Cooking Method: Simmering

Béarnaise Sauce

Béarnaise is one of the best sauces to serve with beef and, made the traditional way, also one of the hardest to make. Béarnaise Sauce is a variation of the classic Hollandaise Sauce, which is one of the five French “mother sauces” that every chef worth his salt works so hard to perfect. Unlike Hollandaise, which is a holy trinity of butter, lemon, and eggs, Béarnaise Sauce is based on vinegar and wine infused shallots and is basically a Beurre Blanc fortified with egg yolks and flavored with Tarragon.

This version is a fast and foolproof way to get the taste of classic French cuisine with little effort—the calories, unfortunately, stay the same….

By Leslie Blythe

Balsamic Brussels Sprouts in a Slow Cooker

Slow Cookers offer a healthier, low-fat method of cooking and require the minimum amount of effort. I am all for minimum effort! Because I did not have room on my stove top or in the oven I decided to try these Balsamic Brussels Sprouts in a Slow Cooker. This simple appliance works really well.

By Leslie Blythe

Hasselback Butternut Squash with Balsamic Maple Rosemary Glaze

Hasselback is usually associated with potatoes, but you can do it to many vegetables. It's nothing more than whole vegetables cut in such a way as to resemble a fan or accordion when roasted. The outside becomes crisp and brown while the inside is soft and creamy. Hasselback Butternut Squash with Balsamic Maple Rosemary Glaze works really well using this method. It makes a beautiful side dish.

By Leslie Blythe

Creamy Pasta Bake with Cherry Tomatoes and Basil

This Creamy Pasta Bake with Cherry Tomatoes and Basil is absolutely delicious. It's like a creamy caprese pasta and is ready to enjoy in just 30 minutes!

By Leslie Blythe

Apple Cider Caramel Sauce

By Leslie Blythe

Potato, Broccoli, and Cheddar Soup

This Potato, Broccoli, and Cheddar Soup is a wonderful meal to warm you up. It's velvety and smooth and is perfect with this crusty cheesy bread.

By Leslie Blythe

Ham, Peas and Cheddar Scalloped Potatoes

This Ham, Peas and Cheddar Scalloped Potatoes is the ultimate comfort food! I remember growing up we used to eat a lot of scalloped potatoes. This is a great way to use up leftover ham.

By Leslie Blythe

Angie’s Chilaquiles

My friend Angie made these Chilaquiles last week and it's all I could think about. It's a fantastic recipe that she made up. You can also use the sauce for huevos rancheros. Chilaquiles is a traditional Mexican dish. Typically, corn tortillas are cut in quarters lightly fried and topped with green or red salsa. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

By Leslie Blythe

Penuche Fudge

Penuche is a deliciously sweet fudge made from brown sugar, butter, milk, and vanilla. Penuche is made by the caramelization of brown sugar. Its flavor is similar to caramel.  You need to have a candy thermometer to make this successfully.

By Leslie Blythe

Pumpkin with White Beans and Bacon

This Pumpkin with White Beans and Bacon makes a wonderful autumnal side dish. I actually made this with butternut squash.

By Leslie Blythe