Chicken & Portobello Fricassee served on egg noodles (serves 4) • 4 bone-in, skin-on split chicken breasts (about 1.5 pounds) OR 1.5 pounds of Chicken Thighs (if you prefer dark meat) • Salt and pepper • 2 teaspoons vegetable oil • 2 onions, chopped fine • 5-6 garlic cloves, minced...
Oh yeaaaaaaaaaa! There’s nothing I love more than chicken than BBQ chicken. Mix that in with your favorite Cabernet Sauvignon, and you’ve got yourself one heck of a meal! Although any red wine can be used with this sauce (as long as it’s not a dessert wine), I personally chose...
As if ice cream weren’t sweet enough, I had to sweeten it up even more with a dark chocolate cherry port wine syrup. I got the idea from Mary over at Agua Dulce Winery. When we were tasting and taking photos last weekend, there was a port on the menu. I’ve never been a fan of port...
I was shooting dumplings yesterday during a food photo session, and I needed a colorful dish to add as part of my styling set-up. I grabbed a frozen bag of soybeans I had picked up from Trader Joes and decided to throw a little side dish together. After I let Terri have a taste, her eyes got big...
Like most women, chocolate is my kryptonite that I am completely powerless against. Today’s photo subject was chocolate truffles. Forget the fact that there are four bags of them in the house, and I wanted any excuse to dump out an entire bag onto my plate. Of course I had to...
Or maybe it’s not really “bruschetta” now because it’s not just tomato and basil? Can I even call it that? Well, just for the purposes of this posting we’ll call it “bruschetta” because that’s where the idea originated. 🙂 I needed something good...
