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469 posts categorized "20) Just Plain Easy, Comfort Food & Crockpot "

11/09/2019

~ 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 ~"

11/07/2019

~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 -- soups, salads, sandwiches, or casseroles, and, dishes like chicken curry, Parmesan, Milanese, Oscar, Piccata, etc. You get my point -- they're...... View full recipe for "~Let's Talk about Poached Turkey Breast Tenderloins~"

10/28/2019

~How to Make My Crispy Crunchy Flour Tortilla Wisps~

Like corn tortillas, flour tortillas do great in the deep-fryer. They fry up really fast, in less than three minutes, and, come out super-crispy and light and airy too, meaning: they're not nearly as dense as corn tortillas. They almost melt in your mouth. Because flour tortillas are a bit too fragile to make traditionally shaped taco shells, they're traditionally deep-fried whole, in a molded fryer-basket, to make large-edible bowls for serving taco salad. That said, in my kitchen I like to make these fun little wisps, to use to garnish Tex-Mex-style soups, salads and 'burgers. Fry these fun little...... View full recipe for "~How to Make My Crispy Crunchy Flour Tortilla Wisps~"

10/25/2019

~ 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 ~"

10/23/2019

~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~"

09/18/2019

~ Mrs. T's Pierogy, Kielbasa & Sauerkraut Casserole ~

One doesn't need Eastern European roots to enjoy pierogi, but, if you are of Eastern European heritage, you grew up knowing they're much more than a potato-and-cheese stuffed, half-moon shaped dumpling. Pierogi can be stuffed with all sorts of savory or sweet fillings to serve as a snack, side-dish, main-dish or dessert. They can be boiled, baked, sautéed, deep-fried or grilled -- some recipes can be transitioned to the microwave or slow-cooker. They can be made ahead and frozen too. About the only thing you can't do with pierogi is put them in a sandwich. Pierogi (singular and plural, meaning:...... View full recipe for "~ Mrs. T's Pierogy, Kielbasa & Sauerkraut Casserole ~"

09/15/2019

~ 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 ~"

09/02/2019

~ Old-Fashioned Applesauce and Spice Bundt Cake ~

There's nothing like the aroma of a spice cake baking on the eve of the Fall season. We can all agree that an applesauce and spice cake is even better. A one-bowl cake that can be mixed in minutes with just the aid of a whisk and a rubber spatula is better yet. This recipe appeared in our local newspaper 20+ years ago (it was that long ago because we lived in another house). It was our local Grange Fair's baking contest winner. It touted a gingerbread-like texture containing all the flavors of Fall (cinnamon, ginger and cloves), and, it...... View full recipe for "~ Old-Fashioned Applesauce and Spice Bundt Cake ~"

08/07/2019

~Lighten Up w/a Refreshing Tuna-Mac Garden Salad~

Occasionally, on a day off or a Saturday, my dad would fix his version of tuna salad for us. On mom's medium-sized meat platter, he'd make a bed of soft garden lettuce leaves, then add a layer of tomato slices followed by a sliced cucumber. He'd scatter a lightly-drained can of chilled tuna-packed-in-oil over the veggies, followed by a few dollops of cottage cheese. His creation ended with a sprinkling of salt and black pepper. Mom would make some rye toast, put a pitcher of iced tea on the table and lunch was served. It wasn't fancy, but our family...... View full recipe for "~Lighten Up w/a Refreshing Tuna-Mac Garden Salad~"

08/05/2019

~Tuna Salad w/Cottage Cheese, Tomato & Cucumber~

I picked a cucumber this morning. I walked to the the other side of the vegetable garden and picked a couple of tomatoes too. Checking out the vegetable garden in the early hours of the day, as soon as it's light enough to see, is part of my routine. My dad used to do the same thing. He'd come in the house, rinse off whatever he'd picked, put all the "stuff" in the dish drainer, then go out to mow the grass. Dad thrived on his routines, and, sans the lawn mower, so do I. While carrying my cucumber and...... View full recipe for "~Tuna Salad w/Cottage Cheese, Tomato & Cucumber~"

07/18/2019

~ 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 ~"

07/07/2019

~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~"

07/04/2019

~ A Simply-Scrumptious Summer Strawberry Cobbler ~

Fresh strawberry cobbler with home-churned strawberry ice cream, made the old-fashioned way, is going on our picnic table tonight. A few years ago that I realized strawberries make superb cobbler. I experimented on a whim and it turned out great. It was so successful, I tried this same recipe, substituting pineapple for strawberries that same Summer, meaning: I gained cobbler confidence. I don't know why it surprised me, strawberries contain a lot of citric acid, so, their own natural flavor makes them perfect for the relatively-fast turn-around in the oven required for a traditional cobbler. The moral of the story...... View full recipe for "~ A Simply-Scrumptious Summer Strawberry Cobbler ~"

06/28/2019

~Asparagus and Eggs Fried in Lemon-Infused EVOO~

The only thing better than a pair of buttery-rich crispy-edged runny-centered sunny-side-up eggs for breakfast, is a pair of lemon-luscious, crispy-edged runny-centered sunny-side-up eggs for breakfast. Lightly-seasoned to perfection with a few grinds of sea salt and a nice peppercorn blend, once on my plate, I'm ready to catch my toast the instant it pops up, sit down, and luxuriate in the dipping process until every drop of liquid gold and tender bite of white is gone. All gone. Oil-frying eggs is more common than one might think. I didn't invent oil-fried eggs, and, culturally, it's more common that one...... View full recipe for "~Asparagus and Eggs Fried in Lemon-Infused EVOO~"

06/26/2019

~Grilled Shrimp and Asparagus Cocktail w/Lemon Dip~

How much would you pay for this in an upscale restaurant? About $8.00 as an appetizer? Perhaps $12.00 as a lunch entrée? Both sound fare to me, but, truth told, this small plate of happiness is so good I'd happily pay more. 'Tis true, rake my shrimp cocktail over some hot coals and I'll follow you anywhere -- and pay a tidy sum for it too. Add a few slices of grilled bread, uncork a bottle of white wine, and invite a few guests to join you too -- it's that impressive. For the pucker-up lemon sauce for seafood or...... View full recipe for "~Grilled Shrimp and Asparagus Cocktail w/Lemon Dip~"

06/20/2019

~ Amazingly-Lemony and Perfectly-Grilled Asparagus ~

Asparagus, served hot off the grill grids, drizzled with a bit of lemon-infused EVOO and white balsamic vinaigrette, is one of my favorite Summer side-dishes. Name it -- grilled steak, chicken or seafood, it plays well with them all. Interestingly, I sometimes serve it as an hors d'oeuvre too -- it pairs perfectly with melon wrapped in prosciutto. There's just something downright delightful about picking up a medium-to-fat, crunch-tender asparagus spear in my fingertips, politely swishing it a pucker-up, creamy, lemon sauce and savoring the lightly-charred flavor. Just eat. It's too simple for words, hence this short post. Grilling asparagus...... View full recipe for "~ Amazingly-Lemony and Perfectly-Grilled Asparagus ~"

06/05/2019

~ Amazingly-Lemony & Perfectly-Roasted Asparagus ~

When I was growing up, fresh asparagus was a delicacy, meaning, my family only ate it in the Spring, mostly for holidays and special occasions, or, when we reserved a table at a fancy restaurant -- restaurants had more access to it than the average American family during that era. That said, even in the restaurants back in the 1960's and '70's, it was always of the pencil-thin type, and, it was served either lightly steamed or briefly blanched. Thinking back, I suppose it was because these methods enhanced its color, which made for a prettier presentation. Indeed it tasted...... View full recipe for "~ Amazingly-Lemony & Perfectly-Roasted Asparagus ~"

05/31/2019

~ 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 ~"

05/28/2019

~ 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 ~"

05/07/2019

~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~"

04/27/2019

~ Five Ways to Enjoy Slovak-Style Stuffed Cabbage ~

When it comes to making cabbage rolls, like meatloaf or meatballs, most cuisines have a traditional recipe for them, and, all make use of on-hand ingredients. For instance: If they live in an area suited for raising sheep, lamb is in their cabbage rolls. If they live in a climate where vegetables grow year round, you'll find veggies like bell peppers and chunky tomatoes in them. I will, however, go out on a limb and state: when I say "cabbage roll", you should say "Eastern European", because that is the cuisine they're hands-down most commonly associated with. Known as holubki...... View full recipe for "~ Five Ways to Enjoy Slovak-Style Stuffed Cabbage ~"

04/24/2019

~Slovak Vegetarian Cabbage & Tomato Lover's Soup~

I come from a long line of cabbage lovers. Known as kapusta in Eastern European inner circles, a week rarely passes that cabbage doesn't make it's way onto the dinner table in some form. Like my mother, the vegetable bin of my refrigerator is rarely without a head of green cabbage in it. Braised cabbage and carrots and butter-braised cabbage with egg noodles were two of our family's favorite side-dishes. Mom's stuffed cabbage rolls (made on the stovetop or in the crockpot) and my grandmother's stuffed cabbage soup with mini-meatballs (or with ground beef and rice) were two of our...... View full recipe for "~Slovak Vegetarian Cabbage & Tomato Lover's Soup~"

04/22/2019

~ Slovak Unstuffed-Cabbage Stew with Beef & Rice ~

While I was growing up and thru to today, my mother's stuffed cabbage rolls (made on the stovetop or in the crockpot) and my grandmother's stuffed cabbage soup with mini-meatballs were two of our family's favorite main-dish meals. The latter is the easier of the two ways to bring this traditional Eastern European comfort food to the table, but, I am here to tell you, there is a third, even easier method: Stir sautéed and nicely-seasoned ground beef and cooked rice to the easy-to-make cabbage soup base. From start to finish, it's on the table in 45 minutes. That said,...... View full recipe for "~ Slovak Unstuffed-Cabbage Stew with Beef & Rice ~"

04/20/2019

~ Slovak-Style Stuffed-Cabbage Soup with Meatballs ~

Known as holubki to me and golabki to many of you, stuffed cabbage rolls are beloved in every Eastern European household. Everyone makes them a bit differently, with the constants being: ground meat (beef, pork and/or lamb), cooked rice, steamed green cabbage leaves and a tomato-based sauce. Because they are labor-intensive, too often they're reserved for holidays or special occasions. That said, those of us in Eastern European inner-circles know there's another form of this knife-and-fork meal that brings this savory comfort food to the weekday table in half the time. Get out the bowls and spoons and meet my...... View full recipe for "~ Slovak-Style Stuffed-Cabbage Soup with Meatballs ~"

04/15/2019

~ Sopa de Albóndigas (Mexican-Style Meatball Soup) ~

Soup with meatballs swimming in it -- it's common in almost all cultures, and, there is a common reason for it too. In the history of food, and throughout all the documented ages, meat was for the wealthy. In spite of that, savvy cooks minced or ground unwanted scraps or lesser cuts of meat and combined them with inexpensive binders like breadcrumbs or rice, a liquid or egg, plus some common-to-the cuisine seasonings. They are to be commended for developing great-tasting meatball recipes which allowed the poorer classes to partake in a diet richer in protein. Albóndigas = meatballs, in...... View full recipe for "~ Sopa de Albóndigas (Mexican-Style Meatball Soup) ~"

03/22/2019

~ My Brown-Sugar-Crusted Corned Beef Sandwiches ~

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

03/17/2019

~ Green-for-the-Day Pistachio Pudding Bundt Cake ~

A green cake is not something one sees everyday, but, a green cake would obviously be an ideal dessert to serve for your St. Patrick's Day celebration. That said, this recipe came into my life for a very different celebration -- my bridal shower. My (now retro) signature color was a pale shade of prissy avocado green. A close friend of my mother offered to bake the cakes -- three, three-layer cakes decoratively slathered with a lovely shade of pastel-green frosting presented on three graduated-height cake pedestals. Agnes loved to bake and was a wonderful baker. Use a boxed cake...... View full recipe for "~ Green-for-the-Day Pistachio Pudding Bundt Cake ~"

03/15/2019

~ The Secret's in the Slaw Rachel-on-Rye Sandwich ~

I crave a Reuben sandwich once or twice a year. The Rachel sandwich, on the other hand, is: standard operating procedure in my kitchen. My refrigerator is rarely without some super-thin sliced deli turkey breast and/or pastrami, and, my favorite Lacey Swiss cheese -- it often has a container of semi-homemade or deli-style coleslaw in it too. That means, with a slice or two of lightly-toasted Jewish-style rye bread, a Racheal sandwich is only a few short minutes away. When I crave a Reuben sandwich, I'm more inclined to make one or all of the components from scratch: bake a...... View full recipe for "~ The Secret's in the Slaw Rachel-on-Rye Sandwich ~"

02/22/2019

~ Just Say Yes to Canned Peaches to Make Clafoutis ~

What a wonderful way to make a Summer fruit dessert in the middle of Winter. It's no secret that, without exception, I'll always choose to make a fruit dessert over any dessert -- and that causes me problems when lot of my favorite stone fruits and berries are out of season. I'm always hesitant to substitute canned fruit in a recipe that calls for fresh (everyone should be), but, yesterday, on a whim, I decided to give the two 29-ounce cans of sliced peaches in my pantry a try in my clafoutis recipe. Nothing ventured, nothing gained and I gained...... View full recipe for "~ Just Say Yes to Canned Peaches to Make Clafoutis ~"

02/11/2019

~ Effortlessly-Regal No-Brainer Blackberry Clafoutis ~

I'm continually astonished by how many cooks have no idea what clafoutis is, or, assume from its name that it's hard to make. If I were to write The Big Book of No-Brainer Desserts, clafoutis would be on the cover. Whisk up a simple batter (eggs, cream or milk, sugar, salt, flour, melted butter and brandy or extract), pour it over some fresh fruit and bake. Cherries are the classic addition, with any type of berries, combination of berries, or tender stone fruit like apricots, plums and peaches being common substitutions. Currently, I'm secretly addicted to the one-pound boxes of...... View full recipe for "~ Effortlessly-Regal No-Brainer Blackberry Clafoutis ~"

02/09/2019

~ A Great Garlic Bread Spread for Great Garlic Bread ~

Damn the torpedoes and full speed ahead. A double-whammy of calories and carbohydrates are going on our dinner table tonight. Why? Because eating spaghetti and meatballs without a great big basket of garlic bread on the table is, gulp, culinarily criminal. We'll have a salad too, because it too goes great with this meal (not because it's healthy or to make me feel less guilty). Everybody knows spaghetti and meatballs require garlic bread, a salad and a bottle of red wine. Garlic bread isn't Italian. Neither is spaghetti & meatballs. While many regard spaghetti & meatballs as quintessential Italian, the...... View full recipe for "~ A Great Garlic Bread Spread for Great Garlic Bread ~"

02/06/2019

~Slow-Cooker Italian-Style Sunday Gravy & Meatballs~

Sunday gravy. Tomato sauce, simmering low and slow in a pot brimming with meatballs bobbing around -- what's not to love. It's a tradition in the Italian-American kitchen and a great way to spend a Sunday afternoon -- stirring a pot of bubbling sauce and sipping wine with the family and some friends milling around. That said, I grew up in an Eastern European household -- we ate spaghetti and meatballs on Tuesdays, as Sundays were for roast chicken or pot roast and "the other gravy". Mom and dad designated Tuesdays as our day to have spaghetti and meatballs. While...... View full recipe for "~Slow-Cooker Italian-Style Sunday Gravy & Meatballs~"

02/04/2019

~Onion & Garlic Cauliflower & Gold Mashed Potatoes~

Smashed, mashed or whipped potatoes -- you love them, I know you do, everyone does. Cauliflower -- maybe you love it, maybe you don't, but if you do, you'll love the combination of buttery-rich mashed cauliflower and potatoes laced with bits of onion and garlic. It's the divine intervention of the creamy-comforting side-dish food world -- it happens when the mild- and slightly-nutty flavored sun-soaked "cabbage flower" meets the sun-starved, earthy and starchy potato. Make no mistake, when boiled and mashed, cauliflower is great, but it's: mashed cauliflower -- just because it's the same color, doesn't make it "just like"...... View full recipe for "~Onion & Garlic Cauliflower & Gold Mashed Potatoes~ "

01/31/2019

~ Quick as the Craving for Cream of Cauliflower Soup ~

January is National Soup Month, and, the cauliflower in my grocery stores is gorgeous right now. Do the math: soup + cauliflower = cauliflower soup -- more specifically, a savory, smooth, satisfying soup that can be made in about thirty minutes. I simply stop there, and so should you because it's full-of-flavor and fantastic as is, with a humble parsley garnish floating on top, so, oh-my-sigh, no cheese please, and, believe it or not, not everything tastes better with bits of bacon. How much is in a head of cauliflower? How much should I buy? Mother Nature did not have...... View full recipe for "~ Quick as the Craving for Cream of Cauliflower Soup ~"

01/22/2019

~ Twelve-in-an-Hour Chicken-Vegetable Soup Bowls ~

Fifteen minutes of prep time and forty-five minutes of stovetop simmering later (slightly longer for you slow-handed choppers), we sat down in front of these steaming bowls of chicken-vegetable soup, ate, and got back to business as usual, which included freezing ten soup bowls for future consumption. Had you arrived in time for lunch, I'd have offered you a bowl, and, you'd never guess it didn't simmer, and I didn't slave over it, all day. It's simply THAT good, as long as the recipe is followed as written, and, it yields the same amount, twelve two-cup bowls, every time. This...... View full recipe for "~ Twelve-in-an-Hour Chicken-Vegetable Soup Bowls ~"

01/20/2019

~ Florentine-Style Ricotta Cheese & Spinach Sauce ~

Creamy cheese sauces have a place in my food world -- not a big place, but a place. My attitude toward them is to use them judiciously, in a manner that does not overpower the dish being served, and, in moderation, so as not to tip the scale. To my credit, I have developed my own versions of more than a few: Easy Boursin, Trendy Rasta Pasta, Classic Mornay, Silky Parmesan-Sherry, Dreamy Gorgonzola, Basic Asiago, and a Kid-Friendly Cheddar. It is my opinion that, for the most part, all store-bought cheese sauces are a compromise, so, don't debate it, just...... View full recipe for "~ Florentine-Style Ricotta Cheese & Spinach Sauce ~"

01/15/2019

~ Easy Boursin Sauce for Pasta, Seafood & Veggies ~

Knowing how to make a super-quick cheese sauce is indispensable for any number of reasons. Friends can drop by without notice, a snowstorm requires some pantry cooking, or, the craving for something rich, creamy, cheesy and comforting must be quelled. This five-minutes to make sauce is as delicious as it is easy, which is what makes it more than worthy of a blog post. Both Joe and I love it tossed into pasta (sometimes with some chards of roasted chicken thrown in too), it's a fantastic sauce for seafood (if you're not a purist about cheese and seafood together), and,...... View full recipe for "~ Easy Boursin Sauce for Pasta, Seafood & Veggies ~"

11/23/2018

~ Sweet Potato, Apple & Sausage Bundt-Pan Stuffing ~

Stuffing baked in a bundt pan makes for a picture-perfect presentation that brings a smile to everyone. From a practical standpoint, it feeds a crowd (or a small gathering of stuffing lovers) and it's very user-friendly: it easy to portion, slice and serve at the table or on the buffet line, and, slices are especially convenient on closed or open-faced turkey sandwiches. Stuffing slices can be wrapped, stacked and frozen too -- for those times when one has to have a slice of stuffing. Nicely-sliced stuffing is not new-to-me -- it's old-school brilliance. My grandmother always baked her stuffing in...... View full recipe for "~ Sweet Potato, Apple & Sausage Bundt-Pan Stuffing ~"

11/20/2018

~ Nicely-Sliced: Stuffing in a Bundt Pan Stuffing Ring ~

Nicely-sliced stuffing is not new-to-me -- it's old-school brilliance. My grandmother always baked her stuffing in two loaf pans because it was an efficient use of oven space. As a savvy cook, she figured out that two, high, narrow loaf pans took up less oven space than a low, shallow casserole while yielding about the same amount. Her stuffing loaves baked on either side of the roasting turkey with miscellaneous other casseroles strategically placed on the remaining upper rack. Some fun facts about making stuffing in a bundt pan: Making Thanksgiving stuffing in a 12-cup bundt pan does not take...... View full recipe for "~ Nicely-Sliced: Stuffing in a Bundt Pan Stuffing Ring ~"

11/10/2018

~ Side-by-Side: Texican Chili & Mexican Rice Bowls ~

Side by side. Arm in arm. Hand in hand. The combination of steaming-hot Tex-Mex-style chili and Mexican-style rice teamed up in the same bowl is a hearty, satisfying, yummalicious meal. I was, however, taken aback to learn, that, unlike spaghetti and meatballs for example, it's not a duo that most folks pair together right "off the top of their head". When my neighbor dropped by yesterday to borrow some herbs de Provence from my spice rack, she found me eating a chili-rice bowl for lunch. With a look of wonderment, she said, "why didn't I think of that?" She went...... View full recipe for "~ Side-by-Side: Texican Chili & Mexican Rice Bowls ~"

10/05/2018

~ Buttery Rum and Raisin Croissant Bread Pudding ~

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

09/30/2018

~ Chick Flicks and Curried Chicken Salad Croissants ~

It's no secret I'm a movie buff. I've watched movies every day since I was ten-ish. My favorites, old or new, are based on true-stories, history or best-selling books. My least favorites are star-warrian and science-fictionous, and, I have no interest in fantasy or animation. I enjoy a good whodunnit crime drama or an occasional action-packed adventure but won't watch horror-infused slashing-for-shock-value movies. Comedies and satires are great, but, romantic, tear-jerking or feel-good chick flicks are better. You know the ones -- those you can't pay the guy in your life to sit and watch with you (but it would...... View full recipe for "~ Chick Flicks and Curried Chicken Salad Croissants ~"

09/24/2018

~ Mom's Crockpot Casserole Stuffed Cabbage Rolls ~

If you grew up in an Eastern European family, you grew up eating stuffed cabbage rolls -- known as "holupki" to me and "golumpki" to many of you. From weeknight family-style dinners to holidays or special occasions, this beloved meal is a staple on the table. Everyone makes them a bit differently, with the constants being: ground meat (beef, pork and/or lamb), rice or grain, green cabbage leaves and a tomato-based sauce. If you grew up in an Eastern European family and you currently write a blog, you proclaim your family's stuffed cabbage to be the best. I fall into...... View full recipe for "~ Mom's Crockpot Casserole Stuffed Cabbage Rolls ~"

09/19/2018

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

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

09/14/2018

~Toasted-Coconut-Kissed Butter-Rum Mango Cream~

In terms of relatively quick-to-make no-bake desserts, this five-ingredient show-stopper takes the cake. It's refreshingly-light and smooth-as-silk with a trio of flavors everyone loves about the Caribbean islands accounted for in every creamy bite -- mango, rum and coconut. It's thickened by super-stiff whipped cream -- no eggs or gelatine. No one needs to know these didn't take all day to make. Serve 'em right after they're put together to quell a craving, or make 'em a day ahead to impress a few friends, just make 'em -- they are truly a don't worry, be happy dessert. Fall back fifty...... View full recipe for "~Toasted-Coconut-Kissed Butter-Rum Mango Cream~"

09/08/2018

~ Sweet Heat: Island-Style Mango or Pineapple Salsa ~

In my food world, one of the most common background noises is the chatter of friends or family talking about the great price they scored on a basket or flat of prime produce. It's big news. Last week I was the one bragging about the flat of perfect mangos I toddled into my kitchen with. At 2-for-$1, it was exciting news. On par with fresh pineapple, mangos are my favorite exotic fruit. Similar in taste and texture to peaches, my first taste of this juicy stone fruit came in Thailand, where a mango hedgehog* was served, compliments of the hotel,...... View full recipe for "~ Sweet Heat: Island-Style Mango or Pineapple Salsa ~"

06/12/2018

~ Have a Very-Berry Blackberry-Cobbler Kind of Day ~

Here today, gone today. That's the lifespan of blackberries entering my kitchen. I've been told their dark color makes them really good for me -- even more antioxidants than blueberries. Rah-rah-sis-boom-bah, I'd eat them even if they were on on the not-so-good-for-me foods short list. When I buy a box of blackberries, I eat a box of blackberries. When I pick blackberries, they disappear on the walk to my kitchen door. I do not share blackberries -- well, maybe, probably I would, but, I've yet to be tested on this point. That said, because blackberries require no special treatment (peeling,...... View full recipe for "~ Have a Very-Berry Blackberry-Cobbler Kind of Day ~"

06/07/2018

~ Two Basic Marinades/Sauces for Chinese Stir-Fry ~

The definition of a stir-fry is straightforward: To fry small morsels of meat, poultry, fish, shellfish and/or vegetables rapidly, in a wok or skillet, over a high heat, in a small amount of oil or fat, while stirring constantly. The concept is an easy one to grasp. Stir-fries were invented by the Chinese, but, it was Chinese Cantonese chefs, who specialized in stir-frying, that were amongst the first to immigrate to other Asian and European countries, our USA, then countries all around the world, where, over a relatively short period of time, they put the word stir-fry in the global...... View full recipe for "~ Two Basic Marinades/Sauces for Chinese Stir-Fry ~"

06/04/2018

~ Chinese-Style Tomato-Eggs: For Any Time of Day ~

The incredible, edible egg. For centuries, the Chinese recognized how good the protein-packed egg is. So much so, eggs are their symbol of the principals-of-life: "yin" being the white, "yang" being the yolk.* Eggs, colored or marbled, celebrate birth, restoration of good health, continued good-luck and/or future prosperity. Dating back to ancient times, eggs of any kind (chicken, duck quail and pigeon) were incorporated into meals all day long (fluffy scrambled tomato eggs, flan-like steamed eggs, omelette-esque egg fu young, wispy egg drop soup, vinegary pickled eggs, tea-flavored smoked eggs, etc.), with mushrooms and/or seafood being common additions. *Note: Yin...... View full recipe for "~ Chinese-Style Tomato-Eggs: For Any Time of Day ~"

05/25/2018

~ Spring Chicken w/Garlic-Butter Pasta & Asparagus ~

This winner of a weeknight chicken dinner is taken straight from pages of my working parents' playbook. Before heading out the door in the morning, my mom would put four chicken breasts, doused with store-bought Italian dressing, in a bowl, and, at the end of the work day, dad would dredge the breasts in bread crumbs and sauté them in a skillet, while mom cooked a box of kid-friendly pasta and readied some fresh green beans. It was simple and straightforward, nothing fancy, but, it was a dinner we all liked, right down to the vegetable. If we four could...... View full recipe for "~ Spring Chicken w/Garlic-Butter Pasta & Asparagus ~"