On March 20, 2008, 12:10 pm foodieprincess said A few Saturdays ago, I had the pleasure of being able to stay home and hang out with my husband and daughter instead of running my usual day long errands. I wanted to make something "different" for breakfast. I'm a waffle girl and my husband loves pancakes but I decided to introduce both of them to crepes. My husband has actually had crepes before when we were on our honeymoon many moons ago. But the little girl had yet to experience them. This recipe is foolproof, I stuffed them with sautéed apples and dusted them with a little powdered sugar. Needless to say the kid is now a fan.

On March 20, 2008, 12:11 pm foodieprincess said A good friend of mine who is expecting her first child in May came by for a visit and I wanted to treat her to something special. She is a gluten free girl but I found that it really didn't cause me any alarm and gave me a great opportunity to try out a new vegetarian main course (since I couldn't do pasta). I'm not a huge fan of Eggplant other than eggplant parmesan, but this recipe really intrigued. Needless to say I was not disappointed. I substituted Parmesan for the Asiago and I used a store bought marinara sauce to cut down on time but all in all it was a great meal.

On March 4, 2008, 6:52 pm foodieprincess said After using the last of my fresh pesto that I had stored in the freezer (this is a great thing to do with the overabundance of fresh basil that pops up during the summer months). I needed to come up with a good alternative to tide me over until the summer months come around again. Arugula is one of my favorite greens and a nice switch from the sweeter Basil. This recipe is foolproof, I usually add a couple of crushed garlic cloves and if I don't have any pine nuts (which are pretty pricey), walnuts are a great substitute. Enjoy!

On March 5, 2008, 5:15 pm peggy said Okay. I admit it. I'm always a sucker for the word "instant" in a recipe; and if it involves something even vaguely Mexican--all the better. As printed, this recipe seems to end before they explain how to serve it; so I sliced each chicken breast diagonally and fanned it over the rice, then drizzled the sauce over all. The sesame seed garnish didn't resonate with me, so I used some shelled roasted pumpkin seeds I had in the pantry. And since we're talking garnishes here, I think a few sprigs of fresh cilantro on each plate is a must. I also served warm flour tortillas and a simple green salad with sliced radishes, crumbled Mexican cheese, and a garlic-cumin vinaigrette. Dessert was store-bought mango sorbet.