Traditional Cuban sandwiches are an excellent lunch treat but I found the bread to be filling and they are usually made with too much mustard for my liking, and yellow mustard at that. Â I wanted to make an on-the-run lunch … Continue reading Cuban Quesadilla
This is a classic and dish that you should serve during seated, casual, meals.  Guests really don’t like to pick apart  their hors d’ouvres when they are standing around.  However, if all of your guests are good friends anything goes. … Continue reading Old Bay Peel & Eat Shrimp
As you might have guessed or are soon to learn, spinach, feta and herbs are staples in my kitchen. Â I also am a huge fan of Mac ‘n Cheese but not so much in the summer mostly because I am … Continue reading Baked Spinach and Feta Bucatini
We like to host very casual Sunday Night Suppers and have friends over for a relaxing evening before jumping back into work on Monday morning. Â We will often roast a marinated pork loin and serve over a green peppercorn sauce. … Continue reading Pork Loin with Green Peppercorn Sauce
This is the big sister to Cheddar & Gruyere Toasts and very similar to the inspired dish from Freeman’s in New York City.  The smaller toasts make for a great Hors D’oeuvre for a stand-up while this variation is better served while … Continue reading Grilled Cheddar & Gruyere Bread
Summertime pastas are the easiest and can feed an army.  This recipe is for 8-10 but as you can see in the photo below, sometimes we scale it up to feed a small army. Ingredients 1 pound of cheese stuffed … Continue reading Tortellini Salad with Feta Dressing
Sometimes just a simple, or not so simple, sandwich can make for a great brunch, picnic, lunch and so on. Â I like to serve them deconstructed so guests can make the sandwich as they prefer and it is a lot … Continue reading Deconstructed Roast Chicken Sandwich
