Casual crudite (veg platter a bit elevated)!

The veggie try can be a boring site, but it’s still a staple of most gatherings. Let’s make this one pretty. Start with the basics, you’ll know your crowd. Then choose a dish that is a bit small so you can pack it tightly. I fold a wet paper towel under my dish for dip,…

Easy chicken with black beans and salsa verde!

This one is so simple and easy! Only three ingredients. Preheat oven to 350°. I like to score these huge chicken breasts so they cook evenly and in a little less time. I rinsed a tin of black beans and after seasoning with some salt and pepper, just put on top. Then add a can…

Summer Steak or Shrimp and Sesame Salad!

During the summer, salads are great when it’s super hot outside. I started with a simple spring mix of lettuces. I’m a fan of red cabbage, chopped finely and left raw. Add some chopped carrots, onions, fresh basil, or whatever you love. This is the basil off my plant. Not sure what type it is…

Bison sliders!

Every now and then we feel like eating something a little different, bison is lean and has a good flavor. This is great to take for a party or potluck. First I preheat the oven to 375. Then line a baking sheet with parchment paper or foil, strictly for the clean up, and then bake…

Sunday Scramble!

It’s Sunday night morning and you don’t feel like going out. Time to scramble and figure out what to cook! I had some pico and mushrooms around, so I used them. When using fresh mushrooms, cook them first to let the water evaporate. On medium high heat, I sauteed them for about 5 minutes. Then…

Tagine Chicken and Chickpeas

A tagine is a Moroccan ceramic pot used to cook in the oven. I’m sure back in the day it was a clay oven or a fire side or something but today I will be using a regular oven! I started by seasoning some chicken and browning a bit on the stove. Preheat to 350….

Stuffed Eggplant with Baked Cod

I work like most of you and sometimes you just cook whatever you have laying around. This is one of those days. I have fish, eggplant, and a can of roasted tomatoes. Preheat to 400. Cut eggplant in half lengthwise and core it. Use a spoon if your knife skills aren’t great. I tossed the…

Shepard’s Pie…that means lamb!

As my British relatives tell me, Shepherd’s pie must be lamb, if you use beef, it is called cottage pie. I am staying true to the title and using lamb! I start by browning 1 pound of ground lamb. Once brown if there’s a lot of fat you can take a piece of paper towel…

Fusilli with Guanciale, Pecorino, and Scallops!

I was recently in a large city with an Eataly store and came back with meat, cheese, pasta, and olive oil! Here is a little something I whipped up! First step is to put water on to boil for the noodles. Sat the water only after it is boiling. I started with some fatty areas…