Today is Phase 2 of Marissa moving away from me! Don’t get me wrong, I am so happy for her, so thrilled for this new and exciting chapter in her life!  This is what you wish for; for your children to be independent, on their own, living their lives, chasing their dreams! But I’m going to miss her! She is a perfect daughter and a gorgeous, caring, smart, and amazing woman and I am proud.  I shall be putting her on a plane to San Francisco today at 3:30.  When she arrives there, she has a place to stay for the next three nights, and then… not 100% sure. On Sunday she has an appointment to go see an apartment that hopefully (more like praying to God!) she will be able to sublease, beginning on the forth day.  If that doesn’t go through, oh I can’t even begin to think about that! And on Monday morning, she starts her new job.

When I get home from the airport I think I’ll just get on the internet and start planning my trip to visit her, to see her in her new wonderful home by the bay.  Either that or sit down and have a good cry!  Honestly, I am so excited. I am so very proud. And mostly, I am exceedingly blessed! Blessed and honored to be her mom.  Marissa, I love you!

I promised you a recipe today and a great recipe you shall get … not only am I a proud mom, I am also a carnivore.  I am not a vegetarian, vegan, raw vegan, or any other such noble person.  I am more of a Big Night,  Like Water For Chocolate, Babette’s Feast, or Mostly Martha sort of movie girl rather than a Food, Inc., Fast Food Nation, Forks Over Knives, or Earthlings movie girl.  I like to live with my head buried deeply in the carnivore sand.

That said, I don’t think I’ll ever make beef, chicken, or pork taco again!  Obviously, not because I have anything against beef, chicken, or pork… but because these red lentil tacos are so much better.  Really they are!  If you make them and you don’t agree, I’ll give you your money back.  Honestly, every penny you’ve ever spent coming to my free blog, I shall refund to you, in full, if you don’t think these are the best tacos ever!!!  Now that’s a money-back guarantee if ever there was one. xoxo

[Read more →]

If you do, then you’ll adore this Buffalo wing-inspired lasagna. I’ve got a Buffalo Mac and Cheese that I may have to have a class of my students whip up and then post here before the summer is over as well.

[Read more →]

On the last day of classes each week, I ask the kids, “What was your favorite thing you ate this week, excluding desserts?” (I have to say, “excluding desserts” or all ten of the kids would rattle off one of 8 desserts we had made, trust me, I know – I was a kid once too and I’ve made the mistake before!) Six of the ten kids from last week said that the potato and bacon soup was their favorite dish.

Darn it, if I would have known that before, those six kids would have automatically been my teacher’s pets, because as you know… I Love Soup!

We made a couple of other soups too, and I’ll post those in the coming days, plus a few more of the pastas, cupcakes, and sweets – stay tuned…

[Read more →]

Remember last weekend when I told you we’d been to a graduation party for Megan, who is my BFF Laura’s daughter? What I didn’t tell you is that Laura’s husband and Megan’s dad, Jack, is a fabulous cook, especially when it comes to BBQ and smoked meats. 

Jack made the most delicious smoked brisket and sausages for the party. But there was something that actually rivaled Jack’s main course – Megan’s appetizer.  She put out these “out of this world” jalapeño poppers. Turns out the recipe is from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by Ree Drummond.

I had heard of Ree before, and of the cookbook, but I hadn’t made anything of hers. Big mistake!  After tasting and now making those poppers and looking over her blog, I am a fan!  And I’m not the only one, Gourmet Live (the recently shuttered Gourmet Magazine’s reincarnation) just named Ree as one of the “50 Women Game-Changers” of the food world. She is #21, well ahead of some big names you will recognize (Paula Deen, Ina Garten, Cat Cora, and Nigella Lawson).

So, thank you, Megan, for turning me on to the Pioneer Woman and these poppers!

[Read more →]

Here is the recipe I made yesterday on the Valley Dish, especially for Memorial Day weekend. (And here is the LINK if you would like to watch it online.) 

PLEASE don’t be scared off by the long laundry list of ingredients. There are six different condiments/toppings for your sliders, and each one is very easy to make, you can do as many or as few as you like.  Seriously, when I say easy, I’m talking about slicing a couple of tomatoes, drizzling them with olive oil, and sprinkling them with salt and chives, that’s easy! Or laying slices of bacon on foil, sprinkling with rosemary and pepper, and tossing in the oven, super easy! And I guarantee your family and friends will be impressed, Enjoy!

[Read more →]

This is a quick and easy “go-to” dinner at our house, especially when there are just two of us. Although I call it Caprese, I don’t always use mozzarella cheese. Whatever soft melting cheese I have on hand is what I use, this time it was goat cheese, sometimes it’s Fontina, or if I’m in a bind I’ll even use cream cheese – whatever works!

[Read more →]

Connor was not a fan of the squash blossoms from the other day… although; Marissa, Dave, and I loved them. I felt I needed to make it up to him since he’ll only be home a few days before he heads back up to Flagstaff for summer school. I made this pasta with him in mind and then at the last minute, as I was about to throw in some goat cheese, remembered that he doesn’t like goat cheese as much as the rest of us.  That is the reason it is added at the end, allowed to just melt into the sauce and why I’ve made it “optional” – delish – with or without!  And if the roasted cherry tomatoes seem awfully familiar – they are, I’ve featured them here many times before, can’t help it, they are so good!

[Read more →]

If you have recently eaten out at chef-driven independent restaurants, instead of chains, then you already know that it is squash blossom season. Every chef I know in this town has them on his/her menu, and luckily for me, Barbara Fenzl was at an event a couple of nights ago where Duncan Family Farms had a whole extra case of squash blossoms. He gave them to Barb and she in turn gave some of the bounties to me. Thank you, dear friend!

Summer squash is one thing I don’t plant in my small garden. It would just overtake the entire space and I’d be “one of those people”.  You know who I’m talking about, akin to the homeless person on the street, peddling my cart around and begging people. Not begging for your spare change, begging you to take some of this squash off my hands, “Please sir, please take some of this damned squash before it goes bad!”  So if nothing else, plucking the blossoms during their brief blooming window is a hugely effective form of squash birth control.

[Read more →]

So much for my Meatless Monday postings over each weekend. I think that lasted all of 2 or 3 weeks. I’ll keep trying to get up at least one meatless option each week, but scheduling it on a specific day seems to be useless for me.  Of course, you could make this salad meatless just by leaving off the bacon, but the dramatic visual effect of the whole thing would be lost without the bacon jetting out of the ring.

For the julienned carrots, I used a new and really effective little tool I found at Sur La Table called the Kinpira Julienne Peeler.  It is pictured below in case you want to run out and buy one, or you can order it online HERE.

[Read more →]

Once I decided to make lobster risotto with the lobster stock I made in yesterday’s post, I remembered that some time ago I had seen somewhere a recipe from Emeril Lagasse using lobster oil. I Googled “lobster oil” and quickly was taken to his recipe. It was an easy and delicious addition to the risotto.

[Read more →]