Smokey Scamorza Pork Sandwich with Fennel Apple Slaw. Yes, I know, you're thinking that sounds rather involved! It's actually not all that much work, though you do need about 5 hours to roast the pork. I actually did it in my slow cooker. The Black Pig does them on a Big Green Egg, which  I happen to have, but was to lazy to embark. This recipe uses Scamorza cheese, which is a tad difficult to procure and rather pricey. You can substitute mozzarella. Anyway, the combination of the fennel apple slaw, the pork and cheese is outstanding. Oh, and it gets smothered in Parmesan to serve.

By Leslie Blythe

Mushroom Pâté

This Mushroom Pâté is something my daughter Zoe had recently at Borough Market in London. She raved about it and she doesn't even really like mushrooms. This recipe is the copycat version. I have to say, it's absolutely fabulous. Here is the recipe.

There is a sign that gives suggestions on how to use this pâté..

Delicious smothered on fantastic fresh baked bread with a big mug of tea (who on earth would drink tea with mushroom pâté?! Only in the UK! ) or a glass of wine. You know what I’m drinking!

Melt in the mouth chicken - bake chicken breasts with the mushroom pâté
hidden in the middle and wrapped in pancetta for a lovely quick supper.

Wonderful in a picnic - use it as a dip with fresh crudités and crusty bread.

Try melting it over new potatoes or as a stuffing in a baked potato.

For homemade cannelloni with a twist, mix with some quickly blanched chopped spinach leaves and fill the cannelloni shells with the mixture, finishing with a delicious homemade tomato sauce, béchamel and a generous sprinkle of parmesan.

It mixes beautifully with wild rice.

Let it melt over a sizzling pork chop or a char grilled steak.
Make your own beef Wellington using the pâté to cover the beef and bake in your homemade pastry.

Simply on toasted crusty bread.

By Leslie Blythe

Salmon with Calabrian Chili Sauce & Honey

The Calabrian chili is a versatile Italian pepper with a rich red color, fruity flavor and a nice level of heat for spicy food lovers. They are native to Calabria, Italy, and are one of the most popular peppers in Southern Italy. This Salmon with Calabrian Chili Sauce & Honey is very simple to make and the spicy/sweet sauce really works well with the fatty salmon.

By Leslie Blythe

Mushroom Scampi

Mushroom scampi is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The dish is made with mushrooms, garlic, butter, white wine, and lemon juice, and it is served over pasta. It is a great vegetarian alternative to the classic shrimp scampi.

By Leslie Blythe

Creamy Lemon Garlic Butter Beans

Creamy Lemon Garlic Butter Beans is delicious as side dish or as an appetizer served with sliced toasted baguette for dipping. The combination of the creamy beans, the tangy lemon, and the garlicky butter is simply amazing. The original recipe, which is from Sur La Table, uses vegan butter and vegan cream cheese.

By Leslie Blythe

Coronation Quiche

I finally decided to make the controversial Coronation Quiche. I have to say, it's rather underwhelming. I had to hold back from adding shallots, and more cheese. I think it's a risky thing to make for guests due to the addition of tarragon, which you either love or hate. It's described on the King's website as A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes - perfect for a Coronation Big Lunch! I beg to differ. Give me Queen Elizabeth II's Coronation Chicken!

By Leslie Blythe

Pepperoncini Shrimp

Pepperoncini shrimp is a delicious and easy-to-make dish that is perfect for a quick weeknight meal or a special occasion. The shrimp are cooked in a flavorful sauce made with pepperoncini peppers, garlic, and olive oil. The dish is finished with a sprinkle of fresh parsley for a touch of brightness. Pepperoncini shrimp is perfect served over rice, pasta, or a salad. It is also a great appetizer served with a sliced baguette.

By Leslie Blythe