Author: Sharye Grella

12 ounces fettuccine pasta (or linguine) 3 tablespoons unsalted butter 3 cloves fresh garlic, peeled and finely minced 3 tablespoons flour 1 cup heavy whipping cream 1 cup rich homemade chicken stock 1 1/2 cups freshly-grated Parmigiano Reggiano cheese, plus more to garnish 1 tablespoon Old Bay seasoning, plus more for sprinkling on as garnish… Continue reading Crab Fettuccine ala Red Lobster

1 pound thick-sliced bacon, diced1 medium sweet onion, peeled and finely-chopped6 large eggs, lightly beaten4 cups frozen shredded hash brown potatoes, thawed2 cups freshly-shredded sharp cheddar cheese1-1/2 cups Daisy 4% small-curd cottage cheese1-1/4 cups freshly-shredded Swiss cheese1 cup chopped green onions, optional1-2 avocados, peeled and sliced, optional1/2 cup pickled jalapeños, optional Preheat oven to 350°. Cook… Continue reading Amish Breakfast Casserole

It’s time that I explain why there has been such a long gap between the posting of new items on my Blog. As of today, it has been 1 year and 64 days since my husband, Bob, had a stroke. He is doing okay now though — and even in our 2-story house, he gets… Continue reading Life is good!

Haven’t tried this myself until now, but I just discovered that my latest cookbook, SEASONS OF TASTE, (250 pages) is available at bookemon.com in E-book format for $7.99. You may want to check it out! You can view the entire book on-line or order the E-book for yourself at the following link. Let me know… Continue reading Seasons of Taste

Greetings to all of my family and friends! My apologies for the long stretch of time between posts on sharyescookbooks.com — but “Life” just got in the way for a while. Things are slowly getting a bit more settled again, so be on the lookout for more posts! 😊 Recently I came across a Watermelon… Continue reading Watermelon Gazpacho

We always think fondly of our friends, Walter and Wendy Walcher (who for 32 years were the most delightful and gracious hosts of Tosoni’s — our most favorite Bellevue restaurant). We hope they are thoroughly enjoying their well-earned retirement — and we thank them for sharing their very delicious Portobello Mushroom Appetizers with us over… Continue reading Portobello Mushroom Appetizer

NOTE: Prepare homemade crepes from your favorite recipe (they are not difficult to make) — or use store-bought French crepes. You will almost always find a 10.5-ounce package of Jacquet Delicious Original French Crepes (Paris 1885) on hand in our kitchen! These savory crepes easily turn small amounts of leftover meats or vegetables into a… Continue reading Turkey-and-Mushroom Crepes with Gruyère Cheese Sauce

Thanksgiving Day 2023 is over, and our family enjoyed a delicious turkey dinner — but now we have leftovers! I’m not a big fan of leftovers, but I have to admit there is something special about them when it comes to Thanksgiving and Christmas. If you also have leftover turkey at your house, make Turkey… Continue reading Turkey Tetrazzini

For the Sauce: 2 1/2 cups rich homemade chicken stock 1 teaspoon chicken-flavored Better Than Bouillon 1 teaspoon granulated onion with parsley  1 teaspoon freeze-dried oregano leaves 1 pinch red pepper flakes 2 tablespoons cornstarch 2 tablespoons cold water For the Chicken: 2 large boneless skinless chicken breasts Kosher salt and freshly-ground black pepper, to… Continue reading Tuscan Chicken

Florida’s oldest restaurant, The Columbia, in Ybor City is nearly 120 years old — and it is still owned and operated by 4th- and 5th-generation family members of the original restaurateur, a Spanish-Cuban immigrant, Casimiro Hernandez, Sr. Our own very special evening at The Columbia many years ago was absolutely magical — the food, the… Continue reading Paella a la Valenciana