Corn Salsa

Since corn and cilantro are on our minds, here is a great salsa with TONS of flavor. INGREDIENTS 1 cup cooked corn kernels 1 tomato, chopped 1 jalapeno pepper, minced 1 tablespoon red onion, chopped 1 tablespoon cilantro, minced 1 … Continue reading

Buttermilk Corn Pancakes with Cilantro Butter

Isn’t it great that we can get fresh sweet corn all year long? Our local supermarket, Wegman’s, has corn that is almost as tasty in February as homegrown in August. And I love corn in almost anything. These pancakes give … Continue reading

Mice Garnish? Eek!

This is a cute garnish idea. INGREDIENTS Serves 8 4 hard-boiled eggs, cooled and peeled 8 pieces of chives 24 black peppercorns 1 small red radish DIRECTIONS Slice the eggs in half lengthwise and plate. Slice the radish into 4 … Continue reading

Vegetable Loaded Three Bean Stew

Thanks to my good friend, Joyce (one of the 8 Broads), I received the Anti-Inflammatory Eating book by Michelle Babb with lots of recipes. That’s the good news, and the dishes are helpful for diabetics like me. However I do … Continue reading

Baked Eggs Benedict

Happy Eggs Benedict Day. This is a repost from one of our great Eggs Benedict recipes. This Eggs Benedict recipe is different from the most well known version but these are soooo good! INGREDIENTS 6 slices of bread cut thickly … Continue reading

Mandarin Orange Salad with Orange Vinaigrette Dressing

We serve a lot of salads at The White Oak Inn and I’m always trying to come up with new combinations. I want them to both look pretty and taste good, as well as have interesting textures when you eat … Continue reading

Caramel Peach and Almond Bread Pudding

INGREDIENTS Pudding: 12 large eggs 1 – 12 ounce can evaporated milk 1/2 cup 2 % milk 1 teaspoon vanilla 1 teaspoon almond extract 2 tablespoons sugar 4 cups sliced peaches – frozen, fresh or canned About 10 slices of … Continue reading

Mediterranean Tart

INGREDIENTS 1 pastry crust 1 lb. fresh asparagus, lightly steamed but still crunchy, cut into 2-inch lengths 2 leeks, cut and lightly sauteed salt and pepper to taste 2 tablespoons unsalted butter 1 1/4 cups grated cheese (gruyere or parmesan) … Continue reading

Breakfast Risotto

I know it is not really a risotto – OK, so it is really a rice pudding but uses many of the same techniques as risotto to get that over the top creamy texture. Rice pudding is a perfect winter … Continue reading