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Brisket is marinated in a red wine and vinegar blend then slow roasted in the oven until fork tender. I wanted to find a way to make beef brisket that wasn't a BBQ recipe but wasn't just plain beef either. This is what I came up with and my family LOVED it.
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This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.
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Salmon is delightful with Dijon mustard, garlic, onion, and a bit of tarragon. I created this dish for the low-carb diet I was on. Enjoy!!
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Swiss chard is cooked with caramelized onion and served on a warmed corn tortilla with queso fresco and salsa.
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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
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This sandwich is a tasty way to serve Italian sausages. It is a Friday night regular for my family.
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Broken fettuccine noodles simmer in a creamy, homemade turkey broth. A bit of leftover stuffing adds a thick and rich texture to this comforting soup.
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This has been an alltime family favourite. We use the smaller buns for deck parties and the larger buns for a main meal with a large salad. Recipe can be doubled...
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An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.
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Lemon pepper, lemon juice, and tarragon vinegar add sparkle to tenderized and marinated London broil steak. The recipe can be multiplied to do enough meat for a party.
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Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!