Makes 16 Large or 32 Small Potato Skins Get ready for Kickoff with two varieties of my delicious potato skins, Chilli and Cheese and Bacon and Blue Cheese, two fun twists on the classic [...]
In this healthy version of the classic appetizer, we are using frozen spinach and frozen artichokes. Unless you harvest the spinach right out of your garden, frozen is a good way to go because [...]
This appetizer is perfect to make ahead. The sauce can be made and stored in the fridge up 2 days in advance. Saute the shrimp and keep in the fridge for up to1 day. Make sure to keep the sauce [...]
Make Ahead Tip: You can assemble the meatballs and place on a parchment lined cookie sheet. Wrap tightly with plastic wrap. Place in the freezer. Once frozen place in a freezer ziplock and store [...]
Serves 10-15 Quick Tip: Assemble the veggies up to 1 day ahead and the dressing up to 2 days ahead. Ingredients 8 cups broccoli, cut into small florettes 3 red pepper, sliced into strips 4 [...]
Makes 12 This appetizer is a perfect start to a Halloween dinner or substitute the olive for diced tomato or leaf of cilantro and you have a delicious appetizer for anytime of the year. Quick tip: [...]
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Want to know if your sauté pan is hot enough? Add a small drizzle of oil and place the bottom of a wooden spoon in the oil, when small bubbles form around the spoon you know your pan is ready to sauté.
I spent my childhood on the waters of the Puget Sound, boating throughout Washington's San Juan Islands and Canada's Gulf Islands. Over the weekend we were at Roche Harbor and I stopped in for
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I visited Maui in May and have put together a quick list highlighting my favorite restaurants from the trip. Some of these are well known in Maui, others are off the beaten path, but either way
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