March 27th and a chance of snow..but spring has sprung indoors with forced forsythias and store bought tulips!
Peas, Lemon, and Pearl Onions
We were invited to a Saint Patrick’s Day Party recently and when I offered to bring a dish the host suggested I bring a green vegetable, perhaps peas and pearl onions. I was happy to oblige, and immediately began thinking how I could jazz it up a bit. My thoughts turned to a favorite recipe…
Twice Baked Potatoes
This recipe originally came from a microwave cookbook that came with my GE range of twenty plus years. With our kitchen remodel four years ago we replaced that range with my GE Mnogram electric cooktop and my GE Monogram double ovens, both of which I really love. I have never been one to cook with…
Carrot Cupcakes With Cream Cheese Frosting
Carrot Cake?… Carrot Cupcakes? However you slice it, what a way to get your veggies! This recipe I’ve had for twenty plus years, and have no idea where it came from, but if I had to guess I would say the Chicago Tribune Food Guide. It is written for a bundt pan, but I’ve always…
Rigatoni In Woodsman’s Sauce
Food and Wine Books’ cookbook simply titled PASTA, first published in 1994, is a wonderful compilation of some really winning pasta recipes. It is a collection of 160 original recipes including authentic Italian dishes, Asian specialties, all-American favorites, and others. This recipe for Rigatoni In Woodsman’s Sauce is one I’ve looked at over the years,…
Barbecued Salmon Fillets and Spiced Pilaf
This is my first blog since returning from a week in Florida visiting with family, and soaking up some sun and warm temperatures. Whenever I go away it doesn’t take long for me to miss being in the kitchen. While visiting my brother who has been renting a condo as an escape from Chicago’s winter,…
VALENTINE CUPCAKES Turn your favorite chocolate cake recipe into cupcakes, frost with my fluffy white frosting, to which you add a drop of red food coloring to give it a hint of pink, and top with a heart shaped candy! HAPPY VALENTINE’S DAY!
Linguine With Roasted Salmon And Lemon
With all the health benefits continually attributed to eating salmon I find it is the one fish we eat more than any other. First of all, it’s about the only one my husband really likes. Of course he is more open to eating other fish as long as they’re breaded and fried, which I do…
Pan-Seared Strip Steak With Red-Wine Pan Sauce And Pink Peppercorn Butter
I usually prefer my steak seasoned generously with kosher salt, and lots of freshly cracked black pepper, and simply grilled to a crispy crusty exterior with an interior somewhere between medium rare and medium. Sometimes I may add a drizzle of olive oil and a few cloves of smashed garlic. After seasoning it I will…
Stuffed Peppers
This recipe for Stuffed Peppers comes from a little known book that my husband gave me shortly after we were married 40 years ago. Excuse me for a minute…it’s a little frightening to see that in print. Really? 40 years? Okay, I’m recovered…now back to the meat of the matter…see, I haven’t lost my sense…