Philly Cheese Steaks on Portobello Mushroom “Buns”
My hubby, who's from Philadelphia, invented the ultimate low-carb sandwich: the Philly Cheese Steak on Portobello Mushroom “Buns”. It is so easy to make – great for the lazy days of summer. You won’t believe how rich, juicy and yummy it is! If you love portobello mushrooms, you will love this sandwich! You just scoop out the gills from the mushroom caps, and broil them a few minutes. Saute up some onions and peppers. Saute some chopped deli roast beef with a little soy sauce, sherry and tomato paste. Top the mushroom/bun tops with slices of provolone cheese, and put them under the broiler … [Continue Reading...]
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Summer Cioppino
Cioppino is an Italian-American fish stew that originated in the San Francisco area where fresh fish and shellfish are so abundant. It can contain any manner of shellfish: shrimp, mussels, clams, scallops, crab and also white fish. If you’re a shellfish lover like I am, you will love this soup! Cioppino is typically made with…
Sweet Potato Squash Salad
This Sweet Potato Squash Salad is a “why not?” kind of salad. You don’t often see sweet potatoes and squash together in salads, but I wanted a sweet potato salad and hubby had the idea of adding summer squash. At first I thought “that’s weird”, but the more I thought on how the flavors and…
Southwestern Gazpacho
There’s nothing that says summer so much as Gazpacho! It’s a celebration of those wonderful fresh juicy tomatoes of summer! Add in cucumbers, peppers, celery, and red onion and it’s a vegetable extravaganza! I decided to take this Gazpacho in a Southwestern direction with Poblano and Jalapeno peppers, fresh corn, cilantro and a little lime…
Zucchini Lasagna
It’s that time of year when zucchini is abundant and folks are looking for new ways to use it. You see a lot of recipes these days using zucchini strips in place of noodles. It’s a great way to reduce the calories and carbs in typical pasta dishes and incorporate more vegetables. In this Zucchini…
Memphis Kale Slaw
I have a section in my recipe box just for coleslaws. Slaws are such a fresh easy side dish and you can do lots of variations! We have many different ones we make and the repertoire is always expanding. Memphis style slaws make it into the rotation fairly often. The dressing is mayonnaise based with some…
Shrimp Tacos with Cilantro Chimichurri Sauce
These shrimp tacos were inspired by a favorite lunch place: Gonza Tacos Y Tequila. I usually order either the Camaron Tacos (shrimp) or the Scallop and Pork Belly Tacos. Both awesome, but my husband thought these shrimp tacos were even better than the Camaron. The Cilantro Chimichurri Sauce augments the tender shrimp perfectly! These Shrimp Tacos…
Pinto Bean and Corn Salad
I love bean salads in the summertime! They’re cool and refreshing and can serve as both starch and vegetable. They’re frequently the only side dish I make for dinner. There are all sorts of variations you can do on this Pinto Bean and Corn Salad! The dressing used here is a great basic dressing for…
Kafta Burgers with Tzatziki Sauce
This Middle Eastern treat can be spelled a number of ways – kofta, kefta, kafta. It’s basically ground lamb and/or beef with spices and sometimes breadcrumbs and egg. Usually it’s grilled on a skewer, but here I’ve made a burger version. And let me tell you, it got raves! My husband said it was the best…
Peach and Cucumber Salad
Peaches are in season now and a ripe peach seems to have a vibrance that just shouts summer! Peaches are great as snack or dessert, but they also make a wonderful sweet/savory salad like this Peach and Cucumber Salad. This is a super simple salad that just lets the summer produce shine: peaches, cucumber, red…
Velveted Chicken Parmesan
Velveting is a technique used in China to tenderize chicken. It involves marinating the chicken with egg white and cornstarch and sometimes wine. It gives the chicken a “velvety” tender consistency. Usually it is done with small pieces of chicken to be stir fried, but I read an article in the New York Times by…
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