Chile Rellenos with ZUCCHINI & PANEER

This recipe for chiles rellenos comes from Andrea Serrato, who sells an exquisite version of the dish out of her home in East Los Angeles. Ms. Serrato learned to make it from her mother, Rose Serrato, who fills big chile poblanos simply with queso ranchero, fries them in a cloudlike batter and simmers them in a garlicky salsa roja.” NY times Cooking

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Cornell University, Finger Lakes Cider Tasting & Waterfalls in Ithaca, NY

Hello and Happy Weekend 😊. Today I’d like to share these beautiful photos from our recent trip to Upstate New York where we dropped our daughter off at university. A bittersweet moment it was 😥🥰. Oh how fast the young ones grow up!

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Radish and Bleu Cheese Toast

An easy, delicious, decadent toast with pungent bleu cheese and quick pickled radish. Add in arugula leaves and a soft boiled egg if you like and serve it for a light lunch, or cut them into bit size pieces for appetizers. Tastes awesome with a chilled glass of white wine. Easy, delicious, and decadent. Give this a try!

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