When I was a little girl, my mother used to make this pie and I thought it was the best thing ever. I made this several times for a dessert when I owned a deli, and my customers loved it. It is rich, velvety, and smooth pie for any occasion and simple to make. This pie is a winner!
When I was a little girl, my mother used to make this pie and I thought it was the best thing ever. I have made this several times for a dessert at the deli, and my customers love it. It is rich, velvety, and smooth pie for any occasion and simple to make. This pie is a winner!
The weather is starting to cool down but the days are still warm, so maybe this recipe isn’t too late for the season. Grilled Chicken Salad is very popular at Cindy Lou’s Deli and I thought I would share it with you stuffed in a ripe tomato.
The amounts are approximate (I apologize for that), since I don’t necessarily measure for this recipe. In the end, you want the salad wet rather than dry, since the chicken will absorb some of the mayonnaise.
I hope you enjoy this recipe as much as my customers enjoy eating it.
Cindy Bridges, Owner of Cindy Lou’s Deli
One of my favorite chefs to watch is Chef Fabio Viviani. I would wait with anticipation for his new season of tutorial Internet videos to come out. He is entertaining and a very good Italian chef. I have tried many of his recipes but my favorite is the Chicken Piccata Marsala. The chicken is always tender and the sweetness of the Marsala combined with the heavy cream is sublime (it also helps to love mushrooms), not to mention how easy it is to make. This recipe can be easily increased in serving amounts and pairs great with pasta or garlic mashed potatoes.
I love fresh fish and seafood! I love it even more cooked on the grill with that wonderful smoke flavor. Some fish are better suited for the grill than others (firmer fleshed fish like shrimp, mahi mahi, sword fish, etc.). Shrimp are perfect for the grill and can be placed directly on the grates, skewered or in a grilling basket. On that note, I leave you with my favorite grilled shrimp recipe.
Ciao, y’all! Green tomatoes go from the frying pan into the fire with a Southern-Italian twist. Using white (rather than brown) balsamic vinegar in the marinade brightens the color of the grilled tomatoes, but the salad’s flavor is exceptional with either. The fresh basil and mozzarella are very nice additions to this dish which is so easy to make and absolutely delicious.
This is also a great way to eat tomatoes if the acid of a ripe tomato is too much.
By: Cindy Bridges, owner of Cindy Lou’s Deli