As mentioned in previous posts I am revisiting cookbooks I have not used in awhile. At the same time I am looking for recipes to use up ingredients I have in my pantry and refrigerator. A few times a year I go through everything, seeing what has expired, soon to expire or using an ingredient … Continue reading
Labor Day is a federal holiday in the United States to honor the American labor movement and the contributions of laborers to the achievements of America. It also signifies the unoffical winding down of summer, cooler temperatures, sports and returning to school. Many people are grilling such things as hamburgers, steaks, or chicken. Barbecuing a … Continue reading
Kebabs are a favorite dinner to grill; beef, chicken and pork all make good choices using different marinades to enhance their flavor. Vegetables I like to grill are usually zucchini, red onion and red pepper. I usually serve them over rice or noodles with a sauce, gravy or leftover marinade that I set aside. Raw … Continue reading
I wrote a few notes on this recipe from my old file such as “excellent” “very good gravy” “Gene likes”. I thought it came from one of the (8) Weber Grill Cookbooks I own but I couldn’t find it. This is just the kind of recipe they would make, or so I thought. Anyways, my … Continue reading
Finally I made a recipe using pears and it’s a good one too. It’s easy to make and with just a few ingredients which include a delicious Cinnamon Pear Balsamic Vinegar and fresh herbs. Yes, it’s early November and I can still pick my thyme and sage. It got up to 78 on November 1st … Continue reading
This is one of my favorite Chinese dishes and this low calorie version with a lighter sauce is really good. I have added some more vegetables and changed the directions a little. Pork tenderloin slices do not need so much cooking time as Weight Watcher’s suggests. See also my recipe Sweet and Sour Pork where the pork is fried (you could … Continue reading
Many of us here in Michigan in mid-February wish we were visiting one of the Caribbean Islands right now. This recipe is very tasty even just marinating the pork for 2 hours as well as up to 2 days. There are 4 points per 3 slices of pork and comes from a new Weight Watcher’s cookbook that has lots of … Continue reading
Over the holidays one of my sisters checked my site for any information on brining a turkey (I had not posted any recipe yet) and that has prompted me to look into brining again. I have not done a lot of brining mainly due to health issues in my family. Too much salt in your diet is not good! … Continue reading
This is an old recipe from a local cookbook – I believe it might have come from “The Bountiful Arbor” which I do not have any more. Anyways, the calvados/apple jelly sauce makes this dish special. Calvados is an apple brandy produced in Normandy. The apples are fermented into cider which is then distilled in … Continue reading