Kitchen Encounters

~ Some Hot & Savory Open-Faced Sandwich History ~

There's no time like the week after Thanksgiving to dive into a discussion about open-faced sandwiches. After all, a great percentage of our United States's population just spent the weekend making hot, open-faced sandwiches using their leftover turkey, dressing and gravy. I'm no exception. Shortly after sitting down to write my recipes for Kentucky's Classic Hot Brown and Pittsburgh's Original Devonshire, two iconic hot turkey sandwiches, both with rich histories, I took a break to research the finer-points of the open-faced sandwich. Why? Technically, open-faced sandwiches aren't sandwiches in the true sense of the word. Unlike traditional sandwiches, open-faced sandwiches...... View full recipe for "~ Some Hot & Savory Open-Faced Sandwich History ~"

~ The Classic Kentucky Hot Brown Turkey Sandwich ~

Simply known as "the hot brown", or "Louisville hot brown", this Kentucky sandwich is a culinary legend. Invented in 1926 by Fred K. Schmidt at The Brown Hotel in Louisville, unlike many other famous sandwiches, this one was no accident. It was specifically created, from some carefully-selected, well-thought out ingredients, to please his hungry late-night crowd. It was a sort-of spin-off of the British Welsh rarebit and Scotch woodcock (a fondue-like cheese sauce "on toast"). We're not talking deli-turkey & store-bought cheese sauces. The original, now classic, hot brown was an open-faced sandwich consisting of oven-roasted sliced turkey on white...... View full recipe for "~ The Classic Kentucky Hot Brown Turkey Sandwich ~"

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

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

~ My Thai-Inspired Sesame Chicken Thigh Paillards ~

Once upon a time there was a woman in Happy Valley Pennsylvania who was planning to make chicken Milanese for dinner. "In the style of Milan", it refers to a thinly-sliced and lightly-pounded protein dredged in flour, dipped in egg, then coated with breadcrumbs. It's quickly-sautéed in butter and/or olive oil until golden. It's crispy outside, juicy and fork-tender inside, and, after squirt of lemon and a parsley garnish it's served the moment it comes out of the skillet. It couldn't be easier, especially when cooking for just two. I refer to it as one of my flash-in-the-pan dinners. (Italian...... View full recipe for "~ My Thai-Inspired Sesame Chicken Thigh Paillards ~"

~ Thai-Style Chicken-Tender Peanut-Butter Red Curry~

Peanut butter? Yep. Pulverized wok-roasted peanuts are commonly served with or in Thai food, and: Oh my Thai -- if you love Thai food, as I do, you want this recipe in your recipe box. If you cook Thai food, as I do, even if only on an occasional basis, I'm guessing you already have everything you need in the Asian section of your pantry and refrigerator to make this meal without making a special trip to your local Asian market. Is this an authentic Thai recipe? Yes and no. Yes, in that the flavors are authentic Thai. No, in...... View full recipe for "~ Thai-Style Chicken-Tender Peanut-Butter Red Curry~"

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

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

~ Spicy New Mexico-Style Ground Beef Enchiladas ~

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

~Things to Know about Ground Beef, aka Hamburger~

Hamburgers, sloppy Joe's, meatloaf, chili, tacos, stuffed peppers, etc. Unless one is a vegetarian, ground beef, commonly referred to as hamburger because of the iconic all-American 'burger, is used in households all across America. I'm guessing on this next point, but, ground beef has got to the number one way we Americans buy our beef. If onef is on a budget or has a lot of people to feed. in today's economy, it's modest price tag makes it even more popular. Everyone knows that ground beef is beef that's been ground or finely-chopped. The grinding process itself tenderizes tough cutswhile...... View full recipe for "~Things to Know about Ground Beef, aka Hamburger~"

~Grillmarked -- Things to Know about the Filet Mignon~

Filet mignon. We are all familiar with this cut of beef, but in case you don't know it's name is French. In French, the word Filet means a thread or a strip, and mignon means small and pretty. Filet mignon, known worldwide as the king of steaks, when cooked properly, is melt-in-your-mouth tender and can literally be cut with a fork. It's particularly pricey if your ordering it in a restaurant, but becomes more affordable if you buy the entire tenderloin and cut the steaks yourself. What part of the cow does the filet mignon come from? Filet mignon is...... View full recipe for "~Grillmarked -- Things to Know about the Filet Mignon~"

~What's a Cowboy Steak and the Best Way to Cook It~

Learning about various steak cuts can indeed be confusing -- filet mignon, NY strip steak, ribeye steak, flank steak, cube steak, etc.. They're all steak, but they're all a different cut of steak coming from a different part of the animal. Things get more confusing when you find out that one single cut can be referred to, regionally or butcher shop to butcher shop, by more than one name. Which brings me to one of my favorites: the cowboy steak. Long story short, the delectable cowboy steak is essentially a bone-in ribeye steak, also known as a tomahawk steak. Cowboy...... View full recipe for "~What's a Cowboy Steak and the Best Way to Cook It~"

~What is a Cube Steak and How to Cook Cube Steak~

Being a grownup is hard. My mother peddled cube steak to my brother and I under the name "funny steak". For a period of years, her schtick worked well for her. If memory serves me correctly, my little brother giggled at his "silly looking steak" during dinner while my mom pandered to him encouragingly with every forkful. I just sat there and ate the chewy thing. I found it to be just plain odd in a silly steak sort of way -- the word "funky" hadn't been invented yet. What part of the cow does the cube steak come from?...... View full recipe for "~What is a Cube Steak and How to Cook Cube Steak~"

~Grillmarked -- Things to Know about the Flank Steak~

The flank steak is one of my favorite steaks. It cooks quickly, it's tender and juicy when cooked and sliced properly, and, in terms of the economy, it's less expensive than many other steaks. That said, culinarily, the flank steak is technically not a steak. It's a tough cut of beef coming from the cow's belly muscles, which is why it's important to take the time to learn how to cook it properly. For me, that's under the high heat of the oven's broiler, or, on the high heat of my grill. What part of the cow does the flank...... View full recipe for "~Grillmarked -- Things to Know about the Flank Steak~ "

~ Grillmarked -- Things to Know about Ribeye Steaks ~

Card-carrying carnivores love ribeye steaks. All world-class steakhouses have them on the menu and they are the number one purchased steak by backyard drillmasters. While I'm not even close to being a drillmaster, in my food world, the ribeye is indeed my favorite steak to grill, followed by the New York strip steak. It and the NY strip It and the ribeye steak, along with the filet mignon are considered to be the high-end cuts of boneless steaks, but, the filet mignon, which does not contain enough fat is least likely to succeed over the dry, open flame of any...... View full recipe for "~ Grillmarked -- Things to Know about Ribeye Steaks ~"

~Grillmarked -- Things to Know about NY Strip Steaks~

Grill season is upon us. For us carnivores, this means picking up a few of our favorite steaks and lighting the fire. In my food world, my favorite steak to grill is the ribeye, for a multitude of others: the New York strip steak. The strip steak is known by several names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha Strip, but, most people call it New York Strip. Why? That’s where it had its beginnings – in the great steakhouses of New York City. It and the ribeye steak, along...... View full recipe for "~Grillmarked -- Things to Know about NY Strip Steaks~"

~ A Cutlet, Escalop, Medallion and/or Paillard of Meat ~

In culinary terms, cutlet is a catch-all American word referring to a boneless, evenly-thin sliced piece of meat, sometimes but not always lightly-pounded which cooks quickly -- it is usually coated with flour or breadcrumbs prior to cooking. Escalop (eh-SKAL-ohp) is the French word for a very thin, also sometimes flattened piece of meat, poultry or fish which requires only seconds of sautéing on both sides. Here in the USA, the term for this cut of meat is a scallop. Paillard (PI-yahrd), which is both a verb and a noun in French, means "to pound", and also references a lightly-pounded...... View full recipe for " ~ A Cutlet, Escalop, Medallion and/or Paillard of Meat ~"

~Corned Beef Brisket & What Corned Actually Means~

Corned beef isn't just for St. Patrick's Day in my kitchen. We enjoy it in several different ways more than once a year. Corned beef is beef brisket that has been brine-cured in a solution of salt and water typically used for pickling or preserving food. Brisket is the cut of beef taken from the breast section under the first five ribs. It is sold without the bone and divided into two sections. The flat-cut has minimal fat and is more expensive than the more flavorful point-cut. Brisket requires long, slow cooking and is best when braised. The term "corned"...... View full recipe for "~Corned Beef Brisket & What Corned Actually Means~ "

~All-in-the-Pantry Easy Chicken & Rice-a-Roni Bowls~

Bone tired. That was how my parents and grandparents sometimes described how they felt after a long day -- it didn't mean they necessarily had a bad day, meaning, if you think about it, even a day at the beach can leave one feeling bone tired when they return home. It happens to all of us, and, on those days, bone tired does mean: too tired to do one more thing. That said, desperate times call for desperate measures and when your bone tired but hungry, head to your pantry. I believe I could live on Rice-a-Roni. I suppose I'd...... View full recipe for "~All-in-the-Pantry Easy Chicken & Rice-a-Roni Bowls~"

~A Brief Bit of History about Classic Fettuccini Alfredo~

Alfredo is an Italian pasta dish in which any type of stranded pasta, most famously fettuccine (which means little ribbons in Italian), is enrobed in a rich sauce usually made from copious amounts of butter, cream, Parmigiano-Reggiano cheese and black pepper. As the tale goes (the foodie story most told about the history of this dish) a Roman restauranteur, Alfredo di Lelio first created it for his pregnant wife in 1914. She had lost her losing her appetite for food or was having trouble keeping food down, either while she was pregnant or after the birth of their son. Alfredo,...... View full recipe for "~A Brief Bit of History about Classic Fettuccini Alfredo~"

~Easy Buffalo-Style Glazed Rock Cornish Game Hen~

In my food world I am always game for finding one more way to shovel Frank's RedHot Buffalo-Wing Sauce into my family's and tailgate friends deep-fried chicken-wing loving mouths. This lip-making, finger-licking knife-and-fork recipe for one of the simplest of things in the poultry world to cook, the Cornish game hen, is a keeper. Pair it up with some deli-style coleslaw, potato- or macaroni-salad, or, mac-and-cheese, it's game on for a super-fun weeknight gameday dinner! The Cornish game hen, also known as the Rock Cornish game hen, is the USDA's approved name for a particular variety of broiler chicken. Connecticut...... View full recipe for "~Easy Buffalo-Style Glazed Rock Cornish Game Hen~"

~ Easy Cornish Hen Glazed w/Arby's Original Sauce ~

Arby's Original Sauce. Their unique blend of ingredients creates a sweet, tangy, and spicy ketchup-based barbecue-type sauce that gives all of their beef and chicken sandwiches extra special appeal. In my opinion, whether you're a fan of their sandwiches or not, their barbecue sauce is addictive. It's so addicting, most customers enjoy the guilty pleasure of pocketing a few packets of this lip-smacking sauce on our way out their door -- and there's not shame in that. That said, I bring tidings of great joy -- they've started selling it and their Horsey Sauce online! The Cornish game hen, also...... View full recipe for "~ Easy Cornish Hen Glazed w/Arby's Original Sauce ~"

~Easy Teriyaki Chicken w/Ramen & Steamed Veggies~

Asian-style noodle bowls. I love them. If there's a noodle bowl on an eatery's menu, I am likely to give it a try. That said, when confronted with a snowstorm the likes of what the Northeast just recovered from, neither eating out nor ordering in was an option. That said, as long as the power doesn't go out, the peace-and-quiet of staying inside for a few days can be a lot of fun when you've got a well-stocked pantry and keep a few protein staples on hand in you freezer. Binge-watching a few series on TV while cooking creatively in...... View full recipe for "~Easy Teriyaki Chicken w/Ramen & Steamed Veggies~"

~ My Easy Teriyaki-Glazed Rock Cornish Game Hen ~

Teriyaki sticky-chicken wings and teriyaki steak or chicken chicken skewers have been two of my family's and tailgate-family's favorite game-day appetizers for decades. Because of everyones love for the tantalizing flavor of teriyaki sauce, I came up with a couple ways to put teriyaki flavor in my family's main-dish meal rotation too. My recipes for teriyaki-style slow-cooker baby-back spare-ribs and easy teriyaki-glazed rock Cornish game hens pleased everyone -- the husband, the kids, and, more importantly me because both are so easy to make. The Cornish game hen, also known as the Rock Cornish game hen, is the USDA's approved...... View full recipe for "~ My Easy Teriyaki-Glazed Rock Cornish Game Hen ~"

~ Boxed Scalloped Potatoes, Ham & Peas Casserole ~

The day after a big holiday, us cooks aren't typically motivated to do much more than reheat some leftovers, put our feet up and relax. My mom made this super-easy day-after-the-holiday main-dish casserole twice a year, after Christmas and after Easter, when she had leftover ham. Our family of four loved it -- creamy-cheesy scalloped potatoes chocked full of diced ham and tender peas. It's almost too easy to be a recipe, but, it's so easy and comforting-good it's worth sharing. So easy & comforting-good this not-a-recipe is worth sharing: 1 7-ounce boxes Betty Crocker's cheesy scalloped potatoes 2 1/4...... View full recipe for "~ Boxed Scalloped Potatoes, Ham & Peas Casserole ~"

~ Easy Barbecue-Glazed Rock Cornish Game Hen ~

Do you love slightly-sticky, finger-licking good barbecued chicken but find it a kinda unruly mess to serve? I know I find it a kinda unruly mess to serve. When I make it outdoors on the grill, cleaning the sticky grill grids is a task I can live without. Plus, there doesn't seem to be a way to please everyone's preference for breast-, thigh-, leg- or wing- meat without overbuying. Then, one day, I got it in my head make barbecued chicken indoors using the Rock Cornish game hen, instead of chicken parts. Who doesn't love a mini-chicken all to themself?...... View full recipe for "~ Easy Barbecue-Glazed Rock Cornish Game Hen ~"

~ Easy Cranberry-Glazed Rock Cornish Game Hen ~

With the Thanksgiving holiday just a few short days away, if you or someone you know is in search of an easy-yet-elegant alternative to roasting a large, cumbersome turkey, you really should consider the Cornish game hen. Once cooked, the Cornish hen is known for its tender meat which loves to absorb flavors from creative marinades or spice rubs -- and my super-easy, sweet-and-savory cranberry glaze is perfect for both the Thanksgiving or Christmas festivities.. The Cornish game hen, also known as the Rock Cornish game hen, is the USDA's approved name for a particular variety of broiler chicken. Connecticut...... View full recipe for "~ Easy Cranberry-Glazed Rock Cornish Game Hen ~"

~ Elegantly Easy -- The Roasted Cornish Game Hen ~

Whether you are new to cooking and looking for something easy yet elegant to impress a small group of people with or a seasoned-pro looking for something easy yet elegant to impress a few quests with, you really should consider Cornish game hens. There's more. If you are a hungry single person in search of an easy, made-from-scratch entree, you really should consider a Cornish game hen. When I was a young chick (a new bride about 45 years ago), Cornish game hens were trendy and commonly served -- everyone, kids and adults alike, loves a succulent, personal-sized mini-chicken. I...... View full recipe for "~ Elegantly Easy -- The Roasted Cornish Game Hen ~"

~ Chicken or Game -- What is a Cornish Game Hen ~

The Cornish game hen, also known as the Rock Cornish game hen, is the USDA's approved name for a particular variety of broiler chicken. Connecticut farmers Jacques and Alphonsine Makowsky cross-bred the standard Cornish chicken with a White Plymouth Rock hen and a Malayan fighting cock in the 1950s. They were bred to mature quickly and develop a large breast and weigh no 2 pounds max uncooked (with the most common weight about 1 1/4 pounds). Despite the "game hen" in the name, the Cornish hen is not a game bird. While the "hen" in the name implies a female...... View full recipe for "~ Chicken or Game -- What is a Cornish Game Hen ~"

~ Let's Talk an Easy Turkey Breast for Thanksgiving ~

The frost was on the pumpkins, the leaves are off the trees, and Thanksgiving will be here in a few blinks of the eyes. If you are one of the many trying to scale back on cost without sacrificing taste or tradition, or have no need to cook an entire bird, or simply have no desire for all the fanfare, or, simply want some white-meat turkey for a few simple turkey sandwiches (in place of over-salted deli-meat), it's worth considering purchasing 1-2 turkey breasts this year in place of a giant bird. Two whole breasts will yield almost twice as...... View full recipe for "~ Let's Talk an Easy Turkey Breast for Thanksgiving ~"

~ One-Pan Shrimp & Shells in Tomato-Cream Sauce ~

Why is this is one of my favorite in-a-hurry shrimp-loving dishes? Glad you asked. In my food world, lightly-sautéed shrimp are perfect when paired with some perfectly-cooked pasta that's been enrobed in a slightly-spicy tomato-cream sauce. There's more. It only requires few on-hand ingredients, and, there's little-to-no prep -- all of us cooks like to hear those words. Thirty minutes later, this quick-and-easy super-delicious family-friendly meal is on the dinner table. I like to serve it with garlic bread, and sometimes I make a salad too, but, even if this is the only thing on the table, there won't be...... View full recipe for "~ One-Pan Shrimp & Shells in Tomato-Cream Sauce ~"

~ Hail to the Grill-Panned Shrimp Caesar Pasta Salad ~

We Americans love our Caesar salad. Over the course of the past four decades, the Caesar salad has overwhelmingly become America's favorite salad. If you are a lover of a crisp and tangy classic Caesar salad, and, you love your Caesar salad with plump, tender grilled shrimp (or chicken) tossed into it, there's more. If you are a lover of pasta salads too, you are gonna fall in love with this recipe. Adding pasta and a protein to a Caesar salad makes sense on many levels. Besides stretching it to feed a crowd, it turns it into a hearty and...... View full recipe for "~ Hail to the Grill-Panned Shrimp Caesar Pasta Salad ~"

~What is Corned Beef & Corned Beef Brisket Exactly~

I cook corned beef regularly -- three-four times a year. It's always available at our local Sam's Club, and it has a long shelf-life too, meaning the expiration date is often a month or more out on the calendar. I always buy two and I always cook two. After discarding the seasoning packets, I cook them my way, slowly in the crockpot, in a tomato mixture laced with aromatic allspice, cinnamon and cloves. When done, I cover the tops with brown sugar and bake them in a 350° oven for 20-25 minutes until the sugar crust is bubbly and caramelizing....... View full recipe for "~What is Corned Beef & Corned Beef Brisket Exactly~"

~ Four Fab Recipes Using Lipton Onion Soup Mix ~

It's said to have been created by an unknown French cook in Los Angeles in 1954 and was intended to mimic the taste of French onion soup. The recipe became such a popular addition to the fare served in martini-drinking social circles, it got printed in a local newspaper. Shortly after, in 1955, the Lipton company promoted it on the TV show "Arthur Godfry's Talent Scouts", touting it as "Lipton California Dip", and followed that up with ad campaigns in supermarkets and on television. In 1959, the recipe was added to the Lipton instant onion soup package, where it remains...... View full recipe for "~ Four Fab Recipes Using Lipton Onion Soup Mix ~"

~ The Lipton 1954 Classic French Onion Dip Recipe ~

Lipton's Classic French Onion Dip. It's made from one packet of Lipton's boxed French Onion Soup Mix stirred into one 16-ounce container of sour cream This beloved all-American flavor-infused concoction is meant as a dip for potato chips and vegetables -- it deserves to be served with a sense of pride. The packed contains a mix of dehydrated onion, onion powder and other herbs and seasonings, which can be used to flavor burgers, meatloaf and roasted potatoes too. From California Dip in 1954 to French Onion Dip in 1960 -- Lipton cornered the market on it. It's said to have...... View full recipe for "~ The Lipton 1954 Classic French Onion Dip Recipe ~"

~ Pasteurized Crab -- What's in the can for that Cost ~

A couple days ago I restocked my supply of pasteurized crabmeat for the upcoming tailgate and holiday season. I do it every year around this time, and, I was down to my last can, so, I bought three more. Like most folks, I love to eat crabmeat, and, while fresh crab is indeed a delicacy, for my purposes pasteurized crab is my first choice. Like fresh crabmeat, it must be stored in the refrigeratory, but unlike fresh crab it has a very long shelf life -- up to 18 months. What's not to love about that. Because it's pasteurized, it's...... View full recipe for "~ Pasteurized Crab -- What's in the can for that Cost ~"

~ Raise Your Hands in Praise for all Pepperoni Pizza ~

Pepperoni. It's easy to assume it's 100% Italian, but it's as American as apple pie. Food writer and historian John Mariani writes, "like jazz and baseball, pepperoni is purely an Italian-American creation, like chicken parmesan." While it's exact origin is unknown, long story short, it's our spicy version of their salami (salame), and, no surprise to anyone, thinly-sliced or finely-diced, pepperoni is the most popular pizza topping in every pizzeria across the United States. That said, it's wonderful eaten in and on all sorts of other things too. It's made from cured pork and beef (in a ratio of approximately...... View full recipe for "~ Raise Your Hands in Praise for all Pepperoni Pizza ~"

~Broiled & Baked Oven-Method for Cooking Spareribs~

I adore spareribs. That said, I do not like spending time outside in the heat or the cold tending to them for the lengthy period of time it takes them to properly cook (and, because of their fat content, they do require careful and almost constant tending to avoid fiery flare-ups). For that singular reason, I decided to figure out my own way to make perfectly-cooked babyback or St. Lewis-style spareribs in the comfort of my own kitchen. I am demonstrating with a rack of St. Lewis-style ribs today, but, trust me when I say: , this method works the...... View full recipe for "~Broiled & Baked Oven-Method for Cooking Spareribs~"

~ Babyback Spareribs vs St. Lewis-Style Spareribs ~

When it comes to purchasing pork spareribs, we cooks almost always have a choice to make: babyback (sometimes labeled "pork back ribs"), or, St. Louis-style (sometimes labeled "breastbone-off, pork ribs"). To the eye, babybacks are smaller (which appeals to many home cooks because they're more manageable), but, please know, this has nothing to do with the size of the pig (meaning, for those spreading false information: they're not taken from baby pigs). Babybacks are cut from where the rib meets the spine after the loin is removed. Each rack weighs about 1 1/2-2 pounds and averages 10-13 curved, 4"-5"-long ribs....... View full recipe for "~ Babyback Spareribs vs St. Lewis-Style Spareribs ~"

~How to Indoor-Grill Amazing Whole Pork Tenderloins~

I recently purchased a countertop grill in order for me to grill a few things indoors -- not everything, just a few things. I am here to tell you, I love it. It controls the heat perfectly, it's easy to clean, and, most importantly, I am no longer at the mercy of, hot or cold, the weather, to grill a few of my favorite proteins -- boneless-skinless chicken tenderloins, whole pork tenderloins and shrimp. In honesty, I am simply not an outdoor kinda gal, so indoor grilling is perfect for me. A bit about indoor grilling on indoor grills in...... View full recipe for "~How to Indoor-Grill Amazing Whole Pork Tenderloins~"

~ How to Indoor-Grill Amazing Chicken Tenderloins ~

I recently purchased a countertop grill in order for me to grill a few things indoors -- not everything, just a few things. I am here to tell you, I love it. It controls the heat perfectly, it's easy to clean, and, most importantly, I am no longer at the mercy of, hot or cold, the weather, to grill a few of my favorite proteins -- boneless-skinless chicken tenderloins, pork tenderloins and shrimp. In honesty, I am simply not an outdoor kinda gal, so indoor grilling is perfect for me. A bit about indoor grilling on indoor grills in general:...... View full recipe for "~ How to Indoor-Grill Amazing Chicken Tenderloins ~"

~Guide to Indoor Grilling Chicken or Pork Tenderloins~

How many of you have invested in an indoor countertop grill or are considering investing in an indoor countertop grill? I have one, and, I am here to tell you, I love mine. It controls the heat perfectly, it's easy to clean, and, most importantly, I am no longer at the mercy of, hot or cold, the weather. to grill two of my favorite super-tender proteins: boneless-skinless chicken tenderloins, and, pork tenderloins. In honesty, I'm not an outdoor kinda gal, so indoor grilling is perfect for me. A bit about indoor grilling on indoor grills in general: Let's start with...... View full recipe for "~Guide to Indoor Grilling Chicken or Pork Tenderloins~"

~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~"

~ Kebab, Kabob, Shish Kabob and lots of Kababba ~

Kabbaba is the ancient Aramaic word meaning to char or to burn. Medieval Persian soldiers, who used their swords as instruments to grill food over open fires in the field of battle, are credited with inventing kabobs. It was only natural that this simple method of cooking food relatively fast on a "sikh" (a metal skewer), made its way into the kitchens of the royal houses, then onto the tables of the common folk and eventually into the streets, where vendors cooked and sold them for breakfast, lunch and dinner (where they untreaded them onto or inside some form of...... View full recipe for "~ Kebab, Kabob, Shish Kabob and lots of Kababba ~"

~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 ~"