There’s nothing better than slow braised beef on a cold winter’s night. Add a little sausage, parmesan cheese and basil and you’ve got a delicious Italian version of pot roast. Serve with my Balsamic glazed Brussels sprouts and mashed potatoes.
The combination of vanilla and pumpkin flavors work so well in this combination. Make sure and have the cream cheese and eggs at room temperature and beat until light and fluffy. Simply fabulous dessert for Thanksgiving!
This is one of my favorite stew’s to eat here in the Southwest in the winter. I added sweet corn to offset the spiciness. This is served at the Roaring Fork Restaurant by chef Robert McGrath and this is my version. It’s freakin delicious. Make sure you get mild poblanos.
Succulent pulled pork with a sweet and spicy barbecue sauce. This will make the perfect sandwich for your next barbecue. The beauty of this recipe is you can make the barbecue sauce and spice rub one day ahead.
My friend Pat Harrigan turned me on to her tuna noodle salad and I just had to change it by adding curry. This is the perfect dish to bring to a backyard barbecue! People are going to as what that unique flavor is….don’t tell them!
What can I say but a picture says a thousand words. The cheesecake filling is light and creamy. The combination of the cookies in the crust make a truely unique flavor. Make sure and make the cinnamon cream because this pulls the cheesecake flavors all together.
So I tried to come up with something for the 4th of July weekend for dessert that I could incorporate a little Greek into. The Greeks love their yogurt, fruit and nuts in their dessert and this is what I came up with. Instead of putting nuts in I put almond liqueur in the cream. [...]
This is my favorite barbecue sauce that I created. Use fresh blackberries. You can make this barbecue sauce as spicy as you want or not spicy at all. I serve these pork chops with my Shaved Brussels Sprout and Beet Salad.
How’s this for a summer afternoon cocktail. I switched this up a little from my regular sangria. When I discovered elderflower liqueur a year ago I knew I had to put it in all my sangrias. Make sure and let the sangria sit in the refrigerator for at least 6 hours to bring all the flavors of [...]
I am still pinching myself that this barbecue sauce came out so great. Goes well with pork and chicken. Extremely unique sauce! I was thinking about bottling it so you should feel lucky that I gave it to you.
Me Irish roots are comin out with this one! It’s the luck of the Irish that makes these potatoes so good, that’s why I called them a “slam dunk”. The are rocking my world right now. Serve them with my Ribeye with Smokey Irish Whiskey Sauce”.
Superbowl is right around the corner so I started digging in my fridge for things to put on wings. Had some leftover pear jelly and five spice from that delicious apple pie I made and decided to make Chinese Five Spice wings but baked instead of fried. OMG if you don’t make these this superbowl [...]