I looked in the pantry and there was no BBQ sauce for my meatballs. Panic! I’m taking meatballs to a birthday party tomorrow and wanted to get a head start.   So, I decided that I would try a new type of meatball sauce similar to one I found on BigOven.  This recipe is a twist on the grape jelly meatball sauce where cranberry sauce is used instead.  It was changed it up in a big way to make it my own and get the taste I wanted.  The only thing I didn’t do was make it a “Drunkin” dish.  It was posted on BigOven just now.  VisitRead More →

Viceroy at Mead's Bay

We departed from Simpsons Bay on the Dutch side of St. Martin early enough in the morning to catch the draw bridge at Marina Port de Blaisance and motor to customs right away.  In order to depart from St. Martin the Smitten Kitten’s captain, Stuart, had to speed off to clear all those aboard through customs so that we could go into International seas and set sail to Anguilla.  We were pretty much first in line, though a hot-shot from another charter (to remain un-named) did try to one up us.  He almost “tagged” us as he tried to snuggle between us and the shore.  He gave up quickly, roundedRead More →

We had eight of our closest friends at our home to celebrate and ring in the New Year.  Cocktail and appetizer hour started at 7pm and dinner was ready to serve an hour and half later.  The twice baked potatoes were prepared the day prior and were ready to place in the oven for the final baking one hour before dinner.  The tenderloin smoked for 1 hour, grill seared for 15 minutes and then slow cooked in the oven (on and off) for the balance of the day before carving to serve at a delicious medium-rare. Oh how I wish I were better at remembering toRead More →

My kitchen was overcome with the aroma of boiled eggs which is not always a good or bad thing unless you’re the Greek critique who just stepped in the door.  Mr. Hubby didn’t like the fragrance one bit.  I hadn’t noticed but since it was 2 dozen eggs for a Christmas party the number of eggs was far greater than ever for what had been cooked and peeled in my kitchen.  I might consider buying the pre-boiled eggs next time but need to test them on us first. The eggs were well received at the party and gobbled up quickly.  We put them out in batches ofRead More →

Who would have thought that I would still be grilling outdoors in the middle of December!  It wouldn’t surprise me as much but we are again at Ironworks and the temperature was a brisk 45 degrees outside when I put the shrimps on the grill.  I cook year round at our home in the Valley of the Sun but never dreamed it would be the same here.  I did not serve the shrimp as a surf and turf which what I first thought of doing.  Instead we enjoyed them as an appetizer before dinner along with a sun-dried tomato artichoke dip and crackers.  Hope you enjoy the shrimpRead More →

This flavorful rice dish is one of my standards to serve with chicken, seafood or pork. Friends will often ask me to cook up a batch of the Greek Rice to serve with dinner. It’s really easy to make and has a nice nutty flavor with the browned Orzo pasta added in. Left overs can be used for a refried rice by reheating in a little dab of hot oil then mix in some scrambled egg, fresh chopped green onion and chopped meat such as grilled chicken. Ingredients 3 cups Chicken broth (substitute Knorr’s Vegetable bouillon for vegetarian) 1 1/2 teaspoon Cavendars Greek Spice 1 cupRead More →

One of the best and most enjoyable gathering of my friends was a few years back for a Holiday Baking Party.  Five of my best friends were invited for a cooking party at my home.  In order to take this type of gathering you need a fairly good size kitchen, several ovens and lots of champagne and orange juice.  To begin, section off several areas of your kitchen to serve as a prep area for each of your friends.  I sectioned off five areas and at each of those was placed  a set of measuring spoons, measuring cups, a hot pad and a vintage grandma’s apron. YouRead More →

Food.  I do love food.  Cooking, smelling the aroma as flavors blend, tasting as it cooks and then enjoying the finished dish. It’s been awhile since you’ve seen a new recipe from me so I’m sharing one of my favorite holiday side dishes.  Sautéed Green Beans with Almonds and Mushrooms. It’s not the typical holiday green beans with mushroom soup and crunchy onions as that’s never been one that I could really dig into.  This one keeps the flavor and taste of the vegetable at the top of the palate and enhanced with sautéed mushrooms and nutty almonds.  Cook them al dente so that the flavors still compliment each otherRead More →