Crispy Cheddar baked Chicken!

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Put a little Spring in your step and on your plate!

Remember those envelopes for oven baked chicken and pork called Shake & Bake?  I remember in the 70's they were all the rage. Well, now you don't need them! And this is just as quick!!

Zucchini Tomato Strata

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This amazing  dish is perfect for Easter Brunch or Easter supper, my Zucchini Tomato strata can be made ahead! This strata.....really a savory bread pudding is amazingly easy and can be made the night before and baked in the morning!!

Chicken Breast with Honey mustard sauce

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Today, I’ve got two words for you: Honey and Mustard.

But not just any mustard. Don’t be confused… not all mustard's should be considered equal. You want to use good quality mustard, and definitely not the yellow kind you schmear on a burger bun or zig-zag over a hot dog. I mean whole grain, stone ground, natural mustard or good quality Dijon mustard. Mmmmmmm I love this stuff! Whoever decided to pair it with honey is just plain genius! 

St. Patrick's Day!

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SEVEN St Patrick's Day recipes for you to ponder! Enjoy!

 


The queen of Corned beef and cabbage Jane, makes this delicious dish every year for her family. We have enjoyed this yummy recipe every year!

Hungarian Goulash with spaetzles and German Red cabbage!

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Hungarian Goulash (Gulyás)

Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an amazing flavor.  Though many variations of Hungarian goulash exist, I am hoping this one passes the test with my daughter-in-law and her Hungarian parents!

Making a blanket for a cancer patient

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There are many more squares on the back, I didn't take a picture.

If you have been wondering where I've been, I'll tell you. The day after arriving home from our island paradise, I went to work on a new project that I have been spearheading for our Desert Mountain community. The project came to me just before leaving and I embraced it as a community service project.

Jamaica Inn's Chef Maurice- a trip to the local market

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 When I think of Jamaica, white-sand beaches, lots of sunshine and thumping reggae first come to mind. But I also think of the delicious cuisine, the fertile soil and deep-blue Caribbean waters which provide a rich array of fresh fruits, vegetables and fish that star in dishes served here at Jamaica Inn. We stay here three weeks every February in a cottage on the sea, and today, this is where I am writing this week's blog from.

Photo credit- Jamaica Inn

 A few days ago Wee Bear and I took a trip to the Ocho Rios local Farmer's Market. It’s full of color, fresh vegetables and fruits and lot's of community spirit! Jamaica Inn set up a field trip with the Inn's Chef Maurice leading us through this interesting and beautiful market.

 Nelson our pilot drove a group of fourteen, 2 minutes away from Jamaica Inn  to the local farmers market.