May 2011

Oven Baby Back Ribs with Hoisin-Bourbon Sauce

May 30, 2011

There’s something about the flavor of charred meat that makes our primal instincts kick in. Fire and meat equals wonderful flavors. With summer cooking and grilling ahead, certain dishes capture the essence and enjoyment of summer. Baby back ribs, coated with a caramelized Chinese-inspired barbecue sauce, is one of them. Best served with plenty of napkins.

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Grilled Lemon Mint Chicken Breast

May 23, 2011

Fragrant emerald mint growing outside my kitchen door beckoned with the freshness of spring and warmer weather to come. More than just a pretty leaf to decorate desserts, mint adds lovely, refreshing flavor when used in savory dishes. By making a quick, easy vinaigrette with fresh squeezed lemon juice and chopped mint leaves, you have both a marinade and a sauce to finish the chicken before serving.

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Quick Strawberry Muffins

May 18, 2011

Roadside strawberry stands are a common site in Southern California during spring and early summer. The bright red, juicy berries can be used in so many ways – atop your favorite cereal, in breakfast smoothies, tossed in leafy green salads, and baked into muffins. Visiting family in Bakersfield we decided to pick up some fresh local strawberries. Bakersfield is at the southern end of the great central valley, the vast agricultural heartland of California. My father-in-law had been telling me about a local farmer who [...]

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Sun Dried Apricot Vinaigrette

May 18, 2011

Links on where you can find Cuisine Perel’s flavored vinegars, and try looking in your favorite gourmet market: Amazon page for a variety of their vinegars The Cuisine Perel homepage

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Oven Roasted Baby Tomatoes with Thyme

May 17, 2011
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Healthy Yogurt Hollandaise

May 17, 2011

Helpful links: Chobani Greek yogurt is a great choice when choosing yogurt because of the creamy texture. If you haven’t tried it, I suggest you do.

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Dutch Babies – Easy Oven Pancakes

May 16, 2011

A cross between a pancake and a popover, Dutch Babies are an easy breakfast treat ready in about 20 minutes. Baked in a cast iron skillet, they puff up golden brown at the edges. Spoon on fresh berries and a little whipped cream and Dutch Babies are heavenly.

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Artichokes with Lemon Garlic Dipping Sauce

May 12, 2011

Looking like the vegetable version of a pinecone, I wonder what brave soul first figured out that the prickly artichoke was good to eat. Served warm, room temperature or chilled, I often put a platter out for guests hanging out in the kitchen to snack on as I finish cooking dinner. When the leaves are gone and the fuzzy choke is removed, a prize awaits – the artichoke heart. Slice and devour.

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Eggs Benedict with Smoked Salmon & Healthy Hollandaise

May 2, 2011

Whether Mother’s Day, New Year’s Day or I Survived Another Week Day, Eggs Benedict makes for a special brunch or weekend breakfast. Instead of traditional Canadian bacon, I use smoked salmon to top toasted English muffins with poached eggs, Hollandaise sauce and a sprinkle of bright green chives. Instead of butter-based Hollandaise, I make a lighter, yogurt-based Hollandaise that is healthier and more waistline friendly while still fantastic.

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