Sharon's Kitchen

01/16/2024

New Tampa Unplugged is back! 🎸 Catch an intimate, acoustic set from longtime Tampa Bay area favorite, Stewart Tussing Band!

With Kevin Stewart on guitar and vocal, Gary Tussing on cello, and Tom Nordin on percussion, the band is a lush, full combination of melody, harmony, and percussive rhythm.

🎟️: https://bit.ly/4aFTRl7
$15 table seat
$13 theater seat

08/22/2021

Every second counts in the housing market when there's so much demand for a relatively low supply of homes. DM me to learn more about how getting pre-approved before starting your home search will make you agile enough to sn**ch up your dream home before anyone else can.

07/04/2018

Time to fill up with low-cal intake! Refreshing and filling salads can help retain or reduce your waistline!

07/04/2018

This is my 2 gallon 4th of July Sangria! Handle on the bucket broke and now it’s all over a white marble floor!!

07/04/2018

I know I haven't posted anything is a long time...but my real estate business is keeping me busy with good fortune! I DO want to suggest you scroll down and make my Sangria for your 4th of July festivities.... I made a 2-gallon bucket yesterday morning for our office party and the handle broke and went across two rooms on our white marble floor. The acid from the OJ etched the floor.... $$ most expensive sangria I ever made and never tasted! : (

02/28/2018

I'm going! Want to join? I just hope Ulele can handle the crowd food-wise! Don't want to miss out on those delicious oysters! Oh...and Bloody Marys's too!

As part of the annual Riverfest at The Tampa Riverwalk, Ulele will present The Stewart Tussing Band in a FREE concert outside on the Sunset Lawn on Saturday, May 5, from 2:30-5:30 p.m.

A mainstay of the ‘70s and ‘80s Tampa music scene at venues such as Selena’s in Hyde Park Village, the group last played in Tampa more than 10 years ago.

Known for a distinctive style that starts with acoustic singer-songwriter Kevin Stewart but then filtered though pop and rock, classical and jazz – most conspicuously via Gary Tussing’s violoncello – the group began as a duo then expanded to a six-piece and now plays as a trio with original percussionist Tom Nordin.

Low lawn chairs and blankets OK. Please, no coolers.

Ulele is at 1810 N. Highland Ave., minutes from downtown Tampa.

02/16/2018

Anyone out there have a different beet version?

Let’s talk about beets!

I am totally smitten by the combination of golden beets and goat cheese! I finally decided to try my hand at cooking them and couldn’t believe how super-easy it was to prepare this antioxidant-rich vegetable.

Add Belgian endive, season with just a tad of homemade blueberry vinaigrette dressing, with a couple of wedges of goat cheese on the side, and you’ve saved easy $16 that you’d pay at a gourmet restaurant!

Just cut the greens away from beets leaving about 1/2 inch of stem. Save the greens for later!

Boil a combination of gold, red, and orange beets for approx. 50-60 minutes or until tender. Let cool in the same water. When they are cool enough to touch, hold in the palm of your hand and rub off the stem area and rub off the tough outer layer— (should come off easily).

Taste immediately! Yum!

For another meal, take the fresh and thoroughly-washed greens, break in half, and sauté in a skillet with olive oil, shaved sweet onion, and a bit of crushed garlic. Tastes easily better than sautéed spinach and is rich in nutrients and iron.

02/15/2018

Let’s talk about beets!

I am totally smitten by the combination of golden beets and goat cheese! I finally decided to try my hand at cooking them and couldn’t believe how super-easy it was to prepare this antioxidant-rich vegetable.

Add Belgian endive, season with just a tad of homemade blueberry vinaigrette dressing, with a couple of wedges of goat cheese on the side, and you’ve saved easy $16 that you’d pay at a gourmet restaurant!

Just cut the greens away from beets leaving about 1/2 inch of stem. Save the greens for later!

Boil a combination of gold, red, and orange beets for approx. 50-60 minutes or until tender. Let cool in the same water. When they are cool enough to touch, hold in the palm of your hand and rub off the stem area and rub off the tough outer layer— (should come off easily).

Taste immediately! Yum!

For another meal, take the fresh and thoroughly-washed greens, break in half, and sauté in a skillet with olive oil, shaved sweet onion, and a bit of crushed garlic. Tastes easily better than sautéed spinach and is rich in nutrients and iron.

08/05/2017

Amazing dinner of broiled halibut with tawny port encrusted peppercorn topping! Spiral cut zucchini & yellow squash. Corn on the cob. Best summer meal ever!

05/08/2017

If anyone want s to do a summer healthy cooking class from 6-9:00 pm this Thursday, let me know! Will show you how to make cool gazpacho, healthy, tasty carrot raisin salad with walnuts and a twist, and olive tapenade with crusty baguette bread. Need a minimum of 8 sign-ups! Class is $55 ea.

11/29/2016

Fondue Procedure:

What you Will Need:
Portable butane burner and canister or stove top gas
Nutmeg
Silver au jus cup ½ full with garlic
Rubber-Coated Wire whisk
Frothing pitcher full of sauterne
½ cup of Madeira
Small bowl of flour (1/2 cup) to make rue

Classic Fondue
Silver bowl full of 7 oz. Gruyere, cut into chunks
Bowl of 7 oz. Shredded Swiss
Heat sauterne and gradually add cheeses until melted, stirring with whisk
Add rue (a pasty, but smooth, mixture of flour and sauterne), until mixture is well blended
Add a dash of nutmeg and ¼ cup of Madeira.
Serve to table with apples, bread, broccoli, and cut & washed mushrooms

11/01/2016

Here's a delightful, filling, and healthy meal that taste's GREAT!

Carrot Raisin Salad

1 Bag chopped carrots
1 bag raisins
3 apples, cored, peeled, and diced
1 cup of honey
1 #6 can of pineapple juice (lg.)
2 6-oz cans apple juice (sm.)
2 tablespoons cinnamon

Put honey over carrots, raisins, and apple and mix well. THEN add juices and cinnamon (sprinkle over top evenly) THEN mix well!

Serve in a bowl to ¾ from top; add heaping handful of walnuts; add small scoop of goat cheese to each side of bowl, sprinkle lightly with cinnamon and put a mint sprig on top for garnish.

10/18/2016

Let's meet up here on Wednesday for the debate!

Mermaid Tavern is Tampa’s oldest casual gathering spot, highlighting local craft beer and ethically-s

10/18/2016

Sharon’s Sangria by the Pitcher

In a large Sangria Pitcher combine:

1/3 cup of honey and whisk in
1.5 Liter bottle of decent red wine (ANY!)
(Honey needs to be added before any cold ingredients)
1 cup orange juice (with pulp to add texture)
1 cup margarita mix (Finest Call or Jose Quervo)
1/2 cup Captain Morgan Spiced Rum
1/3 cup Triple Sec
1/4 cup Roses Lime Juice
2 teaspoons cinnamon (or to taste)
Add 1 cup 7 up or Sprite if serving immediately,
OR, add a splash of sprite to each serving over ice.

Mix with wire whisk or wooden spoon
Float organges, limes, or other fruit for garnish.

Serve over ice in a pretty 10 oz rocks glass or heavy stemmed glass

Shelf life is about 7 days if no 7-up has been added.

10/11/2016

Who wants to sign up for pre-holiday cooking classes? We have lots of side dishes and festive spreads to teach! Also, ever coked a turkey upsidedown? You can learn it here!!

10/03/2016

This week, Thursday Oct. 6 @ 6:00pm: We'll be fileting and cooking two delicate fish varieties with various toppings, both sweet and salty. You'll also learn to make zucchini spaghetti, and be shown knife-handling and sauté skills. $75 per person. MUST RSVP, limited space!