I was serving a crowd with a mixture of seafood loving and vegetarian guests for the housewarming of our new holiday house on the island of Santa Maria, Azores. Continue reading “Paella for a Crowd”
This Fresh Corn Risotto is a great way to take advantage of corn season. The Salsa requires a lot of different herbs which are also at their peak in corn season so it is a perfect match! Continue reading “Fresh Corn Risotto with Shrimp and Salsa Verde”
Want to change up the ol’ rosemary-red-wine-dijon lamb flavour? I have just the thing with this leg of lamb with white wine and glazed with Marjor Grey’s Chutney. Continue reading “Roast Lamb with White Wine and Major Grey’s”
This lightened version of the classic French dish Pommes Anna uses chicken broth in place of butter between the thin layers of potato. A touch of mayonnaise in the broth and a finishing touch of melted butter bring back the richness without the calories. Continue reading “Potatoes Anna Light”
This chicken fricasée dish has a creamy sauce that tastes and feels rich but it is actually quite light. It might be light on calories but not on flavor! Continue reading “Chicken Fricassée with Orzo”
This soup is so flavorful and it only takes a few minutes to prep for the slow cooker! Continue reading “Slow Cooker Tuscan Sausage Tortellini Soup”
This lemon soup is also known as Avgolemono. You can make it with ingredients you probably have on hand at any point in time. It is refreshing and filling at the same time. Continue reading “Greek Lemon Egg Soup”
This Lemon Chicken is even better than take out. And healthier too since there is no batter or deep frying going on. But there is no compromise on flavor! You can make this at any time of the year since the ingredients are all readily accessible! Continue reading “Lemoncello Chicken”
I had forgotten about this recipe for a while. I made it for a crowd many years ago and was asked for the recipe by a few of the guests. They are still raving about it. Since they reminded me of it I have put it back into my regular rotation of recipes.
Orzo is pasta in the shape of rice and makes a great side dish hot or as a cold salad. Toasting the orzo in the oven before cooking it is an unusual step and it gives it a wonderful, nutty flavour. This makes a great side for pork or chicken. The mushrooms contribute to the nutty, earthy flavour of it so anything that mushrooms go well with, this will too. I served it with schnitzel in the spirit of Jaeger schnitzel.
The recipe calls for fresh tarragon. If you like tarragon go for it. I like it better without but my guests liked it in – so – it is up to you!
This makes a lot- about 12 servings so it is great for a crowd. You may want to halve it if you only have a few people or you will be eating left overs! May not be a bad thing – it reheats well!