Lately when I sit outside to enjoy the beautiful Michigan weather I have been going through my cookbooks. I discovered this recipe from two brothers, Max and Eli Sussman who wrote “This is a Cookbook – Recipes for Real Life” first printed in 2012. A fun read as I always enjoy learning about the authors. … Continue reading
Recently, “The Kitchen” shared recipes for the Fourth of July. Katie Lee presented a grilled version of the famous “bloomin onion” but much healthier than the deep fried many people have tried (me for one) at Outback Steakhouse. Her version sure did catch my attention as I love onions and this looked like the perfect … Continue reading
Here is another good appetizer that you can make ahead of time and then reheat when you are ready to serve them. Bite-size goodness! This is the color you want…
Sheet pan recipes are so convenient and actually fun to make. Pork tenderloin, or “Gentlmen’s Cut” is a great candidate for this type of cooking as well as the three veggies I’ve used (technically, potatoes are a stem vegetable) Then I also love, love balsamic vinegar and rosemary! Great combination and all on one pan! … Continue reading
Recently I saw an idea/recipe in Bon Appetit about three stages of caramelizing onions. In the past I have just made them to a golden brown for every recipe. Sometimes I have kind of scorched them where they were no good or even under cooked them where the recipes have no depth. Most times they … Continue reading
These beans were one way Gene especially liked them cooked. My sister-in-law gave me this recipe some 15 years ago at a family reunion and I still have my hand-written notes on how to cook these beans. I added a little sugar and salt and pepper to taste. Very simple but very good and the beans need … Continue reading
Cajun seasoning adds some nice heat to these Weight Watcher’s potatoes. If you like things on the mild side use less or even a different seasoning. Only 2 points per serving and this recipe serves 6. 1-1/2 lbs. new potatoes, cut into wedges 1 red or white onion, cut into wedges 1 tbsp. olive oil … Continue reading
Sweet Vidalia onions and caramel-like balsamic vinegar combine to make a sweet and complex dish and only worth 1 point per serving.
Fajitas always make a good sandwich any time during the year. Three main ingredients make up this tasty wrap; meat, onions and peppers. The big difference is the type of meat, what you marinate the meat and vegetables in, for how long and the toppings you serve with it. Also see my recipe Rajas Con Crema for a … Continue reading
Slow sauteeing brings out the sweetness of the spices, herbs and onions and the mellow flavor of the bell peppers. A great summer entree when there is so many colorful herbs and vegetables such as peppers, at least here in Michigan.