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Fascinating facts about Parmesan Reggiano: 2. In 2012 there was an earthquake in Modena, where the factory is located which made almost all the 33,000 Parmesan wheels in their storage bunker to fall to the ground (photo below) 3.True Parmesan cheese is produced in the regions of Emilia-Romagna, Lombardy, and Veneto
Who doesn’t love a sausage ball appetizer? Red Lobster Chesapeake Bay Biscuit mix replaces the usual Bisquick biscuit mix in my recipe, along with Italian sausage taking the place of breakfast sausage, to make Italian Sausage Balls! And the surprise ingredient is pimiento cheese.
This is my favorite margarita to order at our local Mexican restaurant. The secret ingredient is Grand Marnier that infuses it with lovely orange flavor.
Panzanella is a rustic Italian chopped salad that features Italian bread cubes soaked in red vinegar salad dressing with fresh garden tomatoes, basil and garlic. From there you can add Mozzarella or Burrata cheese, Kalamata olives, red bell pepper, and/or grilled shrimp.
I love my fresh salsa recipe because you can adjust the seasonings to your specific taste. If you like spicy, add a little more jalapeno pepper. Love cilantro? Add more. If you like your salsa a little sweeter add a bit more honey. Have fun with it!
Ever since I was a child, Thousand Island was my favorite salad dressing. It’s easy to make and I recently found this fabulous recipe in the Bridal Edition of the Betty Crocker Cookbook. It calls for pimiento stuffed green olives in place of the pickle relish. YUM!
When I was growing up in Roanoke, Virginia, my mother would take my brother and me to the Miller and Rhoads tearoom in downtown Roanoke. The Missouri Club Sandwich was always my favorite. A traditional club sandwich smothered in a luscious cheddar cheese sauce.
Another fun use for my Le Creuset Brasier Pan…Focaccia Bread!
One of my favorite pots to cook everything in – from pasta to cassolette – is a Le Creuset Signature Braiser. It easily goes from stovetop (works on my induction stovetop as well as gas and electric) to oven. This is the pot that I used to make Meghan Markels
This recipe is an oldie, but a goodie. My mom used to make this back in the 1960’s. Always a popular spread for your appetizer table.
Grab some bubbly and join me while I show you around. I can’t wait to share my love of southern food, cocktails and champagne with you.
