The Secret to Keeping Guacamole Green!

Posted On July 25, 2017

Guacamole is a real favorite in my house. And it seems I can never make enough - bowls are always "licked" clean. On rare occasions, there might be a tiny bit left to save, but thinking about that brown guacamole the next day usually convinces me to just toss the remainder. Over the years, I've tried all sorts of methods to preserve that green color. I remember, as a child, my mother would leave the pits in the dip until right before serving, and maybe...

No-Churn Strawberry Ice Cream - For National Ice Cream Day

Posted On July 16, 2017

I remember when I was a child, my parents would make ice cream and my siblings and I would "happily" take turns churning the ice cream machine. "Isn't my turn over yet?"  It was the old-fashioned crank model...no electric motor attached...and it seemed like we had to crank forever! Times have changed, and now there are sleek ice cream machines that are so easy to operate, but if you are like me, you seldom (or never) make homemade ice cream. Until now! This easy recipe will have you...

How to Grill Peaches

Posted On June 28, 2017

Fruits, veggies, meat, fish...we're throwing just about everything on the grill these days! And now, with peach season in full swing, discover how easy it is, with a little heat from your grill, to transform one of our favorite fruits into something really spectacular! All you have to do is halve and pit the peaches, brush both sides with butter and place on the grill cut side-down, over medium-low heat. Cover and cook until charred and softened, about 5 minutes per side, depending on the size of...

International Sushi Day!!

Posted On June 18, 2017

In honor of International Sushi Day, I decided I needed to make some California rolls. I had everything I needed (something about stockpiling when I go to an Asian grocery store) except the imitation crab, but that was an easy pick-up. You are probably thinking that this is a very involved project, but really, it isn't! The rice is the secret!! Just be sure your hands are wet anytime you touch the rice; otherwise, you may find it everywhere. There's a reason they call it...

Whew! I'm Stuffed!

Posted On May 31, 2017

This Friday's new menu will have, as one of the entrees, a stuffed chicken breast. In the recipe, I give detailed, step-by-step instructions on how to make the little pocket for the stuffing, but I'm also including photos that show the process  It helps to lay your left hand (or the hand without the knife) flat on top of the chicken breast before you cut, as this holds it in place and you can 'feel' the knife as it slices through the breast.    ...

Make dinner easy this week with FIVE complete menus, a bonus recipe and a matching grocery list!

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