Kitchen Encounters

~ My Brown-Sugar-Crusted Corned Beef Sandwiches ~

Everyone I know associates corned beef and cabbage with St. Patrick's Day, but, tick-tock, I'd rather show up a day or two later for a corned beef sandwich. Truth told, Joe and I like corned beef sandwiches enough for me to buy corned beef a few times a year. That said, I typically don't serve them Rueben-style (with the 'kraut). We two prefer to eat ours made grilled-cheese-style with a big scoop of Russian- or Thousand Islands-dressed potato salad or cole slaw to the side. Having made Rachel sandwiches for our green-for-a-day holiday, I was thrilled to find corned beef...... View full recipe for "~ My Brown-Sugar-Crusted Corned Beef Sandwiches ~"

~ Creamy & Chunky Chicken & Mushroom Chowder ~

Whether it be a quick-to-make brothy soup or a long-simmered thick stew, a steamy-hot cup or a whole damned bowl of either is my idea of the ideal take-a-break and sit-down-to-eat meal. Add a handful of cooked noodles or rice and I'm as happy as a clam. Speaking of clams brings chunky chowder to mind, and, every time I make chowder, I ask the same question, "why don't I make this more often?" I love everything about it, right down to the little crackers that get crumbled in. Chowder is a rich soup chocked full of chunky-chopped protein and vegetables....... View full recipe for "~ Creamy & Chunky Chicken & Mushroom Chowder ~"

~ Secrets to the Italian-American Sausage Sandwich ~

Whether one is at the ballpark, a carnival, or entering a shopping mall, one can't help but notice the line in front of the vendor selling Italian sausage sandwiches. Hot-off-the-griddle, a succulent link of sweet or hot sausage on a medium-textured Italian roll, heaped with a savory mélange of griddle-sautéed peppers and onions: it's next to impossible to resist. If you've ever eaten one, you've also noticed they taste immensely better than the majority of home-grilled versions. Why is this? Read on, and "don't knock it until you've tried it", so, criticize this post with caution. The best technique for...... View full recipe for "~ Secrets to the Italian-American Sausage Sandwich ~"

~ Herbaceous Caramelized-Onion & Boursin Burgers ~

Eating à la Française, in the the style of the French people, is a remarkable experience. As a person who is 100% willing to throw calories under the bus for outstanding fare, dining in France is literally at the top of my food chain. Speaking of chains, over the past few decades, "le fast food chaînes" have indeed invaded France, but, only to the point of being easier to find without replacing "haute cuisine" (fine dining) or interrupting eating "en famille" (family-style meals). That said, for a culture that loves "pissaladière" (the French answer to pizza) and has long-established ties...... View full recipe for "~ Herbaceous Caramelized-Onion & Boursin Burgers ~"

~ Wing-Night with Oven-Baked Jamaican-Jerk Wings ~

In our house, chicken wings appear on our table or cocktail table on a regular basis -- like pizza, my kids crave them often, Joe and I do our best to eat them in moderation, and, while each one of us has his or her personal favorite, there is unanimous agreement that once I've agreed to make pizza or wings for supper or snacks, compromise on the type can quickly be achieved -- and many times, the decision simply comes down to how much time I've got to quell their cravings. How we cook 'em & country of origin is...... View full recipe for "~ Wing-Night with Oven-Baked Jamaican-Jerk Wings ~ "

~ Sausage and Everything Bagel Breakfast Sandwich ~

It's been said that breakfast is the most important meal of the day. I whole-heartedly believe it, but, I also have strong opinions about it. The first: A protein-packed breakfast is better than a sugar-shocked one. I love pancakes, waffles and French toast as much as the next person, and indulging in them occasionally is divine, but, on a daily basis, I don't believe them to be the best way to start the day. The second: In today's busy food world, folks will put down the sweet pop tart in exchange for a savory sandwich if it can be made...... View full recipe for "~ Sausage and Everything Bagel Breakfast Sandwich ~"

~Bonjour French Onion & Swiss Smashburger Sliders~

For a straight path to my heart: put onions on it. In my food world, with rare exception, a sandwich sans onion is incomplete -- unfinished. Under the right circumstances, if caramelized onions are an option -- tick tock. I finally met my mouthwateringly onionalicious match -- the double French onion and Swiss Smashburger: Two juicy-drippy sublimely-seasoned smashed 'burger patties, piled high with shaved and sweet caramelized onions, served on an onion roll that has been slathered with (oh yum) a mayonnaise-based French onion spread. Because a double smashed 'burger is too much food for me, I'm downsizing to sliders,...... View full recipe for "~Bonjour French Onion & Swiss Smashburger Sliders~"

~ For the Love of Hamburgers: The Smashed Burger ~

I have always contended that hamburgers cooked in a skillet or on a flat-topped griddle are the best. I won't turn down a hamburger hot-off-the-grill, but, sorry my friends, it's just not as moist and juicy as a hamburger that seared in its own juices. As a 'burger lover, I'm always looking for and open to a new-to-me 'burger combination. I wasn't, however, expecting to come across an old method for cooking 'burgers touted as a new method for cooking 'burgers. Huh? Read on. If you ate in some of the mom and pop establishments I grew up eating in...... View full recipe for "~ For the Love of Hamburgers: The Smashed Burger ~"

~ Crispy Texas Steak-Chili Tacos w/Avocado Crema ~

If you're like me, an American cook with a fondness for Texican fare, you most likely have a recipe-or-seven for tacos (American-style ground beef tacos, grilled-beef tacos al carbon, shredded-pork carnitas tacos, shredded-pork tacos al pastor, chicken tacos, fish tacos, spicy Mexican ahogada-style grilled shrimp tacos, etc.). Today I'm adding another one, and the inspiration for this one was simply for me find one more sublime way to serve my decadent Texas-style bowl-of-red steak chili. It's also great way to serve or stretch leftover chili -- after the meat has had one-two days in the refrigerator to soak up some...... View full recipe for "~ Crispy Texas Steak-Chili Tacos w/Avocado Crema ~"

~ Steak My Day: Texas-Style Bowl-of-Red Steak Chili ~

About this time every year, as soon as the frost is on the pumpkin so-to-speak, a pot of chili is simmering on my stovetop. There's nothing to think about. The first frost, the pot comes out. Chilly weather requires chili. This year I'm making my version of what Texans hang their cowboys hats on: steak chili. It's decidedly different from my Wendy's copycat ground beef chili con carne, hatch green chile chili with pork and white beans, white-out white chicken 'n corn chili, slow-cooker sweet potato and ground beef chili, and, Cincinnati-style chili. As the Texans say, I'm in the...... View full recipe for "~ Steak My Day: Texas-Style Bowl-of-Red Steak Chili ~"

~ Grillmarked: Italian-Style Panini-Croissant-Crostini ~

Panini-croissant-crostini. That's a lot to digest, and if you're of Italian-heritage, simmer down, lighten up, and read on before criticizing my fun-loving play on mouth-watering words. Sandwich-press-grilled panini, full of cured Italian meats and cheese, substituting mini-croissants for the traditional rustic Italian bread (I've affectionately added the word crostini to describe them, because I serve them, crostini-style, as 3-4 bite appetizers), are crowd-pleasing snacks that get gobbled up at a tailgate party faster than beer flows at a fraternity house. While crusty, firm-textured rustic-type breads make marvelous panini, I am here to tell you, if you've never made a panini...... View full recipe for "~ Grillmarked: Italian-Style Panini-Croissant-Crostini ~"

~ Buttery Rum and Raisin Croissant Bread Pudding ~

A humble bread pudding is the perfect use for past-its-prime bread, and, in my kitchen, next to a French baguette or batard, I believe buttery croissants to be perfect foil for flavor-laced eggy custard. In fact, croissants make such superb bread pudding, if I know I've got guests coming for the weekend (especially during the tailgate and holiday season), I purposely buy croissants two or three days ahead of time, just to be able to serve it as a sweet treat with breakfast or brunch. Croissants, split in half, w/raisins sandwiched in between... ... swimming in a butter-rum & vanilla...... View full recipe for "~ Buttery Rum and Raisin Croissant Bread Pudding ~"

~Lo & Slow-Cooker Jerk-Style Baby-Back Spare-Ribs~

Jerk seasoning was/is the dry spice blend used to season jerky, and Jamaican jerk seasoning, known for the flavors of allspice, cinnamon, cloves, thyme and Scotch bonnet pepper, is perhaps the most famous. Throughout the Caribbean, islanders preserved/cured their spice-rubbed meats by drying them in the intense sun or over a slow fire -- this allowed the meat to be taken on long journeys and eaten as is or reconstituted in boiling water. The word most likely transitioned to the verb, "jerking", in reference to the way the meat gets "jerked" around on the grill as it cooks. The machinations...... View full recipe for "~Lo & Slow-Cooker Jerk-Style Baby-Back Spare-Ribs~"

~Jerk-Style Chicken & Slaw on Coco Bread Sandwich~

Don't worry, be happy -- especially if you've got some leftover Jamaican-style jerk chicken (or pork) on hand. Warm or chilled, removed from the bones and pulled into succulent, bite-sized chucks and pieces, this full-of-Island-style aromatically-flavored poultry (or meat), when piled high on one of their signature freshly-baked and opened, rich-and-flaky coco bread sandwich rolls, is magnifique. A slice of tomato or grilled pineapple and a heap of jerk-slaw takes it over the top. Coco bread is an enriched Jamaican yeast bread that's a cross between a thin sandwich roll and a thick pocket bread. It's said the name comes...... View full recipe for "~Jerk-Style Chicken & Slaw on Coco Bread Sandwich~"

~Crunchy & Creamy Island-Style Jerk-Seasoned Slaw~

Coleslaw -- creamy and crunchy, sweet, savory and nicely-spiced, coleslaw is a make-my-day side-dish and my favorite sloppy-sandwich topper. There's more. By swapping out a few herbs and spices, coleslaw, "the chameleon of side-dishes", any coleslaw recipe can be prepared to complement any cuisine. How convenient is that. I came up with this version to serve with Jamaican-style jerk fare. This simple, lip-smacking recipe has got a bit of coat-your-throat heat. Herein lies the secret to my jerk-seasoned slaw: Leave it to the Jamaicans. I can't think of another exotic-to-me cuisine that does a better job of making my life...... View full recipe for "~Crunchy & Creamy Island-Style Jerk-Seasoned Slaw~"

~ Island-Style Bejeweled Coconut & Black Bean Rice ~

In Jamaica, they make a dish called coconut rice and peas -- it's usually served as an accompaniment to Caribbean-style chicken- or shrimp- curry dishes and jerk-seasoned meats. This is sort of not it. This is my twist on it. In Jamaica, beans are called peas, more specifically, pigeon peas -- they’re a staple in Indian, African, Latin and Caribbean cooking and are sold canned, dried or fresh. In the Caribbean islands, kidney beans are a common substitution, which is a good, because, up until recently, pigeon peas were not something I could find in my Central PA stores. While...... View full recipe for "~ Island-Style Bejeweled Coconut & Black Bean Rice ~"

~Spice-is-Nice Oven-Roasted Jamaican-Jerk Chicken~

Leave it to the Jamaicans. I can't think of another exotic-to-me cuisine that does a better job of making my life easier. I mean, seriously, they've cornered the market on marketing high-quality, bold-flavored dry-spice blends and rubs, wet pastes and marinades, barbecue, steak and hot pepper sauces, etc. -- when it comes to cooking Jamaican fare at home, some of their store-bought time-savers make me ponder why anyone would want to concoct "it" from scratch. That said, time spent in my kitchen is therapy -- it's my "don't worry, be happy" space. It's the game-on place where movies and music...... View full recipe for "~Spice-is-Nice Oven-Roasted Jamaican-Jerk Chicken~"

~ Sweet & Hot Chili-Sauced Thai-Style Fried Chicken ~

Oh-My-Thai-style snacky-type appetizers. Truth told, I could easily make a meal out of these, and, frankly so could every person I've ever served them to -- every sweet-heat-seeking man, woman and child (every last one of them). Every now and then I get a hankering for fried-chicken -- the good old-fashioned batter-dipped and deep-fried kind -- crunchy on the outside, juicy and tender on the inside. When the hankering hits, I've just gotta have it. What could be better? Fried chicken with all the bold, bright flavors of Thailand. Winner, winner Thai-style sweet & hot red chili sauce. Simply irresistible...... View full recipe for "~ Sweet & Hot Chili-Sauced Thai-Style Fried Chicken ~"

~Crunchy Crabmeat Crostini w/Secret Seafood Sauce~

There's nothing like driving back from a trip to the Maryland shore with a few pounds of sweet blue crabmeat in a cooler in the back seat. The mind races with all the mouthwatering options to enjoy after you pull in the driveway. While fresh crab is best, happily, high-quality pasteurized crabmeat is available to us all all-year long, which makes my food world a kinder, gentler place. Beer-steaming live crabs and hand-cracking them to pick their meat, is, not a sport I partake in. Ugh. I don't even enjoy sitting at a crab shack in front of a newspaper-covered...... View full recipe for "~Crunchy Crabmeat Crostini w/Secret Seafood Sauce~"

~ Spicy Mexican Ahogada-Style Grilled Shrimp Tacos ~

If you're like me, an American cook with a fondness for Mexican fare, you most likely have a recipe-or-six for tacos (American-style ground beef tacos, grilled-beef tacos al carbon, shredded-pork carnitas tacos, shredded-pork tacos al pastor, chicken tacos, fish tacos, etc.). Today I'm adding another one, and, the inspiration for my creation came from the signature sandwich of Guadalajara: the Torta Ahogada (in Mexico, "torta" means "sandwich" and "ahogada" means "drenched", "drowned" or "drunken"). After eating these famous tortas for our Cinco de Mayo celebration, it occurred to me that making these shrimp tacos tonight might be a fine use...... View full recipe for "~ Spicy Mexican Ahogada-Style Grilled Shrimp Tacos ~"

~ Sink or Swim: Mexican Drowned-Beef Sandwiches ~

Tacos and tortas -- two staples of Mexican cuisine. They are to Mexico's culture what pizza and hamburgers are to America's -- you can't pass through a city or a town where you can't find either. If you're an American cook with a fondness for Mexican fare, like me, you most likely have a recipe-or-six for tacos (American-style ground beef tacos, grilled-beef tacos al carbon, shredded-pork carnitas tacos, shredded-pork tacos al pastor, chicken tacos, fish tacos, etc.). That said, how many Mexican torta recipes do you have in your repertoire? I'm guessing not too many, or none. Sink or swim:...... View full recipe for "~ Sink or Swim: Mexican Drowned-Beef Sandwiches ~"

~ Mexico's Torta Ahogada Drowned-Pork Sandwich ~

Torta ahogada. Culinarily, torta can mean several things: in Spain it refers to a pancake, in Latin America it's a cake, in Central America it's an omelette, and, in Mexico it's a sandwich -- the kind that, unlike the taco, fits the culinary definition of anything edible placed between two slices of bread. Generally speaking, in Spanish ahogada means drowned, drenched or drunk. Putting two and two together, today's recipe is: a Mexican sandwich, drowned or drenched in sauce. A traditional torta ahogada is a fried-pork and onion sandwich drenched in a spicy red sauce, and, this Mexican working-man's lunch...... View full recipe for "~ Mexico's Torta Ahogada Drowned-Pork Sandwich ~"

~ Strawberry, Steak, Blue-Cheese and Arugula Salad ~

Strawberries aren't just for dessert, and, if the Northeast ever gets a break in the weather, the local strawberry season will be just around the corner. That said, the California-grown Driscoll's strawberries I found in the grocery store yesterday are plump and sweet, and, one of the man-sized flank steaks my husband picked up at Sam's Club today are going to team up for a hearty, sweet-and-savory, main-dish salad for a delightfully-carnivorous Sunday dinner this evening. Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus back in the 1970's. Because...... View full recipe for "~ Strawberry, Steak, Blue-Cheese and Arugula Salad ~"

~Tangy-Sweet Strawberry White-Balsamic Vinaigrette~

Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus in the 1970's. Those salads caused me to experiment with strawberries, when appropriate, in place of tomatoes, in salad recipes using a variety of other greens and proteins too. It was only natural that I would experiment with sweet and savory salad dressings containing strawberries too. This vinaigrette recipe is the one that captured my strawberry loving heart. My Strawberry, Steak, Blue-Cheese and Arugula Salad (pictured in the background), is not only perfect for Spring, it's dazzling dressed with this vinaigrette:...... View full recipe for "~Tangy-Sweet Strawberry White-Balsamic Vinaigrette~"

~ Melanie's Perfectly-Cooked 18-Minute Flank Steak ~

When I want a perfectly-cooked, rare- to medium-rare steak, one that gets cooked indoors, next to the elegant filet mignon, the rustic flank steak is my choice. That said, in terms of taste, texture, versatility and price, without compromise, hands-down the flank steak wins on all points -- which is why I purchase one or two almost every week. In my food world, there's plenty of room for premium Delmonicos, NY strips, porterhouse and T-bones too, but, in terms of cooking steak indoors vs. grilling steak outdoors, those cuts typically "just don't do it" for me like filet or flank....... View full recipe for "~ Melanie's Perfectly-Cooked 18-Minute Flank Steak ~"

~My 18-Minute Philly-Dilly Flank-Steak Cheesesteaks~

Knowledge is power. As the 2018 "Dilly-dilly" Bud Light, Super Bowl commercial spiked in popularity, then filtered into the mantra for the Eagle's super-bowl victory parade in the form of "Philly-dilly", my curiosity caused me to research it -- and I'm glad I did. I'm here to report "dilly" is a real word, and, as per Merriam-Webster, it's a noun that comes from an obsolete adjective that refers to something "delightful", "remarkable" or "outstanding", which describes with perfection: My latest take on the cheesesteak -- The Philly-Dilly. If you have never eaten a cheesesteak sandwich in Philadelphia proper, you've never...... View full recipe for "~My 18-Minute Philly-Dilly Flank-Steak Cheesesteaks~"

~ Thai-Style Oven-Roasted Barbecued Half Chicken ~

In the wide, wide world of food, almost every culture has a favorite way to serve grilled chicken. In Thailand, that would be gai yang. Those are the Thai words for grilled chicken, more specifically a very small, whole or half chicken that's been marinated in a soy-and-fish-sauce-based coconut-creamy, cilantro-greeny mixture laced with fragrant lemongrass, ginger, garlic and scallions. Throughout Thailand, the recipe for gai yang does vary from cook-to-cook, but not very much. Not to be confused w/authentic Thai gai yang... ... mine = American chicken infused w/authentic Thai flavor. In Thailand, small, lean chickens are skewered, cooked over...... View full recipe for "~ Thai-Style Oven-Roasted Barbecued Half Chicken ~"

~ Greek-Style Flank Steak Salad or Pocket Sammies ~

I'm going Greek today. It happens a few times a year -- my lust for lemon and garlic and oregano combined with crumbly feta cheese and/or creamy Greek yogurt takes over. Thank goodness I have a few excellent recipes go to. Sometimes I'm inclined to quash my craving by incorporating shrimp, other times I choose lamb, chicken is not off limits, but, one of my all-time favorites is flank stank. When duly-marinated and rare-cooked via broiling or grilling, it is a carnivorous Greek goddess's dream come true. I adore this hearty, main-dish salad topped plenty of crunchy herb-bread croutons, and,...... View full recipe for "~ Greek-Style Flank Steak Salad or Pocket Sammies ~"

~ Creamy-Coconut & Spicy-Hot Jamaican Pork Curry ~

Throughout the Caribbean, porcine reigns supreme, and, when it comes to perfectly-balanced, bright, slightly-sweet and spicy-hot curry blends, the Jamaicans have cornered the market. That said, the world is full of curries, they are all different, and, for the home cook, it's almost impossible to prepare an authentic curry outside of the region it's prepared in, within its country of origin. Why? Because outside of the United States, curry is not a store-bought dried spice blend or wet paste that produces a predictable end result. They're hand-made, mortar-and-pestle pulverized, dry or pasty concoctions of spices or herbs, the amounts of...... View full recipe for "~ Creamy-Coconut & Spicy-Hot Jamaican Pork Curry ~"

~Pork Butt Blade Steaks w/Peachy Keen BBQ Sauce~

Known as pork steaks, pork butt steaks or pork blade steaks, these bone-in steaks are cut from the shoulder of the pig -- the same part of the porcine used to make pulled pork. Similar in taste and texture to close-kin country-style spareribs*, they were invented in St. Louis, MO, and are a Midwest staple. As a country-style spare rib lover living in central Pennsylvania, I ask my butcher to custom-cut these inexpensive, lesser-to-unknown-here steaks for me. Perhaps this post will help them to catch on "here in the counties", and start showing up in our local markets. *Country-style ribs...... View full recipe for "~Pork Butt Blade Steaks w/Peachy Keen BBQ Sauce~"

~ Japanese Teriyaki Meets American Chicken Wings ~

Chicken wings are all-American and teriyaki is an all-Japanese method of cooking. Trust me when I tell you, if you walk into a restaurant in Japan, you aren't likely to find teriyaki chicken wings on their menu. That said, Japanese teriyaki sure does turn out a really good version of American chicken wings, however, unlike our traditionally-prepared wings, which are typically plunged into the hot oil of a deep fryer, teriyaki wings, in order to render their signature fall-off-the-bone tender interior with a slightly-crispy, sticky exterior, they require a kinder, gentler treatment. As a lover of Asian fare, teriyaki-in-general is...... View full recipe for "~ Japanese Teriyaki Meets American Chicken Wings ~"

~ Open Sesame: Japanese Teriyaki Steak Skewers ~

Place a platter of these appetizers on the cocktail table and I'll bet they disappear before bets can be taken on how long it will take them to disappear. Put a platter of them on the dinner table alongside a fresh vegetable stir-fry and some steamed white rice, and, when served as a family-friendly dinner, they won't last any longer. A bottle of teriyaki sauce has been a staple condiment in my pantry for as long as I've had a pantry, standing right next to the elites: Heinz ketchup, French's mustard, Hellman's mayonnaise and Lee & Perrin's worcestershire sauce. That...... View full recipe for "~ Open Sesame: Japanese Teriyaki Steak Skewers ~"

~ Deli Corned Beef on Swirl with Sauerkraut & Swiss ~

The Reuben sandwich. I crave one once or twice a year. And when I do, I don't waste time baking homemade rye bread, slow-cooking corned beef, long-simmering sauerkraut, or, whisking salad dressing. I don't try to save time by ordering delivery or take out either -- I don't live anywhere close to a NY-style deli that can begin to make this sandwich the way I like it. I take the 10-minute drive to the grocery store, pick up the ingredients and pass through the express checkout. Store-bought everything is fine. In about 45-minutes, including the drive time, I am eating...... View full recipe for "~ Deli Corned Beef on Swirl with Sauerkraut & Swiss ~"

~Swiss Chocolate, Cherry & Almond Puff Pastry Braid~

Imagine eating a freshly-baked, still-warm chocolate croissant at your favorite coffee shop. Just thinking about one of those divinely decadent indulgences makes me happy. Now imagine it super-sized, more than enough to feed four, with sweet cherries and crunchy almonds added to it too. Need I say more? Valentine's Day will be here before we know it, and, if you're looking to surprise the chocolate lover in your life with something truly sweet, stash the ingredients on this list in your pantry and freezer, then, start counting the days to February 14th. Tick, tock. From appetizers to entrées to desserts......... View full recipe for "~Swiss Chocolate, Cherry & Almond Puff Pastry Braid~"

~ Sweet Sausage, Apple & Cheddar Puff Pastry Braid ~

We all have our favorite breakfast and brunch casserole recipes -- I'd be lost without mine. They taste great, they're typically relatively easy and budget-friendly to prepare, and some can even be made ahead (mornings are hard enough as it is), but, let's be honest: casseroles aren't elegant. They're low-key, family-style, comfort food -- the blue jeans of the food world. Newsflash: Occasionally, it's necessary to dress up for a special occasion -- and that extends to the food. If I told you I have a small repertoire of AM meals that make a stunning presentation, taste as good as...... View full recipe for "~ Sweet Sausage, Apple & Cheddar Puff Pastry Braid ~"

~ Cloudberry Jam, Brie, Almond & Puff Pastry Braid ~

Circa 1980-1985 -- better known as the cloudberry jam period of my life. One of my husband's business associates (a man from Norway temporarily working here in Happy Valley) introduced us to a Norwegian specialty: small squares of grilled bread cheese topped with cloudberry jam. It was served as an appetizer at a cocktail hosted by Rolf and his Swedish wife. I fell in love with this cheesy treat immediately -- and said so. When I reciprocated the invitation, I was gifted a jar of the jam, a small brick of bread cheese, plus, a tin of stroopwaffes as a...... View full recipe for "~ Cloudberry Jam, Brie, Almond & Puff Pastry Braid ~"

~ Cranberry and Soy Sauce Glazed Pork Loin Sliders ~

Intermittently halting the holiday preparations to interject an impromptu movie night into the festivities is a pleasant break from the upcoming hullabaloo. Who doesn't love kicking back on the couch to watch a movie or two for a few hours -- for me, the feeling is akin to playing hookie from school. That said, coming up with a menu (after the Thanksgiving leftovers are gone and before the Christmas gluttony begins), is, in it's own small way, tricky -- for me, it's gotta be low-key, stress-free, easy, and, seriously over-the-top tasty. A simple family-night -- we all need one. Did...... View full recipe for "~ Cranberry and Soy Sauce Glazed Pork Loin Sliders ~"

~ Thanksgiving to Tailgate: Stuffing Stuffed 'Shrooms ~

For the family cook, entertaining for Thanksgiving is a labor of love, but, if he or she is a college football fan too, that can mean entertaining for a tailgate party as well, which can be overwhelming. That said, if you've got a game plan in place in advance, transitioning your formal Turkey Day feast into a relaxing tailgate on your coffee table, can be almost effortless. One of my gameday-after-the-holiday tailgate menus is: stuffing stuffed mushrooms with turkey-club sliders. Any leftover stuffing* recipe can be used to stuff mushrooms. I Love My Mom's Cracker Stuffing Casserole. It's lightly and...... View full recipe for "~ Thanksgiving to Tailgate: Stuffing Stuffed 'Shrooms ~"

~ The Ideal Cubano: La Ideal's Cubano Sandwich ~

Almost all famous sandwiches got their iconic status thanks to the working class people -- Cuba's Cubano is one such sandwich. In the early 20th Century, vendors who were stationed inside the workplaces, sold hot meat and cheese sandwiches to the workers. When these workers made their way to the USA, usually to regions in Southern Florida, they, like all immigrants, brought their recipes and traditions with them -- that included their institutional but beloved Cuban sandwich. A bit about the Cubano: Like all sandwiches, it starts with the bread. Cuban bread is light and crusty -- alot like a...... View full recipe for "~ The Ideal Cubano: La Ideal's Cubano Sandwich ~"

~ Mojo-Marinated Cuban-Style Pulled-Pork Shoulder ~

My experiences with Cuban food, all good ones, are limited to a few trips to Miami. I know that "mojo (MOH-hoh)" means "sauce" in Spanish, and, in Cuban cooking, it specifically applies to a sauce made with olive oil, garlic, fresh cilantro, mint and oregano leaves, cumin and bitter orange juice. I also must say that without more than a few well-written recipes in the seven Cuban cookbooks, that I purchased during my visits to Florida, I'd stand little chance of bringing the unique taste of Cuban spice into my home kitchen -- they've all contributed to my recipes: Pulled...... View full recipe for "~ Mojo-Marinated Cuban-Style Pulled-Pork Shoulder ~"

~ Chicken, Cheddar, Bacon, Apple & Honey Mustard ~

Write this list of five ingredients down. Why? Together, they are a stellar Fall sandwich (or salad) combination. Piled high between two slices of bread or tossed together in a bowl, along with some thinly-sliced onion and a few greens, they constitute a complete and salivatingly satisfying meal -- savory, sweet, and ever-so-slightly-salty, with plenty of meaty protein, tangy cheese, tart fruit and crisp vegetables. It all gets pulled together with a drizzly dressing made of honey, mustard and mayonnaise, which complements each and every component perfectly. I like to stuff everything into a pita pocket, but, I have been...... View full recipe for "~ Chicken, Cheddar, Bacon, Apple & Honey Mustard ~"

~Grillmarked: Thai-Inspired Hot & Sticky Honey Wings~

Wings and tailgate. Tailgate and wings. If two words ever went hand-in-hand onto the gridiron, yep, it would be those two. If I say tailgate, you say wings, and, if there is one thing we tailgaters can't resist, it's a new wing-flavor-profile to experiment with. I came across this one in the Parade Magazine insert of my mom's local newspaper about a decade ago. Parade credits the recipe to Michael Gulotta, chef-owner of MoPho and Maypop restaurants in New Orleans. It's a keeper. The moment I read through the ingredients list, I knew I was gonna love this recipe. For...... View full recipe for "~Grillmarked: Thai-Inspired Hot & Sticky Honey Wings~"

~Grillmarked: Ground Chicken Caprese-Style Burgers~

Today is a glorious day in early-September, but unless we get a wealth of warm weather and sunshine for at least three more weeks, it's probable that I picked the last substantive batch of garden tomatoes this morning -- and it's been a banner year. While walking my basket of dew-covered beauties back to my kitchen, I passed by my last full-leafed basil plant, the one I've been saving for that celebratory "last caprese day" of the season. Today ended up being the day. While I'm always, and I mean always, in the mood for a classic caprese salad (sliced...... View full recipe for "~Grillmarked: Ground Chicken Caprese-Style Burgers~"

~ Creamy Old English and Pimento Cheese Crab Dip ~

During the college football season, I add a few staples to my pantry and refrigerator lineup. When you live in a college town, you never (and I mean never) know when you're going to need to fix a quick appetizer. I make sure I'm never without pasteurized crabmeat in my refrigerator and Kraft Old English and Pimento Cheese spreads in my pantry. If the doorbell rings or the fans on the couch run out of wings, I can have crab dip on the cocktail table in about five minutes. Give me five minutes, I'll make you some great crab dip:...... View full recipe for "~ Creamy Old English and Pimento Cheese Crab Dip ~"

~ Old English Cheese Spread & Crabmeat Canapés ~

These appetizers were one of our Happy Valley tailgate traditions. I fondly remember one of our members, Joan Reilly, making them for our early AM pre-tailgate tailgates -- prior to leaving for the stadium. She and her husband Joe lived close to Beaver Stadium, and, it was not unusual for us to meet, as a group, on the cul-de-sac in front of their house, to wait for our friend with the RV to arrive from Harrisburg. While we were all chatting and sipping Stan's Bloody Mary's, Joan would pass around a baking sheet full of her cheesy English-muffin-based crabmeat canapés....... View full recipe for "~ Old English Cheese Spread & Crabmeat Canapés ~"

~ Southern Comfort: Classic Pimento Cheese Spread ~

When I was a little kid, pimento cheese spread was a staple in our refrigerator -- right next to the Old English cheese spread. I had absolutely no idea it was Southern. I thought it was Kraft. To this day, if someone puts a jar on of the store-bought stuff on the table next to a box of Ritz crackers, I'm more than happy to sit down and dig right in. Slather it between two slices of white bread and make me a pimento-cheese grilled-cheese sandwich and I'll follow you anywhere. Known as "the caviar of the South, or, "Southern...... View full recipe for "~ Southern Comfort: Classic Pimento Cheese Spread ~"

~ Beefy, Cheesy, Fully-Loaded Mexican Tortilla Pizza ~

I haven't eaten at a Taco Bell in years, but, it's worth mentioning the first time I ate a Mexican pizza was the first time I ate at a Taco Bell -- and I liked it a lot. My personal-sized snack pizza came as a pleasant surprise. It contained refried beans, nicely-seasoned ground beef, cheddar cheese, a few small-diced tomatoes and red enchilada sauce -- all sandwiched between two slightly-crispy flour tortillas. It wasn't my choice to stop at their drive-thru window on that day, but, I must admit, it indeed inspired me to make many a Mexican snack pizza...... View full recipe for "~ Beefy, Cheesy, Fully-Loaded Mexican Tortilla Pizza ~"

~ New Mexico-Style Cheese, Corn & Bean Enchiladas~

Whenever we traveled out of town for a few days, the moment we crossed the Centre County line and got within 20-30 minutes of home, we'd discuss what we were most hungry for (the food we missed the most on our trip always won). We'd order it for pick up, from one of our favorite eateries. Typically, that revolved around a pizza shop, a Chinese takeout place, or, a Mexican joint. When it came to the latter, I usually ordered up a plate of seriously cheesy enchiladas. Enchiladas are one of those Tex-Mex specialties that taste a bit different everywhere...... View full recipe for "~ New Mexico-Style Cheese, Corn & Bean Enchiladas~"

~ Spicy New Mexico-Style Ground Beef Enchiladas ~

Enchiladas are one of those Tex-Mex specialties that taste a bit different everywhere you eat them. In a Mexican-American restaurant or in the home kitchen, they are lightly-fried corn tortillas that have been dipped in a deep reddish-brown chili-powder-based sauce before being filled, rolled up and baked. The filling can consist of a seemingly endless variety of meats (beef, chicken or pork), fish or seafood, cheese and/or beans and/or various other vegetables (for a vegetarian option). In my Happy Valley kitchen, the two kid- and tailgate-tested favorites for my New Mexico-style Red Chile Enchilada Sauced enchiladas are ground beef, lots...... View full recipe for "~ Spicy New Mexico-Style Ground Beef Enchiladas ~"

~ Easy New Mexico-Style Red Chile Enchilada Sauce~

I'm not proclaiming this recipe "easy" because I have an easy or easier version of a hard recipe. I'm telling you it's "easy" because: it is easy. It's so easy, I don't understand why anyone who loves enchiladas with red sauce would purchase any of the brand name enchilada sauces (and there are plenty to choose from) -- unless they don't realize how easy red enchilada sauce is to make. I know, because for a number of years I bounced around from label to label, sampling store-bought brands, trying to find "the one just for me" in which "the spice...... View full recipe for "~ Easy New Mexico-Style Red Chile Enchilada Sauce~"