So many of you told me that you missed my Valley Dish segments from last week, that I’m posting links to them here.

[Read more →]

For our Easter dinner yesterday, I served my favorite spring/summertime beverage. So light and refreshing.

[Read more →]

This is my last chance to get up an Easter recipe. These potatoes will accompany our Pomegranate Molasses Lamb Chops.  I’m naming them double-smoked because of the delicious smoked Gouda and the ever-popular smoked paprika.  During cooking classes, last week at Les Gourmettes, our guest chef, Joanne Weir, needed to borrow a bottle of my smoked paprika and was shocked by how much I use… the bottle was nearly empty. I do love the stuff!

[Read more →]

Several weeks ago, Karen Fernau, food writer for the Arizona Republic, called and asked me to submit an answer to a reader’s question for their “Ask A Chef” column. I did so and then forgot completely about it… big surprise! Anyhow, my mentor, friend, and boss, Barbara Fenzl, informed me that she’d seen it on AZCentral.com. Here is the LINK for it.  

This presents a good time for me to remind you about all the useful information you can find on The Basic Kitchen page, over there on your left. Things like a Glossary of Cooking Terms, a Pantry list, Kitchen Tools you should have, and even a list with some of my Favorite Cookbooks.

Those gorgeous eggs pictured above are this Easter’s Silk Tie Eggs that I made along with my friends, Lorie and Ronnie.  They turned out especially wonderful this year.  TIP: When searching your closet and thrift shop for 100% silk ties, look for bright colors. It’s tempting to choose the pretty pastels, but the colors don’t transfer as well.  Go for the reds, deep purples, and dark blues and you’ll end up with the best results.

[Read more →]

This Easter I’ve decided to skip my usual big holiday dessert and jump aboard the cupcake bandwagon. Both of these Easter-themed cupcakes are easy and totally kid-friendly, so be sure and have them help! And remember to watch Channel 12 Valley Dish today and watch as Marissa, Tram and I show you, step-by-step, how to make Silk Tie Easter Eggs.

[Read more →]

That pretty much sums up my Easter theme this year. Lots of eggs, a plethora of birdcages, with plenty of moss, twigs, and natural materials. Yesterday I showed you my moss table runner and moss-covered pots, and today some of my egg ideas.  And tomorrow, some easy and kid-friendly Easter cupcakes.

[Read more →]

Today is Eugene Robert Otter’s 80^th birthday. Who is Gene Otter?  My dad; that handsome 20-something-year-old in the picture above, that’s who.  Happy birthday, Dad!  If you follow this blog then you already know that I am in the middle of planning his big 80^th birthday party, which will be held on Saturday, April 30^th.  The reason we’re waiting nearly two weeks to hold the party is that today it is still Lent and my dad gives up all alcohol for Lent and he wants to party at his party, so the weekend after Easter works best.

Today is also this year’s Tax Day.  Three days later than usual due to a holiday in Washington, D.C. that occurred on Friday, April 15^th.  Tax Day is a big deal at our house because Dave is a CPA and has worked non-stop for several months now and the end is finally here!

With all the celebrating happening around here, I’m going to post some crafty Easter stuff today instead of a recipe.  I’ll appear on Channel 12 Valley Dish twice this week.  First in a taped segment with Marissa on Wednesday, April 20^th, where we demonstrate how to make these gorgeous silk tie Easter eggs. Then again on Good Friday, April 22^nd, when I will show you how to set up a beautiful and natural Easter buffet. Here’s a little sneak peek at a couple of the elements involved.  Be sure and watch both the egg and buffet segments at 3:30 on Channel 12.

[Read more →]

There will not be a recipe posted today, I am far too busy to cook! I’ve been scouring every store I can think of for items for this year’s Easter buffet. I’ve been to Cost Plus World Market, Pier One, Holland Boone, and a couple of consignment stores, and I just returned home from Crown Imports. Maybe tomorrow I’ll hit Micheal’s and JoAnn’s … but I’ve done all I can do today.

[Read more →]

Finally, this is the last of the Easter brunch recipes. Hopefully, this past week of posts has given you a nice repertoire of brunch, breakfast, and spring recipe ideas.

I’ve mentioned my love for Nutella before, so how about a little “history of Nuttela” this time?  This comes straight from the Nuttela website, “Nutella® spread, in its earliest form, was created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy, to extend the chocolate supply.” There you go, a little history with your breakfast!

I served this at the Saturday office brunch last weekend and have some “do-head” tips for you. The brioche can be sliced, spread, and sandwiched together a day ahead. Place in an airtight bag or container and refrigerate until ready to cook. And the cereal-brown sugar mixture may also be ground together ahead and stored in an airtight container. Unsliced loaves of brioche can be found at Trader Joe’s.

Lastly, a shout-out to my girlfriend, Lorie, in Los Angeles… I couldn’t decide which old picture to choose, so I put up both of them.  Happy Birthday, Lorie! xoxo

Lorie, Sloane, Dave, and I at Phoenix Children’s Hospital in 1998

Anne, Peggy, Lorie, and me about to board a private plane to California in 2005… good times!

[Read more →]

I was inspired to make chilaquiles for Easter brunch after learning about them at FnB, a fabulous new restaurant in downtown Scottsdale, (click here for link) where Chef Charleen Badman traditionally makes them on weekends for the late-night crowd.

Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Red or green sauce is poured over the tortilla triangles, called “totopos.” Scrambled eggs and/or shredded chicken are sometimes added. The dish is topped with queso fresco and crèma.  Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover or stale tortillas.

I’ll be using two of my favorite “convenience” items – 3 garlic cubes (purchased at Trader Joe’s) and 4 chipotle cubes(homemade using empty garlic cube trays – see this previous post on how to do so).  You can too, or just follow the recipe for the “traditional” method of peeling and mincing.

Marissa, Sloane, and Connor in the shade at Easter Brunch

[Read more →]