The origins of chicken cordon bleu are unclear but it is thought to be an American dish, not French, as the name implies. I baked the chicken to make the dish lighter, and added a creamy mushroom sauce to complete this rich, comforting (and guilt-free) meal.
Thursday, June 17, 2010
This cake has a rich buttery vanilla flavor but when compared with many other cakes, it is surprisingly not that bad for you. It is moist and great for building theme cakes and when paired with buttercream frosting it’s one of my family’s all-time favorite cake/cake pop combos.
Tuesday, June 15, 2010
These eggplant tomato stacks make a refreshing appetizer or side dish and are perfect for a summer meal. They are easy to make and if you are lucky enough to have garden-fresh eggplants and tomatoes, they taste even better.
Monday, June 14, 2010
These are a staple cookie in my household. They are a crowd-pleaser, easy to make and you can use whatever nuts or flavored morsels you have (such as M&M’s, white chocolate chips or peanut butter chips).
Monday, June 7, 2010
We liked the carne asada tacos that we made a while ago so much that we decided to make them with chicken. The marinade is very similar to that which we used on the steak. It is such a simple dinner to pull together but the flavors are so satisfying.
Saturday, June 5, 2010
Bacon is a great way to get your family to try scallops. Scallops generally have a mild flavor and firm texture so wrapped in crisp, salty bacon they will probably be appealing to people of all ages. These are a great appetizer or main dish.
Thursday, June 3, 2010
Kids love these cookies because they are tasty, colorful and full of M&M’s. Plus, the addition of the oatmeal gives them a chewy texture and a healthy dose of fiber.
Wednesday, June 2, 2010
Plantains look similar to a banana but they are starchier and not as sweet. They are a popular ingredient in many countries around the world, especially in the tropical regions such as the Caribbean. When simply fried they make a great appetizer or side dish.
Monday, May 31, 2010
This recipe comes from my Great Aunt Gladys, and my mom has been making it since before I was born. I love the fact that it is filled with fresh, uncooked strawberries. My aunt traditionally made it with an easy coconut pie crust but I like to use my Coconut Macaroon Tartlet Shells for a chewier (and butter-less) crust.
Thursday, May 27, 2010
I love the coconut macaroon tart shells so much that I decided to fill them with a simple combo of sliced strawberries and homemade whipped cream. They are light, refreshing, and offer an alternative to strawberry shortcake when strawberries are in season.
Friday, June 18, 2010
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