Let me start by saying that this post is not about a humble chicken salad sandwich as much as it is about my love of food, and all things that have to do with food.
I love seared scallops. They seem so impressive, yet are really very simple to prepare. I usually make them to go along with a bowl of risotto (or two, but who’s counting).
I’ve been making a lot of soups lately and comfort food, in general. It’s been cold and rainy outside and I’ve been huddled up inside wandering around my kitchen.
There’s something so comforting about a warm bowl of home made soup on a cold, rainy day. Especially chicken soup.
With fall now upon us (the weather sure didn’t miss a beat there) and thanksgiving just two weeks away, I’ve been making more of the hearty comfort foods that the season brings.
Playing around in the kitchen is my all-time favourite thing to do. A couple of hours to myself with music playing in the background and a recipe idea floating around in my head waiting to get out.
This is one of my favourite summertime recipes. I suppose it could be made all year long, but I always save it for summer when the local blueberries become available.
This recipe is a new look at one of my childhood favourites. The original recipe calls for coconut, but I’ve chosen to make it with toasted almonds.
Last week my family went on vacation. It was our first real family vacation, complete with hotel stays and airplane rides. It was great.
We have tacos of one kind or another at our house almost every week, usually fish or black bean. They’re delicious and can be really healthy if you load them up with the right things.
Every once in a while a recipe idea pops into my head that I can’t seem to let go of. This one all started with the strawberry mint smoothie I was having for breakfast.
Last week I decided I was going to make some cookies. I don’t make cookies very often, unless it’s Christmas. Mostly, because I would devour all of them in a couple of days.
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