teacher by day - chef by night
So you received some Homemade Rosemary Infused Olive Oil – what now? If you were a guest at my wedding on July 20, 2013 – that may be a question you are asking yourself as you received a beautiful bottle of homemade Rosemary Infused Olive …
Making your own Infused Olive Oils is not only an amazing gift (to yourself or others), but it also makes your house smell absolutely amazing! These Olive Oils are quite impressive looking. Homemade gifts show people that you care, and these oils are really are …
As the Summer Produce Season is now in full swing, you need to take advantage of all the fresh & amazing treats you see in the markets and farm stands and gardens and farmer’s markets! During the delicious fresh veggie season, we sometimes go weeks without touching any meats – with delicious meals like this Portabella stuffed with Ratatouille, who needs it!?
Portabella Mushrooms are so thick and filling that they eat like a meat. Then you combine that with your favorite Ratatouille chock-full of spice and tons of flavor. If you need some starch Continue reading Ratatouille stuffed Portabella
Sometimes cooking for a crowd can be a bit overwhelming, but if you plan ahead – cooking for a dozen can be as easy as cooking for two if you just put a bit of thought and planning into it! Breakfast is one of those …
PORK… the other white meat OR PORK: it’s whats for dinner Pork… One of the things which is always tough when cooking pork is to get it delicious and moist! Pork has a tendency to dry out when not cooked correctly. In order to avoid …
I am sure that you are probably always on the lookout for fresh and easy and delicious appetizers. I recently had a bunch of fresh ingredients in the fridge which were nearing the end of their life. Making yummy dishes to start a meal is super easy when you just think about how foods work together.
It all started with a tomato…. Tomatoes could be the start to so many happy endings!! Bruschetta is a favorite appetizer around here, but I couldn’t go with our regular tomato bruschetta because I also had some blue cheese which had been opened for a few days and needed to get used while still in its peak of life. Blue Cheese pairs perfectly with mushrooms (and bacon – but didn’t have any of that at home on this day, feel free to crumble some bacon into this). When I took all of these ideas into my head, I knew that I could do a delicious variation of a mushroom bruschetta I have made before!
Another great thing about this appetizer Continue reading Tomato Mushroom Blue Cheese Crostini