Last year there was three of us for Thanksgiving. Depressing, even though I loved my company! Thanksgiving to me is about groaning boards of food and lots of people with which to share. Since that wasn’t happening, I did want to make Thanksgivng special for our little crowd, so I upped the degree of difficulty with my turkey and created this roulade, or stuffed rolled turkey breast, as the centerpiece of our fest for three. It was a feast for the eyes and the tastebuds as well.
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Summertime is upon us, which means, among other things, barbecue season! Hot summer days with food on the grill, fresh seasonal produce, and of course, good friends and family. This year, get-togethers seem extra sweet, so why not drop a dessert recipe on you deserving people? Gonna do it right now.
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Like everybody else, I'm missing my favorite restaurant food, so I keep this recipe in my back pocket for when I'd like something a little different. Crazy Chicken is a dish I first tried at the Pearl Restaurant in Peterborough, NH, and I may have been able to get the recipe for the tangy lime-based dressing which serves as the sauce. I've made some tweaks along the way and I, too, am willing to share, because sharing is caring.
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The end of summer comes way too soon, and with autumn upon us, it's time to pick the last of, well, everything from the garden. This results in a LOT of red and green tomatoes of several different varieties. Time to make salsa.
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I have four bananas that are close to checking out so we are making banana bread today. My sister makes the best banana bread but she works for a living so instead of calling her for her recipe I am gonna figure it out. I look at a few recipes online and mald a few together. Then I spill way too much cinnamon in it and it works. Here we go.
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I love a summer salad in the refrigerator, it is the gift that keeps on giving. Make it once, have it for days. I have posted recipes for rice salad, orzo salad, pasta salad and potato salad. Today we are doing a crunchy couscous salad and I am using everything I have in my own refrigerator and pantry. Waste not, want not.
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My grandmother used to can fruits and vegetables all the time, and I remember going to the orchard to buy a bushel of peaches with her in late summer. The next day she would have gleaming jars of perfectly preserved fruit to last through the winter months and beyond, carefully lined up along the steps down to the basement. I've always wanted to can things, but my fear of doing it wrong and making people violenty ill has been holding me back. Time to face my fears. We will be canning jam today.
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Someone I know has been bothering me to try my own rotisserie chicken recipe, and since I have time, chicken and a rotissierie grill, what the heck? I set aside all day Sunday to get it ready. I'll serve it up with some yellow rice, steamed lemon broccoli and some lightly tossed greens. The menu is set, gotta figure out my technique.
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My son Derek made me my first Moscow Mule in February of this year, and while I had heard of them, I had never tried one. They are pretty great! Light and fizzy with just enough ginger and lime. You don't NEED a copper mug, but I'm swanky and like stuff like that.
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We've been doing Friday night virtual cocktail hour with friends for a couple of weeks now, like many of you, so I thought I'd give you a recipe sure to please!
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It's time to clean out the refrigerator, lots of little odds and ends in there, and in these times especially, I am not about wasting food. The first thing I see is ground pork and some veggies that are needing to be used. Hmmm... what will it be? Meatloaf? Meatballs? A quick web search on "ground pork recipes" comes up with more than a few for stir fry. This sounds perfect!
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It seems we all are baking these days because otherwise we'd kill each other, so here is a cookie recipe that will make your people happy. It makes about 3 dozen cookies. Bake what you want or need for the week, then freeze the portioned cookie dough balls to bake another day. Or month. They're kind of delicious, you might want to double up. And don't forget to leave care packages for the people in your life you can't see as much as you'd like to right now. #frontporchdropoff
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Last Easter I was looking for a spring-like appetizer that didn't require a lot of effort (I'm talking to you, deviled eggs!). So I delegated the deviled eggs to a guest and came across this easy and delicious Asparagus Tart. I pretty much used the Food Network recipe here, nothing to improve upon. Next time I make it I will trim the puff pastry up neater.
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I've been cooking from the pantry these days, like everybody else, and made a delicious Black Eyed Pea and Ham dish, but it needs a side. I have cornmeal and a few simple ingredients to work with. We're making cornbread.
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Just like everybody, we are well into social distancing due to the COVID 19 pandemic. We've stocked our pantry with the usuals - rice, beans, pasta, jarred and canned goods, spices, baking supplies, etc., plus the refrigerator and freezer are pulling their own weight. I had picked up a small bone-in ham, since it's the gift that keeps on giving, but could find only one kind of dried bean on the shelf - black eyed peas. Never used them, but I'm gonna now. A bean is a pea is a bean, right?
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We're traveling again. First stop: Denver, for less than 24 hours. We do a quick overnight on our way to Las Vegas and then Park City. What to do with such limited time? Call up and old friend and make a dinner date. She suggests TAG Restaurant in Larimer Square, a brief walk from our hotel. Gonna do it.
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I don't know how I got this lucky, but a beautiful Greek woman is coming to my house to make her mom's spanakopita recipe today for our family holiday party tomorrow. Spanakopita is a delicious spinach pie and I'm gonna share the recipe with you, because Merry Christmas.
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