Mama's Oh-So-Savory Lamb and Eggplant Casserole
The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!
Bourbon Street Rib-Eye Steak
After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.
Shrimp Lemon Pepper Linguini
So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!
My Special Shrimp Scampi Florentine
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Shrimp Primavera with Sun-Dried Tomatoes
This recipe is very similar to a recipe which was served at Tucci Benucch Italian restaurant in Chicago. It is very quick and easy to prepare and has become a family favorite.
Crustless Spinach Quiche
This crustless quiche made with spinach and Muenster cheese is quick and easy!