New Horizons

This is it!

Greetings fellow class members of August ’15!  Im really exited to meet with you and to see your sites. Im sure we have a lot to learn from one another.

I ran a blog last year on but eventually let it fizzle out due to having a busy work and personal life.  After a year of dormancy I returned to give it a good kick back to life. Then I thought to myself “Why not make a clean start and go self-hosted?” After looking at other sites I noticed that there is a lot more flexibility in the design and layout if you go self-hosted.  What really made my decision to switch was the recipe plugins. For a blog about food and recipes I thought this would be very important!

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Chicken Quesadilla

I had some chicken left over at the house from a cookout this weekend.  It wasn’t really enough for a meal in itself but it was enough for a filling of some kind.  I thought about making a chicken noodle soup or a chicken caesar but eventually decided on a nice quesadilla.   I love quesadillas because they are so flexible. They can be as simple or complex as you like: plain cheese, chicken, pulled pork, shaved steak, you name it. Even the choice of vegetables is endless: caramelized onions, Pico de gallo, hot peppers. The list goes on. I like to fill mine with garden tomatoes and scallions to give it extra flavor.  This is an easy and straightforward recipe that only requires a griddle to make.

See what others are cooking for Tasty Thursdays here.

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Creamy Corn Chowdar


This recipe uses fresh sweet corn  from Gove’s Farm in leominster. This corn is a hidden gem that is a favorite of locals every year.  I thought this would be a perfect time to make my first soup for the blog with the rainy weekend on the horizon. There really is nothing like a nice thick stick to your ribs soup on a stormy summer day.

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Baked Stuffed Eggplant

Today I am using the eggplant that I found at the farmers market in Westminster earlier this week.  For this recipe I wanted to go in a different direction than a traditional parm while still sticking loosely to the same theme.  I’m not really sure if this is more of an eggplant parm or a lasagna, but it is delicious. Because these eggplant are long and narrow I decided to cut them lengthwise so I would have a nice platform for the stuffing.  Three of these medallions along with a helping of pasta is a satisfying lunch for any day.


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Farmer’s Market

Living Local

I have recently heard of the Westminster Farmer’s Market.  This Friday I decided to check it out for the first time.  For such a small community I was surprised to see just how many farms were represented.  I would highly recommend anyone who has never been to a farmers market to check one out.  It is amazing to see the wide variety of products available that go far beyond any mass-produced supermarket varietals.  Something as simple as a tomato can become a work of art that tastes equally amazing, plus the freshness of something picked the same day simply can’t be beat.  I ended up getting a half dozen Japanese Eggplant from Woodland Ridge Farm. I’m looking forward to some baked stuffed eggplant later this week.

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Beef Tenderloin with Red Wine Reduction


Fillet Mignon, Beef Tenderloin, Wellington, no matter how you cut it this is one of the highest quality cuts of meat available today in any restaurant.  Though personal tastes may very on what the “best” cut of meat is, tenderloin easily earns itself a spot on many menus around the world.  The thing that sets beef tenderloin apart from the other cuts is that it is fork tender and quite literally melts in your mouth.

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