Roasted Red Potatoes with Garlic Aioli

Roasted Red Potatoes with Garlic AioliMy family loves bold flavors. We make garlic dip for our potato chips, enjoy a garlicky Buttermilk Garlic Ranch Dressing, and add an extra clove of garlic to just about any dish that can take it. So when I was trying to dream up a way to dress up some roasted red potatoes, I of course turned to my friend…the garlic clove.

These roasted red potatoes are drizzled with a creamy, tangy, and yes, garlicky aioli. An aioli is a creamy mayonnaise style sauce. It can be flavored in so many ways but adding garlic is a classic way of giving aioli a delicious kick. It can be fairly addictive so make plenty of potatoes!

Roasted Red Potatoes with Garlic Aioli Recipe Continue reading


Guinness Corned Beef and Cabbage

Guinness Corned Beef and CabbageIt is that time of year when everyone is drinking beer (even green beer), wearing green, and rediscovering the merits of their local pub. For me, this weekend calls for trying something new, specifically Guinness Corned Beef and Cabbage. And while my version of this Irish classic is not traditional, I find it delicious. My favorite part? The leftovers, of course! Corned beef on Rye bread with homemade Thousand Island dressing? YUM!

Guinness Corned Beef and Cabbage Recipe Continue reading

Tonight’s Family Dinner: Baked Ziti

Baked ZitiDo you ever wake up knowing what you want for dinner? Today, I know I want a big Italian style meal. Yes, it was about 6:30 am when I made that decision. My feeling on this early morning decision is that anticipation will make for a great Sunday!

So what exactly am I anticipating? My Baked Ziti is very lasagna like but without the work. Easy homemade marinara, crumbled sweet Italian sausage (the key to a tasty Baked Ziti in my humble opinion), and lots of cheese! Add a fresh green salad, some extra garlicky garlic bread and I am a very, very happy girl. Treat yourself to an Italian feast tonight!

Baked Ziti Recipe

Baked Ziti with Homemade Marinara Sauce

Serves 8

First, make the Marinara Sauce:

  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons chopped fresh parsley
  • 2 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons olive oil
  • 1/3 cup finely diced onion
  • 1/2 cup white wine

1. Heat large, deep skillet over medium heat. Add olive oil, then onions. Cook onions until translucent.

2. While onions are cooking, add tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper to food processor or blender. Pulse until smooth.

3. Add wine and tomato sauce to onions. Simmer for 30 minutes over medium low, stirring occasionally.

Second, make the Baked Ziti:

  • 1 lb ziti pasta
  • 1 T olive oil
  • 1 onion, diced
  • 1 lb ground sweet sausage (not in casings)
  • Marinara sauce (see above)
  • 1 1/2 cups ricotta cheese
  • 1 T garlic powder
  • 1 T flat leaf parsley, chopped
  • 1 tsp salt
  • 6-8 slices provolone cheese (not smoked)
  • 2 cups mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated

1. Preheat oven to 350 degrees. Spray a 9×13 baking disk to prevent sticking.

2. Bring a large pot of salted water to a boil. Add ziti and cook to al dente, about 7-8 minutes. Do not overcook the pasta here or your Baked Ziti will be mushy. Drain.

3. In a large, deep skillet over medium heat, heat olive oil. Add onions and sweet sausage. When sausage is browned, add marinara. Simmer for 10 minutes.

4. While meat sauce is simmering, add ricotta, salt, garlic powder and parsley to a medium bowl. Stir until combined. Set aside.

5. Layer the ingredients in the baking dish as follows: 1/4 cup meat sauce, 1/2 of ziti, 1/2 of ricotta mixture, 1/2 of provolone cheese, 1/2 of mozzarella cheese, 1/2 of remaining meat sauce,  1/2 of parmesan cheese, then repeat with remaining 1/2 of ingredients. Cover with tin foil.

6. Bake for 15 minutes with foil. Remove foil and bake for remaining 15 minutes until cheeses are melted and gooey. Allow ziti to sit for 10 minutes before serving. This will allow the dish to set.

Home Cooked Comfort Food: Fried Pork Chops

Fried Pork Chops

In the middle of winter there is a tendency to crave comfort food…fried chicken, macaroni and cheese, mashed potatoes. You get the idea. I certainly didn’t say anything about healthy…just comforting. This particular plate of food is one of my favorites. Fried pork chops are homey and comforting and pair perfectly with a healthy spoonful of mashed potatoes and some sweet applesauce.

During my high school years, I spent many of my weeknight dinners with a family friend. Her mother cooked what I consider comfort food on a regular basis. My recollection is that she would cook fried pork chops at least once a week. I don’t recall what we ever ate with those pork chops because they were just so delicious. When I make these Fried Pork Chops, I remember those fun weeks hanging out with friends and looking forward to home cooked comfort food. Delicious!

Fried Pork Chops Recipe Continue reading

Missing Turkey? Turkey Salad Sandwich with Havarti Cheese and Cranberries

Turkey Salad Sandwich with Havarti Cheese and Cranberries


So, it’s January and I miss the long holiday weekends of November and December. I even miss the leftover turkey sandwiches. It’s time to pick up some turkey breasts and ensure there are plenty of leftovers for my favorite next day sandwich: Turkey Salad with Havarti Cheese and Cranberries.

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Meyer Lemon Bars

Meyer Lemon Bars

There simply is nothing like a lemon bar. You have the tart lemon surrounded by that mildly sweet flavor that is truly addictive. The sprinkling of powdered sugar makes them so attractive too. Do you want to try an even sweeter version of the much craved lemon bar…go with Meyer Lemon Bars.

Now is the time of year when you can find meyer lemons at specialty food stores and farmer’s markets. When you find them, grab them immediately! Grab extra too! They are well worth it just to have the experience of the perfect lemon bar. These Meyer Lemon Bars have an addictive shortbread crust, an almost but not quite cakey texture, and that oh so sweet and slightly tart lemon filling. If you are unable to find meyer lemons (sigh), you can use this recipe for the standard lemon bars. They will just be more tart and will miss that unique orange flavor that is the hallmark of the meyer lemon. Either way, you are going to love it!

Meyer Lemon Bars Recipe Continue reading

2011 Recipe Round Up – The Favorites

While I develop, cook and taste every recipe on my website, I have my favorites. I thought I would end the year by sharing my favorites. I hope you enjoy them as much as I do!

2011 Recipe Round Up – The Favorites:






Hot Roast Beef Sandwiches with Horseradish Mayo and Crispy Shallots

Buttermilk Garlic Ranch Dressing

Tomato and Feta Bruschetta






Pumpkin Orange Cupcakes with Cream Cheese Frosting

Klinker Spaghetti ~ my Grandfather’s family recipe

Sauteed Chicken Breasts with a Cherry Tomato Pan Sauce ~ while not the best picture….still delicious!






Honey Roasted Carrots with Mint

Guava and Cheese Tarts

White Chocolate Raspberry Croissant Bread Pudding

And the three recipes that YOU commented on the most in 2011…





Spaghetti Carbonara

Baked Feta Appetizer

Bacon Cheeseburger with Garlic Mayo