Bewitching Kitchen
CHICKEN MARSALA MEATBALLS WITH MUSHROOM SAUCE

CHICKEN MARSALA MEATBALLS WITH MUSHROOM SAUCE

I rarely buy ground chicken, opting for ground turkey instead, but this time I followed the recipe exactly as designed by Giada in a recent show on FoodTV.  The chicken meatballs can be  prepared many hours in advance and kept in the fridge, uncooked. Or you can cook them, make the sauce, and re-heat everything together when you want to serve  dinner.  The mushroom sauce is a perfect complement,…

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SOURDOUGH RYE BREAD WITH FLAXSEEDS AND OATS

SOURDOUGH RYE BREAD WITH FLAXSEEDS AND OATS

This is that type of bread that begs for mindful eating. No sitting down in front of the TV grabbing one piece here, another there, or sharing it with friends in the middle of a loud party.  No, this is a bread that deserves attention. It is dense without being overly heavy, and its flavor is quite complex due to the use of assertive flours and flax seeds. The recipe was created by Rosa, from Ros…

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ZUCCHINI “HUMMUS”

ZUCCHINI “HUMMUS”

Once more I shall commit the sin of stretching the name of my favorite dip, traditionally made with garbanzo beans, tahini, and very few other additions.  I think zucchini is one of the most versatile veggies, and this dip proves the point.  Plus, it is delicious! I originally saw it at Angie’s blog Divalicious Recipes in the City, and tweaked her recipe ever so slightly.  Angie has a ton of…

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IN MY KITCHEN - OCTOBER 2014

IN MY KITCHEN – OCTOBER 2014

I don’t participate every month, as it gets a bit too hard to compose a new post on this subject every 4 weeks, but whenever possible, I love joining Celia’s virtual party in which bloggers all over the world invite us over to visit their kitchens. This month, I have a few gifts to smile about…

In our kitchen…

tomatoes
Gorgeous pear-shaped tomatoes, a little larger than those we can find at the grocery…

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CELEBRATE WEDNESDAY WITH PROSCIUTTO-WRAPPED SHRIMP SKEWERS

CELEBRATE WEDNESDAY WITH PROSCIUTTO-WRAPPED SHRIMP SKEWERS

This is one of those super simple recipes that deliver a ton of flavor, turning a mid-week dinner into a special event.  Since seafood in general doesn’t need to be marinated for a long time, you can do the whole prep after arriving home from work.  But, if you want to make things even easier, make the marinade, clean the shrimp early in the morning, and keep both items in the fridge until…

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SPIRALIZER FUN

In five years of blogging, I probably mentioned this before once or twice: I am not too wild about cooking fads, and usually avoid them.  For instance, that one from years ago, foams.  You could not go to a restaurant that considered itself slightly upscale without foams bubbling around your plate.  Then we have the more recent bacon-mania. Because 90% of humans adore bacon, all of a sudden bacon…

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AND THE WINNER OF THE MILLION PAGE GIVEAWAY…..

AND THE WINNER OF THE MILLION PAGE GIVEAWAY…..

is revealed:

IMG_5641

Elizabeth, drop me an email at sallybr2008 at gmail dot com with your mailing info.

Actually, the book is not released yet, but I will pre-order it for you and once it’s out, you’ll get it.

Thanks to everyone who participated!  

And let’s move to the 2 million milestone, one page at a time…

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SECRET RECIPE CLUB: BUTTERMILK-BLUEBERRY BREAKFAST CAKE

SECRET RECIPE CLUB: BUTTERMILK-BLUEBERRY BREAKFAST CAKE

This semester is shaping up as one of the busiest for us. I even flirted with the idea of sitting out of the Secret Recipe Club for a month, but I would be miserable watching everyone else posting their tasty recipes and not joining the party. No, not skipping it. My approach then is to jump on the assignment pretty much the day I get the email, on a rapid-fire stalking mode.  The blog I got this…

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OUR GREEN TRIP TO COLORADO

OUR GREEN TRIP TO COLORADO

As I mentioned last month, we took a short vacation break to relax in Silverthorne, Colorado.  What I did not tell you then, is that we did the trip on a zero-emissions way.  We drove our Tesla, stopping at superchargers along the way.  We got the Tesla last May and were anxious to see how it would behave on a long trip.  One word: awesome! But, before I share the details of this trip, let me say…

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SCARY GOOD PORK BURGERS

SCARY GOOD PORK BURGERS

Don’t forget to enter my million page views giveaway!

Time is running out, so click here to participate…

A few weeks ago I shared with you a recipe for light brioche burger buns, and promised a future blog on a pork burger that was a perfect match for those buns. The inspiration for this recipe was a show by Giada de Laurentiis on FoodTV, but I made enough modifications to call it my own. Pork…

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