Hummus is truly a family favorite! With seemingly limitless favor combinations, hummus is perfect for a packed lunch with carrots and celery or as a fun addition to a cheese board at a swanky dinner party. Possibilities galore! Continue reading “Hummus… A very versatile snack!”
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”
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”
I wanted to try out two new things today with this batch.
First was my brand new Ravioli Press by Norpro. I picked this little gem up at really specialty shop in Cartytown called “The Compleat Gourmet”
Second was Semolina!! I found Semolina much more readily available in my area than the holy grail of flours, Italian “00”. I have eaten a few fresh semolina pastas before but I had not worked with this flour before. I am using Bob’s Red Mill Semolina.
Up next on my pasta journey…. Ravioli!
Again as in my previous posts, I used the Basic Pasta Dough Recipe a truly versatile dough to use as a staple.
**Remember to flour the pasta sheets as necessary to prevent sticking and tearing.
For the Filling:
1/4 lbs. Ground Italian Sausage (browned and drained)
2 tbsp grated Parmesan Cheese
1/4 c Ricotta Cheese
2 tbsp shredded Mozzarella Cheese
2 tbsp Feta Cheese Crumbles
1/4 Frozen Spinach (thawed and squeezed dry)
I used the same Basic Pasta Dough Recipe as in my last post but added 4 tablespoons of fresh spinach powder for color and taste I left the powder a bit flaky.
Cook Something! RVA 
