Cooking Method: Simmering
Chili con Carne
I have many recipes for Chili con Carne, but this is the one I use the most. You can also put it in a crockpot. I always serve it with cheese, sour cream, chopped green onions and corn bread.
By - Prep: 15 mins
- Cook: 35 mins
- Yields: 8 Servings
Pickled Grapes with Rosemary & Chiles
These Pickled Grapes with Rosemary & Chiles are great to serve with drinks or you can put them in a salad. The are spicy, tart and sweet and very addictive!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 10 Servings
Eric’s Jambalaya
Try my husband Eric’s Jambalaya recipe. Jambalaya can be made many ways, but all recipes must have the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Shrimp is sometimes used. This is my husband Eric's version.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 6 Servings
Artichokes with Lemon Butter
Artichokes with Lemon Butter are so good. My family happens to be addicted to artichokes. I had never heard of or seen an artichoke until I was in my twenties, living in Paris. (I grew up in Indiana on canned vegetables). Anyway, I learned how to make artichokes from my friend Jody, who lived in the same foyer.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Mustard-Caper Sauce for Broccoli
This Mustard-Caper Sauce for Broccoli recipe comes from Nigella Express. The Dijon mustard' lemon juice and capers are perfect for broccoli.
- Prep: 5 mins
- Cook: 10 mins
- Yields: Makes enough to dress ½ to 1 lb broccoli
Lemon Curd
This is the Lemon Curd I served at the tea I catered. It's so easy to make and it got rave reviews. Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. It can be used for bread, scones, toast, waffles, crumpets, pancakes, or muffins.Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor.
- Prep: 15 mins
- Cook: 10 mins
- Yields: Makes 3 cups
Fresh Pumpkin and Sage Pasta
Fresh Pumpkin and Sage Pasta is healthy and easy to make. One of my favorite autumn meals is pumpkin ravioli with sage. We had this right after we got married over 30 years ago. I have made raviolis, but I was lazy this weekend and tried this version, which uses grated pumpkin. This is a fairly healthy dish, but after making it, I thought it could use some creaminess. Here is what I would do next time:
Take out one cup of the sautéed pumpkin and purée it with about 1/2 cream or half and half, then stir it into the pumpkin mixture.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Make-Ahead Turkey Gravy
Pass the gravy, please! Make-Ahead Turkey Gravy is rich, smooth and will make your dinner a breeze!
There is nothing worse than dealing with making gravy right before a meal – ditto mashed potatoes. Here is a gravy recipe that you can make way before.
- Prep: 15 mins
- Cook: 3 hrs
Turkey Meatballs with a Chipotle Barbecue Cranberry Sauce
Recently, I have catered event after event. I have been developing some new hors d'oeuvres to add to my repertoire. These Turkey Meatballs with a Chipotle Barbecue Cranberry Sauce are a new meatball recipe that got some rave reviews.
- Prep: 20 mins
- Cook: 30 mins
- Yields: Makes 16-20
Tomato Soup Shooter with Cheese Toasts
These Tomato Soup Shooter with Cheese Toasts are complemented by tomato soup.
- Prep: 15 mins
- Cook: 20 mins
