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321 posts categorized " 02) Soups, Salads, Sandwiches & Snacks"

07/16/2017

~ Strawberry Chicken & Biscuits w/Strawberry Mayo ~

Over a period of five-six years, Joe and I had occasion to be in the San Diego area once or twice a year, and, on a few of those trips, we had the pleasure of spending time at the La Costa Resort & Spa. Along with all of the amenities and services one would expect to find at a resort and a spa, they specialized in and excelled at serving lighter and healthier cuisine without being imposing. On one visit there, I encountered a refreshingly-fruity strawberry-mayo concoction that showed up in a tossed strawberry chicken salad with bitty bits of...... View full recipe for "~ Strawberry Chicken & Biscuits w/Strawberry Mayo ~"

07/14/2017

~ Spreads go Bread to Bread: Hellmann's vs Duke's ~

Mayonnaise. As a gal who loves deli-, tuna- and egg-salad sandwiches, I am never too far from my mayo. During the picnic and tailgate season, when side-dishes like macaroni salad, potato salad, cole slaw and deviled eggs reign supreme, I purchase bigger jars, in two-packs. When our garden tomatoes are ripe, I could (and will) eat a freshly-picked sliced-tomato sandwich, on white bread, with a big slather of mayonnaise, every day. There's more. I can't imagine my life without mayonnaise-based tartar and remoulade sauces in it, or, oh my Thousand Islands salad dressing, and, I'm very proficient at making homemade...... View full recipe for "~ Spreads go Bread to Bread: Hellmann's vs Duke's ~"

07/08/2017

~ One-Bowl Lunch on the Run: Tuna Macaroni Salad ~

I rarely make the time to sit down and eat lunch and almost never find the time to go out to lunch. I prefer to munch and crunch, while working, standing in my kitchen or sitting at my computer. For example: I am munching on some chopped cantaloupe, here at my desk, for breakfast, while writing this, at 6:30AM. Whatever time I get my mid-day hunger attack today, I'm literally going to, "stick a fork in it": tuna macaroni salad. I made it yesterday, am writing about it today, and shall enjoy it, in a small bowl, as a light,...... View full recipe for "~ One-Bowl Lunch on the Run: Tuna Macaroni Salad ~"

07/06/2017

~ How to: Make a Jucy Lucy Cheese-Stuffed Burger ~

A big, thick, juicy all-American cheeseburger with American or Velveeta cheese. I kid you not, I gotta have one "my way" about once a week -- topped with lots of onions, ketchup and a few dill pickle slices. Over the 4th of July, I decided to celebrate with exactly that, except, with a twist: I decided to try my hand at the iconic Jucy Lucy, a nifty Midwestern invention in which the cheese gets stuffed inside the 'burger instead of placed on top of it. The second you bite into it or slice it, the 'burger juices squirt out and...... View full recipe for "~ How to: Make a Jucy Lucy Cheese-Stuffed Burger ~"

06/21/2017

~The Ninety Nine Vermonster Cheddar Cheeseburger~

Ninety Nine is a restaurant and pub chain headquartered in Massachusetts, with over 100 locations throughout the Northeast. With 47 locations in Massachusetts, 10 in Connecticut, 3 in Maine, 12 in New Hampshire and 2 in Rhode Island and 2 in Vermont, they know a thing or two about New-England-Style pub grub and hospitality. They boast no-nonsense food at down-to-earth prices and "a passion to serve". My one-and-only experience with a Ninety-Nine restaurant was in Vermont, and it was a very tasty one, in the form of a Vermonster of a cheeseburger. While a big juicy cheeseburger with cheddar and...... View full recipe for "~The Ninety Nine Vermonster Cheddar Cheeseburger~"

06/18/2017

~ A Classic Cobb Salad: Open-Faced Sandwich-Style ~

A restaurant that serves a great Cobb or chef's salad for lunch is a restaurant I will frequent. Like Seinfeld's Elaine, I like a big salad, light on the lettuce with a lot of perfectly-cooked good stuff in it, right down to more-than-a-few crunchy, buttery-rich croutons on top. The Cobb and chef's salads are both "composed salads", meaning, they are a pretty-to-look-at, arranged-on-a-plate, high-quality, meal unto themselves -- a perfectly-balanced mixture of color, flavor and texture. At the discretion of the chef, a combination of impeccably-fresh and perfectly-cooked ingredients (via poaching, simmering, boiling, marinating, roasting, broiling, baking, grilling, etc.) get...... View full recipe for "~ A Classic Cobb Salad: Open-Faced Sandwich-Style ~"

05/21/2017

~ Joe's Caribbean Chicken Dog w/Joe's Island Salsa ~

Because a lot of Americans will be firing up their grills this weekend, there's no time like the present for me to talk about an experiment I conducted on myself this week: chicken hot dogs. For years I've been telling people "I think I was a hot dog in a past life" (that is how much I love high-quality all-beef franks). That said, chicken hot dogs have been popping up (again) in stores of late. For years I've been saying, "If you dislike something, you really ought to try it once every ten years, just to see if your taste...... View full recipe for "~ Joe's Caribbean Chicken Dog w/Joe's Island Salsa ~"

05/18/2017

~Thai-Style Grill-Pan Chicken Tacos w/Peanut Sauce~

Over the years, like many other busy foodies, I've come to the conclusion that tacos should be referred to as a style of eating. Like two slices of bread, a tortilla is a great foil for anything that tastes great in a sandwich. I keep corn and flour tortillas on hand in my refrigerator 365/24/7, and, on any given day, there's "no telling" what cold or hot leftovers I'm going to put in them -- anything and everything is "fair game". That said, over the years, like many other foodies, I've started coming up with fresh, new-to-me ways to serve...... View full recipe for "~Thai-Style Grill-Pan Chicken Tacos w/Peanut Sauce~ "

05/15/2017

~ Cooking 101 for One: Asian Ramen & Steak Salad ~

Occasionally I'm left alone at "the palace". This means I'm in the odd-for-me predicament of cooking for one. This typically involves a bowl of raisin bran in front of the computer in the morning, a wrap sandwich on the deck in the afternoon sun, and, a bag of microwave popcorn in front of the TV at night -- certainly nothing to write home about. Today, however, leftovers (a rare-cooked steak, Asian dipping sauce and diced scallions from my last blog post, a bag of matchstick carrots in the vegetable drawer of my refrigerator and ramen noodles in my pantry), inspired...... View full recipe for "~ Cooking 101 for One: Asian Ramen & Steak Salad ~"

05/10/2017

~ Savory Chinese-Style Scallion Pancakes (Flatbread)~

Crispy and flaky on the outside, tender and ever-so-slightly chewy on the inside, served hot out of the skillet or reheated in the toaster oven the next day, scallion pancakes are one of my favorite Chinese appetizers. Unlike our Western pancake, which is made by pouring a thickened batter into a skillet, the scallion pancake is made with an unleavened bread dough -- a kneaded mixture of flour, very hot water and salt which gets rolled into the shape of a pancake. In China, scallion pancakes are both a street food and a restaurant item. They are on the menus...... View full recipe for "~ Savory Chinese-Style Scallion Pancakes (Flatbread)~"

05/02/2017

~ The Iwatani Twelve-Minute Tornado Cheeseburger ~

A not-so-funny thing happened last Monday. Happy Valley, Centre County, PA got hit by a violent storm that rendered a great percentage of us without electricity, and in some cases water as well, for three days. I've lived here for forty-three years -- this was longest we've ever been without power. I'm no expert. I can't prove it was a tornado that hit our street, but, I can't name one other "thing" that moves in a straight line snapping telephone poles and felling trees at their roots, doing virtually no other damage, except a tornado -- my deck and patio...... View full recipe for "~ The Iwatani Twelve-Minute Tornado Cheeseburger ~"

04/23/2017

~ Poaching Bone-In Skin-On Real Chicken Breasts ~

Leftover shredded or chopped chicken. It's an ingredient we all come across on a regular basis in a wide variety of recipes for appetizers, salads, sandwiches and casseroles -- I've even seen it called for in some throw-together soup and stew meals. That said, I rarely use true "leftover" chicken to prepare any of them. Here's why: Most times, when I have leftover chicken, it's been seasoned and cooked to suit a specific recipe. Nine out of ten times, the flavor profile doesn't align with the recipe du jour. Example: The grilled chicken breast rubbed with fajita seasoning leftover from...... View full recipe for "~ Poaching Bone-In Skin-On Real Chicken Breasts ~ "

04/20/2017

~ Sour Cream and Dill Dressing for Cucumber Salad ~

Fresh, feathery and fragile dill "leaves" or "weed". It's a bit early for it to be available to me in my Central PA garden, but: big, beautiful bunches of it are showing up in my grocery stores. In Eastern European kitchens everywhere, dill, along with chives, mint and/or parsley, are commonly used to flavor all sorts of heritage dishes: fish (like salmon or sturgeon), various soups (notably red or white borscht), many vegetables (especially carrots or potatoes), and, classic dill pickles (or anything that can be pickled). The sweet, subtle flavor of dill is delightful in many of our ethnic...... View full recipe for "~ Sour Cream and Dill Dressing for Cucumber Salad ~"

04/15/2017

~ Mel's Petite Porketta for Joe's Jessup Sandwiches ~

It was the Spring of 1980. That's when I had my first encounter with this unique roasted pork roll -- in the form of a cold sandwich. Joe and I (newlyweds of four months) were visiting his mother Ann in his hometown of Jessup, (Northeastern) PA. Joe's brother Tom and his wife Kathy walked through Ann's kitchen door on Wilson Street shortly after us, and, once the mandatory cocktails were poured, Ann placed a brown bag on her kitchen table. It was quite informal and I had no idea what to expect, until Tom and Joe tore into it (which...... View full recipe for "~ Mel's Petite Porketta for Joe's Jessup Sandwiches ~"

04/12/2017

~ Happy-Valley-Ranch Deep-Fried Chicken Sandwich ~

One of my favorite all-weather meals is a piece or two of crispy and nicely-seasoned roasted, grilled or fried chicken. Pair it up with a well-appointed salad drizzled with creamy Ranch dressing and I can't resist it. It's gotta be Ranch dressing too -- no substitutions. Save the blue cheese dressing for chicken wings, Buffalo-style chicken 'burgers and all things beef. In my Happy Valley, PA kitchen, "if mama ain't happy, ain't nobody happy", and this is my sandwich. Hidden Valley Ranch dressing has a fascinating history: A little over 50 years ago no one had ever heard of ranch...... View full recipe for "~ Happy-Valley-Ranch Deep-Fried Chicken Sandwich ~"

04/06/2017

~My Fully-Loaded Roast Beef Grilled Cheese Sammie~

Calling all carnivores. Gather round my table. You've got a friend in Pennsylvania. I love beef, and, when it comes to beef sandwiches, as much as I love a great cheeseburger with all the fixin's (on a cottony-soft white-sandwich-bread-type roll), I like a roast beef grilled cheese sandwich with all the fixin's (on two slices of firm-textured sourdough-type-bread) better. There's more. I prefer my cheeseburger to be thick, juicy, medium-rare cooked and topped with a slice or two of American cheese, ketchup and caramelized onions. I demand my roast beef grilled cheese be loaded with thinly-sliced rare-cooked beef (preferably home...... View full recipe for "~My Fully-Loaded Roast Beef Grilled Cheese Sammie~"

04/03/2017

~Braaibroodjie: South African Grilled Cheese Sammie~

Grilled cheese sandwiches. They've been embedded in our American food culture since the 1920's. That's approximately when affordable sliced white bread and inexpensive processed American cheese hit the market. Because this hunger-satifying sandwich was inexpensive, easy to make (under a broiler, on a flat-top griddle, or, in a skillet), and, met our government's nutritional standards, our Armed Forces began serving thousands of them to servicemen stationed all over the globe. Post WWII, the institutional food service industry (hospitals, prisons, school cafeterias, etc.) started pairing grilled cheese with tomato soup to provide the required Vitamin C component in order to call...... View full recipe for "~Braaibroodjie: South African Grilled Cheese Sammie~"

03/31/2017

~ Detroit-Style Brick Cheese & Pepperoni Pan Pizza ~

Pizza. It's one of my favorite foodie subjects. Next to a cheese shop, a pizza shop is one of my favorite places to hang out. Give me a slice and some suds and my day is made. I like thick pizza, thin pizza, round pizza and square pizza. I like pizza with just sauce and cheese, or, piled high with a melange of toppings. I like white pizza and stuffed pizza too. "No matter how you slice it, I've never met a pizza I didn't like", is one of my favorite sayings. There's more. I get downright giddy when I...... View full recipe for "~ Detroit-Style Brick Cheese & Pepperoni Pan Pizza ~"

03/24/2017

~ Spring Forward: Pea, Carrot & Potato Salad Olivier ~

Known in Eastern European circles as "Salad Olivier" or "Salad Olivye", and, "Russian Salad", there are as many variations of this refreshing side-dish or main-dish salad as there are cooks who are willing to take the time to do a precise job of uniformly cubing, dicing and properly cooking the components. What this salad looks like is as important as how it tastes. For young Eastern European girls, who were almost always required to assist their mother and grandmother in the family kitchen, it was how they honed their knife skills for later in life in their own kitchens (while...... View full recipe for "~ Spring Forward: Pea, Carrot & Potato Salad Olivier ~"

03/21/2017

~Bierock: A Savory Meat, Cabbage & Onion Turnover~

In the case of the Eastern European bierock, a picture is indeed worth a thousand words. Unlike pizza, hot dog, hamburger and taco, the word bierock conjures up no image in the mind of many foodies. It's worth mention there is no mention of it in The Food Lover's Companion or The Oxford Companion to Food. There's more. Even if you did grow up in or around an Eastern European household or community (I did), there is a good chance you have no idea if a bierock is animal, vegetable or mineral (I didn't). The reason is: the rather obscure...... View full recipe for "~Bierock: A Savory Meat, Cabbage & Onion Turnover~"

03/15/2017

~ Kids' Stuff: Mel's Copycat Wendy's Chili Con Carne ~

Quality time. Sitting at Wendy's with one, two or all three of our kids for lunch. When school was out for the Summer, I did that about twice a week. We'd all get in my car to run errands, drive a short mile to the traffic light that exited our neighborhood and intersected with our town's busiest four-lane main thoroughfare, and there, to the left of that light sat: Wendy's. I've always contended its placement was purposeful. Our Park Forest neighborhood was a well-planned maze of tract houses on tree-lined streets with sidewalks, and, almost every house contained: children. On...... View full recipe for "~ Kids' Stuff: Mel's Copycat Wendy's Chili Con Carne ~"

03/02/2017

~ Pizza alla Puttanesca with Puddles of Mozzarella ~

Gutsy-flavored puttanesca and marinara sauce have always been my two favorite pasta sauces. They are both relatively quick-to-make and they freeze great, so, I always have them on hand. There's more. When these two pasta sauces are allowed to simmer a bit longer than usual, until they reduce and get extra thick, both become my two favorite pizza sauces. Marinara-based pizza sauce is my all-purpose pizza sauce because it plays well with all sorts of cheese and topping combos. In the case of puttanesca-based pizza sauce, it is the star topping. A homemade crust, puttanesca sauce and two-types of mozzarella...... View full recipe for "~ Pizza alla Puttanesca with Puddles of Mozzarella ~"

02/17/2017

~ In the Beginning: Basic Vinaigrette Demystified ~

I have no idea who prepared the first salad -- no one does. Whoever it was, I'm guessing it was an accident, and more likely than not, as a result of hunger. Gathered from fields, around streams and in wooded areas, a mixture of wild greens, an herb or two, wild mushrooms, flowers and a some berries and/or seeds would surely satisfy the appetite. As time passed, a pinch of salt got added. A little later, a squirt of citrus, then a splash of vinegar. Last to the party: oil. Yes indeed, he or she was definitely onto something. That...... View full recipe for "~ In the Beginning: Basic Vinaigrette Demystified ~"

02/10/2017

~ My Guys Italian-American Sicilian-Style Pizza Pie~

Americans eat over three billion pizzas a year and that doesn't include store-bought frozen pies or those made at home. That is quite a statistic, and, a testament to the love affair we Americans have with pizza. From sea-to-shining-sea, every region of our country has developed their own "style of pie", and, pizza shops and home cooks all proudly prepare their own version of it. I make several types of pizza. That said, my guys (my husband and three sons) hands-down favorite is my Sicilian-style pizza, made and baked in the manner my husband grew up eating it -- in...... View full recipe for "~ My Guys Italian-American Sicilian-Style Pizza Pie~"

02/07/2017

~ Chilled Asian Chicken, Broccoli & Lo Mein Salad ~

What do Italian-American spaghetti and Chinese lo mein have in common? When you have a craving for a bowl full of noodles, you want them ASAP. Now. Immediately. In Chinese, "lo mein" literally means "tossed noodles" and it implies a method of cooking in which cooked wheat noodles get tossed into almost any type of stir-fry at the end of the cooking process. As a result, the noodles absorb some sauce and stay soft while the other previously-cooked ingredients (meat, poultry, seafood and/or vegetables) get distributed evenly throughout. This recipe is based on the same lo mein principle, except, it's...... View full recipe for "~ Chilled Asian Chicken, Broccoli & Lo Mein Salad ~"

02/04/2017

~Cold & Creamy Crab Rangoon Dip w/Wonton Cups~

Crab meat. I love it. Fresh, frozen or pasteurized, it's an ingredient that has rocked my food world. With it, I make an array of hot and cold appetizers and hors d'oeuvres. I use it to make steamy crab bisque and add it to several seafood soups and stews too. I adore an ice-cold crab salad or crab salad sandwich, and, I can't resist a well-made crab cake or crab cake sandwich. There's more. I can't count the of number classic main-course meals I make with crab. If you've eaten in a Chinese-American restaurant you know what crab Rangoon is...... View full recipe for "~Cold & Creamy Crab Rangoon Dip w/Wonton Cups~"

02/02/2017

~ How to Make: Baked Mini- Wonton Cups & Tacos ~

In my food world, I associate fun food with small, two-three bite appetizers and snacks -- I don't think I'm alone. Ever notice how folks always gravitate around a table, cocktail table or picnic table containing an array of small-bites, noshes and nibbles? We are indeed all in this food world together, but, it's small food that makes the world go round. It makes people smile. Real world fact: It is more fun to eat a peanut butter and jelly sandwich if it is cut into four triangles. Like French puff pastry, the Chinese wonton can be used as a...... View full recipe for "~ How to Make: Baked Mini- Wonton Cups & Tacos ~"

01/31/2017

~ Open Sesame Asian Chicken Slaw Wonton Tacos~

What in the wild-world-of-culinary-sports made me ponder turning wonton skins into mini-taco shells? Over the weekend I made two popular deep-fried Chinese-American appetizers to celebrate Chinese New Year: crab Rangoon and firecracker shrimp. Yesterday, I roasted a chicken, for the purpose of making some Asian chicken salad today -- to use up a few of the miscellaneous Asian ingredients that were leftover, which, included some wonton skins. Wonton tacos? Why not? They're a ton of tasty fun. A bit about making mini- wonton cups & wonton taco shells: For those who don't know, these small squares of flattened dough are...... View full recipe for "~ Open Sesame Asian Chicken Slaw Wonton Tacos~"

01/12/2017

~ Classier Classic Clams (on the Halfshell) Casino ~

I've never gone to a casino for the sole purpose of gambling -- I've never even had the urge to. That said, thanks to more than a few of Joe's business trips I've been to Las Vegas, Reno and Atlantic City several times for days-at-a-time -- complete with gorgeous hotel rooms, tickets to live shows and dinners in fabulous restaurants. That said, casinos are indeed a glitzy, glamorous full-of-fun place to visit. They're akin to amusement parks for adults, and, just like the latter, "the bloom comes off the rose" rather quickly -- fun facades that suck up your bucks....... View full recipe for "~ Classier Classic Clams (on the Halfshell) Casino ~"

01/10/2017

~ Deep-Fried Pork Fingers w/Bone Suckin' Sauce ~

Appetizers. Snacks. Pub grub. Whatever you want to call it, the Winter just brings out the best/worst in me. I'm completely contented to hibernate indoors, let the snow pile up on the doorstep, and, watch movies while drinking cocktails and munching on hot, crispy snacks until Spring. Trust me when I tell you, during the Winter, deep-frying is one of my of favorite sports. There's more. I've recently "gotten into" purchasaing those big, boneless pork loins at Sam's Club -- they're extremely economical considering ALL the things you can cook with just one. Pork is indeed "the other white meat"...... View full recipe for "~ Deep-Fried Pork Fingers w/Bone Suckin' Sauce ~"

12/31/2016

~ Finger Food: Eggnog Brioche French Toast Sticks ~

Finger foods for breakfast? Heck yea. Well-seasoned tailgaters and football fans do it all the time. New Years -- 'Tis the season to gather together for bowl parties -- no knives, forks or spoons required. Appetizers and snacks commonly found at our early-morning finger-food pub-grub buffets are mini-quiche tartlets, bacon wrapped shrimp, hot crab dip, sausage balls, deviled ham and/or salmon spread with bagel chips, and, a big plate of French toast sticks with a bowl of warm maple syrup sitting in the center for dipping. It's always the duty of the host to prepare "the sticks" and deliver them,...... View full recipe for "~ Finger Food: Eggnog Brioche French Toast Sticks ~"

12/25/2016

~ Holiday Fun 101: Deck the table w/a Pizza Wreath~

Fact: I want pizza once a week. Fiction: Pizza isn't festive enough to serve on Christmas Day. The fact is, when you crave pizza once a week, you'll figure out a way to serve it for any holiday. The truth: This post is simply my foodie way of wishing you and yours a Merry Christmas and a Happy New Year -- or any holiday you celebrate. I chose pizza because it's universal. A slice of ooey-gooey cheesy pizza piled high with some great toppings of choice brings a smile to everyones face, and, for as long as I have been...... View full recipe for "~ Holiday Fun 101: Deck the table w/a Pizza Wreath~"

12/15/2016

~ Holiday Appetizers 101: Make Lots of Crab Balls ~

As I always tell people, "You can never be too rich or too thin, and, when it comes to holiday entertaining, you can never make too many crab balls." Crab balls are to the cocktail table what rum balls are to the dessert buffet. You do not want to risk running out of either one. I've never hosted a party or attended one where the crab balls weren't the first appetizer to be inhaled by the guests -- and nobody can eat just one. I plan on a minimum of three-four per person. "So", you ask, "what makes a crab...... View full recipe for "~ Holiday Appetizers 101: Make Lots of Crab Balls ~"

11/28/2016

~ The Morning After: Thanksgiving Stuffing Waffles ~

Thanksgiving. I love all the pomp and circumstance and I always cook a full-blown, traditional feast with all the trimmings. Stuffing. Next to a cold turkey sandwich on white bread with lettuce, tomato and mayo the next day, stuffing is the dish I like best (we all have our #1 favorite). I could skip the other stuff -- I'm fine with a plate of steamy stuffing and a ladle of gravy on Turkey Day, reheated the next day, or, a cold slice of stuffing as a snack for a day or two or three afterward. What's the difference between "stuffing"...... View full recipe for "~ The Morning After: Thanksgiving Stuffing Waffles ~"

11/20/2016

~ Easy Rosemary-Kissed Butternut Squash Bisque ~

This sinfully-simple, creamy-rich butternut squash bisque is one of my favorite go-to Turkey Day specialties. I don't serve it every year, but on years when my husband has harvested a bumper crop, it starts off our traditional feast. It looks pretty and tastes divine. There's more: It is indeed easy to prepare, and, it can be made two-three days in advance too. All it needs is a gentle reheat on the stovetop or in the microwave and it's ready to take to the table and serve. A bit about butternut squash: Butternut squash is one of our healthy super-foods. That’s...... View full recipe for "~ Easy Rosemary-Kissed Butternut Squash Bisque ~"

11/08/2016

~ Easy Amish Dutch-Style Sweet & Sour Coleslaw ~

Walk into an Amish market and you'll likely find a side-dish in the refrigerated deli-section simply labeled "Dutch slaw". It'll be right next to the ever-popular finely-minced "pepper cabbage" (also known as "overnight coleslaw") and the classic creamy-crunchy mayonnaise-dressed coleslaw. It's a monochromatic mixture of shredded cabbage, celery, onion and green bell pepper dressed with a pretty yellow-colored, celery seed and onion-laced oil-based sweet and sour dressing. Interestingly, the Amish label it "Dutch slaw" because it is the Pennsylvania Deutsch version of the Amish's own version of sweet and sour slaw (known as "Amish slaw" and dressed with a mayonnaise-based...... View full recipe for "~ Easy Amish Dutch-Style Sweet & Sour Coleslaw ~"

11/05/2016

~ PA Deutsch (Dutch) Sweet & Sour Salad Dressing~

If you live in or around a region in Pennsylvania (and other surrounding states too) influenced by a Pennsylvania Deutsch community, you know all about this drizzly, creamy-yellow, sweet and sour, onion-and-celery-laced oil-based salad dressing. So as to avoid any confusion, it is different from Amish sweet & sour salad dressing, which is a thicker, similarly-flavored mayonnaise- or salad-dressing-based concoction (Miracle Whip is referred to as "salad dressing" in Amish country). How do I know this stuff? I've lived my entire life in Pennsylvania (I grew up near Pennsylvania Deutsch country and currently live near Amish country). You say Pennsylvania...... View full recipe for "~ PA Deutsch (Dutch) Sweet & Sour Salad Dressing~"

10/24/2016

~ Buffalo-Style Shredded Chicken 'n Slaw Sliders ~

In case you haven't heard, Buffalo wings were created at the Anchor Bar in Buffalo, NY, late one night in 1964, when Frank and Teresa Bellisimo needed some pub grub for the last of that evening's customers. Teresa sauced the now iconic deep-fried chicken wings with a concoction of Frank's RedHot sauce and melted butter which became just as famous as the wings. By the 1980's, Buffalo wing sauce was being applied to a whole host of other food creations too: "Buffalo" chicken dip, "Buffalo" chicken quesadillas, "Buffalo" chicken salad (one of my personal favorites), "Buffalo" chicken pizza, "Buffalo" popcorn...... View full recipe for "~ Buffalo-Style Shredded Chicken 'n Slaw Sliders ~"

10/22/2016

~ Buffalo-Style Blue-Cheese & Celery "Slider Slaw" ~

Slider slaw. That's the nickname affectionately given to this tangy little concoction by the football-watching men in my life -- the ones who like my bacon 'n blue cheese hamburger sliders on college game day Saturdays, and, my Buffalo-style shredded chicken sliders on professional game day Sundays. While I first intended this to be a side-dish, nowadays, if you were sitting around my house watching football, you'd encounter my guys heaping it atop their sliders. Slider slaw. This is not a rocket science recipe. In fact, it took me twice as long to make it today because I had to...... View full recipe for "~ Buffalo-Style Blue-Cheese & Celery "Slider Slaw" ~"

10/18/2016

~ My Spicy Blue-Cheesy Buffalo-Style Chicken Dip ~

The first recipe for Buffalo-style chicken dip I came across was published by Frank's RedHot. This makes sense as Frank's was the secret ingredient used in the original Buffalo chicken wing sauce recipe created in Buffalo, NY in 1964 by Frank and Teresa Bellisimo. Their easy-to-make dip contained just five ingredients (shredded cooked chicken, softened cream cheese, Frank's Redhot, Hidden Valley Original Ranch Dressing, and crumbled blue cheese). Speaking frankly about Frank's recipe, it was and is very good. During the 1980's, the recipe was passed around to everyone in our tailgate group and it showed up regularly at early...... View full recipe for "~ My Spicy Blue-Cheesy Buffalo-Style Chicken Dip ~"

10/16/2016

~ Spicy Blue-Cheesy Buffalo Chicken Quesadillas ~

My public opinion of Buffalo chicken wings is the popular and safe one: everyone loves Buffalo wings. My private opinion is: serving them needs to be better regulated. Just so there are no misunderstandings, I like wings, but, a finger food drenched in a vivid orangish-red sauce guaranteed to stain my pretty French manicure or ruin my silk blouse ticks me off. There's more: To those who serve wings in a sauce so hot it forces tears to my eyes that causes my mascara run: Extremism is a dish best saved for yourself, not served to your unsuspecting guests. "Primum...... View full recipe for "~ Spicy Blue-Cheesy Buffalo Chicken Quesadillas ~ "

10/13/2016

~ Cheesy Roast-Beef Pepper 'n Onion Quesadillas ~

Real-deal oven-roasted beef, a chunk of habanero cheddar cheese, my homemade Baja-spice mix, colorful bell peppers, a sweet onion and a package of flour tortillas. The ingredients are all at my fingertips and the clock is ticking. The only question is, how fast can I slice the beef, grate the cheese, sauté the veggies and assemble them all together between some flour tortillas, grill-pan them all up, get 'em sliced, plated and placed on the TGIF cocktails-are-served table. Topped w/Sriracha-infused crema & fresh salsa too? Making the beef, vegetable & spicy-cheddar quesadilla filling: ~ Step 1. I roast an eye-of-round...... View full recipe for "~ Cheesy Roast-Beef Pepper 'n Onion Quesadillas ~"

10/05/2016

~ Crispy & Light Deep-Fried Mashed Potato Puffs ~

These aren't croquettes (they're not coated in breadcrumbs) and they're not fritters either (there's no batter involved). You gotta admit, they do look a lot like a Southern hushpuppy (no cornmeal in them though), and, although similar, they sure as hell aren't my rendition of Tater Tots (a manufactured shredded hash-brown-type product mixed with flour). These are, in fact, deep-fried mashed potatoes. My grandmother, an Eastern European heritaged woman, who knew a thing or two about potato cooking, used to make them. While I'm on the subject of 'Tater Tots: I've never understood the fascination with these store-bought, frozen thingies....... View full recipe for "~ Crispy & Light Deep-Fried Mashed Potato Puffs ~"

09/30/2016

~ The Chivito: Beef, Bacon, Ham, Egg and Cheese ~

I did not dream this sandwich combo up -- no one could -- not even in their wildest dreams. It's a very famous sandwich though. To be exact, it's the National Sandwich of Uruguay. It's called "chivito", which, interestingly enough, means "goat" in Spanish, but oddly enough, contains absolutely no goat meat or goat cheese. It gets more confusing, because Uruguay is world-famous for it's high-quality beef, which is almost entirely grass-fed (rather than mass produced). So what's up with "goat" as the name of a goat-less sandwich? As the story goes, in 1946, at a beachside restaurant named El...... View full recipe for "~ The Chivito: Beef, Bacon, Ham, Egg and Cheese ~"

09/27/2016

~ Chef Paul's Blackened Flank Steak Sandwiches ~

Chef Paul Prudhomme is credited for helping to put New Orleans cuisine on the map. I was lucky enough to be a young adult during what many consider to be his "heyday" -- the 1970's, 80's and 90's. I ate in K-Pauls Louisiana Kitchen in 1981 (a restaurant he opened in 1979), bought Paul Prudhomme's Louisiana Kitchen cookbook the moment it became available in 1984, and, never missed an episode of his PBS-TV show, Louisiana Kitchen, which aired in 1998. When he launched his line of Magic Seasoning Blends, I experimented with all seven -- Blackened Steak Magic and Blackened...... View full recipe for "~ Chef Paul's Blackened Flank Steak Sandwiches ~"

09/25/2016

~ Asian Hot-Pot-Style Steak Sliders w/Broccoli Slaw~

There's more than one way to cook a very-thinly-sliced steak to perfection and "a la" ("in the style of") Chinese "hot pot" or Japanese "shabu shabu" ("Asian fondue") is a method that doesn't occur to most American cooks. It wouldn't have occurred to me either if I hadn't eaten hot pot in China and shabu shabu in Japan. Joe and I enjoyed both of these encounters so much, he arranged to have a copper hot pot shipped from China to my American Happy Valley kitchen. Hot pot & shabu shabu inspired my American-Asian beef sliders. From my American foodie's vantage...... View full recipe for "~ Asian Hot-Pot-Style Steak Sliders w/Broccoli Slaw~"

09/22/2016

~ Asian Broccoli Slaw w/Honey-Sesame Dressing ~

My love affair with all types of Asian food is no secret. Chinese, Thai, Vietnamese, Korean, etc. You name it, I adore it. Give me a recommendation for an Asian restaurant in your locale, when I'm in your town, you can be sure I'm going there to eat. I dabble in cooking a great deal of it too. I crave Asian and rarely does a week go by without my needing it. Some of my recipes have been classically learned, while others are a product of my own creative cravings for Asian fare. Indulge me in this delish 5-minutes-to-fix Asian...... View full recipe for "~ Asian Broccoli Slaw w/Honey-Sesame Dressing ~"

09/20/2016

~ Joe's Steak Joseph: Filet of Beef-Steak Sandwich ~

The French have several ways to generically say "steak". My personal favorite is "biftek", meaning "boneless beef-steak". If there is a bone in it, they call it a "côte de boeuf", meaning "beef-chop". Past that, just like us Americans, they have a list of words each denoting the specific cut (the place on the steer the meat came from). That said, when you order any type of beef-steak or beef-chop in a French restaurant, whether it's plain, seasoned, served with a sauce or served with sliced vegetables that act as a sauce, it is customary to serve it with some...... View full recipe for "~ Joe's Steak Joseph: Filet of Beef-Steak Sandwich ~ "

09/08/2016

~ Grilling & Chilling: Chicken & Rice-is-Nice Salad ~

We grill a lot of chicken, and, for as long as the grilling season lasts (which is well into the Winter), we make it a point to put a couple of extra, generically-seasoned pieces on the grill because: I enjoy it cold the next day -- it tastes great and comes in handy when I'm pressed for time. That said, once refrigerated, I do not like it reheated. It tastes funky. Got cold chicken? Make me a sandwich or throw it in a salad. Reheat it? Out the door it goes along with you. My grilled chicken policy is: eat...... View full recipe for "~ Grilling & Chilling: Chicken & Rice-is-Nice Salad ~"

09/02/2016

~ Pizz' alads: Salad Pizza (Pizza w/a Salad on Top) ~

Pennsylvania. We're one of a handful of Northeastern states that enjoys four distinctly different seasons of the year, all of which are approximately equal in length: three months. We've got the beauty of them all each and every year: Winter snow, Autumn scenery, Spring showers and Summer heat. Two-three states to the North, East, South or West of us, things begin to change. That said, here in my PA kitchen, where the seasons do change like clockwork and relatively dramatically too, so do eating habits. Our transition from Summer to Fall, August into September, outdoors to indoors, started yesterday, and,...... View full recipe for "~ Pizz' alads: Salad Pizza (Pizza w/a Salad on Top) ~"