Salisbury Steak with Mushroom, Onion and Caper Sauce

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Salisbury Steak with Mushroom, Onion and Caper SauceSalisbury Steak is just a lovely way of saying that we’re looking at a thick hamburger “steak” with gravy.  And I’m all over that.  I hate those thick burgers, that in order to eat them you have to unhinge your jaw, like a python.  I always eat those types of burgers with a knife and fork anyway, so why not add some terrific gravy?  Continue reading

Chicken with Peppers and Onions, Portuguese-Style

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Chicken with Peppers and Onions, Portuguese-StyleThis is the way you might find chicken prepared in a Portuguese kitchen.  I found it surprising how much oregano is used in their cooking.  I knew that cilantro and bay leaves were used frequently, but why not?  It makes for some tasty dishes.  Continue reading

Spicy Caribbean Orange-Guava Mayonnaise

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Spicy Caribbean Orange-Guava MayonnaiseThis is the perfect foil for the Caribbean Pork Burger, but feel free to serve it with a pork roast, French fries, a wooden plank, steamed shrimp, grilled chicken or whatever you’re eating at the moment.  It’s plain and simple, a great little sauce.   Continue reading

Herbed Tomato Tarte Tatin with Lemon-Ricotta

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Herbed Tomato Tarte Tatin with Lemon-RicottaI love tomato sandwiches.  When the tomatoes are bursting with flavor, falling off their vines and are in great abundance, The Goddess is in heaven.  But a Goddess doesn’t live by tomato sandwiches alone.  No.  No, she doesn’t.  This is relatively quick and easy, particularly if you purchase one of those rolled up pie crusts…and they are quite tasty and work great for this recipe.  Continue reading

Eggplant, Zucchini and Tomato Casserole with Lebanese 7-Spice

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Eggplant, Zucchini and Tomato Casserole with Lebanese 7-SpiceThis is a layered affair.  If you aren’t familiar with Lebanese 7-Spice or Baharat, you might want to wander into a Middle Eastern market and pick some up.  This blend uses the “sweet” spices, like allspice, cardamom, cinnamon, etc.  But, it’s wonderful in savory dishes.  It lends itself particularly well to lamb and as it turns out, eggplant, zucchini and tomatoes.  Continue reading

Creamed Spinach with Summer Squash and Corn Casserole

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Creamed Spinach with Summer Squash and Corn CasseroleThe Goddess loves creamed spinach, but for some reason, she doesn’t make it too frequently.  It’s particularly nice with steak, don’t you think?  Well, she was serving steak with Bleu Cheese Butter and Mocha-Merlot Sauce with Shallots.  So, creamed spinach seemed like a good idea…but then… Continue reading

Pizza-Flavored Stuffed Patty Pan Squash

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Pizza-Flavored Stuffed Patty Pan SquashNo, you’re not seeing double.  This isn’t yesterdays Vegetarian Stuffed Patty Pan Squash.  Wasn’t that yummy?  Aren’t patty pan squash just fun?  It’s even fun to say “patty pan”!  You know how The Goddess goes on about “options”.  Continue reading

Vegetarian Stuffed Patty-Pan Squash

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Vegetarian Stuffed Patty Pan SquashThis is a perfect and perfectly delicious vegetarian entrée.  Of course, you can stuff zucchini, but if you can get your hands on some patty pan squash, grab ’em up.  They’re just so much more fun.  These reheat well, so they can be prepared when you have time and then you can simply reheat for a nice mid-week meal.  Continue reading

Blackberry Vinaigrette with Orange and Mint

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Arugula with Avocado, Nectarines and Goat Cheese with Blackberry Vinaigrette with Orange and MintThis is what I refer to as “a back pocket” recipe.  It’s good to have this to fall back on and use frequently.  This vinaigrette is wonderful drizzled over a salad that includes goat cheese and yellow/orange fruit.  The color contrast between the goat cheese, the fruit and the vinaigrette is striking.  And truly delicious.  Continue reading