When my 3 yr old announced “I love chili”, it quickly became a staple on our dinner table; as the options that she “loves” are pretty limited. While, I’d say that homemade chili is actually pretty good for you, I started making turkey chili, which is a bit lighter and healthily than traditional beef or pork. And best of all, because chili is such a rich recipe, with so many different op
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Broccoli soup is not only a great tasting dish, but also one of my favorite ways to get move vegetable into my diet. While I more than happy to have a couple broccoli florrets on the plate, I find them a bit boring. But cooked in this soup, along with a few other ingredients, the broccoli takes on more complexity and flavor.
For this flatbread pizza I’m using Asparagus and some caramelized onions to create a sweet and savory combination. I love making 4 – 5 different flatbread pizzas for party’s – even letting guest assemble and bake off their own. It’s a great way to get friends involved in cooking dinner, and with a bit of wine flowing, it turns into a ton of fun.
Meatballs are for more than just spaghetti or sub sandwiches. These delicious little morels can and should stand on their own. Frequently now, I’ll serve a few meatballs, dusted with parmesan cheese and a bit of olive oil as an appetizer, or even a small main dish, maybe with a side salad. This recipe for Mini-meatballs is perfect for parties, where you’ll looking for “tooth-pick” food.
Tomato soup and grilled cheese sandwiches bring back some great childhood memories. Those days it was tomato soup from a can, rather than this homemade fresh version, which has become the new staple in my house. I use a roasted chile pepper, as well as some fire roasted tomatoes, to add to the complexity of the flavors in this tomato soup, and I’m sure that you are g
Spinach Salad, may not sound like the most exciting recipe in the world. But what if I add in words like bacon, bacon vinaigrette, apple, feta? Becomes a bit more tantalizing doesn't it? This spinach salad is one of my favorites for a starter course, or as a side salad for say a big summer BBQ. It's easy to make, the favors work great together, and it looks beautiful.
When asparagus is in season, I can’t get enough of it. And that includes making this yummy cream of asparagus soup. While I’ll use asparagus as my vegetable for many a dinner, the soup itself is a perfect light dinner, maybe with a simple salad or crusty bread. And it also freezes well, so that I can make large batches and pull it out throughout the year.
This Burrata Crostini is a quick and easy recipe that I frequently turn to when I’m hosing a party. Crostini, is just a fancy word for toasted bread. The great thing is, that there are tons of things that taste great on top of good toasted bread! For this recipe we top the crostini with some Burrata cheese, which is a type of mozzerlla that is more creamy and very mild tasting.
We all think of Pesto as the green pasta sauce, made with basil, pine nuts, parmesan cheese, etc…but over the past several years, I’ve come to think of pesto as a technique as much as a specific recipe. If a pesto is simply a pureed, generally uncooked, pasta sauce…well, then you can make all kinds of pestos. And one of my favorites is walnut pesto.
Coq Au Vin sounds pretty intimidating, until you realized it’s just Chicken In Wine…how hard that can be? I’ll tell ya, it’s not hard at all, but it tastes so yummy and complex, you’ll be completely blown away! Traditionally, coq au vin was made with old, tough chickens (that couldn’t lay eggs anymore) that needed to be braised a long time to make them tender.