It felt so amazing to make a special floral arrangement for my mom, to celebrate Mother’s Day. It was a gift for me to even have my hands on fresh flowers during quarantine! It has been a while! I swooped up some of her all-time favorite flowers: Lilacs, Roses and Dusty Miller.
Mili’s blog
lemon bars
If life gives you lemons, make Lemon Bars! Lemon bars are a total classic, and a from-scratch essential for my personal and work-related baking. If you have a lemon-lover in your life, you need these bars! Shortbread is laid out to the bottom, and fresh lemon curd is poured over the top. It’s chilled to-set, cut, and absolutely devoured. If you have a moment to dust a little powdered sugar on top, go for it. Either way, this is a keeper of a recipe, and one that you and anyone who gets to enjoy them, will love for all-time.
Sunday-supper-Pot Roast
Sunday supper style Pot Roast: easy to make, and comforting. I’m so happy to share this family-favorite recipe. The goal is about getting the flavors and textures right every single time for flavorful, fall-apart beef, paired with root veggies that are perfectly tender and firm. Since the original post, I have updated the recipe to add a cup of red wine, elevating the flavor of this recipe.
Mili’s best mac salad
My best mac salad recipe was something I developed many years ago. This is a self-taught creation, based on my husband’s special request for a Hawaiian-style side-dish, to go with some of the family-cooking we do at home. When it starts to feel like summertime, or we’re hosting friends and family over – where we love to serve up a feast – this dish tends to make it to the table.
Mili’s Tzatziki Sauce and Greek Marinade for the Grill
My recipe for Greek Chicken on the grill, along with must-have Tzatziki sauce is such a favorite meal at home, that if we ever have guests over, this is typically on my list of what to make and share. These incredible flavors taste amazing with a great big salad, or fresh cut veggies. If you want to work it out the way I did for dinner last night, serve them up with naan bread, jasmine rice and grilled zucchini. I’m also sharing how the leftovers made a second meal of Greek Chicken Salad that I served for lunch at home today.