Linguine pasta tossed with fresh shrimp, sea scallops and lump crab meat in a creamy white wine alfredo sauce. When my husband and I first got married back in 1995, I had seen this recipe for Seafood Linguine in a cookbook and made it for him and his family for dinner one night. I on the other hand, made a similar version with chicken for myself since I don't eat or like seafood. This recipe used to be one of their favorites and became a recipe I made quite often when we gathered for ... Read More about Seafood Linguine
Tricolor Supreme Pasta Salad
Tricolor rotini pasta tossed with Salad Supreme Seasoning, fresh broccoli, tomatoes, onions and Italian dressing. Back in the early 80's, weekends consisted of gathering at my aunt and uncles home on my mother's side of the family for outdoor Summer bbq's. It always seemed to be at their house for a few reasons: They had the youngest kids so it easier for the rest of us to go to them; instead of traveling elsewhere. Their yard was large enough to accommodate all of ... Read More about Tricolor Supreme Pasta Salad
Patriotic Berry Trifle (No Bake)
This no bake Patriotic Berry Trifle made with butter poundcake, vanilla pudding, whipped topping, fresh strawberries and blueberries is perfect for those Summer holiday gatherings. Each year I try to make a themed recipe to celebrate all of the United States Patriotic holidays that fall during the Summer months. This year I wanted to experiment with an easy, no bake dessert like this Patriotic Berry Trifle. The flavors of vanilla pudding, buttery pound cake, whipped topping ... Read More about Patriotic Berry Trifle (No Bake)
Sautéed Balsamic Spinach
Fresh baby spinach sautéed on top of the stove with thin slices of garlic, extra virgin olive oil and balsamic glaze. Lately, I've been addicted to adding balsamic glaze to my recipes. Because it's a bit thicker and sweeter than vinegar, it adds a nice flavor. This recipe for Balsamic Spinach is no exception and goes perfectly with many of our favorite recipes. All you need are four ingredients and fifteen minutes for a delicious vegetable side dish that serves 4 people. Try ... Read More about Sautéed Balsamic Spinach
Ritz Cracker Baked Chicken
Boneless chicken breasts soaked in buttermilk; then coated in Ritz cracker crumbs and baked until juicy and golden brown. I had some leftover Ritz crackers when I recently made the Velveeta Shells & Cheese; so I decided to use them as a topping for this Ritz Cracker Chicken. Boneless chicken can sometimes be a little dry; especially if overcooked. Brining the chicken or soaking it in buttermilk first is a good way to seal in the juices; leaving your chicken extra ... Read More about Ritz Cracker Baked Chicken
Eggplant Fritters
Learn how to make this tasty Greek style side dish for Eggplant Fritters with grated eggplant, garlic, basil, tomatoes and scallions. About two years ago, I had my first fritter while vacationing in Greece. They were made with zucchini and I loved them so much, I even made my own version upon my return and added the recipe to my cookbook. Before leaving for vacation, I was trying to clean out my refrigerator and realized I had an eggplant in there that I never got a chance to use. I do ... Read More about Eggplant Fritters