Shrimp Feta à la Neil

This is a recipe I’ve had for years, and know I made it at least twice. Making a recipe more than once for me is a rarity, even more so in the early cooking years because there was always another recipe to make, another technique to learn. And more to taste. We loved this dish,

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Smoked Salmon Quesadillas

Back when I catered, I once created a quesadilla bar for a smallish party. It was a lot of work, with two skillets going, but the guests enjoyed choosing their custom ingredients and their ooey gooey appetizers. If my memory serves, I had chicken, beef, and shrimp, peppers and onions, tomatoes and mangos, good cheeses,

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Ham and Asparagus Lasagna

There an adorable young Italian woman whose blog I follow. Her name is Alida, she was born in Friuli in North Eastern Italy, and her blog is My Little Italian Kitchen. I follow her on Facebook as well, because her daily food photos make me happy. Like these. So colorful and enticing! Although now living

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Lasagna Soup

I can’t think of a single person who doesn’t love lasagna. It’s hard not to love, with the luscious layers of red sauce, pasta, and multiple cheesiness. But what’s odd for me, is that I rarely make it. In fact, if I do make it, it’s for a post-funeral family get-together or such. I make

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Baked Mozzarella

If you have been reading my blog, you know that I love baked brie – of any kind. I’ve posted on two savority varieties, my tomatillo-sauce topped baked brie and a baked brie with sautéed mushrooms. So this recipe, although not about brie, really caught my attention. First, it is all about hot cheese. Secondly,

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Panzanella

Got stale bread? Make panzanella! Panzanella is an Italian salad made with stale, or at the very least, leftover bread, and you wouldn’t believe how wonderful it is. I’m sure its origins are peasant-based, because the peasant approach to making meals is all about using everything available to you, without any waste. And that means

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Gratin Fun

Can you have fun creating a gratin? Absolutely yes! Because there are no rules. It’s just a matter of using what you have on hand. We all know and love rich, creamy potato gratins, but during the summer months, it’s fun and easy to create your own customized gratin using your garden vegetables or those

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