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Showing posts from March, 2012

Balsamic Succotash

I am a succor for succotash and always have been!
Normally, I prepare it the “traditional” way; just corn and lima beans with milk, a little butter and salt and pepper, and a sprinkling of sugar; especially at Thanksgiving time – that’s the way Mom always made it.  




This is an updated, sophisticated finish to an old-time favorite from Cooking Light.  Instead of 2 tablespoons butter, I coat the skillet with cooking spray and add 1 or 2 teaspoons butter, for less fat.
You know the sweet/tart taste of balsamic vinegar – it’s perfect here, blending with the other ingredients.  This makes a lot for a mouthwatering side dish, but it’s a great lunch in my book, packed with protein and fiber!  If you like succotash too, try this new version!  It’s truly delicious!  

Balsamic Succotash
Ingredients:
2 tablespoons butter (I use cooking spray and 1-2 teaspoons butter) 1 cup chopped onion (I used sliced shallots) 1 teaspoon minced garlic 2 cups frozen whole-kernel corn ½ cup chopped red bell pepper 2 teaspoo…

Oven “Fried” Chicken

Both of our moms made “the best” fried chicken years ago, but I probably could count on one hand all the times I’ve cooked it.  And that’s mainly for the usual reasons; the messy frying and cholesterol. 
But, the truth of the matter may be that I never really mastered the art of frying chicken.  The times I tried, it was always done on the outside, with a beautiful deep golden brown crust, and under-cooked on the inside with a greasy layer.  



Then I resorted to oven “fried” chicken.This is a great recipe with just the right blend of ingredients to make everyone satisfied.Sometimes, I add more garlic powder, and add Mrs. Dash Onion and Herb Seasoning.The Italian seasoned bread crumbs are perfect ~ a delicious alternative to seasonings blended with flour.

Oven “Fried” Chicken
Ingredients:
1 (3- pound) chicken, cut up or favorite pieces 3 tablespoons butter
Coating: 1 teaspoon garlic powder 1 tablespoon Mrs. Dash Lemon Pepper Seasoning Blend ½ teaspoon salt 1 teaspoon seasoned pepper 1 cup Italian …

Chocolate and Cappuccino Coffee Cake

So… you say you’re a chocolate addict and a coffee lover?  Then, there is no reason why you won’t like this coffee cake… 
But, even better, you adore a little coconut thrown in the mix?  Splendid!  A bite of this will surely put you on cloud nine!

Chocolate and Cappuccino Coffee Cake is made with a kitchen staple, “Bisquick.”  You know ~ that bright yellow box with the delicious looking pancakes on the front, that’s filled with baking mix.  I can’t say that I use it often but, it’s good to know it’s around and handy for quickly stirring up a fresh home- baked goodie. 
This coffee cake from Betty Crocker is easy to make and is a great sweet treat for breakfast or as a snack later in the day!



Chocolate and Cappuccino Coffee Cake
Ingredients:
1/3 cup flaked coconut
1/4 cup chopped pecans
1/4 cup sugar
1 tablespoon butter or margarine, melted
2 cups Original Bisquick
2/3 cup milk or water
1/4 cup sugar
2 tablespoons butter or margarine, melted
1 egg
1/3 cup semisweet chocolate chips, …

Cheesy Baked Mostaccioli

A lot of recipes for mostaccioli call for 5 or 6 Italian sausage links and then tell you to remove the casing before cooking.  I don’t know about anyone else, but why bother… just buy the sausage in bulk form to make the job easier. 



This recipe makes a lot of mostaccioli ~ note the size of the baking dish!  It’s great for a small group and is perfect for a potluck; or, half would freeze well for a later meal.  This is easy and delicious and gives you that satisfied feeling after eating it.  Use jarred pasta sauce if you want to make it even easier.  It’s delicious!




Cheesy Baked Mostaccioli
Ingredients:
16 ounces mostaccioli 2 pounds bulk Italian sausage 1 green bell pepper, chopped 1 large onion, chopped 4 garlic cloves, minced 2 cans (14.5 ounce) Hunts Fire-roasted Diced Tomatoes 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste ½ cup water 1 (8-ounce) can sliced mushrooms, drained well ½ cup black olives 2 teaspoons sugar 1 teaspoon dried basil 1 teaspoon seasoned pepper 4 cups (16 ounces)…

Savory Hamburger Pie

Seriously, doesn’t hamburger pie sound just a bit strange?  It sounds like a "concoction" that was served in my high school lunchroom. 
But, I’m crazy about hamburgers and since this includes mashed potatoes for Bill, I felt compelled to make hamburger pie the other night.  It was a chilly day and this proved to be a good “stick-to-your-ribs” meal.

I’m sure there are a lot of versions of this “meal-in-one” dish and I’m guessing it resembles Shepherd’s Pie.  I used very lean ground beef and added mushrooms to the mix.  This recipe is from my “vintage” Better Homes and Gardens cookbook.  It’s a tasty, easy, hearty dish that I thought was really good and Bill thought was really great!



Savory Hamburger Pie Adapted
Ingredients:
4 russet potatoes, peeled and cut into cubes Milk Salt, to taste 2 tablespoons butter 1½ pounds lean ground beef 1 large onion, chopped 3 garlic cloves, minced 8 ounces fresh mushrooms 3 cups frozen green beans, thawed 1 (10-ounce) can condensed tomato soup Salt and seaso…

Marinated Chicken with Lemon and Honey

This chicken is tender and moist with just the right amount of sweetness, and there’s crispy skin too!

I believe if you make this chicken recipe, it will be a hit with your family and friends.  The chicken marinates in a mixture of lemon juice, honey, garlic, paprika and oregano that compliments the chicken perfectly and helps to tenderize the chicken. 
This can be thrown together quickly and is simply delicious!


MarinateChicken with Lemon and Honey                     
Ingredients:
3 tablespoons honey ¼ cup lemon juice 1 teaspoon grated lemon peel 3 teaspoons garlic, chopped 1 tablespoon paprika 1 teaspoon dried oregano ½ cup extra-virgin olive oil ½ teaspoon salt and pepper 4 bone-in chicken breast halves, skin on
Method:
In a medium bowl, whisk together all ingredients, except the chicken. Place chicken breasts in a glass dish, in a single layer and add the marinade. Marinate for 30 minutes or up to 2 hours in the refrigerator, turning the chicken occasionally. Preheat oven to 400 degrees. Place ch…

Pork Chops with Cabbage and Potatoes

This is my spin on a one-dish meal ~ potatoes, cabbage and pork chops; all thrown together, with no “cream of ??? soup!”


I relish the taste of caraway seeds; you know:  the little brownish seeds that are in rye bread, giving it that unique flavor.  The small, sort of tannish-brown, caraway seeds taste similar to anise, only milder; sweet, but a little sharp.  It is said to be used in Europe longer than any other herb.  

I hope you try this recipe!  It makes for a great dinner on these chilly evenings we’re still having!



Pork Chops with Cabbage and Potatoes
Ingredients:
4 pork chops 1-2 tablespoons oil 1 small head cabbage, large chop 4 potatoes, peeled and sliced 1 onion, sliced 2 cups low-sodium chicken broth 3 tablespoons flour 1 teaspoon caraway seeds Paprika, sprinkled
Method:
Preheat oven to 350 degrees. In a skillet, brown pork chops on both sides in a small amount of oil; set aside. Place cabbage in the bottom of a baking dish. Add a layer of potatoes and onions over the cabbage. In a medium bowl…

A Healthier Beef Stroganoff

It was during the “ultimate comfort food era,” the 1950’s, when Beef Stroganoff migrated from its origin in Saint Petersburg, Russia, to the United States.  Sautéed pieces of beef were served in a sauce with “smetana” or sour cream, and mushrooms.  



The story goes that a culinary competition was held in the 1890’s, during Czarist times, when a daring chef concocted this savory dish.  The chef was employed by a high-ranking noble family, the Stroganov’s.  They were wealthy beyond belief with, at one time, having 155,000 serfs on the 6.5 million acres the family owned. 
The creative chef named the dish in honor of his patron, Count Pavel Alexandrovich Stroganov and took away first prize.  A spin on the Beef Storganoff story is that it was created specifically for the Count because he had lost his teeth and was unable to chew a steak.



This version is a delicious dish that really took us by surprise.The recipe is from The New American Heart Association Cookbook.It is packed with delectable…










“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







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