Bruschetta Bruschetta is an antipasto from Italy consisting of toasted bread rubbed with garlic and topped with olive oil, tomatoes, basil, balsamic vinegar and salt.Bruschetta is meant to be served as a hand-held finger food, large enough for one or two bites. Ingredients 1 loaf French bread, cut into 1/4-inch slices 1 tablespoon extra-virgin […]
Caprese Salad “Insalata Caprese” literally means “the salad of Capri” which is an Italian island. Caprese salad is typically made by layering slices of fresh mozzarella cheese, tomatoes, and basil, then seasoned to perfection, drizzled with extra virgin olive oil and sometimes a balsamic glaze. Great summertime salad. Easy to make. Ingredients 1 1/2 lbs Ripe tomatoes, (3-4
Pasta alla Boscaiola Pasta alla Boscaiola (“woodsman pasta”) features a rich blend of mushrooms and bacon tossed with pasta in a silky garlic-herb tomato cream sauce. It’s earthy, smoky, creamy and unbelievably delicious. Ingredients: 6 slices thick cut bacon, diced 1 pound fresh mushrooms, thinly sliced 1 cup onion, thinly sliced 3 cloves garlic, minced
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Penne with creamy Sun-Dried Tomatoes, Peas & Sausage Creamy Tuscan Sausage Pasta makes the ultimate comfort food meal. It’s perfect for family dinners, at home date nights, and for entertaining as well. The combination of sun-dried tomatoes along with the sausage and parmesan enveloped in a creamy sauce is always a crowd pleaser. Ingredients: 1/2
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Beef and Shrimp Fried Rice “Such a great way to use up leftovers. I don’t think I’ve met a single person that does not like Fried Rice. Fried Rice is a very versatile dish, you can easily swap the protein for whatever you prefer. Ingredients 3 cups cooked long-grain rice 1 tsp peanut oil 2
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Chicken With Shitake Mushrooms Tender, succulent and fragrant, Chinese steamed chicken with shiitake mushrooms requires little effort to cook yet it tastes amazing. A classic dish for both everyday meals and special occasions. Ingredients 4 skinless, boneless chicken breasts 2 tablespoons olive oil ¼ pound shitake mushrooms 8 small white onions, peeled 4 sprigs fresh
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Paella Originating in the rice-growing areas on Spain’s Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan. Paella takes quite a long time to
Frogmore Stew Frogmore Stew gets it’s name from a place that has only a post office on one side of the road and a two-story white country store on the other. Frogmore is the mailing address for the residents of St. Helena Island just off the South Carolina coast. Frogmore Stew is a traditional Lowcountry
Moqueca Moqueca is a Brazilian seafood stew. It hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. There is no substitute for its characteristic floral,