My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
2 Entree portions Tip: Roasted cauliflower steaks have been popular for several years and are terrific served as an entree. Most heads of cauliflower are not large enough to cut more than two "steaks" of a decent thickness.Rreserve the remaining florets to eat raw with your favorite veggie dip, roast to use as a... Continue Reading →
2 servings Tip: As with many of my recipes, the ingredients listed are just a guideline. First, the sweet potatoes...instead of 2 medium, feel free to grab 1 giant to share. After baking, cut it in half the long way, scoop out the centers, proceed as directed below and refill your sweet potato "bowls". Diced... Continue Reading →
Serves 2 Tip: Grilled cheese doesn't have to be boring. Just thinking of bread options makes my head spin. And cheese...and meat...and fruit... and greens... I'm hungry. Let's cook one! Ingredients 4 slices hearty Raisin Walnut Bread 3-4 oz prosciutto 3 oz Gorgonzola 1 organic pear, ripe, but still firm 4 tsp unsalted butter, room... Continue Reading →
Serves 2 Tip: When cooking poultry along with other ingredients, be diligent about your clean-up and protection from cross-contamination. Use separate cutting boards & utensils. Discard any ingredients (such as flour) that come into contact with the raw meat. Disinfect counters & wash hands thoroughly as you proceed with the recipe. 12 oz chicken breast,... Continue Reading →
My Kitchen Calls 