Image: Cut open to see the kumara (sweet potato), shitake and ricotta cheese stuffing. Leonie, as promised, here’s a little combination whipped together based on your request. Using the kumara (sweet potato), red onions, pasta and asparagus, I’ve managed to come up with an open ravioli. Now, I was meaning to use the lasagne sheets to make [...]

If there was only a way I could invite you in to smell the aroma that graced our kitchen while I was making these Amish Molasses-Ginger Drops for the Weekly Wednesday Treat Day today. While the cookies are filled with alluring spices, the dough is given a fresh twist with tiny shreds of brilliant lemon zest. To infuse those bright oils in the zest into the cookies, we borrowed a tip that we have really taken a liking too and used quite a few times now from Dorie Greenspan . The technique is to take the zest and first rub it into the sharp grains of granulated sugar, which makes an incredibly fragrant sugar - you can use the same process when a recipe calls for any zest to be added. Most recipes will just have you add any zest with the other wet ingredients, but in my opinion, this lures the essence out from the zest and is worth the extra minute or two.  read more »

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Make this easy chicken recipe in no time at all. You and everyone else will love it.

I'm so totally in Summer mode at the moment!  Especially after the weekend- we had great weather for the whole trip up through the Burren and up the coast towards Galway.  I was really blown away by some of the scenery, but less so by the food on offer.  Unfortunately I didn't have time to look up any great places to eat, so we ended up eating dinner at a pub in Doolin, mainly due to most of the restaurants being fully booked.  I was hoping for some really solid pub grub, but unfortunately, the seafood platter was less than impressive and the sides for all the mains were basically soggy coleslaw!  There were two guide recommended restaurants in the village, so next time I'll be sure to book ahead!  read more »

The chocolate puddle pudding I wrote about a few weeks ago went down so well that I felt duty-bound to make another self-saucing dessert for you to try at home. Pouding chomeur (French for poor man's pudding) is a French Canadian dish, dating from an era when poor men could afford maple syrup. Maple syrup has been pretty pricey stuff for as long as I remember, and I suspect that this pudding was Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.com

Tuna casserole has been around for decades and Americans love it. Many Americans think tuna casserole is the ultimate comfort food. It is made with a few pantry ingredients and no fresh veggies. This avid cook and grandmother changed the original recipe to make it healthier and more flavorful.

Pineapple is a good source of vitamin-C and two slices of it contain 60 calories. Add a slice of pineapple while grilling your chicken or fish recipes and make the taste different.

Wrapped & Stuffed Grilled Jalapeosby JedenC SERVES 2 -3 (this recipe can be doubled or quadrupled as needed) Ingredients     * 3 medium jalapeno peppers    * 3 slices bacon    * 3 tablespoons cream cheese    * 2 tablespoons shredded sharp cheddar cheese    * 2 tablespoons crabmeat (Chicken of the Sea has some good stuff in pouches by the [...]

makes six servings Cooking spray 2 tablespoons dry breadcrumbs 1 3/4 pounds peeled white potatoes, cut into 1-inch pieces (about 3 medium) 3/4 cup low-fat buttermilk 1/3 cup fat-free, less-sodium chicken broth 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 large egg 1 1/2 teaspoons butter 1 cup thinly sliced leek (about 1 large) 3/4 cup (3 ounces) finely grated Gruyre cheese 2 bacon slices, cooked and crumbled 6 large egg whites Lightly coat 6 (8-ounce) souffl dishes with cooking spray. Sprinkle evenly with breadcrumbs. Set aside. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until very tender; drain. Cool.  read more »