Remove and discard stems from portobellos. Scrape out and discard gills, being careful not to damage mushrooms’ edges. Heat in a large skillet over medium…
Italian Fontina Grilled Cheese Sandwich
Spread fig jam on 2 slices of bread. Top with cheese, arugula and remaining slices of bread. Brush each sandwich lightly with olive oil on…
Spicy Tomato Mocktail
Combine tomato juice, lemon juice, Worcestershire, horseradish, celery salt, sugar, hot pepper sauce and black pepper, stirring well. Refrigerate for 1 hour. Place 2 or…
Easy Tortilla Soup
Puree in a blender 1 (15-ounce) can fire-roasted tomatoes (undrained), 1 chopped onion, 4 cups chicken broth, 1 garlic clove and 2 tablespoons chopped cilantro….
A dessert beverage that packs a punch (along with a load of cherries). Serve over ice cream if you like.
Sweet Cinnamon Chips with Fruit Salsa
Try fruit salsa and cinnamon chips to escape from the hum-drum of regular salsa and tortilla chips
Feta Watermelon Salad with Watercress
Cut watermelon from rind. Cut into wedges about 1/2 inch thick by 2 inches, removing seeds as necessary. Arrange watercress on a platter. Top with…
Potato Cheese Soup
This soup is super versatile—use any kind of cheese, or use dry white wine instead of beer. Any kind of milk will work, too.
Blue Cheese- and Cranberry-Stuffed Endive
Blue cheese, cranberries, and pecans add texture to a cream cheese and apple jelly mixture, all topping fresh endive leaves.
Red Snapper Salpicon
Crispy tostados, avocado and black beans dress up this fresh-tasting red snapper dish.
Devil’s Lake Potatoes
Divide potato quarters, butter, onion and garlic equally and place in the center of four pieces of heavy-duty aluminum foil. Wrap tightly and grill for…