Tomatoes with Pesto Vinaigrette

Tomatoes with Pesto Vinaigrette

I don't know about you but I am tired of all the heavy, comforting dishes of the long winter months. Living in Canada the winter may even be longer than most of you can even imagine (in some provinces). I long for fresh summer flavours, warm sunshine and pots of fresh basil on my patio.

When I was at the market the other day I was lucky enough to have the very helpful sales associate direct me towards huge bags of basil...pesto size bags!!!! She recommended not putting it in the refrigerator, and, do you know, that that huge bag of basil stayed fresh for 2 weeks sitting on my counter top... at room temperature... in its zip lock bag. In the fridge it would have turned brown and wilted in a matter of days. Basil is my favorite herb so I have always found this to be the case. I have been enjoying fresh basil and reminders of warmer weather to come for weeks now. It doesn't take much to make me happy!!!

Tiny Easy Sticky "Burns"

Thank goodness for easy peasy!!!!!!Melissa of Made by Melissa has chosen Easy Sticky Buns as part of our continued saga of being part of the illustrious group the Barefoot Bloggers .This time the recipe came from "Back to Basics" which is an excellent book I have added to my collection. A recipe is chosen and the BB's blog about our results on the 2nd and 4th Thursday of every month.

My burning skills were top notch with this weeks challenge. I do really love you though Ina!!! My fault entirely!!!

Ina says "We used to make really delicious sticky buns at Barefoot Contessa, but they took two days to make because the yeast dough needed to rise overnight in the refrigerator. I was dying to find a way to make them easier, so I decided to try baking them with Pepperidge Farm puff pastry dough, instead. OMG are they good … and they’re really easy to make! Light, flaky dough filled with brown sugar, toasted pecans, and sweet raisins — my friends go crazy when I make these."

Paul Bunyan Meatballs with Pomodoro e Basilico (Tomato and Basil Sauce)

Paul Bunyan Meatballs with Pomodoro e Basilico

I am told that meatballs and pizza are really a product of American ingenuity. A big hug and kiss to all the Italians who made it their home and gave us these two daily staples!!! "Go big or go home" as they always say. No small little "polpettes" here just huge Paul Bunyan size meat-a-balls the size of your fist.

Share the Love

Here it is almost February already. The month where we begin to shed our winter coats and feel the sense of renewal that comes with Spring !!!

It is also the season of love where St. Valentine spreads his message across the world with chocolate and just a sense of well being. All is well with the world in the month of February where all of life has promise. For some this is not the case.

As you have already heard Val of More Than Burnt Toast and Giz of Equal Opportunity Kitchen and BloggerAid-Changing the Face of Famineare publishing a cookbook !!!

Who will be published in this cookbook to help raise awareness to feed the hungry?

YOU!!!!

We hope that our excitement is contagious and that you will submit your favourite recipe to help make a difference for even one person in this world. We have had quite a few submissions already from some wonderful bloggers and non -foodie bloggers alike. They all know that 100% of the proceeds from the sale of the cookbook on Amazon will be directed to a specific program of the World Food Programme (WFP), the United Nations front line agency. The needs are great and we have their full approval!!!!! We have been looking into a specific program to concentrate our efforts...stay tuned to BloggerAid for more news as it comes in. The proceeds from the sale of the cookbook will be handled through a third party fundraising team such as First Giving so that we will always be able to tell you exactly how much has been raised.

We'd love to have you share the "FOODIE LOVE" with one of your best original recipes.

You don't need to be a member of BloggerAid to submit a recipe. You just need a willingness to share your love of food around the world and want to be involved in raising awareness for the millions who cannot help themselves. There is no cost to you. No monthly fees. Just a sense of satisfaction that comes from participating in this exciting project and seeing your name and recipe in print.

Don't post your recipe...the cookbook will be the round-up where your recipe will be published. Once the cookbook has been published you can post or publish your recipe wherever you like...it will always be yours and you will always receive full credit.

What if my photo skills are not up to cookbook standards? I have seen all that you have to offer when I visit your blogs every day, but, if you like one of our team will recreate your recipe and photograph it for you. Submit a photo anyway because we are our own worse critics aren't we? Don't let that stop you!!!

Email your recipe in a plain text Word document along with a photo of your dish to bloggeraid(AT)gmail(DOT)com by February 12th the deadline for receiving recipes. Let's get the word out!!!!!

We need your help to make this fundraising and professional cookbook a success here and around the world. You can contribute in many ways, by submitting a recipe, volunteering your time to test , edit or proofread recipes or simply by purchasing the cookbook in November. Perhaps most important of all is to help to spread the word throughout the blogosphere about alleviating world hunger. Eventually we will be translating the cookbook into many languages to appeal to "foodies" across the globe. We have big, BIGGER and BIGGEST plans which will all be revealed once everything is finalized. You're all invited to take part!!!!!!

JOIN US......BECAUSE YOU CAN......

When I was a Kid......We had Chicken Stew & Fudge

Chicken Stew

When the temperature drops our thoughts turn to delicious and vibrant tasting foods. We dream of sundrenched gardens and bountiful fresh fruits and veggies. In the middle of a Canadian winter these really are just a memory so comforting and reminiscent of care free childhood. When I was a kid my mom served chicken stew to sooth our chilled bones. It doesn't matter that her version of my childhood favourite came from a can. It was actually very tasty and if I can find this particular brand I still enjoy a hearty helping of comforting stew during the long cold wintry nights. It reminds me of chicken pot pie without the "pie".

Goat Cheese & Potato Pizza

I have added a feature to my blog called "Pizza of the Week". I originally thought I would produce a different pizza every Sunday, but this may be a little ambitious on my part. So whenever I have the urge I will be showering you with my pizza ideas.

I LOVE pizza, as do many of you, but can easily get the regular Garden, Pepperoni and Hawaiian at our local but exceptional pizzeria.

I have been intrigued by pizza with potato lately so thought I would offer you this weeks suggestion of potato, rosemary and goats cheese. This is a hearty pizza, the double carb hit of dough and potato works really well. I absolutely loved this combination. Could it be because I am really just a Potato HO at heart.

My inner Ho always thinks of the Potato Ho-Down Wednesday event whenever I prepare potatoes. Bellini Vallium and the rest of the Ho's are back!!!!!! This event is held the third Wednesday of every month. Two of our talented fellow potato Ho's Cathy of Noble Pig and Krysta over at Evil Chef Mom are our illustrious founders. Every Wednesday we will all be posting those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name I will be definitely be there!!!!!!!!

I got in touch with my inner Ho and slapped out this pizza recipe. The potatoes are sliced very thinly on a mandolin and soaked in a cold water bath for about an hour to remove some of the starch that could make the potatoes gooey. Now I know that cheesy and gooey are words used to describe pizza, but believe me you don't want your potatoes to have that adjective. Another alternative would be to arrange them in a circular pattern on a baking sheet and bake at 400F for about 5 - 10 minutes. They will cook more on top of the pizza once they are placed there. If your potatoes are sliced very thinly with the mandolin this step is not necessary.

Next week I continue my potato pizza experimentation with a different variation. This dish was inspired by a recipe over at BBC.

What pizza combinations would you try?

**Goat Cheese & Potato Pizza**

3 - 4 small waxy potatoes, thinly sliced (skin on if you like)
1 T olive oil, plus more for drizzling
1 garlic clove , crushed
2 sprigs rosemary needles, chopped
your favourite pizza dough
150-200g goat's cheese log, sliced
half a red onion , thinly sliced

*****************************
Heat the oven 400 F.

Slice the potatoes very thinly using a mandolin. Soak them in very cold water for about 1 hour to remove some of the starch). They are almost the thickness of a potato chip so that they will bake quickly on top of the pizza. Toss with 1 tablespoon of olive oil, the garlic and rosemary.

Roll the pizza dough into a pizza round or rectangle to fit a lightly oiled non-stick baking sheet. Arrange potato slices decoratively leaving a small border for a pizza crust. Scatter the goat's cheese and onion over the top and drizzle with a little more olive oil. Leave your creation for 10 minutes for the dough to rise up a little , then bake for about 10-15 minutes until the base is crisp and golden and cooked through.

Spicy Baby Caesar Salad with Crisp Parmesan Chips

Spicy baby Caesar Salad with Crisp Parmesan Crisps

Foodbuzz is proud to be the only online community with content created by food bloggers and rated by foodies, offering over 20,000 pieces of new food and dining content weekly. Members can vote for their favorite pieces of content (recipes, photos, blog posts, videos, restaurant reviews) by “buzzing” them up to the top of the daily menu of submissions. In addition it is the home of the inaugural 24 Meals, 24 Hours, 24 Blogs event—which aims to showcase 24 Featured Publisher blog posts around the globe in a 24-hour period. This is a monthly event that kicked off in September of last year. The event captures the quality and unique local perspective of food bloggers and shares them with the world. The event illustrates exactly what the future of food publishing is all about—"real food, experienced by real people, shared real-time.”

Comforting Chicken Cordon Bleu with Wine Sauce

Chicken Cordon Bleu with Wine Sauce

There's a compelling reason for the pint of premium ice cream in the freezer, the supply of candy bars in the office desk drawer, or the collection of pasta in the pantry. These are all examples of comfort food, those "must have" foods which provide a sense of nostalgia or self-satisfaction in each of us.

"Comfort food" is typically inexpensive, uncomplicated, readily available and easy to prepare. Many people turn to "comfort food" for familiarity, emotional security, or to reward themselves for a job well done. The reasons a dish becomes a comfort food to you personally are diverse and known only to you, but, often include a flash back to childhood and simpler times. As an adult we eat comfort food for a sense of continuity which supplies a welcome respite from the stresses outside our own little world.

Olive Garden Caprese Flat Bread

Olive Garden Caprese Flat Bread

I can't recall where I ever came across this recipe. It is very similar in taste to the "Betta Bruschetta that L'il Burnt Toast and I love so much. Garlicky, cheesy and delectable. If you can find Campari tomatoes in your grocers this time of the year they "almost" rank up there with any of the summer tomatoes freshly picked from the vine. These shiny red tomatoes are aromatic, deliciously sweet and juicy.

Tandoori Chicken with Mashed Chickpeas

Tandoori Chicken with Mashed Chickpeas

I am sure that you are all aware of how generous our fellow food bloggers are. Not only are they generous with their support, heartfelt actions and encouraging comments, but, sometimes there are bonuses involved as well. I have been the recipient of not 1 but 5 books. Just before Christmas I won Rachel Ray's latest venture the Big Orange Book. This book was generously contributed by one of the Canadian Food Network blogs Bazarre .

In my almost 2 years of blogging I have come across many interesting bloggers. One of these would be Cynthia at Diary of a Glad Housewife . Cynthia blogs, cooks and shares her life from Utah in the States. The name "Utah" is derived from the "Ute Indian" language, meaning "people of the mountains". We are both members of the talented group the Barefoot Bloggers which is how we "met". We both received the same cookbook for Christmas, so, decided to collaborate and post a recipe from the book on the same day. Rachael’s Big Orange Book is the ultimate resource for busy cooks. Need kitchen inspiration? It’s all here and it’s all new--and bigger than ever! No matter what you think of RR she does have some good recipes for home cooked and comforting meals. So here Cynthia and I find ourselves cooking Rachel Ray instead of the Barefoot Contessa.

A Culinary Tour Around the World - Poland

Nalesniki (polish Crepes)

Before I head out on my journey to find the best pierogies and Golabki in Krakow I need to meet up with Joan of Foodalogue. I had promised to meet her in Portugal...but plans change and I met the handsome and debonair Casimir on the train in Norway. So, here I am continuing on my virtual tour in Poland to meet up with the group. Joan is helping to promote hunger awareness through her event A Culinary Tour Around the World. Joan will be travelling virtually wherever her imagination takes us for the next little while through food, sights, and cultural diversity. Why not join Joan and reach outside your comfort zone? How about meeting her in any one of her itinerary stops and presenting your interpretation of the cuisine from that destination to your readers? Who wouldn't enjoy taking a journey around the world even if it is from the comfort of your favourite armchair??

Basil Cream Sauce Pasta with Chicken

Basil Cream Sauce Pasta with Chicken

When visiting the market the other day I found myself the lucky recipient of a huge bag of basil . Outside of the summer months this is a very rare occurrence so I decided to go with the big tastes of summer and make a basil pesto. You can prepare your own pesto as I did or use frozen or jarred pesto for that blast of summer.

I had come across this recipe from a cookbook I won (I will be mentioning this later in the week) and decided that with a few twists it would work perfectly for Presto Pasta Nights . Ruth at Once Upon a Feast has been organizing Presto Pasta nights every Friday for over 2 years now. I rarely prepare pasta these days, even though I love it unconditionally. Ivy of Kopiaste is hosting this week. Therefore, I wanted to make something special!!!

My Kitchen My World - Cuba

We have received another few centimeters of snow, the roads to Vancouver through the mountains have only just reopened and we are experiencing "the inversion factor" with no sunshine for days. Is it any wonder that I am dreaming of warm ocean breezes, sun dappled beaches and a long cool drink by the pool? Today I am being whisked away to Cuba with another week of travel with My Kitchen My World . This illustrious group of bloggers is now moderated by the lovely Lauren of I'll Eat You. The group chooses a country every Sunday and we put our best foot forward in an effort to prepare a dish that represents that country.

Today we escape to CUBA!!!!!

Bring on the mojitos!!!!! Cuba is the land of rum, cigars and communism. The best thing about travelling to Cuba for me is that it remains an uncluttered and "real" paradise. You will find no McDonalds commercialism here and you can still buy souvenirs for under $10. Cuba has survived more than 40 years of US sanctions intended to topple the government of Fidel Castro. It also defied predictions that it would not survive the collapse of its one-time supporter, the Soviet Union. It's people are survivors and the country offers its own brand of flavour and beauty.

Cuba is a spectacular country, with beautiful and very warm loving people. Most tourists will go to the all inclusive resort areas such as Varadero, Jardines del Rey (Cayo Coco, Cayo Guillermo) or Holguin. My best advice to you as always is to travel around the country, stay in a Casa Particular, where you will be a guest in a Cuban family's home. Have dinner in the Paladares, small private restaurants, and talk to the Cuban people, mingle with the locals and see how they live. Brush up on your Spanish!!!!

Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves.

So what do I personally think of when Cuba comes to mind (besides bringing home my allotment of cigars and hitching a ride in a 1950's car with smoke pouring out the back end)?

The Cubano!!!!!!!!!!!!!

I enjoyed this description. " A Cuban Sandwich, sometimes called a cubano, is a Latin variation on a grilled ham and cheese sandwich. This undeniably delicious sandwich is grilled and made with ham, pork, Swiss cheese, pickles, mustard and Cuban bread. The essential ingredient is the roasted pork. When assembled, the sandwich is lightly toasted in a sandwich press called a plancha, which is only somewhat similar to a panini press but without grooved surfaces. A traditional Cuban sandwich is never made with a panini grill. The plancha both heats and compresses the sandwich, which remains in the press until the bread is crispy and the cheese is melted. It is usually cut into diagonal halves before serving."

Nothing will whisk me away to Cuba and snorkeling in untouched quays like a Cuban sandwich and a long tall mojito!!!! Serve both with some yam fritters to get the full effect of your virtual holiday.

**Cuban Sandwiches**

4 hoagie rolls (oreferably Cuban rolls if you can find them)
2 T yellow mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 T unsalted butter, room temperature

*************************
Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.

Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.

**Yam Fritters**

1/2 kilogram malanga or yam

1 egg

1 clove of garlic

1 teaspoon parsley

1 teaspoon salt

1 teaspoon vinegar

Oil enough for deep frying

**************
Grate the malanga or yam and blend with the rest of the ingredients.

Take the batter by tablespoonfuls and deep fry in hot oil.

A Culinary Tour Around the World - Norway

Salmon Roll with Butter Sauce and Potato Galette

Joan of Foodalogue, is helping to promote hunger awareness through a new event, A Culinary Tour Around the World. Joan will be travelling virtually wherever her imagination takes us for the next little while through food, sights, and cultural diversity. Why not join Joan and reach outside your comfort zone? How about meeting her in any one of her itinerary stops and presenting your interpretation of the cuisine from that destination to your readers? Who wouldn't enjoy taking a journey around the world even if it is from the comfort of your favourite armchair??

Joans first stop on your culinary adventure is Norway!!!!

Banana Sour Cream Pancakes

Banana Sour Cream Pancakes

This is my first recipe of 2009 with the illustrious group the Barefoot Bloggers . I will continue to roll up my shirt sleeves by cooking up these pancakes as my first tribute of the year to one of my idols the Barefoot Contessa and all the other wonderful members of this close knit group. Here's to you ladies/gents. We're cooks and bakers with a love for all things Ina. We test and retest Ina Garten's recipes as a whole, and then blog about our results on the 2nd and 4th Thursday of every month. Not only is this our first challenge of the year but an excellent way to start any morning!!!! This recipe was chosen by Karen of Something Sweet by Karen .

Criss Cross Potatoes - A Blast from the Past

Criss Cross Potatoes

When I was in my late teens I left home and moved to a very small town outside of my hometown. As with any young woman I loved living on my own. In those days I even enjoyed my nemesis housecleaning and loved to iron and do the dishes. How naive is that!!! My mom never really taught her little birds how to cook so I remember inviting my sister and her boyfriend of the day for dinner. I served up storebought meat pies, canned carrots and yes...canned potatoes. I also remember saying how delicious it was. Well....."you've come a long way baby" as the saying goes!!!!

I can cook every day meals with the best of them and am still continually trying new things. There are some things however that just scream comfort and even give me a glimpse back to less stressful and carefree times. One such recipe, if it can be called that, is outlined here. The best thing about these potatoes is that they can be cooked up in half the time as a regular baked potato. The reason for soaking them is on the same principal as radish roses so that they will fan out and it brings the lowly potato out of the closet and into "elegant".

We Turn Another Page

Start submitting your recipes!!

UPDATE.......THIS PROJECT IS FINISHED AND READY FOR SALE ON OUR SIDE BAR. Giz of Equal Opportunity Kitchen and myself Val of More Than Burnt Toast unveiled our ambitious project for our Social Network BloggerAid-Changing the Face Of Famine to launch our cookbook. Food is our medium and taking a role in alleviating world famine is our mission. Our wish is that you will share our excitement and help make a difference to our world by joining us on this journey.

We have announced our largest fundraiser to date ever!!!! With the help of Gloria Chadwick from Cookbook Cuisine , a member of BloggerAid-Changing the Face of Famine , we will be publishing a cookbook with 100% of the profit from sales being directed to our chosen agency. The funds we raise will be directed to specific programs of the World Food Programme (WFP), the United Nations front line agency. The needs are great and choosing a specific effort is currently being negotiated.

Who will contribute to this cookbook?
YOU!!!!

The cookbook is targeted for sale on Amazon by November/December 2009. There is a great deal of work involved in delivering this project and we will rely on you to help in any way you can. We will keep you informed every step of the way on BloggerAid-Changing the Face of Famine!!!!

Rules to follow:

1) Submit ONLY ONE recipe in the format given. You will find the Recipe Style Format to be used on the forum page of Bloggeraid-Changing the Face of Famine. You MUST use this format to make it easier for us to edit and itemize each recipe for the cookbook. Send your submission to bloggeraid AT gmail DOT com with your e-mail. Send your submission to bloggeraid AT gmail DOT com with your e-mail subject being one of the categories below. Please include your URL to your recipe, a photo of your dish, your email and your country of origin. (Only your Name, Blog Title and country will appear in the cookbook)

Choose one category:
Beverages
Breakfast and Brunch
Appetizers & Hors d’oeuvres
Main Dishes
Vegetarian Dishes
Salads & Dressings
Soups & Stews
Sides
Candy & Cookies
Cakes & Pies
Desserts
Jam and Preserves

2) It's also very important to write your recipe as a plain text Word document, with no codes or formatting and to submit your recipe as an attachment to our e-mail address bloggeraid AT gmail DOT com. (The person who will typeset the recipes will thank you from the bottom of his/her heart for this). One little wayward code can throw the whole thing out of whack.

3) It MUST be an ORIGINAL recipe to avoid any copyright issues. The cookbook will have an international flair so represent your country if you so wish. We are a group of bloggers from almost every country of the world!!!!

4) In one or two months you agree to receive a recipe chosen randomly to TASTE TEST for the cookbook. We will of course take in mind any allergy and vegetarian issues. To taste test a recipe would mean to verify that all measurements and instructions are accurate and that the recipe works without glitches.

5) This is critical!!!!! Do NOT post your recipe on your blog. We want people to have an incentive to purchase the cookbook. You may post a photo of your dish to create interest for your own blog as well as writing a description of what you have prepared, or why you have prepared it, anything like an introduction to your recipe but without revealing the ingredients. Your photo must be clear and in living colour!!!!The deadline for submitting recipes is the 12th February, 2009.

6) Please mention this event with a link back to this post on your site as well as a link to Bloggeraid-Changing the Face Of Famine so more people will be aware of what we are trying to accomplish.

7) You don't have to be a member of Bloggeraid-CFF to submit a recipe.

8) By submitting a recipe, you give BloggerAid-CFF permission to publish your enclosed recipe for its cookbook project understanding the proceeds of the cookbook will support the programs of the WFP. You further understand that no royalties will be awarded to me for my recipe submission. You also understand that all recipes and photos submitted will be considered but may not be published in the cookbook and you undertake that you will not publish the recipe anywhere else (blog, forum, social network, magazine, newspaper etc., before the publication of the cookbook.

All submitted recipes become the temporary property of BloggerAid-CFF and will not be returned.

*All photographs submitted will be considered but may not be included in the BloggerAid-CFF cookbook due to page limits.

To recap:

- Choose a category.
- Choose ONE original recipe and type in plain text of a Word document following the recipe format found on the BloggerAid-CFF forum.
- Post on your blog a photo of your dish, a description of your dish but not the actual recipe.
- Send us the post URL, your recipe in Word, photo of your dish, your country and name as you want it to appear.
- agree to waiver

Submit your recipes and let's get this party started!!!!

Our vision is a world which provides for and protects the welfare and human dignity of all of its people. A world in which all children can grow, learn and flourish, developing into healthy, active, caring members of society.

BECAUSE WE CAN HELP!!

Marinated Caprese on a Stick

As we welcome in 2009 many of us will be attempting to maintain our healthy life styles. I indulged in my share of holiday sweets. On New Years Day I was invited to a friends for dinner and opted to bring this appetizer. I personally appreciated its healthy and refreshing taste over all the heavy foods of winter. It also looks very appealing as well!!! It was a big hit with the younger sushi eating crowd which is always a bonus!!!
I love to be "hip" and "current" mom.

**Marinated Caprese on a Stick**

1 pint grape tomatoes
24 small leaves fresh basil
1 container of bocconcini
1 package 6 to 8-inch skewers

Marinade

1/4 cup plus 2 tablespoons extra-virgin olive oil
finely grated zest of 1 lemon
1- 1/2 T fresh lemon juice
1 T dried thyme leaves or basil
2 garlic cloves, minced
kosher salt and freshly ground pepper

*******************
In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1- 1/2 tablespoons of the mixture into a medium bowl, add the tomatoes and boccocini and turn to coat.

Let stand at room temperature for 30 minutes.

Skewer grape tomato, basil leaf and bocconcini ball and repeat until you have 12 skewers.

NOTE: Little Burnt Toast also enjoys drizzling balsamic vinegar on these as well.

Welcome to 2009!!!!!!!!!!!

May love and laughter light your days,

and warm your heart and home.
May good and faithful friends be yours,

wherever you may roam.
May peace and plenty bless your world

with joy that long endures.
May all life's passing seasons bring

the best to you and yours!

Welcome to 2009!!

Last year at this time I shared the Top 10 dishes that received the most traffic on my personal blog. I am always seeking out new dishes and dreaming of warmer climates. For my friends down under you will find plenty of barbecue dishes here. To that end I would have to say that summer is my favourite "foodie" time of the year. What I wouldn't give to be sitting on my deck with barbecue utensils in one hand, sipping my latest favourite cocktail, and enjoying the warm sunshine on my face. My inspiration for my daily repertoire comes from my blogging friends like you, browsing the Internet, my cherished cookbooks and my ever growing pile of foodie magazines. As you can see it was very hard to narrow my list down to just a few, so, I just included all my favourites of 2008. This year looks so full of promise. I am looking forward with renewed spirit to all that it has to offer including delicious dishes shared with you!!!

"May the best of the past be the worst of the future." - Irish Blessing

So here we go...my favourite 30 or 40 dishes of 2008.......

Chicken Caprese Sandwich
Pumpkin Cheesecake with Walnut Topping
Maple Butter Tarts
Pumpkin Spice Muffins with Maple Cream Cheese Icing
Blueberry Lemon Poundcake
Aglaia's Orzo with Feta and Dill
Heirloom Tomato Salad with Pesto Vinaigrette
Blueberry Lemon Iced Tea
Ivy's Kolokythokeftedes
Mini Greek Turkey Meatballs
Mediterranean Layered Hummus
Nugget Potatoes with Pesto
Grilled Pizza with Pesto sauce and Herb Salad
Summer Vegetable Roesti
Broccoli Pesto
Dolmas Salad
Grilled Lamb Chops with Tzatziki
Marinated Goats Cheese in Vine Leaf Parcels
Pasta with Pesto and Roasted Chicken
Avocado Tzatziki
Greek Inspired Chicken Burgers
Crater Banana Bread
Barbecued Lamb & Beef Koftes
Chopped Chicken Mediterranean Salad with Feta Vinaigrette
English Muffin Loaves
Grilled Halloumi with Caper & Lemon Vinaigrette
Spring has Sprung Risotto
Lemony Goat Cheese & Asparagus Stuffed Rouladen for LiveStrong
Stuffed Artichoke Bread
Zaatar
Ricardo's Falafel with bi Tahina Sauce
Anguri me Feta ke Diosmo
Aflai Kremezi's Greek Lemon Oregano Potatoes
Dolmades with Avgolomeno Sauce
Greek Spinach Salad
Skillet Lasagna
Coeur la Creme with Raspberry Sauce
Very Good Spinach Salad
Mascarpone Brownies with Mascarpone Cheese Frosting
Greek Yogurt with Walnuts & Honey

Easy Cheese Danish