RecipeMuncher

Some fusion combination works magically, while some confuse the hell out of your tastebud. Thankfully this wonderful recipe from Closet Cooking worked magically like my Thomas Sabo charm - even on a dark, greyish, depressing, never ending rainy day.Urggg … Rain, rain, go away … come again another day!Speaking of rain, is it raining hard at your part of the world? It surely is here. And

First of all, I want to thank each of you for your very thoughtful and sweet comments on OUaP’s first anniversary post! You all really made my WEEK. I wish I could give each of you a big, gentle hug to thank you in person. :)Life has been crazy with activity around my house lately, lots of details to tend to, as well as ~ a washing machine that is acting up and my ONE year old refrigerator

A long-time favorite dish which happily still fits in with the lifestyle change. :)The assembly is simple and the flavors straightforward.I cut the halibut and salmon filets into large chunks to assure they remain succulent and juicy while grilling over mesquite.This time I skewered chunks of sweet red bell pepper, with thick slices of zucchini, both green and yellow at each end to secure the

Ingredients:1/4 cup diced red onion8 oz cream cheese, at room temperature5 oz smoked salmon3 tablespoons capote capers*2 tablespoons sour cream1/4 teaspoon white pepperDirections:Cube the cream cheese and place it in a food processor along with the salmon, capers, pepper and sour cream. Pulse until fairly smooth. Add the onions and pulse once. Refrigerate for 1 hour before serving and refrigerate