Linguine with Kalamata Clam Sauce is a little bit of surf and a little bit of turf. The Kalamata gives this classic dish a delicious punch.
Better Best Foods Parmesan Chicken
It’s Better than Best
Better Than Best Foods Parmesan chicken has a little secret surprise that gives a more flavor a little satisfying crunch. Have it with white wine, a nice salad, broccoli, and a baked potato you can bake at the same time as the chicken. This is a great dinner for a weeknight, yet impressive enough for company. Enjoy!
Fried Green Tomatoes With Bacon
This is not something for every day. Green tomatoes are wonderful in the spring before the beautiful red tomatoes are ripe – that is if you can keep from eating them!
California Mission 4th Grade Project – Misión de la Imaginación
The California Mission 4th grade project is fun and exciting for children and their parents. We decided to make our mission The Misión de la Imaginación.
Strawberry Tiramisu
Strawberry Tiramisu is a show-stopping dessert that’s both elegant and indulgent. It’s the perfect choice for entertaining. This layered delight combines the traditional richness of tiramisu with the fresh sweetness of strawberries, making it ideal for spring gatherings or any time you want a refreshing treat.
Pesto Stuffed Chicken Thighs
These Stuffed Chicken thighs are easy to make and delicious. They are also healthy made with yogurt and grilled.
Coconut Pineapple Upside Down Cake
Coconut Pineapple Upside Down cake is a twist on the classic cake. Adding crushed pineapple to the batter makes it rich and moist.
Green Chili Pork Stew for Cinco De Mayo!
Green Chili Pork Stew
This is a very versatile recipe because you can make it on the stovetop or you can make it in the Instant Pot. It’s also perfect for a Dutch oven, and you can use both methods together depending on how you like to cook. You can also add spice to make it spicier, or delete if you don’t like spicy.
Ruby Red Grapefruit Roasted Chicken
A few days ago, someone asked me for a different way to roast a chicken, and I have her this recipe. I haven’t made this in a long time, and it was a welcome change from the ho-hum regular roasted chicken we all know and love.
Broiled Ahi Tuna with Blood Orange Balsamic Reduction
Since we didn’t make a big Holy Thursday Seder meal this year, I thought it would be nice to make something memorable for Good Friday. Catholics are bound not to eat meat on Good Friday. I was at the market on Thursday picking up some last-minute things, and the butcher brought out two lovely pieces of Ahi tuna. I already had purchased Blood Oranges at the Farmer’s market earlier in the day. I also wanted something simple for Friday night because we would be spending a good deal of our day in the church for the Stations of the Cross and The Seven Last Words of Christ.
I have to say I was proud of my son. Our church has the kids from the middle school put on a play, complete with Roman soldiers and a real wooden cross. Spane said to me, “Mom, can we leave, it’s really sad.” Later, I saw he had a tear in his eye, and I knew that he had finally GOTTEN it. We will be going to Easter Vigil on Saturday night (Sunday according to the liturgical calendar), so we will once more be joyous again.
After all that, I was kind of tired when we got home. I looked on the Internet for tuna and blood oranges, and everything was pan-seared. I wanted it to be broiled, so I went my own way. It was delicious, and I suggest you try it. You can even do the whole thing on the grill, just make sure you have an oven-safe pan for the sauce.