Monday, March 28, 2011

Lime Asparagus

This asparagus recipe has just a hint of saltiness, but not too much.  Combined with the lime flavor it really stands out.

Thursday, March 24, 2011

Lemon Scones

This makes for a great breakfast.  It's pretty quick to throw together and the lemon flavor is great.  I'd recommend serving it with a fruit curd.  I used lime curd.

Yield: 8 scones

Thursday, March 17, 2011

Garlic Sauce Chicken

If you're looking for a tasty chicken dish to enjoy on a cold night, look no further.  A hearty serving of this will fill you right up.

The garlic sauce is relatively mild.  If you really like strong garlic flavor then you should add a few extra cloves.

Monday, February 21, 2011

Hello Dolly Bars

These are a slightly modified version of a recipe I found floating around the net.  They combine a lot of great flavors into one bite-sized treat.  Give 'em a try.

Yield: Approximately 50 pieces

Thursday, February 17, 2011


Hummus is a great finger food.  This recipe adds a few additional flavors to really give it a unique taste that will leave you blown away.

Next time I'm going to try adding some celery leaves for additional flavor.

Monday, February 14, 2011

Chocolate Chip Banana Bread

I brought two loaves of this bread into work and they were gone in under 30 minutes.  So someone thinks it tastes good...

Yield: 2 loaves + 12 muffins

Monday, February 7, 2011

Pita Bread

We all love pita bread.  It's great for dipping, and stuffing sandwich fillings into the pocket is always tasty.  Here's a recipe for you to make it yourself at home.

Thursday, January 27, 2011

Cheesecake Lollipops

These are a lot of work, but they taste really good.  I got positive reviews from the people at work, so I think they're pretty good.

Monday, January 24, 2011

Gâteau au Chocolat

The icing on this chocolate cake has surprisingly little sugar.  The natural chocolate taste really shines through -- much different than the typical American chocolate taste.

Monday, January 17, 2011

Bavette Farcie (Stuffed Steak)

This is a great way to class up a steak.  You've got to make sure to buy a thick-cut steak so that you can fit the stuffing.  Typically, this is done with a flank steak.  I cheated and used a sirloin steak, but it still tasted good.

Friday, January 14, 2011

Potato Thyme Bread

Potato bread is always a little heavy.  This recipe brings a unique taste by adding thyme, honey, and whole wheat.  If you like homemade bread then it's definitely worth giving it a try.

Yield: 2 loaves

Monday, January 10, 2011

Cream Puffs & Éclairs

My brother got me a French cookbook for Christmas, and these looked so good that I had to try them.  The only real difference between cream puffs (choux) éclairs is the shape.  Otherwise, they're the same thing.

Friday, December 24, 2010

Wednesday, December 15, 2010


A candy form of the peanut butter & jelly sandwich.  Who woulda known you could take a classic and turn it into candy?