I have never made this before… but now I’m hooked. This traditional style English Cottage Pie is a new family staple especially after a winter like we had this year!The recipe below is a combitnation of a few different takes on the cottage pie, with a few of my own twists through in. Hearty, meaty… Continue reading Cottage Pie, you say?
Friday night in the bottom and we were in the mood for something authentic. I remembered hearing a lot about this little place over by the 17th Street Farmer’s Market, called “Tio Pablo”. A taqueria and tequila bar by acclaimed owner of both Lulu’s and Millie’s, Paul Keevil. My husband and I both agreed a… Continue reading Dinner at Tio Pablo!
I have been off grid for a few months while my hubby heals from surgery and it feels great to finally be updating CookSomething! RVA What better place to get back into the groove than a cozy, rusticly chic and pleasantly unique café… the Urban Farmhouse Market & Café.
This delicious and rich stuffed chicken makes a wonderful main dish and is complimented by any number of veggies sides. The tangy goat cheese blends beautifully with the rich peppery pesto. This mixture keeps the chicken breast very juicy and flavors the breast cutlet from within. Although this is not an “in a flash” dinner,… Continue reading Pesto and Goat Cheese Stuffed Chicken
Rick Bayless will make anyone wanna roast up a batch of tomatillos! Even someone like me that had never bought a single tomatillo.
My go to for any given night is “Tex-Mex”. I say “Tex-Mex” because I am under no illusions that my version of anything “Mexican” is heavily influenced by my southern American heritage and in no way truly authentic. That being said, I have perfected my Pico de Gallo recipe and it has become quite the staple at… Continue reading 5 ingredient Pico de Gallo
Antipasto literally translates as “before the pasta,” or more widely, “before the meal.” But with all of the different components, textures and flavors we are usually quite satisfied with this spread as our meal.