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What a pleasant surprise it is when you find a food that is good for you and you like it! It's almost too easy to go vegetarian when farro is on your side. Farro is similar in texture to barley, but nutty in taste. It's a grain that can be used in risotto instead of rice or in "rice pudding" That I'll have to try! Supposedly, it originates in the mountainous regions of Tusc
My love (Obsession) for Italian food makes a welcome return to my kitchen. Cheesy baked mushrooms was inspired by a recent visit to one of my favorite Italian restaurants, Un Caffe. I have not had a bad meal there, yet, and really don't expect to. Usually, if I experience a tasty meal or appetizer, I'll deconstruct it ingredient by ingredient and attempt to duplicate it at
Why do I love chicken? Let me count the ways! Here's another variation for the famous Waldorf salad created in New York way back in the 1890's. If I'm remembering correctly either my mother or grandmother (probably both) made this with cherries and walnuts or sometimes grapes. This is my kind of lighter meal when the temperature climbs outside and you don't want to tu
Today, I find myself wishing for more of these special Mother's Day crepes! My awesome son and his lovely bride-to-be arrived at grandma's house with bags full of strawberries, bananas, and all the fixings for an extraordinary brunch! A jar of nutella was plucked from one of the bags and, right then, I knew this was going to be great! Chocolate hazelnut spread..brilliant inventio
Yes, last weekend was a working weekend. From sun up until almost sundown both days were spent in the yard, or more accurately, in the DIRT! Personally, I love being in the dirt. There will be more "garden updates", but for starters, we planted 13 lavenders, transplanted a burning bush which the not so wonderful landscapers located directly over the septic tank lids. And wi
Yesterday we achieved a personal goal which I can't discuss, that's why it's PERSONAL! But, I will say it was reason to celebrate. We chose to celebrate with a newly concocted drink, called an Italian Mango Mimosa. In my mind anything having to do with Italy or somewhere tropical like Hawaii, is the place to be. And, if you can't be there, at least you can bring those flavo
Heck yes! Appetizers for dinner is perfectly okay with me. No surprises, though....these "entrees" were already featured in a post. Pan grilled champagne orange shrimp was simply a redo from margarita shrimp using a different marinade. Spring time artichokes...I revised these to be void of butter. Italian stuffed mushrooms completed our meal. These were lightene
Nothing evokes the taste of the Tropics better than a juicy bite into a fresh ripe mango, right? It's mango season, so now is the time to create ANY recipe featuring this beautiful fruit. This is perfect for those hot Summer days and super easy to put together. I mounded the filling into romaine lettuce "wraps", but they would be good in a sandwich or appetizers in puff pastry&n
When I saw this recipe online last week, I knew it would be a hit. It's great for snacks and a good low carb selection. I had to try it! It beats plain old steamed squash. This a MUST TRY for the self professed "culinary challenged" crowd, and you know who you are.Crispy Baked Squash ChipsPreheat oven to 400 degrees.In a small pie pan mix the following: 1/4 cup panko
Almost three years ago when this blog was started I wondered how to get past the 75 or so recipes that were in my repertoire. I wracked my brain and listed every recipe I've ever made. Since then I continually strive to push myself to exhibit variety. I'm happy to say I've surpassed the 400 post and I realize I'm just scratching the surface. I never knew how to disguise chi
It's a rare occasion when this girl makes a dessert around here. Don't get me wrong...I love sweets! That's the problem. I don't have a sweet tooth....just a mouthful of sweet teeth! I'm from the club - "Eat dessert first". One thing you don't know about me....I will share any part of my meal with you, EXCEPT my ice cream! My hubby thinks I've lost it when he as
If you were to tell me I'd be snacking on kale, I would have thought you were nuts! You would have to have your head in the sand to not hear about all the healthy properties of kale these days. But, what do you do with it? I've used it in simple recipes ususally sauteed with raisins and pine nuts. Delicious! It can be thrown into salads, soups and egg dishes.My latest
Whole wheat pasta appears on my bucket list. I wanted to make a more wholesome, healthy version of pasta this time around. The taste was nuttier and texture a bit dense. But, when you're craving ANY pasta dish, this satisfies! To finish it off, I added shrimp, artichoke hearts, garlic and mushrooms. Not bad!I'm fortunate enough to have a Kitchen aid mixer with a
Spring has sprung, finally! The flowers are blooming, the birds are singing, the barbecue is out and the warmth from the sun is a very welcome feeling. I'm more than ready to get my hands into the dirt to cultivate my garden. There's nothing better than doing my produce shopping in my garden! Right? Fresh spinach, lettuce, mint, chives to snip and baby tomatoes to plu
Last Saturday we were blessed with spectacular Springtime weather...sunny and almost 70 degrees! Naturally, we dragged out the grill and outdoor patio furniture from the shed. (We don't have a covered patio and the winds can gust upwards of 100 mph. We also didn't want to have to chase our grill as it rolled down the street!) So, we waited until weather permitted to u
It's official. My new crock pot is the catalyst for this lazy girl dinner. It was one of those days when I was feeling very uninspired by the food selections around me. I wandered into the pantry and started grabbing cans of beans. Kidney, garbanzo, black beans...what else? This is how I cook. Sometimes it comes out fantastic, and other times completely forgetta
Switching gears....a restaurant review for the Twisted Fork in South RenoTwisted ForkThe name, Twisted Fork, for me, conjures up images from early days of MTV featuring a big hair band called "Twisted Sister". I'll just say, I'm way off base. This new eating establishment in South Reno hit a home run on a recent visit.I confess, I was a little worried because I had started ANOTHER weig
Stuff It! Stuff the eggplant, that is. One of my favorite ways to serve and eat eggplant is fried and layered into a crusty piece of French bread. But, when I choose to limit my intake of bread and fried foods, this preparation is a close second.Eggplant is one of those vegetables which is overlooked or completely ignored. It's usually "stuffed" into a dark corner in the g
I'm a sucker for any kind of Asian noodle, chow mein, lo mein, soba, pad Thai and chow fun for starters. I admit that I've attempted to make some of these in the past, but, years ago special ingredients weren't readily found at the store. You usually had to go to an Asian market to seek them out. Now there's no excuse for not being able to create these noodle dishes.I used
Okay, so you're not forbidden to eat this. The dish is plated onto a bed of dark "forbidden" rice and piled high with shrimp and vegetables. Black rice is similar in the fiber content of brown rice with the same nutty taste. In ancient Chinese culture it was only served to the Emperor and was off limits to his subjects, thus, "forbidden".Treat yourself with a dinner fit for
Is it bizarre that I should have such intense cravings for food like salmon or tuna? I'm not sure...could it be a deficiency in vitamin K or D? Or is it just my adoration for low carb substitutes that mimic a pizza?If you're a fan (I know there must be one person out there!) of bagels with cream cheese and salmon, you will surely be satisfied eating just one or part of one. This
You've seen those pricey decorative bottles of infused balsamic at specialty stores and farmer's markets. I thought I would take a chance when I purchased a tall bottle of blackberry ginger balsamic at a nearby farmer's market last Summer. Pricey? Yes! So, this concoction will go onto my "to make home made" bucket list. In the meantime, I graced an otherwise pla
Usually, healthy in the eating arena means a stick of carrot or celery. Hearty describes a soup or stew! But, when you can attest to losing weight while eating delicious pasta that is healthy and hearty, I'll be the first one to "belly up" to the table.Trust me on this one....Instead of using olive oil, this recipe called for chicken broth. You can also use kale or ch
I decided to look back through the year and come up with the "winning" recipes of my red kitchen carpet. The Oscars of my food world! The selection process wasn't as easy as I thought it would be. These may not be your favorites, but they were mine for one reason or another. Enjoy!The award for most ambitious in preparation goes to:Roasted Red Pepper Ravioli. I admit
There's nothing like a steamy bowl of soup when the weather outside holds such a chill. Just last week I was sitting in the yard soaking up some much needed sun. This week..hello Winter! So, I'm not ready to put away my soup pot, yet!I haven't done much with barley in the past, but after researching its properties it could become a front runner in my kitchen. Here's an exce
Yet, another "first" for me. Making your own veggie burgers are simple, but, why haven't I made these sooner? Mostly, because it's easier to pluck them from the store's freezer. They are a great alternative to regular meat burgers packed with healthy ingredients. If you have a food processor that's sitting in the deep dark shadows of your pantry, I challenge you to drag it
The jury is still out...I'm undecided on what to prepare for Valentine's day. I pondered over meals from the past celebrations to get a few ideas. Last year I prepared veal cutlets, orzo and asparagus, really nothing special. But, the over the top creation was my "Kiss of Provence" cocktail with lavender and lemon flavors!Two years ago, I prepared fillet mignon topped with prawns
I continue with my love affair of vegetables. I was a fortunate child who had a family full of gardeners, so for me it's easy to love veggies, even though corn was probably my favorite as a child. Now, it seems corn doesn't have the flavor it used to, but that's a whole other story.I keep staring out my window at my snow covered raised garden beds imagining what I'll fill them with thi
I am so inspired by other cooks whether at their restaurant or on a TV show. If I happen to have a great meal, I'll take mental notes on what ingredients I'm tasting and inevitably return home to duplicate it. If that doesn't work, I'll keep tweaking the recipe until "perfection". It's just a little game I play.One of those experiments was a basil ranch salad dressing that
If I had to choose my favorite vegetable, it would probably be artichokes. But, sometimes the tedious routine of peeling one leaf after the next until you reach the heart can turn most people off. It's like waiting in line for a Disneyland ride. By the time you reach the front of the line your enthusiasm has waned a bit. Don't even mention how long it takes to cook these
Call me Un-American or crazy, but football has NEVER fascinated me. The idea of spending most of the day watching grown men chase a pigskin up and down the field does not appeal to me. I would rather watch the "kitten bowl game " instead. Hmmm......maybe I'm a bit crazy, huh? Just try not to smile while watching this. So cute! Can I get an instant replay on thes
I can't begin to explain how my first trip to Italy inspired me in the kitchen. I was extremely impressed while on an excursion to the town of Tivoli which is a fortress of a town which was frequented in ancient times by the wealthy Romans. After the main attraction, the Villa d'Este, we were treated to a pasta making demonstration by mother and daughter at the restaurant Terme di Dian
In Mexico there are plenty of all inclusive properties to choose from. One must do the research to find the best ones. In my opinion, The Royal in Playa del Carmen meets and exceeds my idea of "the best". The restaurant choices are Pelicanos, beach front, serving upscale beach seafood, Tapas Pinxtos, Spanish and Basque style food, also beach front. Then there's Spice,
I would imagine this may have been a frequent meal for my ancestors. As they arrived in North America in the 1700's they acquired a plot of land in the Acadian settlements along the St. Lawrence river. Life was not easy, dealing with harsh weather, poor soil, Indians, disease and the land hungry British. Their meals were "rustic", anything they could grow, hunt or scrounge.
If you ever need inspiration in the food department, take a trip to the Yucatan. Riviera Maya is a world renown destination and there is no lack of ethnic cuisines. In our little "corner of the world" (the all inclusive property we stayed at) every day and night was a trip to a different country. Here's a pictorial of our food frenzy.The first evening freshly caught grouper stuff
Before I continue with my getaway to the Riviera Maya I wanted to insert this simple enchilada recipe. My love for Mexican food goes way back into my childhood days. There was never a shortage of great Mexican food restaurants in Southern California where I grew up. Most were inexpensive and casual, always a great place to take the kids, I guess, because my parents would load us
Traveling is my HOT BUTTON. When it's combined with excellent food choices I'm a happy girl. When it requires long sunrise walks on the powdery white sand beach, I'm there! Add a sprinkling of relaxing snorkel excursions and I (almost) never want to go home.As I alluded to earlier, hubby and I escaped to the Caribbean shores of the Riviera Maya two weeks before Christmas. I
When writing a blog, I learned recently how important SEO is. That is "search engine optimization". In a nutshell, watch what choice of words you put in the title or repeat in the body of the post. Mostly, it can work in favor of how many hits you get. However, I experienced a flurry of activity (hits) when my blog was definitely confused with a site that has (rhymes with corn an
Do you get tired of the same old salad dressing? Or maybe you have your "go to" salad dressing. Why not get creative and make your own. At least, you'll know what goes into it. For so many years we only ate ranch dressing or blue cheese. When ordering a salad at a restaurant it was like hearing a skip in a record, reciting " ranch please" every time! No longer
As promised, here are the top ten most popular food posts for this last year. In all honesty, it was not what I expected...I have my own "favorites". #5 and #6 made my personal list, how about you?#10 Mini Turnovers#9 Lasagna - A Work in ProgressThis should have been titled, "How to Destroy your kitchen in 100 steps".#8 Pulled Pork Tacos#7 Margherita Pasta#6 Butternut Squash Soup#5 Gr
Here is the second installment of my year in review for 2012. I take MANY pictures, but sometimes all those special events don't get captured as they should. This compilation is a small snippet of what went on in my world month by month. Enjoy....I did.July is always a busy month with anniversaries, birthdays and other events. This year was no different! I admit I was
I thought it would be fun to do a "year in review" of the most memorable (for me) moments in each month. I'll also be writing a piece featuring my most popular food related posts of the year. I hope you enjoy my reflections and encourage you to drop by once in a while for updates on Wendy's Favorite Place. Thanks for your comments and views during the years and Happ
With each attempt, I find that my pasta making skills are getting better and better. Like anything else, it's a learning process and practice makes perfect! Nothing better than perfect tasting fresh pasta, silky soft ribbons of goodness!This tagliatelle was an "after thought", that is, some left over dough from lasagna making. I wanted to try out the tagliatelle/fettuccine
Ah, Christmas is over! The house is almost straightened up after Christmas Eve dinner and Christmas Day celebration with the family. I really don't know why I stress so much about getting everything done and so perfectly every year. The time is going to pass no matter what gets done. And, when it got right down to the wire (putting dinner on the table) everyone pitched in w
No, the world didn't end, but I had to get that revelation and reassurance from the Mayans themselves. When asked, they just smiled. Everywhere we went while vacationing on the Riviera Maya this past week, we saw no signs of doomsday preparation. So, the only thing left to do was enjoy ourselves and that's exactly what we did.We stayed at The Royal in Playa del Carmen, an adult a
When hubby and I travel I try to make healthy snacks to go along for the ride, especially when it involves air travel. Chances are usually 100% that you'll have a "glitch", missed connection, delays, etc, etc. For the trip down to Riviera Maya this past week, I started my Christmas baking with these chocolate ginger biscotti, knowing they wouldn't last but a few days. Yes, they w
I never used to be a soup aficionado. But, I've discovered soup is probably one of the easiest meals to prepare. If you can throw things in a pot, you can make a delicious soup. This soup can be prepared by roasting the squash first or not. In this recipe I didn't, but opted to flavor it with a bit of chipotle, herb de Provence and nutmeg. Those ingredients don't seem
Tell me it isn't so! I happened to glance at the calender yesterday and realized Christmas is less than three weeks away! I don't know about you, but I always have high hopes and good intentions for "doing it all" this time of year. My Christmas tree went up the day after Thanksgiving. Check and done! Sometimes I think I do this for my cat. That way she'll think
How does a self professed lover of all things Italian reduce the pre Holiday girth and still enjoy life? Well, after losing 5 lbs in the last month while eating a full Thanksgiving meal, sushi, Italian margherita pizza, wine, pasta, bread pudding, bagels with fruit spread and frozen yogurt, this girl has done it. Actually, I've done it before with amazing results. It's simple bu
Whenever I roast vegetables I always make more than needed so I'll have leftovers. Odd? Maybe...but for me, it's an easy lunch to heat and eat. Sometimes I'll scramble an egg with them, stuff a tortilla as a wrap or make an open faced sandwich.The vegetables I roasted the day before were not cooked in oil but in broth for added flavor. Cook on high heat in the oven (400 degrees)
