Yearly Archives: 2014


Moonstruck on the Bay Smoked Salmon Cheesecake 2

Moonstruck on the Bay Smoked Salmon Cheesecake   Russ and I have travelled extensively professionally and often for extended periods (making us less inclined to travel for pleasure these days) and while I almost never want to eat at the hotel for dinner (too many great restaurants out there)—I’m a […]


Eastern Shore Seafood Cheesecake 2

Eastern Shore Seafood Cheesecake   Waterside living—be it poolside, bayside, lakeside or a picnic at the river or on the bank of a stream—is best when shared with friends and family. As we all know, food plays a key role in any waterside gathering and the simpler the better to […]


Muldoon Road’s “Secret Sauce”

Many years ago I was stationed in Alaska at Elmendorf Air Force Base (AFB) in Anchorage, Alaska on the shore of Cook Inlet as an Airman First Class (just a “two-striper”) in the Air Force Commissary Service (AFCOMS). To say that we were poor is an understatement! My former husband had […]


Chimol (Salvadoran “Salsa”) 3

I am the grandchild and great grandchild of European immigrants and was blessed to grow up in a home where Norwegian, German, Scottish and Who-the-Heck-Knows cultures maintained an environment where food was always “different” but amazing and trying something “new” was both the norm and a culinary adventure! After all, […]


#3 of 100 Weeknight Ways to Rock Store Bought Rotisserie Chicken; Old Fashioned Herbed Chicken and Rice 1

Old Fashioned Herbed Chicken and Rice Ingredients: 1/2 c. butter (salted) 1 c. sweet onion, diced (one medium) 1c. sliced celery (heart and all) 1 T. fresh Thyme, minced 1 t. fresh oregano, minced 1/2 t. fresh rosemary, minced 1/2 t. freshly cracked black pepper 2 c. long grain rice (I […]


Panini-Style Rotisserie Chicken Sandwich

#2 of 100 Ways to Rock a Store Bought Rotisserie Chicken

Panini-Style Chicken, Basil, Sun Dried Tomato and Provolone on Rustic Rye Sandwiches   Remove the purchased rotisserie chicken from its container and remove all trussing or twine from the bird. Thinly carve about four slices of breast meat from the rotisserie chicken–across the grain and retaining the skin with each slice. […]