Beef Stew with Roasted Root Vegetables

Beef Stew is one of the most loved comfort foods, especially during the cold winter months ahead of us. Nothing satisfies a hearty appetite like a steaming bowl of savory beef stew accompanied by slices of crusty buttered bread.

Pecan Tassies

What’s a Tassie?  Basically all around the world it’s a cup of some sort. This derivation probably comes from Scotland, but in old French, it’s a tasse. A tassah, in Arabic, is a basin and similarly in Persian it’s tast. But here in the good ol’ US of A it’s a transport method for sweet, buttery pecan goodness and just plain delicious. You can find recipes for Pecan Tassies in just about every Church Basement Social, Ladies Auxiliary, or Cookie Exchange cookbook. Mom just called them little Pecan Pies and, you know, for something this basic that’s just perfect.

Red Beans and Rice

Nothing says Monday in New Orleans like Red Beans & Rice. This traditional staple started as a dish to use up Sunday’s leftover ham bone that didn’t take watching and could cook unattended for the better part of a day while the washing was done. Well, Monday may not necessarily be “wash day” anymore, but it does mean the weekend is behind us and it’s time to get down working again. So what better way to start the week than a smoky, spicy, plate of goodness from The Big Easy!

Chicken Cacciatore

 
This wonderful chicken dish is a big favorite at our dinner table the year 'round! The tender chicken bathes in an intensely flavored tomato base filled with firm mushrooms and tender red bell pepper that is absolutely delicious! Side this dish with a green salad, and pasta or polenta for a satisfying meal everyone will love.

Awesome Sautéed Brussels Sprouts

 
Brussels Sprouts have had a nasty reputation for all long as I can remember. Kids (and many adults), will turn up their noses just hearing the words. The Pancetta and Chicken Stock are the special ingredients that make this vegetable side exceptional and will have them asking for seconds!

Welcome!

I created this blog to share my individual interpretations of traditional recipes that I hope you will agree are uniquely different. I start by taking a traditional recipe that many of you are familiar with then tweak it by introducing ingredient variations, additions and a whole lot of love for the art of cooking. 

I have enjoyed cooking for most of my adult life and find it irresistible to take a good recipe and change it into something exceptional. I look forward to your comments, constructive criticisms and accolades. 
Happy Eating!

Ted