Fresh ginger, the zest of half an orange, and honey make this the best Orange Ginger Vinaigrette ever. Yes, I said it, the best ever! The flavors come to gather beautifully, adding just a little bite from the fresh ginger which pairs well with the sweetness of the honey.
So what’s a Scavenger Kitchen Cocktail, you may ask?
The flavors of smoked Kiolbassa sausage, roasted tomatoes, and peppery arugula all come together with pasta in a light creamy sauce. More flavor is added with Italian blended cheese. It’s delicious and filling and very simple to make.
This pulled pork with country style spare ribs is messy, juicy and downright flavor filled. In fact, a fork is most likely needed to eat it. Wear a bib or have lots of paper napkins on hand.
Potatoes au gratin is a wonderfully classic side dish for every day or even holidays. I like topping it with lots of bacon, a salad and a glass of wine to make this a light but filling lunch.
Yes, you can reserve this delicious Brandy Raspberry Raspberry Sorbet Cocktail for a Sunday brunch. But I’m of the mind any occasion, ordinary or special and any day of the week is the right time for wonderful cocktail.
A crab and shrimp boil is simple and easy to make. The key is fresh ingredients and a good seafood seasoning. In winter months, I do use frozen corn-on-the-cob. Unashamedly, I confess I’m a bit squeamish when it comes to handling live crabs!! So I cheat and purchase the crabs pre-cooked and just steam them near the end of the cooking. This does mean that crabs escape the seasoning; still, the meat is deliciously sweet. I add seasoning when dipping the meat in the seasoned melted butter.
Eat more lamb! That thought drifted into my mind as I approached the butcher’s department of the grocery store. I satisfied that idea with a rump roast of lamb. It’s the top back part of the lamb and is full of flavor. It’s also quite easy to roast. The simplest method is to pan fry or rather seer its exterior and finish it in the oven. And like any roast, one doesn’t want to overcook it!
Often after having experienced a very social Thanksgiving dinner (or not), I look forward to a quiet Christmas dinner. The menus for my Christmas dinner sometimes included ham baked with cloves and pineapples and a range of complimentary sides. Sometimes, . . .
Assembling an appetizer tray is almost as much fun as sampling its delicious treats. Many appetizer trays are designed to host a large group of people.
This ginger sugar walnut is delicously sweet with just a touch of ginger spice to excite the palate. Serve as an appetizer, on a cheeseboard or as a snack.
First, I must say that this is not my recipe. I found it on Absolut.com. I can say that I made this kiwi cocktail and thought it so delicious that I wanted to share it with you
The second best dish to a delicious pork loin roast is a leftover pork loin roast recycled in a thick broccoli soup! Key to this splendid meal is a juicy-cooked pork loin roast to begin with, then fresh vegetables sauteed left to swim in canned broccoli soup with two cups of water. Serve hot with a fresh baked harvest bread.
Dress up a pork loin roast with a crust of pistachios, adding more texture and flavor. Slow cook the roast to release and enjoy its juicy mild flavors. If you’re feeding a small or large group of people on a limited budget, the pork lion roast is a perfect choice.
A confession: this very spicy chunky apple chutney is so yummy, I found it difficult to stop tasting it before I could store it into the glass storage container. This apple chutney was created to serve with pork, such as a pork loin roast and pork chops. Flavors include a wonderful mix of spices normally found in an apple spice, fresh gala apples and dried raisins, and ginger. The spicy heat comes from a red hot pepper.
By now, if you’ve been following me, you know I LOVE roasted anything! Roasting is just easy to do. But most importantly, the roasting intensifies the flavor of the food with every bite an absolute palate pleasure.
For the longest time, I have made various lemon sauce based upon what I was cooking. This of course gave me different flavors, as well as different consistencies in the thicknesses. And the approach was not always satisfying, until I decided to make a lemon sauce base to which I would add spices and herbs based upon what I was cooking. I also wanted a lemon sauce base that I coud use as is.
Frankly, making your own pumpin spice is so easy. You more than likely already have the ingredients on your kitchen cabinet shelf. Another reason to make your own pumpkin spice is that you can control the flavors, increase or decrease the spice(s) you most prefer.
These jumbo pumpkin cream cheese muffins are 4 inches across the top!! They’re very moist with a perfect sweetness, pumpkin flavor completed with soft texture of the cream cheese filling. Serve as quick breakfast with fruits and coffee or as a snack.