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Showing posts from December, 2011

Happy New Year to YOU!

May you all have a  fantastic 2012 that is filled with:
Good Health
Success and

Happy New Year!!!

Cranberry-Maple Syrup and Merry Christmas!

Your pancakes will really be perfect on Christmas morning when drizzled with this mouthwatering cranberry-maple syrup! 
This syrup is a cross between a colorful jam and viscous syrup.  Crushed cranberries provide an interesting texture with a tart flavor, mingling with the sweet sticky maple syrup.  Four ingredients are all it takes.  Cook the cranberries in the maple syrup, until they pop, then crush the cranberries with a potato masher.   The aroma as it cooks is mouthwatering. 
I saw this recipe somewhere on the internet a while back, but don’t remember where.  It’s a great recipe ~ so try topping your waffles or pancakes with this fruity syrup!

Cranberry-Maple Syrup
1 cup pure maple syrup 1 cup fresh cranberries ½ teaspoon orange zest 1 tablespoon butter
In a saucepan over medium-high heat, bring syrup, cranberries and orange zest to a boil. Reduce heat, and simmer, until the cranberries have popped, about 3 minutes. Remove from heat and crush cranberries with a potato …

Fried Apples My Way

I’ve always been crazy about apples ~ especially, baked apples, until I made fried apples; they’re even better!  Fried apples are not quite apple pie but a close second.  Perhaps, most folks think of fried apples as a dessert; but in my mind, it's a side dish.  This is a simple, seasonal food that is packed with flavor.
Cook the apples just until they are fork tender.  They can quickly surrender and turn to mush, so watch them closely.  It’s as easy as apple pie!

Fried Apples
4 apples:  2 Granny Smith and 2 Honeycrisp ½ teaspoon lemon juice 2 tablespoons butter 3 tablespoons brown sugar (I use Splenda) Dash salt ½ teaspoon cinnamon Dash nutmeg
Melt butter in skillet. Drizzle lemon juice over apples. Cover and cook about 15-20 minutes or until tender.  (Watch closely; they can turn to mush quickly). Sprinkle with cinnamon and nutmeg, and toss. Serve warm or room temperature, maybe with a dollop of whipped cream.

Be sure to take time to check out my friend, Linda’s, great blog @…

Corn-in-a-cup From Stephen’s Unorthodox Cookbook

Wednesday morning Haiku for you…

claims he eats like wren
while cooks spam from can superb
and that’s no bird seed!

I’m a little late with this, and had intended on posting it in November but; if you follow my blog, you will remember it was a hectic time at our house then. 
Stephen was inspired to make corn-in-a-cup after having it at Jack-n-Grill in Denver.  I love corn and the name intrigued me, and then I realized that he really didn’t give measurements or directions for it.   

I took the plunge, anyway, and whipped the dish together quickly and snapped a couple of photos.  How hard could cooking it be?   A cup of corn, some chile powder, hot sauce and parmesan, easy, easy and actually, pretty good. 
Then, I had second thoughts about it:
If you’re acquainted with Stephen’s blog, The Obsessive Chef,you’re aware of his colorful, entertaining writing and his cookbook is no different.  “Unorthodox” is the word that comes to mind!  I agree with Stephen though, it’s good to “think outside the …

Crispy Sesame Chicken

Sesame seeds on oven-fried chicken?  Crispy chicken without a grease-filled iron skillet? 
This recipe got my attention, when I saw it in my America’s Best Recipes cookbook, and I had to try it!  The recipe includes grated Parmesan cheese and dry breadcrumbs, along with sesame seeds for the breading.  Use skinless chicken and it’s even healthier.
I can tell you this chicken ROCKED!   It turned out very crispy and juicy and smacked of good flavors.  Just try it --- I bet you will think so also!

Crispy Sesame Chicken
1 cup grated Parmesan cheese ½ cup fine, dry breadcrumbs ¼ cup plus 2 tablespoons sesame seeds 1 teaspoon pepper 1 (3 to 3½-pound) fryer chicken, cut up, skinless ¼ cup butter, melted
Combine first 3 ingredients in a small bowl and stir well. Dip chicken in butter. Dredge in breadcrumb mixture. Place in a 13 x 9-inch baking dish. Bake at 350 degrees for 1 hour or until done. 4-6 servings
Yum!  Tender and crispy too!
Be sure to visit my friend, Linda’s blog @My Kind of Co…

Baked Salmon with Mushrooms and Garlic

I really like salmon ~ whether it’s straight out of the can or fresh and grilled or baked.  But, I’ve never combined it with mushrooms until now and it definitely won’t be the last time. 
The origin of the recipe is a mystery to me; one of those in my “must try” file.  Whatever, it’s delicious!  The blend of ingredients compliments the salmon excellently.   It’s a tasty salmon dish that goes great with a helping of rice and broccoli, for a good side dish!

Baked Salmon with Mushrooms and Garlic
1 pound fresh mushrooms, sliced 1 pound salmon filets Salt and seasoned pepper, to taste 4 tablespoons Italian breadcrumbs ¼ cup onion, chopped 4 cloves garlic, chopped 2 tablespoons finely minced parsley 2 tablespoons olive oil 2 tablespoons fresh lemon juice Lemon wedges for garnish, optional
Preheat oven to 375 degrees. Place mushrooms in baking dish that is sprayed with a cooking spray. Salt and pepper salmon filets and layer over mushrooms. Combine breadcrumbs, onion, garlic and parsley…

WOO HOO!!! I’m Soooo Happy to Be Back!

I’ve missed all of you, and thought of you often!  I have been on the internet very little since late October and here is the reason why… 
Close to dinner time on October 25th, Bill told me to call the paramedics because he was having difficulty breathing.  During his hospital stays, he had several lung and heart procedures; was diagnosed with pericarditis, resulting in pericardial window surgery.  He is very thankful as well as happy ~ and I am too ~ to say that all test results were good and he is recovering well.  I knew 4 days ago he was returning to his usual self when his sense of humor returned!
And now that I’m back, I’ve got a tasty Chicken Marsala recipe for you.  I really like Italian dishes, and the depth of flavor in this one will surely have you repeating the recipe many times.  This is a lighter version of Chicken Marsala, without the usual ingredients of butter, flour and cream.
It’s a simple Marsala sauce:  reducing Marsala wine to a thin syrup with mushrooms and braisi…

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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