The growing trend towards smaller portions in our house has lead us to take the top off of our turkey burgers and make them with a skimpier bottom. But we don’t quite leave them naked and exposed, we layer them with carmalized Vidalia onions and melted goat cheese and set them on a toasted slice of whole grain oatmeal bread instead of a bun. This is one of those recipes that tastes like it takes a lot of work to make but actually doesn’t.
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May.14.2007. • 12:13 PM 0
try it topless
May.10.2007. • 2:07 PM 0
grilled portabello quesadillas
One of the most simple, quick and delicious grill recipes I have ever come up with is this Portabello quesadilla served with grilled asparagus. The prep work for this recipe is simple, all of the cooking is done on the grill, the whole thing takes less than 15 minutes to pull together and it is healthy. We end up eating this a lot in the summer as a light lunch or dinner (with grilled corn on the cob) so I thought it was worth sharing. If you try it let me know what you think …
Filed under: art+photography, cooking, eating, food., pics, recipes
April.8.2007. • 10:45 AM 0
fresh Maine crab cakes.
This is my own, original crab cake recipe. It has been receiving rave reviews from all who have had the pleasure of indulging in their lilliputian lusciousness. The secret to this dainty and delectable dish is to use fresh crab meat. I happen to live in Portland (ME) and have access to amazingly fresh local crab. I use Portland Lighthouse crab meat. It is available in local groceries and is fresh (never frozen) and has no chemicals and no preservatives and the taste is sooo buttery and sweet. The other thing that has made my petite, piquant crab cakes so popular is the mango and avocado salsa that I serve on top of them. I think I have sufficiently hyped up this dish so with out further ado here my recipe…
April.3.2007. • 3:11 PM 0
homemade BBQ chicken pizza
I am a huge fan of non-new-york, flat-bread style pizzas and have been dreaming about creating a version of a BBQ chicken pizza for a while now. I kept putting it off because I like to make everything from scratch and that makes this meal a very time consuming endeavor. I regularly make home-made chicken nachos and figured I could borrow the chicken and sauce from that recipe— I just needed to come up with a dough recipe and a way to marry all of the flavors. Last night I finally gave it a try and it came out amazing!
Now that I have figured it out, here is the recipe…
