Spicy Lemon Garlic Shrimp - SRC Reveal by Patricia Stagich

Spicy Lemon Garlic Shrimp - SRC RevealMy assignment this month for the Secret Recipe Club is Hilary's blog baking bad . In my opinion, she bakes rather 'good'! Her recipe index is awesome! I chose to prepare the Spicy Lemon Garlic Shrimp.I always have some kind of shrimp for the holidays - usually shrimp cocktail, but this one…

beef & broccoli stir fry by Johan Declerck

beef & broccoli stir frybeef & broccoli stir fryThere’s something so comforting about minced beef. Add in the fresh healthiness of broccoli and we’ re talking the perfect midweek dinner.Lovely on it’s own but also great with some steamed rice.bunch coriander, roughly chopped with some stems includedBring a medium saucepan of salted…

Pineapple Pie Squares by Patricia Stagich

Whenever I see those little Tastykake pies on the shelf - I grab 'em. They seem to be dwindling away just like all the little packaged cakes we grew up with. This is a version of one of my favorites - Pineapple Pie.In a medium sauce pan, bring crushed pineapple (with juice) sugar and tapioca to a boil. Cook on medium low heat until…

Heart Healthy Edamame Stew for a Cause by Patricia Stagich

Heart Healthy Edamame Stew for a CauseThis recipe is for a cause. Not just cause I wanted to try it, but a fellow blogger friend Jey @ The Jey of Cooking is asking for some foodie love! Last year, her Mom received a life-saving heart transplant and is making great strides. All that's is required is for us to make and blog a Heart…

New Beginnings by Paige Gould

Well, there has been so many changes in my life these days. The job I once had, is no longer. I did bemoan my situation longer than needed for a few days. I soothed myself by watching the entire 5 seasons of Dexter, eating snack size Baby Ruth's and nursing myself back to health. My oldest son caught a cold, and I not only caught it,…

Everybody Needs a Little Whoopee Pie Now and Again by Paige Gould

Things have changed dramatically for me, when I became a "pseudo-boss". I am suddenly, very aware of the employees time cards, what they are doing during their shifts, and how can I cut corners. Oh My God, do you feel the insanity in that? I used to get mad, when the Executive Chef suddenly was lurking. I get it now.I must grow a…

We Are Not In Kansas, Anymore by Paige Gould

This is Springfield, Massachusetts about 60 miles from Brattleboro I should be careful what I ask for. I have always liked thunderstorms, because there is an element of danger outside but, you are cozy and rosy inside, watching the chaos outside. So usually, the fear is somewhat subdued. Yesterday, fear busted out of its cage,…

In my fridge: Chermoula by Nikki S. Moore

This summer I’m teaching kids cooking classes during the day which means I’m beyond exhausted every evening. I have good intentions, but I have to admit after several hours of children with knives the thought of pulling together dinner makes me weary. However, I’m not succumbing to take-out or scampering off to the frozen food section…

Squid rice by Arturo Féliz-Camilo

Roasted Garlic Potato Soup by Shannon Millisor

It's officially fall andfor some people that means more soup, more pumpkins, more apples, more of lotsof things reminiscent of autumn. Yay! I love it when it starts to get chillyoutside and I can wear warm, cozy sweaters and corduroy pants. In anticipationof fall I made this potato soup which is sure to warm you right up! I…

Carrot Cake Cinnamon Rolls by Shannon Millisor

PagesCarrot Cake Cinnamon RollsWelcome to October everyone! Are we allready for warm and cozy food now? I am. Carrot cake is a big deal in our house.It is well loved by my husband and my son who both actually love pretty muchanything with carrots. For my sons second birthday I made him a carrot orangecake which was devoured…

Crusty Rosemary French Bread by Shannon Millisor

PagesCrusty Rosemary French BreadI'm pretty sure I've loved bread my wholelife. I used to be picky about which breads I would eat, but that is not aproblem anymore. I pretty much love all of them now. There is almost nothingbetter to me than eating warm bread, with a little butter if necessary. Butnice fresh, warm bread usually…

Italian Soup by Christine Lamb

Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy…

Poached Sole and Salmon Roulade by Walter

This is another dish from our new weekly menu, something I haven't done since my training....yes that is a while back. A Sole and Salmon Roulade.I am not sure why, but sole, Salmon, Spinach. Potatoes and White Wine Sauce just go well together, the flavours bond and the dish is exceptional. It always worked and I never had a bad…

KFC Mashed Potato Bowl with Cracklin Gravy by Patricia Stagich

KFC Style Mashed Potato BowlTrying to duplicate fast food is easy, if you know the secrets.Tender bites of spicy, boneless chicken on top of creamy, homemade mashed potatoes, corn (who doesn't mix their corn with mashed potatoes?), gravy and cheese.I got the spices in the coating for the chicken right, but the gravy was another…