‘Blueberry Buttermilk Pie’

March 21, 2025 No comments

Recipe Courtesy of www.SpicySouthernKitchen.com

With leftover buttermilk in the fridge and a ton of fresh blueberries on hand, I went searching for a creamy, fruit-filled dessert.  My search ended with this recipe for a luscious buttermilk pie with blueberries.

Simply a flaky pate brisée pie crust filled with the fresh berries and a simple custard mixture made with buttermilk, lemon juice, vanilla, sugar and a touch of flour, melted butter and eggs. The flour and melted butter in the filling add a thick texture and richness which pairs wonderfully with the fresh berries; simply to make yet over-the-top decadent, this pie doesn’t need any accompaniments—just a fork and that sweet tooth of yours.

(To view this recipe, click on the following link: https://spicysouthernkitchen.com/blueberry-buttermilk-pie/)

Haricots Verts and Mushrooms with Caramelized Onions & Prosciutto Chips

March 20, 2025 No comments

I like to keep a variety of onions in our pantry at all times: Vidalia for their sweetness, white for their punchy oniony-ness, shallots for their delicate flavor, and red for their brilliant hue. Thanks to the amazing natural sweetness of Vidalia onions, this particular variety of onions caramelizes very well.

To caramelize anything means just what you think it does; cooking something long enough to where its natural sweetness shines through and the finished product has a lovely, deep brown color.  Think of when you sear a piece of meat in a non-stick pan; if you cook it long enough and over the right heat, you get that tasty brown crust; same with seared scallops, roasted acorn squash, the topping on a homemade upside down cake….and the list goes on and on.

With my Vidalia onions this week, I decided to make a big batch of caramelized onions cooked low-and-slow in my Dutch oven along with some olive oil, butter, salt, pepper and fresh herbs.  A splash of white wine towards the end to release any brown bits from the pan and voilà: caramelized onions are born.  For this dish, I served some of the onions underneath roasted green beans, along with some mushrooms and some crispy prosciutto chips. Caramelized onions freeze very well, so that next time you are craving a bowl of homemade French Onion Soup, or even a simple side for a roast chicken or stuffing for a pork tenderloin, defrost away and enjoy!

(To view this recipe, click on the blue title of the blog post above*)

Cheese Tortellini with Pancetta, Mushrooms & Peas

March 19, 2025 No comments

Store-bought, fresh pasta is a wonderful thing to keep in the freezer or fridge for a quick weeknight dinner idea. It has a shorter cooking time than its dried counterpart and can be mixed with just about any sauce and/or seasonal produce you have on hand.  For this dish I used tri-colored cheese tortellini, fresh green peas, garlic, Pecorino cheese, fresh basil, crispy cubed pancetta and some sliced mushrooms.  While the pasta cooks, the sauce comes together in a sauté pan that I deglaze with white wine for added flavor.

(To view this recipe, click on the blue title of the blog post above*)

‘Moroccan Lamb Chops with Tomato-Olive Relish’

March 18, 2025 No comments

Recipe Courtesy of Eating Well Magazine

Perfectly grilled to medium, these organic lamb chops are first given a Moroccan flair with a sprinkling of ras el hanout.  A fragrant mixture of turmeric, ginger, cumin, cinnamon, cayenne, coriander, allspice and cloves, this North African spice blend is incredible on a number of grilled or roasted proteins, but that is also popular in tagines and stews.

These seasoned lamb chops are finished off with a simple relish of fresh tomatoes, briny green olives, olive oil and some chopped, fresh parsley.  The fresh relish is a lovely accompaniment to the mixture of warm spices in the ras el hanout.

(To view this recipe, click on the blue title of the blog post above*)

‘Bucatini with Peas, Wild Mushrooms, & Creamy Tarragon Sauce’

March 17, 2025 No comments

Recipe Courtesy of Fine Cooking Magazine

I’m a sucker for bucatini. The thick, long strands of spaghetti-like pasta that is unique in that each strand has a hole running through the center; this allows for whatever sauce you pair the cooked pasta with to be absorbed not only on the outside of the warm noodles, but on the inside as well.

This creamy vegetarian pasta combines the al dente bucatini with sweet green peas, sautéed wild mushrooms, and a tarragon-infused sauce that is made by combining some of the starchy pasta water with mascarpone cheese.  The slightly sweet, thick Italian cream cheese is accented by the last minute grating of salty Parmesan cheese, and a bright finish of micro greens or pea shoots, if you desire.

‘Spring Salad with Herbed Goat Cheese’

March 16, 2025 No comments

Recipe Courtesy of Cooking Light Magazine

This lovely salad is a picture-perfect showcase for all of Spring’s finest vegetables. Baby greens, asparagus tips, crispy radishes, sweet green peas…they are all in the mix.  Flavored with a simple lime vinaigrette and served with rounds of tangy goat cheese coated in a mixture of fresh herbs, this salad is a wonderful introduction to early Spring’s bounty.

‘Garden Greens Pizza’

March 15, 2025 Comments: 2

Recipe Courtesy of Cooking Light Magazine

This pizza was incroyable!  (Just like the publication that the recipe came from).  Cooking Light magazine is one of my favorite all-time magazines for a multitude of reasons.  First off, the photography is amazing, the recipes are very well tested, and the variety of foods and produce highlighted is both seasonal and diverse.  Some might see the word light in conjunction with food and think bland— no dessert and none of your favorites like pasta or pizza.  But oh no. Light here means a diet of diversity—all types of proteins, a multitude of veggies, and ingredients to lighten everything up.

For example, this decadent vegetarian pizza is lightened up with the use of whole grain pizza dough, tons of veggies, part-skim varieties of both ricotta cheese and mozzarella cheese, and the fresh flavors of herbs and citrus.  Those components and also, asparagus tips, sugar snap peas and beautiful zucchini ribbons. Appealing, right? So my recommendation to you is to subscribe to this (now quarterly) magazine if you don’t already, and when you do, to try as many of their wonderful recipes each month as you can!

(To view this recipe, click on the blue title of the blog post above*)

‘Orecchiette with Leeks, Spinach, Sausage & Peas’

March 14, 2025 No comments

Recipe Courtesy of Fine Cooking Magazine

This healthy Spring-green pasta pairs some of the finest veggies of the season: sweet green peas, sliced leeks and baby spinach. All sautéed together with some fresh lemon juice, grated Parmesan cheese, fresh mint from the garden, and crumbled Italian sausage, this one-bowl dinner comes together in no time and makes for great leftovers. (If there are any to speak of…)

Baked Plum Tomatoes with Pesto & Goat Cheese

March 13, 2025 No comments

These tender baked plum tomatoes are filled with a homemade basil pesto sauce, creamy crumbles of French goat cheese, and for a bit of crunch–toasted Panko breadcrumbs.  A simple yet super flavorful side dish that works well with a roast chicken, served on the side of your favorite soup, or even a top al dente pasta for a vegetarian dinner idea.

(To view this recipe, click on the blue title of the blog post above*)

‘Carrot-Asiago Bread’

March 12, 2025 No comments

Recipe Courtesy of www.MarthaStewart.com

Both the grated carrots and the sour cream in this savory quick bread, make for a very moist crumb.  And for the incredible flavor? Melted butter and salty Asiago cheese are the culprits on that front. Not only do you add tasty, grated Asiago cheese into the carrot bread’s batter, but you also sprinkle some on top of the bread (along with almonds) for a toasted crunchy exterior.  A wonderful quick bread that is a perfect accompaniment to a bowl of soup, or a light dinner or brunch menu.

(To view this recipe, click on the following link: https://www.marthastewart.com/1521155/carrot-asiago-bread)

« Previous Entries
Next entries »