Recent Posts

Flambeed Shrimp with Fennel and Sun-dried Tomatoes
Entrees

Flambéed Shrimp

 

 With shrimp fresh off the boat and fennel and tarragon from a farmer’s market, flambéed shrimp is one heavenly dish.  Even with previously frozen shrimp and dried tarragon, it’s very good. Fennel and Sambuca give it a mild licorice flavor. If you want to double the recipe for company, keep in […]

clam and artichoke sauce
Entrees

Clam and Artichoke Sauce

 

 The original recipe calls for clam and artichoke sauce to be served over linguini. Since I’m on a gluten-free diet, I substitute zucchini noodles or rice, or use gluten-free pasta.  It’s easy to make zucchini noodles — some people call them “zoodles” — using a small, hand-held spiralizer. I have […]

Nacho Everyday Eggs, also called Migas
Breakfast

Nacho Everyday eggs

 

 Migas, mis amigas,* is a Mexican dish that uses corn tortillas fried in oil, eggs, cheese, salsa and whatever else sounds good, like onions, jalapeños, green chiles, chorizo or cilantro. Nacho Everyday Eggs is my shortcut using ready-made tortilla chips.  When I’m making breakfast for one, I call it good […]

Chocolate Covered Strawberries and Nut Clusters
Desserts

Chocolate-Covered Strawberries and Nut Clusters

 

 Chocolate-covered strawberries are one of my favorite desserts for three reasons. First, they are easy to make, even in the tiniest one-butt kitchen. Second, they are delicious. Finally, think of all the health benefits — antioxidants, vitamins, and other good stuff — of dark chocolate and strawberries.  Google “health benefits […]

Roasted or Sautéed Carrots
Sides

Roasted or Sautéed Carrots

 

 Carrots are versatile vegetables. The sweet, concentrated flavor and soft texture of roasted or sautéed carrots are quite different from the crunch of a slightly bland raw carrot in a salad. While I like carrots raw, roasted or sautéed, I must admit that cooking them seems to intensify their flavor. Baby […]

Baked oysters
Appetizers, Entrees

Oysters, Oysters, Oysters!

 

 Oysters! I love them! Here are my favorite three ways to prepare them: baked with various toppings, grilled and dipped in spiced butter, or raw with a cocktail sauce. While I used to think of oysters as an appetizer, we now make a full meal out of them, along with […]

Chicken Salsa Tortilla Soup
Soups

Chicken Tortilla Soup

 

 I married into a family of fine cooks.  This recipe comes from my sister-in-law, Roxanna Zalmanek. She makes this soup without carefully measuring the ingredients and promises you can’t mess it up.  Use your favorite bottled salsa; that will be the predominant flavor.  For years, Pace Chipotle was my favorite. […]

Pico de gallo
Appetizers

Pico de Gallo

 

 When we were inn-sitting at Villa DeCary in Costa Rica, Nuria, one of the employees, taught me to make pico de gallo. She told me it should have equal parts red, white, and green, the colors of the Mexican flag.  These measures will get you close.  When you are done, […]

Whenever you have leftover risotto, save it for risotto cakes.  Serve them as an appetizer, side dish or served on baby arugula as a hearty salad.
Appetizers, Sides

Risotto Cakes

 

 Whenever you have leftover risotto, save it for risotto cakes.  Mushroom risotto makes especially good risotto cakes. Serve them as an appetizer, side dish or on baby arugula as a hearty salad. When I’m traveling in the motorhome, I occasionally use store-bought risotto, especially if I’m preparing other dishes on the […]

Sweet Mini Pepper Nachos
Appetizers

Sweet Mini Pepper Nachos

 

 To cut down on carbs, Kelsey Belsher, my dear friend and a creative cook, makes nachos using sweet mini peppers as the base instead of tortilla chips. Not only is this a brilliant idea, but I can also say from personal experience that the nachos are delicious.  This has become […]