Good morning everyone! Today is day ten of the Lenten Season. As promised, for each day of Lent I bring to you a wonderful meatless dish. This time around we are cooking up a healthy recipe from Finding the Weight.
Continue reading “Baked Tilapia with Artichoke, Olive and Tomato Relish”
Today is the eighth day of the Lenten Season. Time to really get creative and think outside my typical box. As I put together my meal planner, I asked Hubby if he liked Coleslaw. I had noticed that he generally cringed away from slaw that came as a side in some restaurants. He said sure, if it’s done right he would eat it. What about Tartar Sauce Coleslaw on a Cod Fish Sandwich? He gave me a strange look, thought for a moment and agreed he would be willing to give it a try. So the adventure began.
Continue reading “Lenten Tartar Sauce Coleslaw on a Cod Fish Sandwich”
We had a great weekend getting down to our Celtic Roots, and there was no time to cook! This weekend was the annual Celtic Faire in Sonoma, California. That is a big deal with us. The faire in Sonoma is the largest Celtic Gathering west of the Mississippi, and was even featured on the travel channel. While we attend others, this one is that cannot miss it even.
Here is it Day Three of the Lenten Season, the Friday following Ash Wednesday. Any way you slice it, today is a meatless Friday in our house.
Yesterday was Ash Wednesday. Beginning today, until the end of the Lenten Season, I will be sharing a recipe that is in keeping with the traditions of old Church teachings, and that was to abstain from meat during Lent.
Continue reading “Mozzarella in Carozza (Mozzarella in a Carriage)”
This year, for Mardi Gras, I thought it would be nice to give you some options for a sit down supper. If you have been following along, you already have my recipe for the traditional King’s Cake for dessert and a savory Shrimp and Crab Cheese Wheel to get things started. We’ve now reached into the suggestion box for the main event.
Continue reading “Spicy New Orleans Shrimp over Jasmine Rice”
So today is National Pistachio Day. According to the National Day Calendar website, one way to observe this day would be with by eating a bunch of Pistachios or trying new recipes such as Lemon-Pistachio Truffles. Oh yeah, I love Truffles. And doesn’t a Lemon-Pistachio Truffle sound lovely?
Continue reading “Celebrating National Pistachio Day with Pistachio Salmon”Today, February 18th is more than just Presidents Day, a day many Americans honor George Washington and Abraham Lincoln with huge mattress sales. It is also National Battery Day, National Drink Wine Day (good advise with politics being what they are these days) and National Crab Stuffed Flounder Day (boy, that’s a tasty mouthful).
Continue reading “Today is National Crab Stuffed Flounder Day – How Delicious!”
It seems that lately I’ve been in an Italy frame. This light yet delicious Tortellini Supper is the perfect end to a long work week. So light – so flavorful. It invites the diner to kick of their shoes, breath deep and say “oh yeah, it’s time to unwind”. I simply adore “browned butter” for that nutty flavor. There is something about browning the butter that brings a whole new level of flavor to everything.
Continue reading “Three-Cheese Tortellini in Sage Browned Butter”
Before I share with you today’s Fish Fry, I need to go off on a rant for a moment. I wanted to do a little research into the types of fish Jesus might have eaten. He was Jewish, so the fish was scaled and not skinned, as in no catfish. Tilapia was and still is very common throughout the world. Personally, I like it for its mild flavor and flaky fry. Anyway, as I was floating around the internet I came upon a question posted way back when. It was a woman looking to bake bread for her mother’s church communion. And so begins my rant.
Continue reading “It’s Friday – Let’s Pan-Fried our Tilapia”
Kiddo made supper over the weekend. Whenever I print out recipes for him to follow, I don’t include photos. Most of the time, he doesn’t need pictures. Kiddo knows his way around the kitchen well enough not to require visual aids. This time around, it was a mistake. Not that the finished dish in any way suffered, but he would have been spared the need to be creative.
Continue reading “One-Pot Pasta with Fresh Tomatoes and Basil”
This spicy Pasta dish has been one of those recipes that has been on and off my menu planner for weeks now. Most of the ingredients are those that are always on hand. You would think it would have been a snap to make. Convenience made it just the opposite. Since I didn’t need to shop for anything, it was easy to push this meal out when life does what it does and things got in the way.
Continue reading “Conchiglie (Shell) Pasta Kissed with Sun-Dried Tomatoes and Red Wine”
I know, we are barely over all the holiday and New Year’s Eve Celebrations, and already I’m pushing head-long into Valentine’s Day. I guess I’ve got some explaining to do . . .
Continue reading “Valentine’s Day Romance Surf and Turf Style”Cacio e Pepe is a pasta dish of Roman Cuisine. Cacio e Pepe means cheese and pepper in several central Italian dialects. Just as the name suggests, the main ingredients are pepper and Pecorino Romano cheese over an egg-noodle pasta. Cacio e Pepe is one of the most ancient dishes of the Roman Empire. For centuries, this simple dish was a stable among Roman shepherds. Dried pasta, aged cheese and black pepper are easy-to-carry ingredients that are hard to spoil in the fields. Today we have the convenience of butter to enhance the creaminess of the sauce.
Continue reading “Cacio e Pepe, a Dish as old as Rome Itself”
General Tso’s most famous dish is made with chicken. The name General Tso is said to honor the Qing dynasty statesman and military leader, Zou Zongtang, also known as Tos Tsung-t’ang. There is no actual record connecting him to a dish that was popular in Hunan, Zou’s home province. While the chicken variety of this dish has been associated with Tos Tsung-t’ang, there are other stories. Like most food folklore, we might never know. One thing is certain, this dish is equally amazing with shrimp as we all know there’s more to life than just Chinese Chicken.
Continue reading “General Tso’s Glazed Shrimp over Broccoli”
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