Easily adaptable to suit your tastes. Ingredients 1 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons fresh parsley 1 clove garlic, minced 3 cups chicken, cooked and chopped 4 slices bacon, cooked and chopped 1 cup finely shredded Swiss cheese 2 (8 oz.) packages refrigerated crescent rolls 2 large plum tomatoes, thinly sliced 1 egg white Directions Preheat oven to... Read more
As part of Nick’s quarter-century birthday celebration, his parents purchased him two tickets to see “Die Zauberflöte” at The Metropolitan Opera. Fortunately for me, I got to be his date! I had my own personal fashion consultant / hair stylist / make-up artist (thanks, Steph!) to prep me for the iconic night-out. While she primped me in hot rollers and... Read more
Don’t be fooled … This pasta dish really does resemble a pizza! Ingredients 12-18 ounces fresh linguine 3 tablespoons extra-virgin olive oil 1/4 pound pancetta, chopped 3-4 cloves garlic, chopped 1 teaspoon crushed red pepper flakes 1/2 cup grated Parmigiano-Reggiano salt and pepper to taste 4 large eggs 1/2 cup cream 2 cups ricotta cheese 1 cup shredded mozzarella cheese... Read more
Makes a perfect Halloween dinner. Washed down with Punkin Ales, of course. Pumpkin Sausage Pasta Servings: 6 (Print this Recipe) Ingredients 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage 4 cloves garlic, chopped 1 medium onion, finely chopped 1 bay leaf 4 to 6 sprigs sage leaves, cut into chiffonade 1 cup dry white wine 1 cup chicken... Read more
Found in a magazine at my doctor’s office, we adapted this recipe to include our favorite fall produce: pears, pomegranates, and grapes. Autumn Salad Servings: 4 (Print this Recipe) Ingredients for Dressing 3/4 cup balsamic vinegar 1/2 cup extra-virgin olive oil 6 tablespoons brown sugar salt and pepper to taste Ingredients for Salad 1 pound butter lettuce 1 pomegranate, seeded... Read more
Prepared for Battle Apples. The original recipe used cranberries, but due to Nick’s aversion to that particular fruit, we used raspberries instead. Baked Apples Stuffed with Raspberries Servings: 6 (Print this Recipe) Ingredients 6 green apples (we used Granny Smith) 1 1/2 cups fresh raspberries 2 1/4 cups water 3/4 cup packed brown sugar 3 tablespoons honey 6 scoops vanilla... Read more
Originally prepared for Battle Apples. Pork Chops with Apple Stuffing Servings: 4 (Print this Recipe) Ingredients 2 teaspoons chopped onion 2-2/3 tablespoons butter or margarine 2 cups fresh bread crumbs 1-1/3 cups chopped apples 2-2/3 tablespoons chopped celery 1-1/4 teaspoons chopped fresh parsley 1/8 teaspoon salt 2 teaspoons vegetable oil 4 pork chops (> 1 inch thick) salt and pepper... Read more
Prepared for Battle Apples. Sweet Potato and Apple Soup Servings: 6 (Print this Recipe) Ingredients 2 large sweet potatoes, quartered 2 large tart apples (we like Ginger Gold), peeled and cored 2 tablespoons extra-virgin olive oil 1 onion, chopped 2 stalks celery, chopped 1 large carrot, chopped 1 bay leaf 5 cups chicken broth 1 cup cream 1 lemon, zested... Read more
We spiced things up this week and asked Mrs. Megan Wiley to choose the secret ingredient. She chose a seasonal item: apples! The Culinary Couple teamed up for this one, so as you can imagine it was nothing short of perfection. The menu: First course was a hearty soup of Ginger Gold apples (mild and spicy), sweet potatoes, celery, onion,... Read more
Prepared for Battle Peanuts. Peanut Butter Salad Dressing Servings: 6 (Print this Recipe) Ingredients for Peanut Sprinkles 3/4 cup peanuts 1 egg white 1 teaspoon chili powder 1/2 teaspoon garlic powder Directions for Peanut Sprinkles Toss together peanuts and egg whites. Strain. Place on well-oiled baking sheet. Sprinkle with spices. Bake at 350 degrees for 8-10 minutes, stirring occasionally. Ingredients... Read more