A deep-gold, light-textured bread is perfect for french toast or grilled cheese sandwiches. The dough for this loaf is wonderfully smooth and supple, making it an ideal candidate for braiding. The simplest way to go is a three-strand braid; but feel free to try the slightly more complex six-strand braid, which makes a great presentation.
If you love a chocolate chip cooking, this cookie is for you. If you love an oatmeal cookie, this cookie is for you. If you love coconut, this cookie is for you. It has "everything" your favorite cookie would have, but it's just one cookie. They finish with just the right amount of crunch and chew.
Tiramisu is a rich layered Italian dessert made with delicate ladyfinger cookies, espresso, mascarpone cheese, eggs, sugar, amaretto and cocoa powder. The best part is that it only requires a handful of ingredients.
This granola is so easy to make and full of crunchy clusters. I prefer it over the store bought brands since I control the the amount and type of sugar I add to the granola. This recipe uses dried cranberries and sliced almonds, but they can be substituted for any number of add-ins. See the notes for suggestions.
So simple to make and unlike the ones you buy, you will know exactly what you are eating. While I won’t pretend to say this is “healthy”, it does only use natural ingredients. That’s helps…right? A bit of brown sugar, pure maple syrup and molasses. Then you have raisins and walnuts which are full of protein and some fiber too. So far, so good!
Asparagus Stuffed Chicken Breast with Cilantro Cream Sauce
Fresh lemon and herb seasoned chicken stuffed with tender asparagus and provolone and parmesan cheeses. Served with a dollop of cilantro cream sauce, this dish is incredibly easy to prepare but looks like you spent so much time preparing it.
Airy cheese-filled pastry bites that will make the perfect hors d’oeuvres, but since they are so easy to make, they are just tasty “anytime”. This recipe was adapted from the recipe for Petits Choux au Fromage in Mastering the Art of French Cooking by Julia Child
This a very simple appetizer whose flavor improves as it sits. Make this at least 2 hours in advance to allow all the flavors to combine. This was a family favorite on Thanksgiving since it can be made ahead of time and doesn't tie up the stove or oven.
Grilling on cedar planks is a great way to prepare salmon. You get that lovely smokiness in the fish, the salmon stays moist and the combination of the maple and ginger glaze creates an amazing flavor.
A light and fruity low carb salad. The flavor combination balances out any bitterness from the arugula and makes for a delicious side salad. The fennel pairs perfectly with grapefruit, mango, avocado and lime juice.
I was always of the mind that the pasta sauce available in the grocery store offered so much variety that there really wasn’t any reason for ”homemade pasta sauce”. Many purists will argue with me on this, but I couldn’t convince myself that it was worth my time and energy to craft my own pasta sauce so I always opted for the grocery store variety. I recently went to dinner at a restaurant where the chef offered a Bolognese with fresh tuna. I was blown away. However, my husband isn’t a fan of a seafood based Bolognese but I still felt there was an opportunity to create a traditional Bolognese that was representative of what I experienced at the restaurant, but with a more traditional flare. I think I nailed it and I hope you enjoy it.