“Vish ish awshoum!”
These are the words that came out of my husband’s mouth tonight as he ate his slice of pizza.
Have I mentioned that my husband hates pizza?
Well, my husband – he hates pizza. He has been known to call pizza “the torture food.” As in… “Honey, why don’t we order pizza tonight?” … “Oh great, the torture food.”
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Just the smell of fresh basil makes me weak in the knees. Luckily, it’s not a treat reserved only for summertime in our house. For my birthday a couple years ago, my sweet hubby got my an AeroGarden. This thing is amazing – we grow enough basil to have pesto about every other week! I’m planning on doing a more detailed post about this nifty gadget, but for now, here is my pesto recipe.
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I found this excellent cookbook at a book fair recently called “The Meats Cookbook” – it’s from the early ’70s, published by Southern Living and Progressive Farmer. It is so much fun to look through – with instructions on how to cook every cut of meat you could possibly imagine! And the recipes are definitely old-fashioned! I found one that appealed to me, mainly because it combined two rather unusual ingredients: corn chips and hominy. Well, I souped it up a little bit with some extra veggies and some different kinds of cheese, and it turned out to be amazing.
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Need a hearty dinner to bring to a friend? Need a dinner that freezes and travels well? Need a dinner you can make days ahead of time but still feed a crowd? This baked ziti is for you!
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Here’s a little number I made up on the go for a delicious and healthy weeknight supper. So you’ve seen Italian stuffed peppers, well what would an “American” version look like? Something like this. A creamy filling of chicken and rice crowned with a gooey dollop of white American cheese. It’s definitely a different combination of flavors, but they come together beautifully.
As a southern girl, it is my right – nay, my duty – to use copious amounts of cheese in my cooking. For me, this is not a problem. At all. Not only is my favorite food macaroni and cheese, but I really am a very big fan of cheese all-around, as you can tell from the sheer number of posts on this blog that involve cheese.
This is one of my mom’s best dishes. The Creamy Dijon Sauce compliments the tender, juicy pork perfectly. Pork loins have been on sale a lot lately at the grocery store, so I got the chance to make it for myself this week. Mom usually serves this dish with mashed potatoes – so that we can drizzle some extra dijon sauce on top of them! This leftovers are amazing in a sandwich, too.
And yet another recipe from last week’s wine tasting. This tasty little dish was a great appetizer and paired nicely with our Da Vinci Chianti Classico. The topping of this pizza is a re-creating of a carbonara pasta dish – complete with pancetta, eggs, and ricotta!
Here is another recipe from our weekend wine-tasting. We served this as the main course, paired with a nice bold Cabernet Sauvignon from Avalon Winery and a fun red blend called Ménage à Trois.