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Jan20

Jalapeno Cheddar Pigs in Blankets

Ok, sometimes you need things … I am serious when I say need. A few days ago I was discussing pigs in blankets with some friends on the Twitter.  It became apparent to me that, despite our love of the finer things, a good old-fashioned pig in a blanket could reduce us to children.  Happy, and often naughty, children.  (Linda, I’m looking at you!)  When a desire strikes, who am I to say no? My little piggies, all natural...

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Dec27

Chorizo Dip

I find when guests come to visit that a good dip can make the evening. I’m not sure what it is exactly about dip that is so enticing, but I do know that a good dip recipe, or two, can be a life saver.  Perhaps it is the communal aspect of dips, the fact that they force interaction, that make them not only a great party nibble but an activity everyone can enjoy!  I decided that I needed more warm dips in my life.  It goes with...

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Dec22

Boudin and Green Pepper Quiche

Breakfast for a crowd can be something of a nightmare. It is not that I dislike having people over – far from it – but when it is breakfast we are talking about it can get a little tense, especially if eggs are involved.  Cooking eggs in a manner that appeals to everyone is a tricky thing.  Some like their eggs fried with a soft yolk, others like scrambled eggs so hard they resemble rubber.  I have found only one way to...

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Nov30

Cornbread Topped Turkey and Green Chile Casserole

The day after Thanksgiving I tend to bag up some of my left-over turkey and freeze it. I love knowing that I have, in my freezer, the means to make any number of easy weeknight meals.  From pot pies to tetrazzini, frozen turkey meat is a good thing to have on hand.  This year I decided to try out a new idea that blends creamy pot pie filling with a Tex-Mex flair.  I served this up to my casserole hating husband who went back for...

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Nov04

Sweet Potato, Apple and Caramelized Onion Gratin

I am exhausted. Project Food Blog has been, and continues to be, intense, I’ve had friends in from out of the country, I have four family birthdays coming up, and I am still working three part-time jobs.  On top of it all looms the specter of Thanksgiving and all the preparation that entails.  I am doing my best not to think about it too closely and a good distraction is my kitchen.  This gratin was born out of my efforts to...

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