Side Dish

Fool Proof Brown Rice with Pistachios and Chives

Making brown rice used to give me the fits! It was either too watery or sticky and mushy. When I backed off on the amount of water, it was a crusty brown mess at the bottom of the pot! Yikes! Was I destined to buy frozen brown rice to get the perfect rice? I just couldn’t fathom the idea of being hooked on frozen, store bought rice! Then I came across this fool proof way to make brown, even white rice, perfectly every time thanks to Saveur! Continue reading

Sriracha Asian Slaw

We just got back from a trip up north for my Dad’s birthday and I got to hang out with my nephew Ian. He is the true foodie in our family and whenever we get together the recipes and ideas start to fly. It is our favorite topic of conversation and we “feed” on each others enthusiasm for great food! If there is one ingredient that pops up more than any others, it is Sriracha. We love it! 

Awhile back there was talk about a Sriracha famine of sorts and we considered buying a case, just to be safe…. Ian whipped out his bottle of Sriracha and we got into who’s bottle is bigger than who’s. Guess it should have been who has hardly any left in their bottle and needs to buy some more!  Continue reading

Creamy Orecchiette Pasta With Peas and Ham

It just couldn’t be easier and that’s exactly what I needed! I love one pot dinners or a meal in a bowl! Summer is really ramping up with so many parties that my head is spinning……in a happy, creative kind of way! The calendar is getting a very festive look to it as I fill in each new party date. So with planning all the future great things to eat, tonight’s dinner got put on the back burner, so to speak.  Continue reading

Rosemary Roasted Red Skin Potatoes

Rosemary can be kind of intense. I really enjoy the smell of a Christmas tree or a pine forest but having that smell right at my finger tips was not my favorite smell so I didn’t use rosemary for years. But I do adore my husband and he likes rosemary so I thought I’d venture into the piney wildness and make him something with rosemary in it. Being an Irish girl at heart, the first thing that came to mind was potatoes. Continue reading

Sherry Green Beans That Sing!

Sher-er-rry, Sherry baby. Sher-er-rry, Sherry baby. She-er-rry, can you come out tonight? Frankie Valli and The Four Seasons may not have been asking for Sherry in their green beans but what a great idea to party up those traditional green beans for Thanksgiving! Bring out the sherry tonight and everyone can sign a round of Sherry Baby and be thankful for the variety!   Continue reading

Grilled Corn on the Cob with Garlic Butter, Lime and Cotija Cheese

There is so much corn in the grocery store right now that you just have to have it! Nothing is better than corn on the cob at the height of the season! Some people can and only will eat it with a little salt, pepper and butter but I like to dress it up so I am constantly experimenting with new flavor combos.

I had to turn to my favorite grill guy Bobby Flay because I had just run out of ideas. My brain was like a chicken picked cob with no inspiration left. Bobby to the rescue and dinner is shaping up! Continue reading

Green Chili Cheese Cornbread Poppers

It’s cold! I mean it’s cold for us San Diegans so we need to take advantage of it while it lasts and make up big pots of soups, stews and chili and don’t forget the cornbread! I love a cornbread muffin with a bowl of soup but I really can’t imagine chili without these muffins. What’s extra fun about these little guys is that you can eat a whole handful of these yummy little rounds of flavor and it will still only add up to about two regular sized muffins. It just seems like a bonus to me! Continue reading

Cuban Style Black Beans

Sofrito…… I love the sound of the word and what it does for the flavor of food. Many Cuban dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. It is used when cooking black beans, tomato sauces, grilled meats and stews and it’s what makes the food have the uniquely Cuban flavor that is so recognizable.  Continue reading

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