Kitchen Encounters

~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 ~"

~ Beer in the Pizza Dough & a Semolina Pizza Crust ~

Experimenting with pizza dough is not something I do often. Why? Because one has to be willing to run the risk of sacrificing a pizza in the event it doesn't work. Let's put it another way, one has to be of the mindset to experiment with a new dough or a variation on an existing one, and (chuckle if you want to but it's really not a laughing matter if you're wed to eating pizza), for a few short hours, one must throw caution to the wind and live dangerously. I did this today, and, I gotta say, I came...... View full recipe for "~ Beer in the Pizza Dough & a Semolina Pizza Crust ~"

~ Fry the Entire Danged Thing -- Unsectioned Wings ~

Chicken wings. While not even close to the top of my list of healthy-eating snacks or meals, they are at the top of my list of favorite snacks or meals, and, much like the greater percentage of the rest of the population of the United States, from time-to-time I get a craving for them. Also, much like the greater percentage of the rest of the population of the United States, I am in agreement, deep-fried wings, as opposed to air-fried oven-roasted or barbecue-grilled, are the best wings. What started in 1964 as late-night pub grub at the Anchor Bar in...... View full recipe for "~ Fry the Entire Danged Thing -- Unsectioned Wings ~"

~Jiffy Mix Cornbread, Corn Casserole & Corn Pudding~

Three distinctly-different recipes with three decidedly-different results, all using one, inexpensive common-to-us-all, ingredient: Jiffy Corn Muffin Mix. At 59 cents for each eye-catching blue-and-yellow box, it's been a time-saving staple in my pantry for over four decades. I am not alone. A week ago, there was discussion, on one of my Facebook friend's pages, about store-bought cornbread mixes. We discussed the rising cost of them, 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"...... View full recipe for "~Jiffy Mix Cornbread, Corn Casserole & Corn Pudding~"

~ In a Jiffy-Cornbread-Mix Creamed-Corn Pudding ~

A few snow storms ago, more than three storms and within 7-10 days, but, truth told, there've been so many snow events, I've lost track, there was discussion, on one of my Facebook friend's pages, about store-bought cornbread mixes. We discussed the rising cost of them, and, which one us "cheaters" consider the best. As it turned out, almost unanimously, it was the 59-cent-a-box Jiffy brand. We went on to share our favorite ways to "doctor it" up. Fun, yum and don't tell anyone it's a mix. Jiffy corn muffin mix, has been a staple in my pantry for over...... View full recipe for "~ In a Jiffy-Cornbread-Mix Creamed-Corn Pudding ~"

~In a Jiffy-Cornbread-Mix Triple-Corn Corn Casserole~

Baked corn casserole is a side-dish staple throughout the Midwest. Baked corn casserole with some self-rising cornmeal (or cornmeal plus baking soda and/or baking powder) whisked into it is a Southern side-dish staple. If you can imagine a loaded-with-corn casserole with the flavor and some of the texture of a corn muffin or wedge of cornbread added to it, you're no doubt salivating right now -- it's a "crossing of the streams" so to speak, the best of both, baked into one delicious side-dish. Jiffy corn muffin mix, has been a staple in my pantry for over four decades, and,...... View full recipe for "~In a Jiffy-Cornbread-Mix Triple-Corn Corn Casserole~"

~ In a Jiffy-Mix Delicious Cornbread w/Green Chiles ~

Breakfast, lunch or dinner, more-often-than-not, a corn muffin or wedge of cornbread is a welcome addition to the table. Served hot or warm slathered with butter and/or a drizzle of honey, puts it over-the-top. That said, while corn muffins and cornbread are easy enough to make from scratch (if you use enough yellow cornmeal on a regular basis to justify keeping a bag in your pantry), there is a popular and inexpensive way to speed the process up and still produce a seriously-delightful loaf of this beloved Southern staple. It's called Jiffy corn muffin mix, and, at 59-ish cents a...... View full recipe for "~ In a Jiffy-Mix Delicious Cornbread w/Green Chiles ~ "

~ Broiled & Baked St. Louis-Style Sparerib Sandwich ~

An episode of Diners Drive-Ins and Dives left me salivating in the middle of the night last night. Guy Fieri's Triple D visited a place in Southern California that featured a barbecued sparerib sandwich. The eatery, of course, smoked their signature-cut of St. Louis-Style ribs, removed the meat from the bones, fried it up on a flat-top (kinda like burnt ends) then piled it high on a nice soft bun with slices of sweet onion and bread-and-butter pickles -- my kinda sandwich. As luck would have it, I had a package of St. Louis-Style ribs in my freezer, which have...... View full recipe for "~ Broiled & Baked St. Louis-Style Sparerib Sandwich ~"

~Buffalo-Chicken Chef w/RedHot-Ranch & Croutons~

I fell in love with the chef salad in September of 1974. I had just moved to Happy Valley in August, and, my first friend, a gal I worked with, invited me to lunch, at the now defunct Autoport on South Atherton Street. "Try their turkey chef salad", Sally said. A short few minutes later, two big rimmed-bowls arrived, and, atop the requisite lettuce, they were full of goodies: strips of turkey breast and Swiss cheese, hard-cooked egg wedges, sliced tomatoes and cucumbers, and, diced onions. There's more. Every salad came with a warm, mini-loaf of house-baked bread and a...... View full recipe for "~Buffalo-Chicken Chef w/RedHot-Ranch & Croutons~"

~Creamy RedHot-Ranch Buffalo-Style Salad Dressing~

In my food world, if I could conjure up the ideal, somewhat-healthy pub-grub menu item, it would be a chef's-type Buffalo-style-chicken salad. It would be served to me while I was sitting in my favorite sportsbar, in front of a straight-out-of-the-tap frosty brew with a college football game on the flatscreen. Nothing fancy, just a bowl full of crisp lettuce, diced carrots and sliced celery tossed with salty blue cheese crumbles and topped with strips of thin-sliced Boar's Head, Blazing Buffalo-style chicken, plus, crunchy, Buffalo-spiced croutons. There's more. When it comes to dressing my salad, it's got to be full...... View full recipe for "~Creamy RedHot-Ranch Buffalo-Style Salad Dressing~"

~ RedHot-Ranch Croutons for Buffalo Chicken Salad ~

One could call me obsessed, or perhaps off-my-rocker, for baking a loaf of bread for the sole purpose of making Buffalo-seasoned bread or Buffalo-seasoned croutons for a deli-sandwich or a chef's-type Buffalo-style chicken salad. That said, in my own defense, when the bread machine does all the work for me, why wouldn't I go the extra mile to make a great sandwich or salad even greater. Trust me, "my cheese has not slid of my cracker". There's just something so very special about appropriately-seasoned homemade bread or croutons used in an ingredient-specific sandwich or on an ingredient-specific salad that speaks...... View full recipe for "~ RedHot-Ranch Croutons for Buffalo Chicken Salad ~"

~ How Many Ways Can One Say Buffalo-Wing-Style ~

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 applying Buffalo wing sauce as a glaze to oven-roasted chicken leg-thigh quarters, or, stirring it into some previously roasted or poached chicken is the perfect way to transition this iconic game day snack into all sorts of other appetizers, sandwiches, main or side-dish salads, or, main-dish meals. Trust me, as a lady who loves her deep-fried wings, but, only in the privacy of her own...... View full recipe for "~ How Many Ways Can One Say Buffalo-Wing-Style ~"

~ RedHot-Ranch & Tangy-Blue Buffalo-Chicken Pizza ~

Right around this time of year, early Fall, college football season becomes a big deal in many households all across America -- many folks, men and women alike, are obsessed by it. Experience has taught that game-day and great-pub-grub go hand-in-hand, and, one is as important as the other. If you've ever been to an at-the-stadium or sit-in-front of the TV tailgate party where the fare doesn't rise to the occasion, the occasion is lack luster. Game days are fun and exciting days, they're days to throw cares and diets to the wind, and, win-or-lose, indulge. Football fans of all...... View full recipe for "~ RedHot-Ranch & Tangy-Blue Buffalo-Chicken Pizza ~"

~ RedHot Buffalo-Chicken Rooster-Crest-Pasta Salad ~

If you are a fan of Buffalo-chicken-style anything, this is a pasta salad you'll crow about. I admit, the thought of making Buffalo-chicken pasta salad didn't occur to me until I found myself binge-snacking on a few slices of Sunday's leftover roast chicken dipped into a ramekin containing a bit of Friday night's leftover wing-night wing sauce -- that was yesterday. A few short minutes later, the vision of a Buffalo-style pasta salad popped into my head -- and IT is happening today. Lucky lovers of all things Buffalo wings: it comes in many forms. In my family alone, Nacho...... View full recipe for "~ RedHot Buffalo-Chicken Rooster-Crest-Pasta Salad ~"

~ That's a Wrap -- A Week's Worth -- 5 Tortilla Wraps ~

Whether it's for for a back-to-school lunchbox, a back-to-work brown-bag it, or, an at-the-stadium tailgate, tortilla wraps are, in my opinion, the perfect make-it-and-take on-the-run meal. In almost all cases, wrap sandwiches can be assembled and refrigerated the night before, which is a real time-savor on a harried weekday morning. That said, the reverse is true too. Whether it's for a home-schooled or work-from-home lunch break, or, for a sports-or-movie-watching event in front of the TV, tortilla wraps are, a quick and satisfying solution to some much needed chaos control. Spicy Southwestern Salsalito Turkey & Jalapeño Jack Wrap: Rare Roast...... View full recipe for "~ That's a Wrap -- A Week's Worth -- 5 Tortilla Wraps ~"

~Blazing Buffalo Chicken, Blue Cheese & Slaw Wrap~

I'll admit, I don't buy deli-style chicken breast very often -- I'm more of a deli-turkey-breast sandwich kinda gal. That said, when I do, nine-out-of-ten-times it is Boar's Head Blazing-Buffalo-style chicken. Why? Because my family loves my Buffalo-style chicken wrap sandwiches and every slice of Boar’s Head Buffalo-style chicken is full of classic RedHot Buffalo-chicken flavor -- it's downright addicting. Inspired by hot and spicy Buffalo chicken wings, Boar’s Head Blazing Buffalo Chicken Breast is coated with cayenne red pepper, vinegar and spices for a distinctly piquant taste that delivers the kick of America's popular tailgate treat without the mess....... View full recipe for "~Blazing Buffalo Chicken, Blue Cheese & Slaw Wrap~ "

~ There's Something about a Salami & Cheese Wrap ~

I love the combination of salami and cheese -- more specifically Boar's Head's hard salami and picante provolone cheese. Let's talk salami for a moment. Lots of folks prefer genoa salami, but, I am not one of them, and, the answer might lie in my Eastern European ancestry. Genoa salami is an Italian salami which originated in Genoa, where porcine is more prevalent than cattle. On the other hand, hard salami originated in Central Europe, where cattle are more prevalent. It's the more-pork-to-less-beef ratio in cured-but-not-smoked Genoa salami that renders it a bit too soft and, for lack of a...... View full recipe for "~ There's Something about a Salami & Cheese Wrap ~"

~Make-My-Day Peppered-Ham, Swiss & Slaw Wraps~

Interestingly, or not so interestingly, when it comes to a ham sandwich, I like various types of super-thin-sliced deli-ham better than baked ham of the type leftover from a holiday meal (which I prefer to make use of in a few breakfast and dinner casseroles). I've never met a deli-ham that I seriously didn't like (unless it isn't sliced thin enough), and, my three favorites are (in this order): Boar's Head pepper ham, deluxe ham, and, sweet deli ham. There's more. For me, ham goes hand-in-hand with mustard, and, my three favorites are (in this order) Bookbinder's whole-grain, Guldon's spicy...... View full recipe for "~Make-My-Day Peppered-Ham, Swiss & Slaw Wraps~"

~ Roast Beef, Bacon and Horseradish-Cheese Wraps ~

Fly me to the moon. As a card-carrying carnivore, a thin-sliced deli roast beef sandwich is one of my favorite things. Slather the bread with some horseradish cheese spread or horseradish mayonnaise (or both) and I'll follow you anywhere. Once upon a time, I made a tray of exactly 60 of these wrap sandwiches (there were 120 halves on the platter). I served them to our PSU tailgate group. They were intended to be a snack, with bloody's Mary's, for an early morning tailgate-at-the-stadium, for a Noon kickoff. Fourteen men plus roughly fourteen women polished off the entire tray, in,...... View full recipe for "~ Roast Beef, Bacon and Horseradish-Cheese Wraps ~"

~ Spicy Southwestern Salsalito Turkey Breast Wraps ~

This is not your average deli-style turkey- or turkey-club- wrap sandwich -- bacon need not apply. Inspired by the food culture of the American Southwest, every slice of Boar’s Head Salsalito Turkey Breast is a bold, flavored-packed taste of Southwestern flavors. Boar's Head Ovengold Turkey Breast had been my go-to staple in the deli-drawer of my refrigerator for years -- a slice here, two slices there, I snacked on some every day. This new-to-me "flavor" of deli-turkey was suggested as a substitute ("this one's VERY popular"), when my grocer ran out of Ovengold. As it was explained, the entire Boar's...... View full recipe for "~ Spicy Southwestern Salsalito Turkey Breast Wraps ~"

~ Street-Food-Style Barbecued Pork Chop Sandwich ~

In the event you're not familiar with this particular Chicago-style pork sandwich, it's known as The Maxwell Street Pork Chop Sandwich (Maxwell Street being a all-day Sunday outdoor market). Not to be confused with any type of pulled-pork sandwich, this sandwich, strange to most folks outside the city limits, places an entire bone-in pork chop on a nice soft roll, along with a heaping-helping of sautéed onions. The pork chops are cooked on a flat-top griddle right next to a never-ending pile of thick-sliced onions. Embellishments are an optional slather of mustard and/or a few pickled sport peppers. Sold by...... View full recipe for "~ Street-Food-Style Barbecued Pork Chop Sandwich ~"

~Mel's Savory Crispy-Topped Sweet Potato Casserole~

I keep sweet potatoes on-hand all year. I could, and occasionally do, make a meal just for me out of a pillowy-soft steaming-hot baked sweet potato (dripping with a few pats of melting butter and seasoned with a generous grinding of sea salt and a flavorful peppercorn blend). It's simple, straightforward, scrumptious, and, oh-so-satisfying. Even if it weren't super-nutritious, I'd simply slide the humble sweet potato off my "favorite foods list" and onto to my "guilty-pleasures-food-list", and go right on eating them anyway. I love baked sweet potatoes. That said: While beauty is in the eye of the beholder, the...... View full recipe for "~Mel's Savory Crispy-Topped Sweet Potato Casserole~"

~ My Beat-the-Heat Sweet-Heat Deli-Ham Sandwich ~

Sometimes the simplest things are the best, and, many times, they conjure up great memories. When I was growing up in Eastern, PA, in our family, if any one of us was coming or going for any reason, we could always count on a supply of sliced ham, hard salami, Swiss and American cheese, in mom's pastel-yellow refrigerator. Sliced as thin as she could get the deli-guy to slice them, all four of us liked all four, and, on white-or-rye or not, we were free to get as creative with the condiments as we wanted. When it came to ham,...... View full recipe for "~ My Beat-the-Heat Sweet-Heat Deli-Ham Sandwich ~"

~ 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 ~"

~ 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 ~"

~ Campfire or Stovetop -- Dutch-Oven-Baked Beans ~

Manifest Destiny, the 19th-century doctrine that the United States had the right and duty to expand throughout the North American continent, brought the cowboys and their cattle drives up through Mexico and Texas and into the wide-open grazing spaces of Colorado and northward into the Midwest. These (often accidental) East-meets-West crossover points are where Easterners, bound for the Southwest and West, often encountered their first tastes of their final destinations. Dutch-oven-baked beans were a chuck-wagon staple. Fresh and dried peppers native to Mexico, dried beans, corn and rice, cornmeal and flour, salt, honey and/or unrefined sugar, coffee, cured ham, bacon...... View full recipe for "~ Campfire or Stovetop -- Dutch-Oven-Baked Beans ~"

~Ham and Cheese in a Folded Egg Pocket Sandwich~

This is the breakfast sandwich I send my husband carrying in-hand out the door with a to-go cup of coffee when he's leaving on a business trip at 4:30AM. This is the breakfast I made for my three boys, one-at-a-time, as they took turns in the shower, dressed, and straggled down the stairs before school -- our 'Johnny-come-lately' would eat his while walking to the school bus stop. This is the one I make for myself when everyone has left the building and I'm (finally) home alone. Making these to order ("with or without", meaning cheese) on my little camp...... View full recipe for "~Ham and Cheese in a Folded Egg Pocket Sandwich~"

~ Hellmann's Original Eight-Ingredient Potato Salad ~

Want to make a country-style potato salad just like your grandmother used to make? The kind that allows the potato to be the star of the show? Of course you do or you wouldn't be Googling around the internet looking for a basic, vintage recipe reminiscent of kinder, gentler, traditional times -- a recipe absent of a long-list fancy-schmancy ingredients (no special heirloom potatoes, no gourmet vinegars, no crazy-hot sauces, no silly spices, no asinine add-ins), that, while exciting-to-the-palate for the first few bites, just grow old in your mouth while muddlling up the flavor of the perfectly-cooked spuds. If...... View full recipe for "~ Hellmann's Original Eight-Ingredient Potato Salad ~"

~ Making Slow-Cooker Buffalo-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. That said: The crockpot? Yes. It's a decidedly different...... View full recipe for "~ Making Slow-Cooker Buffalo-Style Chicken Wings ~"

~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~"