Stir Fried Bok Choy with Crispy Noodles
THIS DISH IS FOR ONE PERSON. Obviously, if you are cooking for more than one person, you can make more noodles and add more bok
MR. POTATO HEAD STUFFED POTATOES
Who remembers Mr. Potato Head? My mom used to hand me a big potato and a few pieces of plastic with sharp points, and
CHRISTMAS CREPES
I am calling these crepes Christmas Crepes because I served them at the First Annual Champagne and Caviar Dinner Party to kick off the holiday
STUFFED LOBSTER TAILS
These lobster tails came from LobsterAnywhere and they were delicious. I ordered the XL size, stuffed them and cooked them at 415 degrees for 18
WALNUT SALAD
The olive oils for this salad came from Monterey’s Tasty Olive Bar in Monterey, California. If you go to the Monterey Jazz Fest, stop in
Cauliflower Casserole
This is a cauliflower au gratin in the strictest sense. But “cauliflower,” reminded me of “flower power.” Wikipedia says: Flower power was a slogan used during the late
Baked Brandied Mushroom Chicken
This is just sooo good. For this dish, I bought chicken breast quarters and removed the wings. The secret is trimming the chicken breasts of excess
Sheila’s Potato au Gratin
Wikipedia says: Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied
MUSSELS PROVENCAL WITH POMMES FRITES
I found this recipe in my recipe-scrap book, and it really took me back. Pre-Katrina, I cooked dinner for SRS (he knows who he is!).