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Posts published in “Recipes”

Basic Italian Dressing

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I’m willing to bet that many of us have made an Italian dressing from a packaged seasoning mix. It’s a staple in many American grocery stores and a convenience food, no doubt. Add the powder dressing mix to oil and vinegar, and in some cases shake it up in a…

Smoked Salmon Bites

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The good news: all of the “cooking” involved here for this easy appetizer is the preparation of the herb cream cheese spread—and that’s easy, too. Make it in advance so it’s ready to go when it’s time for appetizers. When you’re ready to serve, set the cream cheese out in…

Caprese Skewers with Creamy Pesto Dip

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Are you planning to watch the Grammy Awards this weekend? If you’re like me, I always like something to nibble on when I’m watching an award show or special event. There’s just something so satisfying about eating different, small plates of foods that I love, too. Dave and I often…

Coconut-Currant Steel Cut Oatmeal

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Have you tried steel cut oats? Sometimes also called "Irish oats", steel cut oats when cooked generally have a chewy, al dente texture and a nutty taste. They are oat groats, or oat kernels with no husk, that have been cut into smaller, coarse pieces using a steel blade. Size-wise, they remind me of tiny Acini di pepe pasta.

Like their cousins rolled and instant oats, steel cut oats are a blank canvas for adding different flavors and ingredients. You can cook steel cut oats longer to make them a little more softer and creamier, as I usually do, but don't expect them to fall apart and turn to mush as instant oats would when cooked. Of course, adding a pat of butter or a touch of cream when cooking would help add creaminess and richness, as well.

Baked Pimento Cheese Dip

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The Super Bowl is this Sunday and, well, I’m not a football fan. A red-blooded Patriot I still am, yes, but no, I don’t have a favorite football team, and I don’t care who wins or loses the game. As a marketer and foodie, though, I am sure you could’ve…

Pantry Raid: Baked Penne with Vodka Sauce

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Fact: Anything homemade is always better. Sauces, especially. “Alternative” (ha, ha…) Fact: There are days when ain’t nobody got time for that. As far as I’m concerned, there’s no shame in opening up a good boxed, canned jarred, or otherwise pre-made sauce from time to time. I’ve used many — Italian marinaras…