This Blood Orange Margarita is not only stunning in color, the Cointreau mixed with the juice of blood oranges makes a perfect partner for smooth easy to drink cocktail.
The first time we ever heard of Eggplant Caponata was when we had it at the International Pinot Noir Celebration in McMinnville, Oregon. It was like nothing we had ever tasted. Sauteed eggplant and onions flavored with cinnamon and cocoa powder, crunchy with pine nuts and richly colored with balsamic vinegar. A combination of complex
This is one of those dishes that smells so good while it’s cooking that it drives you wild. And there’s not even any bacon involved. And once you’re done dicing and slicing, it’s an easy fix.
Luscious, lemony and lively, Lemon Zucchini Bread with Lemon Glaze = LOVE.
“Call up a couple of friends that share your love of wine and invite them over. Tell them that you have been waiting to open these bottles and that you couldn’t think of anyone that you’d rather share them with. Fine wine, like life, is meant to be enjoyed.” Loosely quoted from Matt Kramer,
This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at GirliChef.
Thinking about Salisbury Steak inspired me to make this Southwest Salisbury Steak version. I wasn’t all that impressed with my gravy, but I did love my pickled red onions for a topping.
If you’ve followed my blog for any length of time, you know that I’m crazy about food that’s Southwestern, Tex-Mex, or Mexican. As long as there’s a flour or corn tortilla, fresh ingredients and those happy spices involved, I’m eating it. However, one thing I don’t usually like are fried Mexican things. Chimichangas come to
Spicy paella. How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….and that’s only a partial line up.
Savory, buttery and Parmesan-y these really are wonderful. Serve them with some salty olives and and a good red wine, a spot on combo. You can also substitute rosemary for the sage. Some of the Wine Time carrying-on-ers and Z I made them this last week for our January Wine Time gathering and everyone