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)

Instant Pot Preserved Lemon, Mushrooms and Peas Risotto with Chicken Tenders

The other day I was looking in my pantry when I saw Arborio rice. I also was thinking about other dishes for using my preserved lemons. Between them, they sparked an idea and I came up with the following recipe. It has a lovely lemony flavor that goes well with the peas. It makes a […]

Instant Pot Moroccan Style Chicken

When I posted about making preserved lemons, I got many comments wondering what I was going to do with the preserved lemons. With the preserved lemons being ready, I decided to make a Moroccan style chicken in my Instant Pot. I started out by making the recipe for the Moroccan spice blend (Ras el Hanout) […]

Hotdog and Hamburger Buns

This recipe is a modification of the recipe on the King Arthur Banking site for Hamburger or Hot Dog Buns. These buns turned out great and the size fit the hotdogs perfectly. Lots of goodies fit easily into these hotdog buns with the hotdog. Makes 18 Buns

Lemon and Poppyseed Sourdough Nondairy Waffles

Bruce loves the lemon and poppyseed combination, so I thought I would make lemon and poppyseed waffles for breakfast this morning. This recipe is based on the King Arthur Sourdough Pancake or Waffles recipe. Serves 8

Lamb Chops Marinated in Mint, Ginger Garlic, Honey, and Lemon Juice

I was looking in my refrigerator to figure out what type of marinade I wanted on the lamb rack. I found the following ingredients in the fridge (mint, cilantro, and ginger) and thought, I bet that would make a good marinade. So, I made up a marinade for the lamb, and I was really pleased […]

Cauliflower Strudel, Blueberry Chutney (Vegetarian)

This is dish was inspired by the Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Bruce Weinsten and Mark Scarbrough “Cauliflower Strudel, Cranberry Chutney” recipe. Makes 8 Servings

Pear Risotto, Parmigiano-Reggiano, Dill Instant Pot Recipe

This is dish was inspired by the Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Bruce Weinsten and Mark Scarbrough “Pear Risotto, Gorgonzola, Dill” recipe. I couldn’t find pear nectar in the local grocery stores, and didn’t have enough time to order it online, so I used water instead. Since […]

Seafood Paella Recipe (Gluten free)

This recipe takes its inspiration from the tiena.com site. It is an amazing dish, and when I serve it, people tell me that I should open a restaurant. Serves 4 Ingredients 6 Cups of water (You can use clam or seafood broth. ) 1 tsp thread saffron 1/4 tsp liquid smoke (optional) 1 7.9 Ounce Package of […]

German Cucumber Salad (Vegetarian or Vegan, Both Gluten Free)

The salad recipe is from https://platedcravings.com/german-cucumber-salad-recipe/ and it makes a lovely potluck dish. I made both the vegetarian and vegan version for my Oktoberfest party, and the vegan version was eaten up. (Not that there was a lot of the vegetarian version left either.) I believe people felt it was healthier and they wanted to […]