Bacon Dill Potato Salad

The holidays are not always frosty and cold. Sometimes they are downright warm! At least they are in the Dallas area.  Sure, last year we enjoyed a white Christmas, but our typical Christmas is spent in often balmy 70 degree weather.  When I plan my Christmas Day meal I pay close attention to the weather.  If temps are looking to be above 60 then I plan a lighter meal that can be served cold, or at room temperature.  This potato salad...

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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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Carrot, Cardamom and Coconut Soup

I always carry with me a book I call my ‘Inspiration Book’. This is the place where I jot down ideas, or flavors, so when I get back to my home kitchen I remember what it was, exactly, that inspired me.  This little book has served me well, and it is directly responsible for this soup.  When my husband and I were off at IFBC last month we took a little side trip into Vancouver, BC.  I had never been to Canada and it was...

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Paneer Potato Cakes

In the last few months I have discovered a few new ingredients that I absolutely love! The first of these is a spice called asafoetida, a deeply pungent smelling spice that, when cooked, adds a smooth onion flavor.   A little of this spice makes a big difference as far as complexity of flavor is concerned.  The other ingredient is chickpea flour.  I was inspired to try this from a cooking show where the presenter made sweet potato...

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Beef Shawarma Meatballs

Not long ago I had lunch at a little Lebanese restaurant and I discovered some really wonderful new dishes. One of these was shawarma, a meat mixture that is marinated in a spice blend, placed on a spit, and slowly grilled.  It is sliced thin and served with pita and other fresh garnishes.  It is very similar to a gyro but with distinctly different spices.  I fell in love!  The restaurant owner, of course, would not share their recipe...

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