Southern Twist on Hortopita

This recipe is an extreme modification of the recipe from the cookbook “Ikaria:Lessons on Food, Life, and Longevity from the Greek Island Where People Forgot to Die” by Diane Kochilas. I don’t know that she would even recognize it. This was a great way to change my leftovers from New Year’s Day into something new […]

Banana Muffins with Baklava Filling

I was reading the cookbook, “My Greek Table: Authentic Flavors and Modern Home Cooking” by Diane Kochilas, when I saw her recipe for Whole Wheat Baklava Muffins with Greek Yogurt. I didn’t have whole wheat, Greek yogurt, or pistachios. I did have plain yogurt and good substitutes for the rest of the ingredients, so here’s […]

Hot Pepper Sauce

This recipe was made using the peppers growing in my bucket garden. The recipe is based on the “All New Ball(R) Book of Canning and Preserving” Fiery Fermented Hot Sauce recipe. The “how to” was taken from the recipe for Fiery Fermented Hot Sauce. 1/2 quart

Goat Cheese, Zucchini, Cherry Tomatoes, and Basil Galette

This recipe is a modification of the Savory Zucchini Galette from King Arthur Baking site. I have lots of zucchini, cherry tomatoes, and basil from the garden. I wanted to find a recipe that would be delicious and make a great lunch with the lovely produce from the garden. Since Bruce has digestive issues with […]

Fried Squash and Squash Blossoms

Have you ever wondered if you could do anything with all the large squash blossoms? I love them fried to a crispy crunch. Serves 4

Caramelized Onions, Rice Plate, Sunset and a Cardinal

April 21, 2025 On Friday (April 18), I pulled out my food processor. I put some butter, 1/4 cup, into my large Dutch oven, put a piece of parchment paper down on my induction stove top, moved the heavy Dutch oven onto the large burner and set the temperature setting to 3 (medium low). While […]

No Cane Sugar Apple and Cranberry Pie

I created this recipe for Thanksgiving 2024. Bruce loved the tart and sweet of this pie. The cranberries add a bit of surprise tartness and a dash of a beautiful red color to this pie. Servings: 6 to 8 Makes a 9 inch pie

Instant Pot Mushroom Risotto Rice

There are so many Instant Pot Risotto recipes on the internet, that I’m not sure which one I used as my base recipe. Serves 4 to 6

Guests Assembled Bruschetta

If you have a grill, this recipe is a simple easy appetizer for perfectly ripe tomatoes. Let your guest participate by assembling the bruschetta before eating it. Serves 4

Steamed Clams

This recipe is for my father-in-law. I made steamed Georgia clams while we were visiting him on Jekyll Island. Since he asked for the recipe, here it is. Serves 4 (or 3 clam lovers)