Author: Eliz

Ham & Asparagus Omelet Casserole

I make it a rule to never post anything in my recipe blog that I haven’t eaten.  And while I also generally hold that it is something I have also prepared, that doesn’t preclude me from posting a recipe actually made by my Number One Fan.  This is a delicious, light, dinner casserole, but it

New Orelans Style Crab Au Gratin

This is actually a recipe that I am still trying to perfect and I’d like a little feedback.  If you have a recipe for Crab Au Gratin, I’d love to collaborate with you.  I wasn’t happy with the outcome of this dish, even though I modified it from its original source, which unfortunately I didn’t

Yorkshire Pudding

This recipe should really be called “Roast Beef and Yorkshire Pudding,” because that’s what you eat with Yorkshire Pudding.  This is, in fact, the national dish of Great Britain.  But I’ve already posted the quintessential roast beef recipe, Roast Prime Ribs of Beef Au Jus and you can click here to get it.  So, this

Korean Style Short Rib Tacos with Cucumber Slaw

This recipe is just unbelievably good.  Although it is a relatively easy recipe to follow, it takes two days to make.  Day One is a crock pot affair with the ribs as they cook down all day.  Day Two is the all-important step of removing most of the fat from the dish, and then simmering

Sweet Potato Fries

One thing I discovered while going on a carb restricted diet is that I like sweet potato fries.  That’s noteworthy for me because I do not like sweet potatoes in the manner they are generally prepared around Thanksgiving time.  By the way, as far as the US Agriculture Department is concerned, Yams and Sweet Potatoes

Sweet and Sour Pork

What to do with a leftover pork loin roast?  I was faced with that question and decided to try my hand at a recipe for sweet and sour pork.  After considerable research on the Internet, I devised may own recipe that came from many differing approaches, and bearing in mind that I prefer a wheat-free,

Warm Tomato Goat Cheese Salad with Pesto

I will give credit to Wolfgang Puck for this recipe although as usual, I made some modifications.  You can make your own pesto sauce if you want to go to the trouble, and Wolfgang’s recipe is below, but there are so many quality brands in the grocery store these days, freshly made is just not

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