Sometimes you want something rich and ‘meaty.’ I’ve just come off a cleanse and meat dishes seem too heavy today. I’m over the clear broths with spinach and mushrooms. Yep, I’m into a little richness. What might surprise you … there’s very little fat here but the taste is as rich as those heavily laden cream dishes. For me, this is a main dish but realistically it’s a side for two. Enjoy!
The perfect ending to a summer meal! At this time of year you may have an over-load of berries. Yes, this works with just about all berries. The attraction here is not only the deliciousness but the absolute ease of this recipe. Try it today. You and your family will not be disappointed.
Yep, you can do it well and save yourself the expense of a professional! Nope, you don’t need a tile cutter or any other expensive piece of equipment. Just patience, a measuring tape, outdoor tiles, adhesive and premixed grout.
Here I’ve taped off the area to avoid excessive oozing of adhesive and then grout. The time spent is truly minimal. Drying time is not shortened and can take some days to cure.
Amazing variation to a great brownie recipe. And what brownie is really that good without nuts! I’ve added a nut crust that is just beyond rich and delicious. These three giant flavors make for an A+ dessert! BTW, no electric beater needed!
Yep, we use this easy recipe to add to our tostadas, burritos, layered dip, and all by itself. Give it a try! Use your left over pintos or if in a hurry, use canned. I used Goya pink beans for this recipe.
SCOTCH EGGS
GREENS EGGS AND HAM
EGGSTRAVAGANZA
DEVILED EGGS WITH A FLAIR
Treasures from the sea were never found on my plate when I was growing up. Well, unless it came from a tuna can. Except for my Grandmother Rose our family was just not into what the ocean had to offer with the exception of crab for my dad and brother. Even grandma repeating fish is brain food didn’t change the menu. Today, there is nothing welcomed like a nicely prepared ocean fish.
This recipe is revised from one printed in the July 2001 Bon Appetit Magazine. It has an impressive presentation whether you are cooking for a crowd or for one.
Thank you Dora for suggesting this recipe so many years ago for me to prepare for Marc, and for taking the recipe from the barbecue to the oven. Marc did enjoy salmon cooked this way. Or was it Ed?
Dora and I worked together for years in research. We disagreed more than agreed except about food. Remembering our high tea in Phoenix. Or was that Pasadena?
Miss you Dora.
Everyone loves strawberries … well almost everyone! This is the time of year fresh strawberries are plentiful. This recipe is packed with strawberries. Would you believe two pounds! Time for strawberries, shortcake and whipped cream topping.
This recipe is not difficult and there is wiggle room for imperfections. Delicious? I should say so! And what is amazing … this Baked Strawberry Shortcake is not cake like nor is it soggy like strawberry shortcake can be. It is meant to be eaten warm from the oven, and works well served at room temperature. Leftovers are not likely but refrigerate any you may have and eat the next day … cold. There you have it, warm, room temperature or cold … It works!
Linguica Lovers Only! Seriously! When my brother visits we have linguica … Linguica and Peas, Linguica and Eggs, Linguica and Greens, Linguica and Beans, Pizza with Linguica and just plain Linguica. My brother’s a purest and linguica alone is his favorite. I, on the other hand, put it in just about anything! Here’s an easy soup and the main ingredient … you’ve got the picture!
When we’re not making linguica we are buying some of our favorites locally, Raven’s of Armona and Lemoore Locker. But honestly, we love it all!
While normally I’d make this with a meaty Kielbasa I decided to make a meatless dish and chose a vegetarian Brat. It’s your choice! Just a word about Bratwurst & Kielbasa. They are not to be confused. They are seasoned differently and are usually cooked a bit differently. You might even notice a difference in the texture. Obviously, a vegetarian Bratwurst is slightly different from the real deal. But I must say, this one is pretty tasty and with a great beer who knows the difference?! Ha! I promise I’m not advertising.
Whether you use meat or go meatless you’ll find this recipe easy and full of flavor! Enjoy!