Call us Midwesterners, but we make chicken wings a lot. Since fresh shrimp is so readily available, we thought we’d do a spin on Buffalo shrimp. The results were excellent!
Read More →Louisiana Shrimp with Fresh Rosemary
Cherry Port Reduction Sauce
Our farmer’s market vendors had fresh cherries for several weeks this summer and in our efforts to find new ways to use them, we hit on this pork with cherry sauce.
Read More →Taste of Spring Pasta with Scallion Cream, Peas and Capicola
Hello Spring … oh, how we have missed you! This pasta dish just screams SPRING! SPRING! SPRING! Although this dish contains cream, it is surprising light and the mint and lemon give it just the right amount of freshness and pop. Paul made fresh pasta because that’s his thing, but a decent store bought pasta would do.
Read More →Chicken Marsala
There is just something so comforting and flavorful about a great Chicken Marsala recipe – rich, deep flavors that can be a feast for the eyes as well.
Marsala sauces utilizes Marsala wine, which is a sweet fortified wine from Sicily (other fortified wines are Sherry and Port). If you can, use an actual Sicilian Marsala, but if you can’t find one (or don’t use it often enough), you can find Holland House Cooking Marsala in most grocery stores.
Read More →South of the Border Braised Awesomeness
Is this a fajita? A taco? Is it even considered Mexican food? Who knows? What we do know is that this is fun, easy and freakin’ delicious. It’s a low and slow meal with a quick prep time and a long cooking time (about two hours) – perfect for a lazy Sunday afternoon.
Read More →Spicy Sesame Noodles
Sometimes, we crave a good spicy meal with the taste of Asia. This is a great hybrid (meaning a mishmash of cultures) meal that can be made as either a vegetarian meal or with some good old America pork. Chose your tasty poison.
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