This zero-fuss bacon and spinach quiche recipe should be your new weekend go-to brunch. The effort required to craft this crowd pleaser is minimal and the reward is quite high. Additionally, you can transform this quiche into anything you want with the mix-ins. In my opinion, the bacon and spinach combination are fantastic, but feel free to get creative. I … Continue Reading
Read moreThis preparation of risotto removes a whole lot of work and stirring with the use of the oven. The majority of the effort required to make this dish is required during prep. The steps all happen very quickly so it is absolutely crucial that all of your ingredients are prepped, measured, etc. before any of the cooking begins.
This risotto … Continue Reading
Read moreMy most recent restaurant review was centered around Sonata Restaurant at the Mahaffey Theater. For this month’s recipe, Kevin presented a brilliant idea of reverse engineering an item from Sonata’s menu. A few ideas were tossed around and ultimately, we landed on this one – Panko Crusted Pickled Deviled Eggs. We, of course, ordered these during our recent visit to … Continue Reading
Read moreMeatballs are almost like a universal love language. In fact, throughout my thirty something years on this planet, I cannot recall a single time when I encountered a human who shared their distaste for this food. A mashup of ground meat, cheese, eggs, herbs, garlic, breadcrumbs (and sometimes additional ingredients) formed into individual bite size spheres swimming in a bath … Continue Reading
Read moreBreakfast sandwiches and Pimento Cheese are arguably two of the greatest pleasures known to food. A breakfast sandwich on Saturday morning after an evening of libations always hits the spot. And pimento cheese is best enjoyed anytime, period. The two of them together make for the perfect savory marriage – a true sandwich delight.
I’ve consumed plenty of pimento cheese … Continue Reading
Read moreSomething about summertime just makes me want to fire up a grill on the regular. Balmy evenings, ice cold drinks, good company and the smell of delicious food cooking away on a blazing hot grill – I love everything about it. However, here in Florida during the summer months, the temperature, especially during the day, can be a bit too … Continue Reading
Read moreGrilling hasn’t always been my forte or preference when it comes to cooking, but I’ve learned to love it as of recent. In fact, this Spring, my husband and I have probably grilled more dinners than not. It has inspired my cooking and sparked my imagination. An added bonus has been spending even more time outdoors before the summer heat … Continue Reading
Read moreIf you’ve never seared off a piece of cheese, this is your sign. Specifically, Halloumi cheese. Halloumi is a cheese made from goat’s and sheep’s milk (and sometimes cow). The texture of the cheese out of the packaging is quite squeaky and less-desirable. When seared, however, it transforms into a melty, savory delight. Unlike most all cheeses, Halloumi possesses enough … Continue Reading
Read moreAt one point or another, you’ve probably enjoyed or even made some form of pesto. The standard starting lineup for most pesto recipes is typically pine nuts, parmesan, garlic, lots of fresh basil, olive oil and salt. In this rendition, we’re totally shaking things up using mellow white miso, spinach, cilantro (in addition to basil), lemon juice and soaked cashews … Continue Reading
Read moreSteak is great, but when it comes to this meat and potatoes duo, it’s all about the potatoes baby.
I’ve been itching to recreate this recipe with my own spin for a long time now. I actually had plans to make it for our Christmas dinner this year, but realized I was already fighting a losing battle when it was … Continue Reading
Read moreCreamed corn, corn casserole, and even frozen corn are some of the standard players there to represent corn at the Thanksgiving table. Add in a dose of nontraditional fun with this vegetable this holiday season by making these air fryer corn ribs.
Sweet corn season just started in Florida as it runs from October through June. Perhaps the most difficult … Continue Reading
Read moreThanksgiving is on the horizon and I have the perfect Fall-inspired basque cheesecake recipe to serve your guests for dessert. Some of you may not be all too familiar with what exactly a basque cheesecake is. In short, it’s a a form of cheesecake cooked at a high temperature which in turn makes for a “burnt,” caramelized top with an … Continue Reading
Read moreLiven up a beautiful seared and sliced piece of steak with a zingy tomato and charred corn salsa. Steak, tomatoes and corn are of course the stars of this show. Tomatoes and corn are in season in Florida currently so you’re likely to find an abundance most everywhere.
There are no strict guidelines with this recipe – just think of … Continue Reading
Read moreBurgers – they come in all different sizes, dressed will all sorts of accessories stacked in many different ways. My favorite one of all though? A smash burger. In essence, it’s a burger in its most simplistic form with everything it needs to be a winner without going over the top. Ultra thin beef patties smashed and cooked on a … Continue Reading
Read morePanzanella is a Tuscan chopped salad typically made with stale bread, tomatoes and onion and is served mostly during the summer months. The toasted bread cubes sop up the beautiful tomato juices, olive oil and lemon which makes for one incredibly satisfying bite. Feel free to use any bread of your liking -Focaccia, Brioche and Dave’s Killer Bread (as you … Continue Reading
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