Turkey stuffing for those of us who used to hate stuffing.  I started making this dressing many years ago and it’s always been a hit.  Can be prepared the day before and then baked with Turkey the next day.   For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth. Rice Mixture: 1 cup unsalted butter 1/2 cup mild onions; chopped into small pieces 1/2 cup celery; chopped into small pieces 1 cup Basamati rice 1 1/2 cup chicken broth 1 pinch saffron; optional 1 teaspoon ground sea salt; or to taste 1/2 teaspoon Cavendars Greek Spice; or substitute poultry seasoning Read More →

Gus and I stopped by the Open Range Grill & Tavern in Sedona, AZ on our way back from Flagstaff to Prescott last week.  The restaurant rests in a beautiful setting within the Red Rock area of Sedona on the East Side of highway 89A that threads its way through town.  Since Open Range is on the second level of the Singua Plaza, you get spectacular views of the mountain range on the East Side of Sedona. The picture below will give you a great idea of the view from the dining room.  The restaurant itself is appointed in a combination of industrial and western design thatRead More →

For the love of Lamb this is one of the best ways to introduce someone to a Lamb dish. I served this lamb for a Holiday Dinner party; doubled the recipe and it was perfect for 8 people. Some of my best friends, Scott & Pam, Barry & Gina along with my hubby Gus, of course, enjoyed and savored the meal.  Scott made his famous Port Mushroom Gravy Sauce that complimented the lamb wonderfully.  I’ve tried to get the recipe from him but he only has it in his head and says it always turn out different each time.  The dinner was also served with roasted potatoes along with sauteed fresh green beans withRead More →

It’s late September and I just had to make this rib recipe again for Sunday dinner with friends. I still had sauce in the fridge from the last venture so didn’t need to make it up. That’s a time saver. While the ribs are cooking, I’m doing a little house sprucing and now updating the recipe. Our friends will be here in a few hours and are bringing a side of macaroni and cheese. What’s great, too, about cooking ribs this way is that you can bake them the full 3 hours, turn the oven off and then finish them on the grill after yourRead More →

Almost without fail, when I have a dinner party or a gathering  for a fun cocktail hour evening, I will serve this appetiser.  It’s a great one to mix up for your friends and to get your friends to mix together.  Sometimes, a Bruschetta is served with the tapanade already on the bread. I like to serve mine with toasted baquette and the Bruschetta on the side so the bread does not get soggy.  Hate soggy bread for some reason. So, if you like to have the tapenade flavor mix into the bread, then feel free to serve the toasties already topped.  The difference though is that your friends mayRead More →