Days of Our Lives Cranberry Mold

Days of Our Lives Cranberry Mold

Days of Our Lives Cranberry Mold

Cozy Coupe. Swing-set. An oak tree outside our breakfast nook. These are the images of my childhood. My mother, a full-time mom of three, would feed us lunch and catch glances of her favorite daytime soap from a tiny black and white television from the corner of the kitchen. As she served us macaroni and cheese with sliced hotdogs, Days of Our Lives would hum from a tiny T.V. next to the stove.   Come Christmas, my Mom would make this magical mix of spiced tea with Tang, red hots, and instant tea. . . but my most favorite dish

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European-Adapted Green Bean Casserole

European-Adapted Green Bean Casserole

One of my favorite things to eat for Thanksgiving and Christmas is the classic green bean casserole. My first batch was when I was fresh out of college and with canned green beans. Luckily, my cooking skills have matured since then and I’ve adapted that classic cream-of-mushroom soup recipe to the cream-of-mushroom-soup-less country. I’ve made it with fresh fried onions in the past, but the essence of this dish is simplicity, so you can jazz it up if you’d like – but I think this version gives you the balance of fresh and fast. I like using haricot verts, the

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Celebratory Buffalo Chicken Mac and Cheese

Celebratory Buffalo Chicken Mac and Cheese

It’s been a wild week! Before last Monday, our television wasn’t even hooked up basic cable. On the eve of the election, my husband snaked chords across our living room floor to connect us to CNN and other news channels – the BBC, Antwerp ATV, and others. Unlike U.S. sports, which we often miss in the wee hours of the morning, the U.S. news stations were covering the election 24-hours a day. “Vinny,” I said on Thursday morning as I sipped my coffee and checked the clock, “They look great. . . how is that even possible?”  My eyes darted

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Crawfish Étouffée

Crawfish Étouffée

This American college football season has been a celebration of crawfish (rivierkreeftjes) in our home. Every LSU gameday, we’ve enjoyed both Crawfish dip and Crawfish Étouffée (and as I native Texan I admit I’m still trying to learn how to spell that word, but that’s less important than knowing how to cook it, I suppose.) I’ve tweaked and perfected the recipe throughout the season. Now, with the LSU-Clemson National Championship a mere few days away. . . I’m proud to present my game-winning recipe. My Dutch-born, Louisianan-raised husband assisted and approves. You know I’ve got the rivierkreeftjes ready to go

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Yummiest Yams Ever

Yummiest Yams Ever

I first ran across this recipe years ago when I was prepping for Thanksgiving dinner in my home in Texas. I’m pretty sure I was pregnant with my first child and hosting my parents, my husband’s dad, sister, and a few rowdy nephews in the mix. It’s so sweet and fabulous we had dessert leftovers before we had leftovers of this. It’s become a Thanksgiving staple ever since. My printed sheet has gone across the ocean three times, is all stained with water droplets, and now graffitied with metric measurements. So. You know. This one’s a keeper. Preppin’ 3-4 large

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Garden Noodles

Garden Noodles

  So this takes the traditional idea of plain pasta and makes it something special. A bit of olive oil and whatever herbs you have in your garden, fridge, or growing on your windowsill – make these noodles fabulous. Tuck them under my White Wine Coq A Vinny or Belgian Beer Stew to complete the meal. Preppin’ 10-12 ounces (300-350 grams) wide egg noodles (or Italian tagliatelle works too) 1 cup (25 grams) loosely packed fresh Italian parsley, minced 1/2 (15 grams) cup loosely packed fresh basil leaves 2 Tablespoons minced fresh chives 2 Tablespoons butter 2 Tablespoons olive oil

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Beef Stew – Belgian Style

Beef Stew – Belgian Style

Snow in Rome, frozen canals in Holland, and just a general-OMG it’s SO cold in Belgium feeling. . . winter seems to have a tight hold on us in Europe. How in the world can you cope with the coldness of winter? With beef. And beer. How about beef and beer, slow-cooked in the oven for hours? Yes. That’s the ticket. Eat it by the fireside for an extra special winter treat. In March. I’ve taken the traditional pot roast and stew recipes from the U.S. and combined them with my Belgian favorite – stoofvlees – to create this one.

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White Wine Coq Au Vinny

White Wine Coq Au Vinny

The best part about wintertime is the food – just how the world around us has drawn hearthside, slowed down, and warms up with blankets and fuzzy socks – my favorite foods slowly cook in the oven for hours and warms my family’s insides with each bite. (My favorite recipes also make enough to freeze the leftovers, which is handy for those really lazy winter days when I just can’t be bothered to do more than defrost.) My kids lovingly titled this one White Wine Coq au Vinny, after their Dad. In Belgian and Holland, most grocery stores sell pre-sliced

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Blue-Green Beans

Blue-Green Beans

“Hum, so you add blue cheese to green beans in order to make me eat them?” my husband eyes the bowl and twists his lips. Visions of my mother smothering broccoli in velveeta to get my brother to eat them when we were young pop into my head. I shrug, cast a sideways glance in his direction. “I guess. Will it work?” and I raise an eyebrow as I chop carrots for the couscous. “Uh. . . yeah!” he says, and he loads up his plate. Just like the Lemon Herb Couscous, it just takes a few simple ingredients to

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Lemon Herb Couscous

Lemon Herb Couscous

If you can boil water, you can make couscous, it’s that easy. Rice and potatoes are pretty standard, but couscous makes a simple meal, just a little fancier! I’ve made this recipe with traditional couscous, but I think I like the pearl better. Just follow the directions on the box, and add these few ingredients to really wow your family, and your guests. Preppin’ 1 box Pearl Couscous (or 2 cups water and 1 ½ cups traditional couscous) 1 chicken or vegetable bullion cube 2 Tablespoons fresh lemon juice 1 Tablespoon olive oil Zest from two large lemons ¼ cup

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