Spring Frybread with Ricotta and Hot Honey topped with fresh sugar snap peas, sliced cucumber, radish and delicate microgreens. A perfect snack to showcase fresh spring vegetables. These warm frybread have crispy edges and a soft pillowy inside making them the perfect vessel for toppings. Frybread is a Native American recipe passed down through family members. Essentially a flat bread that doesn’t require yeast and comes together quickly. Most commonly topped with butter, cinnamon, sugar and honey and sometimes made into a taco, frybread is very versatile. Topping something warm and crunchy with something creamy like whipped ricotta is kind of a no brainer. Whipped ricotta is super easy to…
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Crab Cake with Pink Peppercorn Sauce full of Dungeness crab with crispy edges paired with a peppery agave cream sauce. These jumbo crab cakes are packed with buttery lump crab meat, so every bite is all about the crab. Made extra large for a special entrée style dinner. Accents of finely minced green onion, peppers and garlic add a pop of color and fresh element to the dish. The golden brown crust from the Panko breadcrumbs is perfect for running through the pink peppercorn sauce. A blend of crushed pink peppercorns are combined with mayonnaise and agave to create a creamy sauce with a hint of spice and a little…
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Pork Chops with Mushroom Sauce is an easy weeknight meal with seared chops and a flavorful mushroom sauce with shallot, sherry and butter. It’s one of those recipes where you sit back and say “Yep, I made that.” The kind of dish you may come across in your local bistro or seasonal local restaurant. You can have restaurant quality food at home with even the simplest ingredients. Sometimes all you need is a little sauce to jazz up those chops. Creating a simple sauce while your chops are cooking is an easy way to step up your meal. I always have sherry cooking wine on hand and items like heavy…
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Herb Crusted Prime Rib uses a no-fail method that will definitely impress your guests, with flavors of garlic, fennel seed, coriander and caraway seed. Look at that beautiful crust. I mean, it doesn’t get any better than that. The blend of spices are not only an eye catcher, but they have an earthy flavor that really highlights this cut of meat. This is important when serving prime rib. You want a nice, solid flavor on the crust and this flavor helps make an amazing au jus. Cooking Method: I’ve tried many methods of cooking prime rib and always come back to this no-fail method. It’s easy, doesn’t take much thought…
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Make your own Christmas Wreath using fresh boughs of cedar, festive Christmas ribbon and a few other craft items like berries and pinecones. Several years ago, I traded Black Friday for Wreath Making Friday and my world got a little greener. Leave the stress behind and gather around the outdoor table with your apple cider and a wheel barrow full of cedar boughs. If you don’t have cedar trees near you, use another type of evergreen tree or visit your local tree farm and ask for some cuttings. There are different types of evergreen trees available depending where you live. Anything from Cedar, Fir, Pine, Mesquite or Juniper would look…
