Whenever I visit a place near the ocean one of the dishes I always look for on the menu is gumbo. Since I come from the land of BBQ and burgers, this particular dish is a rare treat but one I very much enjoy. Having tried several varieties, I’m happy to share this recipe, which is one of the tastiest, with you.
Balsamic sauce is among my favorite kinds of sauce for pasta, along with butter cream sauce, which makes this recipe one of my favorites. I like the tangy flavor paired with pork chops but if you desire, you could also substitute petite steaks. For this recipe I used pappardelle pasta.
Back in my days at Oklahoma State University, I had the pleasure of living in a duplex next to three very nice guys from India. Each night they would cast open the front door and the fragrant aroma of real Indian food would fill the quad, sometimes they’d show me how to cook. Often, my roommate and I would find ourselves sitting on the front porch enjoying the most delicious dishes while swapping cultural stories. It was a fantastic time in my life and one my taste buds will never forget.
When cold weather sweeps across the Great Plains, I get the urge to pull out the good ole pressure cooker, which I consider an essential piece of kitchenware. I can't imagine riding out the cold months without one or the array of soups, especially hearty beef vegetable soup, that can be made within.
Any time I can combine chicken, sun-dried tomatoes, garlic and wine into something handheld I'm going to try. Fortunately, one snowy afternoon, I discovered these items work deliciously on homemade pizza dough. Named for my grandfather, this pizza is both delicious and sophisticated.
For the last few years, the Bourbon Apple Streusel Pie has been my most requested holiday recipe. It’s perfect for family gatherings, work parties, bake sales or cheering up a friend. Served warm with vanilla ice cream, it blows away pie critics and leaves doubters mesmerized.
A signature French sandwich drenched in a rich, cheesy sauce, broiled in the oven until bubbly and golden. Topped with a fried egg, this sandwich will take your take your taste buds to the next level.
I love the idea of being healthy, both mentally and physically, but when it comes to salad I subconsciously begin thinking about French fries or chocolate. Salad, especially Kale, seems more something I have to eat rather than something I want to eat. Fortunately, I decided to experiment with some of my favorite things, Cajun seasoning and shrimp. You’ll never look at Kale the same again.
It has been ages since my Oma’s made her delicious goulash, but I still have vivid memories of her cooking this meal in her little apron many years ago. You have to appreciate grandmother's cooking, it’s true love.