This is such a good combination.  I have to admit it’s not MY recipe, but it came from somewhere NOT out of a book…and I can’t recall where it came from.  So I’m claiming it!
Lydia’s Pasta Salad
1/4 pound shell pasta, cooked as directed
1/4 pound rotini
1 pound vermicelli
1/3 cup romano cheese, grated
1/2 cup green pepper, diced
1/4 […]

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This is a recipe I put together just out of ingredients I love.  It worked!
Take a rotisserie chicken from the grocery store.  Buy a jalapeno/artichoke dip from the refrigerated section of the deli (or any creamy dip that looks yummy to you).
Break up your chicken to get all meat from the bones.  Toss the skin.
Combine […]

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Wanna know how to do a yummy pork tenderloin?  It’s simple!
Pork Tenderloin
Lay out your pork tenderloin and dust with salt, pepper, and ground coriander.  Sear in oil 10 minutes on all sides.
Put into 375 oven for 5-10 minutes, then turn over.   Remove and slice.  Make sure the tenderloin is not squishy inside as that means […]

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I took some cooking classes at Gretchen’s Kitchen in Mt. Vernon and one of the many chefs I learned from did these wonderful risotto cakes.  I’ll share it with you here.
Risotto Cake
Take cold risotto left over (search recipe in CyberBistroBoutique) and add crystalized ginger.  3/4-1 cup to 4 cups risotto.
Slowly warm olive oil on medium […]

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There are times when you want some basil-infused oil for the flavor.  Here is how you make it.
Blanch a cup of fresh basil in boiling salted water about 10 seconds.  Remove immediately and put into ICED water.
Put 3/4 cup LIGHT olive oil and the basil into a blender to puree.  Strain it through cheesecloth.  To […]

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This is a recipe I compiled after making several versions of Cioppino.  There aren’t measurements because I just add until I think there is “enough”.  You should do the same!  :O)  ENJOY!
Lydia’s Cioppino
Saute onion, garlic, celery, mushrooms in oil with salt and pepper.
Add a can of tomato paste and a large can of diced tomatoes.
Add […]

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From www.wwrecipes.com.  This looks yummy!
“Pipián” is difficult to translate. My Spanish-English dictionary says simply “fricassee,” and the dictionary of the Spanish Royal Academy defines it as “a New World stew made with meat, chicken, turkey, or other fowl with salt pork and almonds.” The Spanish Academy not withstanding, some […]

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the crossroad: the conjunction of sun-venus-mercury <http://blog.artcharts.com/2009/03/25/sun-venus-mercury-conjunction/>
March 25, 2009 — inspiredastrology
The evening of March 27, the Sun and Venus conjunct, marking the midpoint of the current Venus Retrograde station <http://www.artcharts.com/aspects/venus/retrograde.html> . This is the time of legend, when the goddess Venus disappears into the overpowering rays of the Sun, and then remains hidden from view […]

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This hearty Southwestern casserole is low in fat and packed with protein.  From our friends at WWRecipes!

Chicken, Black Bean, and Tortilla Casserole
1 Tbs (15 ml) vegetable oil
1 large onion, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
2-4 cloves garlic, finely chopped
1 can (15 oz, 225 g) canned chopped tomatoes with their […]

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The word casserole usually conjures images of canned condensed soup in my mind, so I prefer to think of this dish more as a savory bread pudding. Whatever you call it, it’s easy, attractive, and delicious.
Cheese Casserole
8 slices bread, crusts removed
8 oz (225 g) aged cheddar cheese, grated
3 eggs, beaten
2 cups (500 […]

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