Baked Ziti with Sausage

This recipe is from the February 2014 issue of Southern Living magazine. It is super yummy. I used rigatoni because the grocery store was out of ziti. The recipe makes 8 servings.           Baked Ziti with Sausage 12 ounces uncooked ziti pasta 4 ounces pancetta, diced 1 large onion, chopped 3 … Continue reading

Spanakopita Crescent Rolls

I found this recipe on pinterest. It is fairly easy and kinda messy to put together. It makes 8 appetizer servings.           Spanakopita Crescent Rolls 1 container of Crescent Rolls (8 count) 10 ounces frozen chopped spinach (defrosted and drain all excess liquid from spinach) 4 ounces crumbled feta 3 green … Continue reading

Chipotle Beef and Cheddar Stuffed Shells

This recipe is very tasty. It is slightly altered from the recipe on page 111 of the October 2014 issue of Woman’s Day magazine. It makes 4 servings.         Chipotle Beef and Cheddar Stuffed Shells 16 (from a 12-ounce box) jumbo shells 1 3/4 cup marinara sauce 2 tablespoon chipotle in adobo, finely … Continue reading

Spicy Haitian Pork

This recipe is modified slightly from the July 2010 issue of Food and Wine magazine. It is wonderful. It makes 6 servings.       Spicy Haitian Pork 4 garlic cloves, coarsely chopped 3 scallions, coarsely chopped 2 teaspoons thyme leaves 1 teaspoon freshly ground black pepper 1 or 2 Scotch bonnet chiles, coarsely chopped 1 … Continue reading

Pizza Hummus

This recipe is slightly adapted from page 58 of the October 2011 issue of Food Network magazine. It is a yummy snack. This recipe makes about 4 cups.           Pizza Hummus 1 tablespoon olive oil 1/4 cup tomato paste 2 teaspoons dried oregano 1 teaspoon dried basil 2 to 3 cloves garlic … Continue reading

Roasted Tomato Soup

This soup is a slightly altered version of the recipe on page 84 of the March 2013 issue of Woman’s Day magazine. It is fairly easy to make and goes great with a Southwestern Grilled Cheese. This recipe makes 4 servings.  I garnished the top with a little queso fresco.           Roasted Tomato … Continue reading

Stir-Fried Pork in Black Bean Sauce

This recipe is slightly adapted from page 65 of the Williams-Sonoma Asian cookbook. It is soooo good. I served it over brown rice. The recipe makes 4 servings.               Stir-Fried Pork in Black Bean Sauce 3/4 pound pork tenderloin 1/4 teaspoon salt 1/4 teaspoon evaporated cane juice 1/4 teaspoon ground … Continue reading