Kitchen Encounters

~Easy K.C-Style Oven-Baked Barbecued Pork Chops~

Unless I'm staring-down a 1 1/2"-2" double-cut pork chop, complete with a pocket full of stuffing inside, that has been painstakingly stovetop- or oven-braised, I pretty much believe pork chops all taste better slathered with some sort of barbecue sauce. So, for the purpose of this post, my reference to barbecued pork chops refers to pork chops slathered in barbecue sauce, not pork chops prepared in traditional barbecue-style (low and slow over smoldering coals or embers for a long period of time). As long as the end justifies the means, I'm super-easy to get along with. Literally fork tender &...... View full recipe for "~Easy K.C-Style Oven-Baked Barbecued Pork Chops~"

~ Japanese-Teriyaki-Style Roasted Chicken Quarters ~

Americans adore teriyaki-style almost anything. This is not an assumption on my part. Beef or chicken teriyaki appear as a skewered appetizer option on menus in almost all Japanese-American and Chinese-American restaurants. Make no mistake, teriyaki is a 100% Japanese-invented method of cooking (read paragraph three), and, once Americans here in the states got a taste for its soy- and ginger-based flavors (thanks to our soldiers returning to the homeland after WWII), Chinese-American restaurants adopted it, to please the palates of their customers. Incredibly easy to prepare, perfectly portioned, &, 100% guaranteed better than take-out, eat-out or delivery: Teriyaki is...... View full recipe for "~ Japanese-Teriyaki-Style Roasted Chicken Quarters ~"

~ Easy Oven-Roasted Barbecued Chicken Quarters ~

A nice big piece of perfectly-cooked fall-off-the-bone-tender barbecued chicken, hot of the grill grids and dripping with a fresh slather of tangy barbecue sauce, is one of my favorite meals. That said, timing is everything, and the slightest time delay, as little as three short minutes, can cause the chicken to go from juicy and succulent to dry and tough -- this is further complicated if a combination of various-sized chicken parts (breasts, legs and thighs) are cooking at the same time. Sure, it's easily controlled, by babysitting each piece during the last five minutes of the cooking process, but,...... View full recipe for "~ Easy Oven-Roasted Barbecued Chicken Quarters ~"

~ Roasted Buffalo-Style Chicken Leg-Thigh Quarters ~

Oven-roasted chicken leg-thigh quarters are on my weeknight meal rotation two or three times a month. They're tender and juicy, and, sigh-oh-my, that gorgeous, golden, crispy skin. Each one is a one-piece drumstick and thigh, which means each piece is the perfect one portion, so, no guesswork involved, you never have any leftovers (unless you want leftovers, then you roast six-eight). No matter what you're seasoning or saucing them with (the possibilities are almost endless), the upfront prep-work is minimal. Into the oven they go for 1 hour, 15-20 minutes, and, your hands are, for the most part, free to...... View full recipe for "~ Roasted Buffalo-Style Chicken Leg-Thigh Quarters ~"

~ When You Say PA Dutch, Why We Say PA Deutsch ~

Let me make it clear that Pennsylvania Dutch cookery does not belong solely to PA and it is not Dutch either. The term "Dutch" was the early English settlers slang for the German word "Deutsch". So: When most people incorrectly say "Pennsylvania Dutch", they should be saying "Pennsylvania Deutsch", crediting the Germanic or German-speaking immigrants from Germany and Switzerland for this cuisine. The majority of these people were either Amish, Mennonite or Brethren, all of which were considered "Anabaptist". They were fleeing the mountains of Switzerland and southern Germany to avoid religious persecution and established several communites in the Lehigh...... View full recipe for "~ When You Say PA Dutch, Why We Say PA Deutsch ~"

~ Light & Easy Buffalo-Style Skinny Chicken Tacos ~

What started in 1964 as late-night pub grub at the Anchor Bar in Buffalo, NY, deep-fried chicken wings, is now found in many forms. Truth told, there's not much that Buffalo-style chicken can't do, and tacos are the perfect marriage of two of our favorite foods. But, are these tacos as good as, or as enjoyable as, eating chicken wings? As a lady who loves wings, but, only in the privacy of my own home (where I'm free to lick my fingers, smack my lips, get goo stuck in my teeth, and, drip sauce on my blouse), yes, while different,...... View full recipe for "~ Light & Easy Buffalo-Style Skinny Chicken Tacos ~"

~ Store-Bought Corn Tortillas & the Perfect Taco Shell ~

An over-fried corn tortilla can be like eating broken glass. That super-crispy-crunchy state is best left for frying tortilla wedges or wisps to serve as tortilla chips with dips, or wisps to garnish various Mexican-style soups or main-dishes. No one wants to pick up a taco only to take a bite and have the taco shell shatter all over the plate. This is not a blog post I ever intended to write, but, based on the number of times I get asked how I fry my taco shells, in order to achieve the perfect crisp-yet-pliable texture, I guess I should....... View full recipe for "~ Store-Bought Corn Tortillas & the Perfect Taco Shell ~"

~ Light & Easy Tex-Mex-Style Skinny Chicken Tacos ~

Mexican food is a favorite of mine, but I often wish it wasn't. Don't misunderstand me -- I can and will gobble up all its flavor-packed goodness with the best of 'em. It's next to impossible for anyone me to resist the melty or crumbly cheeses along with the creamy-rich refried beans, guacamole and crema. That said, more often than not, when dinner is done, I find myself wishing I'd exercised (pun intended) even a modicum of restraint, but, let's face it, despite the array of fresh ingredients used in Mexican food, Mexican fare doesn't offer any genuinely light options...... View full recipe for "~ Light & Easy Tex-Mex-Style Skinny Chicken Tacos ~"

~ Southwestern-Style Macaroni, Bean & Corn Salad ~

Macaroni salad has always been a staple at our Fourth of July feast -- just call me a Yankee Doodle. That said, depending on what I'm serving, I don't make it the same way every year. My recipe for classic macaroni salad goes on the table when we're serving all-American hamburgers and hot dogs. This year because Texican-style BBQ'd chicken and ribs (the ribs on Saturday evening and the chicken on Sunday afternoon) will be in the center of the table, my Southwestern-style macaroni, bean and corn salad will the star of the side-dishes on both days. While easy to...... View full recipe for "~ Southwestern-Style Macaroni, Bean & Corn Salad ~"

~ No-Pain Stay-Sane Pantry-Cooking Pork Lo-Mein ~

Lo mein. In Chinese it literally means "tossed noodles", and, it implies a method 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. An example of the opposite would be chow mein, which means "fried noodles", and implies a method in which the noodles are fried to a crispy state at the beginning of the cooking process. Lo-Mein. Like spaghetti, I want it when...... View full recipe for "~ No-Pain Stay-Sane Pantry-Cooking Pork Lo-Mein ~"

~About Fideo, the Traditional Noodle (Dish) of Mexico~

Fideo is a traditional noodle dish or soup. It's popular in homes and restaurants throughout Mexico and the Southwestern United States. No two cooks make it the same way. Hey! It's noodles. Had I not had a lovely Mexican-American woman as a neighbor here in PA back in the latter 70s, I'd have missed out on this easy-to-prepare Mexican-, Mexican-American comfort food. Like noodles and pasta in general, home cooks and restaurant chefs prepare this versatile and inexpensive ingredient in all sorts of creative ways, using spices, flavorings, and/or vegetable-, protein- additions authentic to the region they live in. Fideo...... View full recipe for "~About Fideo, the Traditional Noodle (Dish) of Mexico~"

~Souper Mexican-Style Noodle Soup (Sopa de Fideo)~

To the best of my knowledge, every culture has a special feel-good soup recipe known for its powers and abilities to right wrong, or, transform bad into good. More often than not, it's a relatively easy-to-prepare recipe that is said to quickly quell hunger pangs, turn angst into calm, cure a hangover or a flu, or, simply soothe the soul on a damp or cold day. Sopa de fideo is, perhaps, Mexico's most famous comfort-soup recipe, and, it's said to have come to Mexico via the Spanish residents of Cavite (a province located in the Philippines) in the 1600s. In...... View full recipe for "~Souper Mexican-Style Noodle Soup (Sopa de Fideo)~"

~Slow Cooker Japanese Teriyaki-Style Chicken Wings~

When it comes to Buffalo-style wings, my mindset is, everybody into the pot. Nothing beats the 14-minute deep-fry. Sure, wings can be oven-roasted or grilled, but, it's my opinion those two methods compromise the end result -- the first doesn't render them crispy enough, the latter dries them out. Oh gosh yes, for chicken-wing lovers who are fearful of frying, they are seemingly wonderful. That said, nothing can compete with a deep-fried chicken wing straight out of the fryer basket -- crispy outer skin, fall-off-the-bone tender inner meat. That's my opinion. Period. As odd as this is going to sound,...... View full recipe for "~Slow Cooker Japanese Teriyaki-Style Chicken Wings~"

~ Teriyaki-Style Chicken Wings & Rice-a-Roni Bowls ~

Of the original three Rice-a-Roni flavors (chicken, beef and Spanish-style), chicken is the undisputed favorite, with beef and tomatoey Spanish-style coming in a close second and third. Growing up in the 60's, all three flavors of "the San Francisco treat" were always in my mom's pantry, and, as a savvy cook and recipe developer, I'm proud of my copycat recipes for all three. Over the decades, Rice-a-Roni has added many other flavors to their menu (long-grain & wild rice, rice pilaf, Japanese teriyaki, Chinese fried-rice, and Mexican-Style), twenty-six to be exact, along with other Pasta-Roni products. Teriyaki flavor is one...... View full recipe for "~ Teriyaki-Style Chicken Wings & Rice-a-Roni Bowls ~"

~ Mexican-Style Rice-a-Roni and Chorizo Meatballs ~

Cinco de Mayo Rice-a-Roni? You betcha and cha-cha-cha. This fun to celebrate holiday is less than ten days away, so, no time like the present to plan something fun for dinner. While we all gotta do what we all gotta do, and, while desperate times do call for desperate measures, this spicy rice-a-roni and meatball dinner is so dang delicious, I guarantee you'll make it even during the best of times. I'm proud to say I invented it back when I was trying to keep three growing boys fed (aka "bottomless pits" as we moms refer to them), and they...... View full recipe for "~ Mexican-Style Rice-a-Roni and Chorizo Meatballs ~"

~ Easy Chinese-Style Pork-Fried-Rice-a-Roni Stir-Fry ~

Of the original three Rice-a-Roni flavors (chicken, beef and Spanish-style), chicken is the undisputed favorite, with beef and tomatoey Spanish-style coming in a close second and third. Growing up in the 60's, all three flavors of "the San Francisco treat" were always in my mom's pantry, and, as a savvy cook and recipe developer, I'm proud of my copycat recipes for all three. Over the decades, Rice-a-Roni has added many other flavors to their menu (long-grain & wild rice, rice pilaf, Japanese teriyaki, Chinese fried-rice, and Mexican-Style), twenty-six to be exact, along with other Pasta-Roni products. Their stir-fried rice is...... View full recipe for "~ Easy Chinese-Style Pork-Fried-Rice-a-Roni Stir-Fry ~"

~Cajun-Style Chicken, Sausage & Rice-a-Jamba-Roni~

In my kitchen, this one-skillet dish is affectionately referred to as Jamba-Roni. Why? This quick-to-make mixture of lightly-sautéed long-grain rice and vermicelli, plus tender chicken, spicy sausage, flavorful bell peppers, celery and onions simply reminds everyone who eats it of jambalaya (a rustic one-pot meal containing long-grain white rice with meat, poultry or shellfish, pork or sausage, and, the Cajun-Creole "holy trinity" -- onion, celery and green bell pepper). Creole-style jambalaya, sometimes called red jambalaya, incorporates tomato. The most popular Creole jambalaya contains shrimp (or crawfish). Cajun-style jambalaya, sometimes called brown jambalaya, doesn't contain tomato. The most popular Cajun jambalaya...... View full recipe for "~Cajun-Style Chicken, Sausage & Rice-a-Jamba-Roni~"

~ Spicy Creole-Style Shrimp and Rice-a-Jamba-Roni ~

In my kitchen, this one-skillet dish is affectionately referred to as Jamba-Roni. Why? This quick-to-make mixture of tomato-laced long-grain white rice and vermicelli, plus lots of succulent shrimp and flavorful bell peppers, celery and onions simply reminds everyone who eats it of jambalaya (a rustic one-pot meal that combines long-grain white rice with meat, poultry or shellfish, pork or sausage, and, the Cajun-Creole culinary "holy trinity" -- onion, celery and green bell pepper). Creole-style jambalaya, sometimes called red jambalaya, incorporates tomato. The most popular Creole jambalaya contains shrimp (or crawfish). Cajun-style jambalaya, sometimes called brown jambalaya, doesn't contain tomato. The...... View full recipe for "~ Spicy Creole-Style Shrimp and Rice-a-Jamba-Roni ~"

~ Buttery Curried Pita Chips & Curried Chicken Salad ~

I'm an eater of snacks -- a slice or two of cheddar and a few apple slices, a piece or three of deli-meat rolled up with a slather of whole-grain mustard inside, a tablespoon or two of tuna or egg salad dolloped on a couple of buttery crackers. Just a few examples of the way I like to eat. Yes, when left to my own devices, I'm happy to skip three squares and snack my way through the day. Pita bread is always on-hand in my kitchen. I purchase a package almost every week, because, everything tastes great stuffed inside...... View full recipe for "~ Buttery Curried Pita Chips & Curried Chicken Salad ~"

~ Pantastic Sizzling One-Sheet-Pan Chicken Fajitas ~

Sheet pan meals have become remarkably popular over the past two-three years. The concept of tossing an array of ingredients together, scattering them around in a single layer on one pan, then roasting them in a hot oven, appeals to both novice and experienced cooks. The prep time is reasonably short, and, once the food's in the oven, the hands are free to tend to other things. If the sheet pan has been lined with aluminum foil first, clean up -- uh, there is almost no cleanup. I was late to the sheet pan dinner party, meaning, sheet-pan meals were...... View full recipe for "~ Pantastic Sizzling One-Sheet-Pan Chicken Fajitas ~"

~ Frank's RedHot Buffalo-Style Chicken Chili Burritos ~

The day my Buffalo-style chicken chili met Texican-style burritos was a memorable one. It wasn't my idea, but, it sure was a tasty one. As the story goes, my pot of almost-effortless Buffalo-style chicken chili was steeping on the stovetop -- having made it a few hours earlier, I was allowing the flavors time to marry and would be reheating it for dinner. Our three boys trickled in after school, Joe got home after work, I ladled the chili into bowls, put a basket of tortilla chips on the table and we sat down. A few minutes into our meal,...... View full recipe for "~ Frank's RedHot Buffalo-Style Chicken Chili Burritos ~"

~Almost-Effortless Chunky Buffalo-Style Chicken Chili~

Culinarily, the power of these two words, Buffalo-style, are not to be underestimated. What's for dinner? In my family, all I have to do is preface my answer with "Buffalo-style", and, everything and everyone is simpatico. Buffalo-style. These two words imply that, in some form, chicken and wing sauce will served. We eat in-the-style of Buffalo once or twice a month, and, past saying "Buffalo-style", I can't be certain they really care what specific Buffalo-Style dish I'll be serving. What started in 1964 as late-night pub grub at the Anchor Bar in Buffalo, NY, Deep-Fried Chicken Wings, is now found...... View full recipe for "~Almost-Effortless Chunky Buffalo-Style Chicken Chili~"

~ Stir-Fry 101. Chinese-American Chicken & Broccoli ~

Want to learn how to stir-fry or teach someone how to stir-fry? Start with Chinese-American chicken and broccoli. It is the quintessential basic stir-fry. One protein (chicken). One vegetable (broccoli). One sauce (brown). Steamed rice (white). Nine out of ten times, there will be some garlic, ginger and green onions in the mix too. Chicken and Broccoli is on every Chinese take-out menu, it's one of the most popular Chinese chicken dishes, and, it is almost always the first stir-fry home cooks try to duplicate. There's more. No special hardware is required. While stir-frying is typically done in a traditional...... View full recipe for "~ Stir-Fry 101. Chinese-American Chicken & Broccoli ~"

~All-Purpose Chinese-American Brown Stir-Fry Sauce~

Stir-frying is an ancient cooking technique. Credited to Asian cuisine, the concept of the stir-fry is easy to grasp. It's all about fresh flavors and textures, so, pick a protein and choose a few vegetables. Think small. Slice 'em thin or dice 'em into small bites, throw 'em all in wee-bit of oil in a hot wok or a skillet. Stir and fry for a few short minutes. It's so easy, a novice cook can master it. That said, the secret to a great stir-fry does lie in the stir-fry sauce, and, this is where a perfectly executed stir-fry can...... View full recipe for "~All-Purpose Chinese-American Brown Stir-Fry Sauce~"

~ My Chinese-American Lo Mein-Style Pepper Steak ~

Pepper steak is a Chinese-American dish that, as per its name, features thin strips of soy- ginger- and garlic-marinated flank-, sirloin- or round-steak, boldly-seasoned with a copious amount of pepper, stir-fried with crunchy water chestnuts and julienne strips of colorful bell peppers and onion. The dark brown stir-fry sauce ranges from thick-to-thin depending on whether the dish is to be served to the side of or atop some steamed rice (thick), or, to be tossed with and absorbed into some cooked noodles (thin). Pepper steak was popularized in Chinese-American restaurants in the late '40's and early '50's, and home cooks...... View full recipe for "~ My Chinese-American Lo Mein-Style Pepper Steak ~"

~ Doritos Taco Salad w/Catalina &/or Ranch Dressing ~

If you were a mother in the 80's, or if you were a kid in the 80's, you likely know all about this salad. It showed up everywhere: birthday party buffets, weekend sleepovers, support-the-team sports benefits, potluck school functions, Summer pool parties, neighborhood block parties, etc. There was never a doubt it would be served. Anyone organizing a get-together assigned someone in the neighborhood or group to make the Doritos salad -- everyone had a recipe. From a small tacup to a large taco salad to the Doritos taco salad: The history of the taco-bowl salad, as per this book,...... View full recipe for "~ Doritos Taco Salad w/Catalina &/or Ranch Dressing ~"

~Scratch-Made All-American Catalina Salad Dressing~

As a lover of sweet and tanilizingly savory combinations, Catalina dressing was always on the door of my mom's refrigerator. While she and dad didn't, for the most part, ever stray past the bottle of Wish-Bone Italian dressing, for some reason my brother and I gravitated to this red-orange concoction. While I enjoyed it on chef-type salads that contained "the works" (lots of cheeses and meats), my brother would drench large chunks or wedges of iceberg lettuce with it. Please don't confuse Catalina dressing w/French dressing. Catalina dressing is an American creation defined as: A commercially-emulsified, tomato-based dressing that is...... View full recipe for "~Scratch-Made All-American Catalina Salad Dressing~"

~Instead of Taco Tuesday, Taco-Bowl Salad Thursday~

Taco Tuesday. I'm clueless as to who started it, but, I thank them profoundly. Like pizza and cheeseburgers, it's downright difficult to find a man, woman or child who is disappointed at the sight of tacos on their lunch or dinner menu. Other than needing a fork, taco salad is not much different than eating tacos. Served in a large, deep-fried, edible flour-tortilla shell, anything and everything one would expect to find in a pick-it-up-to-eat taco can be served in a taco salad. Serving taco salad in edible bowls is mealtime fun. While they lend a festive, impressive "you cared...... View full recipe for "~Instead of Taco Tuesday, Taco-Bowl Salad Thursday~"

~How to Make My Crispy Crunchy Flour Tortilla Wisps~

Like corn tortillas, flour tortillas do great in the deep-fryer. They fry up really fast, in less than three minutes, and, come out super-crispy and light and airy too, meaning: they're not nearly as dense as corn tortillas. They almost melt in your mouth. Because flour tortillas are a bit too fragile to make traditionally shaped taco shells, they're traditionally deep-fried whole, in a molded fryer-basket, to make large-edible bowls for serving taco salad. That said, in my kitchen I like to make these fun little wisps, to use to garnish Tex-Mex-style soups, salads and 'burgers. Fry these fun little...... View full recipe for "~How to Make My Crispy Crunchy Flour Tortilla Wisps~"

~ Making Baked Restaurant-Style Taco Salad Bowls ~

When you're in a Mexican restaurant, if a taco salad, the kind served in an edible deep-fried flour tortilla bowl, is one of your favorite menu items, or, if you prepare taco salad at home often enough to merit wanting to serve it restaurant-style, in an edible bowl, you should know there is an alternative to deep-frying them. A small investment of about $15.00 will get you four fluted bowl molds that will enable you to bake professional looking tortilla bowls in the oven. Not a fearless fryer? Baked is the way to go. Serving taco salad in edible bowls...... View full recipe for "~ Making Baked Restaurant-Style Taco Salad Bowls ~"

~How to Deep-Fry Restaurant-Style Taco Salad Bowls~

If you prepare taco salad often enough to merit wanting to serve it restaurant-style, in the traditional deep-fried, flour tortilla bowl, I highly suggest making a small investment, $15.00-ish, in a metal, one- or two-piece fryer-basket that will not only make this task easy-as-pie, it will keep you or yours from getting burned by jury-rigged crack-pot methods -- puns intended. All kidding aside, regulating the heat on an open pot of hot oil on the stovetop, while maneuvering a tin can placed inside a larger can to form the taco bowl, is an accident waiting to happen. Serving taco salad...... View full recipe for "~How to Deep-Fry Restaurant-Style Taco Salad Bowls~"

~ Hungarian Gulyás: Beef, Vegetable & Paprika Soup ~

American-style goulash is made with ground beef and macaroni. It's tasty, it's filling, it's easy to prepare, and, has the added bonus of being kid-friendly. It's a stewy take on Hungarian goulash, but, aside from containing meat (originally ground beef, but nowadays chicken or turkey are sometimes substituted), a few vegetables (typically green bell pepper, onion and tomato sauce) and pasta (usually elbow-type macaroni or corkscrews), it all-too-often tastes resemblant of Italian-American spaghetti with meat sauce -- the flavor profile is hardly Hungarian. A not-so-short but informative bit about Hungarian Gulyás: Hungarian gulyás (pronounced goulēus and meaning herdsmen) is the...... View full recipe for "~ Hungarian Gulyás: Beef, Vegetable & Paprika Soup ~"

~South African Steak, Stilton & Peppadew Mayo Subs~

The addictive Peppadew pepper is one of my favorite things. I first encountered them at a cocktail party at a friend and neighbor's home a few years ago. Everyone was asked to bring an appetizer. A couple who hailed from South Africa brought a plate of antipasto. I asked if the peppers were hot. The answer, which came to me complete with a lovely South African-British accent, was "it'twill be a pleasant, sweet-heat". That, is how I fell in love with the Peppadew. Peppadew is a brand name for a small, pickled red pepper, resemblant of a grape-tomato, known as...... View full recipe for "~South African Steak, Stilton & Peppadew Mayo Subs~"

~ Not Your Mama's Chicken-Parm Garlic-Bread Subs ~

Interestingly, I am not one who believes chicken parmesan, or "chicken parm" as it is affectionately referred to, should be slapped between two slices of bread and eaten like a sandwich. I simply prefer it on a plate with pasta and a side of garlic bread -- I feel the same way about meatballs. AND, along the same lines and in the same manner that meatballs got taken away from spaghetti and transitioned to the incredible, edible Italian-American meatball sub, many folks, a few of them in my own family, do not subscribe to my opinion on this point. Pollo...... View full recipe for "~ Not Your Mama's Chicken-Parm Garlic-Bread Subs ~"

~ Tex-Mex Chipotle Beef and Chorizo Meatball Subs ~

Who doesn't love a meatball sandwich -- I know I do. Besides a high-quality roll, a well-constructed meatball sub only requires three components: tender meatballs, a great melting cheese and a savory sauce. Culinarily, the meatball sandwich is, understandably and correctly, associated with Italian-American fare, with meatballs being a spinoff of meatloaf, which is an all-American invention. In turn, my Southwestern-Style meatballs, are a spinoff of my Mexican-style beef and chorizo meatloaf (but should not be confused with Mexican albóndigas (albóndiga is the word for meatball in Spanish), which contain rice, not a bread product, as a binder. It's worth...... View full recipe for "~ Tex-Mex Chipotle Beef and Chorizo Meatball Subs ~"

~Sweet, Savory & Slightly-Spicy Curried Potato Salad~

For most of us, potato salad conjures up memories of exactly what our grandmothers made. And, for the most part, in terms of ingredients, the recipes for our grandmothers potato salad do not vary much. Various quantities of the usual suspects: potatoes, eggs, celery and/or onion, with a dressing made of mayonnaise, vinegar, salt, pepper, sometimes pickles or pickle relish, and, an occasional fresh herb. Voila: potato salad. While we all have our favorite recipe or recipes, when offered potato salad at a gathering, this is the kind we Americans expect to be served. From my Eastern European heritage, in...... View full recipe for "~Sweet, Savory & Slightly-Spicy Curried Potato Salad~"

~ My Mexican-Style Ground Beef & Chorizo Meatloaf ~

Meatloaf. Say the word aloud in the company of family or friends, or even culinary professionals -- you'll find that almost everyone wants to share a fond memory, tell an interesting story, or, recite a favorite recipe or three. Beware of the soul who has no affection or appreciation for meatloaf. Once a Depression-era meal born out of pure necessity, it enabled savvy home cooks to stretch precious protein in order to feed more people. That said, everyone will nod in agreement that, nowadays, meatloaf can be whatever you want it to be: an economical family-style comfort meal or a...... View full recipe for "~ My Mexican-Style Ground Beef & Chorizo Meatloaf ~"

~A Bit About Mexican Cotija & Queso Fresco Cheese~

Americans love Mexican food. Americans love it so much, we'd all vote for a taco truck on every street corner. That said, when it comes to Mexican food, we Americans have quizzically wed ourselves to using cheddar or Jack cheddar cheese as toppings in or on nachos, quesadillas, refried bean dip, tacos, burritos, enchiladas, chili con carne, etc. Most of us are guilty as charged and I am no exception. Shredded cheddar is in my refrigerator at all times, and nine out of ten times, it's going on something Tex-Mex. American kids and adults alike love cheddar, every grocery store...... View full recipe for "~A Bit About Mexican Cotija & Queso Fresco Cheese~"

~ Adding Olives to Mexican or Mexican-Style Dishes ~

Olives in Mexican food? It's controversial. So-called experts will flatly state that olives in Mexican food make the dish Spanish, not Mexican, meaning "don't". That said, with some of the largest concentrations of green olive trees in the world being located in regions throughout Mexico, areas bordering Texas, and, the Guadalupe Valley in Northern Baja California, common sense would and should lead one (it did me) to a different conclusion, meaning, if you are an olive lover, "go for it". Just know, a Mexican dish you added olives to can't be peddled as "authentic" or "classic" Mexican" -- olives render...... View full recipe for "~ Adding Olives to Mexican or Mexican-Style Dishes ~"

~ Texican Tomato, Cucumber and Green Olive Salad ~

Olives in Mexican food? It's controversial. So-called experts will flatly state that olives in Mexican food make the dish Spanish, not Mexican, meaning "don't". That said, with some of the largest concentrations of green olive trees in the world being located in regions throughout Mexico, areas bordering Texas, and, the Guadalupe Valley in Northern Baja California, common sense would and should lead one (it did me) to a different conclusion, meaning "go for it". While a Mexican dish with olives in or on it can't be labeled "authentic", the addition of olives is fine. A good deal of research on...... View full recipe for "~ Texican Tomato, Cucumber and Green Olive Salad ~"

~Southwestern Cheese-Topped Corn & Bean Pudding~

From chicken and ribs to rib-eye, flank and skirt steaks, during the months of July and August and into the Fall, the food that comes off our grill is frequently alla the American Southwest. My family craves those bold flavors, and, my Southwestern-style corn and bean pudding, a spin-off of my Midwestern-style baked corn casserole is my go-to side-dish. Placed on the table next to a crispy garden salad full of just-picked tomatoes and cucumbers: there's no need to call my family to the table twice. Serve an in-season fruit cobbler for dessert? They'll follow me anywhere. Fresh vs. canned...... View full recipe for "~Southwestern Cheese-Topped Corn & Bean Pudding~"

~ Put the Rum and the Coconut in the Rice Pudding ~

If, like me, you're a rice pudding lover, you'll eat it whenever offered. That said, as a rice pudding lover, until now, I never thought of it as a Summer dessert. This time of year, my mindset naturally turns to fruit or berry pie, shortcake, sorbet and ice cream as a perfect ending to a meal. Then, last night on a whim, I put the rum and the coconut in the rice pudding. Served warm on a starry night, or cold on a sun-drenched afternoon, this Island-style version of rice pudding is a fine finale to any Caribbean-themed feast, or,...... View full recipe for "~ Put the Rum and the Coconut in the Rice Pudding ~"

~Mediterranean-Style Olive Tapenade & Feta Omelet~

I declare: I love briny tapenade in an omelete. Throw in a few salty crumbles of feta cheese, place it on a bed of bright green baby arugula or baby spinach leaves and garnish with a few diced tomatoes -- what's not to love. I could eat this savory, meatless delight for breakfast, lunch and dinner -- there's seriously no need for bacon or or sausage with this breakfast. Toast points go nicely, but, please skip the orange or grapefruit juice -- they're just wrong. This omelet pairs perfectly with a bloody Mary for breakfast, a glass of white wine...... View full recipe for "~Mediterranean-Style Olive Tapenade & Feta Omelet~"

~ Briny, Garlicy & Herbaceous Greek-Olive Tapenade ~

My pantry and/or refrigerator are never without a can or two of inexpensive, mild-flavored ripe, black olives and a big jar of tangy green pimiento-stuffed olives too. Throughout the year, I toss either one or both, whole into garden salads, or, slice and use them to top an occasional pizza. That said, at the end of a long Summer's day, there is nothing like a well-chilled cocktail out on the deck with a salty snack to nibble on. A cracker or two with a slather of soft brie or chèvre topped with a dollop of tapenade is a favorite, but,...... View full recipe for "~ Briny, Garlicy & Herbaceous Greek-Olive Tapenade ~"

~ An All-Purpose Mexican-Style Soup or Soup Base ~

My kitchen is no different than anyone elses. The cuisine we're in the mood changes from day to day -- Asian, French, Greek, Indian, Italian, Jamaican or Texican (to name a few of our favorites). For the past few days, we've been hungry for Tex-Mex, and, like all of our other favorites, having an all-purpose marinade, a seasoning blend or two, along with a sauce for dipping or drizzling, suited specifically to this South-of-the-border flavor profile, makes meal prep easy, not to mention creative and fun. Trust me, any way you cook it, every dish prepared in the home kitchen...... View full recipe for "~ An All-Purpose Mexican-Style Soup or Soup Base ~"

~ Sopa de Albóndigas (Mexican-Style Meatball Soup) ~

Soup with meatballs swimming in it -- it's common in almost all cultures, and, there is a common reason for it too. In the history of food, and throughout all the documented ages, meat was for the wealthy. In spite of that, savvy cooks minced or ground unwanted scraps or lesser cuts of meat and combined them with inexpensive binders like breadcrumbs or rice, a liquid or egg, plus some common-to-the cuisine seasonings. They are to be commended for developing great-tasting meatball recipes which allowed the poorer classes to partake in a diet richer in protein. Albóndigas = meatballs, in...... View full recipe for "~ Sopa de Albóndigas (Mexican-Style Meatball Soup) ~"

~ Texican-Style Pork Steak and Bell Pepper Spiedies ~

My grandmother, my mother's mother, had a close friend who lived in Endicott New York (a village just West of Binghamton). For a period of six-eight years, once every Summer, our family of four plus grandma, arranged ourselves in my dad's all-white, 1960 Dodge Dart Seneca and headed North. It was a very long day (we left early in the morning and returned late in the evening), but just before arriving at our destination, we stopped to eat spiedies for lunch (our hostess made us dinner). Our family, including grandma, loved the classic Italian spiedies in Endicott -- Dad and...... View full recipe for "~ Texican-Style Pork Steak and Bell Pepper Spiedies ~"

~Easy Sweet & Spicy Tex-Mex-Style Barbecue Sauce~

Simmer down. I am well aware that authentic Texas-style barbecue requires no sauce, and, its purist fans proclaim perfectly-smoked beef, poultry or pork is so lip-smacking fantastic sauce ruins it. I'm neither here to disagree nor apologize -- I'm just a Yankee gal that likes a special or secret sauce with, or on, almost everything that comes off a grill or out of a smoker. There's more. I have absolutely no idea what might constitute the perfect Tex-Mex-style barbecue sauce, I'm simply here to share my culinary concoction of sweet and savory pleasing-to-me perfection. Specific to no one dish, but...... View full recipe for "~Easy Sweet & Spicy Tex-Mex-Style Barbecue Sauce~"

~Spicy Southwestern-Style Candied Sweet Potatoes~

April showers bring May flowers, tick-tock, and so starts the prime-time grilling season. Across the country, home cooks and grill-masters are already concocting their secret recipes for sweet and savory wet sauces and spice-is-nice dry rubs. Once the chicken and ribs start hitting the grill grids, neighborhoods everywhere will be filled with the ethereal smell of barbecue. Get out the paper plates and napkins, place the side-dishes on the table, pop a beer and pull up a chair. Speaking of side-dishes (notice how I snuck that in), while Northeastern Deutsch-Amish potato-salads, macaroni-salads and coleslaws reign undeniably supreme (as far as...... View full recipe for "~Spicy Southwestern-Style Candied Sweet Potatoes~"

~ Twice-Baked Fully-Loaded Texican Sweet Potatoes ~

In my food world, as far as I'm concerned, anything a Russet potato can do, a sweet potato can do better. Put a baked sweet potato on my plate and I require little else. Truth told, on occasion, I microwave-bake one just for me, to eat in place of dinner -- a pat or three of butter, a grind or two of sea salt and peppercorn blend, tick-tock, I'm fed. I love sweet potatoes, and, when it comes to baked potatoes, I will always choose a creamy sweet potato over a fluffy Russet potato. For me, as recent as three...... View full recipe for "~ Twice-Baked Fully-Loaded Texican Sweet Potatoes ~"