Skillet Strata

I wrote my first post on Bouillabaisse for the Emeril Lagasse, One-Pot Wonder Bloggers Party, while in Pensacola with my husband who was on call.  Last weekend, we traveled the area and stopped by some of my favorite farmer’s markets, and also as paid a visit to Mary and Paul, owners and cheese makers of…

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Grayton Beer Battered Onion Rings

I love onion rings. Fresh large cut beer battered onion rings. I have fond memories of Mike Anderson’s opening in Baton Rouge when I was attending college at LSU (telling of my age), and serving the biggest, baddest plate in town. Cooking with beer is also something I do quite a bit of, and when…

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Cole Slaw

Coleslaw often just sits on the side of the plate, and most of the time is not very good. With that said,  it is still a popular side dish seen throughout  summer BBQs and picnics. Coleslaw can be a delicious addition to a meal or even a sandwich; I happen to like mine on a…

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Eggplant Parmesan

One of my Favorite things to do on a Saturday morning is visit my local Farmers Market. Looking for the freshest Eggplant, I can’t wait to head home to put together this cheesy concoction of layered goodness. I also prefer to make my own tomato sauce and use canned or jarred San Marzano tomatoes if…

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Lightened Squash Casserole

Yield: Makes 10 to 12 servings Recipe Time Hands On: 25 Minutes Total: 1 Hour, 10 Minutes Ingredients 3 pounds yellow squash 1/2 cup chopped sweet onion 1 1/2 teaspoons salt, divided 1 cup grated carrots 1 (10 3/4-oz.) can reduced-fat cream of chicken soup 1 (8-oz.) container light sour cream 1/4 cup chopped fresh…

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Marcella Hazan’s Tomato Sauce with Onion and Butter

Serves 6 For the Sauce: 2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice 5 tablespoons butter 1 medium onion, peeled and cut in half Salt to taste 1 to 1 1/2 pound pasta Freshly grated parmigiano-reggiano cheese for the table Preparation: Put…

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Quick Tomato Sauce

Ingredients: 2 cup quartered cherry tomatoes 1/3 cup thin sliced red onions 2 tablespoons chopped basil 1 tablespoon chopped parsley 1 clove garlic, smashed 1 cup ex virgin olive oil 2 tbsp red wine vinegar course sea salt and cracked pepper Preparation: Vigorously mix all of the following together with a whisk, and be sure…

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Golden Brussels Sprouts

This is a beautiful recipe for a sprout that does not get enough attention. It really isn’t so much a recipe, as it takes a few ingredients and little time, making it a perfect run to veggie 1-2 nights a week! You will end up with a vibrant, tender sprout which will become crusty and…

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Onion Soup – From Chef Linton Hopkins, Restaurant Eugene

8 servings 6 large Spanish-style onions 6 Tbsp. whole butter 1 cup sherry 1 cup white wine 4 cups chicken stock 4 cups veal stock 8 slices French bread, toasted 2 cups Gruyere cheese, grated Seasoning Packet, bound in cheesecloth: 4 thyme stems 1 bay leaf 8 black peppercorns Preparation: Peel and thinly slice onions….

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Mexican Grilled Corn Epazote

I am a big fan of Mexican food, and when entertaining, love to cook up a Fiesta. This is an excellent recipe adapted from one I had seen on the TV show, The Best Thing I Ever Ate…on a stick! Epazote is a strong smelling herb, popular in traditional Mexican recipes.  This recipe is a…

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Cauliflower with Garlic and Paprika Recipe

It’s almost August, but there’s still a few weeks left of prime grilling and outdoor eating weather. If you want to have a summer meal without packing on extra weight, try some healthy grilling alternatives like filling up on delicious sides. With this side dish of cauliflower with garlic and paprika, that won’t be too…

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