Love to use my slow-cookers as they are a portable, year round appliance. Plug them in the garage or deck if it’s warm outside and inside if the weather is cooler. Michigan has been going back and forth with the weather, one day it’s in the 80’s (unseasonal this time of year) and snow flurries … Continue reading
When I first met Gene (hubby) this was one of the few meals he cooked for me… – then there was hash from a can or if he wanted to get fancy a chuck roast surrounded by vegetables and mashed potatoes. He did make a good omelette too! I actually have a picture of his … Continue reading
This chili is a Mediterranean-spiced meat sauce used as a topping for spaghetti – that’s right, spaghetti. It was developed by Macedonian immigrant restaurateurs in the 1920s. It was first served in 1922 at Empress Chili and while many local restaurants offer this dish there are over 250 “chili parlors” specializing in Cincinnati Chili. It … Continue reading
Normally, it’s a turkey or a black bean burger for me and I rarely have a beef burger but I did enjoy these two different beef burgers with kimchi added. Just a few ingredients and you have a delicious, juicy burger with a little heat. The first one I made the kimchi is mixed in … Continue reading
Today is Cinco de Mayo. I don’t celebrate this holiday as many do but it turns out my recent recipes have been of Mexican origin. Actually, thanks to my sister who said I have not posted many Mexican or Tex-Mex recipes. My last post I made Mexican Barbacoa that cooked in my slow cooker for … Continue reading
Awhile ago I posted a recipe using a coleslaw mix in a stir-fry. Now, I would like to share with you another mix that makes stir-fries easier as well, but is still quite tasty. Broccoli slaw has 3 ingredients: broccoli, carrots and red cabbage – wonderful combination added to a meat of your choice and … Continue reading
First thing that comes to mind is what is a “chuck tender roast”? That’s the question that first got me interested in this recipe. I knew what a chuck roast is but chuck tender? It is also known as mock tender roast, medallion pot roast, scotch tender, chuck filet and chuck-eye. It is the muscle … Continue reading
Jarcuterie has been called the COVID-19 friendly food trend that has replaced (for now) the many shared charcuterie platters seen all over the internet, in our homes and restaurants. These are a lot of fun to put together and the possibilities are just endless. I used a lot of ingredients I already had and the … Continue reading
Like the rest of the country Michigan is in a heat wave. Temps have been in the 90’s and the same is predicted for this week. I’ve been craving Chinese food and since I don’t even do take out or delivery I decided to make a new recipe to satisfy my desire for spicy food. … Continue reading
Cottage pie was the precursor of shepherd’s pie. It originated in Ireland and the United Kingdom some time in the 18th century as a means of using up leftovers. Back then mutton was a more flavorful alternative to beef or lamb, at least for the Irish. Cottage pie referred to the consumers of this pie; … Continue reading