Following me around at a local Farmer's Market is like trailing behind a 2 year old in Toys 'R Us. I wind back and forth, to and fro, stopping and starting again as I take in all the colors, sounds and smells. My strategy is to check out everything first, especially what's almost gone, and then I come back and begin to fill my bags with bounty. I find it hard to contain my excitement and I'm pretty sure I squealed with delight at least twice.
What I don't have following me when I shop is a friend with a camera. Or a friend with a camera and an amazing eye. Or a friend with a camera and an amazing eye who actually likes following me around. As luck would have it, I had it ALL of things this day.
Above Photos by Victoria Neer
Vicky, my shutterbug friend and unwitting shadow made me feel like a rock star as I posed with every dirt covered orb, while she bent down to snap an interesting angle. I half expected her to say, "work it, work it!" Especially when she captured me sniffing the sweet aroma of fresh peppers with my eyes nearly rolling back into my head.
After I chose just the right Aji Dulce Peppers, the best Lemon and Basil goat cheese, and the most beautiful white sweet onions ever, we sat down to watch a cooking demonstrations, rubbed our fingers across the smooth texture of fresh eggs, and sampled some of the best vodka sauce I've ever tried and ended up using to cook with that night. (You have to check out Cannizzaro Famiglia!)
I love a late summer farmer's market. Every aisle begs you to go to the beach and make soup all at the same time. It seems everyone is in the perfect groove between vacation and fall bounty. The taste of the vegetables and fruit is intense as a result of being harvested this time of year; a mixture of warm sunshine and cool evenings just brings out the best in everything. So, after lingering at one last booth to purchase beautiful pink and white variegated chioggia beets, I took my bounty and headed to the kitchen.
So enough about me striking a pose. Let's get to the recipes. Here's what I did:
The medley of peppers were roasted and mixed into a vodka sauce which was then folded into beautiful, thin tagliarelle pasta. I love the thin, elegant but perfectly textured feel of these noodles.
The goat cheese ended up being folded into puff pastry with kalamata olives, sundried tomatoes, and some good olive oil for an incredible appetizer.
As all of you know, I treat food like jewelery. I adorn it, and let it adorn the evening. And just as Vicky followed me around the Farmer's Market that day, I will always follow food that makes the people around me squeal with delight at what I've put on their plate.
RECIPE: Roasted Pepper, Pancetta and Vodka Sauce with Tagliarelle
Serves 4 / Click here for printable version
4 C of rough chopped peppers from farmers market of all kinds
2 Chioggia beets, cut into chunks
¼ C pancetta
1 bottle of your favorite vodka sauce
1 box tagliarelle pasta
3 T light oil
1 large clove of garlic
1/3 small onion rough chopped
Salt and pepper
Preheat oven to 400 degrees F. Place cut peppers, onions and beets on a baking sheet, toss with 2T oil and salt and pepper, generously sprinkled. Roast in oven for about 25 minutes until soft and cooked.
In a large saucepan, add 1 T oil and the pancetta. Cook until lightly browned but not hardened. Only takes a couple of minutes. Add the vodka sauce and all the peppers, onions and beets into the pan. Let simmer on low for about 15 minutes. While simmering cook the pasta according to directions, about 6 minutes. Ladle the pasta into the sauce mixture. Stir. Serve with torn basil.
RECIPE: Kalamata Olive, Sundried Tomato,
Carolina summers are wrapped in moist and sticky mornings, and decorated by the explosion of blossoms on Crepe Myrtle trees. There are lizards jumping along sagging Kudzu vines, marsh birds stepping through the shallow waters of high tide, and butterflies are everywhere.
I don't ride in the back of a station wagon any more. And I miss giggling with my sisters. And while I'm not fond of sand in my git-a-long, I will still gather some of the white stuff and sift it through my fingers, always saving some for another day.
RECIPE: Baked Halibut with Bing Cherry Shallot Sauce,
and Sea Salt Roasted Zucchini
3 T light olive oil
3-4 t sea salt
1 t cracked black pepper
Sprigs of fresh thyme
1 T honey
Zest of 1 lemon
2 t fresh lemon juice
½ small shallot, sliced thinly
1 ½ C Bing cherries, pitted and sliced into chunks
¼ C honey balsamic (recommend Olive Crate’s brand)
2 large zucchini sliced into ¾ inch slices
Arrange fish in roasting dish, rub with about 2 t olive oil, and sprinkle with remaining sea salt and pepper. Lay a small slice of lemon on each filet, and the sprigs of thyme. Roast in a 450 degree oven for about8-10 minutes.
Place zucchini on a large baking sheet. Toss with a bit of the oil and sea salt, being generous with salt. Roast in a 400 degree oven for about 10-15 minutes.
Serve sauce over fish, and with roasted zucchini.
RECIPE: Oregano Crusted Baked Chicken over Pasta
with Roasted Peppers and Artichoke Hearts
with a Champagne Vinaigrette
3-4 C cooked pasta (or more if you desire)
1 C bottled marinated artichoke hearts
1 large yellow pepper
10 San Marzano tomatoes halves
¼ white sweet onion sliced
½ C plain breadcrumbs
1 t dried oregano
¼ C champagne vinegar
Squirt of yellow mustard
3 T light oil
¼ C fresh grated parmesan cheese
4 sprigs of fresh thyme
Salt and pepper to taste
1 T unsalted butter
On a large baking sheet toss the cut tomatoes, onion and pepper with a little oil and some salt. Spread out on pan and nestle thyme leaves around and on the vegetables. Roast on 425 for about 15 minutes. Remove and set aside.
In a small bowl combine the champagne vinegar, 2 T of the oil, a bit of salt and pepper and a squirt of yellow mustard. Whisk to incorporate and set aside.
In a small square glass baking dish, coat the bottom with about 1 T of light oil and spread around. Arrange chicken in dish and sprinkle evenly with the bread crumbs, the dried oregano and then generously salt and pepper the breasts. Roast at 375 for about 35 minutes or until internal temperature is 170 degrees F.
To plate, toss the al dente pasta with the vegetables, discarding the thyme. Then add the bottle of artichoke hearts with liquid, and the parmesan cheese. Toss well. Place a helping in a pasta bowl, nest a cooked portion of chicken on top, drizzle with the vinaigrette. Serve.
"They're going to publish MY RECIPE!" I nervously whispered to myself, setting out the maraschino cherry scones I had baked the night before as a treat for my collaborators. This was a milestone that I wanted to remember. This is why food is the ultimate connector. This is what the power to nourish is all about.
Soon Melissa Latin, the Food Editor and Katera Siegel, Photographer, would arrive and we would begin to cook and assemble April's "Culinary Creations" feature for the Lake Norman Lifestyle Magazine. Moments after Melissa, Katera and I said hello, our other collaborators arrived: Jim Seidel, owner of The Carolina Fish and Food Market in Ballantyne and Ellen Stevens, owner of She’s Pesto.
I can't tell you how glad I am it is springtime. I am one of those people who complain all winter, longing with absolute lucidity for the hot, steamy, long days of summer. This season of reawakening, of gardening bounty, and of colorful landscapes was surely my inspiration for this dish. When Melissa and I met to brainstorm, it didn't take us more than 3 minutes to know that the recipe would have bright flavors, and be punctuated with fresh local pesto and the most gorgeous scottish salmon I have ever seen.
"Let's include fresh herbs, lemon, and delicate pasta!" I urged, knowing that I was preaching to the choir. In my mind I was already assembling the ingredients; she writing the article in her head. It would be a cooperative effort at greatness on a plate.
ROASTED HEIRLOOM CARROTS, ASPARAGUS, ONION AND FENNEL OVER TAGLIARELLE PASTA WITH A LEMON, MINT AND PARSLEY VINAIGRETTE
Salmon with Pesto
Notes and Tips
Place 2 ½ C red and purpose carrots, and 2 C yellow carrots washed and cut into 1” cubes in a large bowl.
1 C cubed fennel bulb (about 1 bulb)
4 large garlic cloves cut into thirds
In another bowl add ¾ C large knob onions cut into large chunks and 2 C angled and thick cut asparagus spears. (You will add these to the roasting pan later in the cooking process.)
Toss each bowl of ingredients with 1 -2 T of extra virgin light olive oil and about 1 t kosher salt.
1, 8.82 ounce box of Cipriani Brand Tagliarelle pasta
Extra curls of lemon zest and chopped parsley to garnish. For plating, you can also garnish with any herb such as lavender or fennel fronds and a lovely slice of lemon.
Chop finely 1/3 C Italian parsley and ¼ C fresh mint leaves and 1 t fresh thyme leaves and set aside.
In an another small bowl combine ¼ C light olive oil, ½ C white wine vinegar and 1/8 C fresh squeezed lemon juice along with the zest of one large lemon, 1 ½ t yellow mustard, 1 teaspoon kosher salt and ½ t cracked black pepper. Blend with whisk and then add the herbs in. Whisk well to incorporate fully. Add a pinch of sugar if too acidic. Inversely, add a bit more lemon juice if brightness is needed (Do this less than 30 minutes before serving so the vinegar doesn’t discolor the herbs.)
Preheat oven to 400 degrees F. Empty the bowl with the carrots, fennel bulb, and garlic on a large sheet pan, spread out evenly on pan. Place in hot oven and roast for about 15 minutes. After 15 minutes take out and add the bowl with the onions and asparagus, and toss to spread evenly on sheet pan. Put back in the oven and cook for only 10 minutes. At the end of the cooking time, remove and place sheet pan on top of stove to let sit for 10 minutes. Then using a spatula, remove from sheet and pan and place all the cooked veggies in a large bowl and set aside.
Bring a large pot of water, nearly a gallon, to boil. Add the Tagliarelle and stir to loosen. Cook for NO MORE than 3 ½ minutes. Drain and place in a large bowl. DO NOT RINSE. Immediately add about 1/3 of the vinaigrette to the pasta and toss. Now add all but about 1/3 C of the vinaigrette to the bowl with the vegetables and toss them, reserving some for garnish.
On a plate or wide pasta bowl add the pasta and arrange in a beautiful twisted stack. Now ladle some of the roasted vegetables along the edges creating a beautiful trail of color. Add additional spoonfuls of the vinaigrette that’s settled to the bottom of the bowl, gently on the top. Garnish with lemon zest and a little chopped parsley.
Serve warm or cold! Can top with a protein. I recommend a seared piece of salmon.
3-4 cubes of She’s Pesto cubes (Set out in bowl to thaw)
Heat an olive oil rubbed cast-iron skillet over medium-high heat. Prepare the salmon by rubbing each side with a touch of olive oil and salt/pepper. When pan is to temperature, place salmon skin-side down and allow to sear. Once skin has browned and becomes crispy, about 4 to 5 minutes, flip and brown the other side another 4 to 5 minutes. Depending on the thickness of the fish, you may want to place a lid on the pan for a few minutes to finish. Cook to medium, being sure not to overcook. Stir the pesto and place on top of finished salmon.
My favorite rebellious act is to leave meat out of your dinner entree completely. Even if you're having a party!! As Westerners, we eat so much meat. It's not that good for us and protein in available in so many other foods, so just for today, why not accept this notion, and try my delicious pasta dish shown above?
To add a luxurious note of extra flavor I added some truffle salt and browned the butter while making the sauce. Then it is finished with a roasted red pepper tzatziki sauce. In fact, there is so much velvety umami goodness in here, you'll plan a meatless night every week!!
Get the recipe below and start to defy the rules, now!
RECIPE: Sauteed Mushrooms in a Browned Butter Truffle Sauce over Pappardelle with Red Pepper Tzatziki
10 oz pappardelle pasta noodles
6 T of unsalted butter
1 C of chicken stock
1 t truffle salt (or 1 t truffle oil + ½ t salt)
Handful of fresh thyme leaves
3 T olive oil
6 oz plain yogurt
2 garlic cloves grated
2 t lemon juice
3 T roasted red peppers chopped finely (I buy the bottled when needed)
Salt and pepper to taste
Bring 10 C water to boil in a large saucepan. Cook the pasta until al dente.
Rinse, pat dry and thinly slice the mushrooms. While the pasta cooks.Heat a large saute pan to high heat and add 3 T olive oil and 3 T butter. Add the mushrooms and saute on medium high until browed and caramelized. About 5 minutes. Use a large pan so you don’t crowd the mushrooms. Add the other 3 T butter to the mushroom mixture and cook just until the butter begins to barely brown. Immediately deglaze with the stock, stirring to incorporate all ingredients. Then, add the truffle salt or truffle oil. (Taste your sauce during the process so you know if it is salty enough. If using the oil you may need a bit more regular salt.) Add the thyme, reserving a bit for garnish and stir. Now ladle the pasta into the sauce, right from the boiling pot. No need to drain. Stir well to cover. Serve with a bit of the tzatziki sauce and a dusting of the fresh thyme.
That is, until the buzzer goes off and the breakfast casserole emerges. Isn't this gorgeous? And SO, SO, SO easy! If you have a loaf of cinnamon raisin bread you're on your way to creating brunch Nirvana. A dab of Greek yogurt with the eggs helps create low calorie richness. And be sure and heat up your maple syrup so you don't spoil the warmth of this toasty treat.
Cheese. Pasta. Bacon. I could end here and you'd be happy. But let's just add some photos and let the drooling begin. Especially when you know that nested at the bottom of this veggie, bacon cheese sauce are beautiful and rustic mushroom raviolis. Yeah, I know. Makes you swoon, eh?
Isn't this a great way to start and finish a Sunday? For that matter, wouldn't this be a great way to start and end every day? I think so. And I can't wait for a new day, more sun, and more inspiration.
RECIPE: Cinnamon Raisin Bread Breakfast Casserole
1 T butter
1/3 C heavy cream
½ t nutmeg
Dash of kosher salt
1 t vanilla extract
Syrup and/or powdered sugar for serving
Place the dish in the center of a preheated 375 degree F oven and cook for 35 minutes. Remove, let cool for just a few minutes. Cut, cover with your favorite syrup or just powdered sugar.
RECIPE: Mushroom Ravioli and Vegetables
with a Bacon Cheese Sauce.
Click here for a printable version.
3 mini orange peppers, julienned
½ pint cherry tomatoes, halved
½ C thawed frozen corn (do not cook)
1 t fresh rosemary chopped finely
¾ C grated Mozzarella cheese
6 slices of bacon, cooked
1 T sunflower oil
Dash of liquid smoke
1/3 C heavy cream
¼ C chicken stock
Salt and pepper
Handful of fresh, flat leaf parsley to garnish
Wipe out the saucepan that you cooked the bacon in, but don’t get rid of the little pieces of flavor at the bottom. Heat it again, add oil, then add the tomatoes, peppers, and corn, with a little of the salt. Sauté for about 4 minutes until the peppers are soft. Add the stock and the liquid smoke, and lower heat. Cook for about 2 minutes. Now add the heavy cream, and the cheese (you can do more cheese if you like!), stir, add the bacon and combine.
Cover the ravioli with the cheese sauce, garnish with parsley, and serve.
Now, if your family is like mine, you have about 20 minutes advance notice as to their arrival time. Personally I know this causes immediate panic for a lot of my friends. Buy my answer to what to make when you have no time to plan is easily something with CHEESE.
Cheating? No, brilliance. It cannot be refuted, and its practically a no-brainer that you will please everyone with this philosophy. And for me, I find every face smiles when I say I'm making Mac-n-Cheese. For color and flavor, I also served it with a delicious side of ROASTED APPLES AND BRUSSELS SPROUTS WITH ONIONS AND OREGANO AND HONEY.
Follow the easy recipe for my ASIAGO AND PECORINO ROMANO CHEESE WITH RIGATONI, BACON AND BASIL is the perfect way to add gooey into the food your family loves.
Check out the slide show at bottom for how-to photos!
Want the recipes? Click on the name of the MENU item in the story, or these photos, to download a pdf.
I feel the hint of cool weather approaching. Green leaves, once firmly affixed to branches heavy with the canopy of summer, have begun to gather in small but growing, amber piles. I don’t mind it, really. I love being outside in late August, and it makes me appreciate the beauty of the Carolinas and the promise of autumn. Gone is the heavy mugginess so evident just this last week, making cooking in my kitchen that much more pleasant.
After arriving and saying hello to my friends at Evans Coghill Homes and touring their amazing homes (I want one of the Villas!), I unhinge my bike, throw my lunch across my shoulders and ride slowly towards the river. Passing tree lined streets dotted with colorful cottages, and charming front porches, I then wave at my fellow pedalers -- those more ardent in their cycling passion than myself who are racing away at the adjacent and world-class Giordana Velodrome -- and settle in for lunch beside the river. The spot I choose is in the middle of the budding Town Center parcel. Among other exciting additions it will feature its own micro-brewery, a YMCA, shopping, dining and enhanced open spaces.
Spreading out a blanket and noshing on some carrot sticks and asparagus, my first course is a nod to cyclers everywhere. Check out my BMX-CELLENT SPIRAL PASTA SALAD WITH CHICKEN AND ORANGE GINGER DRESSING which pays homage to the Novant BMX Supercross Track soon to open here in Riverwalk. Using ready-made and fresh ingredients, this colorful salad is packed with protein and vegetables, and surprises with a kick of chili flakes and the heady satisfaction of ginger and orange. Replacing the usual sandwich fare as the centerpiece, this salad comes together in a flash, and qualifies easily for one of my #fabin40 recipes. It goes great with chips, apples, even holding its own next to your favorite baked beans, or a generous slice of watermelon. “This salad will taste even better tomorrow!” I think, as I wipe the last vestiges off my chin, and place the leftovers in my back pack.
I’m now ready for something sweet, and inspiration is only a few yards away. Watching the currents in the bend in the river swirl around the base of aging trees, I see the brightly colored kayaks come into view, paddling peacefully along the banks of the Catawba just inches from my traveling lunch. Warm and soothing, the muddy waters urge me on to dessert. My first bite of my CATAWBA INSPIRED DARK CHOCOLATE, CREAM CHEESE AND CARAMEL SWIRL PARFAIT wows with the dizzying satisfaction that only chocolate provides. Crowned with a caramel filled Ghirardelli wafer planted in the middle of swirling dark chocolate ganache, I dig deep to get a spoonful of caramel, and sweetened cream cheese in one, decadent bite. These are easy to make in advance and keep in the fridge, covered until you put them into your cooler. Yeah, I know. I’ll have to paddle a few hundred miles to mitigate the calories, but it’s chocolate, caramel, and cream cheese for heaven’s sake! Plus, I need energy for the hike I have planned later, right?
Speaking of hiking, the Carolina Thread Trail is another huge amenity here in Rock Hill. Eventually it will connect 15 communities and over 2.3 million citizens, and features miles of meandering pathways. Not to mention a way to get your pulse respectably up to speed. I even created a beautiful, take-along snack for the trek. My CAROLINA THREAD CASHEW CURRANT TRAIL MIX is pumped up in flavor with the addition of crunchy organic raw sugar, and earthy cinnamon. White chocolate makes it rich, golden raisins make it pretty, and peanuts make it familiar. I declare! Pack some in your pocket next time you sport those hiking shoes and you won’t regret it.
“Hey! You want someone company?” A low voice chants from behind, interrupting my slow attempt to gather my belongings and head for home. As I turn to identify the callers, I see four bikers, 10-speeds in tow, headed my way for a rest after 30 miles or so at the track.
“Sure! Come on down!” I shout. And turning to my leftovers, I know just what to offer them on this lazy, comforting, delicious, No-Labor Day.
#caminecooks #riverwalkpicnic #catawbainspired #fabin40 #caminewrites #c-and-company #evanscoghillhomes
For one thing, whatever flavor you're in the mood for, a good pork loin chop will stand up to it and even enhance it. Tonight I was in the mood for Asian and Ron was happy to grill. Sesame oil was the star, ginger was the show-off, habanero was the kick and herbs made it pretty. Oh, and chop sticks made it fun!! Voila'...dinner.
We fit a lot into our visit, including this yummy stuffed shells meal! Make sure you try this at home, in the mountains, on a boat, in a moat, even with a goat....uh oh. Channeling Suess now. It's just too fun to be silly.
Let's just be real for a minute. 2013 was bumpy, craggy, and downright unlucky. I was slightly, if not overly giddy to see it go. (Insert booting it in the backside in no uncertain terms, here.) It brought a lot of opportunities to be refined and enlightened, sure. But sometimes I would just rather have a neck rub, and say 'go away!' to the getting smarter part. Actually either a neck rub or give me something comforting like pasta to offset the whole rocky journey.
With that idea in mind, I decided that pasta would indeed be the PERFECT meal for New Year's Eve, and I gotta tell ya, what I created was a winner: Lobster Ravioli with Roasted Tomato Cream Sauce. Tart, warm, flavorful, spiked with enough garlic and thickened with real cream to cover any hint of temperance, it was served with a spring salad gently tossed with a blackberry vinaigrette, roasted pecans, and sweet onion. We finished the evening with a slab of my rum bread pudding and toasted the countdown with a cold glass of Prosecco that flaunted a delicate, single berry among the bubbles.
Aaaahhhh! The entire evening was awesome. Surrounded by old and new friends, and a bejeweled table of crystal, and multi-colored bling, we laughed and reflected and hugged each other tightly as the clock struck midnight; happy to be together, healthy, and in a land where we have peace, opportunity, and so much to be thankful for....Like pasta.
Anyway, enjoy the photos, check out the recipe, and I hope that this year truly is a happy YOU year!
Lobster Ravioli with Roasted Tomato Cream Sauce
30 medium lobster ravioli (I bought these from a reputable fresh pasta establishment. You can use any other fresh pasta.)
10 firm Roma tomatoes diced
1 can pureed tomatoes (unseasoned)
½ can San Marzano diced tomatoes
2 t dried oregano
1/4 C light olive oil
Salt and Pepper
4 cloves garlic finely chopped
¾ C water
1 C heavy cream
10 large basil leaves finely cut
In a large roasting pan, spread the tomatoes out and cover with olive oil and salt and pepper. Toss to coat. Roast in 375 degree oven for 50 minutes or until the edges of the tomatoes begin to caramelize. Remove and place in VERY large saucepan or dutch oven. Add the crushed tomatoes, garlic, oregano, salt and pepper if needed. Simmer on low for 1 hour. Can then store it overnight and reheat. If using right away, add the heavy cream. Otherwise, if stored overnight, return to a simmer and then add the cream. Stir and serve with your favorite pasta. Top with fresh minced basil leaves.
- Notes: I bought freshly made Lobster Ravioli which I put in boiling water for about 3 minutes to cook, until al dente. (Just when they start to float to the top.) Then transfer them IN TO the sauce, not the other way around. Don’t drain them, just ladle out the pasta with a slotted spoon and add to tomato cream sauce.
- Also, I wish I had used twice the amount of fresh tomatoes, so I didn’t have to add the San Marzano. Because this served 8, you could easily halve the recipe, keeping the fresh tomato amount the same and eliminating the San Marzano. Either way, I think you’ll find the secret to the sauce is the roasted fresh tomatoes and the RIGHT pasta!)
- Also in the slide show are candied orange peels. Too prepare, cut away peel only, no pitch. Boil in water for 15 minutes, drain and rinse again. Then place in 4 cups water with 4 cups sugar. Simmer on low heat, but still bubbling, for 50 minutes. Remove and place on paper towel, when cool, dredge in sugar, either refined or regular, your choice.
- In the photos you will see Sweet Potato Chips (simply julienne peeled potatoes, toss in olive oil and salt and pepper, and roast at 250 degrees for 55 minutes. They crisp as they cool. Toss in coarse sea salt right when you remove them.)
Photo and recipe Copyright, Camine Pappas, 2013
Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
12 Winter Recipes
Apple Butter Walnut Spice Cookies
Apple Rice Salad
Artichoke Stuffed Chicken
Bad Experiments With Food
Bing Cherry Cookies
Bourbon Bread Pudding
Bourbon Caramel Sauce
Brown Sugar Chicken
Brown Sugar Pork Ribs
Cantaloupe And Oranges
Cheese Stuffed Chicken
Coffee Chili Steak Rub
Cognac Roasted Veggies
Cold Vegetable Salad
Cooking With Friends
Cooking With Wine
Cranberry Chocolate Cookies
Creamy Zucchini Soup
Enchilada Hand Pies
Fire Roasted Tomatoes
Fried Green Tomatoes
Granny Smith Apples
Grapefruit Pear Slaw
Herb Butter Roasted Chicken
Herbs De Provence
Lake Norman Magazine
Lemon Cream Sauce
Lemon Crumble Bars
Lime Ginger Honey Syrup
Maple Bourbon Plum Sauce
Mini Pepper Poppers
Mint Caper Salsa
Nectarine Spice Cake
No Bake Cookies
Orange Cheesecake Squares
Orange Rosemary Glazed Tri-color Carrots
Paula Deen Quick Rolls
Peanut Bean Sprout Fried Rice
Peanut Butter Cookies
Peanut Butter Mousse
Pesto Mashed Potatoes
Pork Or Chicken Salad
Pork Ramen Stir Fry
Port Wine Reduction
Pumpkin Buttermilk Cake
Pumpkin Buttermilk Glaze
Purple Sweet Potatoes
Radish Fennel Salad
Rice-a-roni Beef Soup
Roasted Beet Salad
Rules For Dieting
Slow Roasted Chicken
Sour Cream Raisin Pie
Southern Fried Chicken
Speculoos Cookie Butter
Spicy Orange Chicken
Stuffed Puff Pastry
Sweetened Condensed Milk
Sweet Pickle Vinaigrette
Sweet Potato Pancake
Thai Peanut Sauce
Turkey And Ground Beef
Twisted Puff Pastry Rounds
White Wine Cream Sauce
Yellow Split Peas