We’re always looking for Zucchini recipes. Here is a great appetizer with a fraction of the calories of breaded zucchini. Thanks to Marilyn Aliede for introducing us to this one. Baked Zucchini Appetizer July 1, 2016 by Mark Karney Ingredients 1 … Continue reading →
This is a variation of the basic hummus recipe. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe. … Continue reading →
I am always looking for ways to use up the summer bounty of produce and here’s another one. Benedictine is a Kentucky staple, but little known outside of the state. Now, this culinary creation has nothing to do with the … Continue reading →
Most appetizer recipes are not all that healthy, usually being laced with cheese and other fats. So, here’s a healthy recipe for black bean salsa can be served with corn chips. In the summer I grill the onions and roast … Continue reading →
Natalie found this one in one of her Taste of Home annual which always has great recipes. This appetizer departs from the usual party fare and is a nice change. Blue Cheese & Bacon Date Wraps January 31, 2012 by Mark … Continue reading →
This is an easy recipe, I came up with it after having something similar at the Tapas Restaurant, La Tasca. It is best if you make it a day ahead so the flavors get to blend. This is one of … Continue reading →
We made this recipe quite often in the past and recently made it again and remembered how good these cheese balls were. This is a relatively easy recipe to make and a bit different than the usual fare. They are … Continue reading →
This is an old family favorite that we always make for our summer neighborhood parties. We learned this recipe from college friends, Mike and Marilyn Sadowski and have been making it ever since. This is probably the recipe that Natalie … Continue reading →
This award winning recipe (My oldest son, Jared, won first prize in an appetizer contest with it) comes from my Aunt Ellie, my mother’s younger sister. Aunt Ellie loved to entertain and we always looked forward to these cheddar slices around … Continue reading →
This is a healthy, south-of-the-border-favorite. Freshly made guacamole is a real treat. The secret is getting ripe Avocados that are not too ripe. Ripe Avocados will be darker colored and will feel slightly soft when squeezed. Over-ripe Avocados will feel … Continue reading →
Hummus is a staple of North Africa and the Middle East. This is my own recipe that has less fat than others as I don’t use Tahini which is high in fat. Hummus can be enhanced and modified in many … Continue reading →
Here’s a slightly different version of the basic hummus recipe. This version uses Cannelini Beans and is smoother and whiter than the basic recipe. Serve with pita triangles that have been brushed with Extra Virgin Olive Oil and toasted in … Continue reading →
Chex Mix is a holiday tradition, and yes we have modified the original recipe that appears on the cereal boxes. More nuts of course! Karney Chex Mix January 26, 2015 by Mark Karney Ingredients 4 cups Corn Chex Cereal 4 cups … Continue reading →
This is a great way to use up leftover ham. But these are so good, we’ve been known to go out and get a small canned ham just to make these. They freeze well and are nice for parties. You … Continue reading →
Natalie used to make this all of the time, we need to rediscover this recipe. Natalie’s Spinach Pie December 13, 2011 by Mark Karney Ingredients 2 C Flour 1/2 C Cornmeal (White) 1/4 C Grated Parmesan cheese 3/4 C Butter 6-10 … Continue reading →
This is a variation of the basic hummus recipe. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe. … Continue reading →
This recipe has been very popular to those who have tried it, so I feel compelled to add one more Hummus recipe to the website. I’m not sure that it is technically Hummus as it is made from Cannelini beans … Continue reading →
Since I’ve been growing Tomatillos in the garden, I’ve been looking for new recipes to use them in. I found a couple interesting recipes on the web and adapted them to my own tastes and came up with this one. … Continue reading →
I found some tomatillo plants at the garden center this spring and planted them in the garden, specifically because I had never used tomatillos in cooking and I knew that this would force me to do it. The plants produced … Continue reading →
Shrimp has been getting a lot of bad press lately, mostly because of the questionable conditions under which it is farmed. When I saw that my favorite grocery store, Heinan’s, carries sustainable, wild caught Oregon baby shrimp, I came up … Continue reading →
When I got my first smoker, probably in the late 1990’s, I went over to see my backyard neighbor, Dudley Welch who had been smoking fish for quite a while. Dudley had a marinade recipe that he swore by, from … Continue reading →
Smoked salmon is a staple of our diet and is the primary food that I make in my smoker. This is a quick recipe for a delicious spread that can be used on crackers or thinly sliced french bread or … Continue reading →
This is a quick, delicious, summer appetizer that I came up with. We’re always looking for new uses for zucchini. I will usually make this from the first zucchini off the vine and it celebrates the beginning of the summer … Continue reading →
Father Britto Berchmans was an assistant pastor in our parish several years ago who came to us from India. Britto came to some of our Friday night gatherings and cooked a few scrumptious Indian meals for us. This is one … Continue reading →
This summer I grew tomatillos and made a great Salsa Verde. At the same time I made some traditional Red Salsa from the Roma tomatoes in the garden. This is a cooked salsa and closely approximates the salsa we are … Continue reading →