7 posts from month 02/2015

White Bean Dip with Roasted Garlic, Pancetta & Spinach

I gave a bite of this one to one of my main taste testers, my five year old son, and got the immediate nod of approval.  He could be a professional tester one day, I swear.  The moment something hits his mouth he either says 'mmm'' and nods in approval or basically says 'yuck' and literally spits it out.  Stand clear.  He's either all in or all out.  He has a grown up palette at age 5 and I've been able to test countless recipes with him.  I ... Continue Reading

Potato Pancakes with Horseradish Dill Creme Fraiche

I can think of so many dishes that these delicious, crunchy little pancakes would go well with - as part of a breakfast with an egg over easy topped with fresh Parmesan, or maybe alongside a roast for Easter dinner?  Or even made into smaller pancakes and served as an appetizer or topped with smoked salmon.  The trick is to get them crunchy on the outside and tender on the inside (but not raw) by not cooking them at too high a temperature.  Every stove top ... Continue Reading

Parmesan Breadcrumb Chicken Bites

When I entertain I often am cooking for adults and kids both.  And one thing I've noticed is that when I make fancy little bites of food for the grown up crowd the kids want to eat what we have,  even though they might not exactly like all the flavors or spice.  So I started making these little Parmesan breadcrumb chicken bites and serving them with fancy little bamboo fork skewers and now I can't keep the grown ups away from the kids food!If you were going ... Continue Reading

Toasted Almond and Cranberry Bundt Cake with Chocolate Drizzle

My sister gave me a beautiful bundt cake pan for Christmas (thank you Shannon!) and that is the inspiration behind this scrumptious recipe.  I love texture so I thought toasted sliced almonds would work really well both in the cake and on top to break up all the richness.  And I used a sweetened dried cranberry as well as honey and strawberry Greek yogurt (full fat) to add moisture and flavor to the cake.  By using these two ingredients I could cut back on ... Continue Reading

Prosciutto & Ricotta Whole Roasted Chicken with Balsamic Leek & Onions

Sunday dinner? Done.  Easter dinner?  Done.  Casual dinner with friends? Done.  This recipe is perfect for so many occasions.  It does takes about an hour and a half to cook but only 15 minutes to prep and once it's in the oven you don't have to do a thing.  And the melt-in-your mouth balsamic onion and leek mixture is the perfect compliment to the dish.  It's almost like a thick sauce served underneath the chicken.  There is a ton of ... Continue Reading

Garden Zucchini Soup & Parmesan Thyme Crisps

My mom and my sister both got the gardener gene.  They are amazing and can make anything grow in abundance.  So when their zucchini comes in, well…let’s just say there aren't enough zucchini recipes to go around.  I created this one as a starter course to our Easter dinner last year and it was a huge hit in our family.  I decided to recreate this dish today but since my mom and sister aren't nearby I had to use organic store-bought zucchini.  It was still delicious but I sure missed ... Continue Reading

Crab and Brie Quesadillas

This is such a decadent and mouth watering dish but it couldn't be any easier to throw together.  And it's just as good cold or at room temp so it makes it the perfect make-ahead dish as an appetizer to a dinner party.  I did use fresh king crab legs straight from the shells but you could subsidize good quality lump crab in a pinch. The balance of flavors from the fresh crab and lemon with just a hint of spice and vinegar from the Tobasco goes perfectly with the creamy brie.  Amaaaazing. ... Continue Reading