Spinach Sausage Filo (Phyllo) Lasagna

Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.  The name filo (phonetic) or phyllo (transliteration) comes from Greek φύλλο ‘leaf’. The origin of the practice…

Read More

Chocolate PB & J Muffin Cups

Well, okay, they’re not really peanut butter, but they really are super chocolatey, filled with strawberry jelly goodness, and phenomenally delicious. And instead of peanut butter – they are secretly filled with creamy ground cashews – even better. Trust me! We’ve all decided there’s nothing better than the combination of peanut butter and chocolate (any…

Read More

Lemon Basil Coconut Flour Pasta

Ever since my less than successful attempt at coconut flour noodles awhile back, I’ve been dreaming of ways to make the experience, the idea, and the flavorsome food, more victorious. I needed a way to create grain-free coconut flour pasta. About 6 months ago, I knew deep down I had discovered a way – the…

Read More

Pumpkin Pecan Spice Crumble Bars

Although pumpkin spice season officially begins in September, I quite enjoy the scent of cinnamon all year round. In fact, THAT spice smell, along with evergreen and rosemary, makes the holiday season especially sensational in my mind. It’s not just the family get togethers, friendly company, and gift giving that warms my heart, but it’s…

Read More

Rosemary Orange Marinated Smoked Gouda

What do you bring when you’re ask to attend a party? Do you inquire as to what’s needed or desired? Do you wait until prompted to bring a dish? Do you make whatever the heck you want? Do you skirt the issue of food and bring a host/hostess gift? Do you ignore the idea all…

Read More

Pomegranate Raspberry Swirl Mochi Ice Cream

I have a very good friend who absolutely adores mochi ice cream. Once in a while she’ll treat herself to some store-bought ice cream treats, but only on a whim. So, when I saw this recipe for “easy” homemade mochi ice cream balls, my insides filled with flutters. Soft mochi—smooth and pillowy and cotton ball-light—needn’t…

Read More

Pear Parsnip Soup

Fall is in the air. Actually, it’s HERE. Physically here. Fall is my very favorite season, as you know, other than the fact that it stands as the forerunner and sure sign of the bitter cold to come. Aside from all that, the winter produce and shift from light summer delights enthralls me. As does…

Read More

Lemon Mascarpone Pear Tartlette

Can you believe it’s been almost 18 months since I first dreamed up this recipe? I remember it well. I was sitting across the table from my bestie, enjoying a gorgeously delicious giant “BIG” salad for lunch. (Neither of us look like Elaine Benis, by the way). We gabbed and gossiped (for shame), and all…

Read More

Acorn Pear Bourbon Butter Cream Tart

Believe it or not, I’ve had a draft of “Acorn Pear Butter” sitting in my files for over a year now. Yes, it’s been THAT long since I started planning a smooth and creamy wintery spiced spread ~ intended to be slathered over anything and everything. Cinnamon. Allspice. Cloves. Caramelizing with ready and ripened pears…

Read More

Rosemary Orange Riesling Reduction

I made a step. According to my father… I’m getting old. And THAT’S the reason why I’m coming around, opening my palate, and beginning to enjoy some white wines. Crazy, right? DRY…super DRY riesling, this time. An absolute PERFECT match for roasted pork tenderloin. Not that I didn’t love it, but I happened to have…

Read More