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 and full of flavor; I hope you’ll try this recipe. 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 little fine tequila and tacos sounded mighty good!
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. Continue reading “Brunch at 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, about an hour and you have a beautifully baked, golden browned dish of deliciousness! 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. Continue reading “Quick and Easy Tomatillo Salsa”
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 our home and a party/cookout favorite. 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. Continue reading “Quick and easy dinner with tons of flavor… Antipasto Night!”
Taking a page from Marcella Hazan’s cookbook, “Essentials of Classic Italian Cooking”, I set out to make the perfect roasted chicken. While I followed the basic recipe, I took some creative liberty with flavors. Continue reading “Rosemary & Lemon Roasted Chicken”
Although I have made Sushi a few times before, I am so glad I did a little research and a little chatting about a few secrets to making really good sushi!!
I wanted focused on a few keys things, good rice, good grades of fish, uniform slices of veggies, and a good sharp knife.
For tonight’s sushi, I am making 5 rolls. My sweet husband and I have chosen tuna, salmon and imitation crab meat. Tuna will be used to make both a spicy tuna roll and a regular tuna roll. Salmon will be used for a salmon roll. And of course, the California roll calls for the imitation crab.
Farfalle is of course, bowtie pasta. One of my favorite pastas, because isn’t everything is fancier with a bowtie?
Continue reading “Fresh Whole Wheat Farfalle & Pesto Chicken”
Cook Something! RVA 