Recipe Blog Posts

You’ve already heard of tortilla pinwheels with cream cheese, ham, and cheddar. This is the “Sheila” version, but with a Mediterranean twist.

Most of us here in the USA are grilling some sort of meats for the July 4th long weekend, whether it’s fish, kabobs, ribs, steaks, or burgers.

The Texas summer thermometer is ooching up there into the 100s for afternoon highs. I don’t want to heat up the kitchen and cook, so Caprese salad is a favorite solution and it takes advantage of tomatoes and basil at their peak of freshness.

Fattoush is the quintessential Lebanese summer salad of fresh herbs, greens, cucumber , tomatoes, onions, and radishes topped with toasted crunchy pita bread croutons. My mouth is watering and the back of my tongues is tingling just thinking about it!

I have a dilemma; only a few friends are interested in taking some fresh herbs when they come by for a visit. I would be glad to take some, but I don’t know how to cook with them! Could you please put some easy guidelines and recipes on your blog about cooking with fresh herbs?”

It’s warming up outside and I don’t feel like turning the oven on to bake cookies. But the grands are coming over and they’ll be expecting a treat!

Blue berries are in season, so I buy a carton every week and then figure out how I’m goin to eat these unctuous, juicy, indigo blue jewels. Blueberry Buckle is a coffee cake. My oldest sister, a fabulous baker and cook, passed this recipe on to me years ago.

I have a forest of herbs this spring! I was initially concerned that our extended deep freezes this year killed them, but it’s done the opposite! These perennial herbs are outrageously tenacious.