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January 2010
Parmesan Herb Baked Flounder recipe Cooking Light, JANUARY 2004 Yeah, not so much. Either there wasn’t enough mayo or there wasn’t the right kind of parm, but the mayo that you “spread” on the fish wasn’t spreadable. It was a paste. So, I added more mayo. It tasted…
Warm up with Hearty Vegetable Soup & Tuscan Sausage, simmered in a homemade broth that brings out every savory note. We add parmesan rinds for rich, layered flavor in every spoonful.
This Pasta Primavera Bake is brimming with an assortment of colorful vegetables, creamy cheeses, and tender pasta. Whether you’re hosting a dinner party or simply looking to treat yourself to a healthier comfort meal, this recipe is sure to impress.
Spicy Beef and Bell Pepper Stir-Fry COOKING LIGHT, JUNE 2010 Just made this for dinner. I was shopping at WalMart and they had some stir-fry beef on mark down. It was quick. Which is always a plus for a weeknight dinner…especially after the day I had! UGH!I cut the…
Mustard Herb-Crusted Pork Tenderloin recipeCooking Light, January 2007 Can you guess? Yes, in fact I did have a large pork tenderloin to use up these last few weeks. That’s what happens when you can buy a HUGE one for $12 and get 4-5 meals out of it. This…
Tender mussels swim in a white wine tomato broth with garlic, shallots, prosciutto, and herbs. Perfect for date night or a dinner party, Spicy Mussels Provençal are similar to a bouillabaisse style dish with less broth and a little more spice. Oh, and pasta.