Standing around in the kitchen, watching my great aunt, “Aunt Kay” make Italian stuffed artichokes was one of my favorite childhood memories. Advertisements
One thing I love about cooking is the possibility for greatness every time you take out a pot, choose an entree, or open the spice cabinet. It’s all about being flexible and working with what you have on hand that makes cooking fun!
For this #meatlessmonday, I created a soothing comfort dish that would help my sore throat (kids are great!). This Roasted Vegetable Risotto did just that!
Picture the scene: Two pounds of pristine, marbled meat waiting to be manipulated and molded into a flavorful dinner. Using an array of ingredients (without mustard – all out!) I created my first-ever Bismo’s Meatloaf!
Although I am a mom, I don’t have the years under my belt to own “Mom’s” – not yet at least! So, for now, my nickname will suffice. 🙂
Think moist texture and bold flavor. Now think beef, pork and veal. Yes, this is the REAL deal.
Ok, so I know it’s been a million years or 2 months since my last post. So, I’m just going to lay it on you. Probably THE BEST stuffed pepper I’ve ever made/had. All vegetarian – meat is so overrated!
While browsing at The Fresh Market in their super extensive meat section, between the breaded filet and chopped chicken, I found dinner! So? I hurried home to create this four square meal from scratch! Come and roll up your sleeves for these petite Chicken Ricotta Rollatini!
It’s not that I don’t eat meat…it’s just that I eat vegetables a whole lot more! When faced with a large quantity of zucchini, my first instinct is to make Mom’s Zucchini Pie but sometimes you just need a few favorite dish! This recipe for Baked Zucchini Boats is from yours truly and I’m so impressed with how simple it was!
My husband and I are participating in our first farm share which means a slew of new vegetables each week – Yay! With so many veggies, I need to a) use them and b) use them creatively. Now, I’ve have some wins (see below) but I’ve also had some misses, like when I roasted radishes with sugar and cinnamon. Seemed like a good idea at the time but they were too intensely sweet!
For this quick and ultra easy dinner, roasted veggies speaks to me like no other! There’s something about the caramelization of the onion tips that creates a blissful happy dance in my mouth!
Fellow foodies and readers: I took a brief hiatus to explore the culinary offerings of California and now I’m back with more delicious recipes and experiences to share!
I really love making dinners that will also give me lunch for the next day! It helps speed things up when I’m one foot out the door!
We I made stuffed peppers recently and they were delicious! This dish is turkey-based but can absolutely be made vegetarian.
My great aunt was a great cook. I remember her coming to our house, when my sister and I were young, and cooking all her favorite Italian dishes.
One of her specialties was stuffed mushrooms. Now, I’m pretty sure I never ate them because I have only recently grown a like/tolerance for them. I’d say I’m still in the basic liking stages, only eating them in certain dishes and when I feel like it.
The memory of Aunt Kay, as we called her, making these stuffed mushrooms, conjures feelings of that simple time when we were little kids. Watching her prepare these (all those years ago), I always thought they were time consuming, but I was delightfully wrong. These deliciously, semi-spicy white cap Stuffed Mushrooms are only five (5) ingredients. Six, if you count the oven! I am positive that Aunt Kay would approve!
Risotto. One of those complicated dishes you only order at a restaurant, right? Well, I’m here to tell you that it’s not true! This Roasted Asparagus Risotto was fantastic and super easy (my husband and I had seconds)!