Baking bread can be a bit intimidating until you do it, or maybe I should say until you use this recipe. It’s time consuming because of the rising time but otherwise very simple and simply rewarding. When I started baking bread and pizza dough on a regular basis I bought a baker’s stone. At the…
Italian American Shrimp
This recipe combines a large variety of delicious vegetables with shrimp. It’s almost like a jambalaya without the chicken and sausages, so take a cooks tour of the produce section and go to work! This dish is equally good served over rice, pasta, or even polenta. Cooks choice. Print Recipe Italian American Shrimp Cuisine Italian…
Chicken Cacciatore
This recipe looks complicated but you are done fixing it before you know it. The leftovers are out of this world. It can be made with a whole chicken but I like the taste with thighs and drumsticks. It’s another recipe that can be made well in advance and re-heated. It’s great over polenta or…
Kaylee’s Birthday !!!
Oh wow!!! Do we know how to celebrate!!! Picture a lakefront cabin in the beautiful woods surrounding Priest Lake Idaho. A large family gathering including two of the cutest little toddler boys you would ever want to see. ( I am not prejudiced of course). Add a ton of good food, party decorations, and the…
Eggplant Parmigiana
This is one of my very favorite Italian recipes. Eggplant is so hearty it is almost steak-like. The melding of the flavors of the marinara, cheeses and eggplant are outstanding. One recipe mentioned layering slices of zucchini in with the eggplant ! The dish is a perfect addition to a buffet table, excellent lunch entre, and…
Swiss Meringue Buttercream
This is, hands down the best cake frosting you will ever make. It has an ultra-silky, stable texture that spreads beautifully with a spatula or can make perfect peaks and patterns with a piping bag. It can be kept at room temperature for a day or refrigerated in an air-tight container for 3 days. It will…
Jason’s Grilled Vegetables in a Basket
Jason is our champion gardner. He generously shares the bounty and we all enjoy the fruits of his labors. Grilling is another one of his loves and the combination produces some delicious meals. In this recipe he uses a grill basket. We took these pictures in the beginning of the season so we just used…
Summer Vegetable Tian
This is an elegant way to use up those bountiful summer vegetables. Using a mandoline to slice the vegetables is your best bet. The thinner the slices are the more evenly they will cook. Some of you might have a food processer with a thin blade, that would work too. You certainly can do it…
Grilled Avocados
On my trip to the West side this Fourth of July I had the pleasure of dinner out with some of the kids. We went to a small Italian restaurant whose featured appetizer was grilled avocados. Whoever heard of that? Well now you have! They are fun, delicious , colorful, and a conversation starter. What…
Jeff’s Barbecue Baby Back Ribs
This is by far the best method of cooking barbecue ribs. They will consistently come out juicy, tender, fall-off-the-bone delicious. Give yourself plenty of time. They cook three hours in the oven ( with no attention) and then about 15 minutes on the grill. Print Recipe Jeff’s Barbecue Baby Back Ribs Prep Time 30 minutes…
Jeff’s Pork Fried Rice
This is an easy pork fried rice recipe for weeknight meals. Feel free to use chicken, beef, or seafood in place of pork, or don’t add any meat and it is an easy vegetarian meal. I use this when we have leftover pork, rice, or raw veggies. Cauliflower, snap peas, edamame, or any other raw…
July’s Cooking Class
Oh boy did we have fun this month! We made manicotti, ( the recipe is posted on the recipe’s part of the blog) it was delicious. You can see the gals busy stuffing the shells in the picture. (the sad thing is that Audrey was the one with the camera so we didn’t get her…