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I have been cooking since I was three and putting dinner on the table since I was thirteen. I view food as a universal language. A few years ago I attended culinary school to earn my diploma in French Pastry Arts. I am a Graduate of L Academie de Cuisine. Well prepared food is a true joy of life.
Seafood, fish, chicken, beef, pork chops, ham and bacon. Pasta is a biggie. Must haves are garden fresh fruits and vegetables. I adore frozen treats, French pastry, cakes, cookies, chocolate and pies. I do not care for hot, very spicy or extreme, unique foods. My palate is simple yet profound.
Comments (2)
I've been frying chicken wings since age ten. I wanted to give my fried chicken a fresh prep, so I could see if incorporating a different ingredient would make a difference over using buttermilk. Sour cream won the day!
Comments (1)
Lately, I have fallen in love with ORZO. I have been experimenting with it and today I came up with this delicious style that you will simply adore. Fried apple on top of orzo, drizzled with olive oil and topped with bacon.
Comments (1)
Angel hair pasta topped with pulled sauteed chicken breast and freshly shucked pistachio.
Comments (1)
Pennsylvania Dutch egg noodles with a vegetable spin. A fresh side dish that will complement most menus. they are tasty and fun for the kids to eat.
Comments (1)
I was drinking a toast to Christy (my late kitty) and remembered I hadn't eaten. The beer and cherries gave me an idea, so I began grabbing ingredients and POOF! This is dedicated to little Christy.
Comments (15)
Lemon Curd is a paste which resembles a hot marmalade. It can be made into a mousse by folding it into freshly whipped cream. It is used in tarts and tartletts and may be eaten alone. It is also used on top of shortbread cookies dough before baking.
Comments (7)
A classic dessert made easy for food lovers. This is one of the most satisfying desserts ever. The creaminess of the custard and the crunch of the caramelized sugar is fantastic. Topped with some fresh fruit and wow!
Comments (6)
Thinly sliced bread painted with olive oil, sprinkled with herbs, garlic powder and salt. Dried herbs can be used in place of fresh.
Comments (2)
Gently tossed angel hair pasta with a blend of sauteed vegetables and topped with freshly grated cheese.
Comments (5)
Crepes can be used as hors d'oeuvres and in sweet and savory dishes. Better to prepare this batter the day beforehand, or hours before using…it is better rested as the flour must absorb the liquid. The next day adjust the liquid / mixture and add flavorings.
Comments (3)
A delicious and appetizing way to serve a family favorite, baked chicken.
Comments (3)
This recipe allows you to take a bland can of black-eyed peas and turn them into something that'll have your taste buds singing. Turn your family into pea lovers!
Comments (8)
Fried chicken, mashed potatoes w/sour cream, romaine salad w/tomato & fruit.
Comments (5)
A late morning approach to brunch or breakfast. Either way it is a sure fire delicious combination of healthy eating.
Comments (2)
Shrimp, artichoke & pasta in a red sauce. Delicious and filling, with a side of grilled mozzarella sandwich. Note* Your seafood department usually has large steamed cocktail shrimp. These are perfect to use, because they are not overcooked and all you will be doing for this dish is heating them and adding the sauce on top.
Comments (2)
This is as close to my Daddy's recipe as I could get. It tastes divine!
Comments (3)
A light, fragile, melt-in-your mouth cookie. Great for all occasions. We made these in Pastry class. Be sure to keep your hands wet when you roll the cookies into balls, otherwise it sticks all over your fingers. Fun to prepare.
Comments (3)
Baked Chicken for dinner but with a flavorful twist. Easy, fast and oh, so good.
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