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Roast Leg of Lamb a la Grecque

One of the most common seasonings for lamb, and the one made rather famous in Greece cuisine. is the well-known a la Grecque style lamb, consisting of chopped fresh garlic, fresh oregano, fresh rosemary, fresh thyme, lemon, cracked black pepper and olive oil. Here, we are using this classic recipe for one of Easter’s most…

Mediterranean Seafood Stew

One of THE most classic dishes in the South of France is Bouillabaisse. Our version stays close to its roots and celebrates the Fruits de Mer (seafood) of many types that make this dish such a wonderful treat. Enjoy it with a crisp loaf of garlic bread for a sensory treat straight from the kitchens by the seas of the…

Carrot Loaf Cake

This recipe, chocked full of raisins and nuts can both be baked as a cake, or, in a loaf form. It’s particularly delicious as a breakfast sweet and can be stored wrapped in the fridge for up to 1 week or, in your freezer for up to 3 months. If you also enjoy zucchini, you…

BBQ Chicken Tortilla Pizzas

Who doesn’t love pizza? And nearly EVERYONE loves BBQ! This recipe for BBQ Chicken Tortilla Pizzas combines the best of BOTH world with a recipe that’s SO much easier that making or buying pizza dough and stretching, stretching, stretching and all that goes with it. Soft flour tortillas make an excellent flat bread pizza no…

Chicken Cordon Bleu Melt with Bacon

The traditional Chicken Cordon Bleu is a well known entree. It’s a breaded chicken breast stuffed with ham and cheese. The cheese being either Swiss or Gruyere. Many people find the dish challenging because it requires you to trim the chicken breast, butterfly it open to create a larger surface, then, add the filling, wrap…

Salisbury Steaks with Savory Mushroom Gravy

Salisbury Steaks once graced the menus at local diners, family restaurant and country clubs. You’ll still occasionally find it on menus as an homage to days of comfort food past. Often paired with mashed potatoes, this country classic dish is basically a thick burger seared then simmered in a rich beef gravy. Salisbury steaks however,…

Yukon Potatoes O’Brien

Potatoes O’Brien is one of the favorite recipes in the “potato repertoire” and is one of the first potato recipes many breakfast cooks ever learn to make. One of the important “keys” to this recipe is to use the right potato, which is a potato of the “waxy” variety. Waxy potatoes of this nature include…

Basil Pesto

Basil Pesto is a staple condiment in Italian cuisine and is magical when introduced to SO many dishes. Its claim to fame was its finishing dollop in Minestrone Soup but is just as often sen tossed with pasta, and as a topping for fish, seafood and poultry dishes. One of the great things about basil…

Beef Sirloin Chili

Chili, as most of us know it, began in the Southwest, United States and became most popular in Texas. There is much debate, especially in Texas, on whether or not this dish (which they call a bowl of red), should contain beans. In the northern states, bean are usually contained in the recipe, and they…

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