Spicy Mustard and Lemon Glazed Pork with Roasted Veggies

After all the fattening food from Thanksgiving, I was looking for something that tasted wonderful (in remembrance of all those wonderful Thanksgiving flavors) but without the heaviness and fat.  I also wanted to use a beautiful pork loin roast I had in the freezer from a recent sale. I was lucky enough to find a recipe by…

Elegantly Easy Cornish Hens

 Sometimes I get tired of roasting a turkey for Thanksgiving every year (I know…gasp…sigh…how can I not roast a turkey?!) or I just don’t need the amount of meat a turkey gives.  A nice alternative that usually goes on sale at the same time of year is Cornish hens.  Still the similar flavors and textures but smaller and takes…

Pesto: Four Ways

Pesto, the beautiful green wonderment of summer cooking loaded with green goodness.  I often hear people stating emphatically how they “hate” pesto and will never eat it again.  To those people my answer is: skip the store-bought stuff and make it at home and you will never again say that you “hate” pesto.  Store bought pesto…

Blanching: The Secret Restaurant Tip

Not too long ago I learned a small but very significant grilling or broiling tip that makes a huge quality difference in grilled food is to precook the food by blanching (I had only used blanching for freezing in the past) before finishing on the grill or oven.  Now you might think why bother with this step when…

Marinading for Lots of Flavor and Reduction in Cancer Risk

With the 4th of July almost upon us, I know many of you are planning on firing up the grill for the big day but why not?! Grilled food is awesome! One thing that might have you rethinking the grilling plan is the recent studies popping up suggesting that the smoking and charring of food…