I love many things about the flavors of stuffed green peppers. But the texture of the stuffed pepper often comes out all wrong and the pepper itself can be difficult to eat. Also, to my taste, green bell peppers on their own can be a little bitter. Also, coring, stuffing and cooking whole peppers is … Continue reading Peppers Unstuffed – Easy Weeknight One-Pan Pepper Caseserole
Paella – Supermarket Style
A week or two ago, I asked my Facebook peeps what they would like as the subject of my next food blog. Per request, I've already done Crème Brulee, now I'm honoring a request for Paella. This is not a particularly difficult recipe, but there are quite a few steps, so it is a little … Continue reading Paella – Supermarket Style
Creme Brulee – Super Simple and Insanely Delicious Dessert for 2
Crème Brulee started off known as burnt cream in Colonial American and 18th century Britain. It turned up in a French cookbook in the late 1800s under the name Crème Brulee, which means burnt cream. But the Crème Brulee stuck with this simple custard, making it sound pretty dang fancy on restaurant menus. This is … Continue reading Creme Brulee – Super Simple and Insanely Delicious Dessert for 2
Slow Hurry Curry
I will start off by saying that this is not my usual blog post with step-by-step instructions and lots of photographs. This is something I threw together from what I had in the house. When I make it next time, I'll be sure to take lots of photos, but you don't need pictures to whip … Continue reading Slow Hurry Curry
Cherry Pepper Poppers – Cream Cheese, Bacon, Cheddar and Sweet Pepper Poppers
My beautiful niece stopped by to help me cook. How cool is that? For our Friday night game night snack, we whipped up some cream cheese and bacon stuffed poppers with a twist. Instead of using jalapenos, we used marinated cherry peppers, the kind you pick up at the olive bar at the supermarket. I … Continue reading Cherry Pepper Poppers – Cream Cheese, Bacon, Cheddar and Sweet Pepper Poppers
Asian tuna tartare crisps – restaurant favorite at home
One of my favorite things to eat in the whole wide world is the Ahi Tuna Crisps at P.F. Chang's. Delicious raw tuna with an Asian-inspired vinaigrette I decided to give it a try at home after my husband texted me that he'd picked up some sushi-grade tuna at our favorite local market, Walt … Continue reading Asian tuna tartare crisps – restaurant favorite at home
Perfect Corn on the Cob in 5 Minutes
Perfectly cooked corn on the cob is just a few minutes away!Here's how to make it. First, shuck some fresh sweet corn. As you can see by the photo, removing all the silks is not my strong point. Now put the corn in a microwave safe dish or plate. I usually cut the cobs in … Continue reading Perfect Corn on the Cob in 5 Minutes
Making a Fritatta – super quick and inexpensive supper.
I made a frittata for supper. And I used the Vine app to record it. Here's how it's done, just click on image to play: https://vine.co/v/hqndYXgvaHE/embed/simple//platform.vine.co/static/scripts/embed.js Then there's the cooking method: https://vine.co/v/hqnQM9rTva2/embed/simple//platform.vine.co/static/scripts/embed.js What? You want instructions? Why weren't you paying attention? Okay then, for those of you not paying attention. 4 eggs beaten with 3 … Continue reading Making a Fritatta – super quick and inexpensive supper.
Liver With Caramelized Onions And Red Wine Sauce – I Promise It’s Good
If you like liver and onions, you're going to love this. If you've been subjected to bad liver and onions, I might be able to change your mind about them. Interesting note: during our first conversation my husband and I discovered that we both love Star Trek, We were also both big fans of the … Continue reading Liver With Caramelized Onions And Red Wine Sauce – I Promise It’s Good
Swiss Steak Reconsidered
My husband told me didn't like Swiss Steak. I explained that it was because he'd never had my Swiss Steak. Me, I love the stuff. Well, I love it when it's made right. If you don't like it, it could be because you've had the kind that's basically a tough hamburger patty with some tomato … Continue reading Swiss Steak Reconsidered