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Skillet lasagna

1 Dec

Courtesy of America’s Test Kitchen.

Marinated Red Onions

14 Aug

Marinated Red Onions
No Crumbs Left

Thinly slice a red onion and place in a non-reactive bowl.

Pour over a blended mixture of 3/4 cup extra virgin olive oil, 1 tbsp red wine vinegar and 1 tbsp dried oregano.

Cover with plastic wrap and let sit on the counter to marinate for a minimum of three hours.


Tomato Tarte Tatin with Goat Cheese

9 Jul

This savoury take on a classic apple tarte tatin is reminiscent of pizza, only more refined. Slivered, it makes a great appetizer (tear fresh arugula overtop), or serve wedges of it with a side of peppery greens.

8 – 10 Roma tomatoes, halved lengthwise, or 2 baskets cherry or grape tomatoes

Olive or canola oil

Salt and freshly ground pepper

1 sheet frozen puff pastry, thawed

10 oz pkg. soft goat cheese or Boursin (plain, peppered or herbed)

In a large cast-iron or ovenproof skillet, arrange the tomatoes cut-side up and drizzle with oil; toss gently with your hands to coat them well, rearrange them in a single layer, and sprinkle with salt and pepper. Preheat the oven to 400°F, then roast for an hour. Remove from the oven.

Roll the puff pastry out to approximately the same size as the tomato pan. Crumble the goat cheese over the roasted tomatoes and top the pan with the puff pastry, crimping the edges with your fingers in a “sloppy/rustic” style or trimming the corners off with a paring knife to make a circle.

Bake 20 minutes, until the puff pastry is golden. Let sit for 10 minutes, then turn out onto a serving dish; retrieve any goat cheese that has stuck to the bottom of the pan and put it back onto the tart. Cut into wedges to serve. Serves 4 to 6.


Butter Tart Slice

29 Jun

Tex Mex appies

12 Jun



Seventeen Chicken Cacciatore

15 May

Chicken cacciatore

Hey ’80s Seventeen recipe fans: this is from a blogger who doesn’t have the Now You’re Cooking page but wrote it down. Might be February 1978.

Chicken Cacciatore

salt and pepper
1 can tomatoes
1 diced green pepper
1 diced onion
boullion cube

Pat the chicken dry, season with salt and pepper and dredge in flour. Shake off the excess flour and brown over medium high heat until the chicken is brown on all sides. Remove the chicken from the pan. Saute the pepper and onion until soft, add the tomatoes, garlic, bay leaf and the bouillion cube and stir the sauce. Add the chicken back into the pot and simmer for 20 minutes. Meanwhile cook some spaghetti and once it is done, drain and add butter and parmesan. Toss some of the sauce in with the spaghetti and serve the chicken and spaghetti with the rest of the sauce.


Bombay Salad

15 May


MSL August 2004

14 May




Martha classic cake

31 Mar



Seventeen brownie valentine: Feb 1983

25 Feb

seventeen feb 1983 brownie