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?”
Trying out a new recipe, and something I’ve never made before, a gratin. This recipe seems simple enough and I’ve got a 3 pound bag of Russet potatoes, so here we go! Continue reading “Potato & Fresh Thyme Gratin”
Winter is fast approaching… and nothing is more comforting to me than pulling out our slow cooker and all of the possibilities. From soups to stews to mulled cider this is perhaps my favorite appliance. Continue reading “Slow Cooker Black Bean Chili”
Since discovering the ease of making my own seasonings and rubs, I have rarely purchased a store-bought packet. Continue reading “Better than Store-Bought Chili Seasoning…”
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”
First time ever roasting a whole chicken vertically using a great idea from Pinterest.com was delicious!
Farmer’s Market Red Potatoes, Baby Carrots and Rosemary fresh from the herb garden. This is one of my favorite side dishes, quick & tasty! Goes great with chicken or beef, tonight its grilled chicken at our house…
- 2 medium red potatoes
- handful of baby carrots
- 1 tbsp of olive oil
- 1 sprig of rosemary, minced
- sea salt
- black pepper
- 1 medium clove of garlic, minced
Pre-heat oven to 425 degrees. Wash red potatoes, dice into half-inch think pieces. Cut baby carrots in half lengthwise. Toss in baking dish with salt and pepper to taste, olive oil, garlic and rosemary. Place in pre-heated oven for 30 minutes tossing after 15 minutes to cook evenly.
Serve hot with your favorite protein and a glass of wine!