Brown Sugar Buttercream Icing

Ok so I am not a baker by any stretch of the imagination, but I have a severe sweet tooth so I am trying to expand my culinary repertoire. I have taken tips from all star bakers like Duff Goldman, Buddy Valastro, and Tina Verrelli, I have come up with a great buttercream for everything…

Toad in the Hole

Yes I know what you’re thinking, “What the hell is Toad in the Hole????” Relax no toads were harmed in the making of this dish. Toad in the Hole is a dish from the British Isles of sausage and Yorkshire pudding. The first time I had Toad in the Hole was in a lovely Bed…

Sheet Pan Lemon Chicken

There has been a huge upswing in the culinary world for the past few years of the one pan meals. These can be one skillet on the stove top, a stock pot, a slow cooker or even a sheet pan in the oven. I have seen hundreds of these on social media and even bought…

Simple Meat Sauce

Growing up in the 1970’s meat sauce on spaghetti was common place. I can remember having it at all of my friends houses when I was invited for dinner. Now I am referring to what I call American meat sauce because it is vastly different from Bolognese. Bolognese is a meat base sauce with little…

Philly Cheesesteak

For much of my life I have been near the Philadelphia area. I was born about 30 minutes west of Philly, when I was very young my family had moved to western Pennsylvania but my grandparents still lived around the Philly area. In high school I lived in Wilmington Delaware (again about 30 minutes from…

David Venable’s Comfort Food Shortcuts Salisbury Steak

A few weeks ago I finally received my copy of the newest cookbook from QVC’s resident foodie David Venable, Comfort Food Shortcuts. I don’t know about you but when I get a new cookbook I first flip through it to see the photos and some of the recipe names, then I actually read it cover…

Pressure Cooker Corn on the Cob

One of the best foods is crisp sweet buttery corn on the cob. I have boiled the corn grilled it in the husks, and steamed the corn. I recently discovered a new way to prepare corn on the cob, in the pressure cooker. To be honest I just started with my pressure cooker. The are…

FRENCH FRIED CHICKEN, CHICKEN PAILLARD

This is a recipe that is my take on one I found from Iron Chef Geoffrey Zakarian, Chicken Paillard or as we call it French Fried Chicken. Paillard is an older french term referring to a quick-cooking, thinly sliced or pounded piece of meat similar to German Schnitzel. I like to use skin on chicken…