Category: Food
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Cajun seasoning
I’ve been making this seasoning for at least 30 years. I’ve given it to friends and neighbors as a small gift and made it in bulk for my adult children and their friends. It is a great addition to just about anything. We add it to grilled chicken and fish, potatoes, eggs and soups. If… Read more
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Vinaigrette
I can’t remember the last time I bought prepared salad dressing. Honestly, homemade salad dressing is so much better and ridiculously easy to make. In addition to this vinaigrette version, I also regularly make a french dressing that I’ll need to post at some point. Please make this recipe your own. You really can’t go… Read more
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Lasagna Bolognese
Northern Italian lasagna is a labor of love, but well worth it! Unlike the Americanized version, there is no ricotta cheese and the meat and bechamel sauces take center stage over the tomatoes. This recipe makes a 9″ x 9″ version that can easily be doubled if you’re serving a larger group. Begin by making… Read more
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Oven roasted fries
I won’t call them french fries because of my loyalty to my beloved Belgium. The Belgians call them frites, which translates to ‘fries’ in English. Legend has it that American soldiers were stationed in the French-speaking part of Belgium during World War I and, thinking they were in France, called them ‘french fries’. Tip: If… Read more
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Tagliata
Tagliata is a popular Italian dish of sliced beef served over arugula. It’s typically served as a secondo (second course) during a traditional Italian dinner. If I order tagliata in Italy, I skip the primi (first course). We like to make this dish at home, often for special occasions or when we are hosting guests.… Read more
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Cappuccino
We’ve been making morning cappuccinos at home for at least 20 years because for some unknown reason I really don’t like regular coffee. We started out with a cheap espresso machine and upgraded every few years, always with the same results. The cappuccinos started out OK, but sometimes tasted burned. I also spent way too… Read more
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Pork tenderloin
The key to a delicious pork tenderloin is to make sure you do not overcook it. We use a wireless thermometer and take the pork tenderloin off the grill (or out of the oven, if you don’t have access to a grill) when it reaches 137 degrees and then tent it with aluminum foil to… Read more
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Rolled sugar cookies
This recipe is adapted from a mid 1980s Better Homes and Gardens cookbook that is still one of my go-to references for great recipes. I’ve used it so frequently over the last 40 years that the pages are stained and practically falling out. I’m never getting rid of this cookbook! Ingredients: To prepare the dough:… Read more
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Citrus smoothie
We try to work out at the gym every day and I make this smoothie the minute we get back home. We bought a Vitamix several years ago, and it gets a daily workout itself with this recipe. Also, I’m not into overly sweet smoothies, so the lemon and lime really help to make it… Read more
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Creamy pasta with peas and prosciutto
I always have the ingredients on hand to prepare this dish because it comes together so easily and tastes so good! I’m not including too much on serving sizes or quantities with this recipe as it is super flexible depending upon your number of guests and everyone has their own preference for sauce vs. pasta… Read more