You’ve heard the expression, “everything is better with bacon” – well, who knew that this included cupcakes.
Pesto Ravioli with Chicken
I still think this is Melissa’s favorite meal I make. It’s really quick and easy and taste’s great with or without the chicken.
Grandma’s Roast Beef
Salting the meat for this recipe and letting it sit overnight helps season the meat and developed more flavor. To get a good crust and tender meat without overcooking, sear the roast on the stovetop and then finished it in a low oven.
Heirloom Tomato Bruschetta
The dash of sugar and balsamic vinegar make this bruschetta something really special and removing the seeds prevent the bread from getting mushy.
Coconut-Cashew Basmati Rice
A nice “dress” up for regular Basmati Rice and is delicious with seafood (especially seared scallops)
Arugula & Fennel Salad with Orange Fennel Dressing & Hazelnuts
Orange and fennel seeds add a lovely aromatic note to peppery arugula, while thin slices of fennel and chopped hazelnuts provide a nice crunch.
Coconut Shrimp
Let’s face it who doesn’t like coconut shrimp. This recipe is easy and tasty!
2012 St. George’s Grenada
Dec. 01, 2012 to Dec. 07, 2012 : Our wonderful relaxing vacation to St. George’s Grenada where we hiked, relaxed and were pampered.
Parmesan Garlic & Chive Mashed Potatoes
This recipe is often requested during Thanksgiving. It’s totally tasty and everyone will rave!
Scott Gray’s Fabulous Oyster Stuffing
This stuffing is over the top delicious. It’s also a great make in the morning dish and then just cook a little longer uncovered to make it crispy.
Coconut Rice Pudding
This recipe is a perfect implementation of this classic Caribbean dessert.
Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle
How Italian can I get, making pumpkin ravioli for our Thanksgiving starter? Warm with the scent of toasted hazelnuts and the perfect combination of pumpkin, rosemary, and sage. Sweet and savory hand-in-hand.
Best-Ever Barbecued Ribs
There are ribs, and then there are ribs: succulent, tender beauties that’ll make you look like the neighborhood pitmaster. These are those ribs, courtesy of the best and only recipe you’ll ever need.
The Yummiest Pulled Pork
Pork simmered in root beer makes all the difference. Topped with your favorite BBQ sauce, it’s sure to bring rave reviews
Traditional Cole Slaw
This colorful cabbage slaw is the perfect companion to barbecued ribs, pulled pork, burgers on the grill, and fried chicken.
Witch Hat Mint Chocolate Cupcakes
Fun Halloween treats that kids and grown-ups alike LOVE!
Pumpkin Spice Cupcakes with Cream Cheese Frosting
These are super cute and yummy too. Great for Halloween or Thanksgiving!
2012 Cranston, Rhode Island
Oct. 27, 2012 – Oct. 28, 2012 Just a nice trip to visit our friends Steve and Brian. We carved pumpkins and enjoyed the beautiful New England in the fall.
Apple Cranberry Crisp
A crunchy pecan topping plays up the fall flavor combination of cranberries and apples. Using a combination of apple varieties delivers an unexpected range of textures and tart-sweet flavors.
Ray of Sunshine’s Chocolate Chip Cookies
I love these simple cookies. They are a Ray of Sunshine (Ray Turoczy) specialty! I use hazelnuts and milk chocolate chips to give them a slightly different flare than the basic chocolate chip cookie.
Peanut Butter Chocolate Chocoflan
Who doesn’t love pb & chocolate… the end result of this dessert delicious and show-stoppingly gorgeous. The cake is rich and dense, almost like a brownie. The flan is as decadent and satisfying as that aged wine; a perfect complement to the chocolatey cake.
Linguine with Clam Sauce
Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of the sea. Fresh, in-the-shell clams are the key to getting this true clam flavor, and tiny littlenecks are the tenderest.
2012 East Hampton, New York
July 14, 2012 – July 20, 2012 : A relaxing week in East Hampton with the Ban’s (including baby Milo) and Melissa and Jay. Lots of pool time and group cooking.
Pan Roasted Chicken Breasts with Orange Brandy Sauce
A quick soak in an orange juice brine infuses the chicken with lots of flavor. You’ll need a total of about 9 medium oranges for this recipe unless you buy fresh squeezed juice.