Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard. I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results. The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun.
Original recipes and photos with a hearty measure of facts, family, inspiration and humor. Everything food. Some reviews of area restaurants, some whimsical prose for reading pleasure.
Thursday, July 8, 2021
Backyard Bounty; Black Raspberries
Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard. I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results. The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun.
Wednesday, August 26, 2020
Southern Style Sides: Down Home Green Beans
Monday, August 17, 2020
Creamy Parmesan and Bacon Tortilla Cups
This appetizer happened sooo fast and was received so well, I had to share with my fellow Culinarians. I had to stop in by Kroger, which is usually a once monthly deal, when I pick up my scripts and saw some sweet deals going on, my wallet approved of. There was a gourmet dip in the deli section, reduced and reasonable, so I grabbed it up, taking advantage of something that would normally be out of my budget's comfort zone, saving me several dollars, that I would gladly keep for other essentials.
I was initially envisioning this gourmet dip, smothering a baked potato, turning a side dish into a main course with a few sauteed mushrooms or garlic shrimp and leafy green salad by its side. As I made my way through the store, picking up some healthful steps with my Samsung Health app that's installed on my phone, I saw the tortilla cups. These two items were not meant to converge, until I was back at home and having a few of the cups with a Spinach dip another family member picked up on the same visit. I have a Ninja Foodi and it helps facilitate many of the spur of the moment ideas that may need my immediate attention, before I either forget, or fail to write down. Luckily, this recipe became only a matter of putting 3 things I enjoy together and adding some heat. I filled the cups with the Parmesan forward dip and sprinkled in a few real bacon pieces from the package, usually adorning a salad. I placed my Foodi on the broil setting and in a matter of minutes, there was this piping hot, cheesy, melty, crunchy and smoky 2 -3 bite snack, full of flavor and good enough to share with others. The family loved it and looked forward to the next time they would be making an appearance. That was good enough for me. We don't normally agree on everything, at least not all the time, but this time, everything fell into place, like Plinkos on a game of The Price is Right, gotta love it when that happens!
Recipe:
Tortilla Chip Cups
Parmesan and Peppercorn Gourmet Dip, (Kroger)
Real π₯ Pieces
SPST (Salt and Pepper to Suit Taste)
Instructions:
Fill cups midway with Parmesan Peppercorn dip.
Sprinkle with real bacon pieces.
Place in Ninja Foodi or under a broiler.
Broil until bubbly and melty.
Plate and serve.
Makes as many as you don't feel guilty eating.
P.s. The shadow you see directly behind the plate is actually one of our dogs, Grizzley, he wanted in on the action! I was out by my herb garden, trying to catch some good natural lighting and he was curious about what smelled so darn good and if there was enough for him!
Tuesday, August 4, 2020
Smoked PimeΓ±to Δheese Mac & Cheese: Soulful and Southern Spoonfuls
Mac and Cheese is an integral part of kitchens, families and meals all over the country. In many ways, it's hard to go wrong, especially if you're privy to the box variety, which is still possibly the #1 best seller among convenience foods. Today's recipe is not one in the same. I used two recipes I created and rolled them into one to create this ooey gooey and inviting version of America's Favorite and a Southern American staple, Smoky Baked Pimento Cheese Macaroni and Cheese. I came up with this Sunday, after considering the union many times over. I was actually due to make a batch of my Smoked Pimento Cheese for the family and for my younger brother to try, he is in from New York for a visit. Sunday dinner was upon me, so I also needed to get a menu going to complement some fried chicken and my Southern Style Green Beans, so Mac and Cheese would round out the roster.
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Southern Style Green Beans! |
Thursday, June 25, 2020
Jewels on the Virginia Nile by the Cupful
Sunday, June 7, 2020
Rice Balls w/ Anchovy and Pineapple

Sunday, August 18, 2019
Ninja Foodi Sensei: Prosciutto Wrapped Brie w/ Raspberry Chipotle Fruit Spread
I used items from my herb garden and garden as garnitures for a bright and colorful presentation. This recipe pairs well with warm, crusty breads, crackers, crudites and fruit. Don't forget the wine! Prep is a cinch and the rest is smooth creamy, crispy and delicious history.
Recipe:
1 wheel of Brie
1 pkg. 3 oz. Prosciutto or 6 slices
olive oil for brushing
Instructions:
Arrange slices of prosciutto in an overlapping fashion.
First, imagine the work area is a clock.
Start with a piece at 12 o' clock, then place the second piece at 6, overlapping the bottom half of slice with the other.
Continue by adding a slice facing 3 o clock, the another at 9.
The last two pieces are to be added midway between the 12 and 9, then add the remaining slice between the 3 and 6.
Center wheel of cheese over the portion of the ham 'clock' where they all overlap.
Begin to fold the slices in, starting with the 12 o'clock, this way the flap is secured under the other slices and keeps the wheel from oozing cheese or the slices from peeling away, compromising its presentation.
If there are spots where the cheese is not covered, simply tear off small portions of the flaps to cover it completely.
Brush the wheel with olive oil and place in the Ninja Foodi on the rack.
Press the crisper button and set temperature to 400*F.
Set timer for 5 minute increments.
Check after each 5 minutes to see how the crisping is going.
The exterior should be crisped by the time the 15 minutes is up.
Let stand for several minutes before handling and use caution.
Arrange as desired and cut out a small section ro release the cheese.
Use a small sharp knife to cut portions of the prosciutto and cheese together.
Serve with crackers, warm breads, crudites and freshly cut fruits.
Serves Many.
Tuesday, March 12, 2019
French Onion Bread Bowl w/ Fresh Dill and Cheddar
Instructions:
A loaf of French Bread of choice
A small paring knife
Your favorite dip, store bought or homemade
Fresh Herbs
Cheese, optional
Using the paring knife, cut out center of bread to about 1 inch from the edge, lengthwise, about 1/2 inch the other way.
Hollow out bread roughly 1 inch to 1 1/2 inches into the loaf.
Fill with dip of choice.
Garnish as desired.
Serve with crudites, assorted chips,(bagel, pita) etc.
Saturday, May 19, 2018
Brussels Sprouts Hash with Kielbasa and Balsamic Glaze
Recipe:
1 lb. fresh Brussels Sprouts
1/2 lb. Kielbasa, cut on bias in 1/4 inch slices
1/2 c. thinly sliced yellow or red onion
2 cloves garlic, pressed or finely minced
1 medium carrot, grated
Pinch of Fennel Pollen
Olive oil for drizzling
Balsamic Glaze
SPST
Instructions:
Using a mandolin or food processor, slice the brussels sprouts, onion and carrot.
Heat a large skillet over medium high heat and drizzle in a little olive oil.
Place each piece of kielbasa in the pan carefully, so that a flat side will be directly on pan.
After about 2 minutes and the protein is caramelizing, add the veggies and garlic.
SPST.
Cook undisturbed for about 2 minutes, then toss contents of pan over and over to redistribute the veggies and in turn flipping the kielbasa.
Add pinch of Fennel Pollen.
Shake pan constantly and toss for an additional minute or until veggies are tender crisp.
Garnish with balsamic glaze.
Serves 2-3 main dish, 4 as side dish.
Note:
*For a tasty spin, omit kielbasa and serve as warm slaw on smoked sausage dogs or brats with mustard of your choice.
Tuesday, December 3, 2013
Potatoes and Turnips Lyonnaise
Recipe:
3 turnips, peeled, thinly sliced, about 3 cups
2 potatoes, such as Russet, peeled, thinly sliced, about 2 cups
1 medium onion, thinly sliced
2 tbsp. butter, plus 1 tbsp. olive oil
2 cloves garlic, pressed or finely minced
Toss sliced veggies together as evenly as possible in a large bowl.
Preheat oven to 375 degrees.
In a large oven safe saute pan over medium high heat, melt butter and olive oil together.
Once butter is melted and hot, carefully add veggies and garlic.
Shake pan constantly as veggies cook and SPST.
Cook for several more minutes , shaking pan and tossing careful not to break up veggies too much.
Place tight fitting lid over pan, and cook for about 5 more minutes.
Remove lid and transfer to oven, baking until browning is evident on top, about 15 minutes.
Serves 6 to 8. Let stand for several minutes before cutting or plating.
I served this recipe with simple Salt and Pepper Bone In Chops.