Who doesn’t love creamy, cheesy, rich alfredo sauce? Continue reading Skinny Alfredo Sauce
It’s getting close to grilling, smoking and barbecue season! Please do not buy pre-made barbecue sauce. This takes 10 minutes to make and will stay in the refrigerator for up to 3 weeks. I make a double batch and keep it around for any grilling. The secret to this sauce is the bourbon. It gives it a rich flavor that has a little heat. This sauce is great on chicken, steak, ribs, pulled pork, burgers, you name it! Continue reading Bourbon Barbecue Sauce
I’m back! Still busy (sitting at my desk waiting for an important work document to arrive) but figured I could squeeze in a few minutes to post the absolutely freaking amazing delicious mushroom Brandy Sauce I made Sunday with Filet. Whenever we go on vacation, I am dying to get right back into my kitchen when we get back. Usually I am inspired by something amazing I had on vacation, but no I woke up Sunday and knew I just had to have Filet for Sunday dinner. Probably because I had a lot of fish on vacation. Anyway, it’s 4:16 and as I look at this picture of the Filet, I am getting really hungry. The sauce was so good, but I know I already said that! I will say the sauce is supposed to be for four people but Bill and I pretty much finished it ourselves, so if you are making this for 4 sauce lovers…………double it! Continue reading Filet Mignon with Brandy Mushroom Sauce
After the Holidays I am trying to drop a few pounds and eat lighter (sound fimiliar?). This is a recipe I found that was pretty light already but I made a few additional tweaks to make it even lighter while keeping all the flavor. The only way I can eat lighter is to make sure the dishes have a lot of flavor. I don’t want to eat bland food, life is too short to eat bland food!
The original recipe had you put 2 slices of proscuitto and 2 slices of cheese on each roulade. I put only 1 of each, kept the flavor but saved those calories. The original used 3 Tbsp of butter to give a richness to the sauce. I elimated the butter, added shallots and scallions for flavor and reduced the sauce longer. These tweaks saved more fat and calories but the end result was really good. Two thumbs up from Bill so I know it passed the taste test! I served it with sauteed broccolini to make it a complete meal. Continue reading Chicken Roulades with Mushroom Sauce
I love Roast Beef. It reminds me of Sunday Family Dinner growing up and was always my favorite dinner. Continue reading Roast Beef with Red Wine Reduction Sauce
This is by far, my all time favorite gravy. The addition of sherry and sparkling cider adds such a complex flavor. The turkey is simply the vehicle for the gravy! Continue reading Turkey Gravy with Cider & Sherry
This dish was the first thing that Bill ever cooked for me, it was his signature dish (and yes, I was sold!). It has become the “go to” dish for us for celebrating our Anniversary, Valentine’s Day or any special occasion. I have doubled the sauce because it is all about the sauce here. The fries and steak are just a vehicle for the amazing sauce!
Don’t be afraid to light the brandy, but make sure you step back when you do it! Must be enjoyed with a really nice cabernet. Continue reading Steak Diane