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Bourbon & Vanilla Peaches

by Michele Pesula Kuegler July 19th, 2018 | Appetizers, Desserts, Recipes, Tapas Monday

Bourbon & peaches- a new classic combination




We spent a weekend in Melbourne, Florida, in June to celebrate my brother's birthday. Arriving on Friday afternoon, they suggested we meet them at Downtown Produce to finish party shopping and do a wine tasting. Wine + family time = YES!

While we were going from station to station trying wines, I also was checking out all
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What Nobody Told You about Food Poisoning Claims

by Editorial Team July 19th, 2018 | Cooking Basics
If you travel, either alone, with friend or with your family, the package holiday is an alluring idea. If your idea of a holiday is a relaxing getaway with no pressures or responsibilities, the convenience and cost of an all-inclusive holiday is incredibly appealing.

Unfortunately though, eating and drinking only in one place can make you vulnerable to every holiday maker’s nightmare: food poisoning! No one wants to waste their holiday hiding away in the hotel room thanks to a side helping of E coli or Salmonella. Those who fall victim to unsanitary food practices are justifiably angry and usually wish
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How Do You Make Sure that a Delivered Meal Suits Your Gastronomic Preferences?

by Editorial Team July 18th, 2018 | Cooking Basics

We all have preferences when it comes to dishes. There are people who prefer spicy foods while others cannot take even the slightest spice in their meal. Others have a sweet tooth and there are also those who love something sour.


When preparing these meals at home, it is a lot easier to decide what to put in what you eat. You can add more salt and spices for more flavors or you can keep it bland if that’s how you like your meals.


It is a different story though when it

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Pickled Peaches

by Michele Pesula Kuegler July 17th, 2018 | Recipes, Side Dishes

A bright, refreshing way to serve peaches




When summer arrives, so does a great amount of fruit. Our minds often turn to transforming the fruit into a dessert, be it a pie, ice cream, crisp, or some other sweet treat. While I like some sweetness, I also like some contrast in my foods. That's where this recipe comes in handy. It provides the freshly picked sweetness of peaches balanced with the tangy bite of vinegar. Although it's not a combination I'd tried prior to creating this recipe, it's one that was an instant hit. Serve them as is, on
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Low Carb Cauliflower Lasagna

by Michele Pesula Kuegler July 12th, 2018 | Healthy Cooking, Main Dishes, Recipes, Vegetarian

An even healthier, and still hearty, alternative to regular lasagna


On Tuesday, I shared a recipe from the Think Tasty archives for Individual Spaghetti Squash Lasagnas. That version of lasagna definitely is healthier than regular lasagna, as all of the noodles are replaced with spaghetti squash. This recipe takes it a notch higher on the healthy scale while still keeping the dish delicious.

How did I do that? First, I replaced the lasagna noodles with cauliflower that's been blitzed in the food processor and steamed. Second, I removed the ricotta layer. Third, I used less mozzarella per serving.

How did
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Individual Spaghetti Squash Lasagnas

by Michele Pesula Kuegler July 10th, 2018 | Healthy Cooking, Main Dishes, Recipes, Vegetarian

A healthy, yet hearty, alternative to regular lasagna




I don't think I've met a squash that I dislike. Whether it be a squash of a summer nature, such as zucchini, or a winter squash, such as butternut, I love them all. Each of them has its own delicious qualities. What I especially love about spaghetti squash is its versatile nature. Prepare it in its shell and serve a dish as a squash bake. Remove the squash with a fork, and turn it into a healthy bowl of "pasta". For this recipe it creates a fine fake noodle layer in
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Spinach & Salsa Egg White Muffins

by Michele Pesula Kuegler July 5th, 2018 | Breakfast Dishes, Healthy Cooking, Recipes, Vegetarian

You'll want to eat more than one; no guilt in that!




As I mentioned on Tuesday, a good number of the meals I eat have an egg focus. Most often these meals involve eggs whites. I make scrambled egg whites, egg white omelets, or just simple fried egg whites.
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Sweet Potato ShakShuka

by Michele Pesula Kuegler July 3rd, 2018 | Breakfast Dishes, Main Dishes, Recipes

Make breakfast for dinner an extra special treat.




I'm a fan of eggs- for breakfast, lunch, and dinner. Most often you'll see me creating some dish or another with egg whites, but sometimes I just need more sustenance than that. A nice, easy go-to is a simple omelet with some veggies, maybe some protein, and cheese. However, for not much more effort, an excellent choice is a shakshuka. This recipe is just one version, and a vegetarian one at that. Rereading the recipe, I discovered that this recipe was created in my pre-runny yolks days. Now, when I make
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Sweet Strawberry Biscotti

by Michele Pesula Kuegler June 28th, 2018 | Breakfast Dishes, Desserts, Recipes

Delivering the flavor of summer all year long.




These biscotti are different than many of my other variations; there is no glaze on them. When I was first tinkering with the idea of this recipe, I wanted to be sure that it produced a sweet treat. I knew that strawberries (most likely freeze-dried) would be the flavor focus, but I also wanted something else to guarantee they tasted like a dessert.

Adding sweetness: there are so many options. I could have used a milk chocolate glaze and presented these as chocolate covered strawberry biscotti, but I already made a
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Strawberry Soufflé

by Michele Pesula Kuegler June 26th, 2018 | Desserts, Recipes

Soufflé- there's no need to be scared of making it


I don't make soufflés all that often, but when I do, I often think of the fear this dish causes. They're difficult to master, they require so much work, they deflate as soon as you take them out of the oven. Honestly- I wouldn't waste the time worrying like that; I'd take the time and start baking. Besides just giving it a try, I'd also recommend reading and following the directions. Go step by step through the recipe, before cooking, and then follow it to a T once you
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Roasted Rhubarb Crostini

by Michele Pesula Kuegler June 21st, 2018 | Appetizers, Healthy Cooking, Recipes, Tapas Monday, Vegetarian

A simple spring dish that has complex flavors




All of our palates change with time, I assume. I know mine has. It's a topic my husband and I often discuss: what dishes didn't you eat as a kid that you love now? One of the items on my "wouldn't eat it as a kid" list is rhubarb.

My mom never cooked with rhubarb. I don't know why, but it wasn't part of any sweet or savory dishes at our house. My first introduction to it was at a friend's house, served in a strawberry-rhubarb pie. I remember being so disappointed.
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Strawberry Rhubarb Salad

by Michele Pesula Kuegler June 19th, 2018 | Recipes, Salads, Tapas Monday

A delicious duo of spring produce




As spring draws to an end in New Hampshire, we have some local produce available. With a winter that stretched well into March, seeing freshly picked fruits and veggies in the market is exciting. Rhubarb and fiddleheads are among the first produce items available, followed a few weeks later by strawberries and other items. In the period of overlap, it's the perfect time to make this salad. I'd
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Berry & White Chocolate Scones

by Michele Pesula Kuegler June 14th, 2018 | Breads, Breakfast Dishes, Desserts, Recipes

Yum! What more can I say?




Yes, these scones have a blue tint to them. If that bothers you, so be it. See, these scones are made with real blueberries, and sometimes they burst when mixing the batter. I'd far rather have a lot of blueberries in my scones,
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Cinnamon Roll Scones

by Michele Pesula Kuegler June 12th, 2018 | Breads, Breakfast Dishes, Recipes

The most delicious breakfast hybrid ever.


I have been making homemade scones for at least fifteen years. I have been making my lazy day cinnamon rolls for about ten years. However, until two years ago it didn't occur to me that the two might pair well. Thankfully that idea came to mind, and this delicious hybrid scone was born. They have all the flavors of a cinnamon roll without all of the time that those rolls require. Definitely a good way to cure a craving for sweets on a weekend morning.

Keep reading to learn more about this recipe
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Healthy Thai Salad with Chicken

by Michele Pesula Kuegler June 7th, 2018 | Healthy Cooking, Recipes, Salads

Why can't cabbage be the base for a salad?




When I think about creating a new green salad, I usually begin with romaine, kale, or some other version of lettuce. As I considered making a Thai style salad, my mind went to cabbage. Don't ask me why, but I was excited to create a salad that was totally different than any I've made. Yes, I've used cabbage in salads, but they tend to become side dishes that are almost exclusively some version of slaw. This would be my first entrée salad featuring cabbage.

Working with cabbage is different than working
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Blueberry & Chicken Salad

by Michele Pesula Kuegler June 5th, 2018 | Recipes, Salads

A berry-licious entrée salad




One of the things that I love about summer is the omnipresence of salads. Although I enjoy salads throughout the year, they appear less frequently on the menu in cooler months. Who really wants a big salad for dinner when there's a snowstorm raging outside? However, in summer when it's hot and steamy, my entire household is glad to have a cool, yet filling, dinner. This salad makes me especially happy because there are blueberries incorporated in the salad topping
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Cheddar & Chive Scones

by Michele Pesula Kuegler May 31st, 2018 | Breads, Breakfast Dishes, Recipes

Warm scone, pat of butter: utter happiness


On Tuesday I shared a savory scone recipe from the Think Tasty archives and noted that the majority of the scones that I make are sweet. That obviously is true since I haven't created another savory scone recipe in the eight years since that recipe was first published. As I tend to make scones at breakfast, I guess my family and I typically crave sweet items in the morning.

For this new recipe I'd like to take full
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Savory Scones

by Michele Pesula Kuegler May 29th, 2018 | Breads, Breakfast Dishes, Recipes

Who says that scones need to be sweet?




Most of the time when I make scones they are of a sweet nature. Whether they be filled with some sort of chocolate or fruit or topped with a maple or cinnamon glaze, they are a sugary breakfast  or brunch item.
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Cinnamon Cereal Cookies

by Michele Pesula Kuegler May 24th, 2018 | Desserts, Recipes

Instead of a bowlful of cereal, why not have a cookie-ful?


I enjoy most food documentaries. When I discovered that there was a new season of Chef's Table, I eagerly watched the first episode. I was delighted to see that Christina Tosi was the subject of this show. Although I haven't been to Milk Bar, I like seeing her culinary creations online and in TV shows. She is a gifted baker. In this episode she talked about cereal cookies. I had not considered putting cereal into cookies.

After the show I wondered what cereals would work well. I figured it
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Soft Sugar Cookies

Michele Pesula Kuegler May 22nd, 2018 | Desserts, Recipes

Cookies + frosting = happiness




When sugar cookies come to mind, they typically are the crunchy sort that you shape with cookies cutters, right? However, once you make these soft sugar cookies, you may move your cookie cutters to deep storage and think only of these. What can I say about these cookies? They're incredibly tender. They are topped with a thin layer of buttercream. They are utterly addictive.
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