Ingredients: Cooked white rice 1/2 tablespoon cornstarch mixed with 1 large garlic clove minced 2 green onions chopped 1 1/2 cups fresh mushroom halves 1/4 cup oil 1/2 medium green pepper in ¼” julienne strips 1/2 medium red pepper in ¼” julienne strips 1 1/2 tablespoons powdered ginger – (to 2 tbspns) 1 teaspoon Salt cup sherry 1 small Red Lobster Cocktail Shrimp Party Platter 1/4 cup soy sauce 2 tablespoons sugar 1/2 cup water Instructions: Remove tails from shrimp, if desired. Sprinkle shrimp with ginger. Heat oil in skillet. Add shrimp and garlic; saute 3 minutes. Add peppers and mushrooms. Stir in soy sauce, sugar, salt (if needed) and sherry. Cook 1 minute. Stir…

Ingredients: 1 ounce Butter Chives for garnish 3 egg whites 1/2 cup half-and-half plus 2 tablespoons half-and-half 1 pound Leeks 1 1/2 tablespoons olive oil 1/2 teaspoon salt 1/2 cup whipping cream plus 2 tablespoons whipping cream Instructions: Butter 6 (4-ounce) ramekins and place in the refrigerator. When the butter hardens, add a second coating of butter to the ramekins. Set aside. Heat the oven to 350 degrees. Heat the olive oil in a medium skillet over low heat. Add the leeks, shallots and salt and cook until the leeks are translucent but still retain a bite, about 10 minutes. Drain. Place the whipping cream and half-and-half in a medium saucepan and bring to a boil. Turn off the…

A restless day off with more rain and a craving for muffins. A huge bowl of bright red cherries in the fridge. Plenty to munch on and some to spare for a baked treat. Musing a few days earlier, the combination of cherry and almonds came into mind. There was some sadly neglected almond flour in the freezer and an unopened jar of almond butter in the cupboard that I purchased a while back to make Ricki’s Almond Crusted Root Vegetable “Fries” (soon, as I have been thinking of the possibilities for months). Turns out cherries and almonds are a winning combination, especially when you toss some blueberries, vanilla and lemon into the mix. The nutty flavour from the almond…

It’s February 7th and that can only mean one thing: It’s Fettuccine Alfredo Day. To celebrate this wonderful culinary invention, I’ll share my own Fettuccine Alfredo dish, using heavy cream instead of butter:  Why not add some more Parmigiano Reggiano (Photo by Erich Boenzli) It’s so good, so easy, and so cheesy rich, you’ll have your own Fettuccine Alfredo Day at least once a month…maybe Fettuccine Friday? Jump to: Before we get started, a little history Enough history…let’s get cooking Now it happens quickly Avoid these common mistakes Tips Facts about Parmigiano Reggiano – “The king of cheeses” 📝 Recipe Before we get started, a little…