Tip: This recipe uses 3/4 of a whole fresh pineapple, possibly less if it's particularly large. Of course, the remaining fruit can be enjoyed on it's own, but if you haven't tried grilling pineapple, please do! It's delicious grilled (or roasted in a hot oven) with chunks of bell pepper, red onion,... Continue Reading →
Quick and Quicker Pickles
Tip: I'll admit I've not canned or preserved food, other than freezing. I don't take a lot of big risks. Pressure cookers scare me. Botulism scares me! 😀 Quick pickling doesn't scare me; in fact, it's a fun and simple way to use ingredients you may already have and the zesty results are scrumptious. Look... Continue Reading →
Baked Cranberry-Walnut Relish
12-16 servings (as a complement to an entrée) Tip: This is a crunchy, sweet-tart relish that is enjoyable with roast pork, chicken, or savory vegetarian dishes, as well as with your Thanksgiving turkey and stuffing. It keeps very well covered in the refrigerator for up to 3 weeks (if you can leave it alone for... Continue Reading →
Natural Chunky Applesauce
Makes about 6-8 cups. Tip: Applesauce may seem like an old-fashioned dish when made from scratch. After all, what could be more convenient than those individual cups that pack so neatly in a lunch bag? But is it really delicious? Make one batch of this natural chunky applesauce using a small variety of apples... Continue Reading →
Winter Slaw with Cilantro-Lime Dressing
Makes about 4 cups Tip: We eat with our eyes first. When making this recipe or any other, keep the visual in mind for a more appealing result. For example, when choosing apples for this pretty and scrumptious slaw, any crisp apple might be selected, but the bright green of a Granny Smith is a... Continue Reading →
Whole Wheat Maple-Pecan Bran Muffins
Makes 12 standard muffins Tip: Who doesn't like a muffin? You may be out there, but I don't know you personally. I could eat 3 at one sitting! These muffins are relatively healthful, but if calories are a concern, bake (and eat 😉 ) smaller portions by using a mini muffin pan. You should get... Continue Reading →
Roasted Cauliflower with Golden Raisins, Olives and Spices
2 servings Adapted from a Wine Spectator recipe (Spice Roasted Cauliflower Tagine) Tip: I may be repeating, but organization is key in the kitchen. Organize your ingredients, tools and equipment, then clean up (or at least tidy) as you go. Your kitchen skills will continue to improve and your efforts will shine in the... Continue Reading →
Avocado Toast
Serves 2 Tip: Do you love avocados? Have you tried them on toast? This popular dish frequently appears on cafe menus but is oh, so simple to make at home (we prefer a very basic version). If I can't find a perfectly ripe avocado at the market, I buy a very firm green one (or... Continue Reading →
Frightful Fingers Shortbread Cookies
Quantity will vary depending on how large you make the fingers, but you should get 4-5 dozen cookies from this recipe. Tip: I've seen people get squeamish at these Halloween cookies sitting on a buffet table, but anyone who was brave enough to bite into one was pleasantly surprised by the yummy flavor. Kids and... Continue Reading →
Cookies & Cream Popcorn
Makes about 15 cups Tip: I really prefer cooking and baking from scratch, but some sweet treats are just too easy plus too fun and tasty to turn down. With all the varieties of Oreo cookies on grocery shelves, just think of the possibilities for fun flavors here (think Birthday Cake Oreos with sprinkles tossed... Continue Reading →