Easy Shrimp Fried Rice

shrimp fried rice

One of the best things about ordering Chinese food is that they always send it with lots of rice.  And one of the best things about having extra rice is that it pretty much requires you to make shrimp fried rice sometime in the next few days.  And one of the best things about making shrimp fried rice is that it is one of the easiest, most flexible suppers you can make.  The rice and the shrimp and the sauce are mandatory, but after that you can toss in pretty much whatever veggies you have lurking in your fridge and they are going to fit right it.  Peas, spinach, asparagus...you name it.  Let's make some! Read More & Get the Recipe

Tortellini with Dill

tortellini with dill

Hey everyone!  Has spring finally sprung by you yet?  We have had a whole string of days where we have gotten to 60 degrees.  Or at least in the 50 degree range.  The heaping piles of snow in my yard have been reduced to one stubborn icy patch by the basketball hoop and snow?  If it means I have to get out there with my blow dryer and an extension cord, your days are NUMBERED. So now that spring is getting spring-like, I'm facing my usual unstoppable need to cook with all kinds of fresh herbs.  I'm a good month away from being in the safe zone of planting my own, so I am throwing all fiscal caution to the wind and paying the price for getting them at the supermarket, so I can make things like tortellini with fresh dill and peas.  Because, SPRING! Read More & Get the Recipe

Pasta with Peas and Prosciutto


The Southern husband and I have a long-standing challenge we have set for ourselves, which we affectionately call No Ingredient Left Behind.  If we buy a chunk or a bag or a box of something for a recipe and it doesn't get used up completely, it needs to be finished up in another recipe.  It's led to some interesting suppers around these parts...some less successful than others, and some just plain scrumptious.  I give you exhibit A from the second category: Pasta with prosciutto and peas! Read More & Get the Recipe

Spring Vegetable Risotto with Poached Egg


I'm finally starting to believe that the Long Winter of 2014 might actually, really, potentially be over.  My mom's daffodils are finally up.  I can see little tiny buds on our cherry tree.  The 12 foot mound of snow that has been in our driveway for months has melted into nothing.  And so visions of spring veggies are dancing in my head...and in this particular vision, they are nestled into a creamy risotto with a poached egg melting into the whole thing.  That's a good vision, right?  Let's make it a reality. Read More & Get the Recipe

Pasta with Salami and Ricotta


Here comes another one of those gazing into the refrigerator wondering what on earth you can make you make for dinner out of the bits and pieces currently residing in there suppers.  And I don't know about you, but sometimes a few minutes or two meditating into the depths of the fridge produces some of our most creative and scrumptious dinners.  For example, pasta with chunks of salty salami, creamy ricotta and sweet little baby peas.  An impromptu match made in heaven! Read More & Get the Recipe

Chicken Cordon Bleu Pasta

chicken cordon bleu pasta

For a while when I had my first very own teeny tiny kitchen, I was obsessed with making chicken cordon bleu.  If you've never made it the traditional way, it involves putting slices of Swiss cheese and ham on top of a chicken cutlet, rolling it up, dunking it in an egg bath and bread crumbs and either baking or frying it, all the while fervently praying that the cheese doesn't totally melt out into the pan.   My prayers tended to be in vain, which is why I finally wised up one day and traded in my traditional chicken cordon bleu recipe for this completely untraditional pasta version.  Because pasta you can trust. Read More & Get the Recipe