Category: Summer Mains

Phyllis’ Meatloaf

There is just something about a meatloaf!  It’s our kind of “comfort food.”  This goes together easily, so it’s a good thing to make on a work night.  The meatloaf can be served warm, room temperature or even cold.  My

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Fall Mains

Phyllis’ Roast Chicken

The first time I roasted a chicken using this method we were so pleased with the results that it’s still the only way we roll! It’s juicy, crisp-skinned and so easy to make. You’ll also see that the chicken for the most

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Phyllis’ Eggplant Parmigiana

We “discovered” eggplant a few years ago and love the different and delicious ways  countries around the Mediterranean prepare it. There are so many ways to cook eggplant, from this vegetarian parmigiana to baba ganouj to stuffed eggplants. The photo

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Barbequing and Grilling

Marinade For Lamb

My go to marinade for lamb chops, racks & butterflied leg of lamb.  Recipe can be doubled or tripled, depending on the amount of lamb you have. The lamb is delicious cooked on the barbecue or you can use the oven

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Mushrooms On Toast

This dish makes a lovely, light supper dish served with a salad, or even a brunch dish. Although it may not leap off the page, it is very, very good & I cannot remember how many times I have made

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Fall Appetizers

Brazilian Empadas

The famous Brazilian meat pies also known as empanadas!  We really enjoy having empadas in the summer either for lunch or dinner with a salad! They are excellent to take on a picnic or to a party as an appetizer (see below).  Bonus…they can be eaten hot or at room temperature! 

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Pre-Cooking Spareribs

I have seen many recipes that ask for the ribs to be pre-cooked before finishing on the barbecue. The recipe asks that the ribs be separated and then boiled for some time. Oops…I think this method not only toughens the meat but a

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Stuffed Artichokes

For a printer friendly version of this recipe, click here. I made these artichokes the first time we bought local artichokes at the Trout Lake Farmer’s Market.**  They were absolutely delicious.  Makes a fabulous first course followed by a second course of pasta, with fresh fruit for dessert.

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Barbequing and Grilling

“Tandoori” Chicken

I have made this recipe many, may times since I came across it.  It was always a big hit when I made it for events when I was a corporate caterer.  And it’s  so easy too!  We like to cook

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