Category Archives: Recipe

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Crockpot Recipe: Asian Pulled Pork

As the weather gets warmer, I like to use my crockpot to help keep the kitchen cool.  This recipe came about when I had a full day scheduled at work but wanted to have something delicious and easy for dinner… enter my handy-dandy crockpot!AsianPulledPork CP

I created a sauce to pour over a large pork loin, using a varying amount of the following ingredients:  James River Cellars Montpelier wine (NOTE: This a Cabernet Franc blanc/rose’ wine that smells like strawberries and tastes of cranberries – I love this wine with pork recipes.  You could also use Boordy Landmark Dry Rose’ which has the same sort of properties but is a dry wine), hoisin sauce, soy sauce, blackberry jam, garlic, honey, salt and pepper.  

I started dinner by slicing a large sweet onion and layered the onion on the bottom of the crock pot.  I then laid the pork on top and poured the sauce over everything and set the crockpot on low for 6-8 hours.

Once the pork was completely cooked, I removed it and put it into a bowl to shred, using two forks.  The pork is now ready for the addition of a delicious sauce to make it into a yummy dinner for my family.

I ladled the cooking liquid out of the crockpot and warmed it in a small saucepan.  As yet, I hadn’t added anything more to the liquid than what I’d poured over the pork earlier in the day.  The sauce was too thin for my taste, so I mixed up a slurry of cornstarch and Montpelier wine to thicken the sauce as it cooked a bit.  Once the slurry was added to the sauce, it took about 5 minutes to tighten up and become wonderful.  NOTE:  If you prefer to add some more spices for the pulled pork, this would be a great time – you could add a pinch of Five-spice powder or use more of the original flavors.  Have fun and be creative!

After the sauce was thickened, I tossed it with the pulled pork and served it on homemade rolls (only cuz I had them on hand…. I could have easily picked up some rolls at the local grocery store on the way home if needed).    This recipe ended up being a huge hit with my family and I hope it will become a favorite of yours as well!

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Recipe: Red Chicken Parmesan

Chicken parmesan is one of those “easy/go-to” recipes for me.  Saute up some chicken, add sauce, top with cheese and serve with spaghetti noodles.  That’s the quickest way to explain this dish, but I love to add a little bit of flair when I’m cooking (almost always with wine), so my version is a little snazzier.

I start with two chicken breasts and roll them in a little egg white substitute before patting them down in some seasoned bread crumbs.  NOTE:  This is where you have some creative and quantity options – if you’re serving more than two people, use more chicken.  If you want to use Panko or cracker crumbs or even parmesan cheese at this point, feel free.  This is your meal, so enjoy using your favorite products.  RedChickenParm

Once the chicken is prepared, you need to prepare your pan.  Using a nice size saute pan, melt a mixture of a little butter and a bit of olive oil until it’s starting to sizzle a bit.  Place your chicken, breast side down, into the hot oil and allow the meat to cook until it lifts up easily (this will tell you when it’s done).  Flip the chicken and allow it to cook the same way on the other side.  Your chicken is now seared but not thoroughly cooked.

Since the “pretty” side is facing up, I like to leave the breasts alone at this point.  I add some red wine to give the chicken breasts some liquid to soak up and allow to cook thoroughly.  Note: Use as much or as little red wine as you’d like at this point.  You can also substitute chicken stock if you’d prefer, but I do love the depth added by the wine.  I usually use a favorite dry red wine, but I don’t mind using a lovely tasting Malbec or a Meritage if that’s what I’ve got in my cabinet. The idea to remember is to use a wine you’d like to drink because if you cook with wine, you’re concentrating the flavors and if you wouldn’t want to drink it, you definitely don’t want to cook with it.

After adding the wine, I also add some tomato sauce.  I love having the time to make my own sauce, but for the ease of apartment living at the moment, I use some jarred sauce, mix in the wine and the pan drippings, and pop the entire pan into the oven to allow it to bake (usually around 325 degrees or so) until we’re ready for dinner… just remember to leave enough time to cook your pasta so that’s ready when you want to plate your meal.  An extra note:  I have found if you pop a few ice cubes into the pasta when it’s finished cooking, your pasta won’t stick.  I’m not exactly sure why this happens, but it works well for us… better than adding oil or butter to keep the pasta from sticking to itself.

A few minutes before you’re ready to pull dinner out of the oven is when I like to top the chicken breasts with cheese. How much or how little is really up to you.  For the meal pictured, I placed a slice of provolone cheese each breast and then sprinkled on some Parmesan cheese to melt in the oven before serving the chicken and sauce over the pasta.

Enjoy personalizing this meal and making it your own… before long, you’ll have come up with your own favorite variation!

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Recipe and a Bonus: Double Duty Red Pasta

Have you ever wondered what pasta looks like if you cook it entirely in red wine?  I was curious and, since I worked at a winery, had access to some good red wine that was left over from a festival.  This was my opportunity to cook some corkscrew pasta in red wine, so I ran with it!

I decided to make a very basic recipe using chicken breasts and corkscrew pasta.  I diced the breasts into thick 1″ cubes and sauteed them in a small amount of butter and a touch of olive oil until they were nicely browned and thoroughly cooked.  This recipe was going to be my first go-round, so I wanted everything to be very simple and “clean”, so I wasn’t playing with lots of extra flavors… I really wanted the taste of the wine to shine.

In a stockpot, I poured a bottle of red wine and a box of corkscrew pasta together and let the pasta cook in the wine until it was done to al dente’.  Since the pasta had cooked in the wine, there was a nice amount of starch in the cooking liquid, so I ladled some in with the chicken to create a bit of a sauce and added a pat of butter to gloss the sauce.  The only addition to the sauce after this was some salt and pepper to taste… it was delicious!  I served it with some lightly steamed broccoli for color, but the dinner was grand. Deep purple in color from the wine, everything looked and tasted just as I’d hoped.  Score one for the cook!DoubleDutyRedPasta

The bonus came when I realized that cooking an entire box of pasta made too much for two people to eat in one sitting.  A day or two later, my cousins came by unexpectedly and I needed to throw a quick, late night dinner together for them.  Since they weren’t looking for a three course meal, I decided to make a quick pasta salad to tide them over for the night.  I had rolls that I could slice up and serve as garlic toasts on the side, so I set about creating a new Leftover Recipe from the red pasta.

Since I had saved the red pasta in a plastic bag, I just had to add a few ingredients that I had on hand: frozen fresh corn off the cob, frozen peas, finely diced onions, one can of Veg-all, and some italian salad dressing that I had in the fridge.  I ran the frozen veggies under hot water in a colander so they would thaw and then dried them off before adding them to the pasta.  The canned veggies included carrots and potatoes, so that added just enough extra colors to the salad to make it look great.  I also had one extra cooked chicken breast that I diced fairly fine and added it into the pasta salad as well.  It was a great leftover meal that would have been terrific for a picnic or as a complete meal with a burger or steak.

Never discount what you’ve got in your fridge… remember that the most expensive ingredient is one that you throw away, so try and find a use, no matter how obscure, for anything you bring home.  Food can be a challenge but it can also be a lot of fun!  Enjoy creating your own bonus meals…

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Recipe: Easy Chicken Cassoulet

I apologize for taking so long to get this typed up, but things have been a bit chaotic in our apartment-life lately.  Nevertheless, here’s a very easy recipe to throw together if you’re looking for a comfort meal without a lot of excess fuss.  It’s one that you can work on pulling together and then pop into the oven to “tighten up”, so it comes out looking amazing… and isn’t that the best kind of recipe to have in your arsenal?SimpleChickenCassoulet

It starts with half a package of canadian bacon, diced into small even pieces. Saute these in a bit of olive oil until they’re crispy and then add your vegetables (I used a mixture of diced onion, celery, and carrots) to saute until they’re translucent and smell wonderful.

I love using boneless, skinless chicken thighs in this recipe so there are no bones or excess fat from the skin to worry about, but if you prefer to use the other, feel free… it’s your dinner you’re making,  I seasoned each thigh with salt, pepper, and herbs de provence before putting the meat (seasoned side down) into the hot pan to sear.  Once the first side was seared nicely, I flipped the thighs over and seared them on the other side.  I wasn’t as patient as I should have been, so my “searing” didn’t look as golden as it could have, but I wasn’t too concerned this time.

Once the meat was seared on both sides, it was time to add liquid and beans.  For the liquid, I used a cup of one of my favorite white wines (James River Cellars Reserve Chardonnay), but I’ve used a number of different white wines in this recipe from time to time.  Use what you like to drink and the recipe will come out just the way you like it.  I also added a cup of chicken broth and an extra chicken broth bouillon cube to deepen the flavor of the stock.   I also added two cans (with liquid) of white cannellini beans, but have used other beans when that’s what I’ve found in my cupboard.  If you have a preference, roll with that… it’s not a huge deal.

I brought the cassoulet up to a simmer and decided to stir in about a quarter cup of orzo pasta that I had in a baggie in the cupboard – I had no idea where I might use it otherwise, and this was a way to soak up some of the stock, if needed.  This is totally unnecessary, but it used up something I already had, without wasting it, so I was happy.

I popped the cassoulet into a 325 degree oven for about an hour and stirred it occasionally.  At some point, I took a potato masher and smashed some of the beans to thicken the stew, which gave it a lovely homey feel when dished out.  I may have cooked the cassoulet for another hour, but as time went on, I reduced the heat so nothing was going to burn.  The idea is to cook everything through until it’s falling apart and all the flavors combine.  I love cooking this way!

As I got ready to serve our dinner, I sliced a single ciabatta roll, sprayed each slice with cooking spray and sprinkled on some garlic salt to make easy garlic toasts to go with our meal.  5-7 minutes in the oven was all that they needed to get crispy and toasty.

I hope you’ll consider trying this recipe sometime on your own.  It’s so easy to swap out ingredients and make something entirely personalized… you’ll come up with a new “family favorite” in no time!

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Recipe: Easy Wine’d Beef

Since the weather was so chilly last week, I was searching out a way to make something for dinner that would warm us up.  Stir-fry would have been tasty, but since I don’t have a good non-stick pan at my disposal yet (still in the apartment), I opted to make a faster version of a traditional Beef Bourguignon.  EasyWine'dBeef

I started with a piece of beef that was on sale at the local grocery store.  I’m not exactly sure what cut of beef I purchased… I just know that there was some great marbling of fat (for yummy flavor) and it was boneless.  I popped it in the freezer for a bit to make it easier to cube, then tossed the cubes of beef with some flour seasoned with salt, pepper, and smoked paprika.

In the meantime, I heated some olive oil in a large stock pot and then sauteed a diced onion, a little green pepper, and a few handfuls of celery until they were softened and fragrant.  I love the way the smells in a kitchen can permeate the entire apartment and make the place smell “homey”, don’t you?

Once everything had a nice browned glaze to it, I moved them over and added the flour/seasoned beef to the pot.  I added a little more fat (some olive oil and a little margarine) to start the browning process for the beef.  This took some time, but it was well worth it.  NOTE: You’re not trying to cook the beef the whole way through, you’re just browning it in preparation for the slow cooking it will do in the liquid you’ll add next.

Once the beef is nicely browned, you are now going to add liquid.  I like to add a half bottle of a delicious red wine (like James River Cellars Merlot, Meritage, Rad Red, or even Hanover Red).  I also add about a cup of water and a beef bouillon cube to add some depth of beef flavor to the meal.  Your seasonings can be added now – I like to use a bay leaf or two, some herbs de provence, some worchestershire sauce, and a glop of ketchup.  Mix everything together, pop a lid on the top, and put the entire pot into a preheated 300 degree oven for an hour or two.  Stir it occasionally, to make sure that you’re getting the right blend of thickness and flavors… feel free to add more liquid if it’s getting too dry and don’t forget to remove the bay leaf before serving.

When you get close to dinner time, choose and cook a vegetable and a pasta of your choice.  As you can see by the photo, I used spaghetti noodles and broccoli.  Since my pantry is limited at the moment, I have an abundance of spaghetti, so I just broke the noodles in half and cooked them in salted water.  I then put a small bag of broccoli into the microwave and cooked it until it was bright green and cooked through.  I love serving this meal with wide egg noodles, but those didn’t make the cut when I was choosing what to bring to the apartment… feel free to use whatever pasta (or even a baked potato) you and your family like best.

I hope my recipes give you some ideas of meals you can make for your family, even if you don’t have a lot of “extras” at your disposal.  Play with what you’ve got on hand, pick up one or two essentials, and you can make a delicious dinner at home instead of spending extra money on dining out every night.  I have a hard time going to a restaurant and ordering something that I know I am able to make at home.  While I believe that going out should be a special experience, I do believe that staying in and making dinner for your family can bring about some pretty wonderful satisfaction as well.  It’s all in how you frame the experience.

Wishing you fun as you re-frame your own cooking experiences with your family!

 

 

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Recipe: White Wine Seafood Stew

Sometimes, you have to alter what you’re going to make for dinner when you find a good deal at the local grocery store.  This is what happened to me yesterday… the store had some beautiful scallops and shrimp on a 50% off sale, so my recipe plan took on a life of its own.SeafoodStew

I started with two small packages (each) of scallops and shrimp.  I shelled the shrimp, washed the seafood, and then seasoned everything with a dash of soy sauce, herbs de provence, salt, and freshly ground pepper, before letting it sit in the fridge for an hour or so.  NOTE: This step isn’t necessarily important… I was bored and wanted to get dinner prep started early.

Once I started cooking, I began by sauteing the seafood in some olive oil.   Since I had so much seafood, I did this in two batches to keep the heat up.  Once the seafood was cooked through, I removed it all and added a few cups of diced vegetables.  I also added a healthy amount of Viognier white wine for flavor.  NOTE: If I’d had it around, I would have used either James River Cellars Gewurztraminer or Vidal Blanc… either would be a great background taste for this stew.  The vegetables were ones that I had picked up at the salad bar of the grocery store recently, so it was a great way to use up leftovers that needed to be eaten or tossed.  While the vegetables were cooking, I decided to cook some pasta to throw into the stew, so I boiled some spaghetti noodles that I broke in half.  I added the cooked spaghetti to the vegetables and then also added the seafood back into the stew.

Once the components of the stew were together, I decided to play with the seasonings a bit.  I used varying amounts of parmesan cheese, Viognier white wine, a little mozzarella cheese, and bumped up the tastes of the original spices.  It was a fun dinner to create and delicious to eat… I added some garlic toasts and called it a night!

Enjoy playing with your spices… they can make a huge difference in the flavor of your final product.  Try one new spice at a time and see how it works with your meals and recipes.  Have fun with your cooking… after all… it’s just food!

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Recipe: Wine’d Up Meatloaf

Since I’m trying to make healthy recipes that also count as comfort foods and tasty dinners, this recipe ended up as a triple winner.  My husband actually went back for seconds and I had another serving for breakfast… that, for me, makes this dinner even better.  Aren’t we always looking for a new and unique meatloaf recipe?  This one definitely earned a gold star in my book.WinedUpMeatloaf

I started with a package of ground turkey.  NOTE: I like using ground turkey instead of ground beef in most of my recipes because I think it takes flavors better and more thoroughly than beef… but you should feel free to use whatever sort of ground meat you like best.  I placed the thawed meat in a bowl and added a palmful of parmesan cheese, a half an onion (diced), 1/3 an apple (diced), two cloves of garlic (diced fine), a big squirt of horseradish mustard, some red wine (I love using James River Cellars’ Rad Red or Boordy’s Petite Cabernet for this sort of dish), and seasonings (I used herbs de provence and salt/pepper).  I also needed some breadcrumbs, and I didn’t have any on hand, so I diced four pieces of toast and added that to the mixture as well.  Once everything was in my bowl, I gently blended it all together with my hands… best tools ever!

I like to change up how I form meatloaf patties from time to time, but I decided that I’d go “old school” and just bake this recipe in a traditional loaf pan.  Since I didn’t have ketchup in the fridge (I’m going to have to get some at the store the next time I go), I spooned a bit of spaghetti sauce over the top of my meatloaf and then sprinkled it with a bit of sugar to replicate the taste of ketchup.  Once baked (in a 375 degree oven for an hour), I found this dish to be thoroughly cooked, yet still moist enough to be flavorful.  I loved it.

Meatloaf is a fun recipe to use when you’re feeling creative.  I don’t always use horseradish mustard… I rarely use apple… it’s just a great way to play with different ingredients to make a delicious meal.  Try it sometime and let me know what you think… It’s fun!

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Leftover Recipe: Sausage Muffin Breakfast Casserole

Have you ever had leftover Sausage Muffins and not known what to do with them?  It  *is* a dilemma, right?  I really hate to waste food, so when I purchased too many sandwiches one Sunday morning (and ended up bringing five of them home that evening), I knew I needed to come up with a workable solution.  After thinking about the composition of the sandwiches for a bit, I came up with a great way to use these tasty treats in a way that changed them into something relatively healthy and totally yummy… a breakfast casserole!

NOTE:  This is a recipe that is best made the night before you plan to bake it, so the bread has time to soak up SausageMuffinBreakfastthe liquid.  I actually put this casserole together when I brought the cold sandwiches home from work on Sunday night so I would have something ready for breakfast that I could also take into work to share with co-workers on Monday. 

I started with five sausage muffin sandwiches.  The ones I purchased simply had english muffins, a sausage patty, and some cheese, so I diced them into bite-sized pieces and loaded them into a pie plate, sprayed with cooking spray.  I then made a mixture of 3/4 cup egg substitute, 1 cup unsweetened vanilla almond milk  (you could certainly substitute any milk product you like, but I really like almond milk for baking… and for the low calorie count), 1/2 cup shredded 2% cheddar cheese, 1/2 cup shredded 2% colby cheese, 1 Tablespoon dry mustard, 1 teaspoon each of parsley and herbs de provence, and 1/2 cup James River Cellars Reserve Chardonnay white wine.  As with all my recipes, you’re welcome to substitute your favorite ingredients wherever you see something you’d prefer.  Different flavored cheeses and any sort of white wine you like (or have open) is a great way to personalize this recipe.

I whisked the liquids and cheeses together and poured them over the sausage muffins in the pie plate.  I then pressed the muffins down into the liquid so they would have the best chance to become thoroughly soaked before I baked the casserole in the morning.  I covered the casserole with some plastic wrap and allowed the dish to sit overnight.  NOTE: You can also place a weighted plate on top to continue the pressure on the casserole until you bake it.  I ended up adding an additional drizzle of 1/4 egg substitute before baking in the morning because mine just didn’t look quite “soaked” enough.  Just before baking the casserole, I garnished the top with some smoked paprika and popped the dish into a preheated 350 degree oven for 35-40 minutes.

This was a really delicious casserole.  I shared it with my co-workers and it got rave reviews from everyone, which made me very happy.  I was able to create something that tasted totally “new”, using something that otherwise might have gone to waste.  To me, that counts as a win-win!

I hope you’ll try this recipe sometime.  Being able to make a totally new meal with a leftover ingredient is pretty fun!

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Recipe: Meritage Mock Lasagna

I was craving something Italian last night for dinner, but needed to come up with something that would be do-able in our current apartment situation.  Going to the store and purchasing all the individual ingredients for a delicious lasagna sounded wonderful, but the reality is that I brought tons of spaghetti noodles with us in the move (they didn’t fit as well into Ziploc storage bags).  I also didn’t want to have extra foods around that might spoil, so I came up with a simpler plan.  I utilized the salad bar at the local Fresh Market next to our apartment building.

After an extended afternoon (which included another trip to the leasing office to replace the “new” garage gate remote), I didn’t want to waste a lot of time trying to make a full-on lasagna.  Instead, I used quicker cooking spaghetti noodles (broken into thirds) and some delectable James River Cellars Meritage to create our dinner for last night.  Here’s how things came together.MeritageMockLasagna

I diced the peppers (from the salad bar) and added half an onion into a stock pot with touch of olive oil to saute everything together.  I added one package of ground turkey and browned everything well before adding a healthy dose of James River Cellars Meritage red table wine.  NOTE: By using the words “red table wine”, a winery doesn’t have to post the exact percentage of alcohol in the wine… if the words “red wine” are used, the wine must by law share the exact percentage of alcohol.  Interesting, huh?

Once the base of the sauce was well cooked, I added one large can of crushed tomatoes and a spoonful of tomato paste.  After combining everything (and adding another pour of wine), I added a handful of dry spaghetti noodles, carefully breaking the strands into thirds, and allowed it to cook until the spaghetti was al dente (“to the tooth”).  At this point, I could have served dinner as a version of mazetti, but I was craving more of a lasagna-style flavor, so I kept cooking.

To turn this yummy pot of food into something that resembled lasagna, I simply added three spoonfuls of ricotta cheese and a handful of shredded mozzarella cheese.  Once mixed together, the cheese added a creaminess to the sauce and bumped up the flavor to a “lasagna-esque” taste that made me happy.  I added some garlic toasts to complete a wonderful, meal.

This is definitely something that it pretty simple to personalize to suit each family’s particular taste preferences.  Feel free to try it on your own… we loved it!

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Recipe: Chicken Veggie Gris

Ok, I’ll admit that this is a strange name for a recipe, but at least it gives you an idea of what you’re getting… right?

Let me share a little background before launching into this recipe with you.

We recently relocated to a new state, in a new town, in a furnished corporate apartment.  Have you ever had to do this?  It’s sort of like cooking in “your own” kitchen, but it’s not.  The pots and pans are different… the utensils are unique (even though I *did* bring my own)… and even the cooking vessel (an electric stove instead of my beloved gas range) is different.  Challenges to be sure, but I was determined to make our transition to this new place as smooth as possible… which meant cooking dinner each night.  

Yesterday, our first weekday in our new apartment, brought on my first challenge.  I had to purchase *enough* food and seasonings without purchasing *too much* because, remember, this is only our temporary home.  I already have the necessary pots, pans, seasonings, etc to make the meals that I want to make… but they’re currently sitting in a Jessup, MD storage unit.  So, in the meantime, I’ll be doing my best to create delicious meals without purchasing too many items that will end up being duplicates if I don’t use them up before we move from our current residence.  I hope you find my journey to be interesting and maybe even a little helpful!

Dinner on Monday was a challenge.  I went to the local Walmart to pick up some things, but this particular store was rather sparse in selection, especially since it carried no fresh produce or proteins.  This is where I bought the kitty litter, toilet paper, skim milk, orange juice, spaghetti sauce, canned chicken, a loaf of bread, foil, and a large bag of individually packaged chips. While I could have stopped at the Fresh Market store a block from our apartment, I was on a particular mission to find something that would help me get groceries (and cat litter) from my car to our new home, so I was traveling around town with this goal in mind.  I eventually found a collapsible cart that will be perfect for my needs and darted into the closest grocery store to stock up on some fresh items.

Since this was my first venture out for supplies, I was trying to mentally flip through a number of meal options that could create the most amount of duplicate ingredients.  I ended up choosing two packages of ground turkey, two packages of chicken breasts (with three in each, which could yield three meals for the two of us), some broccoli slaw, a bag of onions, romaine (for my lunch salads),  a bag of onions, a small box of frozen meatballs, cooking spray, and spices (garlic salt, herbs de provence, dry mustard, italian seasonings, pepper, and Hungarian Paprika).  Using these basics, I decided to go with something very simple for dinner… and my Chicken Veggie Gris was born.ChickenVeggieGris

I started by seasoning two chicken breasts with garlic salt and herbs de provence.  Using the apartment’s skillet, I turned the electric burner to “8” and allowed the pan to heat.  Clearly, this is not the way to do things with an electric oven because when I added some margarine and a thinly sliced onion to the pan, there was entirely too much smoke in the apartment. I quickly turned down the heat and turned *on* the vent fan to keep from setting off the fire alarm so things calmed down a little.  NOTE: there was never any real danger, but it really did freak me out a bit. 

Once the onion had time to saute in the margarine to soften, I opened a bottle of white wine (I used a Pinot Gris, but only because I couldn’t find a bottle of James River Cellars Reserve Chardonnay fast enough) and added that to the onions to allow them to soak up some of the yummy wine flavor.  I then moved the onions away from the center of the pan, placed the chicken breasts in the center to brown, and seasoned the underside of the breasts with the same seasonings as mentioned above.

Dinner was looking a little bleak at this point so, after I flipped the breasts over to cook through, I added some broccoli slaw to the pan for color and veggie-goodness.  Seasonings were now the priority… dinner couldn’t be bland, especially for my first attempt.  I opted to add a few dashes of soy sauce, some balsamic vinegar, and about a half cup of the wine to create a sauce that would make things come together.  I then cooked everything until all the flavors combined, about 10-15 minutes.  The chicken was poaching nicely and, while I would have preferred to have the veggies with a little more crunch and color, the softened broccoli slaw suited my husband’s tastes and still looked pretty on the plate.  To finish off the meal, I cooked a packet of brown and wild rice and used that as our starch for dinner.  It wasn’t exactly the meal I’d planned, but it was tasty and home-cooked… the best way to finish out a stressful “first day”.

I’ll continue to add recipes, both from before and during our move, so I hope you’ll check back to see how things are progressing.  I have some recipes that I never had the chance to share, so I’ll let you know when those are posted.  My attempt tonight is going to be something along the lines of a lasagna, without lasagna noodles…. will that even work?

Follow me on this journey… I promise to share both the highs (yummy recipes) and lows (how in the world am I going to learn to cook without a gas stove?) of the coming weeks.