There were some containers of Immaculate crescent rolls that were outdating in the fridge, so I went on a bit of a terror with recipes. I used torn bits of crescents from other recipes, to cover the pot pies. (While, I love the Immaculate product, getting the crescents out of the container, without tearing them,…
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!
Banana Pudding Better On A
Buttery Ritz-like cracker! I saw this recipe in the Co-op magazine this month, and since I’m not a vanilla wafer lover, but do love good crackers, I decided to make it using my banana cream recipe. Years ago, I probably would’ve used Waverly crackers, but I’m not sure they’re even made anymore. I had a…
Redfish (or Chicken) Tagine
I have a tagine, so I used it, but you can make this recipe in a covered dutch oven. The point is that it’s a one pot meal of delishiness. PrintRedfish (or Chicken) Tagine Ingredients2/3 cup chopped cilantro/parsley combo 1 TBSP pressed or minced garlic 2 tsp cumin 1 tsp smoked paprika zest and…
Laredo Landscape
The landscape in Laredo is definitely dessert like. Most everything growing wild has some type of thorn, sticker, “jabby” thing! I think it’s interesting, but I understand the aversion some people have.
Laredo Looking Back
After I finished cooking at the lodge on Feb. 22nd, I had a plan to fly to Laredo, and spend the week there – American Airlines had a different plan that ended in me driving to Laredo on Monday morning. It’s not the first time I’ve been stranded by American Airlines “doing what they do…