Are you a person that still loves staying at home and cooking for your family in this ever growing, fast paced society? Well I do too. I feel that going out to eat takes away from the time our family could be spending at home while I’m cooking, all of us together in a relaxed environment. This compared to driving around the parking lot for 10 minutes just to get any parking space, waiting 20-60 minutes to be seated, another 30 minutes to eat, spending money that would have been better used elsewhere, and finally getting home just in time to go to bed, not having spent any time in a sustained conversation because of the constant interruptions from the waiting staff and others around us. We also don’t have 20 televisions in every direction around us that leaves me with the feeling of us only being there in body with our minds somewhere else. I have fond memories of sitting at the dinner table with my brothers and laughing about whatever it was that we thought was so funny. For me cooking is not only an enjoyment of good food but a way of letting my family know that I love them. Growing up, my mother was always in the kitchen either cooking a healthy lunch or cooking a mouthwatering dinner. It seems like my mother was always cooking something that not only filled our home with its delectable fragrance but we could smell her cooking before we even got to our yard. Do you have the same childhood memories coming home from school?
My love for cooking started at a very young age with an Easy Bake Oven at the age of 3 or 4. Suffice it to say I burned it out from overuse. But my mom always encouraged me to come into the kitchen with her when she was cooking and she made me part of all the steps of preparing and cooking our next delicious meal. Now, as an adult I am proud to be continuing with the skills my mother taught me and the love for good cooking that she instilled in me so many years ago. A love that is very contagious. It was not without its pains, of course, because when I was 8 years old I decided I would start cooking breakfast for my three brothers, which met with many complaints of lumpy grits. I laugh about it now because there was never any food left on their plates. And the complaints stopped completely when I finally mastered the perfect pot of grits. After all these years, I decided to share not only my love of food with others but my experiences, some I have to laugh about, along the way. I also wanted to share the many rewards of not only cooking for my family but the interchange of encouragement, warmth, and laughter which always gets placed at the table by way of each family member at the dinner table.
So, whether you have been cooking for decades or you have yet to start, I’m sure you will find something here that will spark your interest to continue on in creating new ideas for your family or to begin new in starting you own memories for you and your family to enjoy for years to come. Whether single, a couple, with kids or not, we’re cooking up something for you. So keep checking back because I will be adding recipes, tips, and more.
Five years ago, with the publication of The South Beach Diet, renowned Miami cardiologist Dr. Arthur Agatston set out to change the way America eats. Now he has an even more ambitious goal: to change the way America lives by helping Americans become...
Rosemary Marinated La Cense Flank Steaks with Tomato Salad and Black Olive Dressing
Ingredients for Tomato Salad and Black Olive Dressing
* - 3 tbsp extra virgin olive oil
* - 2 cloves garlic
* - 6 anchovy filets
* - 1/4 tsp crushed red pepper
* - 2 tbsp red wine vinegar
* - 1/4 cup pitted black olives
* - 1 tbsp flat parsley
* - 2 large ripe tomatoes
Preparation
1. Chop rosemary and mince garlic.
2. Mix the oil with rosemary, garlic, salt and pepper. Rub into the steaks and allow them to marinate overnight, if possible.
3. Grill 3 minutes on each side for medium-rare. Let the meat rest 10 minutes before slicing.
4. Slice steak, sprinkle with a bit of salt. Dress with the tomato salad.
Preparation for Tomato Salad and Black Olive Dressing
1. Chop garlic, olives and parsley. Core and cut tomatoes into big chunks.
2. Place cast iron pan over the grill. When hot, add oil, then anchovies. Break them up with a spoon. When you begin to get anchovy aroma, add garlic and red pepper. Don't allow the garlic to brown. Add vinegar and olives, then remove from heat.
3. Toss in parsley. Add tomato and toss with olive dressing. Salt to taste.
about whatever it was that we thought was so funny. For me cooking is not only an enjoyment of good food but a way of letting my family know that I love them. Growing up, my mother was always in the kitchen either cooking a healthy lunch or cooking a mouthwatering dinner. It seems like my mother was always cooking something that not only filled our home with its delectable fragrance but we could smell her cooking before we even got to our yard. Do you have the same childhood memories coming home from school?
mother taught me and the love for good cooking that she instilled in me so many years ago. A love that is very contagious. It was not without its pains, of course, because when I was 8 years old I decided I would start cooking breakfast for my three brothers, which met with many complaints of lumpy grits. I laugh about it now because there was never any food left on their plates. And the complaints stopped completely when I finally mastered the perfect pot of grits. After all these years, I decided to share not only my love of food with others but my experiences, some I have to laugh about, along the way. I also wanted to share the many rewards of not only cooking for my family but the interchange of encouragement, warmth, and laughter which always gets placed at the table by way of each family member at the dinner table. 