My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
6-8 servings Tip: If you're not into making pie crust, keep things simple and purchase one. Another option is to make the quiche without crust. It would be equally delicious. I had 2 small bundles of dough scraps in the freezer from a previous pie bake, so decided to patch them together for this quiche.... Continue Reading →
Makes 12 muffins or 6 jumbo muffins (shown) Tip: As with most of my recipes, this one is all about your personal tastes. Use ingredients you have on hand, or shop for your favorite veggie combination. You may prefer to spice things up with a hot pepper or you may wish to add meat... Continue Reading →
Serves 8-10 Tip: Eggs, bread and cheese are the basis for an overnight breakfast casserole, but there are several ways to enhance this dish so guests will be duly impressed with your result. One way is to choose the zestier broccolini vs. broccoli. Whole milk vs. skim will add richness. Aged cheddar vs. mild adds... Continue Reading →
2 generous servings Adapted from a NY Times Cooking recipe Tip: I love pretty food. 🙂 Blanch fresh vegetables by dropping them in boiling water for about 1 minute, then move them quickly to ice water to stop the cooking and set the bright color. They will look and taste more appealing if you... Continue Reading →
2 servings Tip: Although I didn't prepare it for this meal, my heart tells me Hawaiian breakfast would be served with some really good bacon and a large cup of strong Kona coffee! 😀 Ingredients 4 slices Buttermilk English Muffin Bread - see separate post - or your favorite hearty bread (there is a... Continue Reading →
My Kitchen Calls 