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People have asked me: how do I decide what recipes to prepare and post on my blog? I start with a craving, which usually results from food items I see in magazines or posted on the Internet, encountered in a restaurant, or triggered by a memory or place I have visited. Then I scan my […]
First of all, I think I have over-beaten the buttercream, that’s why the air bubbles. Other than that, these cupcakes are fantastic. It’s so much fun to dress your standard banana cake and turn it into these funky little treats. About … Continue reading →
In less than two weeks, I’ll be in the US. And I’m super excited about it! I haven’t been back to the US in three...
I love salad. I’m pretty sure I’ve made that clear here, but when I can have a really tasty, special salad as the main course? I love that most of all. I was feeling a bit uninspired at the market today and decided to make a salad for dinner. Everyone has been clamoring for bacon,... [Continue Reading]The post Salad for Dinner appeared first on ColorMePink!.
Lebanon has been ruled by the Ottomans for 400 years, same as many surrounding countries. While countries were considered Turkish provinces, Lebanon (known as Mount-Lebanon then) enjoyed a semi-autonomous condition, till fights erupted and the nation was placed under a … Continue reading →
you have to love a cake that mixes up quickly and easily. especially nice is a recipe that can be manipulated to include many different flavors. don't like apples? use pears. not a fig fan, fine, use dried cranberries. not sure what to use that can of roasted hazelnut oil for? bake this cake with it. just use what you've got. think outside the box; carrots or zu
My first trip to Rosewater was uneventful. There wasn’t necessarily anything wrong with it, there just wasn’t anything memorable about it. We did a chef’s tasting menu a few years back for my birthday. It was a great value—Five courses for $60 and add the (I think necessary) wine pairing for just $26 more. Five […]
I met Jessie years ago when she invited me to her birthday party that they were having at a local cupcake shop. I had already loved her Cakespy blog and we had communicated via email and what not but meeting her in person was the best. If ever there was a more happy person (for real not the fake happy crap) and a more genuine person it is Jessie. When MDP and I went out to Philly she just happe
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I received this recipe from Rory at Great British Chefs and somehow it got into pending and that’s the last attention I paid of it. I’m very embarrassed that I’m just now getting it published because she sent it to me a LONG time ago. I loved the recipe when I first saw it but [...]
Cherries and almond...the perfect marriage! With an abundance of cherries on hand, making something with cherries and almond was a must. Cherries and almond are made for one another...it is a wonderful flavor combination.During my cherry recipe search, I found this one from King Arthur Flour. I did make a slight change. Instead of 1/2 cup of milk I used 1/4 cup of milk &nbs
Pasta is often my go-to food when I’m in a hurry and need to churn out something quickly. Like “10-15 minutes” quickly. Pasta is one of those things that requires very little effort to make taste good. Take my Lemon-Garlic Shrimp Scampi, for example. Within 10 minutes you’ve got a dish that’s fit for any [...]The post Creamy Pasta with Chicken and Sun-dried Tomato
Are you “organized in your heart” but you’d never know it by your surroundings? Join the club! Sinea’s blog, Ducks ‘n a Row, is full of no-pressure encouragement to help you organize, simplify, manage time, save money, create delicious dishes, have fun with your family and enjoy life. Smoothies are simply milkshakes without the ice [...]
This Nutella dip takes less than 5 minutes to make and is so tasty for dipping fruit or pretzels. Perfect after school snack or party fare!
A cool and rainy spring in Saint Paul keeps me cooking indoors. Typically I'd be raking together a salad while Dave grilled chicken or salmon. Instead, just back from our happy daughter Emily's graduation from seminary at Princeton, I'm slaving over a hot stove. Well, not really.Here is Emily with her proud parents. We sang in the choir! Go, Emily!I will say that once
Summer is almost here...and do you know what that means? Mangoes are in season again! And yes, that makes my family and I sooooo happy! We love mangoes, you know. Though we enjoy eating it plain, we also love savouring this delicious fruit in different forms. We love making salad, ice cream, milk shakes and ice candy with it. Indeed, the wonderful taste of ripe mangoes never fail to a
Once again, the folks at Quirk Books have introduced me to something new and interesting. This time around, I was given an opportunity to review Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers, by Miche Bacher of Mali B Sweets, photography by Miana Jun. I have been holding back on reviewing this particular cookbook for a while
While deciding on this week's soup; Cannellini Bean and Fresh Tomato Broth from Off the Shelf by Donna Hay, I found myself repeatedly salivating over a picture of Lemon Marinated Salmon and Pasta. It must have been the capers. It's always the capers for me. Of course the salmon, lemon and Parmesan and heap of noodles certainly didn't hurt. Now if you have raw(ish) fish issues, this dis
I love the sights, sounds, smells and feel of spring. Everything is fresh and new again. My old fashioned rose is excited too. It is blooming more and more every day. Memorial Day is this weekend, and just like that … Continue reading →
I can’t believe this weekend is Memorial Day. Seems like just a few weeks ago we still had snow! Time, as always, flies by. So let’s get some recipe ideas out there for the official summer season, shall we? (Please forgive some of the old photos.) Appetizers and Snacks Roasted Red Pepper Hummus (which goes so well with the next recipe…) Fresh Summer Salad Guacamole Watermelon
When I ran across this recipe I was so excited. We love tropically inspired foods and this not only seemed simple but also might just please everyone. The result was terrific. The sauce is a perfect blend of salty-sweet from the bananas, honey and soy sauce. If you think your family will like the chili sauce try it as it gives the meal a little hit of heat, or you can serve it on the side for thos
OH MY!Delicious, cheesy, yummy, cheesy, yes I said cheesy twice. This burger is more than a mouthful. Hello people, you know I have been grilling since Mother's Day.I just realized that I had not made a beef burger on my site since we started this blogging thing. I wanted to create a monster burger and I think I've accomplished my mission. First things first, I started with ground chuck. Gr
Kellie from The Suburban Soapbox is here today to share this delicious and refreshing sweet treat!!! Her blog is absolutely gorgeous and full of yummy recipes! Be sure to stop by and check it out!!! ******These are not Mr. Cosby’s pudding pops. Remember those? I used to sell them on the playground at recess in elementary school. I LOVED them! They were only a quarter and if you put your tongu
It’s almost swimsuit season, and Publix® invites you to dive in with a little help from Yoplait Greek 100 Yogurt.... Continue reading »
Whenever Champagne or Ataulfo mangoes are in season, I make Thai sweet sticky rice and mango, mango & rice tart, or the pavlova-inspired mango meringue tart with sweet coconut cream. When the Tommy Atkins mangoes are all I can find, I make this jam. Print Mango Lime Jam Recipe Author: shesimmers.com Recipe type: Condiment Prep time: 10 [...] ....
Macaroni salad is another true classic. Cheese lovers add a little pizzaz to your picnics or Memorial day this year with Cheddar-Macaroni salad. photo: Patricia Hinkel Make sure to keep the Cheddar-Macaroni salad chilled until ready to use. Don't like the added cheese in your salad then just leave it out. Ingredients: 1 cup dry elbow macaroni 3/4
Yesterday FunBites unveiled their newest shape - triangles! Confession: I already have one! FunBites sent me mine in advance, to take a few pictures for them, but I couldn't post anything I made with them until they were officially revealed :) My little girls love "fishies" so of course that shape jumped right out at them and they wanted fishy snacks.You can make 2 complete fish shapes from o
A Cajun-inspired combination of paprika, garlic, onion, black pepper and cayenne makes a quick, intensely flavored spice coating for boneless chicken breasts.
Think of this as lentil soup as a sauté. It’s about as easy to make too, especially since the lentils I used cooked up so fast. I’ve made this a number of times with regular run-of-the-mill brown lentils, but then I saw Bartolini’s adorable (assuming [...]
I had a craving for a deep tomato flavor, but since tomatoes still aren't at their vine-ripened peak, I thought I would pull out this recipe from the repertoire to use for a weeknight meal. Simple, quality ingredients, easy to prepare, a variety of applications and tons of flavor? Now that's a recipe that I like. This is an excellent sauce to have on hand to toss with pasta f
It's just days away from Memorial Day weekend here on the Vineyard so lots of changes are happening. Many of them are happy changes - everything is open, the calendar of events is packed with fun stuff, the weather is beautiful, my sister will be home soon. But there are also not so happy changes - we can't visit all our favorite beaches (no proper town sticker), friends work seven days a week, ot
This quick sauté of sliced okra, sweet onion and garlic combined with fresh tomatoes makes a nice accompaniment for Southern-style entrées.
Monday evening we went to the Portland Food Adventure’s dinner at Levant. Here are my main thoughts on the event: there was a lot of sun, the food was amazing, there were multiple dessert courses. Unlike the equally delicious Gruner meal, everything Monday night was plated separately and while it maybe took a bit longer that way, the plates were stunning. The menu is listed below and then
I love my collection of books. It’s nothing too big or elaborate. No first editions, no fancy libraries to store them in. Two shelves above my desk in the finished room of our basement hold most of my cookbooks. My other books take up only a single bookcase. Here I can find some of my favorite college textbooks like The Riverside Shakespeare, as well as poetry from some of my favorite poets
This tofu stir fry dish is a staple in our home and I make it at least one a month. The reasons for this is it's quick to prepare, flavorful and packed with fresh green vegetables. The preparation is always the same. In this version, pan-seared tofu pieces (or leftover chicken breasts) are tossed with previously cooked zucchini and baby asparagus in maple syrup, chipotle garlic sauce and so
Welcome to The Finished Plate’s 100th blog post! Hope you have enjoyed them so far and I look forward to writing many more! Last night I made Olive Garden’s Zuppa Toscana which consisted of Kale. It was my first time really using kale in a recipe. I only used half a bunch in the recipe, […]
There are an awful lot of recipes out there for rabbit in mustard sauce. A LOT. And, a lot of them are fairly awful, in my opinion - heavy, trudging things where both the rabbit and the sauce have been assaulted with unnecessary use of flour, or which involve multi-staged cooking in that various bits must be fried before baking (almost guaranteed to make a tough bunny, in my opinion).This is the f
I almost cried when I found out one of my roomates in college liked country music. I hated it. (Along with her posters of babies and horses and your regular smooching of her boyfriend…) But my husband, underneath is polo wearing exterior, is a country boy who would be happy in camo driving a pick up [...]
If you go into the back of my car, which you can’t really do right now because it’s in the shop (car accident; see my newsletter for details) you’ll notice a layer of paper on the floor. On that paper, you’ll find handwritten directions to various destinations: Little Flower in Pasadena, the airport, etc. Why, [...]
Peanut butter cup lovers look out! These little treats are so creamy and they are always a big hit with my kids and company. I sprinkled them with colored sprinkles to make a nice presentation. Nutrition: per 2 filled cups - calories 94, fat 3, carbs 11.1, fiber less than 1, protein 1 Weight Watchers points 2 View Recipe »
WOW, cannot believe it has been over 2 months since I have posted! Not sure where the time goes, can't believe it is almost the end on May. During my "blogging hiatus" I have been doing a lot of cooking just not a lot of picture taking. But, so I don't lose all these wonderful dishes I have been preparing, I have promised myself to get better about the captu
When I was little and had a sore throat my grandmother would always make me a cup of hot lemon tea. Her tea was simply a few lemon slices simmered in water. That wonderful tart tea always made my throat feel better …and so began my love for lemons. From then on, I associated lemons [...]
This salad was inspired by the classic Italian ensalata caprese. This wonderfully fresh dish is made with perfectly ripe tomatoes bursting with juice, big pieces of basil, and hearty slices of fresh mozzarella. I wanted to take that concept and turn it into more of an actual salad instead of an appetizer. I decided to ...Continue reading ‘Fresh Mozzarella, Tomato, and Basil Salad’
An original post from Andrea Meyers - making life delicious blog.Over the past six years, we’ve done a lot of experimenting in our backyard garden, growing many types of plants and trying various locations to see what would work best. There has been plenty of failed experiments, and we’ve taken those experiences and changed things up a little each year. One important lesson we’ve learned [...]The
Love me a French Fancy!
Here’s Mark Bittman on “Why I’m Not A Vegan,” an interesting read, especially for me since these are issues I’m currently processing in my own life. Where I have trouble is: if industrialized meat is cruel, diseased, and mostly unhealthy, is taste enough of a reason to still eat it? Right now the answer for [...]
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One of my husband's favorite casseroles is when I take miniature smoked sausages, mixed them up with pork and beans, molasses, cheese, onions and brown sugar; bake it till bubbling hot and he is in sausage and bean heaven. After making the Smoked Sausage Burrito the other day, I was inspired to keep on that Southwestern theme. What I came up with only has six ingredients and three cooking steps
