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July 02, 2017

Grilled Mexican Corn

You can use a gas grill or charcoal. I prefer charcoal when grilling but if you are only doing a few ears of corn, the gas grill will save a little time.

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August 09, 2016

Fried Okra and Green Tomatoes

This is another family heirloom recipe handed down from my granny Mae. Fried okra and green tomatoes is definitely one of my favorites garden vegetables. I could eat the whole pan for dinner, anytime, anyplace any how.

I don't always dip okra in buttermilk. If the okra is really fresh it may have enough moisture without the buttermilk. You can decide how you want to make this recipe.


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March 28, 2016

Black Pepper and herb mashed potatoes

This was a Cooking Light Magazine hit at our last Cooking Light Dinner Club.


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Asparagus and Peas with Warm Tarragon & Vinaigrette

Oh my goodness this was so good!
I loved the combination of flavors and the fresh asparagus came out of my garden.

I added it to my meal plan service after serving it at our last Cooking Light Dinner. I also prepared the Black Pepper and Herb Mashed Potatoes out of the same March 2016 issue.

More great recipes from Cooking Light Magazine at our March cooking light dinner club.

The host prepared a fabulous Cod dish and we enjoyed a wonderful salad of mixed greens, turnips and shaved parmesan with a creamy vinaigrette and decadent Lemon Squares. The appetizer was a bonus specialty- one that we all love, jalapeno poppers.

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March 07, 2016

Kids in the Kitchen II

Several years ago I taught a cooking class for a little girl's birthday party. She was turning 7 and most of the kids at the party were between 5-9. Her mother is a friend of mine from a previous job. She selected the menu and I brought the food and equipment. It was a blast. I loved watching the excitement on their faces as they made their food and enjoyed every bite.
Kids in the Kitchen I

Shortly after that, I left my 20 year public health career to teach more cooking classes. I recently got connected with a home school program after one of the moms contacted me to teach classes for her kids.


This was our first menu.

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October 29, 2015

Curried Cauliflower and Green bean salad with Lemon yogurt

Roasting vegetables enhances the flavors by concentrating their natural sugars. You will be amazed. If you don't like cauliflower try this recipe to possibly change your mind.

You'll love it so much you'll want more so I adjusted the recipe to make extra vegetables to use as a side later in the week. Simply remove half of the vegetables and refrigerate before adding the curry. You can later add any seasoning you want to them. I tried a squeeze of lemon juice and a little pepper and they were great.

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September 04, 2015

Cherry Tomato salad

Use tomatoes in season for the best results. When out of season, it is often possible to find good cherry tomatoes. They will work very well in this recipe.

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August 25, 2015

Baked Sweet Potatoes

Sweet potatoes are edible roots in the morning glory family. They are a great source of vitamins A and C with less carbohydrates than Irish (baking) potatoes.

Baking is a simple way to prepare sweet potatoes. They can also be diced and roasted with other vegetables.

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June 09, 2015

Broccoli with Almonds and Red Pepper

Easy, Delicious Broccoli Recipe. Thanks Penny for sharing

Who would have thought broccoli could be so delicious? A burst of red pepper and crunchy almonds add spice to this scrumptious side dish or wholesome snack.

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May 23, 2015

Spring Pea Salad with Creamy Curry Dressing

This salad was amazing. It was shared at our Cooking Light Dinner Club last week. All the dishes we prepare come from Cooking Light magazine and this one was from the April 2015 issue.

It was different and that is what I liked about it. Using curry powder gave the salad a unique flavor that most salads don't have and it was yummy.

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February 25, 2015

Arugula Salad with Fresh Lemon Vinaigrette

A wonderfully fresh and flavorful salad with a crisp vinaigrette that would make a great side for any dinner. Arugula is becoming more popular and is a great source of vitamin A and C.

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February 16, 2015

Stir Fried Asparagus

Cook Illustrated tried several techniques and found that adding a little steam created evenly cooked asparagus with just the right texture.

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January 11, 2015

Feta and Dill Galette with Lemony Spinach Salad

Try something different for dinner tonight. Instead of serving crackers or bread with your salad this version provides a salad, carbs, and cheese all in one.

A galette is usually a flat cake made with a flaky pastry dough, a common French tart. It can be savory or sweet, topped with fruit, jam, nuts, meat and/or cheese.

Make your own version by using a different cheese, adding sausage, crumbled bacon or even diced chicken. Might I also suggest using goat cheese and shrimp or crab.

The possibilities are endless!

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January 05, 2015

Vegetable Tart

This tart was delicious and the presentation was inviting, beginning with a flaky crust that was filled with roasted vegetables and creamy goat cheese.

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December 01, 2014

Kale Salad with Roasted Butternut Squash, Beets and Snow Peas

I try not to brag but this salad was so good. I started with a base of fresh kale greens, prepackaged and ready to eat. Kale is a member of the cabbage family and packed with many vitamins and minerals especially vitamins A, C and Folic Acid. Then I added colorful roasted vegetables also packed with vitamins and minerals. The vinaigrette brought all the flavors together.

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May 04, 2014

Ziti with Portobello Mushrooms, Caramelized onions, and Goat Cheese

The way to get the most flavor out of this dish begins with caramelizing the onions and cooking the mushrooms until they are golden brown. With all the flavor you won't need to reach for the salt.

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March 16, 2014

Sautéed Chopped Kale with Lemon

Spring Colorful greens brighten the garden with the first hint of spring. We used to cook the ever living daylights out of them in a big pot of boiling water. I loved them then and I love them now. But it is a new day and greens are sautéed and even roasted. The lemon replaces the traditional vinegar, providing a crisp, clean flavor.

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March 03, 2014

Swiss Chard with Tarragon Butter

If you can't find Swiss Chard or you find that it is a little pricey try chopped kale. It works!
Swiss chard is actually a member of the beet family. There are several varieties, including ruby chard. It is grown for its green leaves and celery like stalks. Chard is available year round but is in season locally during the cooler spring and fall seasons. It is a good source of vitamins A and C and also iron.

Kale is in the cabbage family and resembles Swiss Chard. It is also best when grown in cool climates and is high in vitamins A and C, folic acid and iron.

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January 29, 2014

Roasted Red Pepper Relish

Long ago people made relish to use and preserve the vegetables out of their gardens. Today we are more likely to use relish to spice up a dish or add a flavorful topping to meats and vegetable dishes.
Roasting the peppers intensifies the flavor and creates a slightly sweet and smoky flavor.

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January 22, 2014

Broccoli with Bacon and Parmesan

Broccoli, a very versatile vegetable in the cabbage and cauliflower family is bright green in color with a sharp peppery flavor. It can be eaten raw, creamed, steamed, roasted or fried; in casseroles, salads or just eaten raw as a snack. This recipe combines bacon and parmesan to create a very tasty side dish.

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September 21, 2013

Hearts of Palm and Avocado Salad

I love salads this time of year but pairing them with the right wine can sometimes be challenging. Here are a few tips that will help you to begin satisfying a summer fix of fresh veggies with wine.

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September 10, 2013

Sauteed Summer Squash with Bacon

This is one of my successful original recipes. Not that some aren't successful. Okay, I'll admit, once in a while I've made something that we most likely won't have again for at least 20 years!
But this one was really good.

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August 08, 2013

Grilled Peppers Stuffed with Goat Cheese


The sweet smokey flavors from the grilled peppers and the tart goat cheese create a wonderful combination. Grilling the peppers brings out the natural sugars giving the peppers a wonderful sweet flavor.

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August 04, 2013

Grilled Eggplant

Eggplant is a wonderful when grilled. With its meaty texture, it can be served as a main dish or in this case a great side. Since eggplant will absorb oil like a sponge, grilling is a great cooking method that requires little oil. The grill will impart a delicate smoky flavor and a slightly crisp surface.

I wanted a new recipe and found this in one of the Fine Cooking issues and got three recipes for one!

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July 17, 2013

Cucumber Rounds with Hummus and Yogurt

I saw these in fine cooking magazine and they looked so refreshing, light and simple to make that I had to try them. They were also great tasting.

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June 10, 2013

Penny's Onion Tart

Penny provided me with a fool-proof recipe for pizza dough. She topped it with caramelized onions, blue cheese and olives.

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April 20, 2013

Carrot Soufflé

A souffle is a light and airy mixture that begins with egg yolk and lightened by stiffly beaten egg whits. This souffle is savory and is richly colored by the carrots. Souffles are usually baked in a class souffle dish that has round and straight sides to facilitate rising. Individual servings cook faster and are wonderful served for lunch with a Caesar salad and cheddar cheese biscuits.

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April 18, 2013

Haricot Verts with Sesame Seeds and Oil

This is another version of a recipe I posted several years ago. It lacks the soy sauce, getting its flavor from toasted sesame oil. It doesn't take much of the oil to create a lot of flavor.

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Haricot Verts with Citrus and Herbs

Haricot Vert is French for green bean. When a recipe calls for haricot vert often young tender green beans are used whole. The prep time is reduced in this case making this a quick and easy side to prepare.

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Haricot Verts with Citrus and Herbs

Haricot Vert is French for green bean. When a recipe calls for haricot vert often young tender green beans are used whole. The prep time is reduced in this case making this a quick and easy side to prepare.

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March 24, 2013

Stone Ground Grit Casserole with Provolone and Portobello

This recipe can be served at brunch or as a side dish.

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December 30, 2012

Mediterranean Vegetable Pie

I love the presentation and the taste. The outside is crispy and the inside is creamy and cheesy. Try as a side dish or a vegetarian dish.

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September 27, 2012

MOREL and Beef Stroganoff

If you love rich, you'll love this recipe. It is rich in every sense of the word. Morel mushrooms are not only rich as in pricey, they're rich with flavor too. You can use any mushrooms but for special occasions use the morel.

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September 24, 2012

Stuffed Butternut Squash

Butternut squash is a winter squash that adds vibrant orange color and a sweet, nutty flavor to this dish. There many ways to prepare this squash but roasting enhances the wonderful flavors.

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Baked Mashed White and SweetPotatoes

New side dishes for your Thanksgiving Dinner
If you can’t decide which to make- Mashed garlic Potatoes or Sweet Potato Casserole, then try this recipe to solve your holiday cooking dilemma.

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July 02, 2012

Zucchini and Dill Slaw

Zucchini, a popular summer squash replaces the traditional cabbage for this slaw. It's a very cool and refreshing side dish that goes really well with grilled or fried fish. Try it with Fish Tacos.

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April 06, 2012

Orange and White Potato Bites

Create a colorful and delicious side dish with white(red skin) potatoes and sweet potatoes with a few simple steps.

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March 20, 2012

Red Cabbage Slaw

A very light and refreshing twist on an old favorite without the mayo.

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Penne, Spinach, Asparagus and Cashew Salad

Enjoy this salad as a complete meal. Add banana bread and glass of fresh squeezed lemonade.

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November 14, 2011

Mustard Potato Salad

You can create many types of potato salad by starting with the basics and adding different herbs and spices. This recipe uses mustard to replace the sour cream in Creamy Potato Salad.

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Creamy Potato Salad

There are many varieties of potatoes, some make the best mashed potatoes or baked potatoes but red skin potatoes make the best potato salad because they hold their texture best when cooked. To increase the creamy texture for this recipe I also add a few russet potatoes.

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September 16, 2011

Cheese, Rice and Vegetable Strudel

A wonderful dish for a brunch. Serve with Champagne or sparkling wine.

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July 11, 2011

Buttered Almond Green Beans

Green beans are in season July-late September in the south. I usually have more than I know what to do with. This recipe uses the tender, young beans. The almonds are a great source of nutrients, including protein plus they add great flavor.

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June 03, 2011

Mixed Salad Greens with Macadamia Nuts, Avocado and Goat Cheese

One of my favorite salads and the presentation is so cool. The tartness in the goat cheese demands an acidic wine and a Pinot Grigio fits that profile.

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May 08, 2011

Roasted Root Vegetables

Roasting vegetables brings out their natural sugars. Try roasting them on a grill prepared with medium hot coals to add a little smokey flavor. Use a vegetable grill pan.

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May 07, 2011

Stuffed Peppers

Use an assortment of peppers, green, yellow and red bell peppers or poblano for a color and flavor rich dish.

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Mediterranean Endive Salad

A new way to present a salad, or just put out the ingredients and let your guests top their own endive leaves. If you can't find endive any type of lettuce will do. In the picture I used Boston Bibb.

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April 14, 2011

Carrot Pachadi

I don't remember where I found this recipe but I love it. The traditional Indian spices combine with the sweet carrots creating a flavor sensation

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April 08, 2011

Cauliflower au Gratin

If this recipe reminds you of one of your favorites it might be because it is a remake of one of the most popular potato casseroles in the world. The potatoes are replaced with cauliflower that are high in vitamin C with a lower amount of carbohydrates.

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Wilted "Killed" Lettuce

Mom fixed this a lot when we were growing up because we all loved it. It is best in the spring when the lettuce is tender and mild. Serve with a big pan of cornbread

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April 07, 2011

Italian Stuffed Eggplant

A bottle of red Italian wine such as a Sangiovese will be a very good pairing with the rich tomato sauce in this dish.
You can easily make this dish vegetarian, see below under make it your own.

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March 28, 2011

Cole Slaw

Generally speaking, people are very particular about their Cole Slaw. Some like it sweet, some like it tangy, and some like lots of mayonnaise. I like my Cole slaw the same way I like my wine: balanced. Try this recipe for that perfect balance of flavors.

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March 27, 2011

Easy Broccoli Casserole

This was the recipe my mom made for Thanksgiving dinner for as long as I can remember. She doesn't make it anymore but on occasion I do. I usually make a lighter version without the mayonnaise. But this is a traditional recipe that everyone loves.

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Broccoli Stir Fry with Oyster Sauce

Don't let the oyster sauce scare you away. It provides a wonderful favor profile with the ginger and red chile pepper.

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March 07, 2011

Sweet potatoes in Orange Cups

Cooking sweet potatoes in orange cups is a festive way to show off your creativity. The flavor the orange gives the sweet potato is delicious.

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Sweet potatoes, Pearl Onions and Raisins with Honey Balsamic Vinegar Glaze

Not everyone has sweet potato casserole for Thanksgiving dinner. This is a new way to prepare sweet potatoes that you will keep coming back to time and time again.

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March 06, 2011

Mixed Vegetable Slaw with Citrus Vinaigrette

What a great way to use fresh vegetables from the garden. The crispness from the vegetables and the acidity from the citrus make a great side dish for fish.

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Herbed Zucchini Bundles

The presentation for this vegetable dish is impressive and the flavor is delicious.

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February 27, 2011

How to Roast Red Peppers

It’s hard for me to understand why someone wouldn’t love red peppers. Maybe they haven’t experienced a wonderfully rich and flavorful roasted pimento red pepper. Pimento is a red heart shaped sweet pepper, so what’s not to love.

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February 23, 2011

No Guilt Creamy Spinach

When you taste this rich, creamy dish you won't believe it's a healthy version. Enjoy as a side dish or serve with vegetables, crackers or low fat tortilla chips for an appetizer.

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Roasted Winter Vegetables with Apples and Thyme

I never really cooked with Butternut squash until I tried this recipe. Now I love it. The color is so vibrant and the health benefits include a rich source of vitamin A.

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December 27, 2010

Heirloom Tomato and Avocado Stack

This recipe was wonderful and so colorful. I used it for one of the recipes I taught in class this summer.
From Cooking Light, 2010

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Valencia Orange and Ginger Carrot Soup

The flavor combinations in this soup will surprise you it is so yummy and the colors are exciting together.

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Chunky Potato and Bacon Soup

Potato soup is a comfort food favorite especially on a chilly night.
You can select your favorite toppings. I like bacon, chives and cheese.
This soup has an extra splash of favor.

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November 20, 2010

Thanksgiving Dinner

All the planning and work that goes into the Traditional Thanksgiving dinner can send you into a tizzy. I have some great tips and recipes to help you create an incredible meal without all the stress. It begins with putting a plan together and starting early. Set the Menu, divide the tasks, relax and enjoy the meal!

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November 01, 2010

More Sweet Potato Ideas

Just a few more new holiday recipe ideas to help you create a new menu.

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New Ideas for Sweet Pototoes

Bet you didn't know that the sweet potato is a tuberous root vegetable belonging to the same family of plants as the morning glory. It is a particularly popular food in the southern United States, especially during the Thanksgiving and Christmas holidays. Their sweetness makes them versatile so think outside the traditional recipe this holiday season and try these new ideas.

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October 25, 2010

5 Spiced Crab with Creole Fried Tomatoes served on Baby Greens

The combination of sweet crab with slightly tart green tommatoes creates a wonderful combination of flavors. This recipe provides just one way to fry tomatoes.

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Fried Green Tomatoes

It's time to pick the last of the garden produce in Tennessee. While the weather has given us an extra long growing season, it is coming to an end so I picked about 30 green tomatoes and fried them this weekend.

Dennis and I sat on the back deck and ate half of them with cheese, homemade bread and olive oil. To complete our relaxing evening, we opened a bottle of Chamisal stainless Chardonnay. I was shocked to find....

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October 14, 2010

Caramelized Brussels sprouts with bacon and pecans

Even the Brussels sprout skeptics will love this recipe, everyone in my class sure did!

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September 26, 2010

Marinated Mixed Grilled Vegetables

A great way to use all those garden vegetables plus get at least two servings of the recommended 5 fruits or veggies a day.

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September 04, 2010

Country Style Green Beans

I grew up with green beans that were cooked in a large amount of water until they were very tender. Later I discovered beans are also great when sauteed with a little olive oil and seasoning until crisp tender. I love both kinds. So here is my version of tender, country style green beans. If you prefer a bean cooked el dente you will enjoy one of my other recipes like sesame green beans.

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Carmelized Onions

"This is every cook's opinion
No savory dish without an onion,
But lest your kissing should be spoiled
Your onions must be fully boiled."
Jonathan Swift (1667-1745)

Carmelizing onions brings out the sweetness of the onion and creates a wonderful flavor. Try them on a pizza, in pasta, over a steak or burger, or in cream chesse as an appetizer.

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September 02, 2010

Mushroom Ragout or Sauce

This is a fantastic side dish that can be used with anything even cardboard :o)Enjoy it with steak, chicken, or add more stock and create a wonderful mushroom soup. See my tip on how to make a very simple mushroom side dish

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June 08, 2010

Roasted Tomato and Garlic Salsa

You can practically build a party around a bowl of salsa and some chips, or you can use it in numerous ways as part of a great meal! The roasted tomato and garlic salsa here is one of my favorites!

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June 07, 2010

Roasted Garden Vegetables

It is always best to use fresh vegetables in season. Growing a little garden is a sure way to have the best produce available. This dish is packed with flavor, low in calories and fat.

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Vegetable Couscous Paella

This wonderful dish can be served as a complete meal. The chick peas (also know as Garbanzo beans)have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round. The flavor from the saffron adds a bit of a honey taste and fortunately you only have to use a little; it is the most expensive spice in the world.

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June 06, 2010

Wild Mushroom Bread Pudding

My friend Nancy shared this recipe with me many years ago and it is one of my favorites. It is a wonderful side dish for the Holidays that utilizes any combination of mushrooms. One mushroom that enhances the flavor is the shiitake but the baby Portobellos (cremini) are also a good choice.

I usually serve it only on special occasions because it is high in calories with lots of cream, eggs and butter. You can alter it to a healthier version but in this case I would recommend you just have a small piece and Enjoy!

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Grilled Stuffed Portobella Mushrooms with Tomato Basil Relish

The meaty dense texture of Portobella mushrooms make them a wonderful substitution for steak. When grilled, they have a rich flavor that can be enhanced with marinades. They are actually a mature form of the crimino mushroom and because of their size can become a complete meal when stuffed. Mushrooms have little or no calories, fat or cholesterol.

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April 30, 2010

Recipe: Sicilian Green Beans & Fennel Salad

Italians know how to make a salad, and this Sicilian green bean and fennel salad is one of my favorites. The ancient Romans already knew how to use fennel to spice up their cuisine, and the French later used it to make absinthe!

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Recipe: Lemon Green Beans & Celery Salad

Bored with the same old salads? Try making one with green beans! I'm also adding some celery and use lemon to give it a delightfully refreshing taste!

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Recipe: Green Beans, Feta & Pecans

This a totally new way to make green beans, it's simple with great crunchy flavor.

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Recipe: Sesame Green Beans

Here's how to quickly whip up a batch of delicious Sesame green beans in a wok or skillet. It takes just ten minutes and goes great with just about any dish.

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Recipe: Rosemary Rosted New Potatoes

The Irish knew a good thing when they saw the potato and with hundreds of varieties of this versatile vegetable the possibilities are endless. This recipe uses red potatoes which are great for roasting.

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