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Category Archives: Entrée
This month Soup Swappers are celebrating the flavors of Creole and Cajun cuisines! Turtle Soup is an iconic New Orleans dish, and my recipe for Mock Turtle Soup has all the flavor of this classic Crescent City restaurant soup, with … Continue reading
Filet of Beef topped with lump crab meat, asparagus and a classic Béarnaise sauce is Steak Oscar. And it’s perfect for a special Valentine’s supper. As elegant as it looks, this dish is very easy! Yes, even the Béarnaise sauce…which I will demystify … Continue reading
This Ham Spinach Mushroom Quiche recipe is easy and a great way to use the Low Carb Pie Crust recipe I posted yesterday. Simple, flavorful and nutritious it makes for a great weeknight meal.
Oven-Roasted Cauliflower, along with Mushrooms, Garlic and Walnuts combine with sautéed onions, celery and carrot; herbs, vegetable stock, vermouth and cream for an incredibly flavorful as well as hearty soup that’s perfect for cold weather and for Meatless Monday.
Cozze in Bianco – aka Carrabba’s Mussels in White Wine Lemon Butter Knockoff Recipe (#FishFridayFoodies)
Mussels are so simple to prepare, ready in just minutes, and they are just delicious, too! This recipe has butter and garlic, wine and Pernod, shallots and lemon and basil. Serve it with crusty bread to soak up the sauce … Continue reading
This month’s theme is “Memory Soups” and my recipe for Split Pea with Ham Soup is chock full of wonderful memories.
This month’s theme for Fish Friday Foodies is Asian Flavors and this recipe for Sweet and Spicy Sriracha Salmon fits the bill! Cooking time is just minutes, so it’s perfect for hectic weeknights!
Regional Soups is this month’s theme for Soup Saturday Swappers and this Chicken and Dumplings recipe is the quintessential East Tennessee soup. If you make good chicken and dumplings, your stock is high; if you know someone who makes good … Continue reading
This Lightened-Up Shrimp Scampi recipe is my contribution to this month’s Fish Friday Foodies theme: Seafood Pasta. No, that’s not pasta. It’s Zoodles! And since I lightened this traditional dish, the spiral-cut zucchini aided in that effort, but read on…there’s … Continue reading