Roast Beef and Cheddar Biscuit Spirals

I made a yummy, but the recipe is not here! No, this recipe is over at the adorable blog Stay at Home Foodie and you should go check it out right now! Deena, the lovely lady behind the blog, asked for blog posts about cooking with kids, something she is passionate about, and I decided I wanted to contribute. I have no kids of my own, unless you count my three hound dogs as kids … which I do, but I was a kid and I spend time...

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  Do you want to know the secret to super juicy burgers?  Would you believe that these juicy burgers have only two ingredients??     I am going to share the secret to the most juicy burgers you have ever eaten.  It is so simple.  It also goes against everything I have ever read about making juicy hamburgers.  I was a sceptic, I admit, until I tired it.  Now, I am sold and if you try it I think you will be, too! The secret is salt. ...

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Croque-Madame Panini

What is better than a ham and cheese panini?  How about a ham and cheese panini topped with a fried egg and some creamy mornay sauce?   While dining out at a local French cafe I had a Croque-Monsieur which was quite nice.  I promptly went home to research what went into this sandwich when I discovered a recipe for a Croque-Madame.    A croque-madame has a sunny-side, or over-easy, egg and mornay sauce on top.  You can’t imagine...

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Curry Crusted Chicken Thighs

I love Indian flavors, but I don’t always have the time, or the foresight, to marinade a bag of chicken for a day or two during the week.  Some nights I need curry, and I need it fast.  This recipe is perfect because it take about five minutes to prep but yields chicken that tastes like it has been soaking up curry marinade all day. I use boneless, skinless chicken thighs because they stay moist after being roasted in a very hot...

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Playing in the Kitchen – Pork Chops

So let me start by saying that Nigella Lawson’s Mustard Pork Chops are SO tasty.  I can’t recommend them highly enough.  Not only was the recipe fast and easy, it was darn tasty and something I would be proud to serve for a dinner party.  If I had them. The sauce, really, is what makes the dish.  I used a whole grain mustard so the sauce had lovely brown flecks in it, I reduced the cream from 1/3 cup to two tablespoons...

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