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Delicious Dish: Fresh Tomato Sauce from Smitten Kitchen

September 30th, 2010 No Comments

Delicious Dish: Fresh Tomato Sauce from Smitten Kitchen

Now that a cool breeze is setting in, I’m ready to dive into some hearty, warm dishes.  Marinara is go-to sauce for me and my veggies, but I always wonder how “fresh” is it at the grocery store.  So it dawned on me today, why not make my own?  I know what you’re thinking, I’ll post the recipe and never do it (you’re probably right).

But in case I decide to whip up some fresh pasta, I now have this easy recipe as a reference.

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Delicious Dish: “The yup-this-is-the-beer-lovers-bloody-mary edition.”

August 21st, 2010 No Comments

Delicious Drink: “The yup-this-is-the-beer-lovers-bloody-mary edition.”

(via missjacobi: via girlwearsmascara)

For those of you who take your bloody marys seriously, try out this bad boy.

  • 12 oz. tomato juice
  • Juice of 6 medium limes, fresh-squeezed
  • 6–8 dashes Tabasco sauce
  • 2 tsp. Worcestershire sauce
  • Half a small onion
  • 2 Tbsp. plus 1/2 tsp. pequín chile powder
  • 1/4 cup plus 1/2 tsp. sea salt
  • 4 bottles light Mexican beer
  • Ice
  • Tool: blender
  • Glass: pint, chilled
  • Garnish: chile-salt rim, lime wheel
  1. Place first five ingredients, along with half a teaspoon of pequín chile powder and half a teaspoon of salt, into a blender and process for 1 minute or until smooth to make michelada mix. Combine remaining chile powder with remaining sea salt.
  2. Rim four chilled pint glasses with the chile salt and fill with ice. Fill each glass 1/4 full with michelada mix and fill the remainder with beer. Garnish with a lime wheel.
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Delicious Dish – Veggie Risotto

August 20th, 2010 No Comments

If fall clothes are making there way out, our favorite “cold weather” recipes should too. This looks delicious and a welcome change from pasta and quinoa.

This recipe is from Diana of Dianasaur Dishes.

(serves 4-6)


  • 4 cups vegetable stock
    4 stalk asparagus
    1 red bell pepper
    4 mushrooms (button, cremini, etc.)
    1 TBS Olive Oil
    2 cloves garlic minced
    4 green onion stalks chopped
    1 sprig of fresh thyme
    1 TBS chopped fresh parsley
    2 TBS olive oil
    1 cup Arborio rice
    ¼ cup white wine
    sea salt and pepper to taste
    a few drops high quality truffle oil
    2 TBS freshly grated pecorino romano cheese (optional as this is an animal product)


Heat the vegetable stock on the stove and keep it on warm. Chop your asparagus into 1 inch pieces, bell pepper into 1 inch slices, and mushrooms into about 8 slices. Heat 1 TBS oil in a frying pan on med-high, add half of garlic and green onions, sauté for one minute but don’t let the garlic burn. Add veggies and sauté for another 3-4 minutes or until they’re slightly softened. Remove veggies to a plate.

Add 2 TBS oil to the frying pan, heat on medium. Add remaining garlic and green onion, add rice. Mix well to get rice completely coated with oil. Add white wine and mix. When it’s nearly evaporated begin adding heated vegetable stock a ladle full at a time. Continually stir the rice and as the stock is nearly all absorbed add some more. Continue this process.

The rice will begin to swell and get creamy. As you approach using the last of the stock, begin testing the rice (you don’t want to use too much stock and make it mushy). As the rice is absorbing the last of the stock return the veggies to the pan and mix them in. Turn off the heat and drizzle with truffle oil and sprinkle with cheese. Mix once more and serve.

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August 11th, 2010 No Comments

Is it bad I want the man I marry to make this for me in the morning ;)

caryrandolph posted the pic and said:

This is a “breakfast pizza” for The Man I Will Marry, as featured onSmitten Kitchen. TMIWM, I will make this for you every Sunday morning ‘til death do us part (provided you promise to always carry the beach chairs). Culinary enlightenment courtesy of and also.

Who am I kidding?  I’m a southern girl who would gladly bake her man pizza for every meal!  (I hope he likes veggies on top ;)

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Cook Up What’s Already In Your Fridge – SuperCook

December 10th, 2009 No Comments

“BEST WEBSITES OF 2009” by Meghan Asha

My next new favorite website is SuperCook. It’s a recipe search site that has you enter the ingredients you already have in the kitchen (in my case, that would be cheese and chocolate) and gives you ideas from its database of 300,000-plus recipes. Forget about letting that food go bad because you don’t know what to cook. I dare you to visit SuperCook and test it out for yourself. You’ll love how painless it is to plan a meal using the SuperCook search engine.

Delicious Dish – Green Chile Turkey Enchiladas

November 28th, 2009 No Comments

Delicious Dish – Green Chile Turkey Enchiladas (from Dedric McGhee, executive chef of Thyme on the Creek)

After Thanksgiving when you’re looking for something to make with all of the leftover turkey, consider this recipe!


  • 1 tbsp butter
  • 1 medium onion, peeled and diced
  • 1 tsp minced garlic
  • 2 tbsp flour
  • 1 cup chicken broth
  • 2-4 ounce cans of chopped green chiles
  • ¼ tsp cumin
  • 1/3 tsp oregano
  • 1/3 tsp coriander powder
  • 1 ½ cups shredded turkey
  • 2 cups cheddar and Monterey Jack cheeses
  • 1 pack corn tortillas
  • 1 pint sour cream
  • 2 green onions, chopped
  • Salsa

Here’s What You Do:

1. Add the butter to a warm sauté pan.
2. Add onions and sauté until translucent.
3. Add garlic and cook until it becomes aromatic.
4. Add flour and cook for 1 minute.
5. Pour both cans of green chiles into pan.
6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.
7. Simmer for 5 minutes at low heat.
8. Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well.
9. Grease a 13×9 baking dish.
10. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled.
11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.
12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
Serve with sour cream, green onions and salsa.

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Delicious Dish – Stuffed Mushrooms

September 3rd, 2009 No Comments

Sitting in bed next to me this morning is my longtime friend Lauren visiting from Dallas.  I asked if she had any recipes she wanted to share on this Foodie Fun Thursday, and she responded with her highly acclaimed Stuffed Mushrooms.  It’s a one-pot wonder!


  • White button mushrooms
  • Old London’s “Seasoned” Breadcrumbs (not Italian)
  • Green onions, chopped
  • Half and half
  • Cooking Sherry (good quality makes a difference)
  • Parmesan or Swiss cheese, shredded (again, good quality)
  • Butter (or EVOO or Grape seed oil)
  • Cookie sheet

Here’s what you do:

  1. Preheat the oven to 425.
  2. Wash mushrooms, scoop out the stems, and chop up the stems.
  3. Sautee chopped stems and green onions in the butter, slowly adding in the cooking sherry.
  4. Add in bread crumbs slowly.
  5. It will become a “thick, gooey mess, like dough.” So add in some half and half to liquefy.
  6. Arrange mushroom caps on cookie sheet and fill with stove top mixture.
  7. Sprinkle with shredded cheese.
  8. Bake for about 20 minutes.

Delicious Dish – Cashew Tapenade

August 20th, 2009 No Comments

A favorite from Chef Aaron (a friend’s personal chef).  I am whipping it up this weekend for guests and thought you might want to as well. It strikes me as more of a fall dish, but it’s been chilly here at night so I think it will go over as a welcome change.

  • 2 garlic cloves crushed
  • 4 roasted, deseeded and peeled red peppers
  • 1-2 bunch  cilantro
  • 6oz  roasted cashews
  • 10 quality sun-dried tomatoes
  • 1 lemon
  • Extra Virgin Olive Oil

-Puree or crush in a mortar and pestle all ingredients except V.O.O.

-Once all ingredients are pureed add olive oil to reach the desired consistency. Add lemon juice to taste.

-Season to taste with freshly ground pepper and sea salt.