Fresh corn season is at its’ peak, and I find myself using it as much as I can. Of course, there’s always frozen corn, or even canned corn, but freshly picked corn is by far the best. Continue reading “Cornbread with Fresh Corn, Andouille Sausages and Cheddar Cheese”
As often happens, I found two ripe bananas in the kitchen, and decided to use them as a base for quick muffins. Continue reading “Spiced Banana, Walnut and Chocolate Muffins, with Chocolate Frosting”
The following cakes will indulge anyone who is into moist, syrupy cakes. Continue reading “Almonds, Dried Cranberries and Maple Cake”
Strawberry season is here and the farm stand has abundance of fresh and tasty ones, full of flavor and wonderful aroma, so much better than the ones at the supermarket. Continue reading “Strawberry Buttermilk Swirl Cake”
Chicken marinated in buttermilk is known mostly as the base for the tasty Southern fried chicken, which is juicy inside and crispy on the outside.
However, the marinade works its wonders with roasted chicken as well, and since I’m not much into deep frying, especially in the summer, I’ve decided on the latter option. Continue reading “Buttermilk Marinated Chicken Thighs with Almond Crust”
Scones are such tasty and easy to make pastries, that whenever I bake them, I’m surprised I don’t bake them more often. These crumbly and not too sweet mini cakes, are wonderful when served fresh from the oven, with butter and jam. Continue reading “Oats, Raisins and Cranberries Scones”