Summer means eggplants…and lots of them! I know we’re still a little early (official eggplant season starts in July), but I’ve spotted a few of these purple beauties at my weekly farmer’s market and just couldn’t resist making my favorite spread with them — baba ghanoush.
Spring is in full swing and shopping for produce has become fun again. The aisles of my local grocer are lined with brightly colored fruits and vegetables and every trip holds the promise of finding something completely new and unexplored.
Continue reading “Serve Stuffed Shiitake Mushrooms as Appetizers”
I love seasonal quiches, and this one is perfect for Mother’s Day brunch this weekend!
Unfortunately, I don’t get to spend this Mother’s Day with my mom—that’s what living two thousand miles apart gets you! I’ve been having fun imagining what I would serve for brunch if we were closer though, and this quiche is definitely on the list.
Continue reading “Treat Your Mom with Asparagus Quiche for Brunch”
It was getting late, I was starving, and I had some beef in the fridge that didn’t looked a bit too tough to make a great steak. Meat tenderizer in hand, I started pounding out the steaks thinking I’d be having chicken fried steak, for dinner. Sadly a block of sausage I’d been saving in the freezer for just such an occasion had disappeared and I was left without the fixins for country gravy.
Continue reading “Blend Southern Flavors with Chicken Fried Steak”
Cinco de Mayo is this weekend and I have just the recipe for you to make to celebrate!
These mouthwatering shrimp tacos topped with poblano pepper and corn salsa are my very favorite use of the barbecue. Both the shrimp and the poblano corn salsa are grilled—perfect for outdoor Cinco de Mayo entertaining!
Growing up in my home, French toast involved cheap whole-wheat bread thinly coated in egg and cinnamon, which was fried until the egg formed a tough plastic skin around dry, flavorless bread. To say I didn’t like it would be an understatement.
Continue reading “Use Creme Brûlée Techniques on Your French Toast”
In my mind, egg salad is seriously underrated. What could be more satisfying than a still warm, creamy egg salad sandwich stuffed with pickles and fat slices of avocado? It works for breakfast, lunch or dinner and will leave you satisfied all day long.
The other day, I was at the local fishmonger just before they were about to close for the evening. It’s my favorite time to go, because everything goes on sale. On that particular day, there was still some red sea bream sitting in the case and I scored the lot for under five dollars.
Continue reading “Add Color to Your Plate with Sea Bream Escabeche”
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