In our family, we made the best meat and cheese filled bread, usually around Easter time. That whole process is a little lengthy, cutting up the meats and cheeses and making bread dough. So, I thought using the filling ingredients, on a good store-bought loaf of bread, would be good. And it’s really good, quite…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Mike’s Cornbread
My nephew, Mike, made this cornbread recipe for me, and it’s fabulous. I have a similar recipe, but I think I like his better. When I made the pork roast at the lodge, this was one of the sides. If you’re like me, and don’t really like dry, southern cornbread, you’ll love this recipe. PrintMike’s…
Pico de Gallo
I was lucky to have Nina helping for my last cook at the lodge. Everyone was crazy about her pico de gallo. Pico is one of those recipes you really don’t need to have amounts for the ingredients, make it more tomatoy or more oniony or hotter, whatever you like. When it’s not summer, the…
Notes on Last Cook of 2013 at the Lodge
It was a couple weeks of lots of people and lots of food. One of the groups was all women, so I got to make a bunch of food that I don’t make for the men (too bad for them). Breakfasts for them included a large fruit tray, yogurt, granola, and one special recipe that…
Green Bean and Tomato Salad
This is one of the sides I made at the lodge this week. It’s served at room temperature, and perfect for the holidays. This is my niece’s recipe that I added my twist to. Even finicky eaters love this. PrintGreen Bean and Tomato Salad IngredientsDressing Lemon juice 1 clove garlic, pressed 1 tsp dijon mustard…