-
Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
-
Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
Money Saving Ideas
Money saving ideas to bet on.
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.
Bluefin Seafood Bistro's Pan Seared Scallops, with sauteed Shiitake, San Marzano Tomato Coulis, and Basil Oil
8 ea scallops (U-10 sized)
2oz olive oil
salt & pepper
Heat a medium nonstick skillet, on high, carefully pour oil into pan, season lightly, and place the scallops into the oil, do not move allow, the scallops to color, about 2-3 minutes, gently release the scallops, and flip over for a few more minutes, until desired doneness is achieved, remove, and reserve. Place 1 oz butter in the pan, add spinach and season, quickly saute, until just starting to wilt, remove to plate.
Shiitake Mushroom and Tomato coulis
1 quart San Marzano Tomatoes
1 onion, dice
1 T minced garlic
2 oz extra virgin olive oil
1 cup red wine
salt and pepper
gently saute onions, garlic, when translucent, add red wine, and tomatoes, and quickly bring to a simmer, remove, and puree, set aside.
2 cups sliced Shiitake mushrooms,
in a hot pan, saute in olive oil, lightly season.put half in the sauce
Cold Processed Basil oil
place 4 oz evoo in the refrigerator, let chill, pick two cups basil leaves, blanch and shock, then pat dry, in a blender, add oil, salt and pepper, and basil, process until smooth. will keep in refrigerator 1 week
to plate: warm plates, spread tomato coulis in the middle, top with spinach, place scallops on spinach, and top with sauteed mushrooms, drizzle with basil oil
