Embarrassingly Simple BLT Wedge Salad

You know, I want to call this a simple salad.

But what is simple? Exactly what does it mean?


Sometimes I think I use the word “simple” in the wrong context. It’s simple to prepare, but maybe I want to say that it’s EASY to prepare, because there is nothing simple about this bad boy when it comes to flavor.

But then again, maybe I’m right, because our friend Mr. Webster says that “simple” means that something is easy, as in a “not involved, or complicated”.


Yes, this BLT (Bacon, Lettuce, and Tomato) Salad is easy, it is definitely not involved or complicated. It’s perfect for a “simple” summer meal, when the last thing you want to do is cook. There is virtually no cooking involved, and if you have some cooked bacon already in your fridge, or use the pre-cooked bacon, then there is zero cooking involved. It’s a matter of slicing a head of lettuce into four wedges, preparing a “simple” dressing. So yes…it is simple in that way.


But then Mr. Webster goes on to describe “simple” as “plain and unadorned or not complex”.

Well shoot. That is not true.

If there was ever a salad adorned, it is this one. Ok, yeah…the ingredients are few. But their flavors are strong. Fresh tomatoes, chives, blue cheese, buttermilk, bacon, all work together so perfectly, to create that classic flavor that we all love so much in a BLT, but with that added zing from the blue cheese..and once in a while a little bite from the chives…and then the buttermilk really wants to be sour, but the creamy mayo just won’t let it…your tastebuds just scream for more!


So in the end..I believe that this is truly a “simply adorned” salad. One that you can throw together in a matter of minutes, but walk away completely gratified…fulfilled….satisfied. And the best part? There is hardly any clean up.. and you have the rest of the evening to do what you want to do..

Life is good..it’s a “SImple, yet complex salad, and Mr. Webster needs to get his facts straight…or maybe I need to get my facts straight…but who really cares, because you’re going to forget all about this after one bite of this salad..” kind of good…


BLT Wedge Salad
Serves Four

1 head iceberg lettuce, sliced into four wedges
8 slices bacon, fried crisp and cut into pieces
1 pint cherry tomatoes, quartered
4 oz blue cheese
Buttermilk dressing (recipe below)
Chives for garnish
Fresh ground pepper to taste

I was serious when I said that there is really nothing to making this salad, and it’s almost embarrassing to write out the instructions….Almost…This salad is totally worth the embarrassment!

Place each lettuce wedge on individual plates. Divide the bacon, cherry tomatoes, blue cheese, and buttermilk dressing between them. Garnish with chives, and fresh ground pepper to taste.

Embarrassingly simple…easy…whatever. It’s delicious…and that’s all that matters!


Buttermilk Dressing:
1 cup buttermilk
½ cup mayonnaise
1 clove garlic, finely minced
¼ tsp ground mustard
1/8 tsp cayenne
1 tbsp fresh parsley, chopped
1 tsp fresh chives
½ tsp salt
½ tsp pepper

Whisk the buttermilk, mayonnaise, garlic, ground mustard, cayenne, parsley, chives, salt, and pepper in a small bowl until well blended.

Cover and refrigerate for up to one week.


Molten Lava Cakes for Fiesta Friday


This Fiesta Friday is especially special for me this week…

Imagine my surprise when I found an email sitting in my inbox from Angie at The Novice Gardener…. and now… imagine my delight when she asked me to co-host Fiesta Friday #13 with the lovely Indira at I’ll Cook, You’ll Wash!

Of course I happily agreed… Many of you know Angie and her artistic culinary talent (understatement)… and that combined with her charming wittiness and ability to draw her audience in with the first sentence or two of her post, you will understand why I am so thrilled and honored to co-host this lovely event!


This is our 13th Fiesta Friday, and my-oh-my, how it has grown!! Every week, there are more and more people joining in the fun! I cannot wait to see what everyone brings this week…I’ve been blown away with the fabulous contributions these last few weeks, so I know that this week will be no different!

I know that I’ve said this before, but I have never met a more welcoming, supportive and loving group of people than this wonderful group of bloggers. I urge you to visit Fiesta Friday at The Novice Gardener and join in on the fun.. and if you’re new to the blogging world, this is a great way to meet other bloggers, and gain more followers!

All are welcome to visit!

I wanted to make something flowery this week…you know….because it’s Angie. So I decided on Molten Lava Cakes with strawberry roses. Yeah, I know… what on earth was I thinking? First of all, I can’t bake to save my life…we all know the disaster which came from the strawberry cupcakes I attempted a couple of weeks ago… but I really wanted to make them.


Although molten lava cakes have been done over and over again, and are probably old news for most people… I still love them, and wouldn’t turn one down if offered to me! One of my most favorite things to do is to order one for dessert to share when I’m out for dinner with my friends. I never get tired of that warm chocolate oozing out of the center of the cake, mixed with whipped cream.

The recipe for molten lava cake is pretty much universal. The ingredients and measurements are always the same, except that one person might add some orange liquor, while another might add coffee. Me? Mine is adapted from Betty Crocker’s recipe.. I like to add a little coffee and a little bit of Chambord. The Chambord gives it a lovely raspberry flavor, and this time I chose to make a raspberry sauce with a little added orange juice which gave it a wonderful raspberry citrus flavor… the whipped cream and the strawberry were just an added bonus!


This is definitely a dessert that needs to be shared… just make sure that you get your fair share!

I’d like to thank Angie for thinking of me…and I’m so happy to be co-hosting with Indira. Indira is a lovely girl..and her blog is so beautiful..with recipes that are pure perfection. I hope that you take the time to stop by I’ll Cook, You’ll Wash to visit! I know you’ll enjoy her blog as much as I do!

If you’d like to join the party, and I really hope you do…please click the link below!  I look forward to seeing you there!


Life is good…it’s a “Co-hosting Fiesta Friday with Indira” kind of good…


Molten Lava Cakes
Makes Six 6oz Cakes

Just a quick note: I use 6 oz ramekins, and this recipe makes six cakes using them. Most recipes call for the oven to be preheated to 425 degrees and bake them for 10 minutes, but I found with my oven that it’s better to bake them for 17 minutes at 375 degrees. I would try just one in your oven before baking all of them to see what works best for you!

The Molten Lava Cakes:
1/2 cup bittersweet chocolate
1/2 cup semi-sweet chocolate
1 stick, plus 2 tbsp butter
1/2 cup flour
1 1/2 cups powdered sugar
1/4 tsp salt
3 eggs
3 egg yolks
1 tsp instant coffee granules
2 tbsp Chambord
1 tsp vanilla

Preheat oven to 375 degrees
Grease and flour six 6 oz ramekins.

In a microwave proof bowl, melt the bittersweet chocolate and semi-sweet chocolate with the butter in the microwave until smooth. I start out with 30 seconds at a time, stirring each time. It usually only takes a minute to fully melt the chocolate.

In a large mixing bowl, mix the melted chocolate with the eggs, whisking until completely combined. Add the flour and powdered sugar, and stir until blended. Stir in the salt, coffee, Chambord and vanilla just until blended.

Divide the batter between the six ramekins, and place on a baking sheet. Place in preheated oven, and bake for 17 minutes. The outside will be firm to touch, while the inside will be melted chocolate runny.

Invert onto a plate, or leave in cup to serve. Serve with fresh whipped cream and raspberry sauce, and garnish with raspberries or strawberry roses and mint leaves.

Raspberry Sauce:
1 pint fresh raspberries
1/2 cup orange juice
1/4 cup granulated sugar
2 tsp cornstarch

In a small saucepan over low heat, bring the raspberries, orange juice, and granulated sugar to simmer..and cook for about five minutes. Whisk in the cornstarch and cook for about two more minutes. The sauce will thicken upon standing. Serve over the lava cakes.

I found out how to make the strawberry roses from Debbie, at One Little Project at a Time.


Tenderloin Sandwiches

There is a wonderful little Italian store, Pellicano’s, about three miles down the road from my house. I know, right? Lucky me!!  I was so happy when they opened up a few years ago… It truly is wonderful… You receive personal attention and care when you go there. I always know that when I stop there, I can pick up a tenderloin; hand it over to the butcher behind the counter, and it will be trimmed perfectly, and cut exactly the way I request. And always…always with a smile, and friendly chat. The wonderful thing is, if I really don’t know what I want to do with the whole tenderloin, they’re full of suggestions… “How about half of it a roast, a few steaks, and the rest ground up?” “Perfect!”

This time though, I knew exactly what I wanted to do with my tenderloin. I wanted it sliced into think steaks. An adorable girl named Nicole happened to be behind the counter to trim and cut my tenderloin for me. She trimmed and sliced this thing into perfection, the whole while chitchatting with me…or maybe it was me chitchatting with her…but either way, that girl did not miss a beat with every slice. And then, when she finished slicing it, she took care to arrange it so perfectly on a tray…a beautiful thing… I just love that store. Everyone should have a Pellicano’s, with Nicole behind the counter, three miles down the road from them!


The whole reason I bought this tenderloin is because Katie and Ryan were coming over. I’ve been bugging Ryan to come and show me how he makes a certain snack that I wanted to use for a post on Fiesta Friday… he graciously agreed.. so I wanted to make these tenderloin sandwiches to show my appreciation, and of course love…Well, if you are a blogger, then you know the reality of it… and while I cooked and prepared everything, they had to put their own sandwiches together…and of course they ate while I took photos…but they’re getting quite used to that!

I had the best time with those two. Not only did we sit around and brainstorm about this upcoming snack… but they were also cooking down some maple syrup that they had to bottle up. Now that was fun to watch… even more fun because some of the sap that went into that syrup came from my trees!

Honestly, when they asked if they could tap my trees, I had instant pity for the two of them, because I honestly did not believe that they’d get anything from my old trees. But seriously? It was crazy, I couldn’t believe the amount of sap that just poured out of them! I plan to use that syrup in another post, so will talk more about it then…


Right now, I want to talk about these sandwiches… tenderloin is so perfect for sandwiches.. you can actually take a normal bite without the whole piece of steak coming out of the sandwich with that bite! Have it cut into ½” slices, and it takes no time at all to cook up. I’ll usually grill it for just a couple of minutes on each side, and then start placing the pieces in a large bowl, and it finishes cooking perfectly from the heat of each steak snuggled together in the bowl. A little salt and pepper is all that’s needed while it’s grilling, since it marinates for a few hours in a Worchestershire and garlic marinade. So simple, so quick, so delicious.

For this sandwich, I bought some smoked Gouda.. sautéed some crimini mushrooms and onions, with a horseradish and chive sauce. The first bite is met with the delicious tenderloin and mushrooms, combined with the smokiness of the gouda, sweetened with the onions, but then…it was totally WOWED with the zing of the horseradish and chives…flavors bursting all over the place…and all at the same time!! A beefy, smoky, zingy kind of thing.. You gotta love it!


I served them with potato wedges that I tossed in olive oil, balsamic vinegar, rosemary, salt, pepper, and paprika. I served them with a little cup of sour cream on the side.

Life is good… it’s a “hangin’ with your kids, and happy because they actually want to hang with you…” kind of good..


Tenderloin Sandwiches
Makes Six Large Sandwiches

2 lbs beef tenderloin, 1/2” slices
6 thick slices smoked Gouda
2- 8 oz packages sliced crimini mushrooms
2 tbsp olive oil
2 cloves garlic, minced
2 – large onions, sliced thick
Boston lettuce leaves
Marinade (recipe below)
Horseradish sauce (recipe below)
2 baguettes, each cut into thirds or six ciabatta rolls

For the Marinade:
¼ cup Worchestershire sauce
2 tbsp red wine vinegar
1/2 tsp anchovy paste

1 tsp Dijon mustard

½ cup extra virgin olive oil
4 cloves garlic, roughly chopped
1 tbsp Montreal seasoning

Place the steaks and the marinade in a gallon size bag. Seal and place in the refrigerator for about 4-6 hours.

In the meantime, sauté the onions and garlic in the olive oil until golden brown. Remove from the pan and set aside in a bowl. Add the mushrooms to the pan, and sauté until golden brown.

Prepare your grill as you normally would to cook steak… Remove steaks from marinade (discard marinade) and grill steaks for about four to five minutes on each side until they’re cooked to your preferred doneness. I like to put them in a bowl after I take them off the grill, so that the juices are captured in the bowl, and can be used to drizzle over the steak on the sandwich.

Slice the baguette or roll, and place inside down on the grill to toast.

For the Horseradish Sauce:
2/3 cup mayonnaise
3 tbsp horseradish
2 tsp hot pepper sauce
1 clove garlic, minced
2 tbsp chives, chopped
Salt and pepper to taste

In a small bowl, stir together the mayonnaise, horseradish, hot pepper sauce, chives, garlic, and salt and pepper until blended. Store in refrigerator until ready to use.

Assemble the Sandwich:
Add a generous amount of horseradish sauce to the bottom half of the baguette or roll, and place a Boston lettuce leaf on top.
Place the Gouda on top of the lettuce, and a couple of slices of the steak on top of the Gouda. Add the mushrooms on top of the steak, and the onions on top of the onions. Spoon a generous helping of the horseradish sauce over the onions, and close the sandwich with the top half of the baguette or roll.

Serve warm, and Enjoy!

Chicken Pot Pies



I really hit a writer’s block with this one… I’ve been sitting for two days, trying to come up with something really wise, witty…and mind-blowing to say about my pot pies… but honestly, what can be said about chicken pot pie that hasn’t already been said?

I looked for a cute chicken story… Chicken Little…The Little Red Hen… but came up short. Honestly, how could I compare the sky falling to chicken pot pie?

You just can’t.


We all know that it’s the perfect comfort food, because that’s been said a gazillion times…and I’m sure that everyone is pretty much sick of hearing how they’re perfect for cold weather…but seriously…in my mind? Chicken pot pie is perfect year round, especially on cool summer nights… or cool spring nights for that matter. Imagine sitting around a bonfire with your friends and family, and someone handing you a little pot pie in a cup like this to snack on.. I certainly wouldn’t pass it up..


I even found a quote from Shannen Doherty saying how everyone thinks she leads a glamorous life, but there are so many times she spends her evenings alone with her dogs, eating a chicken pot pie! But I didn’t feel as though that would really go with what I wanted to say either…although it was nice to know that actors and actresses are real people too..

Truth be told, I would much rather be eating a chicken pot pie with my family and friends around a bonfire…or with Sophie..watching a movie.


And then, while I was trying to come up with something to say about these pot pies… I started thinking about how there are different pot pie people in this word:

There are the “eat it right out of the tin” pot pie-er…(that’s me)
There are the “plop it upside down on a plate” pot pie-er

When I was younger..I always felt as though eating it out of the tin was THE right way to eat a pot pie. I would eat it in three parts… First there is the crispy top crust…and I’d use that as a spoon of sorts.. to scoop out the creamy, chickeny, vegetabley goodness… and then the pleasure of the soft and moist bottom crust, which was my most favorite part of the whole pot pie. It was like coming upon a buried treasure!

But that’s really not what I wanted to say either…


And that is pretty much it. I didn’t have anything funny to say today. I didn’t have any words of wisdom for you.. I just had to let the pot pies speak for themselves… and sometimes that’s okay too.. because they’re just that good…

In keeping with my childhood beliefs, I made these pot pies so that you have to eat them out of the cups. These are on the smaller side…so there is no crust on the bottom because I wanted everyone to enjoy the creamy goodness that was inside. Now, don’t worry, there is plenty of crust because I rolled it out on the thicker side!



Life is good… it’s a “thinking you can’t come up with anything to say, but when you look back you realize that you’ve rambled on for a million paragraphs” kind of good…


Chicken Pot Pies
This recipe will make six pot pies in 16 oz ramekins

The beauty of these pot pies is that you can make them however you want! Change the chicken to beef, shrimp, lobster…or leave it purely vegetable! You can add whatever types of vegetables you like! For this one, I went traditional…but that’s not to say that I’d never change it myself!  Lobster is sounding mighty good…

Make it fun… use whatever type of container you want for your pot pies…like these cups that I found on Etsy from a girl named Sandy..and her wonderful shop called P.S. Simply Vintage!  You should check her shop out, Sandy has some pretty cool stuff!

Roast the Chicken and Vegetables:
3 large boneless chicken breasts
32 oz container chicken stock (1 cup for roasting, the rest for the gravy)
24 oz yellow baby Dutch potatoes, skins on and sliced into quarters
1 cup diced baby carrots
2 stalks celery, sliced
1 large onion, diced
2 cloves garlic, minced
3 tbsp butter
6 fresh sage leaves
salt and pepper to taste

Spray a 9 x 12” baking pan with cooking spray. Arrange the vegetables and chicken in the bottom… placing two sage leaves and one tablespoon of butter on each chicken breast. Pour one cup of chicken stock (saving the remainder of the carton for the gravy) over the chicken and vegetables. Generously season with salt and pepper. Roast in a 375 degree oven for about 45 minutes, or until the chicken reaches 165 degrees F. Remove from oven, drain the juices into the pan for the gravy. Cut the chicken into bite size pieces, and set both the chicken and vegetables aside.

Prepare the Gravy:
Leftover chicken broth from above
Pan drippings from the roasted chicken and vegetables
2 cups heavy cream
2 cups fresh peas, (or frozen)
2 tsp poultry seasoning
1 tbsp white pepper
1/4 tsp cayenne pepper
4 tbsp cornstarch
4 tbsp butter, room temperature
salt and pepper to taste

Bring the pan drippings, chicken stock, heavy cream, poultry seasoning, white pepper, cayenne pepper, to a simmer in a large frying pan. Add the peas, and let simmer for about 15 minutes. In a small bowl mix the butter and cornstarch to a paste consistency. Add to the gravy and pea mixture in the pan, and whisk until completely blended. Continue to let simmer until thickened. Remove from heat…Add the chicken and vegetables to the gravy mixture.

Aunt Linda’s Pie Crust:
2 cups flour
1 cup shortening
½ tsp salt
½ cup milk
1 tbsp vinegar
In a small bowl, mix the milk and vinegar together.  Set aside. In a large mixing bowl, blend the flour, shortening, and salt together until mixture is in pea size crumbles. Pour the milk and vinegar mixture into the flour mixture and stir.   The dough will be sticky.

Roll out on a generously floured surface, kind of on the thicker side. Lay your pot pie container on the dough, and cut around the container about an inch larger (to roll the crust into the pot pie).   Using a knife, cut a heart shape into the crust..to let the steam out…and because every pie should have a heart.

Assemble the Pot Pie:
Measure as much of the chicken and gravy mixture as you want into each of your containers. Place a round of the rolled out pie dough on top, and roll the edges in to create a crust around the pot pie container.
Bake at 350 degrees for about 1/2 hour, or until the crust is golden brown, and the pot pie goodness is bubbling.

Serve hot, and Enjoy!!


Strawberry-Banana Cheesecake Splits

It doesn’t happen very often, but once in a while, I love to eat dessert for dinner…especially when it comes to strawberries. There is nothing better than baking some fresh biscuits, and serving them hot with fresh strawberries and whipped cream… but let’s save that for another day when strawberries are in season…and instead, talk about this dessert… strawberry banana cheesecake splits…


Sometimes it’s fate when things happen the way that they do…

And I’m going to be real here… it isn’t like this came to me in a dream…I didn’t have a vision… nor did I work long hours in the kitchen creating this recipe… it was a matter of a series of events that set the wheels in motion…

A Craving
Not Enough Ingredients
Pure Laziness (that kept me from running to the store for ingredients)


I was in the mood for a banana split, but I was also in the mood for a piece of strawberry cheesecake. Neither of which, I had access to. I couldn’t have made them if I wanted to… I had bananas, but no ice cream…and I had strawberries, but only one package of cream cheese, not enough for a cheesecake.

Because I couldn’t have what I craved, but wanted SOMETHING sweet….my plan was to make a banana cream pie with a graham cracker crust, pastry cream, and bananas. That still sounds really good to me, but…in my true fashion…. I chopped when I should have sliced, I whisked when I should have folded… I added when I should have subtracted.. (well, not really subtracted…that was purely for lack of a better word!)


And in the end came up with a banana cheesecake type of banana split…with banana cheesecake cream and toasted coconut…and strawberries….and chocolate cookie crumbles….and sprinkles….and a cherry on top.

It’s a big dessert…with big flavor…one that I’m not certain could be eaten after dinner…. But instead, should be eaten FOR dinner, which I did. Happily. Instant gratification… both cravings satisfied in one dessert!

Life is good…it’s an “instant gratification with strawberries and sprinkles and a cherry on top” kind of good…


Strawberry-Banana Cheesecake Splits
Serves Four

Just a quick note: This is such a versatile dessert! You can change the cheesecake flavor to whatever you’d like it to be…. Strawberry cheesecake, coffee, toffee, chocolate…the list is endless! Change the cookie crumbles to vanilla cookies, ginger cookies, graham crackers…and the fruit…go crazy!  Cherries, plums, peaches… imagine how many different desserts this could actually be!!

But never…never…ever… change the sprinkles and the cherry on top!

I used a 15oz stemless wine glass for this, but any type of glass/cup will do!

3 bananas, sliced
2 cups strawberries, chopped
Whipped cream, about ½ cup
4 Maraschino Cherries

The Cheesecake Cream
1 – 8oz package cream cheese, room temperature
¼ cup heavy cream
2 ripe bananas, crushed
3 tbsp powdered sugar
1 tbsp vanilla extract
½ cup coconut, toasted

To toast the coconut: Spread the coconut over a baking sheet, and place in a preheated 350 degree oven for about 7 minutes, or until lightly browned and toasted! Watch it carefully! It will go from lightly toasted to dark brown burned in a matter of seconds!!

Whip the cream cheese, heavy cream, bananas, powdered sugar, and vanilla together using a stand mixer with the whisk attachment. Stir in the toasted coconut. Refrigerate for ½ to 1 hour.

The Chocolate Cookie Crumbles
1 – 9oz package Nabisco Famous Chocolate Wafers, crushed
1 stick butter, melted
3 tbsp granulated sugar

Mix the crushed chocolate wafers, butter, and sugar in a medium size bowl. Stir until completely blended. Set aside.

Layer the Dessert:
Place about 3 tbsp chocolate cookie crumbles in the bottom of each glass. Spoon a generous amount of cheesecake cream on top of the crumbles. Layer bananas, and then strawberries on top of the cream. Add another layer of the chocolate cookie crumbles, another layer of the cheesecake, another layer of bananas and strawberries. Top the strawberries with about a tablespoon of cookie crumbles. Add a dollop of whipped cream on top, sprinkle with sprinkles, and plop a maraschino cherry on top!

Serve cold and Enjoy!!


Pepper Pasta



This dish came up at a moment’s notice… There was a display of these gorgeous colorful peppers at my beloved Wegmans last week. I was looking at bananas, when out of the corner of my eye, I saw them. It’s my “sidetrack disorder”…you know… the one that makes me distracted when I see a pretty display… Everything falls to the wayside…

And there they sat…glistening from the mist of the produce rain…
Orange, yellow, red, green…
Beckoning me…

And I had to have them.
They weren’t on my grocery list..
But that didn’t matter.
It never does…


Bananas forgotten…It was a matter of seconds, and they were in my cart. I knew at that point exactly what I was going to make. Pepper Pasta. I haven’t made it in ages, and to be honest, I just don’t know why. Maybe it’s because the kids hate when I make it. The smell of the peppers just wafts throughout the entire house. They hate the smell of it. Jessica gets the hardest hit, because her bedroom is above the kitchen! Needless to say, I’m the only one who eats it, so I eat it for days. …And that’s probably another reason why I don’t make it that often.

But none of that is neither here, nor there. Kids? What kids? I had the peppers, and the wheels were in motion. I ran around the store with the mental ingredient list..and picked up the rest of the stuff I needed to get this pasta made.

There is something to this sauce that is just so delicious..it makes you want to take another bite, and then another, and then another…. I know exactly what it is…it’s the banana pepper rings. They add a wonderful zing to the flavor. Not a spicy hot zing…but just that pop of flavor that makes you go back for another forkful.

The beauty of this pepper pasta, is that you can eat it hot, as a main dish… or cold, as a side salad! I’ve brought it to many parties as a cold salad, and it’s always a tremendous hit! The dish always comes home empty!


Pepper Pasta

Just a quick note: You know how I tend to add things at the last minute, right? Well, this time around, I thought it might be good to throw some chicken in with the pasta. I’m going to be honest here… it was good, but I definitely prefer this as a meatless dish, and I probably won’t add chicken again.

I normally use Farfalle for the pasta, but this time around I used the Campanelle. They’re both a beautiful pasta, and both equally hold the sauce well for this dish.

2 boneless chicken breasts, sliced into medallions (your choice, use the chicken or not)
1/3 pound Campanelle pasta (or your choice)
2 tbsp olive oil
2 cloves garlic, minced
1 shallot, minced
1 red pepper, cut into 1″ squares
1 yellow pepper, cut into 1″ squares
1 green pepper, cut into 1″ squares
1 orange pepper, cut into 1″ squares
1 jar mild banana pepper rings, (or hot, your heat preference)
1/4 cup of the banana pepper ring juice, discard the rest
1 – 14.5 oz can petite diced tomatoes with garlic
Salt and pepper to taste
4 oz feta cheese, crumbled
Fresh basil

In a large frying pan, sauté the chicken in the olive oil until fully cooked and browned. Remove from pan onto a plate lined with paper towels. To the pan, add the red, yellow, green, and orange peppers, and shallots. Saute them until they’re browned and semi-softened. Add the garlic, and sauté for another minute or two. Add the banana pepper rings, the 1/4 cup reserved juice, and the petite diced tomatoes.. Simmer on low for about 20 minutes. Salt and pepper to taste.

While the pepper sauce is simmering, bring a pot of water to boil and cook the pasta according to the directions on the box. You want it to be al-dente.

Add the cooked pasta to the sauce using a wire skimmer, and let simmer for about 3 minutes.

If you are planning on serving this as a cold salad, stir the feta and chiffonade of a few leaves of fresh basil into the salad right before you serve it.

If you are serving it hot, garnish the top of the pasta dish with the feta and chiffonade of a few leaves of fresh basil.


Clams Casino

I have a friend who just will not share her recipes.

She protects them as if they’re classified information….and…. I guess, “classified information” is the perfect description, because she will not, and probably never will, share. Zipped lips. Key thrown away. Top Secret. She knows I’m talking about her right now, because we laugh about this all the time…and she also knows it drives me crazy, because I’m all about sharing recipes.. I always tell her that I would definitely give her the “shout out” if I made one of her recipes to take to a party or wherever, that I won’t take the glory for myself…but nope. She won’t cave.

I couldn’t wrap my brain around this “top secret” business.
Until now.
And I realized that she’s no dummy.
She knows what she’s doing.

There is no doubt that we all love her recipes because they are so top secret, and they’re not readily available to us. We get to enjoy her recipes when she prepares them, which isn’t all that often, because it’s usually a party or get together….so it’s a special treat…

She knows that we’re going to be all excited…

And we are going to rave and gush all over her and her food…
And that makes my friend… and her food…the stars of the show!!



One of my favorite things that she makes is her Clams Casino. What she doesn’t know is that when she would bring them to a gathering, I would dissect…I would study….I would analyze… I would make mental notes…

And after agonizing over these clams… it hit me.
Make your own.
So I did.


My Clams Casino is nothing like my friends recipe, and that’s ok. It’s just a basic recipe. It’s simple, and it’s delicious in its own way. And it’s mine to share. With all of you.

And in keeping with my theme…it’s so simple to make! You can actually have them made in under an hour! The red pepper with the shallots and garlic blend so well with the bacon and clams…a hint of wine in the background… and wait…is that Romano cheese? Why, yes…yes it is!!! All with that little squeeze of lemon at the end just makes all of those flavors together pop with every single bite you take…

Simple…. Yet complex.

So…I’m bringing my Clams Casino recipe to Angie’s Fiesta Friday, to share with all of you… I hope you stop by Angie’s blog, The Novice Gardener. It’s an awesome blog, so well written, and after reading a couple of her posts, it will be as if you’ve known her all your life! This is the 11th week that Angie has hosted this party, and it just keeps on growing! It is so awesome how many talented and wonderful people have joined in on the fun!

Life is good. It’s a “friends who force me to create my own recipes, but I love them nonetheless, and always will” kind of good…


Clams Casino
Makes 24 Clams Casino on the Half Shell

Just a quick note: I am far from a pro when it comes to cooking clams….and I admit that when I first started steaming, broiling, grilling, etc..clams, I was very nervous. I was afraid that I would give everyone food poisoning…but following a few tips that I found online really helped… First, Don’t be afraid to be picky when you’re buying the clams from the seafood department. Unless you’re buying a bag of clams, make sure that they’re picking the cream of the crop for you, with no cracks or chips, and that they’re fully closed. Second…if the clam is open a little, tap him…. If he closes back up promptly..then he’s alive…meaning…he’s good. If he stays open, I wouldn’t even take the chance, so discard him. Keep them refrigerated. And once they’re all steamed / broiled/ grilled… if there are any clams that have not opened, discard them.


14 Cherrystone Clams (Technically 12, but I buy a couple extra in case they don’t open when cooked)
½ pound bacon, diced
2 tbsp reserved bacon grease
4 tbsp butter, melted
1 sweet red pepper, finely diced
3 shallots, finely diced
2 cloves garlic, minced
1 tsp white pepper
1 tsp Old Bay seasoning
¼ tsp cayenne
½ cup dry white wine
Clam juice from broiling
3 cups fresh soft breadcrumbs
3 tbsp fresh parsley, chopped
2 tbsp Romano cheese
Salt and pepper to taste
Fresh lemon wedges

Begin by cleaning the cherrystones. Rinse them thoroughly. I’ll usually put them in a large bowl with very cold water, and stick the bowl in the refrigerator. This will give the clams the chance to spit out any sand or grit that may have gotten inside. After about 30 minutes to an hour, drain the bowl of water, and refill with fresh cold water. Refrigerate. After the second soaking, I’ll usually scrub them with a kitchen brush.

Cook the clams with your preferred method. For this particular recipe, I broil them, because I like to use the juice from the clams that is left on the baking sheet after they’ve cooked. Preheat the broiler to high. Place the clams on a large, heavy baking sheet in a single layer. Place under the broiler, and broil for about 10 minutes or so, until the clams have opened completely. Just when you start to wonder if they’re ever going to open, they all start to gracefully pop open….

Remove the baking sheet from the oven… reserving the clam juice that has dripped into the pan. Remove the clam from inside the shell with a spoon. Place on a cutting board and finely chop. Gently twist the clam shell at the hinged side to separate the halves. Clean any remnants of clam from the shell. Set the shells aside aside.

In a large frying pan, cook the bacon until crisp. Remove the bacon to a plate lined with paper towels, and set aside for now. Discard all but two tablespoons of the grease. Add the finely diced red pepper and shallots to the frying pan with the two tablespoons of bacon grease. Sauté until softened; about five minutes or so. Add the garlic; and sauté for another minute or two until softened.

Add the wine to the shallots and garlic mixture, and simmer until it’s reduced to about half…about 15 minutes. Remove from heat and add the chopped clams, breadcrumbs, ½ of the bacon, the reserved clam juice, melted butter, parsley, white pepper, Old Bay seasoning, cayenne, Romano cheese to the wine reduction. Mix thoroughly. If you think it is a little too crumbly, you can add another tablespoon or so of melted butter until it meets your desired consistency. Salt and pepper to taste.

Spoon the clam and breadcrumb mixture onto the clam shells. Top with remaining bacon. Put under the broiler for about 5 minutes or until the bacon is sizzling and the top is golden brown.

Serve with lemon wedges.



Creme Filled Chocolate Eggs and Mary’s Secret Ingredient

It’s not very often that I have the drive or even desire to do anything crafty. While some might argue these next few words…I have to say that I’m not even remotely crafty. I’m not… Anymore. But something caught my eye last week, and I fell under its spell.


These adorable eggs.
I mean, do they count as crafty?
I don’t think so…
They’re candy.

But somehow in my mind, they fit in the crafty category…

I had the pleasure of stumbling upon Lorraine’s blog: Not Quite Nigella last week while I was visiting Mary Frances’ blog: Love, the Secret Ingredient to buy a limited edition culinary surprise box.

There, on Lorraine’s blog, were the most adorable chocolate eggs that I’ve ever seen, and I knew right then and there that it would be a matter of time before I tried my own version, and that turned out to be today. Well, technically, I started them the other day..but it takes a couple of days to prepare the eggs for this.

Don’t get too panicky… I say a couple of days to prepare…but it’s a matter of an hour to empty the eggs, wash, sterilize (per Martha Stewart’s instructions), and color them. I let them sit for a couple of days to make sure that they were completely dry before I poured the chocolate into them.

So…the other day…I came across a box of Cadbury creme filled eggs that I had bought for Easter, and I wondered if I could make the eggs creme filled instead of solid chocolate. The hardest part, I thought, would be doing a thin lining of chocolate around the inside of the egg without it running down the sides to end up in a hardened mass at the bottom of the inside of the egg.


Surprisingly, it worked! I poured a little bit of chocolate into the eggs, and swirled it around the inside of the egg until there was a very thin layer of chocolate covering the sides. I put the eggs in the refrigerator until the chocolate set, about 15 minutes. After the chocolate hardened, I poured a little more chocolate inside, and swirled it around until it covered the sides, and then put them back into the refrigerator to harden for a few more minutes.

While the chocolate was hardening for the second time, I made the creme out of butter, powdered sugar, vanilla, and light corn syrup. It only took a few minutes to mold the creme into the eggs, and top it off with more chocolate to seal the hole in the bottom of the egg.

I was really surprised at how easy they were to make (just plan a couple of days for prep). It worked out nicely, because I just hard boiled the eggs I wanted to color for Easter, and did them all at the same time! And…they’re so cute. They’re a perfect project to do with your kids!

Like I said, the whole reason I found Lorraine’s blog was because I was visiting Love, the Secret Ingredient for Mary’s new product…Mary’s Secret Ingredient (MSI), which is a limited edition culinary surprise box. Culinary and Surprise in one package?? Oh yeah, I’m all for that!!

I really thought this was a cool idea, and wanted to see what it’s all about. Mary offers these boxes (100 available each time) four times a year… Spring, Summer, Fall, and Winter. I love the surprise element of these boxes…with the promise of gourmet and artisanal ingredients! And who knows? Maybe there will be something in there that I’ve never heard of before! I’m always up for finding new products to use in the kitchen.. and this is truly a fun way to do just that!

Mary's secret ingredients

And…Mary will share a recipe on her blog featuring the ingredients. Speaking of Mary’s blog, I urge you to stop by and visit. It’s such a great blog, and her talent goes way beyond her kitchen, with her wonderful heartwarming stories. She’s such a great lady, and I think what finally sold me on MSI, is the fact that Mary will donate 10% of the annual profits from this whole venture to the worldwide Feed the Children! Because in Mary’s words…”No one should go hungry”..

We need more Mary Frances’ in the world to do their part in ending hunger. We should all do our part to help end world hunger….

Life is good… it’s a “creme filled chocolate egg and culinary surprise boxes that are not only fun, but aid in the fight to end world hunger” kind of good.

Creme Filled Chocolate Eggs
Makes One Dozen

A quick note: While the creme filling starts out as a putty consistency, it will soften inside the egg to more of a creme consistency.

I know I probably don’t have to say this, but I need to: Watch young children with these eggs, especially with the eggshell! The eggshell is not meant to be eaten, and could become a choking hazard!!

1 dozen eggs, uncooked
2-3 quarts water
1 tbsp white vinegar

2 cups chocolate (such as Valrhona, that is good for tempering)

2 1/2 cups powdered sugar
3 tbsp melted butter
3 tbsp light corn syrup
1 tsp vanilla extract, or almond extract, or orange extract

Using a sharp paring knife, begin tapping lightly on the bottom of each egg until there is a hole large enough for the whites and yolks to pour out. Carefully rinse the eggshell under warm water until cleaned. Repeat with all eggs. Save the egg carton.

Place the eggshells in a pot of water with white vinegar. Bring to a boil, and boil for 10 minutes, skimming off the foam as it appears. Remove from heat.

Color the eggshells using your favorite egg coloring kit, or food coloring.

To dry them, I placed each eggshell on a skewer that was placed in a jar..and let sit for two days.

After the eggs are completely dry: Melt the chocolate, and pour about a tablespoon inside the eggshells. Swirl the chocolate around inside the egg, put each egg back in the egg carton, and place in the refrigerator to harden.

Repeat step five with another thin layer inside the eggshell. Place in the refrigerator to harden.


While the chocolate inside the egg is cooling, mix together the powdered sugar, butter, corn syrup, and extract until well blended. The creme will be very close to a putty consistency.  Remove eggs from refrigerator, and begin packing the creme inside each egg until filled.





Cover the hole on the bottom of the egg with more melted chocolate. Put the filled eggshells back in the egg carton, and place in refrigerator to harden for two hours to overnight.

Use for table decoration, seating markers, or gifts!



I’m Walking on Sunshine!! Open Face Steak Tacos


It’s amazing what one single day of sunshine can do for the soul….and I find myself humming a lot, and just in a general happy state of mind.

I’m finally beginning to feel like I’m coming out of hibernation, with the winter doldrums quickly melting away!

I have the strong desire to get outside and get my hands in the dirt… I’m watching my daisies for signs of life, looking for my tulips and worried that the voles just might have won the war this year…and I’m getting excited about planting fresh herbs, tomatoes, peppers, and maybe a lettuce bowl..

I say all of this, understanding that I am a fickle person who does not do well in the heat, and by August, I’ll be wanting the cooler weather and thinking of the days that I can wear sweaters and plan cold weather menus. I think the perfect weather for me would be 70-75 degrees year round. I’ve been told that I should move to San Diego. I probably should, but my fickle-ness would have me longing for some sort of change of season.

But for now, I’m going to embrace the awakening spring and enjoy this sunshine…


On days like today, I want to make it quick in the kitchen. Sounds crazy coming from a girl who loves to cook and spend time in her kitchen, but our spring and summer months are so short, I want to be able to get outside, and enjoy the sunshine and all of the things I love to do during those months.

I feel myself craving lighter meals, grilled meats and vegetables, and looking forward to the different fruits of the summer season, the perfect ingredients for a light and quick meal, like open face steak tacos.


I love these tacos because the cooking can be done on the grill, and it’s a matter of slicing up a few vegetables to top them off. The best thing about them is that you can change them up to meet everyone’s liking… make them chicken, shrimp, or veggie tacos with their choice of topping!

I like to throw the tortilla right on the grill until it’s crispy so that I have to eat it as open face, but you can leave it on for a few minutes just to heat it, which would make folding the taco easy to eat.

I’m feeling summer today!!

Life is good… it’s sunshine…it’s a lighter mood, lighter meal, and those little voles think they’ve won, but the war isn’t over yet…kind of good…


Open Face Steak Tacos

6” corn tortillas

1 lb thin cut strip steak
Salt and pepper to taste

1 cup red cabbage, sliced thin
1/2 cup English cucumber, diced
1/2 cup tomato, diced
1/4 cup sliced black olives
1/4 cup white onion, diced
2 cloves garlic, minced
A little minced jalapeño (your desired heat)
1 tbsp cilantro, roughly chopped
Juice of one lime
2 tbsp olive oil
Salt and pepper to taste

Avocado, cubed
Caso Blanco
Cilantro for garnish

Grill the steaks to your desired doneness. Thinly slice the steak diagonally against the grain.

Grill the tortillas until crispy and blackened around the edges.

In a medium size bowl, combine the cabbage, cucumber, tomato, black olives, onion, garlic, jalapeño, cilantro, lime juice, olive oil, salt and pepper.

Layer the cabbage and steak on the grilled tortilla. Top with avocado, Caso Blanco, and garnish with more cliantro. Squeeze some more lime juice over the top.

See? Quick and Easy!!



Fiesta Friday…Sausage and Spinach Souffles …and … Carrot Cake Cupcakes… Cupcakes??? Oh, yes I did!


I was up at 5am this morning, so that I could make some soufflés, so that I could get to my mom, Marcia’s (Marsh) house by 9am for breakfast. She loves Panera’s soufflés, so I thought it would be fun to surprise her with my version of them. Today is her birthday, and I don’t think she’ll mind if I tell you that she’s 73 today. And, I hope that when I’m 73, I look as beautiful as she does. And I’m not saying that so that I’ll be her favorite… that’s just a given, because I’m her only child..she has no choice!  She truly is beautiful.

So, today…Marsh’s birthday… is what I call a Holy Day of Obligation. It’s one of those events throughout the year that kind of turns into a week’s (or more) celebration. Because she’s so popular, I know that she has a lunch or two planned for next week to celebrate! She’s one of those people who knows and loves everyone, and everyone knows and loves her. And she expects me to know everyone too…

“You know my friend, Ruth?” she’ll ask..
“No mom, I don’t know Ruth..” I’ll answer
“Ye-esss, you know Ruth, the short lady who lives over on Market Street“ she’ll say.
“Nope, I don’t know her..” I’ll answer.
“Yes you do… Mary’s sister-in-law!” she’ll say.
“Who is Mary?” I’ll ask..
“Pru, she was the secretary at the school when you were in kindergarten…” she’ll say.
“Nope. And that was 47 years ago…” I’ll reply.
And then she’ll sit there looking at me incredulously…
“Well, you’d know Ruth if you saw her..” is usually how it ends.
(the names have been changed to protect the innocent..and of course, I exaggerate…but not by much!)

To be honest, I love those conversations. It makes me laugh for days! Sorry mom..but it’s true! Oh man, she’s going to slap me upside the head the next time she sees me…


So, this morning…I walk into my parents house, planning on surprising mom with the soufflés, and here she is pulling out this pretty little plate filled with pastries… mini cheesecakes, eclairs, puff pastries.. typical of Marsh.. It’s her birthday…and she’s thinking of others! We had a lovely breakfast, and just a happy time.


I keep calling them soufflés, but in reality they’re nothing like a soufflé, except that the puff pastry puffs up like a soufflé, but I really don’t think that counts. This is really a great recipe, so easy, and you can change up the meat and vegetables (or make it vegetarian) to suit your taste! For this particular one, I used breakfast sausage that had a little kick to it, spinach, artichokes, sun-dried tomatoes, and gruyere cheese.


…And because I know that I can’t bake a cake, I wanted to bake Marsh something for her birthday, so I decided on cupcakes.

I did.
I never learn.
I tried my hand at cupcakes again.

I know, I know… after last week, what was I thinking? But I really wanted to make her some carrot cake cupcakes. I chose Ina Garten’s recipe. I knew that Ina wouldn’t steer me wrong…and I was right. They are moist and delicious! I was like a little kid showing off the soufflés and cupcakes to Marsh… And she “ooh’d and aah’d” just as a mother should… It’s doesn’t matter how old we get…a mom will always be a mom…

So, today I’m bringing Marsh to Angie’s Fiesta Friday… you know…as a part of her week long birthday celebration..

I hope you stop by Angie’s blog, The Novice Gardener for Fiesta Friday. That party is growing like crazy, and you’ll find some really wonderful bloggers sharing a lot of lovely recipes and stuff you’ll just love… A special thank you to Angie for hosting this great event, and for featuring my Open Face Steak and Radish Sliders from last week! I’m truly honored…

LIfe is good… It’s a Happy Birthday Mom, I love you…and Look! I made cupcakes!…. kind of good..


Sausage and Spinach Souffle
Makes Six Tartlets

1 package puff pastry
1 lb bulk breakfast sausage (or patties)

3 eggs
1/4 cup Romano cheese
2 tbsp heavy cream or half & half

1/2 bag baby spinach (3 oz)
1/2 cup marinated artichokes, chopped
1/2 cup sundried tomatoes, chopped
1 clove garlic, minced
1 tbsp olive oil

4 oz Gruyere cheese, grated.

Salt and Pepper to taste

Unwrap the puff pastry, and let thaw. Cut each puff pastry into fourths. Spray six tartlet pans with vegetable spray. Place one square of puff pastry into each tartlet pan. Set aside.

In a medium size frying pan, break the sausage into pieces, and cook over medium heat until fully cooked. Divide the cooked sausage among each tartlet pan. It will be the first layer of the souffle.

Add 1 tbsp olive oil to the same pan, and add the garlic. Saute for about a minute or two. Add the spinach and saute just until wilted. Add the artichokes and sundries tomatoes. Season with salt and pepper. Cook for another minute or two. Remove from heat. Divide among each tartlet pan, layering on top of the sausage.




Whisk the eggs the milk and Romano Cheese. Season with salt and pepper. Pour three tablespoons of the egg mixture over the spinach mixture in the tartlet pan.

Top with grated gruyere. Fold each corner of the pastry square into the tartlet.

Bake at 350 degrees for about 1/2 hour, or until golden brown.

Serve immediately. Enjoy!


Carrot Cake Cupcakes
Barefoot Contessa Recipe

Just a quick note: Ina Garten suggested to bake the cupcakes for the first 10 minutes at 400 degrees, and then lower the oven temperature to 350 degrees, and bake for another 35 minutes. I found that I could bake them for 30 minutes straight at 350 degrees with no issues at all.

There will be plenty of frosting to frost the cupcakes heavily!!

2 cups sugar
1 1/3 cups vegetable oil
1 tsp pure vanilla extract
3 extra large eggs
2 cups all purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
3 cups grated carrots ( less than one pound)
1 cup raisins
1 cup chopped walnuts

For the frosting:
3/4 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
1 tsp pur vanilla extract
1 lb powdered sugar

Preheat oven to 350 degrees

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, one at a time.

In another bowl, sift together the flour, cinnamon, baking soda, and salt.

With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.

Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into muffin cups until each is 3/4 full.

Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

For the Frosting:

Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. (I used the whisk attachment and beat the frosting until it was really fluffy).

Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.