Thanks for visiting my site! This is so all of my friends and family can check out all of the new yummy recipes I try out and the family recipes I honor. I don’t claim to make up too many recipes on my own but I love good food, I scower magazines, websites, blogs and books for great recipes and I will give credit to who I get them from- when I can remember! My biggest influences are my family and Rachael Ray!

The Dijon sauce made with this is absolutely amazing! The recipe doesn't call for cheese- but you don't even miss it! If you really want cheese, I recommend Brie or Goat cheese.
2 boneless New York strip steaks (3/4 inch thick; 1 1/2 pounds total), excess fat trimmed
Salt and pepper
1 tablespoon olive oil
4 large shallots, thinly sliced (2 cups)
1/3 cup heavy cream
1 tablespoon Dijon mustard
4 sandwich rolls, split and toasted, Ciabatta bread recommended
2 cups baby arugula

Pat steaks dry with paper towels and season with salt and pepper.

In a large skillet, heat oil over high. Cook steaks until medium-rare, about 4 minutes per side. Transfer to a cutting board and tent loosely with foil.

Reduce heat to medium, add shallots, and cook until softened, 8 minutes.

Add cream and 2 tablespoons water and cook, stirring, until slightly thickened, 1 minute. Stir in mustard and season with salt and pepper. Thinly slice steak against the grain. Make sandwiches with rolls, shallots, steak, and arugula.
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Recipe Borrowed From: 
Everyday Food Magazine
A recipe from my mother that was always at our family's BBQ's and gatherings. You don't have to do the bread bowl, but it's highly recommended. It tastes delicious and tastes like home...
Sour Cream
Dill Weed (1 tsp?)
Dill Seed (1/2 tsp?)
Celery Salt (1/2 tsp?)
1 tsp onion soup mix (Lipton)
1 clove fresh minced garlic
Round loaf bread (Rye, Pumpernickel or Sourdough)
Extra loaf bread or veggies for dipping

Sorry, this recipe doesn't have exact measurements, it's from an old hand written recipe card of my mother's- everything is "to taste".

Highly recommended to make the dip 1 day ahead of time as it tastes better after sitting.

Mix equal amounts of mayo and sour cream, maybe a little less mayo. Mix in all other ingredients until it tastes good to you. Remember, start of with less than you think, you can always add more, you can't remove!

Refrigerate for at least 1 hour, but best overnight.
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Recipe Borrowed From: 
Nancy Gremmo
Perfect meal to make ahead and bake when ready! The picture doesn't do it justice. One of our favorites, thank you to my sister for teaching me how to make.
four chicken breasts, sliced into thin strips
14oz can mild enchilada sauce
14oz can refried beans
2 cups shredded cheddar or pepperjack cheese (or combo)
3 green onions, chopped
handful chopped cilantro
soft flour tortillas
2 tbsp vegetable oil

Heat oil in a skillet on medium heat. Add the chicken and green onions and saute until chicken is browned. Add enchilada sauce and cilantro to the chicken, heat another 5 minutes.

Lightly grease a baking dish. I use a round casserole dish, you can also use a 9X13 pan. Place a layer of tortilla in the bottom of the dish (the medium size tortillas fit perfectly in my round dish, but you may have to cut some tortillas to fit a layer. continue reading...

Recipe Borrowed From: 
Karin Caicedo
This delicious soup is perfect to serve along side with some crusty Italian bread.
2 tablespoons olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
5 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (1/2 bunch)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini
1 cup grated Romano cheese or Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes.
(Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. If too long, will become mushy.
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Recipe Borrowed From: 
Jean Claude Fra, via Epicurious
Its like French bread pizza, fancy style! Tastes like French onion soup on bread.
3 tablespoons extra virgin olive oil (EVOO)
6 anchovy fillets
3 large or 4 medium onions, sliced
4 cloves garlic, chopped or thinly sliced
1 tablespoon fresh thyme, chopped or 1 teaspoon ground thyme
About 1/2 teaspoon dried oregano
Salt and pepper
1 24-inch loaf crusty French bread, halved lengthwise and crosswise (or buy 2 smaller loaves to yield 4 individual foot-long sections)
2 cups Gruyère or Fontina Val d’aosta cheese (from a 10-ounce brick), shredded
1/2 cup grated Parmigiano Reggiano cheese

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Recipe Borrowed From: 
Rachael Ray
Perfect little individual serving brunch item! Super easy to make.
Cooking spray
6 thin slices prosciutto
2 ounces fresh mozzarella cheese, torn into small pieces
3 large basil leaves, torn
6 eggs
Freshly ground pepper

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Recipe Borrowed From: 
Rachael Ray
Made these tonight and they were a huge hit! Gotta love Pinterest!
3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard (or any mustard)
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
Dash of Worcestershire sauce
Dash of hot pepper sauce
8 ounces corned beef (ground, chopped or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
12 to 15 egg roll wrappers
Vegetable oil

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Recipe Borrowed From: 
Love a good creamy bolognese (meat sauce), and the veal makes the dish! Don't be afraid of using veal, its delicious. This is one of my new favorites. I used spaghetti instead of bucatini (thick, hollowed out spaghetti style pasta), because bucatini is kind of a pain to eat.
2 tablespoons olive oil
1 pound ground veal
1/4 pound ground pork or sausage
1 small carrot, finely chopped or grated
1 small rib celery with leafy top, finely chopped
1 small onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons thinly sliced sage (about 12 leaves)
salt and pepper
3 tablespoons tomato paste
1 cup dry white wine
1 1/2 cups vegetable stock
1 ounce dried porcini mushrooms-rehydrated in hot water, rinsed and chopped
1 cup whole milk
1 pound pici or bucatini pasta (or spaghetti)
grated pecorino-romano cheese, for topping

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Recipe Borrowed From: 
Rachael Ray
Super easy, inexpensive and delicious! I served with Spanish rice and black beans.
1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup your favorite salsa
1 package Taco seasoning, or 1 tbsp of your own concoction (mix small amounts of cumin, chili powder, garlic, onion powder, paprika, salt and pepper
1 cup sour cream
garnishes- green onions, cilantro, shredded cheddar or pepper-jack


Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. 
If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.
Serve with any garnishes you want as well as rice and beans. 
Recipe Borrowed From: 
Delicious summer pasta, added a bunch of my own twists to it!
1 pint grape tomatoes
1/2 lb spagetti or angel hair pasta
4 tbsps extra virgin olive oil
2 tbsps balsamic vinegar
salt and fresh ground pepper
1/2 cup fresh basil, chopped
3 tbsps pine nuts, toasted in a dry pan ahead of time
1 or 2 big handfuls baby spinach
1 tsp lemon zest
2-3 garlic cloves, minced
1/2 lb fresh mozzerella, diced into 1/2 inch pieces

Preheat the oven to 400 degrees.

Bring a large pot of water to boil, generously salt the water. Cook the pasta to al dente. Before draining pasta- reserve 1/3 cup of starchy cooking water.

Place the grape tomatoes on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast until bursting, 15-20 minutes. When done, drizzle balsamic over the tomatoes. continue reading...

Recipe Borrowed From: 
Jillian Fra