Dolmades (Grape Leaves Stuffed with Rice & Herbs)

20180715_170443I was once complimented on my grape leaf rolling skills by an older lady at our church.  This was a woman that prepared pans full of perfectly rolled bundles, and made sure everyone saw how good hers were.  I was flattered!

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Greek Sour Cherry Brandy

20180717_132446There are a few things that can be used to preserve food: salt, sugar, and dehydration.  And booze.  Ohhh yeah.

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Stone Fruit Oven Pancake

20181117_115723With summer officially here, the stone fruit season is now seriously underway.  Apricots, peaches, nectarines, plums, and all the hybrids in between, are dropping off trees and showing up in markets.  Gobble them up now, they don’t last long!

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Burgundy-Garlic Roast Chicken

20180614_230841Somewhere in human culinary history, someone made some “rules”.  Some were good.  Some leave me scratching my head and wondering why.

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Old-Fashioned Seedless Blackberry Jam (No Pectin Added)

20180614_191219dfcgOne of my fondest childhood memories is going into my grandparents’ back yard looking for ripe blackberries on their vine.  In December.  Kind of didn’t understand plants back then. Continue reading Old-Fashioned Seedless Blackberry Jam (No Pectin Added)

Caper & Green Olive Salmon Keftedes

20180604_204316It was on a whim one summer evening a few years ago that I decided to do something with some leftover salmon other than just reheating it.  Lo and behold, a new favorite meal was born.

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Strawberry Lemon-Limeade

20180603_115148I have a love-hate relationship with summer.  I hate the heat (tell me you like 105+ with a straight face).  I love the fringe benefits that come with having heat to deal with.

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Green Olive & Caper Stuffed Salmon

20180602_213318Things I love about salmon: flavor, few bones, cheap-ish in whole body form, cooks quickly, leftovers make great salmon cakes.  I think that’s a pretty good list.

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Cabbage-Beef Soup

20180514_14494erdfI made this soup on a whim to use up scraps from another recipe.  I uttered the words “oh my God!” when I tried it.  I may have thrown in another term, too, but I’m keeping this site “G” rated.

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