They tell you they don’t want dessert. Everyone is just too full. Wait til you see what happens when you bring out a tray of these guys. Most will change their mind. Especially if you add some fresh whipped cream to the mix. Or a scoop of vanilla ice cream.
You’ve seen brick chicken on the menu. You may even wonder what that is. Wonder no more. No fancy gadgets needed …just a brick and a cast iron skillet.
Nothing fancy. Just healthy and delicious. And packed with fruit.
Colorful & delicious. Try this with your favorite chips.
Let’s take advantage of those greens that are in season. Jersey asparagus. Sugar snap peas. Oh, and don’t forget the zucchini. So yum!
Chicken cutlet meets roasted tomato. Brie tags along and it’s a marriage made in heaven.
This is my attempt to guide you through the process of making the ever popular chicken cutlet. What I present to you is the basic method that I learned from my mom.
A modern take on an old favorite. This one’s a showstopper.
A generous amount of pastry dough. Enough to line your springform pan …then fill it to create any number of sweet and savory quiches.
Don’t you just love one-dish meals? This is one of my favorites. Well, I suppose that’s not quite true …the whole one-dish thing. Actually, the pasta is cooked in a separate pot before joining the rest of the mix.
It’s that time of year to enjoy all of the outdoor activities. Hiking, biking, gardening, swimming. Oh, and don’t forget about gathering around the picnic table for a burger or some grilled chicken. And there must be potato salad.
Crunchy, sweet & light. The perfect addition to your barbecue spread.