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by on April 18th, 2017

Raspberry and Pistachio Cobbler

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Finished off all those raspberries.

With summer almost here and all those berries starting to come in season, ya need to put this on your list of things to try; especially if you need a good cobbler type dessert to throw together to take to a gathering of friends.

I love to pick my own berries and hoping timing is right this year for us to be around when blackberries, strawberries and raspberries are in season for the picking. I’ve given up on picking blueberries or at least to freeze them because I don’t care for them once they are frozen. I guess they are ok in blueberry muffins or bread or cobbler but I don’t like to eat them frozen like I do the other berries.

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by on April 12th, 2017

Edamame with Garlic and Soy

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Garlic Edamame, yum!

What a simple recipe I’m giving you today; so simple I’m doing it for myself tonight when my husband goes out with the guys.

How about some edamame to go with the Asian inspired dinner you are having or for the sushi you are making (or buying). Don’t just eat salted Edamame, you have to try the recipe I was first ate at Ozumo restaurant in San Francisco

So, read my “true confession – Edamame” here. and fine out more about the edamame saga. The restaurant that I went to and took my own garlic and mixed with their edamame now has Edamame in Roasted Garlic Butter on their menu for $4.50 a serving. I like doing the garlic in olive oil instead of butter and then I add a splash of soy sauce.

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by on April 6th, 2017

Mini Double Chocolate Berry Cakes

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Good things come in small packages.

Good things do come in small packages. If a person with normal cravings is served a large piece of chocolate cake what do you think they would do? Maybe eat the whole thing or eat just a few bites then wish later they had finished the cake. I know I don’t want to go to bed with chocolate regrets knowing that if I had finished that cake I would be completely satisfied.

You can finish this cake and not have any guilt feelings about eating too much even though you cleaned your plate because this is a tiny 4-5 bite serving.

Just how many chocolate things do I like? Well, I have to start with Tootsie Rolls, then chocolate covered strawberries, chocolate chip cookies, chocolate cake, Milk Duds in my movie popcorn, chocolate pot de creme, York Peppermint Patties (one of my favorites), chocolate cheesecake, chocolate bread; you name it if it is chocolate I’m going to like it.

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by on March 30th, 2017

Roasted Beet and Pine Nut Salad

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Beautiful salad and if you keep the beets separated they won’t bleed on each other.

Seems like it was just winter (usually short period of time here in Texas) and now it is springtime with summer just weeks ahead. The winter took havoc on our back yard killing about 1/4th of our plants. Since my husband loves shopping nurseries we will have plenty of shopping and planting to do to get it back in shape. I’m not a fan of hot summer days here in Texas but I will be glad to start using our outdoor kitchen again since it is getting warmer. Now that we have a new 65″ tv hanging on the wall out there and some new chairs that swivel between the pool and tv wall, I’ll be spending a lot of time out there.

I’m sure I’ve said before how much I love beets. I did these back in the winter when I could find yellow and red beets in the grocery. Seems like you can find beets year round in the markets but not always yellow beets.

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by on March 24th, 2017

Pimento Cheese

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Pimento Cheese, the most beloved sandwich spread.

What was your sandwich of choice when you were a kid? I could never turn down a bologna sandwich on WHITE bread with mayonnaise or mustard and a handful of potato chips added before putting on the top slice of bread and then it gets a good press down to crunch the chips up. Or, one of my top picks would have to be a pimento cheese sandwich on toast with a side of Fritos and dill pickle slices. I was never a peanut butter and jelly kid. I don’t think I ever ate peanut butter and jelly when I think back on it. A peanut butter sandwich for me is just PB no jelly and that’s it.

Everyone has their cherished recipe for pimento cheese; that is if you like the creamy cheesy spread. How many recipes for pimento cheese have you tried to come up with the best ever spread. And how many more recipes are there out there anyway? Are you always making PC the way your mother did? I guess I have for years and I’ve always started with Velveta cheese, adding some pimento and mayonnaise and that’s about it. I’m sure you are shuttering with the Velveeta cheese ingredient and the fact that it’s not a real cheese but that is what we grew up on. Over the last few years I’ve tried using some grated cheese and didn’t care for it then I started paying attention to chef’s saying not to use the pre-grated cheeses because it has a coating on it and does not work well in recipes.

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