Cooking Method: Sautéing
Lobster Tails with Citrus Shallot Butter Sauce
My daughter, Grace, who survives almost only on plain pasta, asked me to make lobster. Of course, I immediately went out and found these lobster tails, on sale as well. The most amazing part is the Citrus Shallot Butter Sauce. My husband was drinking it at one point! You wouldn't want to eat this every day, but it's perfect for special occasion.
By - Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Sake Steamed Mussels with Ginger, Miso and Spinach
I love making mussels different ways - this one is one of my new favorites!
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Eggplant Pizzas
My husband and I had this at a local French restaurant. What a fantastic appetizer! I could have eaten several plates of it. I took this dreadful picture at the restaurant. The chef came out of the kitchen and was watching me. I told him I was in love with his wonderful eggplant pizza. This recipe is loosely based Julie Child’s version.
- Prep: 30 mins
- Cook: 30 mins
- Yields: 3 - 4 Servings or 6 - 8 appetizer portions
Pasta with Mushrooms & Turkey Sausage
This Pasta with Mushrooms & Turkey Sausage is a great weeknight pasta dish to feed your family. Of course, this would exclude my daughter who only eats pasta with butter and Parmesan. It's her loss!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Artichoke & Spinach Baked Pasta
Artichoke & Spinach Baked Pasta a great make ahead casserole! As most of you know, any recipe that is lemony and artichokey ends up on my blog!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Baked Pasta with Sweet Italian Sausage & Kale
Kale is a nutritional superfood. It should have it's own cape! It has antioxidant, anti-inflammatory, and anti-cancer nutrients to name a few. On the downside, it has a large concentration of Vitamin K, which can be a problem for people taking blood thinners because it promotes clotting; the green also contains oxalates, which in lab tests have been associated with kidney stones and some gallstones. Eat raw kale is not a good idea, it will result in digestive issues. This is a great way to introduce some kale into your family's diet. Everyone loved it.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 8 Servings
Carrot Rice Pilaf
This Carrot Rice Pilaf is a very simple, yet delicious side dish. The carrots and celery leaves make it look so colorful.
- Prep: 5 mins
- Cook: 45 mins
- Yields: 6 Servings
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego a taste of Italy! Pasta di Gragnano is imported from Gragnano, Italy, which is a small town south of Naples that's reputed to be the birthplace of dried pasta. This is where Pasta di Gragnano produces this unique line of bronze-died pasta made with local wheat. The name itself implies a location and style of production, much the same way that a DOC wine appellation does. To be called pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms and dried at low temperatures in the mountain air. The result is a high quality product with plenty of surface area to absorb the flavor and liquid of the sauce with which it is served.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Pork Chile Verde
The tomatillo is a plant of the nightshade family, related to the Cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country's cuisine. The fruit is surrounded by an inedible, paper-like husk.
- Prep: 30 mins
- Cook: 3 hrs
- Yields: 4 - 6 Servings
Cheesy Bacon & Eggs Cups
Wakey, wakey eggs and bakey! These Cheesy Bacon & Eggs Cups have all the elements of a perfect breakfast!
- Prep: 5 mins
- Cook: 20 mins
- Yields: 1 Serving
