Kitchen Encounters

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

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

~The Difference between Frozen-Custard & IceCream~

The Summer holidays are just around the corner. Memorial Day, Fourth of July and Labor Day -- they are indeed our country's Summertime patriotic big-three, but, all are also associated with laid-back atmospheres full of fun activities shared family, friends and, of course, food. Whether it be an outdoor picnic in the grass under a shade tree at the park, or on a blanket on a sandy beach, or eating from grill-to-table around the backyard pool or on the patio, or, simply story-telling in the night-air gathered around the campfire, nothing screams Summer like a scoop or two of home-churned...... View full recipe for "~The Difference between Frozen-Custard & IceCream~"

~Retro Casseroles: àla King, Divan, Tetrazzini & Tuna~

Now retro, chicken àla king, chicken divan, chicken tetrazzini and tuna-noodle casserole are four of my favorite vintage recipes. When one writes a cooking blog long enough, one learns that sharing vintage recipes is as important as sharing trending, innovative new ones. Experience has taught, "what's old is always new to someone", and cooks of all experience levels appreciate learning about it. Experience has also taught: "what's old has often been lost to someone", as many times, these retro classics, which evoke fond memories, have been lost (grandma never taught it, shared it, or worse, never wrote it down), or,...... View full recipe for "~Retro Casseroles: àla King, Divan, Tetrazzini & Tuna~"

~ The Retro History of All-American Tuna Casserole ~

Tuna Noodle Casserole is a classic 1950's retro main-dish casserole dinner. Casseroles became popular post WWII, and experienced their heyday in American home kitchens during the 1950's and into the 1960s (because the ingredients were inexpensive and readily-available at any supermarket). The typical tuna casserole was made from a can of tuna, a can of vegetables, a package of egg noodles and a can of condensed cream-of-mushroom soup. For the most part, the ingredients were quickly stirred together, right in the casserole dish, and were topped with with a crunchy layer of breadcrumbs, corn flakes or canned onions, and sometimes...... View full recipe for "~ The Retro History of All-American Tuna Casserole ~"

~ The Retro History of All-American Chicken à la King ~

You'd be surprised, perhaps not, how many folks think the same mixture that goes into pot pie, is the same mixture that gets used to make à la king. It is not. If the mixture it is similar to anything, it would be that contained in other all-American creations like chicken or turkey Divan, chicken or turkey Tetrazzini, and even tuna noodle casserole. Read on to find out the difference: À la king vs. pot pie -- À la king is not pot pie & vice versa. In its purest form, à la king is a refined, American restaurant dish...... View full recipe for "~ The Retro History of All-American Chicken à la King ~"

~The Retro History of All-American Chicken Tetrazzini~

Experience has taught, "what's old is always new to someone", and cooks of all experience levels appreciate learning about it. Experience has also taught: "what's old has often been lost to someone", as many times, these retro classics, which evoke fond memories, have sadly, been lost (grandma never taught it, shared it, or worse, never wrote it down), or tossed (instead of being handed down from generation to generation). Tetrazzini, which is prepared in separate stages on the stovetop then finish-baked in the oven, is one such vintage recipe. Tetrazzini is named after Italian opera star Luisa Tetrazzini. A bit...... View full recipe for "~The Retro History of All-American Chicken Tetrazzini~"

~The Retro History of Divine Divan Chicken Casserole~

When I moved into my first apartment in 1974, Chicken Divan was the second meal I cooked -- lasagna was my first. I didn't choose it randomly, it was a dish I loved to eat when I was growing up. It was on page 306 of my bright red Betty Crocker's Cookbook. "Betty" and the The Joy of Cooking were the only cookbooks I owned at the time and both served me, and continue to serve me, well. Both contained wonderful recipes for my Divine Divan -- Betty Crocker's recipe was a bit less complicated, but, it was scratch-made (no...... View full recipe for "~The Retro History of Divine Divan Chicken Casserole~"

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

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

~ My General Tso's Slow-Cooker Babyback Spareribs ~

General Tso's chicken, a Chinese-American creation of the latter 1970s, traces its roots to Pang's restaurant in New York City. This spicy dish has a great history, and I for one am grateful to its creator, a Taiwanese Hunan-cuisine chef, Peng Chang-Kuei. The dish also has a fun (but debunked) legend that claims the dish is named after Zuo Zongtang (1812-1885), a Qing Dynasty military leader and statesman, who lived with his wife in Xiangyin County the province of Hunan. The secret to any General Tso's dish really is in the sauce: The basic ingredients of General Tso's Chicken are...... View full recipe for "~ My General Tso's Slow-Cooker Babyback Spareribs ~"

~ The History & Four Recipes for Chicken & Waffles ~

Chicken and waffles might be well-known and popular throughout our American South and the Midwest, but, it does NOT have its roots in either venue. It indisputably has its roots in the early Pennsylvania Deutsch communities that settled along the Schuylkill River. Growing up in Pennsylvania Deutsch county, tender pulled-chicken served atop steamy-and-light hot-off-the-waffle-iron waffles all drizzled with gravy, it was a childhood favorite of mine. Read on: When you say PA Dutch, we correctly say PA Deutsch: I am here to make it clear that Pennsylvania Dutch cookery does not belong solely to PA and it is not Dutch...... View full recipe for "~ The History & Four Recipes for Chicken & Waffles ~"

~ RedHot & Honey-Butter Chicken Wings & Waffles ~

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

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

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

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

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

~Snowy-Day Sloppy-Joe Grilled-Cheese Sandwiches~

While I adore my sloppy Joes served in the traditional manner, spooned generously onto a soft, white all-American hamburger roll, it's more than ok to get creative with ways to use the filling other than the iconic sandwich. To name a few: sloppy-Joe cheese dogs, sloppy-Joe mac 'n cheese, sloppy-Joe nachos, sloppy-Joe pizza, and, my personal favorite, sloppy-Joe grilled-cheese sandwiches. Because the sweet-and-savory sloppy-Joe ground-beef mixture is a natural when paired with melted cheese, the end justifies the means in the case of all of them. The All-American sloppy Joe sandwich -- it was one of the most popular comfort...... View full recipe for "~Snowy-Day Sloppy-Joe Grilled-Cheese Sandwiches~"

~ Snowy-Day Ground-Beef Sloppy-Joe Sandwiches ~

The All-American sloppy Joe sandwich -- one of the most popular comfort foods of the 1950s. Moms across America were making them for their families, they made their way into school lunchrooms, and, they showed up at parties, picnics and potlucks. Whether you love 'em or you don't, one bite of this now-retro sloppy-mess of a ground-beef and savory tomato-sauced sandwich is certain to conjure up a childhood memory or three. As for me, I loved them, and my mom made them just the way I liked them -- using celery instead of the more commonly used green bell pepper,...... View full recipe for "~ Snowy-Day Ground-Beef Sloppy-Joe Sandwiches ~"

~ GF Deconstructed Slow-Cooker Stuffed-Cabbage ~

Feel free to assume I'm not a fan of trendy deconstructed dishes. I am, however, the first to admit there are exceptions to every rule, and, my mom's recipe for deconstructed stuffed cabbage rolls is one such exception. Why? Because the end justifies the means in a big, beautiful way: Every forkful of the finished "deconstructed" version is uncompromisingly just as delicious as the classic original, and, the time saved by not cooking many of the components first, then assembling them in the typical manner is marked. All I can say is: Where had this "deconstructed" method been all my...... View full recipe for "~ GF Deconstructed Slow-Cooker Stuffed-Cabbage ~"

~Pasta - Choose, Portion, Cook, Sauce, Toss & Serve~

The world is full of pasta-bilities. Our modern marketplaces have supplied all of our demands with hundreds of shapes, sizes, and colors of dried and fresh pasta. I suppose it is because pasta is relatively quick to cook that many Americans impulsively try to create their own versions of well-known pasta dishes having little or no knowledge of the tried and true, time-honored principles and classic recipe techniques these recipes require. What's worse, many American restaurants do the same. Trust me when I say, I'm happy to overlook a slightly over-cooked or over-sauced pasta dish served by a friend who...... View full recipe for "~Pasta - Choose, Portion, Cook, Sauce, Toss & Serve~"

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

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

~Eat Some, Freeze Some, Easy Chicken Soup Bowls~

Simply stated, every recipe does not have to be a rocket science recipe -- it simply has to taste, without compromise, great. If the end justifies the means, and in the case of this recipe it does, there's no shame in a shortcut or three -- and, to prove my point, I now have eight, four-cup containers of chocked-full-of-chicken-and-vegetables soup in my freezer, which will see me nicely through the upcoming snowstorms until the Spring thaw. This soup is every bit as tasty as grandma's old-fashioned chicken soup, it's just a lot less time consuming to make. All I have...... View full recipe for "~Eat Some, Freeze Some, Easy Chicken Soup Bowls~"

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

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

~ The Best Boxed Stovetop Scalloped Potatoes Ever ~

Yep. It's true. I keep a box or three of cheesy scalloped potatoes in my pantry at all times. You'll also find some Stovetop Stuffing in there, along with some Rice-a-Roni and a couple bottles of store-bought pasta sauce too. You see -- I'm no different than the rest of the world. On occasion, there are times in all our lives when we need to rely on a convenience food in order to get dinner on the table in a hurry. There's more. "Doctoring up" a boxed mix is one of my specialties, meaning adding a few ingredients and/or tweaking...... View full recipe for "~ The Best Boxed Stovetop Scalloped Potatoes Ever ~ "

~One-Skillet Scalloped Potatoes & Pork Chop Dinner~

We all love a one-skillet dinner. It's family-style eating at its best. Theres more. A skillet that goes from stovetop to table cuts down on cleanup time too -- we all appreciate that. One-skillet dinners are usually not overly complicated, but, when you're seriously in a pinch (you know, those stress-filled times -- time and patience ran out, an ingredient got left at the grocery store, or, a popup snowstorm made for bad traveling), if it can be made with a few pantry ingredients and a package of pork chops or chicken breasts you've had tucked in the freezer, it's...... View full recipe for "~One-Skillet Scalloped Potatoes & Pork Chop Dinner~"

~ Cinnamon-Roll Pancakes w/Cream Cheese Drizzle ~

Fresh-baked cinnamon rolls in the morning. I wish I had the inclination to make them for more than special occasions. That was, until, while watching A Million Little Things on TV last week, I learned about: cinnamon-roll pancakes. Where have these been all my life? For the love of breakfast and brunch, I had no idea that an easy-to-make cinnamon swirl mixture squirted onto a few pancakes while they're cooking would propel them from ordinary to extraordinary in a few short seconds. The finishing touch, a cream cheese drizzle (instead of the typical maple syrup), gives them all the yummy...... View full recipe for "~ Cinnamon-Roll Pancakes w/Cream Cheese Drizzle ~"

~ PB&J Lovers Stuffed Banana Bread French Toast ~

Looking for a way to turn the heart-warming memories of the peanut butter and jelly sandwiches of your youth into a decadent adult indulgence? Whether you are or you aren't, just know, this'll do it. For us American breakfast eaters, iHop has schooled us on the term "stuffed French toast", and, ranked by popularity, PB&J stuffed French toast is at or near the top of that list. In fact, for PB&J lovers, it's hard to imagine anything being better than PB&J stuffed French toast. Newsflash, there is: PB&J stuffed French Toast made using banana bread. It's so good, Elvis would...... View full recipe for "~ PB&J Lovers Stuffed Banana Bread French Toast ~"

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

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

~ Gluten-Free Butter-Rum Tropical Trail Mix Cookies ~

Trail mix, the kind chocked full of tropical dried fruits like raisins and bananas, candied fruits like ginger, papaya, pineapple and mango, along with brazil nuts, cashews and peanuts, plus, big shavings of tender coconut, is, simply stated, one of my favorite snacks. It's not diet food, but, it sure delivers tons of flavor and crunchy texture, and, it's undeniably a healthier snack than pretzels or potato chips. I enjoy trail mix so much, a few times a year I toss it in a bowl with some white chocolate chips and add it to cookies. Tropical trail mix cookies --...... View full recipe for "~ Gluten-Free Butter-Rum Tropical Trail Mix Cookies ~"

~Keep-it-Simple Gluten-Free Chocolate Chip Cookies~

Home-baked cookies. They're one of life's simple pleasures, and perhaps, the quintessential sweet treat -- not to big, not to small, portable feel-good satisfaction. While everyone has a favorite cookie, more often than not, folks will declare the chocolate chip to be their number-one favorite or a close second, and, everyone who bakes cookies has a favorite chocolate-chip cookie recipe (or three). That said, if you're baking cookies for a celiac, you need a recipe you can rely on and mine is the one. It's spot-on -- taste and texturally, there's no need to announce it's GF. For the record,...... View full recipe for "~Keep-it-Simple Gluten-Free Chocolate Chip Cookies~"

~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~"

~ 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 ~"

~Make Tortillas de Maize from Scratch - Corn Tortillas~

Tortillas de Maize, meaning corn tortillas, originated in Mexico during pre-Columbian times -- the cultures that evolved in parts of Mexico, Central America and Western South America prior to the Spanish conquest during the 16th Century. This means the corn tortilla predates the wheat-flour tortilla, as wheat was not not grown in the the Americas prior to European colonization in the mid-1500s. In Aztec times, two or three corn tortillas would have been eaten with each meal. Maize itself has been a Mexican staple food for centuries and remains the most planted crop in the regions of Mexico, and, you...... View full recipe for "~Make Tortillas de Maize from Scratch - Corn Tortillas~"

~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~"

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

Spicy fajitas and cheesy nachos. Together. Carefully layered on top of each other on a sheet pan. Yes, a sheet pan. Why? Because nachos require a perfect ratio of cheese-to-toppings on each chip and the sheet pan provides the surface area needed to accomplish that. Nothing is sadder than picking up a cheesy nacho to find no goodies on top of it, or worse, picking up a nacho chip overloaded with goodies to the point they all slide off onto the plate or your lap. Research has revealed that nachos made their debut in Northern Mexico in the 1940's when...... View full recipe for "~ Nacho Mama's Sheet-Pan Chicken-Fajitas Nachos ~"

~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 ~"

~Making Great Cheese Quesadillas with Corn Tortillas~

We all have a few favorite food combinations, meaning, two foods that go hand-in-hand together. A duo you can't emotionally separate because you can't enjoy one without the other. A few of my cheesy favorites: a cup of tomato soup with a grilled cheese sandwich, my mom's meatloaf with some macaroni and cheese, my favorite cheeseburger with a side of fries. Another personal favorite: a bowl of Wendy's-style chili with a few quick-to-make cheesy quesadilla wedges. "Queso (KAY-soh)" is the Spanish word meaning "cheese", and, a quesadilla is a tortilla containing ooey-gooey melted cheese. Quesadilla (keh-sah-DEE-yah): A round, flat, cooked-until-soft...... View full recipe for "~Making Great Cheese Quesadillas with Corn Tortillas~"

~Cheesy Ground-Beef Corn-Tortilla Taco-Quesadillas~

Everyone I know loves a taco or three. No one I know loves a taco that's been made using a taco-shell that came out of a box -- they taste like the cardboard they came packed in, and, unless the fillings sit in the shells for several minutes, the shells shatter like glass -- bring out the knives-and-forks because everyone's dinner just landed on their plate. It's a less than ideal situation. In a perfect world, everyone would make fresh corn tortillas from scratch, but, in today's busy real world, that time-consuming process is, frankly, unrealistic. That's where store-bought, soft,...... View full recipe for "~Cheesy Ground-Beef Corn-Tortilla Taco-Quesadillas~"

~ Apple-Pie Chicken Paillards and Stuffing Casserole ~

Chicken and stuffing. The two go hand-in-hand, and I can't fathom my food world without this combination. As a young girl, roast chicken with mom's stuffing and gravy was our Sunday dinner twice-a-month. Spring, Summer, Fall or Winter, be it a Sunday or a weeknight, it's always prime-time for chicken and stuffing on my dinner table, and, this super-easy casserole is a spin-off of my Aunt's apple-pie pork-chop and stuffing casserole recipe -- which, uses two boxes of Stovetop stuffing mix in place of classic white bread stuffing, plus, a can of apple pie filling is added to the bottom...... View full recipe for "~ Apple-Pie Chicken Paillards and Stuffing Casserole ~"

~All in the Family Oven-Baked Cheddar Cheese Dogs~

When a family as a unit unanimously agrees that hot dogs require cheese, assembling them upfront, then baking them all at once in the oven, as many as the family can eat at one sitting, makes short work of getting lunch or dinner for the entire family on the table. Once assembled and lined-up slightly apart on a baking sheet, it only takes 10-12 minutes in a 375° for the cheese to melt, the hotdogs to heat through and the buns to toast. When they come out, everyone gets to top theirs with their own personal-favorite toppings -- let the...... View full recipe for "~All in the Family Oven-Baked Cheddar Cheese Dogs~"

~ 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 ~"

~ Unembellished Perfection -- Classic Cheese Toast ~

Cheese toast served with a side of tomato soup. Also known as cheese-on-toast, these two go hand-in-hand together, and, truth told, I enjoy dipping this munchy-crunchy oven-toasted side-dish into my creamy-steamy soup better than the overwhelming favorite amongst the masses: the slightly-greasy skillet-fried grilled cheese sandwich (served with a side of tomato soup). I'm not sure why. Perhaps it's because my dad preferred cheese toast to grilled cheese, or, perhaps it's because it was one of the first meals my mom allowed me to prepare sans supervision. To a budding young cook -- kitchen independence is bliss. Everyone makes cheese...... View full recipe for "~ Unembellished Perfection -- Classic Cheese Toast ~"

~ 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 ~"

~ Easiest Ham & Cheesy Boxed Scalloped Potatoes ~

I know I'm not alone on this point, C-19 has changed what I store in my pantry -- truth told, it's not bad, just different. In preparation for the lock down that occurred a few months ago, I stocked several boxes of Rice-a-Roni, four boxes of Kraft macaroni and cheese, a big box of Hungry Jack instant mashed potatoes, and, a few boxes of Stovetop stuffing mix and Betty Crocker cheesy scalloped potatoes. Thanks to them being staples in my mom's pantry, I knew these easy-to-make convenience-food side-dishes not only have a long shelf life, they're tasty. In the case...... View full recipe for "~ Easiest Ham & Cheesy Boxed Scalloped Potatoes ~"

~ Easy One-Skillet Teriyaki Chicken-Thigh Paillards ~

As a lover of Asian fare, teriyaki-in-general is one of my favorite ways to cook. Teriyaki is as well known outside of Japan as sushi or ramen is, so, most American people, kids included, will give "teriyaki anything" a try. 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, K.C. Masterpiece barbecue sauce, and, Lee & Perrin's worcestershire sauce. That said, teriyaki sauce is seriously simple to make, and, it can be customized to suit your...... View full recipe for "~ Easy One-Skillet Teriyaki Chicken-Thigh Paillards ~"

~Easy One-Skillet Barbecued Chicken-Thigh Paillards~

Next to Buffalo-style chicken anything, a big piece of juicy barbecued chicken, hot off the outdoor grill grids, slathered in a copious amount of semi-caramelized barbecue sauce is one of my favorite things. There's more. I like to take that seething hot piece of barbecued chicken and plop it atop a cold, crisp salad. Yes, of course, the hot chicken semi-wilts some of those greens, but when I put a knife-and fork to this barbecued chicken salad meal, I can't stop eating. A bit about paillard (PI-yahrd): This fancy French word means "to pound", and, references a lightly-pounded portion-sized slice...... View full recipe for "~Easy One-Skillet Barbecued Chicken-Thigh Paillards~"

~ Open Sesame -- Easiest Teriyaki Pork Tenderloins ~

Can a really, I mean REALLY good dinner entrée be made using three ingredients? Yes, on occasion it can, and, let's be honest, whether your food world moves at a fast pace or a slow pace, a three-ingredient dinner entrée recipe in-the-style of this one (meaning you're proud to plate and serve it to your family, or, to a few guests), is: a recipe worth having -- it's "the stuff" good home cooks are made of. There's no shame in shortcuts as long they are high-quality ones. For example: Using a bottle of seriously-good store-bought teriyaki sauce, instead of making...... View full recipe for "~ Open Sesame -- Easiest Teriyaki Pork Tenderloins ~"

~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 ~"

~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~"

~ 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 ~"