• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Tag Archives: white wine

PUNCH ROMAINE

15 Friday Apr 2016

Posted by Ceri Wilkin in Cocktails, Recipes

≈ Leave a comment

Tags

Chefs Tasting Dinner, easy, lemon juice, orange juice, quick, rum, sparkling wine, The Winthrop Rockefeller Institute, Titanic, white wine

The celebration of our 15 year Wedding Anniversary just happened to coincide with a Chef’s Tasting Dinner at the Winthrop Rockefeller Institute on beautiful Petit Jean Mountain. We didn’t hesitate to hire a sitter and make the two and a half hour drive for the incredible 11 course meal, which also included unlimited sparkling wine, overnight accommodations and a Continental breakfast the next morning.

Guests were invited to travel back in time to 1912, and encouraged to dress in theme (one gentleman appeared in an old-fashioned striped swimsuit and life preserver), where we enjoyed a recreation of the final dinner served in the First Class Salon on board The Titanic, following a promenade around the RMS Titanic exhibit and hearing the dinner announced by a bugler, playing the same call used by every ship in the White Star Line fleet.

Filet Mignon Lili with Potatoes Anna

Filet Mignon Lili with Potatoes Anna

Chocolate Painted Eclairs with French Vanilla Cream

Chocolate Painted Eclairs with French Vanilla Cream – just two of the delicious tastings we enjoyed

In the adorable book of recipes we were given to take home, the only course we didn’t sample and experience was the Punch Romaine, so I made the cocktail at home to taste and enjoy.

PUNCH ROMAINE

punch romaine

2 cups sparkling wine

1 cup white wine

1/3 cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons white rum

ice

simple syrup

Combine sparkling wine, white wine, orange juice and lemon juice, add simple syrup to taste. Shake with ice, pour into a martini glass, drizzle with rum.

Enjoy!

Recipe adapted from The Winthrop Rockefeller Institute Culinary Kitchen

rockefellerinstitute.org/

BRUSSELS SPROUTS WITH HAM AND CARAMELIZED ONIONS and SEARED BRUSSELS SPROUTS

28 Sunday Feb 2016

Posted by Ceri Wilkin in Recipes, Vegetables

≈ Leave a comment

Tags

easy, entertaining, family, ham, Holiday, quick, side, white wine

Delicious, quick and easy Sprout Side Dishes.

BRUSSELS SPROUTS WITH HAM AND CARAMELIZED ONIONS

4 ounces country ham, chopped
5 tablespoons olive oil, divided
2 pounds of fresh Brussels sprouts, trimmed
2 teaspoons salt, divided
2 onions, thinly sliced
1/4 cup honey
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper

Saute ham in 3 tablespoons of hot oil in a large skillet over medium heat, 3 to 5 minutes or until crisp. Remove with a slotted spoon and drain on paper towels.
Add Brussels sprouts to skillet and cook, stirring occasionally 7 to 8 minutes or until light brown and crisp tender, toss with 1 teaspoon of salt. Transfer Brussels sprouts to a bowl, wipe the skillet clean.
Heat remaining 2 tablespoons of oil in skillet over medium high heat, add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, black pepper and red pepper and remaining 1 teaspoon of salt. Add Brussels sprouts and cook, stirring constantly, 1 to 2 minutes or until thoroughly heated. Top with ham.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

SEARED BRUSSELS SPROUTS

Heat 1 to 2 tablespoons of olive oil in a skillet, and cook 1 pound of brussels sprouts, that have been cut in half until they are well browned. Add 1/4 cup white wine and stir. Cover, cook until tender. Season with salt and pepper.
Enjoy!

RED WHITE AND BLUE SANGRIA

03 Friday Jul 2015

Posted by Ceri Wilkin in Cocktails, Recipes

≈ Leave a comment

Tags

4th, celebration, easy, Fourth of July, lemon juice, party, triple sec, vodka, white wine

A pretty, patriotic cocktail to share on the Fourth!

RED WHITE AND BLUE SANGRIA

red white and blue sangria

1 bottle white wine

1/2 cup triple sec

1/4 cup vodka

1/4 cup fresh lemon juice

2 tablespoons agave nectar

3/4 cup blueberries

3/4 cup hulled and sliced strawberries

3/4 cup raspberries

Combine all ingredients in a large pitcher and stir well. Cover and refrigerate. Serve over ice.

Enjoy!

Recipe adapted from The Morning News, July 2008

SALT ROASTED SHRIMP WITH SCAMPI DIP

20 Saturday Jun 2015

Posted by Ceri Wilkin in Recipes, Seafood

≈ Leave a comment

Tags

delicious, easy, healthy, interesting, quick, salt roasted, white wine

It was a long and delightful morning touring Moss Mountain Farm with Mum and my Aunt, and a long and wonderful bike ride in the afternoon with my husband, after which I didn’t feel like making a trip to the supermarket. While my husband dropped the kids off for sleepovers, and stopped to pick up supplies for gin and tonics, I foraged through the fridge, freezer and pantry, and turned up enough provisions, to construct a lovely seafood meal of mussels, smoked salmon, crispy bread, a green salad and Salt Roasted Shrimp with Scampi Dip.

SALT ROASTED SHRIMP WITH SCAMPI DIP

salt roasted shrimp

1 4-pound box of rock salt

16 uncooked unpeeled large shrimp

1/3 cup dry white wine

2 tablespoons fresh lemon juice

2 garlic cloves, minced

1/2 cup butter, chilled and diced

1 tablespoon chopped fresh parsley

Spread salt in 13-by-9-inch baking dish. Arrange shrimp in single layer atop salt.

Heat oven to 500F. Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat. Add a few pieces of butter, whisk until creamy. Return pan to low heat. Add a few more pieces of butter, whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley, season with salt and pepper. Let stand while shrimp cook.

Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes. Transfer sauce to bowl, nestle in salt.

Enjoy!

Recipe adapted from Bon Appetit, April 2009

www.bonappetit.com/

ROASTED BEET SALAD and BAKED BEETS IN BECHAMEL SAUCE

07 Sunday Jun 2015

Posted by Ceri Wilkin in Recipes, Side Dishes, Vegetables

≈ Leave a comment

Tags

balsamic vinegar, béchamel sauce, beets, delicious, easy, fresh nutmeg, garlic scapes, healthy, marinated, pesto, pine nuts, quick, red, roasted, shallot, white wine, yellow

While browsing the produce at the local supermarket, I discovered garlic scapes attractively arranged between the more familiar lettuces and leeks. I brought a bunch home, but then realized I had no idea what to do with them.

garlic scapes

As luck would have it, I found the recipe for this Roasted Beet Salad while reading a magazine during my morning walk on the treadmill, and was eager to try it. We loved the flavorful combination of the marinated beets paired with the subtle garlic flavor of the pesto, and because my husband had enthusiastically bought so many beets, we had enough to make another dish.

ROASTED BEET SALAD

roasted beet salad

6 to 8 red and yellow beets, scrubbed

salt and freshly ground black pepper

1/2 teaspoon onion powder

2 tablespoons balsamic vinegar

1/3 cup fresh basil

1/2 cup garlic scapes, coarsely chopped

1/2 cup pine nuts, toasted 10 minutes in a cast-iron skillet in a 350F oven

juice from 1 lemon

3 tablespoons olive oil

Heat oven to 375F. Wrap each beet in foil, place on baking sheet and roast until beets are easily pierced with a fork, about 55 minutes. Unwrap and cool. Peel and cut beets into slices. Combine onion powder and vinegar in a bowl, season with salt and pepper. Toss in beets and marinate for 30 minutes. Puree basil, garlic scapes, pine nuts, lemon juice and olive oil in a food processor, season with salt and pepper. Arrange beets on serving dish and garnish with pesto.

Enjoy!

Recipe adapted from Self Magazine, May 2015

www.self.com/

BAKED BEETS IN BECHAMEL SAUCE

baked beets in bechamel

4 beets, cut into 1/4-inch slices

1/2 cup water

3 tablespoons butter

1 shallot, finely chopped

3 tablespoons flour

1 cup milk

1/4 cup white wine

salt and freshly ground black pepper

pinch of freshly grated nutmeg

Heat oven to 425F. Arrange beet slices in a 9 by 13-inch baking dish. Add water, cover tightly and bake for about 45 minutes, until tender. Peel.

Meanwhile, melt butter in a saucepan over medium heat. Add shallot and sauté until softened, 2 to 3 minutes. Stir in flour to form a smooth paste. Slowly whisk in milk and wine, and bring to a low boil. The sauce will thicken. Remove from heat and season with salt, pepper and nutmeg.

Pour sauce over cooked beets, return to oven and bake, uncovered, for about 10 minutes until sauce is bubbling and golden around the edges.

Enjoy!

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS and ROASTED PORK LOIN WITH POACHED PLUMS and PORK TENDERLOIN WITH PEARS AND SHALLOTS and ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

12 Thursday Mar 2015

Posted by Ceri Wilkin in Pork, Recipes

≈ Leave a comment

Tags

balsamic vinegar, butternut squash, cherries, cinnamon, deliver, friends, pear nectar, pears, plums, potatoes, red wine, shallots, special, star anise, tenderloin, thyme, white wine

When the opportunity arises for me to deliver dinner to a friend and their family – whether they have just had a baby, moved house or are in the process of completing a PHD, my tendency is to create the entire meal, from appetizer to salad to dessert, around a main course of pork tenderloin.

It is elegant, transports well, is perfect hot or room temperature and is easily reheated, as needed.

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS

pork tenderloin with roasted cherries and shallots

2 tablespoons olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 (1-pound) pork tenderloin

3 shallots, quartered

8 ounces fresh cherries, pitted and halved

1/4 cup chicken stock

2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 tablespoon butter

1/4 cup chopped parsley

Heat oven to 425F.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of oil, swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin and cinnamon. Rub pork evenly with the mixture. Add pork to pan and brown. Place in oven and bake for 15 to 20 minutes, or until a thermometer registers 140F. Remove pork from pan, place on a cutting board. Let pork stand 10 minutes, slice.

Add remaining 1 tablespoon oil to pan, swirl to coat. Add shallots and cherries, sprinkle with remaining 1/4 teaspoon salt. Place pan in oven, bake at 425F for 10 minutes. Carefully remove pan from oven, place over medium-high heat. Stir in stock, vinegar, and sugar, bring to a boil. Cook for 4 minutes or until liquid is syrupy. Remove from heat, stir in butter. Serve cherry mixture with pork, sprinkle with parsley.

Enjoy!

Recipe adapted from Cooking Light, June 2014

www.cookinglight.com/

ROASTED PORK LOIN WITH POACHED PLUMS

roasted pork loin with poached plums

PLUMS

6 plums, quartered, pitted

2 cups white wine

1 cup red wine

2 whole star anise

1/2 cinnamon stick

1/4 cup plus 1 1/4 teaspoons sugar, divided

2 cups chicken broth

5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided

2 tablespoons chopped shallot

PORK

2 1 1/4 pound pork tenderloins

3 tablespoons olive oil, divided

2 teaspoons chopped fresh thyme

2 garlic cloves, minced

FOR PLUMS

Combine plums, white wine, red wine, star anise, cinnamon stick and 1/4 cup sugar in heavy large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

FOR PORK

Heat oven to 400F.

Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.

Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes.

Remove skillet from oven and let pork stand 10 minutes. Slice pork and serve with poached plums and sauce.

Enjoy!

Recipe adapted from Bon Appetit, September 2007

www.bonappetit.com/recipes

PORK TENDERLOIN WITH PEARS AND SHALLOTS

pork tenderloin with pears and shallots

3 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish

1 1 1/4-pound pork tenderloin

3 shallots, each cut into 4 to 6 wedges through stem end, peeled

3 unpeeled pears, quartered and cored

4 teaspoons butter, room temperature

2 teaspoons flour

1 1/2 cups chicken broth

3/4 cup pear nectar

Heat oven to 475F. Mix oil, garlic and chopped thyme in a small bowl. Rub mixture over pork, shallots and pears. Heat large ovenproof nonstick skillet over medium-high heat. Add pork and shallots, brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet. Roast pork until thermometer inserted into center registers 145F, about 10 minutes.

Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter.

Mix butter and flour in small cup. Add broth, nectar and butter mixture to same skillet, boil until sauce thickens, scraping up browned bits, about 7 minutes.

Slice pork, arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Enjoy!

Recipe adapted from Bon Appetit, January 2010

www.bonappetit.com/

ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

rosemary and garlic crusted pork tenderloin

3 tablespoons chopped fresh rosemary

4 cloves garlic, minced

1 1/2 teaspoons salt, divided use

1/2 teaspoon freshly ground black pepper, plus more to tate

1 2-3 pound pork tenderloin

1 1/2 pounds small potatoes, cut into 4 pieces

4 teaspoons olive oil, divided use

1 pound butternut squash, peeled, seeded and cut into 1-inch cubes

1/2 cup port

1/2 cup chicken stock

Heat oven to 400F. Combine rosemary, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, finely chop together on a cutting board.

Coat a large roasting pan with cooking spray. Place pork in pan and rub the rosemary mixture all over it.

Toss potatoes and squash with olive oil, salt and pepper in medium bowl, scatter around pork. Roast pork and potatoes 25 to 30 minutes, or until internal temperature reaches 145F. Transfer pork to carving board, tent with foil and let stand 5 minutes. If vegetables are tender, transfer to a bowl, cover and keep warm. If not, continue roasting 10 to 15 minutes longer, or until tender.

After removing vegetables, place roasting pan over medium-high heat and add port, bring to a boil, stirring to scrape up browned bits. Reduce heat to low, simmer 2 minutes. Add chicken stock and simmer 2 more minutes. Add any juices that have accumulated on carving board.

To serve, cut pork into slices, place on warmed platter, spoon vegetables around edges. Serve immediately with pan sauce.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2014

www.arkansasonline.com/news/features/food/

 

BUTTERNUT SQUASH RISOTTO

30 Sunday Nov 2014

Posted by Ceri Wilkin in main, Recipes

≈ Leave a comment

Tags

arborio, best, butternut squash, pancetta, parmesan, risotto, white wine

This Butternut Squash Risotto is absolutely delicious, and I don’t think my perception of the taste was influenced by the fabulous evening I had while making it. I invited a friend over for dinner with her kids, while our husbands were out of town hunting. It was one of those great nights filled with laughter and meaningful conversation. Her son was intrigued and probably a little exacerbated, when commenting that we sat at the table and talked for 6 hours!!

BUTTERNUT SQUASH RISOTTO

butternut squash risotto

1 quart of chicken stock

a generous pinch of saffron (20 to 24 threads)

3 tablespoons olive oil

1/4 pound pancetta, finely diced

1 pound butternut squash, shredded

1 rib of celery, finely diced

1 onion, diced

2 cloves garlic, shredded

salt and pepper

freshly grated nutmeg

1 1/2 cups arborio rice

1/3 cup white wine

3 tablespoons butter

1/2 cup grated parmesan

sliced sage for garnish

In a pot, bring the stock, 2 cups of water and the saffron to a low boil. Lower the heat and keep warm.

Meanwhile, in a large saucepan, heat the olive oil over medium-high heat. Stir in the pancetta for a minute or two. Add the butternut squash, celery, onion and garlic. Season to taste with salt, pepper and nutmeg. Partially cover and cook until the butternut squash is just softened, 6 to 7 minutes. Stir in the rice for 1 minute. Add the wine and cook to evaporate. Add the warm stock, stirring in a few ladlefuls at a time and allowing the liquid to evaporate before adding more. Cook for 18 minutes from the first addition of stock.

Stir in the butter and cheese in the last minute of cooking. Serve the risotto in shallow bowls. Top with the sage.

Enjoy!

Recipe adapted from Rachael Ray, October 2012

www.rachaelraymag.com/

ROSEMARY WINTER SANGRIA

14 Friday Nov 2014

Posted by Ceri Wilkin in Cocktails, Recipes

≈ Leave a comment

Tags

ginger ale, lime, orange liqueur, rosemary, sangria, white wine

I first tasted this Sangria at a friends cocktail party. She served appetizers, and requested that everyone bring a cocktail and the cocktail recipe to share. I in turn, shared the wonderful Rosemary Winter Sangria with my wonderful book club ladies. We enjoyed a cocktail while visiting at the beginning of the evening, then had a glass of wine with appetizers, and sometime during the evening we even managed to actually discuss the book.

ROSEMARY WINTER SANGRIA

winter sangria

1 bottle of white wine

2 sprigs of rosemary

1/2 to 3/4 cup orange liqueur

3 cans ginger ale

2 limes, thinly sliced

Add rosemary and orange liqueur to wine, at least an hour before serving, to allow the flavors to blend. Add limes and ginger ale, serve.

Enjoy!

 

TRIPLE MUSTARD SALMON and SALMON PATE

04 Saturday Oct 2014

Posted by Ceri Wilkin in Appetizers, Fish, main, Recipes

≈ Leave a comment

Tags

chives, dijon mustard, mayonnaise, mustard seed, pate, salmon, shallot, smoked salmon, wheat germ, white wine

As it had been fifteen years since my brother and his girlfriend, now wife, had been to visit from New Zealand, and the first time for their kids to come, I must admit, I did put a little pressure on myself, feeling like I wanted to make things as perfect as possible. Although we made it to Crystal Bridges and the Walmart Museum in Bentonville, Eureka Springs and Thorncrown Chapel, Beaver Lake, Terra Studios and the University of Arkansas, we barely made it through half of the list I had compiled of “things to do in Northwest Arkansas”, or, “wonderful home cooked meals to serve”.

Following a day on the Lake and a walk down to Dickson Street to experience the Bikes Blues and Barbecue event, we enjoyed dinner at home, enveloped in the quiet, calm atmosphere of the wine cellar. Although I am embarrassed to say, I did not take one picture of people or places the entire time my family was here, I did document every meal I made!! This Triple Mustard Salmon was a quick, easy, delicious dish for the end of a busy day, and I made the Salmon Pate the following night, with the leftover fillets.

TRIPLE MUSTARD SALMON

triple mustard salmon3 tablespoons toasted wheat germ

1 tablespoon yellow mustard seeds, crushed

4 6-ounce salmon fillets

salt and freshly ground black pepper

2 1/2 tablespoons Dijon mustard

1 tablespoon of canola oil

In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

In a non-stick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the fillets to plates and serve crust side up.

Enjoy!

Recipe adapted from Food and Wine, March 2011

SALMON PATE

salmon pate

1 tablespoon unsalted butter

1 shallot, finely chopped

2 tablespoons dry white wine

6 ounces skinless salmon, cut into 1-inch cubes

1 teaspoon Dijon mustard

2 tablespoons mayonnaise

1/2 cup finely chopped smoked salmon

2 tablespoons finely chopped chives

salt and freshly ground black pepper to taste

In a non-stick skillet, melt the butter over medium heat. Reduce heat to medium-low, add the shallot, and cook, stirring occasionally for 3 to 4 minutes or until softened but not browned. Add the wine to the skillet and bring to a boil. Place the salmon pieces in the skillet and cover tightly. Reduce heat and simmer for 2 minutes, turn the salmon pieces over, cover and simmer for 3 more minutes, until the salmon is just cooked through. Remove the skillet from the heat. Chill salmon pieces in the refrigerator until cold, about 10 to 15 minutes (or use left over salmon from the night/recipe before, adding the butter, shallot and white wine in the next step).

In the meantime, return the skillet to the heat and bring to a boil. Cook until the liquid is reduced to about a teaspoon. Add the Dijon mustard and whisk until combined. Whisk in the mayonnaise and stir in the smoked salmon and chives. Chop the cooked salmon and add to the bowl, stir to combine. Season with salt and pepper. Store in the refrigerator until ready to eat, serve on toasted baguette slices.

Enjoy!

Recipe adapted from Shape Magazine, July/August 2014

 

CHILEAN SEAFOOD STEW

07 Monday Oct 2013

Posted by Ceri Wilkin in Fish, Soup

≈ Leave a comment

Tags

bell pepper, cilantro, clam juice, dinner, lime juice, lunch, seafood, shrimp, stew, white wine

A stew is usually a dish I consider for the cold depths of winter, however, this Chilean Seafood Stew is light and fresh enough to be enjoyed in the fall, when the weather is fluctuating between warm and cool, and sometimes both in one day.

CHILEAN SEAFOOD STEW

3 tablespoons of olive oil
1 onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
4 garlic cloves, minced
1 teaspoon chopped jalapeno
1 cup white wine
1 cup clam juice
1 (28 ounce) can of crushed tomatoes in juice
1 bay leaf
1/4 cup lime juice, plus 2 limes quartered
2 pounds white fish, cut into pieces
1 pound shrimp, peeled
1 cup whole cilantro leaves, chopped
4 scallions, chopped

In a saucepan, heat the olive oil. Saute the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeno, wine, clam juice, tomatoes, bay leaf and lime juice.
Bring to a boil, then reduce to a simmer for 15 minutes.
Add the fish and the shrimp and continue cooking 5 minutes, utnil the shrimp are opaque. Remove from heat, discard the bay leaf and stir in the cilantro and scallions. Serve with lime wedges.
Enjoy!

Recipe adapted from Oprah Magazine, April 2004
www.oprah.com/food.html‎

← Older posts

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy