~ artichoke bruschetta ~ Here’s a little something I invented awhile back. It’s a salad, it’s an appetizer…it’s delicious! 2 (6 oz) jars marinated artichoke hearts, chopped and undrained 2 medium tomatoes, seeded and diced 3/4 cup freshly grated Parmigiano Reggiano cheese 1/4 cup red onion, chopped fine 1/3 cup sweet bell pepper in assorted…
~ Tearoom Tomato Basil Bisque ~ We LOVE tomato soup in our house. As the beginning of a meal or to dip gooey grilled cheese sandwiches into, it’s one of our favorites. Above is my riff on the tomato basil bisque we use to serve at “The Tale of Two Sisters Tearoom” here in Red…
photograph by Jeffrey Placzek ~ spatchcock chicken ~ My friend Shelly introduced me to the idea of cooking a “spatchcock” or “butterflied” chicken at home. This method of cooking a chicken is so amazing, I’m quite sure we’ll never go back to the old way of roasting a chicken again. The poultry cooks more evenly…
~ peppermint ~ ~ orange ~ ~ coconut ~ ~ cayenne ~ Hello my lovelies! Here is the 7th surprise in the “Week of Valentine Treats” line up. I hope you’ve enjoyed the romantic posts this year. I made up a batch of these delicious, melt-in-your-mouth chocolate mousse truffles. These little yummies would make a…
I would like to welcome my friend and talented flower artist, Karen Toocheck, to ChinDeep today for a very special Valentine’s post! She is the proprietor of a wonderful business called The Crystallized Flower Company located in Willoughby Ohio and has generously agreed to share some of the magic and wisdom that goes into…