Kitchen Encounters

~ My in-a-Jiffy-Mix Double-Delicious Quick Cornbread ~

Jiffy Corn Muffin Mix. Currently priced at $1.50 for each eye-catching blue-and-yellow box, which is up from a mere 59 cents a year ago, it's been a time-saving staple in my pantry for over four decades. A week ago, there was discussion on one of my Facebook friend's pages about store-bought cornbread mixes. We discussed the rising cost, and, which one us "cheaters" consider the best. As it turned out, almost unanimously (Martha White gets honorable mention), it was the Jiffy brand. We went on to share our favorite ways to "doctor it" up. Fun, yum and don't tell anyone...... View full recipe for "~ My in-a-Jiffy-Mix Double-Delicious Quick Cornbread ~"

~ Easy Barbecue-Glazed Rock Cornish Game Hen ~

Do you love slightly-sticky, finger-licking good barbecued chicken but find it a kinda unruly mess to serve? I know I find it a kinda unruly mess to serve. When I make it outdoors on the grill, cleaning the sticky grill grids is a task I can live without. Plus, there doesn't seem to be a way to please everyone's preference for breast-, thigh-, leg- or wing- meat without overbuying. Then, one day, I got it in my head make barbecued chicken indoors using the Rock Cornish game hen, instead of chicken parts. Who doesn't love a mini-chicken all to themself?...... View full recipe for "~ Easy Barbecue-Glazed Rock Cornish Game Hen ~"

~Classic-Style Chunky Tuna, Egg & Shell Pasta Salad~

We Americans have been eating tuna salad for over a hundred years. The first reference to tuna salad appeared in 1907, and by 1914 dozens of recipes had been published. Tuna salad, classically made with with celery and mayonnaise, was a spin off of chicken salad, with tuna salad being touted as more convenient (due to the use of canned tuna) -- a big reason for its rise in popularity. Because of its nutritional value, it was marketed as diet food during the 1960s. Until the 1800s, the sardine was the canned fish Americans ate. Tuna was available, but, what...... View full recipe for "~Classic-Style Chunky Tuna, Egg & Shell Pasta Salad~"

~ Hail to the Grill-Panned Shrimp Caesar Pasta Salad ~

We Americans love our Caesar salad. Over the course of the past four decades, the Caesar salad has overwhelmingly become America's favorite salad. If you are a lover of a crisp and tangy classic Caesar salad, and, you love your Caesar salad with plump, tender grilled shrimp (or chicken) tossed into it, there's more. If you are a lover of pasta salads too, you are gonna fall in love with this recipe. Adding pasta and a protein to a Caesar salad makes sense on many levels. Besides stretching it to feed a crowd, it turns it into a hearty and...... View full recipe for "~ Hail to the Grill-Panned Shrimp Caesar Pasta Salad ~"

~Hail to the Grill-Panned Chicken Caesar Pasta Salad~

If you are a lover of a crisp and tangy classic Caesar salad, and, you love your Caesar salad with juicy, grilled chicken tossed into it, there's more. If you are a lover of pasta salads too, you are gonna fall in love with this recipe. Adding pasta and a protein to a Caesar salad makes sense on many levels. Besides stretching it to feed a crowd, it turns it into a hearty and refreshing main-course salad perfect to to serve at any almost any gathering -- a picnic, potluck or tailgate. We Americans love Caesar salad. Over the past...... View full recipe for "~Hail to the Grill-Panned Chicken Caesar Pasta Salad~"

~ Hail to the Grill-Panned Chicken Caesar Sandwich ~

Over the past four decades, the Caesar salad has become America's favorite salad. It altered the lettuce industry, as the demand for romaine has skyrocketed, and, it turned the chicken-topped Caesar salad into the most ordered chicken item on restaurant menus -- even more than chicken wings and chicken fingers. If you are a lover of Caesar salad, and, you love your Caesar salad with juicy, grilled chicken tossed into it, you are gonna fall in love with my sandwiches. A bit about the chicken: Experience has taught that chicken sandwiches made with boneless, skinless breast are usually a "miss",...... View full recipe for "~ Hail to the Grill-Panned Chicken Caesar Sandwich ~"

~All About the All-American Cheeseburger in Paradise~

A cheeseburger, eaten anywhere in the good old USA -- each one a cheeseburger in paradise. It's become the quintessential American food. There are two claims* as to who slapped that first slice of processed American cheese on the lonely hamburger, but, we can all agree it was the best marriage of food since sliced white bread married peanut butter and jelly. And, we've come a long way baby -- nowadays the cheeseburger is eaten in fast food chains, fine-dining restaurants and all points in between. Cheeseburgers are for pick-up, delivery, drive-thru, eat-in, eat-out, eat-alone or invite-some-friends from sea to...... View full recipe for "~All About the All-American Cheeseburger in Paradise~"

~All About Chinese Hotpot & Japanese Shabu Shabu~

From my American foodie's vantage point, I found hot pot and shabu shabu to be more alike than different. A literal hot pot of mild- to spicily-seasoned, simmering, meat- or vegetable-based broth is placed in the center of the communal table. Depending on the country and region of the country, an array of thinly-sliced meats, vegetables, dumplings or noodles and dipping sauces are positioned around the pot. Via a pair of chop sticks, each person picks up and cooks their food by gently bathing it in the simmering broth. The words "shabu shabu" mean "swish swish", and, double-dipping (using the...... View full recipe for "~All About Chinese Hotpot & Japanese Shabu Shabu~"

~Broiled & Baked Oven-Method for Cooking Spareribs~

I adore spareribs. That said, I do not like spending time outside in the heat or the cold tending to them for the lengthy period of time it takes them to properly cook (and, because of their fat content, they do require careful and almost constant tending to avoid fiery flare-ups). For that singular reason, I decided to figure out my own way to make perfectly-cooked babyback or St. Lewis-style spareribs in the comfort of my own kitchen. I am demonstrating with a rack of St. Lewis-style ribs today, but, trust me when I say: , this method works the...... View full recipe for "~Broiled & Baked Oven-Method for Cooking Spareribs~"

~ Babyback Spareribs vs St. Lewis-Style Spareribs ~

When it comes to purchasing pork spareribs, we cooks almost always have a choice to make: babyback (sometimes labeled "pork back ribs"), or, St. Louis-style (sometimes labeled "breastbone-off, pork ribs"). To the eye, babybacks are smaller (which appeals to many home cooks because they're more manageable), but, please know, this has nothing to do with the size of the pig (meaning, for those spreading false information: they're not taken from baby pigs). Babybacks are cut from where the rib meets the spine after the loin is removed. Each rack weighs about 1 1/2-2 pounds and averages 10-13 curved, 4"-5"-long ribs....... View full recipe for "~ Babyback Spareribs vs St. Lewis-Style Spareribs ~"

~How to Indoor-Grill Amazing Whole Pork Tenderloins~

I recently purchased a countertop grill in order for me to grill a few things indoors -- not everything, just a few things. I am here to tell you, I love it. It controls the heat perfectly, it's easy to clean, and, most importantly, I am no longer at the mercy of, hot or cold, the weather, to grill a few of my favorite proteins -- boneless-skinless chicken tenderloins, whole pork tenderloins and shrimp. In honesty, I am simply not an outdoor kinda gal, so indoor grilling is perfect for me. A bit about indoor grilling on indoor grills in...... View full recipe for "~How to Indoor-Grill Amazing Whole Pork Tenderloins~"

~ How to Indoor-Grill Amazing Chicken Tenderloins ~

I recently purchased a countertop grill in order for me to grill a few things indoors -- not everything, just a few things. I am here to tell you, I love it. It controls the heat perfectly, it's easy to clean, and, most importantly, I am no longer at the mercy of, hot or cold, the weather, to grill a few of my favorite proteins -- boneless-skinless chicken tenderloins, pork tenderloins and shrimp. In honesty, I am simply not an outdoor kinda gal, so indoor grilling is perfect for me. A bit about indoor grilling on indoor grills in general:...... View full recipe for "~ How to Indoor-Grill Amazing Chicken Tenderloins ~"

~Guide to Indoor Grilling Chicken or Pork Tenderloins~

How many of you have invested in an indoor countertop grill or are considering investing in an indoor countertop grill? I have one, and, I am here to tell you, I love mine. It controls the heat perfectly, it's easy to clean, and, most importantly, I am no longer at the mercy of, hot or cold, the weather. to grill two of my favorite super-tender proteins: boneless-skinless chicken tenderloins, and, pork tenderloins. In honesty, I'm not an outdoor kinda gal, so indoor grilling is perfect for me. A bit about indoor grilling on indoor grills in general: Let's start with...... View full recipe for "~Guide to Indoor Grilling Chicken or Pork Tenderloins~"

~ Frank's RedHot Sauce and RedHot Wing Sauce ~

Frank's RedHot is synonymous with Buffalo chicken wings. Why? Frank's was the secret ingredient used in the original Buffalo chicken wing sauce recipe created at the Anchor Bar in Buffalo, NY in 1964 by Frank and Teresa Bellisimo. Fast forward to present day -- Simply wander into a bar, any bar, anywhere in America. Buffalo wings are on the pub grub menu. It's remarkable. No description is necessary. You know you're getting unbreaded, deep-fried wingettes and drumettes coated in a vivid-red vinegar-based cayenne pepper and butter sauce. There are three stories regarding the invention of Buffalo wings and all come...... View full recipe for "~ Frank's RedHot Sauce and RedHot Wing Sauce ~"

~Detroit-Style Brick Cheese Pizza is All About the Pan~

Long story short, Detroit-style pizza is a rectangular-shaped deep-deep-dish pan pizza -- it is a descendent of the rectangular-shaped Sicilian-style pizza. That said, in the case of this specialty pizza, it really is all about the pan -- the man pan. Without the pan, one can't really appreciate the full experience. Luckily, the pans are easy to fine online and very affordable too. Read on: Lloyd Pans & Kitchenware, a Wisconsin-based company, manufacturers several styles of pans for pizzerias all over the world, including all of the top 10 pizza chains in the USA. Their pans revolutionized how pizzas are...... View full recipe for "~Detroit-Style Brick Cheese Pizza is All About the Pan~"

~Curry-Up with a Summertime Curried Chicken Salad~

Just like I have preferences in movies, I have preferences in chicken salads. I prefer white-breast- over dark-thigh- meat, roasted chicken over poached, greasy rotisserie chicken makes me cringe, and, I want my chicken hand-pulled instead of diced or cubed, because the latter looks plasticy and fake. Error on the side of under-dressing mine, as I want to taste the chicken, but yes, by all means, please add some lightly-toasted seeds or nuts for crunch. I enjoy it served as a forkable salad or as a sandwich, but, if served as a salad I want it on tender soft lettuce...... View full recipe for "~Curry-Up with a Summertime Curried Chicken Salad~"

~My Simon & Garfunkel Seasoning for Poultry or Pork~

Store-bought seasoning blends and bottled sauces. Every home cook has their favorite brands and there is no shame in that. I am no exception. When pressed for time, some days I reach for a container of Chef Paul Prudhomme's Meat Magic and other days a bottle K.C. Masterpiece will do just fine. When correctly paired together, a high-quality store-bought spice blend and bottled sauce can be a busy cook's best time saver. That said, all serious cooks make the time to prepare their favorite homemade concoctions too. I am no exception, and, at any given time, if you peek into...... View full recipe for "~My Simon & Garfunkel Seasoning for Poultry or Pork~ "

~ Kebab, Kabob, Shish Kabob and lots of Kababba ~

Kabbaba is the ancient Aramaic word meaning to char or to burn. Medieval Persian soldiers, who used their swords as instruments to grill food over open fires in the field of battle, are credited with inventing kabobs. It was only natural that this simple method of cooking food relatively fast on a "sikh" (a metal skewer), made its way into the kitchens of the royal houses, then onto the tables of the common folk and eventually into the streets, where vendors cooked and sold them for breakfast, lunch and dinner (where they untreaded them onto or inside some form of...... View full recipe for "~ Kebab, Kabob, Shish Kabob and lots of Kababba ~"

~Hot Stuff -- Deep-Fried General Tso's Chicken Wings~

If you are a fan of Chinese-American cuisine and have a place in your heart for deep-fried chicken wings, welcome to this party. This is not so much a recipe as it is a semi-homemade way to show ya'll a new crowd-pleasing twist on Buffalo-style chicken wings. I'm not gonna lie. All I do "for real" is deep-fry the chicken wings. Past that I sauce them with my favorite store-bought General Tso's sauce then serve them over chicken-fried rice from my favorite Chinese restaurant. General Tso's chicken, a Chinese-American creation of the latter 1970s, traces its roots to Pang's restaurant...... View full recipe for "~Hot Stuff -- Deep-Fried General Tso's Chicken Wings~"

~ RedHot & Honey-Butter Chicken Wings & Waffles ~

Chicken and waffles was a childhood favorite of mine. Fast forward to adulthood -- it still is. I love the Southern-style crispy-fried chicken kind and, the Yankee-style PA-Deutsch tender pulled-chicken w/gravy kind. Cluck, cluck. In my food world there's also a third variation: Pub-grub-style deep-fried chicken wings and waffles. On paper, this might sound like a rather strange duo, but, in reality, a steaming hot waffle with honey butter melting atop it is the ideal foil for some hot-out-of-the-deep-fryer RedHot-sauced Buffalo-style chicken wings. Trust me, skip the French fries -- the switch to waffles with wings will change your life,...... View full recipe for "~ RedHot & Honey-Butter Chicken Wings & Waffles ~"

~ Chick-fil-A -- Rave Review of Five-Dipping-Sauces ~

For the love of chicken sandwiches, I admit to being a fair-weather fan of our local Chick-fil-A fast-food chain restaurant. All of THEIR not-my-cup-of-tea politics aside, on occasion, if it's a really nice day and I feel the need to relax and get away from my stove, I enjoy the drive across town to pick up one of their signature chicken sandwiches. As one who loves chicken sandwiches many ways, their trademarked slogan, "We didn't invent the chicken, just the chicken sandwich," their "Eat more Chikin" cow commercials, and, Doodles, their mascot, all make me smile. When one is perusing...... View full recipe for "~ Chick-fil-A -- Rave Review of Five-Dipping-Sauces ~ "

~No Secrets in Hidden Valley Ranch's Secret Sauces~

I am a huge fan of Hidden Valley ranch dressing. If you and yours are too, be it a picnic, potluck or party, Hidden Valley Ranch has a secret sauce ready and waiting on a shelf in a grocery store near you. Labeled as Golden, Spicy, Smokehouse and Original, there is one that is guaranteed to be a great mate to whatever fare you're serving. No one enjoys a scratch-made condiment more than me and no one enjoys a creamy scratch-made condiment more than me, but, I gotta be honest, when I come across one or four in my store,...... View full recipe for "~No Secrets in Hidden Valley Ranch's Secret Sauces~"

~ Bagel-Bites Mini-Bagel Sausage & Mushroom Pizza~

While no one agrees on who made or sold the first pizza bagel, in 1985, Stanley Garcaynski and Bob Mosher invented Bagel Bites using custom-made mini-bagels. They adapted the recipe from the back of a package of Lender's bagels, and that little schtick made these two a lot of money really fast. They began by marketing their edible pub-grub invention to local restaurants, bars and hotels, and, after almost instant success, within six short years, they sold the company and brand name "Bagel Bites" to Heinz (owner of Ore-Ida) in 1991. The American dream come true. The 90s -- they...... View full recipe for "~ Bagel-Bites Mini-Bagel Sausage & Mushroom Pizza~"

~Bagel Bites Mini-Bagel Mini-Pepperoni Snack Pizza~

It was the best of times, it was the worst of times. It was the 90s -- the decade of Bagel Bites, aka mini-bagel pizzas. They were the trendy after school snack of the era. For the most part, I emerged from this unscathed, meaning: I escaped the worst of it -- my kids were in their 20s by 1996. That said, I remember these freezer-to-toaster-oven treats for one reason: the uber-annoying theme song of the Bagel Bites commercials -- "Pizza in the morning, pizza in the evening, pizza at suppertime. When pizza is on a bagel, you can eat...... View full recipe for "~Bagel Bites Mini-Bagel Mini-Pepperoni Snack Pizza~"

~Beer-Batter-Dipped Deep-Fried Babyback Spareribs~

Yes, you read it right -- these ribs are beer-batter-dipped and deep-fried. One could say strange things happen to people during a lengthy arctic-esque freeze stirred into a pandemic -- to name a few, we binge-watch way too much TV, eat way too many carbohydrates, and, push like to way too many Facebook memes. BUT, as Cuckoo-for-Cocoa-Puffs as it might seem to many, batter-dipping and deep-frying spareribs isn't one of them -- the Chinese have been deep-frying ribs for centuries, and they're a popular item on many Chinese-American restaurant menus. That said, it should come as no surprise that South...... View full recipe for "~Beer-Batter-Dipped Deep-Fried Babyback Spareribs~"

~ Thick-&-Zesty Kid-Friendly Ground-Beef Lasagna ~

All us cooks agree that every recipe does not have to be a rocket science recipe -- it simply has to taste, without compromise, great. If the end justifies the means, there's no shame in a shortcut or three. I'm not sure how many lasagna recipes one cook is supposed to have, but, I'm guessing most households have more than one. Here in my kitchen, I make four different types of lasagna, each with its own unique sauce: Bolognese, seafood, vegetable lasagna (all of which are excellent but time-consuming), and, this easy-to-make kid-friendly, crowd-pleasing ground-beef lasagna. It's so popular amongst...... View full recipe for "~ Thick-&-Zesty Kid-Friendly Ground-Beef Lasagna ~"

~Eat Some, Freeze Some, Big Batch Beef Taco Filling~

If you are raising kids, you know all about taco night. You also know that having a few cups of a great, kid-friendly ground-beef taco filling already prepared and on-hand in your freezer is a great weeknight time-saver. After a brief thaw-and-heat in the microwave, a busy mom or dad can have dinner on the table in about 30 minutes. Having raised three boys, for decades, I was never without it. In fact, I liked to make a big batch of the meat mixture in a large wide-bottomed, 8-quart chef's pan, then portion it into user-friendly-sized 2-cup containers (each enough...... View full recipe for "~Eat Some, Freeze Some, Big Batch Beef Taco Filling~"

~ Thick-and-Zesty Gluten-Free Ground-Beef Lasagna ~

I'm not sure how many lasagna recipes one cook is supposed to have, but, I'm guessing most households have more than one. Here in my kitchen, I make four different types of lasagna, each with its own unique sauce: Bolognese, seafood, vegetable, and, kid-friendly ground beef. Today, because a few of you have asked for a gluten-free lasagna recipe recently, I'm posting my easy-to-make version, which is a spin-off of my crowd-pleasing kid-friendly ground beef lasagna. Notes before starting: It goes without saying you'll need gluten-free lasagna noodles -- your favorite brand, your choice, that's fine, mine are brown rice...... View full recipe for "~ Thick-and-Zesty Gluten-Free Ground-Beef Lasagna ~"

~The History Behind New York's Dirty Water Hot Dogs~

Hot dogs -- one of my favorite subjects. I relish eating them, never tire of discussing them, and, whenever traveling, if the destination is known for a style of hot dog, it's one of the things I make a point of eating while I'm there. The New York-style hot dog is one I've not chatted with you about yet. That said, had I not had advance, concise, clarification of what "dirty-water-dog" means (the affectionate but unappealing nickname New Yorkers have given their dogs), cuing myself up in the line in front of the closest pushcart would not have happened. A...... View full recipe for "~The History Behind New York's Dirty Water Hot Dogs~"

~ Run-Up-the-Score with Chicken-Fajita Quesadillas ~

Got leftover chicken-fajita filling or steak-fajita filling? Sometimes I do and sometimes I don't, but when I do, I know exactly what to make with that tasty couple-of-cups: fajita quesadillas. Ooey-gooey and cheesy, they're so dang good, I won't lie, sometimes I make the filling for the sole purpose of making fajita quesadillas. When I do do that, it's usually because I'm feeding a crowd, and, more-often-than-not, the occasion is a tailgate in front of the TV. No matter how many I make, they're the first appetizer to disappear -- there never seems to be enough. "Queso (KAY-soh)" is the...... View full recipe for "~ Run-Up-the-Score with Chicken-Fajita Quesadillas ~"

~Eat Some, Freeze Some, Make a Big Batch of Chili~

Thick, hearty, spot-on-spiced, stick-to-your-ribs, kid-and-crowd-friendly, ground-beef chili. That's a mouthful, and, also how I best describe this chili recipe. Of the many, some more authentic, chili recipes in my repertoire (my Texas-style steak chili is one example and my Buffalo-style chicken chili is another), this is the one that gets taken to and served at Summer picnics, Fall tailgates, and, in the Winter, I make a big batch and freeze it in one-quart containers for cozy, warm snowstorm dinners. There's more. It's easy to make. What's not to love about this: Thick, hearty, perfectly-seasoned, ground-beef chili: 6 pounds lean ground...... View full recipe for "~Eat Some, Freeze Some, Make a Big Batch of Chili~"

~ Slightly-Spicy Creamy Cajun-Creole Hot Crab Dip ~

I grew up eating hot crab dip in the Chesapeake Bay area where it is made with Old Bay Seasoning, Frank's Red Hot Sauce, dry English mustard and white cheddar. I thought it was the ultimate crab dip until I tasted hot crab dip made in New Orleans, where it is made with Cajun seasoning, Louisiana Gold Hot Sauce, Creole mustard and cream cheese. Both versions also contain Parmesan, mayonnaise, onion, and garlic, plus, in NOLA during Mardi Gras, for festive color, they throw in some green and red bell pepper too. When eaten in close proximity to either place,...... View full recipe for "~ Slightly-Spicy Creamy Cajun-Creole Hot Crab Dip ~"

~The Best Way to Make Slow-Cooker Babyback Ribs~

When it comes to slow cookers and crockpots, most folks either love them or they hate them, period, or, they neither love nor hate them, they use them due to circumstances beyond their control. I've heard all the reasons in favor, against and in between. Trust me when I tell you, I understand. I neither love nor hate mine. I simply recognize it for what it can do and do not try to make it do the things it cannot. The machinations of making ribs in a slow cooker never seemed right to me -- kind of like trying to...... View full recipe for "~The Best Way to Make Slow-Cooker Babyback Ribs~"

~ My Fajita Rice for Chicken or Steak Fajita-Burritos ~

I love fajitas and I adore fajita-burritos. Sometimes I make chicken or steak fajitas for the sole purpose of taking the well-seasoned, sautéed bell pepper, onion and chicken or steak mixture, and wrapping it up burrito-style in a large flour tortilla that's been slathered with refried beans topped with a scattering of spiced rice and shredded cheddar. Interestingly, because fajitas are seasoned with a specific scratch-made or store-bought spice blend, and Mexican-rice recipes or Mexican-style rice mixes are not seasoned with the same seasoning, many times, the flavor of the seasoned rice can compete or clash with the fajita seasoning....... View full recipe for "~ My Fajita Rice for Chicken or Steak Fajita-Burritos ~ "

~ That's a Wrap Cheesy Flank-Steak-Fajita Burritos ~

A fajita-burrito has its origins in Mexico and features the best of two South-of-the border worlds -- all those luscious strips of well-seasoned grilled or sautéd chicken or steak, bell peppers and onions that go into fajitas, wrapped-and-rolled, burrito-style, in a large, warm flour tortilla that's been slathered with refried beans and scattered with a layer of Spanish-style rice and shredded cheese. The outcome is indeed the best of two worlds and, there's no need for embellishments either. Hold the guacamole, sour cream and/or salsa. Pick 'em up 'cause they're ready-to-eat. No need for embellishments. Pick 'em up -- they're...... View full recipe for "~ That's a Wrap Cheesy Flank-Steak-Fajita Burritos ~"

~ Kids-Stuff Tex-Mex Broiled-Flank-Steak Fajita Filling ~

Newsflash. A flank steak does not have to be grilled outdoors to be a great flank steak. While grilled is very, very good, truth told, my oven broiler method does a marvelous job with no stress, guess nor mess. The end result is wonderfully seasoned, perfectly-cooked medium-rare steak. The process is so foolproof, I prefer it. There's more. Once sliced, a flank steak feeds an entire family. When the flank steak gets added to an easy-to-make sautéed vegetable medley, this meal feeds a crowd. It's perfect for any indoor or outdoor gathering any time of year. When the steak is...... View full recipe for "~ Kids-Stuff Tex-Mex Broiled-Flank-Steak Fajita Filling ~"

~ Pack a Picnic-Basket w/Boxed Turkey Chef Salads ~

I might not be an outdoor kinda gal, but, I do enjoy an occasional picnic, if it's a Hallmark Card kinda day. That said, if I'm the one in charge of the food, I'm not one to traipse around the great outdoors carrying a basket full of food containers that are gonna cause me a whole lot of cleanup when I get back home. When I pack a picnic, boxed lunches are my way of enjoying the day and the return trip. There's more. It's doesn't matter what I'm making and taking, everyone gets a bit of everything portioned into...... View full recipe for "~ Pack a Picnic-Basket w/Boxed Turkey Chef Salads ~"

~Wrapped and Rolled Cheesy Chicken-Fajita Burritos~

A fajita-burrito has its origins in Mexico and features the best of two South-of-the border worlds -- all those luscious strips of well-seasoned grilled or sautéd chicken or steak, bell peppers and onions that go into fajitas, wrapped-and-rolled, burrito-style, in a large, warm flour tortilla that's been slathered with refried beans and scattered with a layer of Spanish-style rice and shredded cheese. The outcome is indeed the best of two worlds and, there's no need for embellishments either. Hold the guacamole, sour cream and/or salsa. Pick 'em up 'cause they're ready-to-eat. No need for embellishments. Pick 'em up -- they're...... View full recipe for "~Wrapped and Rolled Cheesy Chicken-Fajita Burritos~"

~Kids-Stuff One-Skillet Tex-Mex Chicken-Fajita Filling~

Tacos and fajitas. Akin to Cheeseburgers and pizza, I can't much conjure up four more kid-friendly meals. That said, if you're a mom or dad attempting to get your kids to eat more vegetables, it goes without saying, fajitas are an argument-free way way to get the job done. If you're a mom or dad trying to cut some fat out of your life, chicken fajitas will accomplish that too. There's more. If you've got a big family to feed or the need to feed a crowd, simply do the math and double the quantities. In about the same amount...... View full recipe for "~Kids-Stuff One-Skillet Tex-Mex Chicken-Fajita Filling~"

~ Tex-Mex Skinny Chicken-Fajita Corn-Tortilla Tacos ~

Fajitas were originally named tacos-al-carbon and were served as portable food, ready-to-eat-with-the-hands, by wrapping strips of unpretentious skirt steak that had been cooked over a campfire or on a grill, in a warm corn or flour tortilla, meaning they were served taco-style. "Faja" is the Spanish word for "strip, band, sash or belt", and, with "ita" added to the end, it means "a little strip, band, sash or belt", meaning the ingredients for fajitas are always cut into strips. The dish dates back to cattle ranching life along the Rio Grande Valley regions of the Texas-Mexico border in the 1930's....... View full recipe for "~ Tex-Mex Skinny Chicken-Fajita Corn-Tortilla Tacos ~"

~ Pan-Seared French-Onion Burgers with Dijonnaise ~

Easy and decadent? Yes, decadent. That's how I describe these cheeseburgers. Trust me. All the steps are truly easy -- very, very easy. That said, it will take a bit of time, not energy, to properly caramelize the onions, about 40 minutes, but, on average, that's how long it takes onions to properly caramelize on the stovetop, and, after all, one can't serve French onion anything without properly caramelized onions -- quite frankly, they're the star of the French onion show. The words I use to describe caramelizing onions on the stovetop: a super-easy babysitting job. As for the contents...... View full recipe for "~ Pan-Seared French-Onion Burgers with Dijonnaise ~"

~ Three Ways to Cook Smoked Bone-In Pork Chops ~

Smoked porcine (bacon, ham, sausage pork chops, etc.), when properly smoked, is enhanced with a sublime slightly-smoky flavor and an enticing pinkish color, meaning the aroma is pleasant (not at all overpowering), and the visual is pretty. There's more. The smoking process renders the meat cooked, meaning, it only needs to be heated to a safe internal temperature prior to eating and the information is indicated on the label: 125° if fully-cooked, and, 145° if not fully-cooked. In the case of smoked pork chops, in my kitchen there are three quick-and-easy options for cooking: a broiler pan in the oven...... View full recipe for "~ Three Ways to Cook Smoked Bone-In Pork Chops ~"

~ Baked Hot Dog Cheesies & Creamy Tomato Soup ~

Cheesies. That's the name. If you're in your sixties or older, you are well aware how, without compromise, a slice of white sandwich bread is a perfect substitute for a hot dog roll. Truth told, sometimes I prefer the slice of bread to the roll, and, cheesies, kid-tested mother-approved blast-from-my-past snack sandwiches are the reason. There's more. They're not just a blast from my past. My husband Joe told me the tale of how, when he was student at Penn State during the latter 60's, the lines were long in the campus' dining halls on the nights cheesies were served....... View full recipe for "~ Baked Hot Dog Cheesies & Creamy Tomato Soup ~"

~ Bone-Suckin'-Sauced Boneless Chicken Paillards ~

Bone Suckin' Sauce. If this is product you've never tried, I suggest you make the pilgrimage to your nearest Lowe's (yes folks, our local Lowe's home improvement and appliance retailer is the only place we can buy it here in Happy Valley -- they sell the sauce in the same spot they sell barbecue grills, which, makes sense), or, get it on-line on their website. My son in Pittsburgh introduced me to Bone Suckin' Sauce about fifteen years ago, and, without exaggeration, the first taste changed my life. Before long, I was buying this sauce, on-line, by the case. Over...... View full recipe for "~ Bone-Suckin'-Sauced Boneless Chicken Paillards ~"

~The Lunch Special BBQ-Sauced Chicken Sandwich~

More than a few foodie people I know, me included, secretly fantasize about owning a small-town, mom-and-pop-type diner -- a simple little eatery, with a dozen or so counter stools, plus a few booths lined up in front of a row of windows too. A safe harbor where the local clientele can meander in almost any time of day for a cup of coffee and breakfast, the lunch or dinner special, or, a slice of lemon meringue pie. A big piece of juicy barbecued chicken, hot out of the skillet, slathered in a copious amount of semi-caramelized barbecue sauce served...... View full recipe for "~The Lunch Special BBQ-Sauced Chicken Sandwich~"

~A Slice of Hometown Pie -- My Hometown Pizza Pie~

When I was three, my parents built a home in the suburbs of Tamaqua, PA -- Hometown, PA. Hometown, was/is a community of mostly one-story ranch and bi-level homes that is best described as where the post-WWII generation built their dream homes in the latter 1950's, 60's and 70's -- homes with one or two car garages or an occasional car port, well-maintained lawns with backyard patios, swing sets and badminton nets, barbecue grills, etc. -- a great neighborhood to raise kids. Amongst other things, Hometown had its own fire company, elementary school, a couple of gas stations, a diner,...... View full recipe for "~A Slice of Hometown Pie -- My Hometown Pizza Pie~"

~ Put the Beer in the Pizza Dough Thin-Crust Pizza ~

If you're a fan of, or prefer, a thin-and-crispy light-and-airy crust as the foil for your pizza or pizza creations, this is the recipe you've been searching for. Thanks to a pizza-pro friend who schooled me on the virtues of beer in his pizza dough (by emptying almost an entire bottle of beer into his flour mixture in place of water), all it took was one taste when his pizza was done for me to try it in my own home kitchen. It changed one of my pizza dough recipes forever -- my thin crust recipe. One ingredient, one substitution,...... View full recipe for "~ Put the Beer in the Pizza Dough Thin-Crust Pizza ~"

~ Quick-to-Fix Ground-Beef Chili Sauce for Hot Dogs ~

I was a hot dog in a past life. A hot dog a day keeps the doctor away. I say silly stuff like this all the time. But, why wouldn't I? I am the hot dog queen in my kitchen. My husband's an aficionado of Italian-American-style sausage, pepper and onion sandwiches (which I can take-or-leave). In my food world, the hot dog reigns supreme, and, I like all kinds too -- from New-York-style Dirty Water Dogs, to New Jersey-style Italian hot dogs, to, last but not least, Chicago-style hot dogs. That said, my hands-down favorite is: Texas-Style. Read on: Texas...... View full recipe for "~ Quick-to-Fix Ground-Beef Chili Sauce for Hot Dogs ~"

~Slow-Cooker Buffalo-Style St. Lewis-Style Spareribs~

Try as I might, I can't let more than a month or two go by without either: succumbing to the craving to deep-fry and eat Buffalo-style chicken wings, or, experiment with a new way to enjoy the sweet-heat of Buffalo-sauced anything. Today, I decided to try my hand at low-and-slow cooked Buffalo-style pork ribs -- when they were done, I finished them off under the broiler, just to crisp the fat cap and caramelize the sauce a bit. Remember the famous ad-man line, "pork -- the other white meat"? Well, I'll be making these again, and often. Life in the...... View full recipe for "~Slow-Cooker Buffalo-Style St. Lewis-Style Spareribs~"

~ Mom's No-Nonsense Elbow Macaroni & Egg Salad ~

Mom's macaroni salad. This, now retro, 1950's era recipe is nothing fancy, nothing special, and, certainly not gourmet. It's simply old-fashioned, pull-a-chair-up-to-the-kitchen-table lip-smacking goodness. There's more, if one keeps this easy--to-make, creamy-crunchy picnic-and-potluck side-dish staple in their refrigerator, it only takes one scoop from the bowl to a plate to turn anything, from a lunchtime sandwich to a dinnertime pork chop, into a delightful meal. A bowl of no-nonsense, easy-to-make old-fashioned goodness: 3/4 cup high-quality mayonnaise 2 tablespoons ballpark-style yellow mustard 4 tablespoons sweet pickle relish 1/2 teaspoon celery seed 3/4 teaspoon sea salt 1 teaspoon coarse-grind black pepper 6...... View full recipe for "~ Mom's No-Nonsense Elbow Macaroni & Egg Salad ~"