Summer is the perfect time, for all things, BLUEBERRY. (Ok, and corn, tomatoes, peaches, and strawberries…) But, since Chase loves blueberries, the most. And, since I recently created this recipe (inspired by Ina Garten’s Croissant Bread Pudding) using blueberries (in lieu of raisins), we’re going with it. This Blueberry Croissant Pudding is sure to be a big hit at your next summer barbecue. I promise!
I know. It’s practically summer, and I’m sharing a recipe for soup!? Scott was sick this week, and the fact remains. A hearty soup like Italian Wedding Soup can do wonders for the immune system. Any time of year!
Chicken Florentine is Scott’s favorite dish that I make, at home. I prefer using cooper sharp cheese, as it melts great and gives such a superb flavor to the chicken. Since it already has spinach in it, I just pair it with mashed potatoes or rice. And, the best part is that I make everything in one large frying pan!
There are certain foods that taste just as good, when baked over fried! Eggplant parmesan is one of those foods! Unlike lasagna (with the no-boil pasta option, now available), eggplant parmesan is definitely more time consuming. Especially if you choose to fry the eggplant, first. But, in my opinion, baked eggplant parmesan is the way to go. It’s healthier, easier and quicker to make.
Baked Eggplant Parmesan
Have you been watching my food demos on Instagram, yet? If not, you may not know what you’re missing. I try to do a step-by-step tutorial in cooking, at least twice each week! Anyway, I made this yesterday. One eggplant, about ten inches long, was enough to feed Scott and myself at least three dinners worth. What I’m trying to say is that eggplant goes FAR when you’re making eggplant parmesan. I’d suggest one per 3-4 eaters. (That’d be having not much, if anything, left over.)
I made these on our first Easter, at The House on High Street. They were DELISH! Here is my version, of an Italian style stuffed veal chop, that I hope you’ll try. And, let me know when you do!
True Story: Several years ago, I found an extraordinary recipe for lemon cookies in a cookbook I snatched from my sister’s bookshelf. I made them that Easter, and I have to say, they were AWESOME! I was never even crazy about lemony desserts, up until then. They were that good!
Allergy season is in full swing! I have been struggling with cold symptoms of all sorts for the past few weeks. Yesterday, I had a craving for hot soup. I made cabbage a few times, in my instant pot. And, I loved how easy and quick it was. So, I decided to throw together a cabbage soup, with ingredients I had on hand. It came out so good! I had to share it with you!
I grew up loving Irish Potatoes. These heavenly confections of delight only came around, once a year. Around St. Patrick’s Day. Recently, I learned that Irish Potatoes originated in Philadelphia! Evidently, some sweet baker came up with the concoction and named them Irish potatoes. Not because they were made with potatoes. But, because they looked like potatoes!
Even though I don’t have a lick of Irish in me, I enjoy St. Patrick’s Day. I like making Irish dishes such as Irish stew and Corned beef and cabbage, at least once a year. But, this year I did something different. I used my Instant Pot to make Corned Beef & Cabbage. It came out so well, I had to share the recipe with you!
Last night, I made a delicious pork loin stuffed with creamy goodness. Best part? Aside from it being one of Scott’s new favorites. (That’s a feat, in and of itself.) This recipe is low-carb and keto friendly!