Month: February 2011

Grilled Flank Steak And Spinach Salad With Herb & Garlic Potatoes

A couple of months ago my husband and I decided that we needed to cut back on red meat and enter more vegetables, fruits, and fish into our diets. I have always been a meat eater but am surprised at how much I actually…

Sea Scallops in Wine Sauce With Black Japonica Rice

The men in my house would rotate tacos, spaghetti, pizza, and grilled burgers every day of the week if I let them. I love those things too, but maybe once a month. The dinner request for tonight was tacos but that would have involved…

Peanut Butter Balls

Few things in this world go together better than peanut butter and chocolate. And then there’s peanut butter, chocolate, and pretzels…even better. And let’s not forget, this is dairy-free and gluten-free. Dairy-free chocolate that tastes like a high quality chocolate, gluten-free pretzels that are…

Blueberry & Walnut Banana Bread

For some reason, I cannot throw an overripe banana away. Probably because I buy organic bananas and it just kills me that they are so expensive and we didn’t eat them. So I’ve had 4 blackened, organic bananas on my kitchen counter staring at…

Pan Fried Pork Chops & Roasted Vegetables

A blizzard hit us last night…and it’s almost the end of February. Just when I thought I was gearing up for spring and looking forward to milling around in the garden, the wind chill dropped to below zero and the sky let go of…

Thyme For Lemon & Rosemary Cookies

It happens every year. Right around the end of February I start getting spring fever. I can’t help myself and I start saying ridiculous things like, “Can you believe they’re predicting snow?” or “Wow, did you see how frosty it was this morning, is…

Stuffed Chicken Breasts With Tomato & Onion Salad

It’s late February and I’m already longing for summer food. That can’t be good considering I’m sitting her watching the snow fall in huge, fluffy, flakes out of the sky. I suppose the snow and frigid temperatures they are forecasting means that we’ll be…