Cruising around on Pinterest I found two very similar recipes for crescent rolls stuffed with chicken, and another two for a casserole made with hashbrowns. In each case, I couldn’t decide which recipe I preferred over the other; so I decided to settle it with a recipe showdown. I would make one pair of recipes one week, and the other the next, in order to decide the winners. (Note that none of these recipes are particularly healthy…) (more…)
So sorry for the break – we have been on vacation in the gorgeous coastal town of Cannon Beach, Oregon where my husband grew up.
While we were there, we stayed at the Stephanie Inn and I highly recommend it to anyone planning a visit. The rooms are fantastic (especially if you get one with a giant jacuzzi tub and a beach view), the staff are some of the nicest people I’ve ever met, and the amenities are stellar. (more…)
Rhubarb season is one of my favorite times of year and what better way to celebrate it than with the ultimate classic: Strawberry Rhubarb Pie. Buttery, flaky crust is the perfect background for the tart early Summer fruit flavors, and strawberries cut the tartness of the rhubarb without overwhelming it.
A mixture of strawberries, rhubarb, cornstarch, orange juice, and orange zest is loaded into the bottom crust and dotted with butter. (more…)
This eye-catching pie is made with strawberries, bananas, and fresh pastry cream for a fresh summer treat.
Slices of banana are layered into a cinnamon laced graham cracker crust along with a custard made from eggs, milk, sugar, and butter. (more…)
I love all things coconut, especially during the summer. I also love all things pancake – so when I saw this recipe for sweet and salty coconut pancakes posted on G+ I just had to try it.
Coconut milk is used in the pancake batter to give it coconut flavor. But what really makes these pancakes stand out is the coconut syrup made with maple syrup, coconut milk, brown sugar, butter, and a pinch of salt to bring in that Thai flavor combo of sweet and salty (like coconut sticky rice, or salted caramel).
These are some seriously tasty pancakes. Really. Make them. Right now. (more…)
Fresh ripe strawberries, sugar, cream, and a little lemon juice – that is all you need to make this creamy summer treat. And in this recipe there is no cooking involved, so the flavor of the fresh strawberries comes through really well.
No-Cook Strawberry Ice Cream
adapted from Gourmet
1 lb strawberries, trimmed, halved if large
3/4 cup sugar
3/4 tsp fresh lemon juice
1/8 tsp salt
2 cups heavy cream
Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Ice cream keeps 1 week.
In my ever-continuing quest for salmon recipes, I came across this one for salmon topped with goat cheese and baked inside phyllo dough – yum! Who wouldn’t want to eat that? I wanted something pretty light to balance out the dish, so I decided on a fresh pea, feta, and prosciutto salad that was great as a side, but also good enough to eat on its own. (more…)
I am a little bit behind on posting, so to tide you over until I can get myself organized I will show you this super simple and and super tasty snack/dessert. All you have to do is spread one slice of bread with peanut butter and another with Nutella, then top with some banana and strawberry slices.
Press the slices together and dip each side of the sandwich into a combination of beaten egg, milk or cream, and a little cinnamon. Cook in a hot pan with melted butter and you are done! Great for a late night snack, or breakfast with the kiddos – enjoy.
The next stop on the Vegan tour of the DMV was Amma Vegetarian Kitchen in Vienna, VA (click here for parts 1, 2, and 3). Amma is an all vegetarian South Indian restaurant specializing in dosas (crepes) with spicy fillings. Unfortunately we quickly discover that Amma was on the Washingtonian’s list for being vegetarian friendly, NOT vegan friendly – they cook their crepes on a griddle with butter. After a lot of discussion with the man working the counter (who was very patient and helpful) we discovered that were maybe two options for my vegan friend – a fried bread and a whole wheat bread, both served with (SUPER) spicy potatoes and a vegetable stew.
This is my second month to be a part of the Food ‘n Flix bloggers’ circle (see here for my first month). This month is hosted by Tina at Life in the Slow Lane at Squirrel Head Manor; and she has chosen the movie Sideways to be our inspiration.
Sideways is a movie about friendship, relationships, happiness, and most of all – WINE. Set in Napa Valley, vineyards and wineries provide the background to the film and wine almost becomes a character itself.
I wanted to make something that would feel like it belonged in Napa Valley, and that would pair well with wine. I thought about coffee rubbed pork with a wine sauce, or braised ribs, but eventually I settled down on something simple and fresh – Focaccia with grapes, rosemary, pine nuts, olive oil, and sea salt served with fresh homemade ricotta. (more…)
