Salmon Au Gratin

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 as good as fresh....

BAKED BUTTERMILK CHICKEN

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. ...

ZUCCHINI AND TOMATO GRATIN

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...

Petite Lentils with Sausage

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...

Marinated Shrimp Salad

Marinated Shrimp Salad Always a favorite, the Marinated Shrimp Salad is an ideal treat for any gathering. Whether you use the large jumbo prawns, or the medium pre cooked, this is a tasty classic, at home on the swankiest of brunch tables. Besides, it is meant to be...

MACARONI GRATIN

MACARONI GRATIN A perfect accompaniment to, well…anything. Cook it on the stovetop, then brown it in the broiler, and the dish is irresistible, or this makes an enticing main dish for kids. Pasta, cream and cheese–it doesn’t get any simpler. Need I say...