DESSERTS Easy and Elegant! Yes, you heard me right!!!! This stunning dessert just takes a little time. And, since I can’t pass up buying Bosc pears anytime I see them at the market, I was super excited to see a pic of this lovely dessert on Pinterest. Any of you look there for ideas. I…
When we were in Barcelona, Spain in September, this was a popular tapa served in many restaurants. I decided to recreate it, and was it ever delicious! Just the right amount of sweetness, heat and tang! The grated cojito cheese was perfect for this dish!!
These vibrant purple potatoes are so fun to prepare and serve. The miso adds a wonderful flavor, as does the tangy crème fraiche. They make a wonderful side to meat, chicken and fish. Enjoy!
These little gems are perfect for an upscale fall dinner party. They are an excellent make ahead dessert that your guests will love. I like to use small, disposable appetizer/dessert cups with mini spoons. It’s so convenient for clean up and really helps with portion size. Plus, they look super impressive on a tray. Easy,…
We’ve got a fabulous steak house here in San Antonio that serves the absolute best jalapeño Mac & Cheese. The recipe was published in the local paper, so I had to make it! Here is my take on what has become a family favorite.
Remember the Shawarma White Sauce I posted about the other day… Well, here is the chicken they made on the Today Show to go with that sauce. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. This chicken has an incredible flavor and was very easy to prepare. We really enjoyed…
These figs may be small in size, but they sure aren’t small on flavor. I got them from my daughter’s fig tree, which probably needs some pruning to achieve larger fruit. But I digress. These little guys were perfect for these scrumptious tarts. And the best part is they are super easy to prepare.
I’m in love with this flavorful Mediterranean sauce! I first heard about this sauce when I was watching the Today Show, one morning. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. It’s awesome on chicken, as a dip, on falafel and as a salad dressing! It is addictive!
It’s still not fall in San Antonio, but I couldn’t wait to prepare a fall dish another day. I served this light side dish with two meals. I made Chicken Shawarma one day, and falafel on another. This rice was super delicious with both entrees. Now, all I need is a cool breeze!
During the Culinary Institute boot camp I attended, I met some talented chefs & super foodies. One is a private chef in Florida and he made this delicious dish for our breakfast one morning. I did my best to replicate it and I think it turned out pretty darn good. Give it a try!