Italian Harvest Table

Italian Harvest Table   We are moving away from fall and “falling” straight into winter here in northeast Pennsylvania. In my hometown…they predicted 2-4 inches and we got a foot of snow instead.  Many people were so happy to arrive home in their cozy homes and reminded of how lucky we are to have shelter andContinue reading Italian Harvest Table

Spicy Pork Stir Fry

Let’s make a memorable pork stir fry together…I like to add a bit of spice to incorporate my personality and give you a bit of a zing to make you feel alive.  If some of you would like to feel less of that alive feeling….hey…you can tone it down with sweet peppers instead 😉 Here’sContinue reading Spicy Pork Stir Fry

Simple Spicy Pork Dumplings

I have been on a complete Chinese food kick over this past weekend!  I haven’t had any dinner guests over since the holiday and made a few Chinese meals in a weekend for different people…family, friends….etc!  I was looking for a tasty appetizer….and looking for a way to make it as simple as possible. WhenContinue reading Simple Spicy Pork Dumplings

Mix & Chop – Pampered Chef

The mix and chop is a nylon kitchen tool that chops any ingredient into small pieces.  What are the perks of this little baby? It can withstand 428 degrees F chops tomatoes ground beef, turkey, pork, chicken, etc vegetables in soup mashed potatoes makes pinwheel cuts in pastries makes guacamole muddles water infusers like ginger,Continue reading Mix & Chop – Pampered Chef

Pork Loin Wrapped in Prosciutto with Sage Sausage Stuffing & Parsley Potatoes

So…I’m going to skip around a bit as to the timeline of our culinary boot camp at The Culinary Institute of America in California.  Let’s fast forward to my last day.  After a crazy previous four days of learning, rushing, saying “BEHIND” and “CORNER” announcing every move we made…so not to bash into any hotContinue reading Pork Loin Wrapped in Prosciutto with Sage Sausage Stuffing & Parsley Potatoes

The Culinary Institute of America – Farm to Table Bootcamp/Northern California

I had the pleasure of traveling to NAPA Valley and spent the week at The Culinary Institute of America at a bootcamp to learn everything I need to know about farm to table cooking in northern California.  I traveled to wineries, through unfamiliar cities, saw the sites, toured farms and learned their practices…went through theirContinue reading The Culinary Institute of America – Farm to Table Bootcamp/Northern California