Spiced Cabbage Soup

Posted this first back in 2011 when I first started blogging. It’s still a favorite! I know cabbage soup doesn’t sound amazing, but I promise you this is so good!


On our honeymoon in 2002, my husband and I visited Darina Allen’s farm and cooking school called Ballymaloe in Ireland.  We had a memorable lunch that included this soup.  It’s a soup I make regularly and it always hits the spot!

Serves 4

  • 2 T. butter
  • 1 yellow onion, diced
  • 2 yellow potatoes, peeled and diced
  • salt and pepper
  • 4 C. chicken or vegetable stock
  • 1/2 head of Napa cabbage leaves
  • 1/2 C. cream
  • 2 T. canola oil
  • 1 T. mustard seeds
  • 1/2 t. red pepper flakes
  • 1 garlic clove, minced

Heat the butter in a Dutch oven over medium heat.  When the butter is melted and begins to foam, add the onions and potatoes.  Season with salt and pepper.  Lower the temperature, cover and sweat the vegetables for 10 minutes.  Pour in the stock and increase the heat to simmer the vegetables until they are tender.  About 8-10 minutes. …

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Steamed Artichokes with Blender Hollandaise


This is a foolproof Hollandaise sauce recipe.  No need to fuss over a saucepan tempering egg yolks.  It’s so easy and so delicious you’ll want to serve it on everything from steamed artichokes and poached eggs, to fish and asparagus. This recipe is adapted from Julia Child’s Mastering the Art of French Cooking. Makes about 1 cup

Here is how I steam an artichoke:  Cut the top and bottom off so it’s flat on both ends.  Use scissors to snip the sharp ends off of all the petals.  Rub a cut lemon all over the top and bottom and cut edges.

Fill a large pot of water with about two inches of water.  Place the artichokes top down into the water.  Heat the water to boiling, cover and cook for about twelve minutes, or until a knife inserted into the top goes in very easily.  Remove from the water and…

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Nolan’s Asparagus Fettuccine


I’m told this dish got my young friend Nolan to eat asparagus…and like it!  The asparagus curls are thin and flexible like a noodle and can be slurped up right along with the pasta.

  • 1/2 lb. asparagus spears
  • salt
  • 1 lb. fettuccine
  • juice from 1/2 lemon
  • 1/2 C. cream
  • 2 egg yolks
  • 1 T. butter
  • 1 T. olive oil
  • 1/2 C. parmesan cheese, freshly grated

Using a vegetable peeler, peel the asparagus spears into thin, long strips.

Cook the pasta according to the package directions.  In the last minute of cooking, add the asparagus curls to the pasta water.  Meanwhile in a small bowl, mix the egg yolks, cream, lemon juice and cheese with a whisk and set aside. Drain the pasta, reserving 1/2 C. of the pasta water.   Return the pasta and asparagus to the pot.  Place the butter and oil in the pot and toss to melt.  Pour…

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The Quickest Weeknight Chicken



This is my quickest (15 minutes tops) weeknight chicken recipe.  I keep boneless, skinless chicken breasts in the freezer so that with a little veggie, I can always make a healthy, fast dinner with little to no planning.  You can use a variety of liquid for this dish, white wine is my favorite, but you can also use beer, chicken or veggie stock, or even marsala or dry vermouth.  Serves 4

  • 2-3 boneless, skinless chicken breasts
  • 1 T. olive oil
  • salt and pepper
  • 1/2 C. white wine, or beer, or chicken stock…some kind of flavorful liquid
  • 2 T. Dijon mustard
  • 2 T. heavy cream
  • parsley for garnish

Split the chicken breasts horizontally so you have 4-6 thinner pieces of chicken.  If they are very thick breasts you can cut them into three slices horizontally.  Season both sides of the chicken with salt and pepper.  Heat a large, NOT non-stick skillet…

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Pepperoni Chicken Roll Ups


My kids love pizza, but I get a little tired of it sometimes.  I had some chicken tenders in the freezer and the makings for pizza, so I came up with these yummy roll-ups.  Easy, simple, your kids will love these, and the leftovers were even tastier.

  • 1 1/2 lbs. chicken tenders
  • About 30 slices of pepperoni
  • 1 C shredded mozzarella cheese
  • 1 1/2 C. tomato sauce, I used Hunts
  • salt and pepper
  • 2 t. olive oil, divided

Place the chicken tenders on a cutting board and pound them lightly to flatten them.  Sprinkle them on both sides with salt and pepper.  Place 2 slices of pepperoni on top of each piece of chicken.  Sprinkle about 2 T. of the cheese on each piece of chicken.

Roll them up and secure with a toothpick.  Preheat the oven to 350 degrees. Heat the oil in an oven-proof skillet over medium heat. …

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Lebanese Green Lentil Salad


Here is a tasty vegan dish that’s packed with flavor.  This dish gets better the longer it sits and tastes great at room temperature, so it’s perfect for a buffet or dinner party. The inspiration for this dish came from Saveur magazine.

  • 1 C. green lentils
  • 3 T. olive oil
  • 5 cloves garlic, minced
  • 1/4 C. fresh squeezed lemon juice
  • 1 t. ground cumin
  • 1 pinch clove
  • 3 T. fresh parsley, minced
  • 1 T. fresh mint, minced
  • salt and pepper

Bring 3 C. water to a boil and add the lentils.  Reduce the heat to medium-low and simmer about 30 minutes or until the lentils are tender, but not mushy.  Drain and set aside.

In a small skillet, heat half of the oil over medium heat.  Add the garlic and cook until just beginning to turn golden brown, about four minutes.  Remove from heat and add the rest of the…

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Deviled Eggs Can Be Chic



This is my all-time most popular post! It has been reblogged, shared, and pinned on Pinterest over 3,000 times. Pretty cool.  Happy Easter!

Most people feel that using a piping bag for any reason is too much work, too fussy, or too difficult.  You might look at a recipe that calls for piping something like meringue or icing and decide to simply skip it.  Making something like these chick deviled eggs looks like it took a ton of time and effort.  Not so!  This is the coolest gadget ever:  It’s called the Squeeze It Decorator. It’s a plastic squeeze container that comes with different decorating tips that screw on.  It’s so easy to use that I am piping like a mad woman.  I promise I am not being paid by Tupperware or anyone else to blog about this thing.  You fill the container with your filling, slap on the tip…

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