Popovers are designed with the same recipe used to make Yorkshire Pudding. The mixture and process to make these popovers is simple and amazingly delicious. You may use special popover tins, custard molds or cupcake plates. While watching television recently one of the characters mentioned going for a popover with Read more…
In my eternal quest for alternatives to frying food, since I tend to like my arteries, I discovered this wonderful recipe. It’s godly. the filling has cream cheese, cheddar cheese and other stuff. It’s coated in beaten egg then dipped in corn flakes. Big yum! The first time I made Read more…
I favor a crunch in some of my food, The flavors are enhanced by this crunchy crust which this reduces any need for salt. Add extra virgin olive oil to coat your favorite pan and heat. Toss in the chicken breast, cut into bite size morsels, and cook turning side Read more…
I do sometimes buy pre-fabricated food. These pork tenderloins are from Costco and very tasty. It was a first for me to buy pre-seasoned food, except maybe a frozen pizza. Truly a good choice. The fresh spinach was sauteed in a bit of butter, sprinkled with garlic powder. topped with Read more…
This recipe was a gift from my friend Wendy. As a cook, I am bread impaired. Yeast and I have a frightful relationship but I try. Here is one success, sans a bite off the corner. The ingredients go into a large zip lock bag. Follow instructions. Braid, bake, eat. Read more…
My friend Lucy and I talk about food a lot. We learn from each other. One day she was telling how very much she enjoyed her rice egg scramble. It didn’t sound great but since she never leads me in the wrong direction I gave it a try. Have some Read more…
Braised fresh broccoli in extra virgin olive oil. Nuked potatoes. Boiled sweetbread and a mega piece of avocado! I did add some fresh garlic while cooking. Light, healthy and delicious.
Fresh spinach sauteed in a bit of butter and a sprinkle of garlic powder. Set aside. In the same pan add more butter, since the pan is hot, add the fish fillets. Prior sprinkle the fillets with rosemary, black pepper, parsley, tarragon. Back to the cooking. This moves fast. Turn Read more…
Quick and delicious and healthy. Chicken breast cut in bite sizes for fast cooking and total coating of flavors. Small amount of extra virgin olive oil in pan heated. In a separate bowl with chicken toss a small amount of breadcrumbs. Toss into hot pan and allow to sit, so Read more…
Creme Fraiche is normally used with desserts as a side to fruits and cakes. Last year while looking for new recipes I found a new use for Crème Fraiche sauce over pasta “with as much parmesan as you can take.” The picture shows shell pasta mixed with Crème Fraiche loaded Read more…
Very sweet and absolutely delicious, pecan pies has been a New Orleans favorite from the earliest days of pecan growing in Louisiana. The combination of sugar and thick corn syrup gives the filling its soft, candylike texture. Ingredients; 1/2 cup sugar 1 stick salt butter 3 large eggs 2 1/2 Read more…
Pasta al dente, Sweet Italian sausages. Chopped fresh tomatoes. Spices: oregano, basil, garlic, parsley. Topped with loads of Parma. Yum!
Several layers here to please the palette, the eyes and taste buds. First layer, from bottom up, warm re-fried beans, thick slice of avocado cut across in a circle, one egg fried in extra virgin oil, sliced organic tomato topped with fresh basil bouquet. Five minutes to prepare. Enjoy
Easy to make and surprisingly delicious. Email me for the recipe. I found this recipe in “Joy of Cooking” decades ago. Its magic ingredient is white pepper. Be surprised and enjoy it!
Here it goes, One ripe avocado, lime or lemon, salt, pepper, tomato, onion, hot sauce. Mix, mush and gobble up. Enjoy!
Recipe upon request. Just drop me a note and I’ll be happy to write it out for you.
Many believe the croissant is a quintessential French pastry, but it traces back to the Ottoman siege of Vienna. Indeed, Austria is the actual birthplace of France’s most famous breakfast pastry. The kipferl, the ancestor of the croissant, stretches back to the 13th century in Austria. Maybe a bit of Read more…
Spanish Churros are light years more delicious than donuts plus they are easy and fast to make. Recipe time: 1 cup water / 1/2 cup butter/ 1 cup flour / 1 tbsp. sugar / 1/4 teasp. salt. two eggs. More sugar for coating. Cinnamon. Instructions: add first five ingredients in Read more…
This recipe came from my friend Wendy. A marinade of soy sauce, lots and lots of oregano and fresh lime. She freezes it, which enhances the flavor to yum level but I’m too hungry to wait. Skewers to bake or dry pan fry like I make it, It’s divine and Read more…
