Tropical Grilled Pork Tenderloin with Pineapple Salsa

1 Frontera brand Golden Pineapple

1 Package Pork Tenderloin (about 2lbs)

4TB Soy Sauce

1TB Honey

6 Cloves of Garlic, Minced

1tsp Red Pepper Flakes

1/2c Red Onion, Chopped

2TB Fresh Lime Juice (about 4 limes)

1 Jalapeno, Minced

1/4c Cilantro, Chopped

1TB Light Brown Sugar

Salt to taste



Peel and core your pineapple. Divide it in half. Put one half thru a juicer (or blender and strain). It should come out to about 1c of juice. Place juice in a non metal bowl. Cut up the other half of the pineapple into a small dice. Place that into another non metal bowl.
Into your pineapple juice, add the soy sauce, minced garlic, honey and red pepper flakes. Mix well. Pour into a large gallon sized zip-top bag. Add in your rinsed pork tenderloin, and remove excess air. Marinate in the refrigerator for 8-24 hours , turning occasionally.
Into your bowl of diced pineapple, add your lime juice, jalapeno, red onion, cilantro, & brown sugar. Mix well, season to taste with salt if desired. Cover and refrigerate.
One hour before you want to eat, remove the pork and salsa from the refrigerator. Let the pork sit at room temp for 30 minutes. Start your grill, lightly grease the grates and heat over high heat. Place the pork tenderloin on the grill(reserving the marinade). Grill over direct heat for 3 minutes each side (total of 12 minutes).
Place pork over indirect heat(for instance I have 4 burners, so I turn off the middle two and put the pork over those, while the outside two stay on.) and cook until the internal temperature is 140-145°. Remove the pork and put on a plate, covering with foil to rest.
While your pork is resting, pour your reserved marinade into a small saucepan. Bring to a boil over Med-High heat, boil for at least 5 minutes, or until it has reduced in half stirring occasionally.
To serve, slice the pork into 1/2" medallions and top with your sauce and pineapple salsa.

Stuffed Grilled Pork Tenderloin with Grilled Peach Whiskey Beurre Blanc Sauce

I saw this recipe on Bobby Flay's Grill It show. When I watched it, I knew I had to make everything on that show!! So last night I decided to make this one. OH WOW!!! It was amazing! You might want to do this on the weekend and allow yourself about 3 hours to make it. I promise you, it is worth every minute. I'm going to post the link for y'all. Also on the Beurre Blanc sauce, don't be afraid that there is a habanero in it, the sauce doesn't come out hot. It just imparts a wonderful fruity flavor. I hope y'all enjoy it!!

Stuffed Grilled Pork Tenderloin with Grilled Peach Whiskey Beurre Blanc:

Here

Thai Red Coconut Chicken Curry

I felt like switching things up a bit, and decided to do some simple Thai food. Yum!! This is a great flavorful, simple meal to make. It's not spicy at all. I topped mine with Sriracha Hot Sauce as well. I hope Y'all will give this a try to add some variety into your menu planning.


Thai Red Coconut Chicken Curry:


1TB vegetable or canola oil
1lb boneless skinless chicken breast, sliced thinly
5 large shallots, thinly sliced
1 14oz. can coconut milk, unsweetened
2tsp fish sauce
2tsp Thai red curry paste (or to taste)
1 red bell pepper, thinly sliced
1/4c fresh basil, chopped
2TB fresh lime juice (or more to taste)
salt & pepper to taste

Heat the oil in a large sauce pan over medium heat. Add in your Shallots and curry paste, saute until the shallots begin to soften, about 2 minutes or so. Add in the coconut milk, and fish sauce. Bring to a boil, and add in your chicken and pepper. Cook until chicken is cooked through, stirring frequently. Add in your basil and lime juice and season to taste with salt and pepper. Serve over rice or rice noodles.

Baked Potato Soup

I tell ya what, I have been protesting cooking lately. LOL!! I've been outside grilling for the most part, so I figured I'd switch it back up and cook something inside. Haha!! So last night in honor of the first preseason Cowboys game (WAY TO GO BOYS!) I decided I would make Baked Potato Soup. I made it because it reminds me of fall, and football weather, and it's just so good!!! This is the best Baked Potato Soup EVER!! It beats any restaurant hands down! I start out kind of measuring ingredients and then adding more of whichever seasoning I feel it needs more of. So I will give you my basic measurements, feel free to change it up as you like. Like any soup or stew, this is even better the next day. Enjoy!!

Baked Potato Soup:
6-8 Servings

1 package bacon, fried crisp and crumbled, reserving drippings
1 large onion or two smaller ones, diced
6c hot chicken stock
4 large potatoes (at least 4c worth; I like more), baked, peeled and diced (as small or large as you like)
2/3c flour (depending on how much grease the bacon puts off you may need a little more)
2c heavy cream
1/2c finely chopped flat leaf parsley ( I usually grab a small bunch and chop it all)
1 1/2tsp garlic powder
1 1/2tsp dried basil
1 1/2tsp salt
1 1/2tsp coarse ground pepper
1tsp Tabasco (I use more)
2c shredded cheddar cheese
1 bunch green onions, thinly sliced

In a large stockpot, fry your bacon until crisp, crumble and set aside. In the bacon grease (yes all of it,lol) Cook your diced onions over medium heat until transparent, at least 3 minutes. Add in your flour, stirring to prevent lumps. Cook the flour and onion mixture stirring frequently for about 3-5 minutes, until golden brown. With a whisk in one hand and your pot of hot chicken stock in the other, carefully, slowly and evenly pour in the hot stock, whisking constantly to prevent lumps. Keep whisking until the mixture has thickened. Reduce the heat to simmer and add in your heavy cream, all seasonings, parsley, Tabasco, potatoes and bacon. Simmer for 10 minutes stirring occasionally, do not allow it to boil. Add in 1c of your cheese and most of your green onions, stir until cheese is melted through. Serve with the extra cheese and green onion on top.

Poblano Ablóndigas with Pasilla Chile Soup

MMMMMM!!! Poblano and beef meatballs in a yummy zucchini and rice soup... Yeah!!! This was a super delish recipe from Bon Appétit. On a scale of 1-10 in this house it got a 10 all around. I am going to post the link to the recipe.. I made some adjustments.. (shocking, I know!! lol) First of all, I used 3 large poblanos for the meat balls and an extra clove of garlic. Then for the soup, I used 4 cloves of garlic, and ground my own pasilla peppers to make the powder (since the store had neither ancho or pasilla chile powder. I also only used 8c of beef broth vs 9c. I added alot of extra shredded zucchini to the soup. This is a great soup, light enough for the summer! Yum!!

Poblano Abóndigas with Pasilla Chile Soup:
Here

Tequila Lime Grilled Chicken White Chili

Tequila, Lime, and Chili.. Need I say more? LOL!! Yum!! Super yummy dish that you can make year round. I served this with some beer cheese cornbread, but you could serve it with crushed tortilla chips, or corn tortillas. Whatever floats your boat. Warning: You may want to do a little more than the 2lbs of chicken to grill, because when you are cutting it up, it kinda finds it's way to your mouth and then just disappears.. Hahaha!! Seriously, chicken is excellent on its own. Super tender, juicy and flavor packed!! This makes a giant pot of chili. So if you aren't into leftovers (which for chili's and soups, they are actually better the next day) you may want to do 1/2 the recipe. I hope y'all enjoy it!

Tequila Lime Grilled Chicken White Chili:

3 limes (including zest) juiced
1/2c Tequila
2TB Cajun seasoning.. I'm a Tony Chachere's kinda gal personally
4TB butter
1/4c flour
2c half & half
6c chicken stock
3 cans great northern beans or navy beans (drained)
2lbs boneless skinless chicken breasts
6 cloves garlic, minced
1 large onion, chopped
1tsp Tabasco or more to taste
2 4oz cans chopped green chiles
1TB cumin
2tsp cayenne
1/4tsp ground cloves
1 bunch cilantro, coarsely chopped
3c shredded Monterrey jack cheese
Salt and pepper to taste

Combine lime zest, lime juice, Tequila and Cajun seasoning. Pour over chicken and marinate for a minimum of 3 hours, the longer the better. I did mine for 6 hours. Grill, and chop into 1" pieces.

Melt butter in a large stock pot. Whisk in the flour to make a roux. Whisk until smooth and thick, for a minute or so. Add in stock, half & half and onion while whisking to prevent lumps. Bring to a boil, and reduce to simmer stirring often and cook until it thickens somewhat, at least 5 minutes.

Add in your garlic, chilies, chicken, clove, Tabasco, cumin, and cayenne pepper. Simmer over low heat for at least 30 minutes, stirring often.

Add in the drained beans, 1 1/2c of the cheese and most of the cilantro. Heat stirring often, until cheese is melted. Season to taste with salt and pepper. Serve, with the remaining cheese and cilantro.

Avocado Beef & Habanero Cheese Stuffed Poblanos with Smoked Gouda Chipotle Grits

As you know by now, I love spicy food!!! I wanted some spice last night! Hehe! It was darn tasty too! You can play with the recipe for the stuffed peppers, all you want. You can change up the cheese, the meat, even use your favorite package taco seasoning, or none at all. The sky is the limit. Have fun with it!!

Avocado, Beef, Habanero Cheese Stuffed Poblanos:

1lb ground beef
4-6 poblanos (charred, skin removed, slit down the middle and seeds removed)
1 small onion, diced
salt to taste
pepper to taste
2tsp chili powder
1tsp Mexican oregano (regular would work fine as well)
1tsp garlic powder
1tsp cumin
1tsp coriander
1/2 a beer or so... ;)
1 large avocado, sliced
4oz of your favorite cheese (mine is habanero cheddar)

Preheat oven to 350°
Brown ground beef in a skillet, add in the onion and cook until onion is tender. Add in your seasonings and saute for about a minute. Add in the beer, reduce heat to simmer and let the beer cook out a bit, until the mixture is thickened somewhat.

Into your poblano, place a slice of avocado a little cheese, and fill with meat. Top with another avocado slice and more cheese. Repeat with the remaining peppers. I like to place the pepper in the baking dish first and fill while in there.(less mess) Bake for about 10 minutes or until cheese is melted. Serve with grits, below.

Smoked Gouda and Chipotle Grits:

2TB butter
2c fresh or frozen corn kernels (thawed if frozen)
1 medium onion, chopped
5c water
2c whole milk
1tsp salt
1tsp pepper
1 1/2c quick-cooking white hominy grits
2c coarsely grated smoked Gouda cheese about 8oz
1TB chopped canned chipotle in adobo
chopped cilantro, about a couple of tablespoons

Melt the butter in large saucepan, add in onions and corn and saute until tender, about 10 minutes. Add water, milk, salt and pepper, bring to a boil. Slowly add in your grits whisking to prevent lumps. Reduce temp to simmer and cook until grits are tender about 15 minutes. Make sure to stir often!! Stir in cheese and chipotle, mix until cheese is melted. Remove from heat, adjust seasoning and add in cilantro and serve.

Curried Macaroni & Cheese

Well, I'm back!! It's been awhile. Sorry about that, but trying to type more than a sentence or two with one hand is for the birds!! LOL! For those of you who don't know I had stitches in my right hand, so I was kinda out of commission for a bit.. Not to fear, Cat is here.. Hahaha!! I crack myself up! This is a recipe I saw on that new Cooking Channel. It sounded tasty, so I thought what the heck?? I made this the other night. It was delish!! Loved it! My son and his friend kept coming back for more as well! Don't be scared because it has Curry in it.. LOL! It is subtle and blends lovely with the provolone cheese, and asparagus. I also made the Curried Pear Slaw that was in this episode.. It was yummy too!!! Enjoy!!


Curried Mac & Cheese:
Here

Creamy Curried Pear Slaw:
Here

Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers

I love my Bon Appétit Magazines!!! They have so many great recipes! This one is a twist on an Italian classic. Basically eggs baked in a tomato sauce, now with a twist! I love the addition of the artichoke hearts, potatoes, and capers. It gives it more depth of flavor, and is much heartier. The only things I did different to the recipe was to add more garlic, I think I used 4 cloves instead of 2, and extra red pepper flakes and capers. It was a huge hit! Everyone loved it!!

Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers:
Here

Bavarian Beef and Cabbage

I love German food!! It's so homey and comforting! While it's not the world's prettiest food, it tastes awesome!!! This meat and gravy to me, is close to a sauerbraten minus the week of marinating it. It's also not as sour. The meat on this comes out super tender and moist and savory, then you top it with the gingersnap gravy, which is slightly sweet with a little tartness. The cabbage cooks in with the meat, so that saves a pan right there(and that is always a plus). I served this with Spaetzle, there is a recipe for that on my blog with the Rouladen recipe from May. It does take some time to cook this, but it's mostly simmering time. Enjoy!!

Bavarian Beef & Cabbage:
5 servings

1 1/4lb extra lean stew meat, cut in 1" pieces
2TB oil
1 large onion, thinly sliced
3c water
1tsp caraway seeds
1tsp salt
1/4tsp pepper
1 bay leaf
1/3c apple cider vinegar
1TB brown sugar
1 small head of red cabbage, cut in large shreds
1/2c crushed gingersnaps

Heat oil, over medium heat in a large skillet. Brown meat in batches, remove meat and saute onions until soft and golden. Put meat back in skillet add water, caraway seeds, salt, pepper and bay leaf. Bring to a boil, then reduce to simmer and cover and cook for 1 1/4 hours. Add in your vinegar and sugar, stir well. Place the cabbage on top, recover and simmer for 45 more minutes. Remove the cabbage and beef and keep warm while making the gravy.

For the gravy:
Strain drippings and skim off the fat. Add enough water to equal 2cups of liquid. Return to the skillet add in 3TB apple cider vinegar, 1tsp salt, 1/4tsp pepper, and the gingersnaps. Bring to a boil, while stirring and mixture thickens. Serve with the meat and cabbage.

BBQ Beef Sandwiches

Who doesn't love barbecue?? Seriously, what's better then BBQ?? I'll tell you... BBQ that isn't technically BBQ. LOL! This couldn't be easier. A few minutes of preparation and toss in the crock-pot all day.. Yup!!! The meat comes out super tender and the sauce is packed full of flavor. So when you get a craving for a BBQ sandwich and don't want to worry about smoking a brisket, this will do!!

BBQ Beef Sandwiches:
serves 6

1 2 1/2lb boneless chuck roast
2 medium onions (chopped)
1can Coke
1/3c Worcestershire sauce
2TB apple cider vinegar
2tsp beef bouillon granules
1tsp dry mustard
1tsp chili powder
1/2tsp cayenne powder
5 cloves garlic, minced
salt and pepper to taste
1c ketchup
1TB butter
6 hamburger buns
pickle slices


Place roast in a crock-pot. Cover with chopped onion. Combine the next 8 ingredients well. Reserve one cup liquid and place in the fridge, for the sauce. Pour the remaining liquid over the roast. Cover and cook on low for 9 hours or until tender. Remove roast and onions, and discard the juices. Shred the meat with two forks and mix well with the onion. In a small sauce pan mix the butter, ketchup and 1c reserved liquid over medium heat. Cook until heated through. Season to taste with salt and pepper. Pour over meat, and toss lightly. Serve on buns with the pickle slices.

Buffalo Chicken Chili Mac

Imagine the flavors of buffalo wings with all the components celery, carrots, and blue cheese, colliding with pasta... Yup, that's pretty much what this is like. YUM!! This is another Rachael Ray recipe. This is actually pretty healthy. I used 99%lean ground chicken breast(I only used 1lb she calls for 2lbs), and then you use whole wheat macaroni. When I served this, on my portion I added more hot sauce.. LOL!

Buffalo Chicken Chili Mac:
Here

Fettuccini with Sweet Corn and Fresh Dill

This is a new Rachael Ray recipe that I tried out since corn is coming into season. It is really good! I love all the freshness that is going on in this dish. You get your sweetness from fresh corn, an earthiness from fresh dill, a citrus note from the fresh thyme, smokiness from the bacon, and heat from the chile pepper. It's just a really well rounded bowl of yumminess! LOL!! I'm posting the link for you. In the recipe I used more garlic, and used leeks instead of vidalia onions, and the store didn't have any red chile peppers so I grabbed a Serrano pepper, oh and I used the entire package of bacon.. Yes I did!!! LOL!

Fettuccini with Sweet Corn and Fresh Dill:
Here

Mexican Inspired Pasta and Meatballs with Tomatillo Beer Sauce

I got adapted this recipe from Rachael Ray's 365 No Repeats Cookbook. I've noticed with alot of her recipes you can't always figure out what it's going to be from her titles, so make sure when looking at a recipe you always read thru the ingredients and instructions to give you a better idea. I've also noticed her portion sizes are ginormous!! When I finally did read thru this recipe I thought it sounded yummy, so I made it and it was YUMMY!! It is definitely different than your regular spaghetti and meatballs, but in a great way!

Mexican Pasta and Meatballs with Tomatillo Beer Sauce:
Serves 4

1lb spaghetti
3TB olive oil (divided 1TB meatballs, 2TB sauce)
1lb ground pork
1/2c bread crumbs
1 egg
4TB chopped cilantro, divided 2TB for meatballs, 2TB for sauce)
1tsp allspice
3 green onions, finely chopped
2TB finely chopped fresh thyme ( about 6 sprigs worth)
a few dashes of hot sauce, (Tabasco, franks, etc..)
salt and pepper to taste
4 cloves garlic, minced
1 large yellow onion, finely chopped
2 jalapenos, seeded and chopped
1c Mexican beer (I used Modelo)
20 tomatillos, peeled washed and course chopped
1c manchego cheese (grated) if you can't find it Romano is a good substitute.

Preheat oven to 400°. Bring a large pot of heavily salted water to a boil, and cook your pasta until al dente, or according to the package directions. In a good size bowl mix your pork, egg, bread crumbs, 2TB cilantro, allspice, thyme, scallions, hot sauce, salt and pepper to taste and 1TB olive oil. Form into 2" balls and place on a nonstick baking sheet, bake for 15 minutes. While the meatballs are cooking make your sauce. In a large skillet put your 2TB olive oil over med-high heat. Add your onion, garlic and jalapeno. Saute for about 5 minutes until soft. Add in your beer and cook for another minute. Add in your tomatillos and cilantro and season with salt and pepper. Cook the sauce until it is saucy and all the tomatillos are tender about 10 minutes. To serve mix your sauce with your drained pasta, the cheese and toss. Top with the meatballs, and a little extra cheese.

Morrocan Spiced Vegetable Stew with Potato Pancakes

I like a nice hearty vegetarian meal sometimes. I think alot of people think of vegetarian meals as boring, or unsatisfying. WRONG! LOL! This is a super flavorful, hearty and filling dinner. It's actually 3 different recipes put together. I took what I liked about each of them and squished it into one recipe!! And that's that! I hope y'all will give this a try. It's an easy, affordable, flavorful, healthy delicious dinner!!

Moroccan Spiced Vegetable Stew with Potato Pancakes: Serves 4(large servings)

Veg Stew:
1TB olive oil
1c chopped onion
4 cloves garlic ( minced)
1 1/2 tsps grated orange peel
juice of 1/2 a lemon
2tsp cumin
1tsp curry powder
1/4-1/2tsp red pepper flakes
dash of cinnamon
1/4tsp coriander (optional)
salt and pepper to taste
12oz zucchini, diced about 1/2" pieces
1 28oz can diced tomatoes
1 can (15oz) chickpeas (garbanzo beans)drained and rinsed
15 kalamata olives, pitted and chopped
cilantro, chopped

Heat oil in a large saucepan over medium-high heat. Add your onion, and saute until tender about 5 minutes. Add in your orange zest,garlic and spices saute for about 1 minute. Stir in your lemon juice, tomatoes, zucchini. Bring to a boil, then reduce to simmer until the zucchini are tender(about 10 minutes). Add your chickpeas and olives, stir and simmer over low for at least 3 minutes. Sprinkle with cilantro and serve on the potato pancakes.

Potato Pancakes:
2lbs russet potatoes, peeled coarsely grated, and squeezed dry in a towel
1/3c grated onion
2TB flour
2TB oil (for frying)
non stick cooking spray
salt and pepper to taste

Mix the first 3 ingredients in a bowl. Season with salt and pepper. In a large nonstick skillet sprayed with cooking spray, heat the oil over med-high heat. Using a 1/3c measuring cup, put 3 pancakes in at a time. Flatten each one to about a 3" circle. Cook until the pancakes are brown up to about 5 minutes per side. Keep warm in the oven while you complete the rest of the batches. Serve with the stew.

Greek Nacho Bowls

Hmmmm, How would I describe this meal?? Basically it's like Moussaka meets nachos and then collides with tangy feta cheese, kalamata olives, and pepperoncini peppers. It was a bowl of amazing flavors. I got this from Rachael Ray's show, from like 2007 I think. I am going to post the link if you are interested. I adapted it, of course.... I added more garlic. I also increased the amount of the seasonings listed, I also tossed in some red pepper flakes and a splash of dry red wine as well. It was so good!! Serve with a Greek salad, and you are good to go!!


Greek Nacho Bowls:
Here

Pasta with Peas, Asparagus, and Pancetta

Eat your vegetables!! LOL! Not hard to do with this dish! This is soooooo delish! You have a beautiful combination of flavors and textures. You get a crisp verdant flavor from the asparagus, your sweetness from your peas, a salty crispiness from your pancetta, and then a beautiful citrus creamy decadent sauce, that's not too heavy. Oh so very tasty!!! I got this recipe from this months Bon Appétit. I am going to post the link for you. The only thing I did different was I used a different pasta, and of course if you know me, I added way more garlic. LOL! I think I used 4 very large cloves of garlic. What?? Garlic is good!!!!! Hope y'all enjoy!


Fettuccine with Peas, Asparagus, and Pancetta
Here

Rosemary and Mixed Peppercorn Steak with Pomegranate Glaze

This is a recipe that I adapted from the November '09 issue of Bon Appétit. It was really good. I will make a few adjustments next time I make it though. That's the fun part of cooking, you get to try a recipe and then change it up and make it different the next time, or more to your own taste. Next time that I make this I will be adding ALOT more cracked peppercorns(even though it looks like alot add more!!!) And next time I will grill it instead of searing it in the skillet. I think that will give it an extra depth of flavor. The sauce was great, it took mine longer than 5 minutes to reduce, but that's OK. The nice thing about this recipe is that you get a little heat from the peppercorns, but it is balanced nicely with the sweet glaze. I served this with a organic mixed green salad, because the store was out of arugula. I also made some mashed yucca, which is a great change from mashed potatoes.

Rosemary and Mixed Peppercorn Steak with Pomegranate Glaze:

1 1 1/4lb top sirloin steak
Peppercorn medley (McCormick sells a grinder that has this (red, white, green and black peppercorns)
2tsp fresh rosemary (chopped)
2.5tsp olive oil (divided)
1c pomegranate juice (make sure it is pure juice not concentrate)
4tsp brown sugar
2.5tsp balsamic vinegar (divided)
4c arugula (or whatever salad mix you like)
salt to taste

Bring your steak out of the fridge and let sit at room temp for about 30 minutes. Season both sides with a generous amount of salt, and Lots of the freshly cracked pepper (more than you would think). Add the rosemary 1tsp per side, and press this mixture into the meat. Heat 1.5tsp of olive oil in a large skillet over med-high heat (or heat your grill over high heat). If you are going to grill it I would rub the oil onto the steak. Add your steak, and cook to your desired doneness. For medium-rare is about 5 minutes per side. When done, place on a plate and cover loosely with foil while you make your sauce. Add to the skillet your pomegranate juice, brown sugar, and balsamic vinegar; boil this until it is reduced to about 1/4c of glaze (eyeball it) maybe 5 minutes or more. Season that to taste with salt. Toss your arugula (or salad) with the remaining 1tsp of olive oil and 1/2tsp of balsamic vinegar. Slice your steak on a bias, in thin slices, and place on 4 plates with your salad. Add in whatever side dishes you like, and you are good to go!

Chicken Fried Steak with Cream Gravy

I love me some chicken fried steak, I mean, come on!!!! I'm from Texas! For any of you non-Texans you might not understand this yummy fried obsession, but if you try it I bet you will then!! LOL! There are different ways of making it, different cuts of meat etc... But this is how I do it. So, I am going to attempt to make this into a recipe.. For me it's more of a method, I don't measure anything, or even time it.. Blame it on my Mom, she's the one that taught me. Hahaha!! So with that said, if y'all have any questions just hit me up and I will "type" ya though it. I serve this with mashed potatoes, and whatever else, deviled eggs and fried okra in this case, but whatever floats your boat..

Chicken Fried Steak: (I'm estimating the amounts on here, you can play with it)

4 Cube steaks( sometimes called "minute steaks", they are pre tenderized and hold breading really well)
1egg (beaten)
2c flour
1/2c milk
oil for frying (vegetable, or canola or similar)
salt and pepper
garlic powder

Pour flour in a shallow dish, season liberally with salt, pepper and garlic powder. Mix the eggs and milk well in a shallow dish, season with salt, pepper and garlic powder. Take your steaks, salt and pepper both sides and dredge in the flour, and then coat both sides with the egg mixture, and then back into the flour. Repeat until all are done. Heat about 1/4-1/2" of oil in a heavy skillet over medium heat. Cast iron is the best, but don't worry if you don't have one. You can tell when the oil is ready if you drop a sprinkle of flour in and it sizzles. Place the steaks in the oil(carefully please), you may have to do them in batches so you don't overcrowd your pan. Fry the steaks until golden brown on both sides. One way of telling when they are getting done is to listen to them. The bubbling will slow down. When they are done, place them on a paper towel lined plate to drain. Keep warm while you make your gravy.

Cream Gravy:
1/4c oil ( from the pan)
1/4c flour
milk (no skim please... at least 2%, whole is better. lol) no really it won't turn out with skim milk.
salt and pepper to taste

First: Gravy making is not an exact science.. That is my disclaimer. Use your eyes and and you will see when it is the consistency you like.

Drain all but about 1/4c of oil out of your pan when you remove the steaks. Try to leave in the yummy brown bits. Over medium heat, Add in the flour, and stir for a few minutes. It will be nice and light brown. Pour in your milk, while whisking. I didn't add an amount of milk because I have no idea. I would say depending on how much gravy you like maybe 2-4 cups. (Honestly I just fill up the skillet. We likey the gravy!) Bring up the heat to high, and whisk to prevent lumps. Let it come up to a soft boil, then reduce the heat to simmer, and simmer until you have your desired thickness. Season to taste with salt and pepper. Make sure you taste it, and adjust the seasoning.. Nobody wants bland gravy!! Well not in this house anyway. Serve immediately with the chicken fried steaks and what ever accoutrement you like..

Mexican Chicken Pot Pie

MMMMMM!!! Chicken Pot Pie, so good and yummy. What could be better?? How about a Mexican style chicken pot pie??? This is really, really good! It got rave reviews. Which is good since I was using mostly stuff from the freezer and pantry.. Like I said, it has been a really tight week financially. I think total cost on this from the store was $2.00. I already had the chicken shredded in the freezer from a previous meal, and all the spices and soup etc.. So for 4 servings @.50 each, add in a salad and you have a nice healthy meal for very little money!! Hope y'all enjoy it!

Mexican Chicken Pot Pie:
Serves 4

2 Burrito-size flour tortillas
1 can cream of mushroom soup
2c shredded chicken (cooked)
1 bag of mixed frozen veggies (thawed)
1 can chopped green chilies (4.5oz)
1/3c chopped cilantro
4 cloves garlic, minced
1tsp salt
1tsp cumin
1tsp chili powder
1/2tsp coriander powder
1/2tsp dried oregano
1/4tsp cayenne pepper
Juice of one lime

Preheat oven to 375°. Place one tortilla on the bottom of a 9"pie plate.
Mix the chicken, veggies, soup, chilies, cilantro, lime juice and seasonings in a bowl. Place over the tortilla in the pie plate. Even out the mixture.
Top with the 2nd tortilla, push ends down. Coat with butter,olive oil, or nonstick spray. Bake covered with foil for 20 minutes. Remove foil and bake for an additional 25 minutes or until top is golden brown and filling is hot.

Sloppy Joes with Chipotle in Adobo

Ok, everyone remembers Sloppy Joes right?? The kind our parents used to make(out of a can). Yeah, these aren't those. I promise!! LOL! These are super easy, quick and delicious!! I adapted this from a Rachael Ray recipe. I also like to add a little beer while adding the veggies in. Happy Friday y'all!!



Sloppy Joes w/Chipotle in Adobo:
4 servings

2TB olive oil
1lb ground sirloin, or whatever meat you like
1 large onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 chipotle in adobo, minced with 2TB of sauce. (You can find in the Latin section, chop and mix the rest and put in a baggie in the freezer for later.)
2TB brown sugar
2TB Worcestershire sauce
1 can tomato sauce (8oz)
4 rolls, or buns
1 avocado, sliced (optional)
salt and pepper to taste

Put the oil in a large skillet, over medium heat. Add in the beef and brown. Cook for about 4-5 minutes. Add in your bell pepper, onion, garlic, the chipotle and the adobo sauce. Saute for another 4 minutes, until the veggies start to soften. In a small bowl, mix the tomato sauce, Worcestershire sauce, and brown sugar. Add the sauce to the meat. Mix well, season with salt and pepper, bring to a boil then reduce heat to low and simmer for 5 minutes, stirring occasionally until thickened. Serve on the rolls, with slices of avocado.

Seared Pork Chops with Mushroom-Beer Sauce

Okie dokie!! Nothing fancy today, had to really watch the grocery budget this week. Things are TIGHT!!! So, I had some pork chops in the freezer. And I made my meal around what I already had, and then just picked up odds and ends. It's a great way to save money. Especially if you can buy meat in larger packs, and separate them at home and freeze!! Great money saver!! In fact the only thing I spent money on for this meal was the fresh mushrooms, I had everything else on hand.. Which is good for the wallet, and tummy!! Oh, and this meal is actually really healthy!! Imagine that?!? LOL!

Seared Pork Chops with Mushroom-Beer Sauce:

4 Boneless pork loin chops
2TB flour
1TB butter
1TB olive oil
8 oz fresh mushrooms, sliced
1 sm onion, diced small
2 cloves garlic, minced
1 can or bottle of beer
1tsp dried thyme
salt and pepper to taste

Salt and pepper both sides of your pork chops. In a plate mix the flour and some salt, pepper, and thyme. Lightly bread the pork chops in the flour mixture. Melt the butter and oil, in a heavy skillet over medium-high heat. Sear the pork chops on both sides until golden brown. Remove. Add in the onion, garlic, mushrooms, and thyme. Saute for 1-2 minutes. Add the pork chops back in, with the beer. Bring to a boil, reduce to simmer and cover. Simmer for at least 12-15 minutes.(until tender) Remove chops, season the sauce to taste with salt and pepper. If sauce is not thick enough, in a small bowl mix 1TB cornstarch with 1/4c cold water. mix well. Stir into the sauce, and simmer until thickened. I served this on a bed of spinach, or you could also serve with mashed potatoes, or noodles.

Cubano Mac & Cheese

Happy Tuesday everyone! Decided to make Rachael Ray's Cubano Mac & Cheese today. It's really good. It's based on a Cuban sandwich. Ham, pickles, mustard, Swiss cheese, and in this case hot sauce.. YUM!!! It's a wonderful combination of flavors. Don't be scared! I know it sounds like an odd combo, but it's delicious!! Trust me my picky husband even likes it! ;) Here's the link.

Cubano Mac & Cheese:

here

Outside In Blue Cheese and Cayenne Bacon Burgers

Have y'all just ever had one of those days?? Ya know, the kind where nothing goes right and you just want to crawl in a hole and hide and come out the next day?? Yeah, today was one of those days. But you know what makes me happy? BACON!!! And burgers, and cheese.. They are just those kind of comforting decadent foods that make your soul smile! So I've been experimenting with these "Jucy Lucy" burgers, ever since I saw them on Man VS. Food, and Food Wars. Molten cheese inside of a burger.. Get out!!! Yummy!! How could you go wrong? So here's today's experiment, which was supremely delicious. Hope y'all are having a better day than me. Much love to ya!!

Outside In Blue Cheese and Cayenne Bacon Burgers:
Serves 4

2 lbs ground chuck
8 slices of bacon(cooked) 4 crumbled, and four in half(for the top)seasoned with cayenne pepper.
4oz blue cheese (crumbled)
2oz Swiss cheese (optional)
4 hamburger buns
Grill seasoning (or salt and pepper)
cayenne pepper ( optional)

Separate the beef into 8 equal sections, flatten into a thin patty about 1/4" thick. Put the 1/4 the amt of bacon, blue cheese and Swiss in the middle (in a mound). Put a second patty on top. Seal well!!! Season both sides with grill seasoning. Put on a plate and repeat with the remaining 3. Put in the refrigerator for about 10 min. Start grill, for gas heat to 400°. Put burgers over direct flame. Close lid. Cook for 8 minutes, flip and poke a hole or two with a toothpick to release steam. Continue to cook on 2nd side for 7 minutes. Remove and set on a plate. Place buns on grill briefly to get a little char, remove. Assemble your burger and add the other strip of bacon. Can add pickles, lettuce, tomato or grilled onions. Whatever floats your boat.

Shrimp Scampi with Orzo

Ok, here is a super fast yummy dinner. This would be great when you just get home from work, or just don't feel like standing in the kitchen very long. It's garlicky, buttery, lemony ( is that even a word?). LOL!!! It's good I promise! You can play with the amounts of the garlic. I guess you could leave out the lemon and hot pepper flakes completely if you wanted to. That is the joy of cooking!! NO RULES!! I like that! I'm a little rebellious I guess! So here ya go!

Shrimp Scampi with Orzo:
Serves 4

3/4c orzo (rice shaped pasta)
1lb uncooked shrimp ( peeled and deveined)Dust with a little flour
4TB butter (divided)
2TB olive oil
4 cloves garlic minced
4 green onions sliced thinly
1/2c dry white wine
red pepper flakes
salt and pepper
zest of one lemon
juice of one lemon

Cook orzo in boiling heavily salted water in a large sauce pan. Cook until al dente. about 8 minutes. ( drain)
Melt 2TB butter, and the oil in a heavy skillet over med-high heat. Add in garlic and a pinch of red pepper flakes. Saute for about 20 seconds. Add in the shrimp and saute about 2 minutes. Add in the green onion and lemon zest, toss for about 1 minute until shrimp are opaque in the center. Add the wine and lemon juice cook until wine boils (about 1 minute). Stir in remaining butter, and season with salt and pepper. Put pasta in a large bowl and top with shrimp and garlic sauce. Garnish with extra green onions and parmesan cheese.

Rouladen, Rot Kraut & Spaetzle

I love German food. It is so simple, yet so flavorful, and hearty!! I've got three recipes for you. The Rouladen recipe is one I got from a friend that is from Heidelberg, Germany. It is a beef roll with mustard, bacon and pickle. That is the way they "roll", haha!! They add sour kraut to the traditional Rouladen. If you don't like sour kraut you could always leave it out.

Rouladen:
4 Beef steaks (look for Milanese cut) 3"wide about 1/4" thick
4 Dill Pickle Quarters
8 slices of regular bacon ( not thick cut)
mustard
salt & pepper
sour kraut
3TB oil
1 box beef stock
1 small onion diced
2TB Cornstarch mixed into 1/4c cold water

Salt and pepper one side of the beef, spread a thin layer of mustard on. Place 2 strips of bacon on the meat. Put a little layer of sour kraut over the beef, and then put a pickle spear at one end of the beef. Roll tightly into a roll, and secure with kitchen string or a toothpick. Repeat with remaining 3. Heat the oil in a large pan over medium high heat. Sear the rolls on each side till brown. Add in the diced onion and the beef broth. Cover and simmer for 45 min. to an hour. Take out the Rouladen and let rest, covered. To make the gravy add in the cornstarch slurry to the beef broth. Bring to a boil, whisking and reduce heat to simmer to thicken. Season with salt and pepper to taste.

Spaetzle: (Dumplings)

3c flour
2 eggs (beaten)
1c water
1tsp salt
pinch of nutmeg
4TB butter

Mix flour,salt and nutmeg in a bowl, make a well add in eggs and water, and stir till combined. Bring large pot of salted water to a boil. Put the dough, in batches into a zip top back greased with cooking spray, cut off the corner of the bag. Squeeze the dough and use kitchen shears to cut into small pieces into water. Cook until they float. Pull out and drain on a plate, repeat until done. Put the butter in a small skillet and warm over medium heat until browned. Toss with Spaetzle.

Rot Kraut: (Red Cabbage)

1 small red cabbage(shredded)
2 green apples (peeled and grated)
4 cloves
1 bay leaf
1/2c red wine vinegar
1tsp salt
1tsp sugar
1c water
1TB Oil
salt and pepper

Put cabbage, apples, bay leaf, cloves, salt and vinegar in a zip top bag. Mix well. Put in fridge, let marinate at least 4 hours best if overnight. Heat oil in large pot, add the cabbage mixture the water and sugar and simmer till tender. Season with salt and pepper.
Serve Rouladen and Spaetzle topped with gravy with the Rot kraut on the side.

Stacked Chicken Enchiladas w/Salsa Verde & Habanero Pickled Red Onions

MMMMMMM!!! I likey the spicy!! I adapted this recipe from Bon Appétit. I have been wanting to make this for almost three years now, I just never got around to it, so I decided let's do it!! This was such an amazing flavorful, spicy (but not too spicy dish. You could take a lot of short cuts with this one if needed, you could buy a rotisserie chicken. ( 2c of shredded chicken is about 1/2 the chicken). You could shred and freeze the other for later. You could also use a jarred salsa verde to save some time as well. The pickled onions, were nice!! If you don't like things as spicy you could substitute the habanero for a serrano or even jalapeno. The only adjustments I made were: on the salsa I added an extra jalapeno, and a little extra cumin and I added the juice of one lime. I also made it the day before so the flavors could marry. On the enchiladas, I just added an extra roasted poblano. What?? I can't help it!!! I like hot peppers!! LOL! :) I hope y'all enjoy!!

Stacked Chicken Enchiladas:
Here

Salsa Verde:
Here

Pickled Red Onions:
1lbs red onions peeled, halved and sliced into 1/8" slices
1 1/2tsp salt
1/2 tsp dried oregano
2 tsp cumin
1c lime juice
1/2c white vinegar
1 small habanero pepper ( slice small slit in the bottom)

Mix all ingredients in a gallon freezer bag, mix well. Squeeze out extra air, put in a bowl, and weigh down with a small plate. Put in the fridge, and marinate at least 24 hours. ( Can be made a week in advance)

The Ultimate Spaghetti and Meatballs

Ever since I saw this recipe in Tyler Florence's Ultimate Cookbook and made it, I cannot make myself go back and make meatballs any other way!!! They are moist and tender, robust, flavorful and just all around amazing.. I am going to post the link to the meatball recipe and his pomodoro sauce recipe.. You can always use your favorite jarred sauce, but I prefer to make my own ( I've even changed up his recipe a little, shhhhh!!) LOL! These meatballs are seriously as big as my fists!! They are massive! When I make this I make sure to get as many of the ingredients as possible organic, and for the meatballs I just use ground beef(grass fed, organic) I don't use the pork. Whatever you do just make sure your meat is no leaner than 80/20. (Otherwise they will be dry.) That's pretty much the only thing I change on the meatballs. On the sauce.. I double the garlic, and I use all the juice from both cans of San Marzano tomatoes. I also add in red pepper flakes, and dry wine(about 1/4-1/2c). Trust me this recipe is worth every penny and every ounce of time.. You will love them!!!

Ultimate Spaghetti & Meatballs with homemade Pomodoro Sauce:
here

Bratwurst Stew

This is a favorite dish in the Schultz household. It's a nice hearty but at the same time light stew. You get the smokiness from grilling the brats, sweetness from the carrots, and creaminess from the beans. It's just good!! And loaded with veggies! Super easy to make and really doesn't take too long.

Bratwurst Stew:
serves about 8

1 box chicken stock ( organic if possible)
4 medium carrots, cut into 3/4" pieces
2 celery ribs, cut into 3/4" pieces
1 medium onion, chopped
2 cloves garlic, minced
1tsp dried thyme
1/2tsp dried basil
1/2tsp garlic powder
1 tsp salt or to taste
black pepper to taste
dash of red pepper flakes
3c chopped green cabbage
2 cans great northern beans ( drained and rinsed)
1 package bratwurst , fully cooked, cut into 3/4" pieces. ( I still grill mine)

In a large pot, combine first 11 ingredients. Bring to a boil, cover and reduce to simmer for 15 minutes. Add cabbage stir, cover and simmer for 10 minutes. ( This is usually when I grill my brats). After 10 minutes, stir in beans, and brats and simmer until heated through. (Also at this point, taste and adjust seasoning if necessary.

Black Beans with Chorizo and Chipotle Cream

Mmmmmmm!!! I love Mexican food!! I just couldn't wait until Cinco de Mayo for a lovely spicy dish. This is a nice easy dish to make, if you don't have the time to use dry beans, I suppose you could use canned beans and a little water with the oregano, maybe onion and garlic powder, and just simmer them for a bit. Should be about the same. This was a nice hearty, spicy(but not too spicy) dish. I hope y'all enjoy it. Much love to y'all, and don't forget if you make any of these dishes, please post on here how you liked them or any adjustments you made!

Serves 6:

1 1/2c dried black beans
2 peeled onions, one halved, one diced.
1 bay leaf
1tsp dried Mexican oregano (or regular is fine)
2TB olive oil
2 links of fresh chorizo(casings removed)
2TB chopped fresh cilantro, plus more for garnishing
2 cloves garlic, minced
2 jalapenos minced( it called for 2tsp.. hahahaa, not in my house! you can seed if wanted or use less. I like the spice!!)
1tsp cumin
salt and pepper to taste

Chipotle Cream

1/2c light sour cream
1tsp lime juice
1 1/2tsp chipotle flavored hot sauce
Mix all ingredients for chipotle cream, and refrigerate until time to serve.

Beans:
Soak beans overnight (or like me do the quick soak according to the package directions) Drain and rinse.

Fill a large pot with hot water, add the halved onion, bay leaf, oregano, and beans. Bring to a boil, then reduce to simmer uncovered for about 1 1/2-2hours, until beans are soft. Drain beans, reserve cooking water, and discard onion, and bay leaf.

In a large skillet, heat the 2TB oil, over medium heat. Add in the chorizo and cook, breaking up with the back of a spoon, until brown (4-5min). Transfer chorizo to a bowl using a slotted spoon. Add chopped onion to the oil, and cook until tender and almost browned (about 10 min). Add the garlic, jalapeno, cilantro, and cumin to skillet and saute for about 1 minute. Then add back in your beans, chorizo and at least 3/4c of the cooking liquid.( I added a little more.) Stir, and lower heat to medium-low. Simmer for at least 5 minutes to let the flavors combine. Season with salt and pepper to taste. Put on plates and top with chipotle cream, and chopped cilantro. I served it over some jasmine rice, but you could do it in tortillas, or just the way it is.

Eggplant Parmigiano with Grilled Lemon, Garlic Artichokes

Today was a lovely Italian dinner. The eggplants and artichokes looked amazing at the store, so I picked some up. I made my own pasta sauce, but you could always use your favorite jarred marinara sauce. There are plenty of different ways you could make this dish, so be creative. Add your own spin on things! It makes everything so much more exciting. I served this with a lovely fresh organic salad, with a simple homemade balsamic vinaigrette.

Eggplant Parmigiana:

2 28oz cans whole peeled tomatoes, crushed by hand or in blender( I love San Marzano.)
2TB Extra Virgin Olive Oil
1 small onion, diced
4 cloves garlic, minced
salt & pepper
basil, thyme, oregano, rosemary, red pepper flakes (optional) to taste
1/4c dry red wine(optional)
2 large eggplants cut into 1/4" disks (I peel mine)
1c flour
3 eggs, beaten
1c dry breadcrumbs
vegetable oil, for frying
1/2c Parmesan
1/2lb fresh mozzarella, cut into large chunks, or grated is fine

Saute onion, and garlic in EVOO just until soft. Add in the crushed tomatoes, season with salt and pepper, add in wine if desired. Also add in any dry or fresh herbs if desired. Bring to a boil, and reduce to simmer, and simmer for 30 minutes.

While sauce is simmering, slice eggplant and sprinkle with 1 1/2tsp of salt, place in a colander and toss and let sit for 30 minutes. Press eggplant between towel to dry off, dust in flour mixture, then into egg, and then cover lightly with breadcrumbs.

Preheat oven to 375°, pour oil in large skillet, about half way up. Heat oil on med-high heat(when a bread crumb sizzles and floats it's ready). Fry eggplant in batches about 2 minutes per side (until golden brown). Drain on paper towels.

Spread 1c of sauce on the bottom of a 9x13 pan. Put down 1/2 of the eggplant, 1/4c Parmesan. Then cover with 1 1/2c of sauce, the remaining eggplant, 1/4 c Parmesan. Pour rest of sauce over evenly, top with mozzarella. Bake until bubbly and brown about 40-45 minutes.

Grilled Lemon, Garlic Artichokes

4 small artichokes
2 lemons
3/4 olive oil
4 cloves of garlic, minced
1tsp salt
1/2tsp pepper

Fill a large bowl with cold water and juice of 1/2 a lemon. Trim 1" off top of artichokes, then take and trim stem to 1 inch. Take kitchen shears and snip ends of the other leaves. Cut artichokes in half lengthwise, put in water. Bring a large pot of salted water to a boil, add artichokes and cook for about 15 minutes. Meanwhile start up your grill over medium heat. While they are cooking, mix chopped garlic, remaining lemon juice, olive oil, salt and pepper in a bowl. Remove artichokes from water and drain. Take to grill, and baste with garlic dip, and flip often, basting every turn. Cook about 5-10 minutes, until the tips are a little charred.

Shrimp & Cotija Enchiladas with Salsa Verde & Crema Mexicana

I got this amazing recipe out of the June '09 Bon Appétit magazine. Mexican food is one of my favorite things to eat, by far!!! This is my first time to make this. I made a few adjustments to the recipe. First on the salsa verde, I made it the day before to let the flavors really come together. And in that salsa, it called for 4 poblanos, I substituted one poblano for 4 jalapeno peppers(I like spicy foods). And then I also added the juice of 2 limes. Also making the salsa the day before, cut down on prep time today greatly. Making the enchiladas was simple enough, just make sure not to over cook the shrimp, since they are still going to bake. I baked them, and they came out amazing. I topped them with thinly sliced red onion, avocado, cilantro and the crema mexicana. The way all the flavors came together was delightful. So many different elements, it was amazing!! I hope y'all will try this recipe, and enjoy it as much as we did!! Here's the link to the recipe on Epicurious.

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana link:
Here

Asparagus, Leek, and Gruyère Quiche

Ahhh! Spring time! Nothing screams spring to me like asparagus. It is so crisp and fresh. Tonight I made this asparagus, leek and gruyère quiche(adapted from Every Day Food). It was so good! It was a nice light dinner, that I served with salad. Quiche is a great way to kiddos (and husbands) to eat veggies. LOL! Hope y'all enjoy it as much as we did!


Ingredients:
1 pie crust (store bought is fine) Put in a 9 inch pie pan, keep chilled until time.
2 TB butter
1 leek (only white & light green part) halved, thinly sliced and washed well.
1 bunch of asparagus tough ends trimmed off then sliced thin on a bias.
4 large eggs
1 & 1/4c half & half
1c shredded gruyère cheese
ground nutmeg
salt & pepper

Preheat oven to 350°, put the rack on the lowest setting. Take a large skillet and over medium heat, melt your butter. Add in your asparagus and leeks, season to taste with salt and pepper. Cook, stirring often until just slightly tender, about 6minutes. Set aside and let cool. Mix the 1/2 & 1/2 with the eggs, a pinch of nutmeg, 1/2tsp salt and 1/4tsp pepper whisk well. Take your pie crust and put the pie plate on a rimmed baking sheet. Cover the bottom of the crust with the gruyère. Spread the asparagus and leek mixture on top of the cheese. Carefully pour the egg mixture on top. Bake the quiche until the center is just set, about 50-60 minutes. Turn half way through cooking. Let rest for at least 15 minutes before cutting.

Pork Schnitzel with Mushroom & Mustard Spaetzle

Tonight I made Tyler Florence's Ultimate Pork Schnitzel with Mushroom & Mustard Spaetzle. It was so delish! Since I didn't change the recipe I am just posting the link to the recipes on Food Network. It was a hit! It was very simple to make. To make the Spaetzle I sprayed some nonstick spray in a zip top bag, and put the dough in there. I cut a small hole in the corner, and squeezed out little pieces one at a time into the boiling water. It worked quite well. I also substituted scallions for chives in the Spaetzle(since the store was out of chives). I loved the rustic elegance of this dish. The lemon and Thyme really helped to cut through the heaviness of the dish. Everyone loved it, even my mushroom hating son!! LOL! So has any one else tried this yet??

Here are the links:

Pork Schnitzel:
here

Mushroom and Mustard Spaetzle:
here

The Beginning

I'm starting this blog so that I can post what I'm making for dinner, and share the recipes, so you can cook along as well. This way I can answer any questions or comments. I love to cook, and try new recipes. I always encourage you to make a recipe your own by changing it to your tastes, or improvising when needed. Cooking is an amazing creative outlet. I find it so relaxing to pour a glass of wine and cook away. I hope y'all will join me for the ride. Who knows what we will come up with! Here's to new friends and great food! Bon Appétit!!