Aren’t these canapés simply beautiful? I love the play on Christmas Colors – the greens of the basil and the reds of the tomatoes. Perfect little gems if you ask me. What? Christmas appetizers and we haven’t even had Turkey Day yet?
Author: Rosemarie's Kitchen
I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.
Slow-Cooker Onion-Herb Stuffing
Once upon a time, Thanksgiving meant traveling to Grandma’s house to enjoy a Norman Rockwell moment. The turkey was carved right there at the table, and the person in charge of carving the bird considered it a privilege. Fathers handed carving sets down to their sons as a right of passage. It was a time for putting away petty family squabbles, for forgiving and giving thanks for all our blessings. There was something magical about this American holiday.
Thanksgiving “Pumpkin” Dinner Rolls
Have you seen these cute dinner rolls that are perfect for Thanksgiving? My sister sent me the recipe a few years back. It’s not really a recipe, but more instructions into how to transform frozen dinner rolls into the cutest “pumpkin” rolls.
Beyond Just the Turkey
There is no other day in America when family and food take center stage like Thanksgiving. It’s not about presents. It’s not about attending an organized, orchestrated form of worship. It’s truly about “going home” – and all the emotion that “home” evokes within us.
Continue reading “Beyond Just the Turkey”Asparagus with Bacon Sabayon
What is Sabayon? That was my first question. I knew it was French, but that was about it. Turns out this rendition of a Bacon Sabayon isn’t your typical French Sabayon. A typical Sabayon is the French take on another classic Custard Sauce, Zabaglione. A true Sabayon, like it’s Italian Cousin, is made with wine, egg yolks and sugar. Zabaglione is made with a sweet wine such as Marsala. I’ve even used Zabaglione to create a Whipped Cream with Fruit dessert. A traditional French Sabayon is made with a white wine such as a Chardonnay. Both are usually dessert sauces.
A Simple Autumn Picnic and the Beauty of Nature
Those of you who have been following along for a while know that I’m just a little touched in the head when it comes to organizing and planning. Making lists, having a plan is my security blanket. Take the family meal as an example, I have it roughed out for weeks if not months in advance. It is from the plan that the shopping list is created.
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Beefy Cast Iron Skillet Nachos
This is a cast iron dish that is still a work in progress. I wasn’t even going to share it just yet, especially since I just gave you a No-Bean Nacho recipe last week. After much consideration and debate, I decided to go ahead and share. Maybe you have some ideas that would help this casual skillet supper hit its mark.
Throw Open the Doors this Holiday Season
What is the world? Is that a Christmas Table? And it’s not even Thanksgiving yet! Let me explain . . .
Toasted Brioche Chicken Club Sandwich
Inspiration can be found all around us. A few Saturdays ago, Hubby, Kiddo and I did a little errand running. I needed to stop off at World Market for some pasta and Advent Calendars. Every year we give my sister’s children each an Advent Calendar that has a piece of chocolate to count down the days until Christmas. It’s something we do at Thanksgiving to ring in the Christmas Season.
Let Us Honor Our Veterans Today
In America, Veterans Day is a day to close many schools and business. There are sales galore for things we might not really need. Many establishments offer discounts to active and formal military members as a way of saying thank you.
Risotto alla Milanese
While rice grains are the most widely consumed cereal in the world, Risotto is exclusively Italian in origins. The present-day risotto preparation is the result of a long evolution. Its main feature is the retention of starch released during the slow cooking process that binds the grains together in a creamy compound. Not just any rice grain will do as not all types of rice are the same. Arborio, Carnaroli and Maratelli are some of those best suited for the perfect risotto.
Roasted Chicken Thighs Caramelized Lemons
Caramelize anything and the flavor just naturally pops. It doesn’t matter – onions, pan seared asparagus, even lemons just naturally taste better once caramelized. There’s something about heat releasing the natural sugars that brings a new dimension to the dish.
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Louisiana Shrimp Étouffée 1
It’s only fitting that a state that gave us National Treasures such as Jazz, Creole Cooking and America’s best Mardi Gras would have its own special day. Part of the Louisiana Purchase of land from France in 1803, Louisiana was the first of 15 states to be carved out of the region. The great state of Louisiana entered the union in 1812.
Welcome Autumn Guests with a Caramel Cream Cheese Spread
One of the most magical things that happen during the Autumn are unexpected guests. People have settled into their cold weather routines. Children have returned to their studies and families tend to say closer to home.
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Cast Iron Grilled Alaska King Crab Legs
When it comes to recipes, do you have a pet peeve? I have two. Okay, maybe more than two, but two that come to mind immediately. The first is a list of ingredients, the order of ingredients. The second is additional information that needs you to be redirected to another site or another page in the book.
Welcome to Rosemarie's Kitchen 