Appetizers
Drop Biscuits
Love this recipe, adding sour cream gives more moisture to the biscuits. I also love the drop method of making biscuits, it’s much easier and offers a rustic look.
Read More
Potato Leek Soup
My family has been playing the Disney Dreamlight Valley video game. and I have to admit, one of my favorite parts of the game is cooking. After making numerous batches of potato leek soup for villagers in the valley, I just had to make this soup in the my real world kitchen.
Read More
Twice Baked Potatoes
I’ve updated Madeline’s 1979 recipe for Stuffed Potatoes Gratine from Gourmet magazine (featured below). My family loved these, and they make a great side dish for many dinners or could be served as an appetizer.
Read More
Fresh Salmon Cakes
This recipe makes a lot of salmon cakes. We love fishing in the Puget Sound and every other year salmon is in season, with pink salmon being plentiful. Pink salmon fillets don’t freeze as well as coho or king so we make pink salmon cakes instead. The frozen salmon cakes freeze great once we vacuum…
Read More
Baked Tomatoes, Beans and Garlic
This easy dish can be served as an appetizer or as a meal. Serve with a crusty bread, either sliced or torn. I use a Staub ceramic baking dish (10.5 x 7.5 inches).
Read More
Crab Risotto
This is a great side dish, which we sometimes serve alongside beef. I like to make alarger batch with fresh crab and freeze for a quick side dish, appetizer or light meal. We’ve been vacuum packing our frozen foods so that everything has a longer self-life in the freezer.
Read More
Dungeness Crab Soup
We do a lot of crabbing, so we’re always looking for new crab recipes. This is a simple creamy soup that comes together quickly. I use Dungeness crab but whatever type of crab is plentiful in your region would be delicious as well.
Read More
Shallot Cream Soup
This soup makes a great appetizer or a light lunch/dinner meal. It’s a variation of French onion soup, but closer to a New Orleans style onion soup, which is made with cream. Serve with French bread or other crusty bread.
Read More
Deviled Eggs
We color a large batch of Easter eggs each year. After the festivities, I like to make some into deviled eggs. You can eat only so many plain hard boiled eggs! This is my favorite recipe.
Read More
Hummus
We prefer homemade hummus over store bought and it’s really easy to prepare. You may adjust the amount of garlic and lemon to your taste. I prefer Joyva Sesame Tahini, which is also recommend by America’s Test Kitchen. We use the KitchenAid 3.5 cup food chopper. This small food processor is just the right size…
Read More