cookthestory's dishfolio
I'm Christine Pittman, the gal behind Cook the Story where it's all about the story (except when it's about the food!). Head on over to visit me, sit back, relax and click awhile. Your taste buds will thank you!
Last Posted Recipe: Jun 6, 2013
Edamole
Edamole! A Mexican dip recipe with edamame instead of avocado, less fat, more protein and perfect for avocado-haters.
by cookthestory
Crawfish Boil
An Easy Crawfish Boil Recipe, a healthy and delicious recipe for summer entertaining.
by cookthestory
Parmesan Roasted Potatoes & Onions
Potatoes and Vidalia Onions roasted on a bed of grated parmesan so that some get a crunchy crust and others get creamy parmesan flavor.
by cookthestory
Shrimp Boil w/ Mushrooms, Dill and Garlic
Who knew boiled food could be so good? Or summery? Or fun? It's possible with this Shrimp Boil with Corn, Red Potatoes, Mushrooms & Dill
by cookthestory
Granola, Yogurt and Walnut Cups
Puff pastry cups filled with granola, yogurt and walnuts for an easy make ahead brunch recipe.
by cookthestory
Italian Eggs
Eggs simmered in a hearty tomato sauce and then topped with olive oil, Parmesan and parsley. Best served with garlic toast for dipping.
by cookthestory
Bacon Canapés
Crisp bacon is the base for these brunch recipe canapés topped with maple yogurt and an orange segment. This recipe is part of Brunch Week.
by cookthestory
Hot Maple Walnut Coffee Float
Hot maple-flavored coffee sweetened with maple syrup and then topped with a scoop of ice cream.
by cookthestory
Roasted Radishes with Peas, Dill and Lemon
Radishes become milder when cooked. These radishes are roasted for a short time before being tossed with peas, dill and lemon.
by cookthestory
Breakfast Guacamole on Toast
This Breakfast Guacamole is made with fat-free Greek Yogurt for a morning protein blast.
by cookthestory
Brie with Raspberry Salsa
An elegant version of Ploughman's Lunch: Brie, baguette and fresh raspberry salsa. Perfect as a lunch or easy appetizer.
by cookthestoryall-check
