Summer Savory Bruschetta Topping
My own recipe, a summertime tradition with all home-grown ingredients. No onions, but uses a couple of herbs not found in a traditional bruschetta. Dicing the tomatoes is the time-consuming part. It is a major hit with friends and family! Serve on toasted Tuscan bread slices or crackers.
This is a vegetarian version of the traditional French dish. If you are home while this is cooking, give the beans a stir every couple of hours.
Crab Stuffed Mushrooms
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Pasta and Herbs
This is a very good substitute for your regular potatoes or rice when you serve any kind of meat. Your pasta can be fresh or dry; so can your herbs. Let me tell you that fresh or homemade pasta with fresh herbs will taste out of this world.
Lemon Caper Butter Sauce
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Italian Seasoning I
Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs - of course, the ones you grow and dry yourself are better!
Herbs de Provence
This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
Broccoli Blue Cheese Strata
A hearty vegetarian breakfast or brunch casserole. I made it up in a pinch during a brunch party, and it was the only dish that was finished! I like to use a dense buttermilk bread for this recipe, and a thick blue cheese dressing.
All-Purpose No-Salt Seasoning Mix
I got this recipe from my mother-in-law, Helen. I make it up in big batches. It's scrumptious on most everything, I use it often, and I make it for teacher gifts also.
I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place.