ARTICLES For 4th of July
FISH CEVICHE
WITH ONE COMMENT
Fish ceviche is one of my favorite appetizers. It is quick to make, it tastes good the first day and great the second day.
PALOMA COCKTAIL
WITH 2 COMMENTS
Fresh grapefruit juice and tequila with a splash of mineral water and a drop or two of agave makes a not-too-sweet great alternative to the standard margarita.
WATERMELON, TOMATO AND STRAWBERRY SALAD WITH BURRATA
WITH 27 COMMENTS
Sweet watermelon, vine-ripened tomatoes and juicy strawberries, on top of melt-in-your-mouth burrata, sprinkled with fresh herbs and pine nuts. This salad is delicious.
MAPLE-BRINED GRILLED PORK CHOPS
WITH 8 COMMENTS
The secret to moist and juicy pork chops is brining. A salty brine allows moisture to enter the pork chop and literally traps it between protein cells, keeping the chop plumper and juicier when it is cooked.
TOMATO AND GRILLED BREAD SALAD WITH FRESH CHEESE
WITH NO COMMENTS
Heirloom tomatoes and grilled bread dressed with first press olive oil, balsamic vinegar, a chiffonade of basil and a sprinkling of salt and pepper, and if you are lucky, a bit of fresh mozzarella or burrata cheese.
GRILLED CHOPPED SALAD WITH CHIPOTLE VINAIGRETTE
WITH 2 COMMENTS
Grilled vegetables, charred lettuce, roast chicken, a handful of feta all wrapped up in a delicious chipotle chili vinaigrette. A perfect summer salad.
APEROL SPRITZ
WITH NO COMMENTS
With it's low-alcohol content, eye-catching color and refreshing citrus and herb flavor, an Aperol spritz is the perfect cocktail for a hot summer day. How can you not have fun drinking one of these?
THE BEST OATMEAL CHOCOLATE CHIP COOKIES
WITH 4 COMMENTS
I truly think this is is one of the best oatmeal chocolate chip cookies I have ever eaten. I bet you can't eat just one. Or two, or three!
MOM’S CHILI
WITH 8 COMMENTS
Packed with vegetables, three kinds of beans, two kinds of meat and lots of spices, I have been making this chili for my family for 20 plus years. I always make extra for the freezer.
ROASTED POTATO SALAD WITH HERBS
WITH 2 COMMENTS
An updated potato salad, minus the mayo, is made with roasted red, white and blue mini potatoes, fresh herbs and a mustardy olive oil dressing.