Kitchen Encounters

~Oodles of Tender Chicken & Egg Noodle Casserole~

Chicken-noodle soup is the quintessential comfort food. While nourishing the body, chicken-noodle soup channels the mind back to kinder, gentler, childhood times. When I was growing up, I don't remember eating canned chicken-noodle soup. Mom always had one-quart containers of homemade chicken soup in the freezer. When it was gone, she made more. That was that, haha, no canned chicken-noodle soup for me. While stocking my pantry with a few chicken-y staples (four boxes of chicken stock, two jars of granulated chicken bouillon, and, two double-size bags of wide egg noodles), my mind wandered to mom's chicken noodle casserole. Mom's...... View full recipe for "~Oodles of Tender Chicken & Egg Noodle Casserole~"

~Would You Like Onion-Laced Steak Fries with That?~

Of course you would, and these couldn't be easier. All you need is two pounds of your favorite gold, red or Russet potatoes, some olive oil and one packet of the onion soup mix you forgot you had in your pantry. Yes my friends, a packet of onion soup mix is a souper seasoning for oven-roasted steak fries. After five minutes of prep time, they'll need 1 hour, 15 minutes to roast in a 350° oven, which frees of your hands for other tasks. That said, because steak fries are best served hot, right out of the oven, plan for...... View full recipe for "~Would You Like Onion-Laced Steak Fries with That?~"

~Copycat Chicken, Beef & Spanish-Style Rice-a-Roni~

Coming up with copycat recipes for three flavors of made-at-home Rice-a-Roni made for a fun few days. Truth told, I love developing copycat recipes -- I'm good at it too. From sea to shining sea, as items we've come to take for granted disappear from our store shelves, many have reached out to express appreciation for these recipes. There's more. Many have reached out to request these recipes. ~ Pillsbury Hot Roll Mix & My Copycat Recipe ~ is one example. Rice-a-Roni -- The San Francisco Treat. Italian born immigrant Domenico (Charlie) DeDomenico moved to California in 1895 to open...... View full recipe for "~Copycat Chicken, Beef & Spanish-Style Rice-a-Roni~"

~ Spanish-Style Rice-a-Roni, the San Francisco Treat ~

Back in the 1960's my mom was the queen of Rice-a-Roni recipes. I was the princess who loved them. If I was feeling under the weather, she knew I'd rather have a bowl of chicken-flavored Rice-a-Roni than a bowl of Campbell's chicken-noodle soup. She served the prince (my brother0 and I pan-seared hamburgers and gravy atop a bed of beef-flavored Rice-a-Roni, to prevent us from bugging her to buy overpriced Salisbury-steak TV dinners. To two boxes of Spanish-style Rice-a-Roni she added two pounds of peeled, raw shrimp. In our kingdom, our family of four we ate it as a sort-of...... View full recipe for "~ Spanish-Style Rice-a-Roni, the San Francisco Treat ~"

~Steakhouse Steak Salad w/Onion-Laced Steak Fries~

Grocery shopping has become a sport and pantry cooking has become an art form. Three out of seven ingredients I wanted were gone from the shelves yesterday, and, along with every protein, the price of steak has gone through the roof. For those who have a family to feed, these costs are cause to take many things off the table. It's disheartening. That said, by purchasing steak and serving it portioned and sliced atop a simple, uncomplicated, well-dressed salad (alongside a side of simple, uncomplicated, well-seasoned steak fries), it turns out to be kinda economical. Joe bought a two-pack of...... View full recipe for "~Steakhouse Steak Salad w/Onion-Laced Steak Fries~"

~ Pantastic Sizzling One-Sheet-Pan Chicken Fajitas ~

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

~Pork Chop & Baked Bean Casserole - Pork & Beans~

When my mom announced she was making pork and beans for dinner, she didn't mean she was opening a can of pork and beans -- in a way, kinda sorta she was, but, there was a bit more to it. It meant she had asked Vince, the butcher at The Valley Meat Market, to slice 8, 1/2"-3/4"-thick bone-in pork loin chops, plus a pound of bacon, so she could make her recipe for pork chop and homemade baked bean casserole. She started by seasoning and browning the chops in a skillet -- that took about 15 minutes. Next, she'd mix...... View full recipe for "~Pork Chop & Baked Bean Casserole - Pork & Beans~"

~ Copycat Beef Rice-a-Roni, the San Francisco Treat ~

Amongst Rice-a-Roni aficionados, chicken-flavored Rice-a-Roni is the undisputed favorite. That said, I have a soft spot in my heart for beef-flavored Rice-a-Roni too, which is why it has a spot on my pantry shelves at all times. When I was a kid, my mom invented a beefy Rice-a-Roni dinner that kept my brother and I from bugging her to buy us an occasional "over-priced, over-rated TV dinner" -- which, to us kids, was nothing more than a novelty. As they say on the Rice-a-Roni website: Prepare for a stampede to the dinner table when you serve our delicious rice and...... View full recipe for "~ Copycat Beef Rice-a-Roni, the San Francisco Treat ~"

~Mel's Copycat Rice-a-Roni, the San Francisco Treat~

I believe I could live on Rice-a-Roni. I suppose I'd get tired of it eventually, but, it could be worth the experiment simply to see how long it would take. I love the stuff, and, it's one of the few convenience foods I indulge in. As a kid, if I was feeling under the weather, I always preferred a dish of chicken-flavored Rice-a-Roni over a bowl of Campbell's chicken noodle soup. If that sounds odd, it's not, as the seasoning packet contains nothing more than dry chicken soup mix. As an adult, beef-favored and Spanish-style Rice-a-Roni have earned spots in...... View full recipe for "~Mel's Copycat Rice-a-Roni, the San Francisco Treat~"

~ Mel's Cheeseburger Quiche w/Special Sauce Salad ~

Cheeseburger pie was not something my mom ever made -- it existed back in the 1950's and 60's, she just never made it. As I recall, the recipe moms across America were using then was made popular by Bisquick. Mom probably didn't make it because dad wouldn't eat anything "casserole-ish". A cheeseburger pie or quiche was not something I thought I would ever make -- it existed in the 1970's and 80's, I just never felt like making it. That said, when you're a mom of three boys in the 1970's and 1980's and one of them comes home after...... View full recipe for "~ Mel's Cheeseburger Quiche w/Special Sauce Salad ~"

~ Creamy Chicken and Whole-Grain Mustard Quiche ~

Tender, juicy roast chicken served with a drizzle of mustard-laced cream sauce is one of my favorite dinners. Transitioning those mouth-watering textures and flavors into a quiche was one of the best ideas I ever had. It is exquisite, understated, elegance. I typically serve this for brunch or lunch with a side of buttery green beans almandine, a glass of white wine or champagne and "something chocolate" for dessert. Trust me, this is a restaurant-quality meal. That said, I'm a bit of a snob about this quiche. Only all-white breast meat please, meaning: roasted breasts or poached tenderloins. Don't go...... View full recipe for "~ Creamy Chicken and Whole-Grain Mustard Quiche ~"

~ Crispy Outside, Tender Inside, Oven-Fried Chicken ~

The best oven-fried chicken has a crispy-crunchy outer coating encasing the juicy-tender meat. It's succulent. That said, to proclaim oven-fried chicken is as good as, rivals, or is better than traditional skillet- or deep-fried chicken is not something I'm willing to do. Truth told, it's neither better nor worse. It's different. Two different cooking methods produce two different results. Both qualify for fried-chicken status and both are marvelous, but, they're two different birds. Skillet- or deep-fried chicken vs. oven-fried chicken: Two different birds indeed. Immersing traditional fried chicken in hot-oil (or shortening or lard) in a skillet or in a...... View full recipe for "~ Crispy Outside, Tender Inside, Oven-Fried Chicken ~"

~Five EZ All-Purpose Starchy Weeknight Side-Dishes~

Choose from any number of proteins we American cooks make for dinner via various methods on a busy weeknight. Examples: roasted chicken, grill-panned steaks or pork chops, slow-cooker spareribs, pan-seared ham slices, broiled fish fillets, steamed or poached shellfish, etc. I refer to these as flash-in-the pan meals because they go from oven or cooktop in relatively short order. All you need is a side-dish -- a seriously scrumptious all-purpose side-dish. Rice is nice & potatoes are great. Rice is nice and potatoes are great. Rice is nice. That said, looking at the above example-list of proteins we American cooks...... View full recipe for "~Five EZ All-Purpose Starchy Weeknight Side-Dishes~"

~Sweet & Savory Spiced Couscous & Golden Raisins~

My pantry always has a container of couscous in it. Funny thing is, I went from not knowing what the heck it was, to serving it a lot, in a very short period of time. Living in a large college town is a wonderful thing -- all the specialized markets and eateries reflect its diversity. Back in the 1980's I walked into a newly-opened Middle Eastern market and walked out with a couscousiere and two boxes of couscous. That same day, I fell in love with couscous literally, "instantly". Couscous is often referred to as Moroccan, but this is incorrect....... View full recipe for "~Sweet & Savory Spiced Couscous & Golden Raisins~"

~ Nice & Easy Basic All-Purpose 30-Minute Rice Pilaf ~

In my Eastern European family, the entire lot of us, I have no recollection of anyone placing a bowl of plain white rice on the dinner table. That said, we ate rice quite often. I never heard it referred to as a pilaf (I would learn that term years later), but it was. In a saucepan, my mom, who learned it from her mom, would lightly-toast a cup or two of white rice in a few pats of melted butter. In went some diced onion, carrot. celery, salt and pepper. When the veggies began to soften, steaming hot chicken or...... View full recipe for "~ Nice & Easy Basic All-Purpose 30-Minute Rice Pilaf ~"

~ Better than Store-Bought Stovetop Mac & Cheese ~

In my food world, three meals require a side of orange-and-cheddary creamy-dreamy macaroni-and-cheese: meatloaf, fish sticks, and, chili dogs. There's more. If you're looking for the perfect side-dish to turn Buffalo chicken wings into dinner, set your sights on mac and cheese. When I was growing up, when we sat down to eat meatloaf, fish sticks or chili dogs, my mom indulged my brother and I in a side-serving of mac and cheese. Interestingly, she didn't buy the stuff in the blue box. She refused. She made her own copycat version of it on the stovetop. It was quick-to-make and...... View full recipe for "~ Better than Store-Bought Stovetop Mac & Cheese ~"

~EZ Small-Batch Quick-Chill Sheet-Pan Potato Salad~

About once a week, we eat deli-style sandwiches* or cheeseburgers for dinner. We love 'em both and I don't feel a scintilla of guilt for taking an easy or cheesy night off from cooking a full-blown meal. That said, I do feel guilty when the side-dish is a bag of potato chips -- that may be ok for a brown-bag lunch, but, for dinner? Nah. More often than not, I put a small batch of quick-to-assemble potato salad on a sheet pan in the refrigerator to chill -- it really can be done in the span of twenty short minutes....... View full recipe for "~EZ Small-Batch Quick-Chill Sheet-Pan Potato Salad~"

~Egg Noodles & Broccoli in Spicy Garlic-Butter Sauce~

Choose from any number of proteins we American cooks make for dinner via various methods on a busy weeknight. Examples: roasted chicken, grill-panned steaks or pork chops, slow-cooker spareribs, pan-seared ham slices, broiled fish fillets, steamed or poached shellfish, etc. I refer to these as flash-in-the pan meals because they go from oven or cooktop in relatively short order. All you need is a side-dish -- a seriously scrumptious all-purpose side-dish. Rice is nice and potatoes are great... Rice is nice and potatoes are great. Rice is nice. That said, looking at the above example-list of proteins we American cooks...... View full recipe for "~Egg Noodles & Broccoli in Spicy Garlic-Butter Sauce~"

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

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

~Almost-Effortless Chunky Buffalo-Style Chicken Chili~

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

~No Soup for You Home-Style Chicken-Noodle Bowls~

It gets made in a pot of stock but it's not a soup. It's not a stew either. This heartwarming, down-home comfort-food dish is the great-grandmother of all noodle bowls. Some refer to it as Southern, my experience with it is as an Eastern European, and, I know from first-hand experience the Pennsylvania Deutsch make it too. I suspect they make it in Midwest as well. It's bite-sized pieces of tender chicken cooked in well-seasoned chicken stock with aromatic carrots, celery, onion and potatoes. Egg noodles go directly into the pot to cook and absorb almost all the flavorful broth....... View full recipe for "~No Soup for You Home-Style Chicken-Noodle Bowls~"

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

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

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

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

~Meatless & Marvelous Creamy Pasta & Mushrooms~

A bowl of exquisite creamy-dreamy pasta. When the craving for it hits, it's one that can't be staved off. In terms of work, while I consider this a rather uncomplicated dish to make, requiring just two or three relatively-easy steps, I relax and take my time to make it right. As a mushroom lover, they're on-hand in my refrigerator 90%-95% of the time (which is why this is one of my favorite go-to pasta dishes) and they get seasoned and sautéed in a skillet first. Next I take five-ten minutes to make a Parmesan-cream sauce using always-on-hand ingredients. I cook...... View full recipe for "~Meatless & Marvelous Creamy Pasta & Mushrooms~"

~ Sweet-&-Savory-Glazed Buffalo-Chicken Meatballs ~

Everybody loves meatballs, and, rule of thumb: one can never make too many meatballs. When looking for a hot appetizer that is kid- and adult-friendly, relatively easy-to-make, can be made in advance, and, is perfect for a holiday party, a tailgate party, or any party any time of year, meatballs meet all the criteria. Sweet, savory and slightly-spicy, buffalo chicken meatballs, glazed in wing sauce, are a fun way to enjoy the flavor of chicken wings with more decorum and dignity than licking ones fingertips in public and disposing of a plate full of unsightly wing bones. Cocktail-size meatballs are...... View full recipe for "~ Sweet-&-Savory-Glazed Buffalo-Chicken Meatballs ~"

~ Let's Talk about Roasted Turkey Breast Tenderloins ~

While my family always celebrates Turkey Day with a traditional dinner, with all the pomp and circumstances leading up to the moment when the oven-roasted and well-rested turkey gets carved and served, there are many folks, both novice and experienced cooks, (single men and women, young couples, elderly couples, etc.) who neither need nor want, or, don't have the time for an entire turkey. There are other folks, for whatever the reason, simply want to eat some turkey for the sake of the day and move on. That's why I'm talking about turkey tenderloins. While we're all familiar with whole,...... View full recipe for "~ Let's Talk about Roasted Turkey Breast Tenderloins ~"

~Let's Talk about Poached Turkey Breast Tenderloins~

We're all familiar with chicken breast tenderloins. Weighing in at about 2-3 ounces each, these 4 1/2"-5" long, thin strips of chicken are the tenderest part of the chicken. I love them, and use them often, because, quite frankly, they are superior to the last-luster, "rubber chicken" boneless, skinless breast. Whole, chopped, sliced or lightly-pounded, they cook quickly. They can be poached or simmered, pan-fried, deep-fried, stir-fried, or grilled-panned to use in any recipe that requires cooked chicken -- appetizers, soups, salads, sandwiches, or casseroles, and, dishes like chicken curry, Parmesan, Milanese, Oscar, Piccata, etc. They're versatile. While we're all...... View full recipe for "~Let's Talk about Poached Turkey Breast Tenderloins~"

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

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

~Scratch-Made All-American Catalina Salad Dressing~

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

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

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

~ Making Baked Restaurant-Style Taco Salad Bowls ~

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

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

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

~ Stewed-Tomato Gravy for Mom's All-Beef Meatloaf ~

Meatloaf is personal. We all have a favorite recipe. That said, there's no other way to say this: I Love My Mom's Old-Fashioned All-Beef Meatloaf. I know many of you do too, because you've made it and you've told me so. Both my mother and grandmother used beef exclusively to make meatloaf -- never a combination of beef, pork and veal. My grandmother, who owned a mom and pop grocery store during the Depression era, simply did not like the gelatinous texture that comes from adding mild-flavored veal and did not approve of mixing pork and beef together -- no...... View full recipe for "~ Stewed-Tomato Gravy for Mom's All-Beef Meatloaf ~"

~ My Pennsylvania Deutsch-Style Beef Noodle Soup ~

Soups and stews. We can't seem to get enough of them this time of year -- I know I can't. The difference between the two is easy to describe. If you started by simmering meat, poultry, seafood and/or vegetables in a pot of seasoned water-, wine-, juice- or milk- based liquid, you've made soup. If it is thickened at the end of the process, a soup can be stew-like. If you started by cooking/sautéing meat, poultry, seafood and/or vegetables in a small amount of seasoned oil, butter or fat, then added just enough of flour and liquid or thickened liquid...... View full recipe for "~ My Pennsylvania Deutsch-Style Beef Noodle Soup ~"

~ Old-Fashioned Beef Stew with Carrots & Potatoes ~

My mom, like all cold-climated Eastern Europeans, made great beef barley- and beef noodle- and beef vegetable- soup. Mom made great beef stew and Euro-style Hungarian goulash too (not to be confused with the American-style ground beef and macaroni type goulash). As a card-carrying carnivore, I enjoy these hearty beefy concoctions as much, if not more than, any kind of chicken soup. That said, when it comes to beef vs. chicken soups and stews in general, one must start by recognizing that a strong-flavored meat like beef requires bold-flavored herbs and seasonings, as opposed to soups or stews made with...... View full recipe for "~ Old-Fashioned Beef Stew with Carrots & Potatoes ~"

~ The Perfectly-Seasoned 16-Minute Broiled Burger ~

On busy weeknights, or when I'm just plain pressed for time, popping a flank steak, a couple of pork blade steaks, or a few burgers under the broiler frees up my hands and some time to set the table, toss a salad or fix a side-dish and collect a couple of condiments. In exactly 18-, 22- or 16-minutes respectively (17 minutes if we want cheeseburgers), dinner is on its way to the table. To those who contend that broiling is not the ideal method for cooking any of the above, I say "poppycock". Position the oven rack 5 1/2"-6" underneath...... View full recipe for " ~ The Perfectly-Seasoned 16-Minute Broiled Burger ~"

~ Nacho Mama's Buffalo Chicken Sheet-Pan Nachos ~

Research has revealed that nachos made their debut in Northern Mexico in the 1940's when a large group of hungry servicemen wandered into a restaurant where Ignacio Anaya was cooking. The savvy chef quickly threw some cheese over a big pan of leftover tortillas. When it emerged from the broiler, he scattered his creation with jalapeño peppers. When he presented the soldiers with his group-sized appetizer, after devouring it, they took it upon themselves to spread the word. Popularity came fast, and, along the way, nachos acquired an assortment of toppings. Nowadays, the tortilla chip, just like the pizza crust,...... View full recipe for "~ Nacho Mama's Buffalo Chicken Sheet-Pan Nachos ~"

~Hoagies, Heros, Grinders & Submarine Sandwiches~

Me on any given day. Grab two slices of super-fresh bread. Layer of some thin-sliced meat and cheese on top of one of them. Add, almost always, a slice of onion and tomato along with a leafy green, plop the top on it, and, I'm in sandwich heaven. When asked what food I couldn't live without, the sandwich is always my answer. 'Tis true, I can slap almost anything between two slices of bread, slather it with some sort of a spread, sauce or dressing and make it taste really, really good. On days when I swap out the bread...... View full recipe for "~Hoagies, Heros, Grinders & Submarine Sandwiches~"

~ Batter-Dipped Buffalo Chicken & Blue Cheese Subs ~

In case you haven't noticed, I have my own way of going about all things culinary. I'm not apprehensive about experimenting within reason, am not afraid of failure, although I hate it when it happens, and, I'm more than willing to play around with a recipe until I get it exactly where I want it to be. Yes, I'm picky like that. I'm not big into dieting, never have been and never needed to, but, I refuse to swallow one calorie unless it represents scrumptious taste and pleasurable texture. In the case of my version of the all-too-often greasy-soggy-mess of...... View full recipe for "~ Batter-Dipped Buffalo Chicken & Blue Cheese Subs ~"

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

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

~ Tex-Mex Chipotle Beef and Chorizo Meatball Subs ~

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

~Brownbag it with Grilled Chicken Caesar Salad Subs~

Whether you're sending kids back to school in a few days, looking for something different to lunch on at your office computer, or yeah baby, a sandwich that will be the hit of your next tailgate party -- this sub has got your back. It's on my short-list of most-popular in-my-house-made deli-style hoagie- submarine-type sandwiches. It's extremely easy-to-make and user-friendly too. Chop and toss the ingredients together in a bowl, stuff 'em into a sub roll just before eating, then go to town. It's akin to feasting on a tuna sub, only full of classic Caesar salad flavors and textures....... View full recipe for "~Brownbag it with Grilled Chicken Caesar Salad Subs~"

~ Deep-Fried Chicken Wings w/RedHot-Ranch Slaw ~

There's nothing earth-shatteringly new about deep-frying chicken wings in a vat of oil for 14 minutes a batch. In fact, this post doesn't even include a pictorial recipe for deep-frying chicken wings -- or oven-roasted wings if that floats your boat. If you and yours love wings, you already have your favorite method for preparing them. This post is about transitioning your wing-fest from a pub grub bar nosh to a kid-friendly family-style sit-in-front-of-the-TV movie-night meal. Back in the 1980's and '90's, our three sons frequently wanted chicken wings for dinner, which, in my mind, didn't constitute a proper dinner....... View full recipe for "~ Deep-Fried Chicken Wings w/RedHot-Ranch Slaw ~"

~ My Mexican-Style Ground Beef & Chorizo Meatloaf ~

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

~Southwestern Cheese-Topped Corn & Bean Pudding~

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

~ An Old-Fashioned Diner-Style Baked Rice Pudding ~

Rice pudding is to us Northerners what banana pudding is to the Southerners -- a staple in every diner. Speaking from lots of experience on behalf of parts of the Northeast (New York, New Jersey and Pennsylvania to be specific), I'm here to tell you our diner-style rice pudding is: to die for. Sit me in any diner and I can assure two things you can always count on: the fork-tender meatloaf (served up with fluffy mashed potatoes and gravy), and, the rice pudding (garnished with a generous squirt of Redi-whipped cream and a maraschino cherry -- banana pudding gets...... View full recipe for "~ An Old-Fashioned Diner-Style Baked Rice Pudding ~"

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

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

~ The Retro & Original Wish-Bone Italian Pasta Salad ~

Wish-Bone Italian dressing. How do I love thee? Let me count the ways. To name a few: drizzled on my garden salad or slathered on my turkey sandwich, as a dip for my vegetables, as a marinade for my chicken, and, as the dressing for the original Wish-Bone Italian pasta salad recipe. Growing up, right next to the bright- red Kraft Catalina Dressing and the creamy-white Hellmann's mayonnaise stood the Wish-Bone. All were condiment staples in my mom's 1960's and 70's refrigerator, and today, all remain staples in my own refrigerator -- although I now prefer Wish-Bone's Light-Italian version. Want...... View full recipe for "~ The Retro & Original Wish-Bone Italian Pasta Salad ~"

~Three Great Tips for Making the Perfect Pasta Salad~

My mom always made pasta salad for Memorial Day. It was classic 1960's, Wish-Bone-Style -- rotini pasta with some cubed salami, pepperoni and American cheese, sliced black olives, diced onion and tomato dressed with store-bought Italian dressing. It wasn't gourmet, it wasn't even particularly exciting to look at, but, because it was prepared correctly, it was remarkably delicious. Our Memorial Day picnic, at our reserved picnic table, at Lakewood Park in Barnesville, PA, would have been incomplete without the pasta salad. Mom's Spring green Tupperware container went in and came out of the cooler several times throughout the day while...... View full recipe for "~Three Great Tips for Making the Perfect Pasta Salad~"

~Kid's Stuff: Souper Fix-Quick Bowling-Night Meatloaf~

Bowling night. When I was growing up, depending on what league my parents were in, bowling night was either a Tuesday or a Thursday. They got my brother and I a babysitter, went out with their friends, and, on that night, we were allowed to stay up later than usual. We ate either a TV dinner, or, my favorite, mom's bowling-night meatloaf dinner. On the floor we two siblings sat, "Indian-style" (knees bent, ankles crossed) with one-foot-high TV trays in front of us (I had a Barbie tray, David had a Batman tray). In front of the television we ate...... View full recipe for "~Kid's Stuff: Souper Fix-Quick Bowling-Night Meatloaf~"