Posted by Billie-Jean | Aug 29th, 2010

Memphis Blues Shrimp

I watched a video of a chef from Memphis Blues making this rub.  It is delish!  What is great about this recipe is that you make a big batch of it and then you can use it on other dishes.  It goes well with fish, chicken beef or pork.  I have never put it on veggies but I am sure that could be tasty too.  Store in an airtight container for up to 6 months. Ingredients: (print recipe) 1-cup sugar ¼ cup...

Posted by Billie-Jean | Aug 26th, 2010

Claire and Marley’s Duck Cupcakes

I came home the other day and my entire kitchen was duck mayhem.  There were wings, beaks, eyes, icing, decapitated marshmallow heads everywhere.  It was a complete slaughter, like a fox in a duck pond.  But there, in the middle of the war zone, was my daughter Claire and her friend Marley explaining to me that they were making Duck Cupcakes and they knew exactly what they were doing.  They had donned the...

Posted by Billie-Jean | Aug 23rd, 2010

Vietnamese Style Chicken Salad

What is great about this recipe is that you can use grilled shrimp, rotisserie chicken or any other protein that you like. 3 small shallots, coarsely chopped (1/2 cup) 1 jalapeno, chopped (seed first if you want less heat) 1 Tbs. Granulated sugar Freshly ground black pepper 1/4 cup rice vinegar 3 Tbs. fish sauce 1 lb. boneless, skinless, thin-sliced (1/4 to 1/2 inch thick) chicken breast.  Or purchase a...

Posted by Billie-Jean | Aug 12th, 2010

Bacon-Wrapped Pork Tenderloin

Ingredients: 2 ½ pounds pork tenderloin coarse salt freshly gound black pepper fresh sage garlic powder 7-8 slices of bacon Directions: Remove about ½ inch off the tapered end of each tenderloin to make a perfect cylinder. Season with salt, pepper, and a pinch of garlic powder. Lay the bacon strips in a overlapping line on a sheet of cling wrap.  Place sage leaves all over bacon...

Posted by Billie-Jean | Aug 12th, 2010

Watermelon Feta and Mint Salad

Okay, so a few weeks ago, I had some friends over for dinner.  It was a really hot summers eve and all I felt like making were some nice cold salads.  I did make ribs too but that was the only thing I cooked.  Anyways, I saw a picture in a magazine of a watermelon salad.  I could not get this salad out of my mind so I decided to make it that night.  I am so glad I did.  While the ingredients may seem bizarre...

Posted by Billie-Jean | Aug 11th, 2010

Turkey Legs-try something new for dinner!

This is a great way to enjoy the taste of turkey without cooking the whole bird.  Also, it gives everyone one of the best parts of the turkey-the leg.  Where I shop, they each come in their own package and are very cost effective.  I give everyone one leg and we eat them like cavemen.  My kids LOVE them Baked Turkey Legs Ingredients: Turkey legs, as many as you need.  One per each adult and 2 kids can easily...

Posted by Billie-Jean | Aug 7th, 2010

Potato and Green Bean Salad

This is a dish that my friend Giovanna taught me how to make.  She said this is a classic Italian dish that appears at most of her family meals. Italian Potato and Green Bean Salad Ingredients New potatoes boiled whole and chopped in half later.  Do not over cook them or they will be mushy.  You can even make them  ahead of time and refrigerate them until you are ready to use them. Green Beans blanched; again...

Posted by Billie-Jean | Aug 3rd, 2010

Sicilian Meaty Tomato Sauce

I had the pleasure this weekend of spending time with friends and cooking.  My friend Giovanna grew up in an Italian home.  Her parents were first generation Italians from Sicily.  We are both extreme foodies so the thought of growing up with such rich cultural heritage would be a dream come true for me.  As we talked she reminisced about how her parents prepared food.  She remembers 3 days dedicated just to...

Posted by Billie-Jean | Jul 22nd, 2010

5 iPhone Apps For Foodies

Better Eating Through Technology As the first smart phone of its kind, the iPhone has been a trend setter when it comes to mobile networking, productivity and interaction. It’s a great phone as well as a great web browsing device, but the real action is in the many handy applications and utilities available through the App Store. For all you gourmands and food lovers out there, here are five applications you...

Posted by Billie-Jean | Jul 21st, 2010

Vegetable Jalfrezi-the star, David Labistour.

Once in awhile, as if by chance, you stumble upon a flavor that is completely brand new to you.  Seemingly distant and exotic yet coming from a place as close as your own backyard.  Or, in my case, my cul-de-sac.  As if guided by the divine itself, I was led to the flavors of Vegetable Jalfrezi, it grabbed a hold of me, tossed me around like a used napkin and rendered me an eternal victim of its unique, sensuous...