Now I have plenty of versions of creative lasagnas all over the place on the blog.SO many.You know I pride myself on innovation and crafting flavor amalgamations that are not only unusual and typically unheard of, but also astonishingly delicious.It sort of blows my mind that it has never occurred to me to bake a…
Read More
I’ve often wondered why Italian chefs use a combination of butter and olive oil to create amazing sauces. So, I did a little bit of research. And, it all makes sense. By mixing oil and butter together, you can increase the smoke point and the flavor. It really is the best of both worlds. The fat…
Read More
Who remembers crafting personal pizzas atop English Muffins as after school snacks as a child?I sure do…Dry little crumpet rounds, sauced with sickly sweet jarred pizza sauce, sprinkled with oily provolone, and maybe a sprinkle of mini pepperoni – these items certainly did not come from my family kitchen (I’ve always been a GOURMET princess…
Read More
Pull apart bread is basically warm, cheesy garlic bread that’s cut into perfectly pluckable little cubes so that you can eat it with your hands. Basically, this is the best thing since sliced bread. Almost. You really do need to add in the fresh Tomato Balsamic Reduction Sauce – and now we are talking! A boule…
Read More
So we all know how comforting and satisfying a slice or two of pizza can be – whether Chicago Style Pizza, NYC Style Pizza, rustic pizza, local pizza, or plain old Domino’s or Pizza Hut. (I actually have a very strange affinity for cold, leftover Domino’s pepperoni pizza for breakfast 🤮 – I know, it’s…
Read More
Upon entering one of my favorite yoga classes in early September, I was greeted with a GINORMOUS bowl of fresh peppers and tomatoes.“They are to share,” he said.“Really? All of these?”“Yes, let’s divide them up. I have SO many!” SCORE! I left with a tired body, refreshed mind, and a bundle of fresh veggies. The…
Read More
Compote or compôte is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. While certainly not considered a dessert in the traditional sense, I’ll bet you money that this sweet citrusy and aromatic sauce would be thoroughly enjoyed…
Read More
Slightly reminiscent of my Venison Meatballs from years ago, this version of Bison Balsamic Meatballs & Scented Rosemary Mashers is even better! It’s not just the bison that makes the meal so good, or the aroma of fresh rosemary wafting through the kitchen in every way. Nope. It’s the homemade tomato sauce. That’s it! It…
Read More
It’s that time of year again when homegrown tomatoes begin to multiply overnight and piles and piles appear ripe and ready day after day. I don’t think I’ll ever run out of ways to use up those precious little gems ~ Candied Tomatoes Cumin Tomato Jam Blistered Cherry Tomatoes Green Tomato and Chile Salsa The list…
Read More
It’s been a while since I’ve whipped up a batch of my magnificent Mighty Meat Lasagna – oh, and my Tantalizing Tomato Sauce too. The smell of lasagna fills the olfactory senses with such delight – you know what I mean? No matter who you are, it just smells good and it feels good… Lasagna…
Read More
