When entertaining, especially by those who do not know me well, I am invariably asked what my favorite appetizer, salad, casserole, etc. happens to be. And I am always at a loss how to answer the question. So, I decided to get my act together and prepare an answer when next I am asked this question. But limiting myself to only one dish in each category was an impossibility. Because after enjoying many wonderful, in this case, appetizers over the years, and sharing the recipes with you on this site, selecting even just a few required me to go back over each one and whittle the number down to a realistic number.
But how to narrow down my favorites? I realized there was only one way to do that. So, my criteria became – if I could only eat the same several dishes per category for the rest of my life, which ones would I choose? That became quite difficult, because I wouldn’t have posted any recipe on my blog unless I wanted to eat it again. But of course, like everyone, I have my all-time favorites.
But going through the process also gave me some insight into what I want to serve us over the next few years. Do I want to keep experimenting, or simply prepare our favorites and then re-introduce them to my readers? Actually, Mr. C. suggested that I re-post some of our favorites rather than always feeling like I needed to start from scratch. And since I have always appreciated his insight, I think I am going to go in that direction.
Now that doesn’t mean that no new recipes will be coming your way. Just not as many. Which leaves me not spending so much of my time on wasted endeavors.
So, you may not be seeing as many sparkling new recipes on this site. But rather a reminder that some of the best dishes have been around for a long time. And perhaps you too might profit by a reminder that Swedish Meatballs, for example, are not only a fabulous appetizer, but also a wonderful main dish.
So, without further ado – a list of my all-time favorite appetizer recipes. All the recipes are on this site with the titles given exactly as you will find them below.
And as always, peace and love to all.
Bacon and Parmesan Stuffed Mushrooms
Bacon Wrapped Water Chestnuts
Baked Brie with Curry Powder, Chutney, and Toasted Pecans (under Two Brie, or not Two Brie, That is the Question)
Buffalo Wings
Butternut Squash, Blue Cheese, and Walnut Tart
Cheddar Pecan Crackers
Chunky Shrimp, Avocado, and Tomato Dip
Creamy Curry Dip
Crostini (great base for all kinds of spreads)
Deviled Eggs
French Chicken Liver Pâté
Grilled Marinated Prawns (can also be a main dish)
Guacamole
Hot Pepper Chicken Bites with Cilantro Sour Cream Sauce
Hummus A Tune Mr. C.(two recipes in one)
Marinated Goat Cheese
Mussels in Ancho Chili Cream Sauce
Olive Stuffed Cheese Balls
Onion Dip
Pastrami Roll Ups
Quick and Easy Party Mix
Rosemary Roasted Cashews
Smoked Salmon Spread
Southern Pimento Cheese Spread
Sun Dried Tomato and Basil Spread
Swedish Meatballs (can also be a main dish)
Sweet and Sour Chicken Wings (can also be a main dish served with rice)
OK, I know I’m a food snob, but until a few years ago I couldn’t prepare a decent pork chop to save my life. Not that I didn’t try, because I did try. But I almost always produced a piece of meat that could have been used as shoe leather. Pork tenderloin, no problem. But pork chops, Yee Gods, what was I doing wrong? Well, I will gladly admit what I was doing wrong. I was cooking the chops until all semblance of tender and juicy was about 20 degrees ago. In other words, I was cooking my poor pork chops like my parents used to cook veggies when I was a kid. To death! But thankfully, I have now learned to not over fry or bake pork chops.
Now, part of the problem was that when I was young trichinosis was still a major concern when cooking pork. So, I learned – cook pork until it is beyond redemption (i.e. till no possible harm could come from eating a pig product). But those days are far behind us. And thankfully, it is now well known that if pork is cooked to about 145-degrees, there is nothing to worry about. So, below you will find a really good recipe for pork chop success.
I found this recipe, with a few minor changes from me, on the realsimplegood.com site. And as the name of the site implies, this recipe is truly really simple to prepare, and really, really tasty. And juicy. No shoe leather anywhere near these chops.
So, if you too love pork chops, then I recommend you give this recipe a try. And if you are lucky enough to have a meat department in your local grocery store that offers Berkshire Pork, I highly recommend you spend the extra nickel and go whole hog on this. Because Berkshire pork is really a cut above.
Well, it’s the day before Thanksgiving and my defrosted turkey is sitting in the fridge with a salty herb mix covering every inch of its inside and outside. I roasted some additional turkey parts today, and they are residing in the fridge waiting to become turkey stock tomorrow morning. I have homemade bread cubes toasted and eager to become stuffing. My new recipe for Savory Dried Corn Casserole is safely tucked in the refrigerator anticipating its possible insertion into the Carr family list of “must have” Thanksgiving dishes. And my new recipe for Creamy Grape Salad is also ready to be introduced and given either a thumbs up or down. And since I am married to the nicest man I know, a Papa Murphey’s pizza is baking in our oven.
This often happens at our house. I’m so busy during the day before a big event, that I forget about (or don’t have the strength left) to cook dinner. Mr. C. has absolutely no problem with either taking me out or bringing something home for us. So, with no further ado, please excuse me while I go enjoy someone else’s hard work on my behalf.
And to all, Happy Thanksgiving. And do try this recipe. It makes for two wonderful pork chops. Or four, if you double the recipe. Etc. etc.
And as always, peace and love to all.
½ tsp. chili powder
½ tsp. brown sugar
½ tsp. smoked paprika
½ tsp. dried thyme
½ tsp. dry mustard
½ tsp. sea salt
freshly ground black pepper
¼ tsp. granulated garlic
¼ tsp. granulated onion
2 (1½ to 2-inch-thick) bone-in pork chops (Berkshire pork preferred)
2 T. extra virgin olive oil
Make the seasoning mix by whisking the chili powder, brown sugar, smoked paprika, thyme, dry mustard, sea salt, black pepper, granulated garlic, and granulated onion together in a small bowl.
Place the pork chops on a low sided baking pan and drizzle the oil over each pork chop. Rub the oil over both sides of the pork chops. Season the pork chops on both sides with the seasoning mix.
Bake the chops in a pre-heated 350-degree oven for about 20-25 minutes, or until the internal temperature reaches 140-degrees. (The temperature will rise to 145-degrees as it rests.)
Remove from the oven and allow the chops to rest for at least 5 minutes before serving.
If you ever wanted to bake a simple white sandwich or part whole wheat sandwich bread for a gathering, then these two recipes would work well for you. They are both easy to prepare, taste terrific, and feed lots of people. Or as I am going to do with the leftover bread from yesterday’s JazzVox home concert, where I served 35 people Sloppy Joes (recipe on site) over toasted slices of both of these breads, use the leftovers for the dressing I am making this Thursday (Thanksgiving). So, kill two birds with one stone, or as in this case use the same breads for two meals, WHY THE HECK NOT? And hurray!
Not only did I save a great deal of money by making my own base for Sloppy Joes, but it is also now completely unnecessary for me to pay an exorbitant amount of money for dried bread cubes at the grocery store. And that brings up a good point.
Even if you don’t make your own bread, you can still buy a cheap loaf of white or whole wheat bread and simply cut the bread (crusts and all) into small cubes and dry them at a very low temperature in your oven. Why the people who package cut up days old bread charge such ridiculous prices (Brownberry Premium Unseasoned Cubed Stuffing 12 oz. for $12.25) and get away with it is beyond my comprehension! So, even if you don’t want to bake your own bread, just buy a loaf of Wonder Bread (a 20-oz. loaf of white sandwich bread from Walmart $2.92) and make the dried cubes yourself! OK, I’m done pontificating!
Anyway, both of these recipes make for very simple, but tasty and inexpensive sandwich bread. I hope you enjoy both the recipes.
And for all of you who are hosting Thanksgiving dinner, I’ve included my favorite recipe for Turkey Dressing at the bottom of this post. The dressing is savory and just a perfect base for Turkey Gravy with Cognac. (You can find that recipe on this site.)
So, to all of you who are hosting Thanksgiving dinner, bless you for all your hard work. And all of you attending Thanksgiving in someone else’s home, be sure and thank your host and hostess. They have put in a lot of work on behalf of you and all the others that participated in the dinner.
And for all of you who read my blog, thank you for being a part of my life. It remains a great joy for me to be able to share my love of cooking with each and every one of you. And for me to share with you my hopes for a better world for everyone, everywhere.
I leave you with the lyrics to What the World Needs Now by Hal David (lyricist) and music composed by Burt Bacharach.
What the world needs now is love, sweet love It’s the only thing that there’s just too little of What the world needs now is love, sweet love No not just for some, but for everyone
Lord, we don’t need another mountain There are mountains and hillsides enough to climb There are oceans and rivers enough to cross Enough to last ’til the end of time
What the world needs now is love, sweet love It’s the only thing that there’s just too little of What the world needs now is love, sweet love No, not just for some, but for everyone
Lord, we don’t need another meadow There are cornfields and wheatfields enough to grow There are sunbeams and moonbeams enough to shine Oh listen, Lord, if you want to know
What the world needs now is love, sweet love It’s the only thing that there’s just too little of What the world needs now is love, sweet love No, not just for some, oh, but just for every, every, everyone
PEACE AND LOVE TO ALL AND HAPPY THANKSGIVING
WHITE SANDWICH BREAD
2½ c. slightly warm milk
1 T. active dry or instant yeast
1 T. granulated sugar
6 – 6½ c. unbleached all-purpose flour
2 tsp. kosher salt
¼ c. (½ stick) unsalted butter, room temperature
veggie oil
Pour the warm milk into the bowl of your stand mixer and stir in the yeast and sugar. Let sit for 5 minutes, or until foamy.
Add about half of the flour. Stir until well blended. Add another couple cups of the flour, salt, and butter and knead for about 8 minutes or until the dough is smooth and elastic. Add enough more flour as needed.
Pour a bit of veggie oil in the bowl, and using your hands and a stiff spatula, form the dough into a lightly greased ball. Cover with plastic wrap and let sit for 1 – 1½-hours or until doubled in size. Lightly grease a 13×5-inch loaf pan and a 9×5-inch loaf pan and set aside. Or 3 9×5-inch loaf pans.
Turn the dough out onto a lightly floured surface. Punch it down and roll it into a rectangle about 20-inches long. Fold the long side of the rectangle toward the center, press to seal the edge. Fold the bottom of the rectangle to the top to make a cylinder. Cut a third of the loaf off. Place the longer piece in the 13-5-inch pan and the shorter piece in the smaller pan. Or if you are using 3 9×5-inch pans, divided the long piece in thirds. Place the dough in the prepared pans seam side down, tucking the ends in and pressing the dough into a flat piece of dough in each pan.
Cover with plastic wrap and leave for an hour, or until the dough almost doubles. As the dough rises, pre-heat the oven to 375-degrees with the rack in the middle of the oven.
Bake for 30-32 minutes or until the internal temperature reaches at least 190-degrees. Remove from oven and turn the loaves out of the pan onto a rack to cool.
Store covered at room temperature.
WHOLE WHEAT SANDWICH BREAD
2 c. whole milk ¼ c. honey 4 tsp. active dry yeast
4 T. (½ stick) unsalted butter, room temp.
2 tsp. kosher salt 3 c. whole wheat flour
3 T. vital wheat gluten, opt. (but recommended) 1½ to 2 c. bread flour extra virgin olive oil
Heat the milk slightly (about 105 degrees). Pour into the bowl of a stand mixer and add the honey and yeast. Let stand for about 5 minutes until the yeast bubbles.
Add the butter, salt, whole wheat flour, vital wheat gluten, and ½ of the bread flour. Mix until combined.
Cover and let stand for 15 minutes. Add in the remaining bread flour and with a mixer fitted with a dough hook, knead the dough on medium speed until the dough is smooth and springy. (about 6 minutes)
Pour a bit of olive oil in the bowl, and using your hands and a stiff spatula, form the dough into a lightly greased ball. Cover with plastic wrap and let double in volume (about 60 to 75 minutes).
Lightly grease a 13×5-inch loaf pan or 2 9×5-inch loaf pans. Set aside.
Turn the dough out onto a lightly floured surface. Punch it down and roll it into a 13-inch-long rectangle. Fold the top of the rectangle toward the center, press to seal the edge. Fold the bottom of the rectangle to the top to make a cylinder. Place the dough in the longer pan seam side down. (If you are making 2 loaves, cut the dough into 2 equal size pieces before placing in the pans.)
Cover with plastic wrap and let the dough rise for about 60 minutes.
Bake in a pre-heated 400-degree oven for about 25-30 minutes or until golden and the internal temperature reaches at least 190-degrees.
Remove from oven and immediately turn the loaf or loaves out of the pan(s) onto a cooling rack and let cool thoroughly before slicing.
TURKEY DRESSING (with or without cooked breakfast sausage)
1 c. butter
1½ c. chopped celery (stalks and leaves)
2 med. onions, finely chopped
12 to 14 lg. button mushrooms, chopped
1 c. chopped fresh Italian parsley
2 cloves garlic, finely minced
1 T. minced fresh sage
1 T. dried thyme leaves
2 T. poultry seasoning, or more to taste
1 tsp. savory, either powdered or dried leaves
2 tsp. kosher salt
freshly ground black pepper
16-20 c. dry bread cubes
1 lb. cooked breakfast or Italian sausage, opt.
3 eggs
5-7 c. turkey or chicken stock
In a large sauté pan, melt butter and add celery, onions, and mushrooms. Cook for about 5 minutes. Add the parsley, garlic, sage, thyme, poultry seasoning, savory, salt, and pepper. Remove from heat. Place dried bread cubes in a very large mixing bowl. Stir in the cooked sausage. Add the sautéed vegetables; mix thoroughly.
Beat eggs in a separate medium sized bowl. If you are using stock that is simmering happily on your stove, vigorously whisk 5 cups of the broth into the eggs. (The hot stock will scramble the eggs if you don’t stir vigorously.) Pour the hot liquid over the bread cubes and gently stir. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing and therefore is not going into the cavity of the turkey. So, any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.
Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350-degree oven for 45 minutes or until hot. (I put mine in the oven when the turkey comes out.)
OK all you bread bakers, have I got a quick and easy bread recipe for you where the dough positively MUST SPEND THE NIGHT IN YOUR REFRIGERATOR! I know, gasp! Must be refrigerated? Well, OK, I confess I haven’t tried to let it rise the usual way – 60 to 90-minutes on the counter. But to develop the lovely flavor I obtained by refrigerating the dough, you just need to trust me and put the darn dough in your refrigerator and walk away until the next day. Which for many of us who entertain over 4 people on a regular basis, is a God send.
Because all that needs to be done on the day of the event is to take the formed dough out of the refrigerator. Then allow it sit for a while on your counter and contemplate its very existence. Then heat your oven, make a few slits on top of each loaf, and pop the loaves in the oven.
While the oven is doing the hard work of turning raw dough into a work of art, you can be preparing every other dish you plan to serve while totally stressed to the max. (No wait, that might not be your situation. You might be the kind of person who has everything under control.) (I hate you BTW if that’s the case. Just kidding!) (Well, kind of kidding!)
But for me, one less menu item to worry about (on the day guests will be in my home at any minute) is ONE LESS MENU ITEM TO WORRY ABOUT! (And yes, I am a charter member of the Department of Redundancy Department. And proud as punch to be one too!)
Anyway, I came up with this recipe the other day when in late afternoon I invited our dear friends Jim and Margo over for dinner the next evening. Without any kind of idea what I was going to serve these fine people, I figured a nice bread would surely come in handy at some point. So, to the kitchen I proceeded with nary a recipe in hand. I just kind of winged it as I proceeded, writing down the recipe as I went along. Which BTW, brings me to a very good point.
Always, always, always WRITE DOWN YOUR LIST OF INGREDIENTS AND HOW MUCH OF SAID INGREDIENT YOU USED AS YOU INVENT A NEW DISH. Because, if the dish turns out to be the best stew, soup, casserole, bread etc. etc. you ever made, you are going to hate yourself if you didn’t write down how you created this masterpiece. Believe me, when you go to replicate the dish 6 months later because your family has been begging you for months to make it again, and you don’t remember what you did, YOU ARE GOING TO FEEL QUITE THE FOOL FOR NOT LISTENING TO MY WARNING/ADVICE.
Well, I’ve taken up enough of your time today. And I have been rather snarky, which really is unusual for me. (Right, Patti!) Anyway, you know that I love you all and only want the best for each and every one of you. And sometimes tough love is what’s required. My job therefore is done for the day.
Peace and love to all.
1¾ c. warm water
1 T. granulated sugar
2½ tsp. instant yeast
2 tsp. kosher salt
2 T. extra virgin olive oil, plus more for oiling the dough
1 T. unsalted butter, room temp.
5 c. unbleached all-purpose flour
2 T. cornmeal
Combine warm water, sugar, and yeast. Allow to sit for 10 minutes until the yeast foams. Add salt, olive oil, butter, and 4 cups of flour. Knead in your stand mixer using the dough hook, adding more flour as necessary to make a smooth, silky dough.
Form into 2 rectangles and roll into long loaves. Place on a baking sheet that has been sprinkled with corn meal. Oil the tops and place plastic wrap on top. Refrigerate overnight.
Remove from refrigerator and allow to rise on your counter for 1½ to 2 hours.
Pre-heat your oven to 425-degrees with a pan of hot water on the bottom rack. Just before placing the loaves in your oven, make 4-5 slits on the top of each loaf.
Bake for about 20 minutes or until the internal temperature reaches at least 210-degrees.
Remove from oven and allow to cool completely before slicing. Serve as is or dipped in OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE or sliced and toasted for CROSTINI. (See how to make both below.)
OLIVE OIL AND BALSAMIC VINEGAR BREAD DIPPING SAUCE
¼ c. extra virgin olive oil
1 sm. garlic clove (finely minced)
¼ tsp. dried basil
¼ tsp. dried oregano (Mexican oregano preferably)
2-3 crushed red pepper flakes – more if you are so inclined
pinch of kosher salt
freshly ground black pepper
2-3 tsp. balsamic glaze or good balsamic vinegar
Whisk the olive oil, garlic, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper together in a small serving bowl. Let the mixture sit for a bit.
When ready to serve with Italian bread, drizzle 2 -3 teaspoons of balsamic glaze or balsamic vinegar over the olive oil mixture.
CROSTINI
Italian Bread
extra-virgin olive oil
flaky or fine sea salt, to taste
Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.
Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.
Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, or until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.
Comfort food. Oh, how I love comfort food. And if there is anything as comforting as a big old bowl of homemade soup, then it would have to be pot pie. And OK, I know! I already have several pot pie recipes on this site. But darn, I like experimenting with new flavor combinations and I love pot pies. So, when deciding to serve pot pie the other evening, I just had to play mad scientist again. And what I came up with turned out to be pretty darn good. Thus, the fact that I am sharing the recipe with you.
If you only knew how many recipes, I don’t share with you. Because like all creative cooks, some recipes you think might work, actually do work. Others are so wrong you wonder what you were thinking. Or perhaps what you were smoking? (I don’t smoke anything, so that isn’t ever going to be my excuse.) But rest assured, I have made every recipe you find on this site. And enjoyed it. Except for most of the drink recipes Mr. C. comes up with and wishes me to share with you. Because in the wide world of adult beverages, my taste buds are terribly particular. Some might even go so far as to call my taste buds plebian when it comes to alcohol. (I’m fine with that BTW!) Because unless it’s a Tanqueray martini, one of Mr. Cs Margaritas, a gin gimlet, or an ice-cold IPA in a frosted glass, I’m usually not interested. But for most adults, a wide variety of drink recipes from which to choose is especially delightful. And Mr. C. is a very good mixologist. So, all the drink recipes on this site are wonderful too (or so I’ve been told) and have the Andy Carr seal of approval. (I do also love wine and would happily partake, except that as I have gotten older, wine no longer seems to like me! Grrrrrr)
So, now that you know all about my drinking habits and that I am a true comfort food lover, I hope you enjoy this recipe for pot pie. It’s a bit time consuming to prepare, but well worth the effort.
Peace and love to all.
For the filling:
1½ c. chicken broth
1 lg. bone-in chicken breast
1 bay leaf
2 fresh sage leaves or a tiny pinch ground sage
¼ c. (½ stick) unsalted butter, divided
½ med. onion, chopped
½ c. diced carrot
½ c. diced celery
½ c. diced zucchini
½ tsp. seasoned salt
freshly ground black pepper
2 tsp. dried thyme leaves
1 tsp. finely chopped fresh parsley
½ tsp. finely chopped rosemary
pinch granulated garlic
¼ c. dry white wine
¼ c. all-purpose flour
2 T. half & half, or more as needed
¾ c. frozen peas
¾ c. frozen corn
Pour the chicken broth into a small pan. Add the chicken breast, bay leaf, and sage leaves. Bring to a boil, reduce heat, cover, and cook just until the chicken is completely cooked. Remove the chicken and set aside to cool. Cut away from the bone and into small dice when cool. Save the broth.
After removing the bay leaf and sage leaves from the cooking broth, add the seasoned salt, black pepper, thyme, parsley, rosemary, and granulated garlic. Cover the pan and let simmer gently over low heat.
Melt 2 tablespoons of the butter in the large frying pan over medium heat. Add the onion, carrot, and celery; cook and stir for 5-7 minutes or until the carrot is crisp tender. Add the zucchini; cook and stir for 1 minute. Add wine to skillet; bring to boil. Transfer the veggies and any remaining liquid into a small bowl and set aside. (If you have already cut up the chicken, you can add the veggies to the same bowl.) Don’t wash the fry pan.
Melt the remaining 2 tablespoons of butter in the frying pan over medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended.
Reduce heat to medium-low; cook and stir for about 3 minutes. Immediately add 1 cup of the broth, whisking until the chicken pot pie filling mixture is smooth. Whisk in remaining broth and half & half. Whisking constantly, bring to boil over medium-high heat and boil 1 minute or until sauce is thick. Taste and adjust seasoning. Stir in the diced cooked chicken, veggie mixture, peas, and corn. If the sauce seems too thick, stir in a bit more half & half.
Fill 3 (5-inch wide and 2½-inch deep) Corning Ware French White casserole dishes or baking dishes of choice.
For the Crust:
1¼ c. unbleached all-purpose flour, fluffed
½ tsp. kosher salt
½ c. (1 stick) cold unsalted butter, diced
2-4 T. ice water (I used 3 tablespoons)
Combine the flour and salt in your food processor. Pulse once to mix. Add the butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse the mixture for a few seconds. If you find your mixture is too dry, you can add more water, one teaspoon at a time.
Turn the dough out onto a lightly floured surface. Divide dough into thirds. Roll out each piece of dough into about a 6½-inch circle or circles about 1½-inches wider than the top of the baking dishes you will be using. (This will allow dough to hang over the sides of the baking dish).
Place the pie crusts on top of the filled dishes and cut at least 4 slits in the pastry. (Make sure the slits go completely through the pastry allowing steam to escape.) Place the baking dishes on a baking sheet. (In case any of the filling manages to escape!)
Bake the potpies in a preheated 425-degree oven for 35 to 40 minutes or until the filling bubbles and the crust edges turn golden. (If you look at the pot pies about 20 minutes into the baking time and find that the crust edges are getting dark, cover with thin strips of aluminum foil for the last part of the baking.)
Well, as promised, just a lovely lemon dressing recipe for you to try next time you need a quick and easy dressing for almost any kind of salad containing a combination of greens. With perhaps a few curls of Parmesan cheese to make for a perfect combination of flavors.
I found this recipe on the liveeatlearn.com cooking site. And although I was skeptical about using lemon juice and red wine vinegar together, it made for just a delicious and well-balanced salad dressing. (If only I were as well-balanced! A problem I freely admit to and write about at the bottom of this preface.)
So, next time you need an easy and affordable dressing for your salad, give this recipe a try. You will not believe how good it is.
Well, that’s it for today. Mr. C. is at a rehearsal in Port Townsend. One cat (Max) is performing his daily ablution in the cat bed on Andy’s desk. While the other one is sleeping in the cat bed in front of the fireplace. The fireplace isn’t on (it’s propane), but Miles hasn’t quite figured that out. Unless of course, it’s a not-so-subtle hint for me to turn on the fire thus saving him frostbite. Both boys can be so dramatic when given even the slightest provocation. (I wonder where they get that?)
Anyway, I’m having a quiet day working up yet another recipe for chicken pot pie.
It seems like all I have been craving lately is comfort food. And I bet I’m not alone. Because the world is not a very pretty place right now. And food can provide that little bit of comfort that we all need at one time or another. And I need an abundance of any kind of comfort right now!
I have always been an avid newspaper reader and news hound. But I can hardly stand to read our local Seattle paper because of all the stories about yet another shooting, war reports, in-fighting happening on the political scene, and now all the antisemitic and anti-Palestinian behavior taking place around the world.
I can’t even begin to understand how anyone can find fault with or act against a Jewish or Palestinian person who lives in Seattle, for example. Do these prejudiced idiots really believe that a 10-year-old child is making the decision to bomb innocent people? Or any person, for that matter, who is not themselves calling the shots? (So, to speak!)
But somehow, these militants believe they have the right and the moral high ground to call people different than themselves names, make threats, and cause physical harm. How have we managed to instill so much hate in some of our citizens? And why have we, as a society, failed to learn from history? Taken the hard lessons our ancestors learned at great expense and apply them to what’s happening today. Why can’t we inculcate compassion as the framework for civility, rather than fostering hate?
I know, I do get worked up about what I deem horrific behavior. But at some point, we should all take a stand and say how we feel. We should never be made to feel that we can’t express ourselves, or the guys in black hats are going to win. They might win anyway, but at least we will have had our say. Thanks for listening. And happy cooking.
Peace and love and understanding to all.
2 T. extra virgin olive oil
2 T. fresh lemon juice
1 T. red wine vinegar
1/8 tsp. kosher salt
freshly ground black pepper
1 tsp. Dijon mustard
2 cloves garlic, finely minced
Whisk or shake all the ingredients together. Set aside or refrigerate until needed.
Great over plain salad greens with a curl or two of Parmesan for garnish.
There is just something about stuffed green peppers that practically brings me to my knees. First of all, I am a veggie lover. Have been my entire life. My parents often told the story that as a toddler I preferred green onions to ice cream. I’m not sure I believe them, but I stole veggies out of the garden as a child, (especially peas and tomatoes) so, my parents may have been telling the truth. (They usually did!) Anyway, I have loved stuffed green peppers from my earliest recollection. What I didn’t have as a child, however, were sloppy Joes. And there’s a good reason for that.
Some attribute the original Sloppy Joe to a cafe in Sioux City, Iowa, where, in 1930 a cook named Joe added tomato sauce to his “loose meat” sandwiches. Voila: a new between-the-bread offering, and the sandwich’s official name.
Well, I didn’t grow up anywhere near Iowa, and Manwich, a portmanteau of man and sandwich, was the brand name for a canned sloppy joe sauce produced by ConAgra Foods and Hunt’s, introduced in 1969. And that was long after I had gone away to college.
Apparently, this canned product contained seasoned tomato sauce that was to be added to ground beef. It was marketed as a quick and easy one-pan meal for the whole family. Which, BTW, you can still buy at your local grocery store. But please don’t!
Sloppy Joes are just so much better made from scratch and don’t contain ingredients that no one can pronounce and require a PhD in food chemistry to analyze. So, if you are so inclined to make a real sloppy Joe some evening for dinner, you will find my recipe under the captivating title – Sloppy Joes. But back to these stuffed green peppers.
Since I already had several recipes for stuffed peppers on this site but am always up for changing things up a bit, I thought using meaty sloppy Joe sauce as the filling for stuffed peppers would make a nice change of pace. And boy howdy, were these babies tasty. And just the right amount of filling for 3 halved peppers. (And how often does that happen? In my case, never!) Anyway, we thoroughly enjoyed our dinner last night. Along with half a baked sweet potato each, we feasted in style.
And tonight, for dinner, I am going to serve the leftover peppers with Cheesy Grits (see recipe below) and Fried Zucchini (also find recipe below). So, another opportunity to eat like kings.
And isn’t that the way it should be. Good homemade food with just a minimum of processed ingredients. Of course, a true food snob would look askance at store-bought ketchup and bottled Worcestershire sauce. But you know, there is being reasonable and then there’s being crazy. And to the best of my knowledge, I haven’t reached the “crazy” classification yet. (I don’t make homemade mayonnaise either.) (But I do make homemade hollandaise, but then that’s entirely different!)
Anyway, for every person there is what works for them in the kitchen. And a lot of it depends on time, monetary, and physical constraints. For me, I can still make most things from scratch. But that doesn’t mean that in 5 years (or less), I won’t be eating the words I wrote above about serving only homemade this and that. We can only do what we can do.
So, if taking shortcuts here and there gets delicious and nutritious food on your table, then go for it. We are after all, only human.
Peace and love to all.
1 T. extra virgin olive oil
1 lb. lean ground beef
1 med. white or yellow onion, diced
2 lg. clove garlic, minced
1 tsp. dried marjoram
½ tsp. chili powder
1 tsp. kosher salt
freshly ground black pepper
¾ c. water
3 T. tomato paste
2 tsp. beef base (I use Better Than Bouillon Beef Base)
¼ c. ketchup
2 T. packed brown sugar
3 T. Worcestershire sauce
2 T. red wine vinegar
1 T. yellow mustard (don’t even think about using a fancy mustard)
3 green bell peppers, cut lengthwise (or red, yellow, or orange bell peppers)
1/3 c. beef broth (or water and beef base)
1 c. grated Mozzarella cheese
paprika
In a large, covered pan, heat the oil over medium-low heat; add ground beef and sauté until browned. Add onion and garlic and continue cooking until onion translucent. Add marjoram, chili powder, salt, pepper, water, tomato paste, beef base, ketchup, brown sugar, Worcestershire sauce, vinegar, and mustard.
Bring to a boil, reduce heat, and let simmer until filling is thick, about 20 minutes.
Place the cut pepper halves in a large baking dish. Divide the beef mixture evenly between the 6 halves. Pour the beef broth into baking dish (to help peppers steam) and cover with foil.
Bake in a pre-heated 400-degree oven until peppers are tender, about 60 minutes. Uncover, and top with the mozzarella cheese. Bake another few minutes until the cheese is melted.
Remove from oven and lightly sprinkle with paprika. Serve immediately.
CHEESY GRITS
1½ c. whole milk
1 c. water
¾ tsp. kosher salt
freshly ground black pepper
½ tsp. granulated garlic
½ c. + 2 T. stone ground corn grits – not instant or quick-cooking grits
Mix the milk, water, salt, black pepper, and granulated garlic in a covered sauce pot. Set over medium-high heat and bring to a boil.
Once boiling, gradually whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions), stirring occasionally.
Once the grits seem soft and thick, stir in the butter and grated cheese. Taste, then adjust seasonings as needed.
If the grits are thicker than desired, stir in ¼ – ¾ cup hot water. The grits will continue to thicken as they cool.
FRIED ZUCCHINI
1 egg, or more as needed
½ c. cornmeal, or more if required
butter
zucchini, cut into 1/3 inch thick slices
seasoned salt
freshly ground black pepper
Beat the egg in a shallow container. (I use an 8-inch round cake pan.) Pour cornmeal in another shallow container. (You got it, I use another cake pan.)
Melt as much butter as it takes to cover the bottom of a griddle or fry pan.
Dip the cut zucchini in the egg (both sides), then the corn meal (both sides), and place on the griddle.
Sprinkle on seasoned salt (don’t be shy) and a nice sprinkling of pepper. Using a paring knife, cut off small amounts of butter and tuck them in between each of the pieces of zucchini on the griddle. (This dish requires a bit more butter than is usually associated with a fried veggie dish. Thank you, grandma!)
Fry the zucchini until it is crispy brown on the bottom side. Carefully flip the pieces and fry the second side until crispy brown. Serve hot off the griddle.
The other evening, I was in the mood for pasta. And lately I have been craving dishes that are either meatless or contain much less meat than I would have enjoyed a few years ago. Plus, I wasn’t in the mood to spend a great deal of time in the kitchen. So, I decided to make this recipe and a grilled romaine salad. We enjoyed the dressing I made for the grilled romaine, but my technique for grilling romaine halves leaves much to be desired. So, I will be posting the Lemony Vinaigrette recipe soon while continuing to perfect the grilled romaine part.
I had been looking at this recipe I had found online several years ago, but never made it because, well, it just seemed too good (and easy) to be true. But now I wonder why in the world I waited. Yes, it’s easy to fix. And it only takes a few minutes to prepare. Plus, the ingredient list could not be shorter. But does that make it less delicious than a dish with 46 ingredients. I think not! It just makes it perfect for weeknight meals and old ladies who upon occasion are not 100% in the mood to spend hours in the kitchen! (That would be me!)
Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish that translates to “cheese and pepper”. This simple 4 ingredient dish consists of butter, black pepper, Pecorino Romano cheese (or Parmesan if you prefer a milder flavor), and al dente spaghetti. It is truly the quickest and easiest pasta dish I have ever prepared. Used as a main dish, it’s perfect with a side salad. Used as a side dish, it would be perfect with a roasted pork tenderloin, baked chicken, flank steak, you name it. And did I mention that it is very quick and easy to prepare.
Anyway, next time you can’t think of anything to prepare for dinner, give this simple dish a try. Add a steamed green veggie or simple salad, and dinner is on the table in no time flat. What could be better than that!?
Peace and love to all.
8 oz. dried spaghetti or bucatini
2 T. unsalted butter
½ tsp. cracked black pepper
½ c. finely grated Pecorino Romano cheese, plus more for garnish
Fill a pot with water and bring to a boil over high heat. Add a small bit of salt and pasta to boiling water.
Cook pasta, stirring occasionally until al dente, 6 to 8 minutes. While the pasta cooks, melt the butter in a frying pan. Add the pepper and let it bloom* for about 2 minutes. Over low heat.
Drain the al dente pasta, reserving 2/3 cup of the pasta water.
Pour the al dente pasta into the frying pan with the butter and pepper along with 1/3 cup of the reserved pasta water. Add the grated cheese and continue to toss together until cheese melts and the sauce is nice and creamy. Add additional hot pasta water as needed.
Top with more grated cheese and serve.
*Blooming (the heating of spices in fat) draws out and extends the spice flavor to spread throughout a dish. Blooming is most often done at the start of the cooking process because, once infused in oil, the spice flavors more easily permeate a dish as it cooks.
There are just those times when a bit of gravy would be nice. But you don’t happen to have any gravy happily residing in your refrigerator. As happened to me the other evening when I wanted to serve chicken fried steak over mashed potatoes smothered in gravy. (It is after all comfort food season.) So, now what to do? Plus, I had some mushrooms that really needed to be used or added to the yard waste receptacle. And who wants to do that when given a choice? So, mushroom gravy came to mind. But, how to make a beefy mushroom gravy without dripping from a beef roast?
After much deliberation, I decided to wing it. And what I came up with is the recipe you find below.
Now, my recipe for “wing it” beef gravy will never be as delicious and have the same depth of flavor as a gravy starting with roast beef drippings. I’m not a magician after all! But, when desperate, and you still want to serve beef gravy, this recipe might possibly also work for you. Because it sure as heck worked for us.
So dear readers, I offer this recipe as a quick and easy substitute for the real thing.
Speaking of real things, Thanksgiving is just around the corner. And if there was ever a time to offer thanks, it is now.
Most of us live in this country where, yes, bad things happen. But at least in the USA we are not being bombed. Women can still take advantage of educational opportunities, and everyone who is eligible can cast a vote for the future of our country. These are precious advantages that should be the norm for every living being. But they are not. There are just so many people living with hardships that are unimaginable to most of us. Innocent men, women, and children we are powerless to help.
So, I invite you to share your wonderful life with others. Host Thanksgiving dinner. Or get together with friends and family at someone else’s home or at a restaurant. Take a pie or some cookies to a neighbor who might not be able to celebrate with family or friends. Or just smile and say hello to a stranger. We can make a difference. By our example, if nothing else.
Happy Thanksgiving to all. And as always, peace and love.
2 T. unsalted butter
½ c. finely chopped onion
8-12 sliced mushrooms
2 T. dry sherry
1 tsp. Kitchen Bouquet*
1 tsp. Dried Mushroom Powder Seasoning, opt. (see recipe below) or Wild Mushroom Seasoning Salt
pinch dried thyme leaves
freshly ground black pepper
2 T. all-purpose flour
1½ – 2 c. water
2 heaping tsp. beef base (I use Better Than Bouillon Roasted Beef Base)
Melt the butter over medium heat and add the onion. Sauté until the onion is almost tender. Add the mushrooms and cook until they are brown. Gradually pour in the sherry. Add the Kitchen Bouquet, mushroom seasoning, thyme, and black pepper. Then stir in the flour and let it cook for a good 3 minutes, stirring all the while.
Starting with 1½ cups water, gradually add the water and beef base stirring for as long as it takes to make a smooth consistency. Let it cook for about 20 minutes, stirring periodically. If you prefer a thinner gravy, add a bit more water. Taste and adjust seasoning.
Serve drizzled over anything that might benefit from a bit of gravy.
*Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since the late 19th century. And by me since the early seventies in every turkey gravy I have ever made. Also, in beef stew or any time my gravy, savory sauce, or soup needs a bit of a flavor boost. It is truly a wonderful ingredient.
DRIED MUSHROOM POWDER SEASONING
3 T. ground dried mushrooms** (cremini, shiitake, porcini, etc.)
1 T. granulated onion
1 T. kosher salt
1 T. freshly ground black pepper
2 tsp. dried thyme
2 tsp. dry mustard
1 tsp. granulated garlic
**Place any combination of dried mushrooms (about 9 tablespoons) in a spice grinder. (I use a coffee grinder dedicated to spices and herbs.) Whirl until the mushrooms are powdered.
Then mix with the other ingredients. Store in an airtight container.
This seasoning is wonderful any time an extra bit of flavor would be welcome. Great in stews, soups, sauces, gravies, and broth. (And yes Mark, this is the seasoning I gave you for Christmas a couple of years ago.)
WILD MUSHROOM SEASONING SALT
3 T. dried thyme
1 T. black peppercorns
2/3 c. coarse salt
pinch cayenne pepper
3 T. granulated onion
1 T. granulated garlic
1/3 c. powdered dry mushrooms (I used dried shiitake mushrooms)
Whirl the thyme, black peppercorns, and salt together in a spice grinder until finely ground. Stir into a bowl containing the cayenne, granulated onion, granulated garlic, and powdered dry mushrooms. Whisk well to combine.
With Fall comes soup. Yeah! Of course, I never let the weather outside stop me from making soup, even on really hot days, because I happen to LOVE, LOVE, LOVE SOUP! OK, I don’t make soup as often during the summer. But when Fall arrives, I build us a soup at least every 10 days or so. And even more often in Winter. Soup is just so darn easy to make, relatively inexpensive to prepare, and always eagerly gobbled up at table.
This soup came about because I had left-over brats in the fridge. And not wanting to eat them again with just a side of mustard, I decided to use them in a soup. So, I went online and found the bones of this recipe on the kalejunkie.com site. I made some minor changes, but mainly this wonderful soup is our gift from Nicole.
And although at first glance, it looks like there are a lot of ingredients, the soup comes together very quickly. And boy oh boy is this soup tasty.
You will notice from the title that I use green lentils in this recipe. Green lentils are like other lentils, but they have a thicker skin than most, and that helps keep their shape during cooking. They also have a more peppery taste. But any type of lentil would be great in this soup. And in case you didn’t know, lentils are very nutritious. Their health benefits include fiber, protein, and key vitamins.
So, without further ado, a recipe for a savory soup I believe your whole family will enjoy.
Peace and love to all.
2 T. extra virgin olive oil
1 c. finely chopped onion
1 c. diced carrot
1 c. diced celery
¾ c. chopped green cabbage, opt.
3 cloves garlic, finely minced
1 T. tomato paste
1 T. chopped fresh parsley or 1 tsp. dried parsley
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. dry mustard
freshly ground black pepper
1 tsp. Worcestershire sauce
1 tsp. hot sauce
6 c. chicken broth
2 c. beef broth
1 (14.5-oz.) can diced tomatoes
1⅓ c. dry French green or brown lentils, rinsed
2-3 c. diced cooked brats or any cooked sausage (your choice)
sour cream, opt.
Heat the olive oil in a large heavy covered pot. (I use my Le Creuset Dutch oven.) Add the diced onions, celery, carrots, and cabbage and sauté until the onion becomes soft. Add the garlic and cook for 1 minute.
Add the tomato paste; cook for 2 minutes. Then stir in the parsley, basil, oregano, dry mustard, black pepper, Worcestershire sauce, and hot sauce. Stir in the chicken broth, beef broth, and rinsed lentils.
Bring to a boil, reduce heat, cover, and simmer for about 1 hour or until the lentils are tender. Stir occasionally.
Just before serving, stir in the cooked sausage and bring soup to a boil.
Great served with a small dollop of sour cream. Toasted Light Rye Bread (recipe on site) and icy cold beer are great accompaniments.
