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Tag: Recipe

Noodle Kugel with Cherries

My love for noodle kugel comes from many a dinner with our Jewish friends when Gary and I lived in Chicago. Although I am not a believer in organized religion, I have always had an affinity for one of the Jewish holiday traditions – Passover Seder.  The story told at dinner so resonates with me. Fast forward to my Ancestry DNA test, and I learned that I have almost 30% Eastern European Jewish DNA.  I know what? How can Jewish be in DNA when it is a religion and a culture?  Well, I wondered that myself.  And this is what…

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Barbacoa – Not Just for Cinco de Mayo!

Cinco de Mayo came and went this year. It was nothing like last year when we celebrated Cinco de Derby with the fun fascinators and muy mucho margaritas, but it was still fun. This year, I made my now famous (according to my family) Slow Cooker Barbacoa.  Dang, it is really delicious.  So I am going to promise myself now. Barbacoa is not just for Cinco de Mayo anymore. But First More Funnies because we still need to laugh This past week Charleston and South Carolina loosened shelter in place restrictions, but it is still a ghost town in most…

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Bisquick Saves the Day

If your house is anything like mine, it may feel like the meme below. We are social animals, and this isolation is driving me and Gary nuts. We take turns at being mad at the situation and venting at each other for things that are totally out of our control. But we also use humor to keep the mood light. In one such situation, Bisquick saves the day. Humor Saves the Day Gary is a morning person. I am not.  So the other day, I came downstairs after Gary had already been up for several hours to see this note…

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Ecuadorian Seafood Ceviche

Before we get to the recipe for the Ecuadorian Seafood Ceviche, I wanted to share an image from several weeks ago when I had leftovers of the Hasselback Potatoes. After a quick reheat in the microwave, I fried an egg and some bacon, and this made an incredible brunch meal — definitely a do-over.   Ecuadorian Seafood Ceviche – The Recipe I had this Ecuadorian Seafood Ceviche at a party last summer and was immediately obsessed with how delicious it was. It is fresh, mildly acidic, and full of flavors. Each bite brings something new. I asked if I could…

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Potato Gratin with Cheese ala Hasselbacken

So, what is with the lengthy title to a potato dish that seems like Potato au Gratin?  Well, that’s because this dish is a whole lot more than just “au gratin.” First, you must know that “gratin” merely is a culinary technique in which an ingredient is topped with either breadcrumbs, cheese, egg, cream, or butter to create a browned crust. In this case, I am using cream and cheese. So what is Hasselbacken?  It is actually a hotel and restaurant in Stockholm, Sweden, where Hasselback Potatoes were first created in the 1950s that they are world-renowned for creating. The…

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Pork Puttanesca Ragù

Whenever I am at an Italian Restaurant, and I see a Wild Boar or Pork Ragù on the menu, I always order it. Always. There is something about the intense and hearty meaty and tomato flavors that send me to the moon. I had not had the pleasure of eating it or anything similar for several years, so when I came across a recipe in the NYTimes, I knew that an adaptation would be what I served for my next dinner party. It turned out better than I ever could have dreamed, even as leftovers several days later. Even if…

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Monkey Bread Hack – Oh. My. God.

I know you are sitting at your desk watching the clock. It is Thanksgiving week, and you just want to be home getting ready for the celebration. Well, this post will keep you busy for a minute, and you are going to love me and hate me for this one.  But I am not sorry for sharing this amazingly quick and simple way to make gooey, sweet, delicious Monkey Bread. Your kids will love me for sure! When the holiday season begins with the onset of Thanksgiving, it is a pretty good bet that you will find a package of King’s Hawaiian…

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Ramen Bowl ala Kitchen Sink

Many folks I know ate ramen as a cheap way to eat there way through university. The packets you bought at the grocery looked something like this. Back then, it was full of MSG, and who knows what else, but when you buy ten for a dollar, you really do not ask questions. Ramen has changed a lot since I was in college with restaurants specializing in the art of Asian noodles in a bowl. I, too have changed. I now create my own noodle bowls. They may not be authentic, but they taste good, and that is all I…

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