Baby Lady & I love veggies. If it weren’t for the children, we would eat primarily a vegetarian (not vegan) diet. This dish is a show stopper if you like asparagus. If you don’t, well this dish aint your cup of tea but your guests will love it. You will like this dish because it is exceptionally versatile. It can be served for breakfast, as an appetizer or as a side dish with dinner. It is wonderfully flavorful and definitely worth a try. Continue reading Asparagus Gruyère Tart
We like chips but they are sooo high in calories, fats, not to mention transfats. We are always looking at substitutes with varying degrees of success. Baby Lady saw these and wanted to try them. So we did with a beautiful Chili Dog with an Oma Jalapeño Cheese Sausage on a Francesitos (Mexican Style French Rolls), with Super Bowl Chili-Texas Style, onions and a nice sharp cheddar cheese (Inasmuch as this dinner was a heart attack waiting to happen, we needed something healthy). Before I could post the recipe, we went on vacation (which was wonderful). Continue reading Kale Chips
One thing we tend to take for granted is the egg. Almost everyone loves eggs. You can have them fried, boiled (hard or soft), scrambled and poached. You can make omelets, frittatas, savory egg custard, and stratas. And these are just a few ways to use eggs in breakfast. We haven’t even touched the surface on desserts. But today we’re talking about breakfast and a technique for poaching eggs. Continue reading Breakfast!!
Another WOW moment in our culinary journey. This post is for my buddy Brenda because she wants it. I’ve noticed posts of late really tend toward Mexican/Southwest cuisine. We really like this style of cooking but maybe we’re in a rut. I don’t know. So, I was going to post some really terrific European dishes. Nonetheless, Brenda asked me what we had for dinner last night and I told her we had fish tacos. She wanted to know what was in it so I told her. She said it sounded great (It is) and what were we fixing tonight. I laughed and told her we were considering doing it again because it was THAT GOOD. She asked me if I would post it here, so here it is. Thank Brenda because I wasn’t going to post it for a while as I am missing some photos (which I will have to post later) but… Continue reading Tacos de Pescado al Mojo de Ajo (Fish Tacos with Garlic Salsa)
This is a delicate, beautiful, sweet yet savory soup. It is the perfect balance between sweet and savory. You have a hint of sweetness from the pear and maple syrup contrasted with the savoriness of the bacon, blue cheese, stock, veggies and herbs. It is bowl licking delicious! You can serve it as a starter for chicken, pork, and milder fish. It combines beautifully at lunch with with cold cut sandwiches, or you can simply eat it by itself. Try it and you will see it is one of those WOW moments in dining. Continue reading Pear Soup with Bacon Crumbles & Blue Cheese
My Aunt Virginia (Ginny) was a dietician and a health buff. She came up with this recipe for people on a no cholesterol and low fat diet, like her and my Dad. Mom used to make this when we were teenagers and we ate it. Little did we know it was no cholesterol, low fat. It was just darn good. If we had known the truth, we never would have tried it and wouldn’t have liked it if we did. Fake cheese, Blech! When I had children I got the recipe from my mom. It was then that I realized it used fake cheese. So, I put the real stuff back in it. My kids loved it. After we got married, Baby Lady got hold of the recipe and put her spin on it and as she likes to say “kicked it up a notch.” This recipe is her take on Aunt Ginny’s and Mom’s Spinach Casserole with a little kick. It really is good. If you want to put the real cheese back into the recipe, do so but we find it makes the casserole a little oily. Whatever you do, give this a try, especially if you’re on a diet or if have kids who won’t eat vegetables. Given the amount of cheese in the recipe, they’ll eat the spinach. 🙂 Continue reading Aunt Ginny’s & Mom’s Modified Spinach Casserole
This recipe is from the Baby Lady to Adriana who wishes she was here for dinner tonight but had to take a raincheck. These photos are no substitute for the real deal.
Continue reading Seared Ancho Crusted Tuna with Fig Lime Glaze, Jalapeños & Cilantro
REMCooks 