I come from a family of picky eaters. I personally have never been this way, barring the fact that for about 5 years I was a vegetarian. I have since reformed my ways, and have incorporated fish into my diet, but still enjoy cooking with no animal protein. My family, on the other hand, makes snooty remarks like, "hippie food" etc. But recently the ( Read more... )

 Somebody reminded me yesterday that those non-meat-eating folks have to eat, too.  And it just so happens that I made a soup last night that did not include meat, and was quite tasty.  I am currently watching my carbs, and this soup has only 10 net carbs.  It's 117 calories per serving, and only 7 fat grams.  So there, Difficult One.  You know who ( Read more... )

This is a Southern Living recipe from 2008. It was incredibly easy, and received rave reviews. My BFF acarf's husband was a fan in particular, so I know it was good stuff. He knows what he likes! The only thing I changed was that the original recipe did not call for any jalapenos, and I am a firm believer of jalapenos in salsa. So I added one. Here ( Read more... )

This made me think, in particular, of travellight. It looks so yummy, in spite of the tomatoes. lol

Tomato, Corn and Avocado Salad


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I am ready for some good, fresh, spring veggies!  Like this.

( A Southern Living recipe. You're shocked, I know. )

I think this recipe is from a Southern Living magazine, but I won't swear to it.  I do love this for an alternative to regular mayonnaise-based coleslaw.  It is always well-received at cook-outs.  ( ( Read more... )

This is my favorite way to serve mashed potatoes, because they stay hot, and are so fluffy and creamy.  Yum...comfort food...

Creamy Potato Bake

5-6 medium russet potatoes
splash of milk
spoonful of butter/margarine
salt and pepper

4 oz. carton whipped cream cheese
1 egg, lightly beaten
2 Tbsp. green onion, finely chopped
1 Tbsp. finely snipped parsley
1 ( Read more... )

I guess I'm in a snacking sort of mood...

Classic Hummus

1 cup cooked chickpeas, drained
2 garlic cloves, chopped
2 Tbsp. tahini
Juice from 1 lemon
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper

In a food processor, puree the chickpeas. garlic, tahini and lemon juice.  Gradually add the olive oil until well-incorporated.  Season with salt ( Read more... )

In honor of my recent trip to the Southwest, especially since some of my favorite people live in that region (yes, I am talking to YOU!) here is a fabulous salsa recipe.  I made this one year while we were at the beach, and it was divine.  Especially if you like it HOT.  :)

( A long recipe, but so worth the effort! )