Make Candied Lemon Slices! WOO-HOO!!!
Thursday, December 27, 2012
When Life Hands You Lemons....
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
Saturday, December 1, 2012
Mac-n-Cheese=Good. Mac-n-Three Cheese=BETTER!
This batch has Tillamook Cheddar, Muenster and Parmesan. Too much is never enough! My recommendation: Use a combination of cheeses whenever you make mac-n-cheese. Beats boxed crap full of chemicals EVERY time, even if you just use one type of cheese.
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
Friday, November 30, 2012
Another Successful Dish from Leftover Holiday Turkey
Turkey Croquettes! Okay, so they were patties. They cooked faster that way. The remainder of the Thanksgiving turkey went into these. Good stuff.
On a side note, the mixture itself would have made for some great turkey salad sandwiches<<<and that is coming from someone who is NOT a fan of chicken salad sandwiches. Tuna, sure. Never have cottoned to chicken salad, though. Maybe I will now, however.
You can view the recipe here: Baked Turkey Croquettes.
On a side note, the mixture itself would have made for some great turkey salad sandwiches<<<and that is coming from someone who is NOT a fan of chicken salad sandwiches. Tuna, sure. Never have cottoned to chicken salad, though. Maybe I will now, however.
You can view the recipe here: Baked Turkey Croquettes.
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| Baked Turkey Croquettes..err...umm...patties...Ha! |
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
Wednesday, November 28, 2012
Oh! Those Thanksgiving Leftovers!
It was Day 5 of leftover turkey and ham. What to do, what to do? Luckily we had a free-range turkey for Thanksgiving. What does that mean? No funky flavor after two days of storage, that's what. Sometimes after only one day. That's what happens with the conventionally raised turkeys, anyway.
Do you know that funky flavor I'm talking about? It's a chemical flavor...that's the best way I can describe it. A strange aftertaste. That's the way it always was with the ever-popular Butterballs and other major brands. We stopped buying those many years ago.
Anyway, we had reached Day 5 of leftover turkey and ham. Since the meats were still very tasty, we had a Cobb Salad with turkey, ham, bacon, two cheeses-(Tillamook Cheddar and a Parmesan/Gouda Cheese-a lovely pairing, by the way.), carrots, red cabbage, cucumber, avocado, red onion and boiled eggs...all over a lovely mix of four different greens: Iceberg, Butter Lettuce, Romaine and spinach. Add to that some black olives, a nice green olive mix and some Chia seeds.
Was it good? Boy, oh boy! It was delicious! We never would have been able to pull off eating the leftover turkey in a salad on "Leftovers-Day 5," if we had used a turkey pumped full of growth hormones and other nasty stuff.
So...here it is, along with some other dishes we have enjoyed with the leftovers: Turkey and Dumplings and Ham-n-Cheddar Quiche.
The turkey and dumplings were plain with no veggies added. We had our veggies on the side. The quiche was made with leftover ham, Tillamook cheddar, Goat Feta Cheese, red bell, green bell, onion, and of course, eggs.
It has been a great year for Thanksgiving leftovers. There's still a bit of turkey left. I'm mulling over a couple of recipes in my head. We'll see if they "pan" out. That's pan out...get it? Ha ha ha!
Do you know that funky flavor I'm talking about? It's a chemical flavor...that's the best way I can describe it. A strange aftertaste. That's the way it always was with the ever-popular Butterballs and other major brands. We stopped buying those many years ago.
Anyway, we had reached Day 5 of leftover turkey and ham. Since the meats were still very tasty, we had a Cobb Salad with turkey, ham, bacon, two cheeses-(Tillamook Cheddar and a Parmesan/Gouda Cheese-a lovely pairing, by the way.), carrots, red cabbage, cucumber, avocado, red onion and boiled eggs...all over a lovely mix of four different greens: Iceberg, Butter Lettuce, Romaine and spinach. Add to that some black olives, a nice green olive mix and some Chia seeds.
Was it good? Boy, oh boy! It was delicious! We never would have been able to pull off eating the leftover turkey in a salad on "Leftovers-Day 5," if we had used a turkey pumped full of growth hormones and other nasty stuff.
So...here it is, along with some other dishes we have enjoyed with the leftovers: Turkey and Dumplings and Ham-n-Cheddar Quiche.
The turkey and dumplings were plain with no veggies added. We had our veggies on the side. The quiche was made with leftover ham, Tillamook cheddar, Goat Feta Cheese, red bell, green bell, onion, and of course, eggs.
It has been a great year for Thanksgiving leftovers. There's still a bit of turkey left. I'm mulling over a couple of recipes in my head. We'll see if they "pan" out. That's pan out...get it? Ha ha ha!
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| Cobb Salad |
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| Turkey-n-Dumplings |
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| Ham-n-Cheddar Quiche |
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
Tuesday, November 27, 2012
I Love Food and Food Loves Me...
An accidental gravy heart on Thanksgiving. Not that mashed potatoes-(made with real butter and cream)-and gravy are particularly good for your heart...but...well...at least these are free of chemicals and other nasty additives. So I conclude that they are definitely better for you than other versions. Ha!
And were they good? OH, LAWDY!! They were goooooood!! It's okay to indulge once in a while, and Thanksgiving is surely the day to do it.
And were they good? OH, LAWDY!! They were goooooood!! It's okay to indulge once in a while, and Thanksgiving is surely the day to do it.
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| Accidental Gravy Heart |
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
Wednesday, November 14, 2012
Mushroom Overkill? Not at All!
You won't find a burger like this at a fast food joint! Here are the mouth-watering ingredients:
A Portabella(o) mushroom (for the patty), Muenster Cheese, Goat Cheese (locally produced), sauteed button mushrooms, sauteed red onions, roasted red bell pepper, and avocado. You doan need no stinkin' condiments!
Make this beauty at home. You'll never regret it!! Click ***HERE*** for the standard version.
A Portabella(o) mushroom (for the patty), Muenster Cheese, Goat Cheese (locally produced), sauteed button mushrooms, sauteed red onions, roasted red bell pepper, and avocado. You doan need no stinkin' condiments!
Make this beauty at home. You'll never regret it!! Click ***HERE*** for the standard version.
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| Double Mushroom, Double Cheese, Eat right up, It's Sure to Please! |
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
Monday, November 12, 2012
Aaaaaaah!! What the Hell is it?
It looks like something Sigmund the Sea Monster left behind after one of his strolls on the beach!! Not even close, Friends and Neighbors!
It's a lovely pile of cabbage patties. Yum, yum, YUM! Growing up around Czechs and Germans will give you intimate knowledge about cabbage. There are many ways to prepare it and for all of the recipes I've seen and tasted so far, they're all good!
This one is as simple as can be: about 3 cups of shredded cabbage, 1/4 cup of thinly sliced onion (or more, if you like), 2 eggs, a dash of milk, 1/4 cup of flour, 1 tsp. of baking powder. Oh and salt & pepper to your taste.
Not fancy at all. A great companion dish for Polish sausage, German sausage, ham, pork loin, pork roast and even pork chops. Well, let's be honest, it's great with chicken and beef, too. I think it's good enough for the main dish in a vegetarian meal, too, especially with an interesting sauce to top it off.
It's a lovely pile of cabbage patties. Yum, yum, YUM! Growing up around Czechs and Germans will give you intimate knowledge about cabbage. There are many ways to prepare it and for all of the recipes I've seen and tasted so far, they're all good!
This one is as simple as can be: about 3 cups of shredded cabbage, 1/4 cup of thinly sliced onion (or more, if you like), 2 eggs, a dash of milk, 1/4 cup of flour, 1 tsp. of baking powder. Oh and salt & pepper to your taste.
Not fancy at all. A great companion dish for Polish sausage, German sausage, ham, pork loin, pork roast and even pork chops. Well, let's be honest, it's great with chicken and beef, too. I think it's good enough for the main dish in a vegetarian meal, too, especially with an interesting sauce to top it off.
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| Yummy Cabbage Patties |
I love food. I love talking about it, creating wonderful dishes, and feeding people. The kitchen is my happy place and I love conducting experiments there, whether the dishes are savory or sweet. I like to blog about it when I have time, in hopes that I might help or inspire others. I don't consider myself a food snob, though I am picky about how certain meals are prepared. I'm happy with a simple meal at home, like beans and cornbread, as well as a meal in a fine-dining establishment (and everything in between). I hope you enjoy my blog and leave me some feedback if you have time.
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