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abbondanza

My cup runneth over… my three tomato plants are producing between one and two dozen tomatoes each and every day.  It’s hard to keep up!

We are eating tomatoes at just about every meal, every day; under a poached egg on an English muffin for breakfast, on sandwiches for lunch, and mixed into something or another for dinner.  This pasta dish was especially popular with my guys.

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May 25, 2012   No Comments

summer’s super soup

Dave does not like cold soup. Something about it just seems wrong to him. Seriously?!  I mean, it’s gazpacho, what’s not to like?!

  1. First off, it’s soup, for goodness sake. Soup = Love!
  2. It’s full of tomatoes. Tomatoes = Yum!
  3. It’s over 100 degrees outside: Cold Refreshing Soup = Smart!
  4. It’s called gazpacho = Fantastic word to say, especially if you say it in your sexiest Antonio Banderas voice!

Obviously, I love gazpacho!

I made it for the last class of my series and brought home a container of leftovers.  At dinner the next night, I made a bowl for myself and said to Dave, “I’m having gazpacho, would you like a bowl?”

“No, thanks”, he replied.  I went about putting together our plates and as I was doing so, he suddenly noticed that there was shrimp topping my soup. “Oh, I’ve changed my mind, I’ll have a bowl”, he said.

Really? All it takes is a couple  little shrimp for you to change your bad attitude over cold soup?  He ate the entire bowlful. Whatever, men are exasperating!

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May 19, 2012   2 Comments

be mine

On Valentine’s Day evening, Dave walked into the house with two huge bouquets of flowers for me and I made seafood pasta for him. Although dinner was delicious, I think I got the better end of that exchange. The meal is long over and there have been four more dinners since then, but my beautiful flowers are still bringing me the reminder of being loved. <3

Note: To make the rose napkins above; Open a large cloth napkin. Fold in half diagonally. Beginning at the long end, roll into a rope. Then start at one end of the rope and roll into a spiral. Secure with a paper clip if needed and “garnish” with real rose leaves. I swiped the ones I used from my neighbor’s yard! She loves me, so it’s OK.

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February 19, 2012   No Comments

thanks Jenny!

This quick, easy, and delish recipe comes from my Illinois BFF, Jennifer.  My girl knows how to throw together a fabulous dinner like no one else! With three busy sons, who run her ragged, she is the master. Love you, Jenni-Jen! xoxo

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February 10, 2012   3 Comments

clambake

Along with the “stars” of the night… the actual lobsters, the clambake was the main course of the lobster bake evening.  The lobsters can be cooked right along with the whole “bake” but I, for one, don’t have a pot big enough to hold everything. As a result, the lobsters were boiled separately.

Since I wasn’t sure of any of the guests’ dietary restrictions, instead of the kielbasa I would generally use, I found a fabulous spicy chicken and spinach sausage at Costco and used that.  I also separated out the corn and served it next to some potatoes on the buffet, just because this time it fit better that way. But for that added pop of color, I would usually leave the corn in the “bake” as I have pictured above.

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January 24, 2012   2 Comments

avocado and shrimp

This rich and colorful salsa comes together quickly. It is important to seed the tomatoes, otherwise the salsa will be watery. To seed, simply cut each tomato in half and squeeze out the seeds and juices, then dice.

I served this salsa, along with Cheddar Cheese Button Crackers, Mini Crab Cake BLT’s, Crudités Garden Bowl with hummus, and Elote’s De Lujo Margaritas on Friday night for a Stella & Dot jewelry party I hosted for my friend and neighbor, Amy (Amy of the famous Amy’s Taco Soup).

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November 20, 2011   No Comments

napa and radicchio

I am just getting around to using up the remaining radicchio and Napa cabbage from this post. And I’ll be using a favorite dressing that I’ve already told you about as well, so use the link in the ingredient list for the dressing recipe. I used a portion of the greens already for fish tacos and I’ll share that recipe in a few days. Not much more to say, time is short, so I am just happy to get dinner on the table and have time to post the recipe and keep the streak alive… 71 and counting.

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September 1, 2011   No Comments

spicy, smokey, creamy….

Here is the final appetizer that I’ll be making this Friday on the “Oscars” edition on Valley Dish. Hope you’ll tune in at 3:30 on channel 12.

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February 20, 2011   4 Comments

Citrus-y Goodness

This salad is so good and so pretty, you should not pass it by! Especially if you have a freezer full of citrus juice. If you need a refresher course on how to section citrus, click on the links in the ingredient list and it will take you there. Ditto for the citrus sugar, although regular granulated sugar may be used, the citrus sugar gives it an extra kick.

Oops, almost forgot to tell you… I’ll be on NBC Channel 12 Valley Dish tomorrow with Tram Mai, celebrating the show’s 1 year anniversary. Tune in or Tivo it, like I do, at 3:30.

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January 18, 2011   3 Comments

a day late…

I have an excellent excuse for not posting yesterday and delivering with the promised seafood crepe recipe. I was on a “special, highly covert, high security assignment” revolving around THIS, for the Food section of our newspaper, The Arizona Republic.

OK, it wasn’t exactly “all that”! But I was developing recipes for the cover story of the Food section for an upcoming issue. So, I was busy! And the story/recipes really do revolve around THAT.

As bizarre as it certainly sounds, I will fill you in on the details after the story runs in the newspaper, it’s quite amusing, (Let’s just say that THAT had never ever crossed the threshold of my home before this task was handed to me – and all of my friends and family were in a state of shock to see it sitting on our kitchen counter!) so stay tuned.

Now the promised, exceedingly sought-after, and highly anticipated “special occasion” crepe recipe…

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January 4, 2011   2 Comments