Salty Pimp Ice Cream Cone Fakeout

The crispness in the air, the cool temperature, the speckled leaves on the trees remind me that it is the middle of September, and one might say that I've come a little late in the season for an ice cream party. But that’s where they’re wrong: it’s never too late to have ice cream! Am I right? ...more

Spaghetti with Beef and Linguica Red Sauce

We love Portuguese sausages (chourico and linguica) in my household: we serve them with eggs and toast, add them to homemade hash browns, grill them for sandwiches, add them to cheesy...more

Chef for a Day

I would like to start by thanking my husband, Paul, for being the biggest supporter of this little blog of mine. He is one of its main recipe taste testers and promoters. Because of him, my Chicken Parmesan Meatloaf was chosen as a featured item in a special lunch event called Chef for a Day where he works ....more

Caramelized Apple Bread with Cinnamon Sugar

It has been feeling like autumn lately here in the Northeast with daytime highs of 70’s and nighttime lows of 50’s. In fact, some of the foliage on the trees has already changed color! Truth be told, I don’t mind the fall-like, dry, crisp weather ....more

Crispy Chicken Tenders with Sweet Pepper Relish Dip

I have made numerous versions of breaded chicken tenders for my family, but this one has got to be my favorite to date. The breading is light and crispy with the help of my secret ingredient, butter flavored crackers—it provides the crunch factor while keeping the breading light and airy. I also use an unconventional coating technique which keeps every bit of the cracker crumbs in place without building a thick gloppy coating ....more

Serendipity3’s Frrrozen Hot Chocolate

I have always believed that bigger, more expensive is not necessarily always better as I rediscovered on my recent trip to New York City. My husband, our friends, and I have dined at a couple of well-known and expensive steakhouses during our occasional NYC visits over the years. We had high expectations for these restaurants, mainly because they were rare treats and because they were extremely expensive ....more