Southern Soul Brunswick Stew

In Main Course On March 29, 2014 0 Comments

Georgians claim that Brunswick stew originated in their state. Their recipes often include green (English) peas; if you want to add them, do so in the last 10… Read More »


Tomato Tortellini Soup

In Main Course, Soup On March 28, 2014 0 Comments

Tomato soup has always been my favorite. You can’t go wrong with a classic. And by adding cheese tortellini, it just makes it that much better. You will… Read More »


Easy Slow Cooker Pulled Pork

In Main Course On March 21, 2014 0 Comments

The whole point of using a slow cooker is to get the ingredients into the cooker quickly and then be able to walk away. For this easy pulled… Read More »


Slow Cooker Beef Stroganoff

In Beef, Main Course On February 17, 2014 0 Comments

Particularly when heavy long-distance biking season kicks in (March, April and May) I am always looking for dishes I can cook in the crockpot. My Mom used to… Read More »


Fresh Vegetable and Shrimp Stir Fry

In Main Course On February 15, 2014 0 Comments

Sometimes you just want a meal that is fast and fresh. Well this one certainly fits that bill. It’s a single pot meal – which can be served… Read More »


Basil Pesto

In Side Dishes, Vegetarian On January 30, 2014 0 Comments

Seeing people buy expensive “designer pesto’ at the store makes me sad, because it so so SO much better freshly made. And if you have five ten minutes?… Read More »

Gnocchi on board

Homemade Gnocchi!

In Main Course On January 29, 2014 0 Comments

Pasta is one of those dishes that can be super-high on the home cooking intimidation scale. But – if you’d like to start out a bit simpler in… Read More »


Baked Ravioli for Two

In Main Course On January 3, 2014 0 Comments

This is as close as I get to posting a recipe that is pretty much heat and serve. Using tomatoes and enchilada pepper sauce as a base, this… Read More »


Blender Cayenne Hollaindaise

In Main Course On January 1, 2014 0 Comments

A few years ago, I bought myself a birthday present that I’d been wanting for a very long time– Julia Child’s “Mastering the Art of French Cooking.” There’s… Read More »


In the Kitchen #38:
French Gougeres with Lavendar & Gruyere

In Appetizers, Side Dishes On December 22, 2013 0 Comments

Pate a choux derives from the old French meaning “to cherish” or cabbage paste because of its shape, this pastry has been in use since the sixteenth century…. Read More »