Pasta alla Boscaiola
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 Sausage, Sun Dried Tomatoes and a Light Alfredo Sauce
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
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 and Rice
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
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 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 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,
Seared Salmon and Scallops with a Creamy Florentine Sauce
Salmon with Creamy Garlic Florentine Sauce and seared Scallops Seared salmon with a creamy Florentino sauce is a dish that combines elements from both Italian and seafood cuisine. The term “Florentino” often refers to dishes that are prepared in the style of Florence, Italy, typically featuring ingredients like spinach, cream, and cheese. The dish likely
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Venison Tenderloin Medallions with Mint Jelly
Deer Tenderloin Medallions The best way to make a tenderloin completely on the stove top is to use a cast iron skillet and cut the meat into 1/2″ to 3/4″ medallions. You have to be careful not to overcook the venison when pan-searing the venison. If the meat gets overcooked, it will dry out and
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