RSS Feed

Tongue Trip to Italy

image

The Domestic Diva is about to embark on a new journey….hand made pastas! I want to crack eggs into a valley of flour on my counter and form pastas of all shapes and variety. I dream of creating pillowy clouds of ravioli filled with luscious combinations like braised short rib and truffle cream sauce, or a paparadelle with a browned sage butter sauce. Yes, I have a dream of a taste tour of Italy via the tongue until my teacher salary gets me to Venice or Rome! While I’m waiting to start this pasta making pilgramage, I turned to fresh ravioli that you can get from your fresh pasta section or at organic markets like Earthfare or Whole Foods! I chose an Italian Sausage and Four Cheese stuffed ravioli and topped with my simple marinara sauce and fresh parm! Do you have any fresh pasta tips or wishes?

Simply Savory Seasoning

My personal house seasoning is ready for Domestic Divas just like YOU!

This seasoning is ready just for you! Order today!

This seasoning is ready just for you! Order today!

 

The blend is perfect for poultry, soups, salads, and much more! It’s a complete blend, meaning it’s all you’ll need to prepare your foods for cooking! We can ensure that once you try this blend, you’ll never want a store-bought or commercially prepared seasoning again!

Grilled Iceberg Wedge?

Charring the iceberg lends a new dimension to an old favorite!

Charring the iceberg lends a new dimension to an old favorite!

Yep, summer is coming to a close and that  means it’s time to get a last hurrah of sorts on the grill. I mean, grilling everything from salad to dessert! Yes, I said salad! Want to know how I did it? Here it goes:

  • 8 oz. thick cut bacon, cut into lardons
  • 3 oz.  blue cheese, may I suggest Roquefort
  • 1/2 cup buttermilk
  • 1 teaspoon Worcestershire sauce
  • 3 Tbs. sour cream
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely chopped green onion or thinly sliced chives
  • 1 head iceberg lettuce, toss the outer leaves, and cut into quarters with the core intact
  • 2 Tbs. extra-virgin olive oil
  • 2 vine ripened or heirloom tomatoes, chopped
  • 1/2 cup finely shredded sharp cheddar cheese
 Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

Fully cook bacon, but do not make it too crisp! Set aside on paper towels to drain.

In a small bowl, mash the blue cheese with a fork. Add the buttermilk, sour cream, Worcestershire sauce,  and lemon juice and whisk to combine. Season with 1 tsp. salt and several grinds of pepper. Stir in the chives or green onion.

Put the iceberg on a baking sheet, drizzle with the olive oil, toss gently to coat evenly, and season with salt. Place the iceberg on the grill cut side down and grill until nicely marked, 1-1/2 to 2 minutes. Turn and mark on the other cut sides, about 2 minutes more.

Transfer the grilled iceberg to a platter or individual plates. Spoon a generous amount of the dressing on top, then scatter with the bacon, cheese, and tomato. Serve immediately, passing any remaining dressing at the table.

Cookie Baskets!

We have been so busy with our cookie baskets that we haven’t posted the pictures! Here are some recent baskets! We ship individually wrapped cookies, just ask!

image

Read the rest of this entry

GoDaddy Online Bookkeeping is a MUST!

The Perfect Baked Potato

cupcakesandbakes:

The Diva LOVES a great baked potato! It truly is an art and a science! Try these recipes out for size!

Originally posted on Becoming Bradshaw:

The Perfect Baked Potato

I love a good baked potato—especially if it’s got crispy skin and a fluffy interior.  And when it comes to baking a potato, nothing beats the traditional method of baking it in the oven.  While they’re easy, microwaved potatoes just don’t cut it.  A good potato requires a bit of time, but it’s totally worth the effort.

1. First things first, pre-heat the oven to 400 degrees.  Make sure to rinse and scrub the potato thoroughly.  There’s nothing worse than finding a pocket of dirt in the skin.

2. Rub the potato in olive oil and then sprinkle in salt—I use either sea salt or coarse kosher salt.  Poke the outside a few times with a fork.

3. Place directly on the oven rack and bake for an hour or so—until the inside is nice and soft.

4. Now I’ve got a few options for enjoying your potato:

– For a Spanish-style…

View original 107 more words

Oats for Breakfast- Two Quick And Easy Recipes That I love!!

cupcakesandbakes:

Awesome idea! I want to introduce YOU to my bloggers! I love your work~

Originally posted on apuginthekitchen:

When I first started my blog I tried every month or so to feature another blogger and one of their recipes, I really enjoyed doing that and it was a great way to introduce those who read my blog to someone they may not know. I don’t really know why I stopped doing that and I am going to start again. So to start out 2014 here is my first entry, I’m sure many of you know both and if you don’t you really should visit their blogs.

One of the blogs I love and follow is  Shashi the “Runninsrilankan“, she is a super fit Mom writing about fitness and food,   her recipes are delicious, healthful and easy to prepare from ingredients most of us have in our pantries. I saw her most recent post, Oatmeal Pancakes, read the ingredients and directions and thought WOW, these are…

View original 356 more words

apuginthekitchen

good food with simple ingredients

Penny Pinching Peach

A place for those of us without the time or inclination to be "extreme" to indulge in a love of couponing & cooking, family & frugality, creativity & craftiness.

foodloveratoz

This WordPress.com site is the cat’s pajamas

Baker Bettie

Baking Science Made Easy

The Gourmand Mom

Good food, seasoned with a dash of life

Pease Pudding

Just another WordPress.com weblog

heedthefeed

Pure food rules. Artificiality drools.

Follow

Get every new post delivered to your Inbox.

Join 311 other followers

%d bloggers like this: