I was inspired by our trip to Zermatt Switzerland to try my hand at Swiss Fondue. Every where I looked I saw buses advertising Gruyere cheese and fondue pots in every kitchen store. Every menu I opened and every restaurant seemed to beacon me to try the cheesy swiss inspired dip.
I mentioned Huevos Rancheros in a previous post when I made Posole and I was describing all the wonderful things you could make with Enchilada sauce. I decided that I should write a post on how to make Huevos Rancheros since it is one of my favorite breakfast or brunch recipes.
I made this dish during my teenage years, long before I knew how to make real Chili Rellenos (click on the link to get the Authentic Version). Since I learned the real ones, I have neglected this recipe and it fell into disuse, way in the back of of my mind with all of the dusty memories of old.
The first time we tried these Cheese-Stuffed-Bacon-Wrapped-Spicy-Wonders-of-the-Appetizer-World was about 13 years ago in Hawaii. We were visiting friends on the island and they whipped up a BBQ extravaganza including Bacon Wrapped Jalapeño Poppers! I’m not sure if it was the friends, the beach scene of the Jalapeño Poppers but we never forgot them and promptly made them part of our cooking repertoire.
When I was 19 years old I was invited to a “Pioneer” lunch at my friend Frieda house. She rolled out the red carpet for us with white tablecloths and fine China. It was my first experience with a “fancy” grown up dinner and I was wowed!
So I am back home in California after living in Italy for a year and a half. We will only be home for three months, working and visiting with friends and family before we return to Italy again. As a side point I am enjoying such novelties as a good heater in my house, a powerful shower head in a roomy bathroom and a dryer to dry my clothes!
(with Keto, Vegetarian & Gluten free Versions)
Nothing warms the body like a steaming bowl of soup! We have been enjoying this French Onion Soup for years! Onion soups date back to ancient times and have always been a staple because onions are cheap and plentiful and you can always find one around even if you have nothing else! The French made this awesome by making it “gratinéed” this means with crusty bread and bubbling melted cheese on top!
During a recent dinner party I felt bad serving Tiramasu to our guests and leaving out my Keto crazy husband. So in an act of solidarity I got busy looking for a dessert he could have on the Keto diet. He had already bought a sugar substitute in the form of Erythritol so I was ready to create something delicious for him.
How comforting it is to have a steaming bowl of soup on a cold November day. One of our favorite soups in my house is Mexican Chicken Tortilla Soup. It’s like a party in a bowl and is a real crowd pleaser. I can’t even count how many countries I have made this soup in: America, Italy, Mexico, Nicaragua, Japan…I have been making this Tortilla Soup for years now and it never disappoints.
Mmmmm, Pumpkin Risotto! It was one of my first acquired recipes while living in Italy and one of my favorites! The Autumn, with its sunny days and cold nights is the perfect time to enjoy this Autumn vegetable while it warms your home and your family. Pumpkin Risotto is like eating macaroni and cheese, the color is orange and the texture creamy. The addition of butter and parmesan at the end adds that cheesy goodness that we all crave.
