As a gesture for a great friend, I attempted to make Key Lime Pie years ago. Never having experienced the dessert, I believed that it should be more lime colored. This believe caused me to spike my pie with green food coloring. That night we all had a good laugh about the fluorescent color.
Since then, Key Lime Pie has become one of my favorite desserts. It is tart, moist, and has the perfect crumbly crust. Not to mention I add lots of zest to add even more zing!
Just mention chicken pot pies and your friends and family appear. I try to keep a stash in the freezer for days when we’re on the run. The filo dough top is crisp, delicious and beautiful. [click to continue…]
The smell of roasting chicken draws you into the kitchen. My husband Rick and I are gravy people. Roasted Chicken and root vegetables, gravy and a salad, that is our perfect Sunday night dinner. And the leftovers, that’s almost the best part. This time I have a plan, the leftovers are going to become chicken pot pie. [click to continue…]
I could easily eat a quart of berries in one sitting. I love all kinds of berries and it seems you can always get fresh berries from somewhere. In the fall we make a cranberry apple crisp and this is a spinoff on that recipe except maybe even better. If you’re entertaining you can put this together fairly quickly and it can be cooking while you are getting everything else together. For an extra treat add a scoop of vanilla ice cream!
These baked beans are so good we ended up snaking on them all night. There is definitely heat and the whiskey cooks off but imparts just that extra flavor. I never realized how much I loved them until I started making them from scratch.
It’s 2014, and I want to at least start out with a semblance of healthy. Does replacing sugar with honey qualify? It’s rainy and windy, and I need something fun and semi-sweet. These muffins are the perfect bite size treat. [click to continue…]
Today I am venturing to one of my favorite spots in San Francisco, Dolores Park. Dolores Park is beautiful and amazingly fun on weekend afternoons. Dozens of people and their pets come out and enjoy yard games, picnics, and cocktails while enjoying the art of people watching. Looking for something fun and different to include in my picnic lunch, I decided to make this roasted potato and arugula salad. It is the perfect accompaniment to any meal, twisting the old potato salad into something funky and original that will have you begging for more!
I am obsessed with avocados! They are one of my favorite foods in the world. Yesterday, I wanted to make a snack to enjoy while I watched my beloved Nittany Lions. I make guacamole all the time, so I decided to spice it up a little. Roasting the tomatillo and jalapeño gives this guacamole a smoky flavor! Enjoy 🙂
After slow roasting grape tomatoes, my kitchen smelled wonderful. A little orzo, some fresh herbs, the fragrant juicy tomatoes – it became the perfect side dish. [click to continue…]
Slow roasted oven dried tomatoes are so fragrant and flavorful. If your tomatoes are just starting to go soft you can roast them and they have a whole new life. You’ll love this recipe because you can put the tomatoes in a small container, pour some olive oil on top and keep them in your refrigerator. I’ve followed this with a post using the slow roasted oven dried tomatoes in an orzo salad.
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