I’m sad to say that Tomato season here in NH is winding down. I know I only have probably 10 days left of those delicious tomatoes before the farm runs out and the only option for tomatoes are the sad & pathetic pinkish/red things they sell at the grocery store that they call tomatoes. Continue reading Tomato Risotto
This is not the packaged dip you buy next to the chips. No sir. This is also not the dip you make by stirring an onion dip soup package into sour cream. Folks, this is the REAL deal. Continue reading Carmelized Onion Dip
I had a cookout yesterday and I was looking for a different side dish when I came across this recipe at Epicurious. I absolutely loved it. Continue reading Sesame Noodles
There is nothing like a ripe warm summer tomato in New England. They are delicious just on their own with a little salt but I do also love to make the classic Italian Caprese Salad. You know how you hear everyone talking about “Farm to Table” and “only the freshest ingredients” etc. Continue reading Caprese Salad
I love these egg rolls and they are always a big hit. You can make them ahead of time and just pop them in the oven just when your guests arrive. Any kind of ground meat will do. I prefer these with pork but if you would prefer chicken or turkey, it’s still really good. Continue reading Southwest Egg Rolls
What to do with those fresh blueberries from the Farm? You could eat with Greek yogurt, true. Or, you could make a blueberry crisp and serve it with a nice scoop of vanilla ice cream. Hey…..that’s still blueberries with dairy! LOL. I love fruit crisps. Easy, quick and yummy! Continue reading Blueberry Crisp
This is a super quick, easy delicious grilled chicken recipe. Would also be great on pork tenderloin. Warning: The chicken grilled is not that spicy but the reduced marinade sauce is super spicy, so use sparingly! My boys will just eat the chicken by itself and I (of course!) will add extra sauce 🙂 Continue reading Sambal Grilled Chicken
Chimichurri Sauce is a parsley, garlic herb sauce that is served with beef in Argentina. It’s usually used to both marinate the meat and then on the side as a sauce with the grilled meat. Think of it as Argentina’s pesto sauce. The traditional recipe is just parsley but you can add cilantro, oregano, or a mix of fresh herbs. Get the basic recipe down pat and then experiment. Continue reading Chimichurri Pork Tenderloin
Yesterday was Sunday and I had free time and made Chicken with Zucchini Spaghetti for Bill and I for lunch. I told him I didn’t know what I was making for dinner, but wanted to “make something really good”. He said well after this great lunch the bar is set high 🙂 I took out on my walk and was trying to think of what to make and had absolutely no idea. Does that ever happen to you? I was stuck. I called him and said ok, chicken, pork or steak? Continue reading Brandied Peach Pork Chops
