No short cuts here which makes this recipe for a parmesan breaded chicken cordon bleu a weekend project. The beauty is that it can be made a day or two ahead before just popping it into the oven to bake. So choose to try it. Just add a bottle of wine, your favorite music and invite your signifcant other or a friend to join you.
The chicken is thinly flatten, layered with ham and cheese, rolled in breading and then baked. Chicken is tender and you can really taste the cheeses. I've added a white wine sauce that also carries a creamy, cheesy flavor. Read More
Chocolate molten lava cakes are simply divine and quite easy to make. This one, made with Grand Marnier liqueur, is particularly delicious. Served with ice cream, raspberries, and a cup of java, it is the perfect ending to a wonderful meal. Read More
Once upon a time, I bought a box cake mix. My cousin bought the same type of box cake mix. We made our cakes. Her cake was moist and delicious. Mine was dry and worthy of being a door stopper. I was tramatized and it was decades before I even tried to bake a cake.
What was different? She used the recipe as a starting point, I followed the recipe exactly (or so I had thought). But there are other factors why following a recipe exactly as written may not give you the results you had expected. Read More
Made for hearty appetites, this deep dish chicken pot pie has a double crust. It's loaded with chicken and vegetables: broccoli, celery, onions, and carrots. A simple chicken broth is enhanced with roasted garlic (recipe: How To Roast Garlic Bulbs) and just salt and pepper. One of the best part is that this deep dish chicken pot pie is also healthy! Read More
It's still clam season. And I finally got around to making one of my favorite clam dishes: My Manhattan Clam Chowder. It departs from the traditional one in that I include baby spinach cut julienne style. Still, it packs all the other wonderful flavors of a Manhattan clam chowder and it is loaded with fresh littleneck clams. Read More
When looking for a quick dessert, I like turning to this Easy Ginger Pear Tart. There are so many variations on it that I most often just purchase fresh bosc pears, a ready made pie crust and the rest is right out of the pantry and fridg. Read More
Serve up a warm and crunchy salad with five favorite vegetables: romaine lettuce, yellow bell pepper, yellow onions, yellow squash and broccoli. Top it with a garlicy yogurt dressing and lemon zest. And you have served up a plate of deliciousness. It is great as a meal all by itself or as a side dish to a hearty meal. Read More
Dining alone for Thanksgiving this year? So am I. And I shall enjoy my Thanksgiving Dinner to the max with my girl, Susie, a Portuguese water dog.
My Thanksgiving dinner menu depends on how I feel and is often based on one of three basic menus that I follow or alter. Here are the three menus to inspire you. Follow a menu or make a substitution with your own favorites. Most important is to just have fun!! Read More
Oysters are a bit expensive where I live. That makes broiled parmesan oysters a special treat at my table. Whether these broiled parmesan cheese oysters are being served as appetizer or entree, the only downside is that there is never enough. Read More
Comfort food: Consoles. Gives a feeling of well-being. Provokes nostalgic memories of happy times. Whether it's sugar or carbohydrates, with the arrival of cool weather, comfort food can warm the body. Read More
Less than 10 minutes to make, this French style string bean side dish delivers great flavors. Cumin seeds bring a bit of pungency. But its sweetness marries very nicely with the pimiento peppers and the star, the French style string beans. Read More
Many years ago, in place of turkey I started alternating winter holiday dinners with rock Cornish hens. The Cornish hens tasted, well, okay--just okay but sometimes even dry. One year, I started basting the hens in the run-off juices of the butter and the hen. To my amazement, they were best rock Cornish hens I had ever cooked. Read More
Beautiful cheese boards with their abundance of food items, color and textures are visual feasts. You just wants to dive in and taste as many flavors as possible. Such cheese boards are very large and relegated only to be enjoyed by a large group of people for special occasions.
I make cheese and meat boards for guests or when I need something to take to a party. But I also make them when I don't feel like cooking and just want to relax and munch. Sometimes I make a cheese board when I want to make myself feel special. The making of a small cheese and meat board is easier than you may think. Read More
Celebrate Halloween with this Witch's Brew Vodka Martini. Read More
It will blow your witch socks off!!
But you can keep them on by heavily munching on a
cheese and fruit tray idea.
Butternut squash is the sweeter of all of the winter squashes. It is wonderfully versatile vegetable in that it can be baked, braised, mashed, roast, steam and even as a tempura-fry. And it is really is easy to cook. Yes, it is a vegetable but its sweetness also lends it to being served as a dessert.
Side dish or dessert? Call it what you may, this spiced butternut squash delivers flavors for both with its brown sugar, nutmeg, cinnamon and ginger. A shot of bourbon bumps up the flavor without the mood altering effect. Then top the spiced butternut squash with crème fraîche for a cool, mildly sour taste. Read More
First, making stuffed pasta shells for one does follow a full recipe for more than one. The magic, trick or just being smart and economical is to freeze some of it in multiple containers.
I made a prosciutto, spinach and cheese stuffed jumbo pasta shell. A larger dish is made to share with a friend or simply have leftovers. Then two smaller containers are filled with the pre-baked stuffed pasta shells and placed in the freezer. Read More