Tuscan Chicken

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

Paella a la Valenciana

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

Spicy Italian Bell Peppers

Stuffed bell peppers are just perfect for a football Sunday kind of day! Personally I prefer to use red bell peppers, but my husband likes the green ones better — any color works though! And for those other empty-nesters out there, this tasty dish is very easy to cut down to serve just you, perhaps… Continue reading Spicy Italian Bell Peppers

Lemon Meringue Pie 

Last night we enjoyed a delightful birthday dinner with wonderful friends — enjoying a beautiful sunset and a Columbia River view for our friend, Bud’s, 75th and my 80th — most definitely an excuse to celebrate! 😊 We only got to share a couple of short days, but it was great to all be together… Continue reading Lemon Meringue Pie 

Beef-and-Cabbage Soup

This is another delicious soup that I just added to my blog at sharyescookbooks.com — it’s so hearty and very tasty, and it really fits right into this fall-ish kind of weather we are having right now. 2 teaspoons olive oil 1 pound lean ground beef 1 smoked kielbasa sausage, sliced — optional 1 large… Continue reading Beef-and-Cabbage Soup

The Columbia Restaurant’s Famous “1905 Salad”

FOR THE SALAD: 1/2 head iceberg lettuce, cored and shredded 2 ripe tomatoes, cut into eighths 1/2 cup Emmentaler Swiss cheese, sliced and julienned 1/2 cup baked ham, thinly sliced and julienned 1/4 cup pimento-stuffed green Spanish olives (left whole) 2 teaspoons freshly-grated Romano cheese FOR THE DRESSING: 4 cloves garlic, minced 1 teaspoon Lea… Continue reading The Columbia Restaurant’s Famous “1905 Salad”