Cooking for Real with Sunny Anderson Real Comfort, Real Good Spicy Macaroni and Cheese Pan Fried Meatloaf in Tricolor Peppers Shake Shots I liked Sunnys first show, which I saw some time ago, but not her timeslot . Sunday mornings are not my first choice for food tv . But I saved a bunch of Sunnys shows and I like the menu on this one one dish in particular I thought was very clever. Sunnys doing comfort food. She starts with her mothers spicy mac and cheese. She adds 2 cups of elbow pasta to boiling salted water. She goes on the meatloaf.  read more »

As I mentioned yesterday, the item I was preparing for the weekly Wednesday Treat Day was not quite ready to be posted. Once I finally got them finished up after dinner, Jeff and I eagerly took a bite and quickly fell in love with these decadent Bittersweet Brownie Peanut Butter Bonbons.  read more »

We were able to talk about 7 new recipes we made this week and we picked these as our favorites - the Frozen Strawberry Daiquiri Pie with Strawberry-Rum Sauce, Polpette with Quinoa, Parmesan and Sage and those Cashew Chocolate Tartlets.  read more »

Today's recipe: A burger made with ground sirloin, ground turkey, frozen spinach and fresh herbs. Moist and delicious grilled burger. Low carb. Weight Watchers 3 points. Trust me please, that never once would I have imagined a burger recipe -- made with meat, no less ( Note to Vegetarians ) -- hitting the pixels of A Veggie Venture. But this is not only a good spinach burger, it's one great burger. They were pulled off the grill just last night but I'm rushing them into a post pronto because it's Memorial Day Weekend in the States and heaven knows, there will be plenty of hamburgers hitting the grill here over the next couple of days. If you have the chance, add this burger recipe to your summer grilling menu ... VEGETABLE SANDWICH RECIPES from the ARCHIVES ~ Radish Sandwich , you'll love the simplicity of this ~ ~ Farmgirl's Swiss Chard Tuna Salad , another good way to sneak in some greens ~ ~ Zucchini Mushroom Hominy Tacos , a favorite from Mexican Everyday by Rick Bayless ~ ~ more recipes for Sandwiches, Wraps & Tortillas ~ ~ more recipes for Grilled Vegetables ~ ~ more spinach recipes ~ SPINACH BURGERS Hands-on time: 15 minutes to mix, plus grill time Time to table: 90 minutes Serves 4 10 ounces frozen spinach, defrosted, chopped and squeezed to release liquid 8 ounces lean ground turkey (99% free) 8 ounces lean ground sirloin 2 tablespoons fresh parsley (I intended to use cilantro but completely forgot so I'd call it a 'good idea' but optional) 1 teaspoon minced fresh sage (we've all planted summer herbs , yes?  read more »

It's springtime. A time of joy and renewal. A time of love, devotion, dahlias, infactuation and ferns unfurling amidst the forest floors. As life in the garden unfolds, the season is celebrated with all the joy and hope that the fresh and warming air brings along with the gentle kiss of a breeze upon the face.

The first flush of warmer weather is greeted with the emergence of bunnies and lambs fresh and ready to go visiting amidst the emerging greenery and blossom of our cottage garden.  read more »

1 small butternut squash 1 small onion 1 tablespoon plus cup extra-virgin olive oil 1 teaspoon brown sugar Salt and freshly ground black pepper 12 large sage leaves 4 slice bacon 1 pound orecchiette pasta 1/4 cup chicken stock 4 ounce Parmesan Preheat oven to 400F. Toss the squash with the onion and 1 tbsp. oil and sprinkle with the brown sugar, salt, and pepper. Roast on a baking sheet until tender and caramelized, about 30 to 40 minutes. Place cup oil in a large skillet over medium heat. When the oil is hot, fry the sage leaves 6 at a time until the oil stops sizzling and the edges are crisp. Drain on a paper towel. Sage-flavored olive oil can be reserved for future use. Render the bacon in the skillet until golden and almost crisp.  read more »

I knew that I was going to be preparing a soup for the main portion of this evening's dinner, but I wanted to serve something a little different to go along side. We often make sweet muffins that we snack on or have for dessert, but we changed things up tonight with these Savory Oatmeal Muffins I made.

We used white whole-wheat flour, but as usual, you don't need to run out and find it just for these muffins... you can just substitute regular all-purpose. White whole-wheat adds the nutrition we are looking for, without compromising the texture as the regular, but heavier, whole-wheat flour might do. Another of the dry ingredients to make the muffins a little healthier is old-fashioned rolled oats - you can use quick oats if you don't have the thicker variety on hand, but just don't use the instant variety.  read more »