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260 posts categorized " 03) Entrees & Main-Dish Casseroles"

06/07/2019

~ Spaghetti w/Crab, Asparagus, Tomato & Prosciutto ~

Light, bright and amazingly lemony, this lusciously-decadent, not to mention rich, restaurant-quality pasta dish is easy to prepare -- and it's pitch-perfect Summer fare. While the prosciutto-wrapped asparagus and grape tomatoes roast for ten minutes and cool for five, the pasta gets cooked and seasoned. Toss the two together with high-quality crab claw meat, and lunch or dinner is served. No, just say NO, walk away from hard, grated or shaved, Italian cheese, soft fresh mozzarella or creamy ricotta, and please, don't roll your eyes. Once you savor the delicate flavors in the first forkful of crab and asparagus intermingled...... View full recipe for "~ Spaghetti w/Crab, Asparagus, Tomato & Prosciutto ~"

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 ~"

04/20/2019

~ 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) ~"

03/31/2019

~ Twice-Baked Fully-Loaded Texican Sweet Potatoes ~

In my food world, as far as I'm concerned, anything a Russet potato can do, a sweet potato can do better. Put a baked sweet potato on my plate and I require little else. Truth told, on occasion, I microwave-bake one just for me, to eat in place of dinner -- a pat or three of butter, a grind or two of sea salt and peppercorn blend, tick-tock, I'm fed. I love sweet potatoes, and, when it comes to baked potatoes, I will always choose a creamy sweet potato over a fluffy Russet potato. For me, as recent as three...... View full recipe for "~ Twice-Baked Fully-Loaded Texican Sweet Potatoes ~"

03/09/2019

~ That's a Wrap: Big Beautiful Chili-Cheese Burritos ~

Inform the family you've got chili simmering on the stovetop -- you won't have to call them twice to the dinner table. Tell the family you're making chili-cheese burritos for dinner -- you won't have to call them at all. They'll all be sitting around the table waiting to eat. Tick, tock. Once assembled, if individually wrapped in plastic or in aluminum foil, they're great to take to school or the office. They reheat perfectly in the microwave or in the oven, and for tailgate, I reheat the foil-wrapped packets on hot grill grids. The chili-cheese burrito is how one...... View full recipe for "~ That's a Wrap: Big Beautiful Chili-Cheese Burritos ~"

03/05/2019

~ Na-Cho Mama's Fully-Loaded Sheet-Pan Nachos ~

Undercover nacho tester. I suppose it could get boring, but, because every eatery I've ever been to makes this Tex-Mex pub-grub staple a bit different, I'd be willing to risk running into some occasional repetition and hard-earned heartburn. From nibbling on basic nachos consisting of deep-fried corn tortillas topped with melty cheese sauce, to digging-into nachos-grande, nachos-supreme, fully-loaded nachos or ultimate-nachos piled high with a plethora of enough savory stuff to qualify for full-meal status, yes, I think undercover nacho tester could be my dream job. Research has revealed that nachos made their debut in Northern Mexico in the 1940's...... View full recipe for "~ Na-Cho Mama's Fully-Loaded Sheet-Pan Nachos ~"

02/17/2019

~ Perfectly-Prepared Chicken and Mushroom Risotto ~

Risotto is traditional Italian cooking at its best. Risotto is more of a method than a recipe, and it requires respect. There are no two ways to make risotto. Make it right or it's not risotto. Don't deviate from the method, don't take shortcuts and don't make substitutions. Risotto cannot be rushed -- it requires patience. It cannot be made in advance, it needs to be carefully watched, methodically stirred, and served immediately. Risotto is done when it is done, and only the cook knows when it is done, but, when it is done right, it's a meal fit for...... View full recipe for "~ Perfectly-Prepared Chicken and Mushroom Risotto ~"

02/15/2019

~ No two ways about it: Make it right or it's not Risotto ~

Risotto is traditional Italian cooking at its best. Risotto is more of a method than a recipe, and it requires respect. There are no two ways to make risotto. Make it right or it's not risotto. Don't deviate from the method, don't take shortcuts and don't make substitutions. Risotto cannot be rushed -- it requires patience. It cannot be made in advance, it needs to be carefully watched, methodically stirred, and served immediately. Risotto is done when it is done, and only the cook knows when it is done, but, when it is done right, it's a meal fit for...... View full recipe for "~ No two ways about it: Make it right or it's not Risotto ~"

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~"

01/25/2019

~Jamaican-Style Butter-Poached Lobsta Rasta Pasta~

Generally speaking, I am not a big fan of serving cheese or cheese sauces with fish or seafood, but, there are exceptions to every rule, so, for those who, like myself, do appreciate the divine goodness of dishes like lobster macaroni and cheese, you've gotta try my creamy-dreamy Island-Style Jamaican-Italian-American Rasta Pasta with succulent, butter-poached lobster meat added to it. In the event you've never heard of rasta pasta, take a moment and read on: Rasta Pasta is a restaurant located in Colorado Springs, CO. The owners, the Taraborelli family, specialize in fusing two of the unlikeliest of culinary bedfellows:...... View full recipe for "~Jamaican-Style Butter-Poached Lobsta Rasta Pasta~"

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 ~"

12/31/2018

~ Ringing in the New Year Eating Pork & Sauerkraut ~

Anywhere you find a gathering of Pennsylvania Dutch (Dutch=Deutsch=German) or Eastern Europeans (primarily throughout Pennsylvania, Ohio and into the Midwest), you'll find them ringing in the New Year by eating pork and sauerkraut on New Year's Day, in order to receive a years worth of good luck, health and prosperity. It's a combination of tradition steeped in superstition backed up with a dose of practical purpose. Where I grew up in Eastern Pennsylvania, we had a large population of both. My family was Eastern European, we knew many PA Deutsch folks, and, both cuisines intersected in numerous ways, starting with:...... View full recipe for "~ Ringing in the New Year Eating Pork & Sauerkraut ~"

12/07/2018

~Island-Style Jamaican-Italian-American Rasta Pasta~

My only experience with Rasta Pasta, references the original Colorado Springs restaurant. Guy Fieri, host of the Food Network show Diners, Drive-Ins and Dives, paid them a visit, and, if you watch enough episodes of this show, you know when Guy is super-jazzed about an eatery. This was one such episode. On camera he tried their signature and namesake dish, the Rasta Pasta, a creamy, Jamaican-spiced penne pasta, studded with colorful vegetables topped with jerk chicken. It was, in fact, the Jamaican take on the Italian-American alfredo primavera topped with grilled chicken, which Guy declared to be "funky" in a...... View full recipe for "~Island-Style Jamaican-Italian-American Rasta Pasta~"

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 ~"

10/21/2018

~ Steak My Day: Texas-Style Bowl-of-Red Steak Chili ~

About this time every year, as soon as the frost is on the pumpkin so-to-speak, a pot of chili is simmering on my stovetop. There's nothing to think about. The first frost, the pot comes out. Chilly weather requires chili. This year I'm making my version of what Texans hang their cowboys hats on: steak chili. It's decidedly different from my Wendy's copycat ground beef chili con carne, hatch green chile chili with pork and white beans, white-out white chicken 'n corn chili, slow-cooker sweet potato and ground beef chili, and, Cincinnati-style chili. As the Texans say, I'm in the...... View full recipe for "~ Steak My Day: Texas-Style Bowl-of-Red Steak Chili ~"

10/12/2018

~ Spanish-Style Garlic-Lovers Shrimp & Pappardelle ~

While pasta is not an ingredient any of us foodies would off-handedly associate with Spain or Spanish cuisine, it has been incorporated into their diets. It's not commonly found on restaurant menus, but, in their home kitchens, it is used as an occasional substitution for Spain's claim-to-fame staple, rice, in some of their dishes. Gambas al ajillo (gam-bus alla-jheero), is one of Spain's most popular tapas dishes, my personal favorite tapas, and, from the moment I tasted it, I knew it could be turned into an extraordinary Italian-pasta meets Spanish tapas main-course. Gambas al ajillo is a Spanish classic, and,...... View full recipe for "~ Spanish-Style Garlic-Lovers Shrimp & Pappardelle ~"

10/03/2018

~ Time for Tapas: Spanish-Style Garlic-Lovers Shrimp ~

A small portion of any hot or cold, savory edible that can be eaten in just a few bites, forkfuls or slurps. Here in America, we call them "snacks". In Spain they're called "tapas". Like the American snack, anything can be a tapas if eaten in a small enough portion. In Spain, tapas is a style of eating, and going out for tapas is one of their most popular activities. When going out for tapas, you're not going out for dinner (although, if you eat enough tapas, they can be the equivalent of a meal). You start out eating tapas...... View full recipe for "~ Time for Tapas: Spanish-Style Garlic-Lovers Shrimp ~"

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~"

08/30/2018

~Spice-is-Nice Oven-Roasted Jamaican-Jerk Chicken~

Leave it to the Jamaicans. I can't think of another exotic-to-me cuisine that does a better job of making my life easier. I mean, seriously, they've cornered the market on marketing high-quality, bold-flavored dry-spice blends and rubs, wet pastes and marinades, barbecue, steak and hot pepper sauces, etc. -- when it comes to cooking Jamaican fare at home, some of their store-bought time-savers make me ponder why anyone would want to concoct "it" from scratch. That said, time spent in my kitchen is therapy -- it's my "don't worry, be happy" space. It's the game-on place where movies and music...... View full recipe for "~Spice-is-Nice Oven-Roasted Jamaican-Jerk Chicken~"

07/18/2018

~ Thai-Style Pizza w/Grilled Chicken & Peanut Sauce ~

Bread and cheese -- they're not part of a traditional Thai diet. Even the Thai-syle sandwiches and wraps we lovers of Thai food enjoy, are American or Thai-American creations. That said, in Thailand they do sell a very limited selection of bread and cheese in their bigger grocery stores (mostly manufactured Wonder-type breads and processed cheeses), to satisfy the cravings of Westerners living in Thailand. I know this from on-the-ground-in-Thailand experience. When travelers return home from Thailand, it's almost impossible to wean themselves of the bold, addictive taste-of-Thailand. That said, as an all-American girl, I did miss bread and cheese...... View full recipe for "~ Thai-Style Pizza w/Grilled Chicken & Peanut Sauce ~"

07/09/2018

~Grilled Gem Wedges w/Blue Cheese, Bacon & Filet~

You can teach an old dog new tricks. As a gal, who, for the most part, prefers her vegetables cooked in some manner to enhance their flavor and texture, grilling lettuce was a technique I learned just a few short weeks ago. I haven't a clue why it eluded me for so long, except, in my own defense, I don't remember a chapter entitled The Art of Grilling Lettuce in my foodie manual. Grilling lettuce might not be for everyone. After all, we eat with our eyes, and our eyes have been trained to seek bright green, crisp. lettuce leaves....... View full recipe for "~Grilled Gem Wedges w/Blue Cheese, Bacon & Filet~"

07/07/2018

~ The Perfect 12-13-Minute, 2"-Thick, Grill-Pan Filet ~

Feel free to take your filet mignon into the great outdoors to cook it on the grill, but, I don't recommend it. Why? The filet, cut from the tenderloin and leanest, tenderest cut of beef, is the least likely to succeed over the dry, open flame of any seething-hot charcoal or gas grill grids. That said, indoors, on a grill pan, where it has a solid, steamy surface to sear itself above its own bubbling juices, the filet graduates at the head of its class -- with perfect, 4.0 grill marks too. 4, 8-9-ounce, 2"-thick USDA Choice Angus filet-mignon steaks....... View full recipe for "~ The Perfect 12-13-Minute, 2"-Thick, Grill-Pan Filet ~"

07/04/2018

~ Little Gems Caesar-Style Salad w/Roasted Chicken ~

Over the past four decades, the classic Caesar salad has: #1) Become America's most popular main-dish salad; #2) Altered the lettuce industry, as the demand for romaine has skyrocketed, and: #3) Turned the chicken-topped Caesar salad into the chicken item most frequently found on restaurant menus -- even more than wings and chicken fingers. Now considered the all-American salad, it was in fact invented in Mexico in 1924 by an Italian-born immigrant to Mexico. Now considered the all-American salad, the Caesar was invented on July 4th, 1924, by an Italian-Mexican chef & co-owner of a restaurant in Tijuana, who emigrated...... View full recipe for "~ Little Gems Caesar-Style Salad w/Roasted Chicken ~ "

06/02/2018

~ Hong Kong's Cantonese-Style Tomato-Beef Stir-Fry ~

Sit down in any Chinese western-style restaurant in China, or, in any Chinese-American restaurant in the USA and peruse the menu. Allow me to point out, there will be just as many, or almost as many beef options as there are poultry, pork and seafood choices. Beef will priced accordingly too -- right up there with seafood, meaning more expensive than poultry and pork. This would lead anyone with an enthusiasm for Chinese fare to conclude: the Chinese must eat a lot of beef. They don't. In fact, most Chinese diners prefer pork to the stronger flavor of beef. The...... View full recipe for "~ Hong Kong's Cantonese-Style Tomato-Beef Stir-Fry ~"

05/31/2018

~ Chinese-American Restaurant-Style Pepper Steak ~

A few days ago, one of my Facebook friends posted a photo of her dinner, Chinese pepper-steak, and, for a few days, just like that song that gets stuck in your head, I walked around wishing everything I ate was pepper steak. As a kid in the 1960's, it was one of the first Chinese-American restaurant dishes I was introduced to, and, as a young bride in the mid 70's, it was the first Chinese-American dish I made in my own kitchen. By the time the '80's rolled around, I had three boys in elementary school, and, pepper-steak was in...... View full recipe for "~ Chinese-American Restaurant-Style Pepper Steak ~"

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 ~"

05/12/2018

~ The Perfectly-Broiled 22-Minute Pork Blade Steak ~

The pork blade steak is my new-to-me muse -- in my own words, it's a bone-fide kick-butt man-sized pork chop. Known as pork steak, pork butt steak or pork blade steak, these bone-in steaks are cut from the shoulder of the pig -- the same part of the porcine used to make pulled pork. Similar in taste and texture to close-kin country-style spareribs*, they were invented in St. Louis, MO, and are a Midwest staple. As a country-style spare-rib lover living in central Pennsylvania, I ask the Sam's Club butcher to custom-cut these inexpensive, lesser-to-unknown-to-our-locale steaks for me. Perhaps this...... View full recipe for "~ The Perfectly-Broiled 22-Minute Pork Blade Steak ~"

04/13/2018

~ Strawberry, Steak, Blue-Cheese and Arugula Salad ~

Strawberries aren't just for dessert, and, if the Northeast ever gets a break in the weather, the local strawberry season will be just around the corner. That said, the California-grown Driscoll's strawberries I found in the grocery store yesterday are plump and sweet, and, one of the man-sized flank steaks my husband picked up at Sam's Club today are going to team up for a hearty, sweet-and-savory, main-dish salad for a delightfully-carnivorous Sunday dinner this evening. Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus back in the 1970's. Because...... View full recipe for "~ Strawberry, Steak, Blue-Cheese and Arugula Salad ~"

04/07/2018

~ Melanie's Perfectly-Cooked 18-Minute Flank Steak ~

When I want a perfectly-cooked, rare- to medium-rare steak, one that gets cooked indoors, next to the elegant filet mignon, the rustic flank steak is my choice. That said, in terms of taste, texture, versatility and price, without compromise, hands-down the flank steak wins on all points -- which is why I purchase one or two almost every week. In my food world, there's plenty of room for premium Delmonicos, NY strips, porterhouse and T-bones too, but, in terms of cooking steak indoors vs. grilling steak outdoors, those cuts typically "just don't do it" for me like filet or flank....... View full recipe for "~ Melanie's Perfectly-Cooked 18-Minute Flank Steak ~"

04/05/2018

~ Pasta with Butter and Cheese and Sweet Sausage ~

The Italians came up with the cure for the late-night movie-watching snack-attack centuries ago: Pasta al burro con formaggino (pasta with butter and cheese). It's a no-nonsense, feed-me-now-snack, a quick-to-make side dish, and, it's a delicious foil for flavorful pasta sauces too. Choose any shape of pasta (short, fork-friendly shapes work best), and, if you have a link or a patty of breakfast sausage on-hand, not only do the flavors melt into the mixture like they were born to be there, without almost any extra effort, it transforms the dish into a hearty meal for one or two. A simple,...... View full recipe for "~ Pasta with Butter and Cheese and Sweet Sausage ~"

04/02/2018

~ The Japanese Take on Salisbury Steak: Hambagu ~

Japanese hamburger steak. If it doesn't sound very Japanese, it's because its origin is not. It's an...... View full recipe for "~ The Japanese Take on Salisbury Steak: Hambagu ~"

03/21/2018

~The McDonald's-Style Big Mac Cheeseburger Salad~

When my foodie friends (people who like to cook, can cook and cook often), start talking about a yummy salad made in the style of McDonald's iconic Big Mac, I listen. I listen because these are friends I listen to, and, because I have been known to indulge in an occasional Big Mac. Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun is, in my opinion, the yummiest cheeseburger creation in the takeout-lane of the drive-thru fast-food circuit. September 1968 -- The Bic Mac was invented in Pittsburgh by a McDonald's Franchise Owner named...... View full recipe for "~The McDonald's-Style Big Mac Cheeseburger Salad~"

03/19/2018

~ Teriyaki-Style Slow-Cooker Baby-Back Spare-Ribs ~

How you cook spare-ribs is your business. Here in Happy Valley, sometimes we smoke 'em, sometimes we grill 'em, occasionally I make them in the oven, and, recently, I've started experimenting with slow-cooking them. Past that, even if you aren't a fan of crocket science, it might interest you to know that Japanese-seven-spice blend and teriyaki sauce, when substituted for traditional Tex-Mex rubs-and-mops is a delicious alternative to typical ribs -- give 'em a try. Do not confuse spicy "Japanese-seven-spice" powder with aromatic Chinese five-spice powder. They are completely different. "Shichimi togarashi", originated in Japanese apothecaries in the 17th century...... View full recipe for "~ Teriyaki-Style Slow-Cooker Baby-Back Spare-Ribs ~"

03/15/2018

~ Thai Chicken and Pineapple-Fried-Rice Casserole ~

Thai-Malaysian pineapple-fried-rice is a classic Thai dish that's easy to get addicted to. It's divine. Grains of fragrant jasmine rice bejeweled throughout with bits of golden pineapple, cashews and raisins -- it's a taste unlike the fried rices of China and Hawaii. It's a staple item on the menu of most Thai-American eateries, the choices being pineapple-fried-rice, or, pineapple-fried-rice with chicken or prawn. It can be served in a pretty bowl as a side-dish or a main-dish, or, as they do in the tradition of Thailand, baked and served in a carved-out fresh pineapple. A hearty 4-season casserole w/all the...... View full recipe for "~ Thai Chicken and Pineapple-Fried-Rice Casserole ~"

03/03/2018

~ Thai-Style Oven-Roasted Barbecued Half Chicken ~

In the wide, wide world of food, almost every culture has a favorite way to serve grilled chicken. In Thailand, that would be gai yang. Those are the Thai words for grilled chicken, more specifically a very small, whole or half chicken that's been marinated in a soy-and-fish-sauce-based coconut-creamy, cilantro-greeny mixture laced with fragrant lemongrass, ginger, garlic and scallions. Throughout Thailand, the recipe for gai yang does vary from cook-to-cook, but not very much. Not to be confused w/authentic Thai gai yang... ... mine = American chicken infused w/authentic Thai flavor. In Thailand, small, lean chickens are skewered, cooked over...... View full recipe for "~ Thai-Style Oven-Roasted Barbecued Half Chicken ~"

02/28/2018

~ Greek-Style Flank Steak Salad or Pocket Sammies ~

I'm going Greek today. It happens a few times a year -- my lust for lemon and garlic and oregano combined with crumbly feta cheese and/or creamy Greek yogurt takes over. Thank goodness I have a few excellent recipes go to. Sometimes I'm inclined to quash my craving by incorporating shrimp, other times I choose lamb, chicken is not off limits, but, one of my all-time favorites is flank stank. When duly-marinated and rare-cooked via broiling or grilling, it is a carnivorous Greek goddess's dream come true. I adore this hearty, main-dish salad topped plenty of crunchy herb-bread croutons, and,...... View full recipe for "~ Greek-Style Flank Steak Salad or Pocket Sammies ~"

02/20/2018

~Japanese-Style Oven-Broiled Teriyaki-Style Cod Fish~

Eat more fish. I've heard it too many times to count, and, I've preached it too many times to count. Joe and I love fish, especially white fish, so, for me, keeping it in our weekly meal rotation is easy. That said, serving it to people who've determined they dislike fish, or worse, trying to entice children to try fish, can be a tricky, fishy business. On such occasions, teriyaki fish fillets or fish skewers, served with a veggie stir-fry and some rice, is my go-to "just try it" fish dinner. As a lover of Asian fare, teriyaki-in-general is one...... View full recipe for "~Japanese-Style Oven-Broiled Teriyaki-Style Cod Fish~"

02/18/2018

~Moist & Juicy Breaded & Deep-Fried Chicken Cutlets~

Breaded chicken cutlets are a big time-saver for a working parent. By keeping a bag on-hand in the freezer, after a quick thaw in the microwave, any number of kid-friendly meals can be put on the family dinner table in less than an hour. That said, the chicken cutlets found in the frozen-food section of the grocery store, are, for the most part: terrible. From way-too-much-cardboard-esque-breading to skinny, dried-out and rubberlike, I find them reprehensibly unpalatable. When I was raising three boys, after trying two (maybe three) brands of frozen, breaded chicken cutlets, and proceeding to throw all the remains...... View full recipe for "~Moist & Juicy Breaded & Deep-Fried Chicken Cutlets~"

02/14/2018

~ Creamy-Coconut & Spicy-Hot Jamaican Pork Curry ~

Throughout the Caribbean, porcine reigns supreme, and, when it comes to perfectly-balanced, bright, slightly-sweet and spicy-hot curry blends, the Jamaicans have cornered the market. That said, the world is full of curries, they are all different, and, for the home cook, it's almost impossible to prepare an authentic curry outside of the region it's prepared in, within its country of origin. Why? Because outside of the United States, curry is not a store-bought dried spice blend or wet paste that produces a predictable end result. They're hand-made, mortar-and-pestle pulverized, dry or pasty concoctions of spices or herbs, the amounts of...... View full recipe for "~ Creamy-Coconut & Spicy-Hot Jamaican Pork Curry ~"

02/11/2018

~Pork Butt Blade Steaks w/Peachy Keen BBQ Sauce~

Known as pork steaks, pork butt steaks or pork blade steaks, these bone-in steaks are cut from the shoulder of the pig -- the same part of the porcine used to make pulled pork. Similar in taste and texture to close-kin country-style spareribs*, they were invented in St. Louis, MO, and are a Midwest staple. As a country-style spare rib lover living in central Pennsylvania, I ask my butcher to custom-cut these inexpensive, lesser-to-unknown-here steaks for me. Perhaps this post will help them to catch on "here in the counties", and start showing up in our local markets. *Country-style ribs...... View full recipe for "~Pork Butt Blade Steaks w/Peachy Keen BBQ Sauce~"

01/31/2018

~ Low & Slow-Cooked Crockpot-Casserole Meatloaf ~

Meatloaf cooked in the crockpot -- it's not crock-our-world crocket science. Busy home cooks have been using Betty Crocker's method for slow-cooking meatloaf for decades. Having been a stay-at-home-mom all my life, I've always cooked my mom's all-beef meatloaf in the traditional manner, by popping it into a 350° oven for about an hour, but, having tasted the crockpot-cooked versions of relatives and friends, I can report: they're quite good. For the most part, there's no discernible difference between a crockpot-cooked meatloaf vs. an oven-baked meatloaf. That said, when it comes to catering to a crowd for a casual get-together,...... View full recipe for "~ Low & Slow-Cooked Crockpot-Casserole Meatloaf ~"

01/24/2018

~ Hatch Green Chile Chili with Pork and White Beans ~

Having traveled to Mexico and New Mexico, I've eaten green chili a few times -- twice "as is", out of a bowl with tortilla chips, and once, burrito-style (wrapped up in a flour tortilla with avocado, scallion, cilantro and crema). It was excellent -- different, but excellent. That said, each time I ate it, I secretly wished there were beans in it -- and maybe a little jalapeño Jack cheese added to the latter one too. Today's the big day. White beans are going into my green chili and I can't wait. In many regions of Mexico and New Mexico...... View full recipe for "~ Hatch Green Chile Chili with Pork and White Beans ~"

01/18/2018

~ Bone-Suckin' Slow-Cooker Baby-Back Spare-Ribs ~

The machinations of making ribs in a slow cooker never seemed right to me -- kind of like trying to fit a square peg into a round hole. I've seen people bend entire racks, slice and stack sections, even cut them into individual riblets That type of rib abuse is why I never attempted it, but, as a person who likes my ribs fall-of-the-bone tender, there was never a doubt the slow cooker could achieve that. After all, just like a Dutch oven placed on the stovetop or in the oven, it's what slow cookers do, tenderize meat -- especially...... View full recipe for "~ Bone-Suckin' Slow-Cooker Baby-Back Spare-Ribs ~"

12/15/2017

~ The China Syndrome: An Easier Chinese Char Siu ~

During December and January, like clockwork, without notice, and, for reasons unknown, I crave Chinese food. It happens every year. Sometimes I order take-out or delivery from my favorite two places, and, other times I take the time to make it. In either case, in my kitchen, I feed my inner-Chinese about once a week. I affectionately and chucklingly refer to my condition as: The China Syndrome. All snickers aside, note that a great percentage of my Chinese recipes get posted during the months of December and January. December of 2017 is no exception. Char = fork (noun & verb)....... View full recipe for "~ The China Syndrome: An Easier Chinese Char Siu ~"

11/30/2017

~ Spin Off: My Kentucky Hot Brown Mac and Cheese ~

When it comes to television, we all know what a spin-off is. A favorite character or two breaks from the original show to start another show with no change to their name or relationship to the original show. Maude was a spin-off of All in the Family, Rhoda a spin-off of Mary Tyler Moore, and, Better Call Saul a spin-off of Breaking Bad. Under the right well-thought-through circumstances, spin-offs can be a resounding successes. The concept is the same for recipes. I love it when this happens, and, in the case of today's recipe, my turning a decadent open-faced turkey...... View full recipe for "~ Spin Off: My Kentucky Hot Brown Mac and Cheese ~"

11/28/2017

~ 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 ~"