Category Archives: VERY CULINARY

Fire Roasted Green Peppers (come in mild, medium, & hot) – They are usually roasted outside over an open flame, using a rotating metal basket until completely charred. Before eating, you must remove the charred outer skin, trim off the stem cap, and remove all of the seeds plus the large white ribs inside the […]

ROAST SALMON WITH A HERB JACKET – Very seldom does one invent a dish this good – quite possibly the best salmon dish I have ever tasted and we eat a lot of salmon!!! Here is the recipe and process: – Start with a fresh, center-cut filet of salmon (approx. 1 lb for 2 people.) […]

Roasted Yellow Beets with Onions For years beets were left to the true vegetable lovers, vegans, and dedicated vegetarians. Now beets are mainstream and WOW what the mainstream has been missing. Try this yellow beets recipe and you will be hooked for life, on this delicious vegetable.   Roasted Yellow Beets with Onions (recipe) Start […]

These Smothered Pork Chops and Onion Gravy reminds me of the food we used to get at our local mom and pop cafeteria when I was growing up. Comfort Food at it’s finest! Mmmmmm! ———- Smothered Pork Chops Recipe Recipe Ingredients: 3 pork chops, 3/4 inch thick 1 1/2 onions, thinly sliced 2 teaspoons seasoned […]

New Orleans Milk Punch is a creamy, decadent brunch classic and a NOLA favorite. INGREDIENTS 2 oz bourbon ¾ oz simple syrup 1 tsp vanilla extract 2¼ oz milk 1 oz heavy cream nutmeg INSTRUCTIONS – Combine all ingredients over ice and shake vigorously – Strain into a tall glass, over ice – Garnish with […]

Avgolemono Soup – “Ahvo-lemono”, as the Greeks pronounce it, is a silky, rich, fragrant soup—often with chicken in it. Greek-style avgolemono soup is a lemon, egg, and rice concoction. We started our original soup creation with the idea of an avgolemono soup dancing in our head but adding a Cuban accent with a spicy black […]

For these fancy flatbreads, use puff pastry*, cherry & grape tomatoes, grilled onions, plus sunny side up eggs (all seasoned your way)! *We used Pillsbury Crescent Rolls with two triangles left intact and baked them flat with sliced mini-tomatoes on top at 350* for 15 minutes (checking to see if they were browned before removing […]

NOSTALGIA HAS BEEN FORCED UPON US – AND IT’S SO MUCH FUN! Covid turned back the clock, slowed things down, gave us fewer options for eating and we also started working from home and attending zoom school at home! So cooking at home became the norm again, and families gathered around the dinner table took […]

This chicken salad makes for a picture-perfect buffet dish to serve at a party. Garden fresh tomato slices (a different vegetable from what we buy in the grocery stores), freshly peeled and sliced avocados, trimmed and sliced English cucumber, sliced ripe strawberries, and baked chicken with greens under it all. Served with a homemade vinaigrette […]