If you love kimchi in a grilled cheese or macaroni and cheese you will enjoy this recipe. Well, I certainly did and see my links to recipes below. This Korean pickled vegetable loves being paired with cheese and is delicious in this spicy bread. Be sure to chop the kimchi very small or you might … Continue reading
Herbes de Provence is a general term for a variety of herbs that can include oregano, thyme, savory, rosemary and lavender (not always included). It is to be used in cooking and not as a finishing herb and can be adapted to taste with your preferences. It is not to be mistaken for fines herbes … Continue reading
I received a cookbook for my birthday this year – surprise! surprise! Many know I have an extensive collection; the challenge is finding a cookbook that I don’t have. My niece and her hubby gave me “Every Season is Soup Season” by Shelly Westerhausen Worcel. For me this is true as I can eat soup … Continue reading
Since I made Meera’s chicken curry I thought I would also make her version of naan. Both the curry and the naan recipes were adapted by Sam Sifton from NYT Cooking. I also checked the one cookbook I have that Meera published “Made in India: Recipes from an Indian Family Kitchen,” 2015 and both recipes … Continue reading
This is a very easy appetizer where Pillsbury Original Crescent Rolls do most of the work along with turkey pepperoni (can use regular of course) and finely grated mozarella cheese. I think it needs more pepperoni, cheese and a few herbs like basil and/or oregano so there won’t be such a doughy taste – just … Continue reading
HAPPY HALLOWEEN! Over the years I had many character and specialty pans that I used to make cakes; for the kids and adults – mainly birthdays, holidays and special occasions. This skull pan from Nordic Ware is a recent purchase that I used to make pizza skulls a few years ago and now cornbread skulls. … Continue reading
I am always browsing through my older cookbooks looking for something new and different. These recipes from Martha Stewart’s Appetizers certainly met that criteria. I love slice-and-bake cookies but this is the first time making slice-and-bake crackers. I made two versions: one uses white flour with sharp cheddar, gruyere cheese and poppy seeds and the … Continue reading
When Mom made a pie there was always leftover dough to make into cinnamon roll ups and she give them to her four kids for a special treat. But when you don’t have leftover dough, puff pastry sheets come in handy. For the dip you can buy the brand Nutella or if you’re feeling creative … Continue reading
What? A hot dog in puff pastry? This is another American phenomenon that I grew up with despite the fact sausages (some say) dated back to pre-Columbus days. We seem to give credit for its appearance in America to a Coney Island vendor named Charles Feldman. I mean you can’t go to any sports event, … Continue reading
I’ve been wanting to make this casserole for a few years but I’ve always made my MIL’s creamed corn recipe for Thanksgiving and then maybe my favorite cornbread muffins with jalapenos and cheese. This casserole includes the bread element by using a corn bread mix with the corn mixture. It’s sweet, moist, full of corn … Continue reading