De La Rosa 613 sent me a gift of their Avocado Oil and Balsamic Glaze. My mission was to come up with a recipe using them. FYI- Avocado Oil is very healthy and has a very high smoke point; which makes it very easy to fry with. The Balsamic Glaze […]
Course: Entrée
Herbed Roast Turkey with Maple Glaze
Herbs under and over the skin of your turkey impart the most delicious flavor and amazing aroma. Add maple syrup to the turkey’s natural fat for basting puts it in a whole other category. The skin gets crisp and very brown from the caramelizing of the maple syrup. It is […]
Fish Tacos
Fish Tacos are a fun dinner whether you opt for a soft tortilla or a hard taco shell. I’ve served these for lunch and dinner. Adults and children alike enjoy scooping up the grilled fish, guacamole, cole slaw with lime juice and pico de gallo that make up these healthy […]
Vegetables Bourguignon
Vegetables Bourguignon is a flavorful vegetarian entrée all year round and perfect for Passover. My video shows me serving the vegetables in wine sauce over a slice of Roasted Cauliflower – making it perfect for Keto diets. My personal “go to” would be to serve it over a mound of […]
Beef Tagine
The word tagine, itself, refers to a North African casserole dish recognized by its shallow circular base and conical top. It can be the color of brown earthenware or can be decorated with beautiful designs and colors. Typically, the stews cooked within are made with very little liquid. The ingredients, […]
Grilled Tofu
Tofu is an amazing vegetarian protein. It literally absorbs any marinade you soak it in. It also absorbs the flavors of any recipe you add it to. The trick is to press the moisture out of the tofu and give it enough time to soak up the flavors of the […]
Orange Glazed Tofu
Orange Glazed Tofu is another example of treating my vegetarian guests to flavors similar to what I’m serving my carnivores. I use the same combination of ingredients to bake and glaze the tofu as I do for both my Orange Glazed Chicken and Roast Duck in Orange Sauce. Once you […]
Chicken with Blackberry Glaze
The inspiration for this chicken recipe came from my Mother-in-Law maybe 45 years ago. My husband always called it Currant Jelly chicken. I made it with currant jelly for many years until the jelly itself became hard to find. Fast forward, I now make it with blackberry preserves. I like […]
Quinoa Crust
Several years ago, quinoa started popping up on Passover tables. It is now a staple. There is kosher for Passover quinoa, quinoa flakes, quinoa flour…I’ve seen this amazing supergrain used as a replacement for rice in sushi and as a satisfying side dish for meat and fish. Quinoa itself has […]
Lamb Osso Buco
Osso Buco is Italian for bone with a hole. This hole contains marrow which you can eat with a special marrow bone spoon or any spoon with a bowl small enough to fit into the hole-like a demitasse spoon. Most people think of Osso Buco as a veal dish; but […]