Bloody Mary Shrimp

Bloody Mary Shrimp

This is a ridiculously easy recipe that’s just as fun to serve as it is to eat. I love a good Bloody Mary and I love shrimp, so these Bloody Mary Shrimp are the best of both worlds. I keep my recipe pretty simple, with 

Chicken Liver Pate

Chicken Liver Pate

Liver. You either love it or hate it; there’s rarely an in-between. I grew up with parents who liked liver and onions so it was an occasional dinner of my youth and one I’ve always enjoyed. And it wasn’t just liver and onions we ate, but 

Asian Style Steak and Veggie Rolls

Asian Style Steak and Veggie Rolls

I had steak and vegetable rolls similar to this many moons ago and finally decided to make them myself. The steak is sliced thin, pounded thinner, then marinated and stuffed with barely-cooked veggies that add a flavorful, nutritional punch. These work as an appetizer or a 

Hot Cherry Peppers Stuffed with Prosciutto and Provolone

Hot Cherry Peppers Stuffed with Prosciutto and Provolone

In case you didn’t know it, I’m huge on Pinterest! Okay, well, my Pickled Hot Cherry Peppers recipe is huge, anyway. One of the things I miss most about living in Connecticut is being able to find both fresh and pickled cherry peppers at the 

Trinidad Scorpion Pepper Canned Salsa

Trinidad Scorpion Pepper Canned Salsa

We grew Trinidad Scorpion Peppers this year and they were pretty prolific, much more so than necessary, considering there are only so many of the second-hottest-peppers in the world you can eat I grew Ghost Peppers a few years ago and can tell you the 

Smoked Salmon and Cucumber Bites

Smoked Salmon and Cucumber Bites

I am buried in a myriad of projects right now and am rushing to complete them as the days grow shorter. I know it’s not technically autumn yet, but once Labor Day has passed us by and NFL games are officially part of my Sunday 

Vegetable Spring Rolls with Spicy Apricot Dipping Sauce

Vegetable Spring Rolls with Spicy Apricot Dipping Sauce

Fresh spring rolls, sometimes called summer rolls, are beautiful, aren’t they? No matter what you decide to fill them with, they become these gorgeous stained glass works of edible art. I’ve made spring rolls a number of times because I love their crunchy freshness as