I’m a fan of pistou, the French version of pesto, because it doesn’t have pine nuts. The sauce is light and doesn’t overpower the pasta. Made without chicken, this pistou pasta would also make a yummy side dish.
Tuesday, February 16, 2010
Whenever we make pizzas we save at least one of the dough balls for calzones another night. They are a great way to use leftover pizza toppings. Pile the ingredients inside, except for the pizza sauce which should be warmed and used as a dipping sauce.
Monday, February 15, 2010
Our sourdough starter has been in the family since the mid 1950’s. We use it to make pancakes, pizza, biscuits, calzones and more!
Thursday, February 11, 2010
This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant. I use my Flank Steak Marinade recipe with the addition of cornstarch or flour to help thicken the sauce into a rich teriyaki glaze.
Thursday, February 11, 2010
My family loves this lime chicken in tacos and on salads and nachos. The chicken caramelizes when cooked in the lime juice, creating browned, slightly crispy edges with a tender and juicy interior.
Monday, January 25, 2010
Ever since I can remember my family has had my Grandma’s lasagne for our Christmas Eve dinner. I have made a few slight changes to my Grandma’s recipe to make it lighter but it has the same hearty, comforting flavors.
Monday, January 25, 2010
This crab tostada is essentially a crab taco and is great for breakfast, lunch or dinner. I made this for breakfast last weekend with the leftover crab meat from the night before.
Tuesday, January 19, 2010
Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang. One of the keys to this type of pizza is cooking it at an extremely high heat. We place the pizza stone on bricks in the bbq so that the heat can circulate on the bottom and top of the pizza, allowing the top of the pizza to char before the bottom burns. The result is pretty darn close to a perfect Neapolitan pizza! Let everyone in the family choose the toppings for a pizza.
Tuesday, January 19, 2010
Our sourdough starter has been in the family since the mid 1950’s. Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang.
Tuesday, January 19, 2010
We have always loved seared ahi tuna but we thought it was something we could only eat at restaurants. That was until this past Thanksgiving when we were in Hawaii and our neighbor taught us how to sear ahi tuna, just like the restaurants do it.
Friday, February 19, 2010
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