For years I made my own pesto, a favorite summer condiment. Basil is so full of flavor and has many uses in recipes. In the past I used a lot as I could grow as much as I wanted; I always started my plants from seed too. Make a batch, top with a little olive … Continue reading
This is my last recipe using up the gifts of apple cider and Cortland apples from family who came to visit. I have numerous recipes using these ingredients but as usual I like to try something new. This recipe comes from a new cookbook by Michael Symon, (2023) “Simply Simon Suppers.” This is the first … Continue reading
When it’s March I always think of “corned beef” for St. Patrick’s Day and the fact is I do have some Irish heritage (thanks Ancestry). Corned beef and cabbage is often on the menu partly because I enjoy the leftovers in reuben sandwiches. This year I wanted to make something new and different in the … Continue reading
Gochujang is one of the “hot ingredients” that is trending in 2018, according to the Food Network Magazine. It is a Korean paste, made from chile peppers, sticky rice and fermented soy beans – a spicy paste sharing the glory with the likes of Sriracha. Gochujang is one of three pastes that help boost the … Continue reading
I love meatballs of all kinds and have a few different recipes on my blog including my favorite to serve over pasta with my marinara sauce. If you would like a spicy recipe to use as an appetizer check out David Lebovitz’s recipe. I recently looked through Chef Geoffrey Zakarian’s “My Perfect Pantry” cookbook and … Continue reading
A merguez appetizer, Paris and David Lebovitz. This is my special recipe to celebrate Fiesta Friday’s First Anniversary, or FF #52. I was rather busy until mid-week co-hosting Fiesta Friday #51 along with Jhuls so I was a little limited on time coming up with a new appetizer or beverage recipe to share. I have … Continue reading
This recipe comes from”Schuler’s: Fresh Recipes and Warm Memories” cookbook written by Jonathan and Hans Schuler. This recipe is totally different from the meatballs I use to love to eat at the restaurant. See my recipe Win Schuler’s Meatballs with a Sweet and Sour Sauce which I posted not too long ago. There are … Continue reading
This is the original recipe I use to enjoy at the Win Schuler Restaurant in Ann Arbor until they closed. I worked nearby as a librarian for a Federal agency and we frequently went there for lunch,” happy hour” and sometimes dinner. They do still have their original restaurant in Marshall, Michigan which is not … Continue reading
This is a Weight Watcher’s casserole dish that is tasty and minus much of the usual fat and calories (I even cut back on the salt). It is a little time-consuming to prepare but the results are worth it. I have found that tomato-based Weight Watcher’s recipes need more sauce or tomatoes added, otherwise they are too … Continue reading
This is another pasta dish that I have been making for a long time and a great dish to serve a crowd. Once I made this in a 4-inch deep pan (for a bunch of family) and it took a little longer that I expected for it to cook through. We ate a little later… so … Continue reading