Even though the holidays are long over, our consumption of sweet potatoes doesn't have to be - nor should it be! Find out more about the U.S.history of sweet potato consumption and why you should be eating them throughout the year in my post on Curried Sweet Potato Soup … Continue reading →
Curried Roasted Sweet Potato Soup with Tarragon
I love creamy soups. Their creamy texture and vibrant flavors all spell "comfort" to me. This deliciously rich and seductively silky soup showcases the sweet potato. An ancient tuber, sweet potatoes have been radiocarbon-dated in the Cook Islands to 1000 AD and are … Continue reading →
Fettuccine Alfredo + A Case for Tradition: Musso & Frank Grill
Thank you to Bon Appetit for sponsoring this post! The best Fettuccine Alfredo I've had was at Hollywood's oldest restaurant, the Musso and Frank Grill. Not coincidentally there's a reason for this and it goes back nearly 100 years. But first let me take you back … Continue reading →
Roasted Pumpkin Hummus
Thank you to Food Should Taste Good for sponsoring this post! This hummus simply ROCKS! I didn't get to eat as much of it as I would have liked, but I did try enough to know it's delicious. Here's what happened: Yesterday I prepared a healthy lunch for my 3 and … Continue reading →
Spanish Steaks
This is the recipe that had my husband's work staff clamoring at his office door because of the aroma flooding the clinic at lunchtime. It's always rewarding when you can prepare a meal that smells amazing, tastes as good as it smells, and is visually appealing. Because … Continue reading →
Smothered Chicken
Chicken smothered in a deliciously rich and creamy mushroom and bacon gravy. Dig in! … Continue reading →
Southern-style Green Beans with Caramelized Onions and Bacon (+ Smith House, Dahlonega)
Green beans, depending on how they're prepared, can be either just "tolerable" or they can be something that are actually enjoyable to eat. This recipe makes eating green beans a pleasure. You won't find yourself gulping them down just so you can clear your plate and pat … Continue reading →
Ginger Scallion Noodles
Ginger Scallion Noodles. Ready in less than 15 minutes + can be made ahead of time + tastes delicious = Yes, please! … Continue reading →
Harissa (Tunisian Chili Paste)
Harissa is a fiery Tunisian chili paste that is also commonly used in Moroccan cooking. It’s comprised of dried chiles, olive oil, garlic and spices. It’s easy to make and I like to make my own because the flavors are so much fresher and more vibrant than store-bought … Continue reading →
Greek Tzatziki Sauce
Delicious homemade Greek Tzatziki Sauce. Easy to make and thoroughly delicious. Serve with Greek Gyros, as a dip or salad dressing, with felafels, sandwich wraps, baked potatoes, with grilled meat or fish, or added to mashed potatoes. More yummylicious Greek recipes … Continue reading →
Perfect Garlic Dill Baked Salmon
Salmon is one of those things that you can spend just a few minutes of time preparing and it looks and tastes totally gourmet. Here is a simple recipe that you will earmark for frequent use. Serve the salmon with some steamed vegetables and some garlic-mashed potatoes, … Continue reading →
Panch Phoron Roasted Potatoes
I introduced Panch Phoron in my previous post. A delicious five spice Indian seasoning blend, it is delicious in a variety of dishes, including added to curries, rubbed on meats, sprinkled on vegetables before roasting, baked in bread, or used in this dish, Panch Phoron … Continue reading →
Thai Peanut Tofu or Chicken Noodles
What do you do when you have a tub of tofu nearing expiration and a stalk of lemongrass screaming to be used? Well, I'll tell you what I did. I made a super quick, super easy, super tasty lunch - all in 10 minutes. (Not counting the baking time of the tofu). The … Continue reading →
Mexican Meatballs with Roasted Garlic, Chipotle & Tomatillo Sauce
Mexican Meatballs. Spur of the moment creation. I had some thawed ground beef in the fridge and some tomatillos that needed to be used and from that combination the idea was inspired. I grabbed some white onions (the most common onion used in Mexican cooking), a can of … Continue reading →
Pasta Milano Soup
Any Romano's Macaroni Grill restaurant fans out there? One of my favorites on their menu is the Pasta Milano. Bow-tie pasta topped with a creamy sauce of grilled chicken, roasted garlic, mushrooms, and sun-dried tomatoes. As I was thinking about what to cook today (food … Continue reading →
Baba Ganoush
With an eggplant left over from last week's Moussaka, what was I going to make? Why, baba ganoush, of course! Baba Ganoush (pronounced baw-baw ga-noosh). Isn't that fun to say? Say it again. "Baba Ganoush!" This creamy, smoky dip is popular throughout the Middle … Continue reading →
Lemon-Garlic Shrimp Scampi
I need to introduce you to my husband right from the get-go since he is a key player in my culinary adventures. Todd. That’s his name, Todd. There will be more biography in the future, but I’ll start with the most pertinent. Todd’s loves pretty much anything in the food … Continue reading →
