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Cooking pasta isn’t rocket science we all know that, nor does it take much time. BUT sometimes even five to 10 minutes can throw me off (especially when I have my son to feed and drive to theater practice) and there are seasons we run on a v...
With so little time and the pressures of being pulled in so many directions people nowadays hardly give homemade cooking a second thought! Would it be nice-Yes, ideal-No. Most days it takes so much energy to just run to the store fo...
I love red wine, But often times we have a few left overs from opened bottles- So I save them in the frig and when I have a half a pot (about two full bottles). I boil it just as I would if I were making spaghetti noodles- I follow the directions on the past...
Pizza dough is pretty basic-it’s reliable, easy, with a soft, rich flavor and the edges crisp up nice, but the button does not toast up or overcook like some pizza dough I’ve worked with that feel like I am eating a cracker!
Take a large roasting pan- add 2 tablespoons olive oil, spread evenly coating the entire cookie sheet. Set aside. In a small bowl, stir together fresh rosemary, theme, 1 tablespoons olive oil, 1 tablespoon wine vinegar, 1/4 cup fresh lemon, and black pepper. Toss with y...
These are super easy and delishious! Because they’re mini you can make them in a toaster over- 3-Tablespoons low fat (1%) milk 1- Teaspoon lemon juice 1-Egg 1-Tablespoon granulated sugar 1/4 Teaspoon vanilla extract 3 1/2 Tablespoons all purpose flour Pinch of salt 1- Te...
Calabasitas- this dish is ridiculous! Sauté diced onions (about 1 tablespoon each) jalapeños and tomatoes in a tablespoon of olive oil-cook about2 minutes . Chop a large or two small zucchini(s) add it to the sautéd trio- mix about 1-minute. Add 1/2 cup frozen corn k...