A Little Personal History: Whether it’s the name, variety of ways to make them; I do love deviled eggs. Anytime, day or night. I really enjoy serving them Smörgåsbord style … placing all the “optional” toppings as side dishes so guests can add any combination to “personalize” it to suit their mood. My own favorite is with smoked salmon
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A Little Personal History: When dining out casually, many of the restaurants frequented offer their own version of potato skins on the appetizer menu. While tasty, the potato skins are almost always deep fried. This version makes the skins flavorful and crispy without deep frying. Print Recipe Baked Potato Skins Potato skins – Wikipedia http://en.wikipedia.org/wiki/Potato_skins Chef
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A Little Personal History: Going all the way back to my high school years at Thacher, where avocados were in abundance (there was an avocado orchard), I’ve loved Guacamole. Here’s my favorite way of making, developed over years of trial and error. The secret’s in the hot peppers and sour cream. Description Guacamole sometimes informally referred to as
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A Little Personal History: Needed to whip up a dish for my girls one night. Had some of my award winning chili left-over in the fridge. Wanted to create something that was tasty, filling and different. Something that after, any left-overs could be refrigerated or frozen, re-heated as a meal or late night snack and still taste
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A Little Personal History: Pico de Gallo is one of my favorite Mexican salsas. Whether as a dip for chips, topping for salads, burritos, tacos,  pizza etc. it’s one of my go to salsas. Print Recipe Pico de Gallo Pico de Gallo is made from chopped tomato, onion, coriander leaves, fresh serranos (jalapeños or habaneros are
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