Kid Friendly Baked Stuffed Shells
When my daughter was younger (and even now) she would ask for stuffed shells often. They’re fun to look at…
Cocktail Time: Old Fashioned
Typically, I blog about a cocktail on Fridays – which seems apropos given the weekend is upon us. Well –…
What the blog??
I’ve been noodling around with the idea of writing a cookbook for several years. I would get a spurt of…
Cocktail Time: Bourbon on the Rocks
When the weather turns cold, the color of my preferred cocktails turns darker – from light to dark. My favorite…
Recipe Shout Out! Lemon Pecan Slab Pie by Trisha Yearwood
My daughter asked me to make Pecan Pie for Thanksgiving. I’ve got to be honest, I’m not a great pecan…
Smoky Oven Baked Chicken Wings
When the holiday season is officially upon us and you may find yourself doing a bit more entertaining. Of course,…
Chipotle and Cheddar Twice Baked Potatoes
These twice baked potatoes could be a stand-alone meal or an amazing accompaniment to a succulent steak. The smokiness of…
White Pizza with Sausage and Peppers
For everyone in the United States – happy Thanksgiving! And you may be expecting a post extolling the culinary gems…
Cocktail Time: Just in time for the Thanksgiving rush…
Recently, my husband and I took a trip to London. We had a fantastic time – and did a lot…
Thanksgiving without the Turkey?
This may be blasphemy if not downright scandalous. But guess what? Thanksgiving this year is not going to include a…
Ginger Chicken
This recipe has a special place in my heart. It was the dish I made for my husband, Chris the…
Sunday Sauce with Meatballs
I am not of Italian descent. I say this in all transparency because I’m sure I’m being all that authentic…
Zingy Asian-style Pork Tenderloin
The combination of ginger, garlic and tamari makes for a wonderful warm aroma and your guests will be ready to…
Lemony Chicken with Capers
This is much like a chicken piccata recipe, but I like the very bright lemony flavor – it has a…
What is this all about?
Friends and family have accused me of being a “foodie” to which I often rebuke. To be honest – I…