by Colleen Jara | Mar 27, 2019 | BRUNCH, ENTREES AND LUNCHEON, THE LATEST
Savory Spinach Tart This easy Tart really speaks Spinach. I love the fact that you make the crust on the spot, no rolling or pre-baking involved, just push the dough into the mold, add the fillin, and bake. Pre- heat oven to 375 For the pastry 1...
by Colleen Jara | May 10, 2017 | ENTREES AND LUNCHEON, MAIN COURSES
You can use fresh, but the real beauty in this recipe is what it does for frozen salmon. I like to keep individually frozen, wild salmon in my freezer. It is cost effective, convenient, and good for you, but let’s face it, frozen is not...
by Colleen Jara | Mar 3, 2017 | ENTREES AND LUNCHEON, MAIN COURSES
BUTTERMILK BAKED CHICKEN Buttermilk works well as a meat tenderizer. The longer the meat marinates the better, but even if it is just for 20 minutes it is delicious. Great as a family weeknight dinner, or, perfect on your Brunch table if your expecting a crowd. ...
by Colleen Jara | May 2, 2014 | APPETIZERS, BLOG DU JOUR, BRUNCH, ENTREES AND LUNCHEON, THE LATEST
Deviled Eggs With Caviar A must on any Spring time brunch table. Deviled eggs are retro chic food that can be dressed up, topped with a little caviar, or served simply with chopped chives or paprika. Have fun with these simple little gems. 15 hard boiled eggs...
by Colleen Jara | Mar 18, 2014 | ENTREES AND LUNCHEON
ZUCCHINI AND TOMATO GRATIN This recipe is inspired by, Pamela Wells, BISTRO COOKING. It is one of the simplest side dishes you could ever prepare. 1 clove garlic 1 pound Zucchini, about 2 medium, thinly sliced 2 -3 Roma tomatoes, thinly sliced 1/2 -3/4 cup grated...
by Colleen Jara | Mar 18, 2014 | ENTREES AND LUNCHEON
Petite Lentils with Sausage Look for the smallest green/brown lentils you can find. I have found them at the local Mexican Market in the bulk bin. They have beautiful, uniformly small lentils of a decent quality. Now, of course, we all want those fancy Puy, dark green...
