One of the first dishes I have in mind when the days start to get colder, is Mac and Cheese. While the basic combination of cooked pasta and cheese sauce is always tasty and warming, to make it more interesting, Continue reading “Mac and Cheese with Peppers and Bacon”
Although I rarely use store ground meat, I’ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same time, add more interesting texture to the patties. Continue reading “Turkey Patties with Mushrooms, Parsley and Sun Dried Tomatoes”
The following recipe is a free-style version of the Sephardic Burekitas, (small hand pies), which I’ve previously posted here (check THIS and THIS posts). Continue reading “Spelt, Yogurt and Olive Oil Burekitas and Roulade, with Mushrooms and Goat Cheese Filling”
The following tasty dish is quick and easy to make, and will fill your kitchen with amazing earthy fragrances. Continue reading “Chicken Thighs with Mushrooms and Chestnuts in Red Wine Sauce”
Whenever I prepare lobster rolls (click HERE for the recipe), I cook one or two extra lobster tails, to use in different dishes.
This time, I decided to use the cooked lobster in a quick and light pasta dish. I opted for a lemony butter sauce, as the lemon beautifully complements the somewhat sweetish flavor of the lobster meat, and butter, as it simply makes everything better. Continue reading “Angel Hair Pasta with Lobster Tail and Lemony Sun Dried tomatoes and Capers Butter Sauce”
After my successful experiment of cooking chicken in cider and apples (recipe can be found HERE), I’ve decided to use these ingredients to prepare pork tenderloin (also known as pork fillet) in a similar way. Continue reading “Spiced Roasted Pork Tenderloin with Apples and Cider”
Serving whole roasted pork tenderloin (also known as pork fillet) makes for an impressive dinner. It is also a cut that requires short preparation and cooking time, so it is one of my preferred options when it comes to easy entertaining. Continue reading “Roasted Pork Tenderloin with Peaches and Rosemary Compound Butter”