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
I was looking for a simple Asian inspired chicken recipe that stood on its own without being too complicated. I loved the idea of sides instead of say a stir-fry. This is another great recipe from Alana Kysar’s Aloha Kitchen – Recipes from Hawaii. This is what is called a plate lunch option which is … Continue reading
This is my fourth chicken tenders recipe and the second one from Food52 which is authored by Ashley Rodriguez. This one has to be the best as it turns a classic recipe beyond the realm of kid food. Chicken tenders were always a favorite since the kids were little – simply breaded chicken with ranch, … Continue reading
I get regular emails full of recipes using Fustini’s vinegars and oils. I have made a few including West Michigan Blueberry Chicken Salad and Lavender Balsamic Strawberries with Mascarpone Cream and Turkey Tetrazzini. When I lived in Ann Arbor I shopped at their store all of the time but now that I have moved further … Continue reading
Kielbasa often appears on our holiday brunch table and it is usually sliced, cooked in beer or wine and served with a variety of mustards. See also Holiday Kielbasa Brunch. This version “hasselbacks” the kielbasa into 1/4-inch slices (but not all the way through) and is roasted basting with a glaze and served with roasted … Continue reading
I receive regular recipes from thekitchen.com and this chicken dish tweaked my tastebuds. The white wine/white wine vinegar sauce sounded wonderful and light which was flavored with fresh rosemary and smashed garlic cloves. I was not mistaken and it was a perfect dinner served over my favorite rice. The author attended a Kosher Italian cooking … Continue reading
A few years ago my sister Marna, mentioned it would be nice to have a gravy for a pork tenderloin I grilled. So, I did a little searching and came up with this recipe. Very basic and simple – I like the addition of soy sauce and she did too! I just checked the dates … 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
There are a few Korean ingredients that I am particularly fond of and one of them is gochujang. I love this spicy, hot, deep red paste that adds so much flavor and color to any recipe. Once you try gochujang there is no turning back – it will become a favorite of yours too!
I am a big fan of all types of rice and all versions of it too. Rice is not meant just for a stir-fry but all kinds of delicious and unique dishes. This Portuguese rice by a Food52 reader’s mother is another recipe that caught my eye. Linguica is a smoke-cured pork sausage seasoned with … Continue reading