Browsing Category

Entree

Pork

Chops and Rice — Quick and Easy

Who doesn’t like quick and easy?

This recipe is something I have made for over 50 years, and it was one of the first things I cooked as a newly wed.

I have to say this recipe was put aside for a couple of decades until recently and I was trying to think of something to make for dinner that could be made after I come home from working at the brewery. During the Spring antique show here in Round Top, (TX) there was no time for cooking when I got home from a long day of prepping and helping out in the kitchen (and I don’t even stay until closing).

What makes this recipe fast is the “instant” rice which I gave up years ago for converted rice, black or red rice and all the other mouth-watering rices available. But, when you are in a hurry this rice will have you sitting at the table in no time enjoying a homemade meal.

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Entree/ Poultry

Halal Cart-Style Chicken and Yellow Rice

This recipe is a keeper!

When you look at this recipe and all the steps DO NOT, I repeat do not click “back” and leave page. This recipe is worth all the effort and a few steps could be don’t ahead.

My son, Scott, is always sending me new and different recipes he’s found. Sometimes I say no to brownies made with soy sauce or tahini cookies but this one was different and it turns out I had all the ingredients and we both ended up making it on the same night. See both our pictures below.

Other than cooking at the brewery, what else do I have to do with my time right now; so I’m up for a challenge for any recipe I come across that sounds interesting. If anyone is ever interested in learning how to make anything I’m in the mood to make just come on over and help me cook.

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Entree/ Fish/Seafood

Smoked Salmon Cakes

And…Red Pepper Sauce!

So, what does one do with a large package of smoked salmon that wasn’t eaten because of COVID. This was going to be on one of my appetizer trays for Christmas when all the kids were here but Covid happened and the week cut short and this package of salmon found itself thrown into the freezer.

We had plans to go to the movie the day I made this recipe and I knew we would eat ourselves sick on popcorn and by the time we got back I wouldn’t want to cook and a day’s diet of nothing but popcorn wouldn’t be that healthy. So, I got busy that morning and made my salmon cakes, my red pepper sauce and even made a Mardi Gras colored slaw for a side dish (since Mardi Gras was coming up). The slaw was beautiful, the cakes laid in the refrigerator just waiting to be cooked that night. Even if it was a late dinner, we had  a “proper” meal.

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Entree/ Poultry

White Balsamic Chicken with Tarragon

Delicious recipe even with the rosemary substitute.

When I buy nice balsamic and olive oils from specialty stores I tend to hoard them. I will use them for salad dressings but don’t ever want to waste them on just any ordinary recipe I might be preparing.

So when I saw this White Balsamic Chicken Thigh recipe on milkstreet.com site I knew I was going to have to let go of some of my “stash” and give this recipe a try. I had no tarragon growing and if I did it would have been dead from one of our recent freezes we’ve had here in our little part of Texas. I don’t normally plant or even buy tarragon because I don’t care for the pungent, licorice-like taste. So, good thing I had some rosemary that survived the freeze and I used that as a substitute.

My HUB is always up to trying out new recipes. What choice does he have though; here in Round Top nothing is opened Monday-Wednesday anyway so anything i make on those days i have a captive audience with him for trying a new dish or two. He liked the results of this dish which I will be making again even though I will have to give up some of my precious white balsamic vinegar.

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Entree/ Legumes

Creamy White Beans with Herb Oil

Do I like beans or what? Another bean recipe.

There is nothing my comforting than a  bowl of beans no matter how they are prepared. Some cold winter night or even a rainy day this would be a super easy recipe to prepare for your family.

I happened upon this recipe on my New York Times Cooking app or New York Times cooking section; I don’t really remember other than it came from NYT — thanks anyway for the recipe.

This recipe could probably be made for less than $10 even if you had to buy the herbs to make the herb oil. Beans when combined with grains form a complete protein; see my White Beans and Sausage recipe – that dish would be a complete protein meal. Beans have no cholesterol, no saturated fat and lower in calories than most animal proteins.

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Entree/ Pasta

Orecchiette Snap Peas and Italian Sausage

What a combination of YUM!

I just say “little ears” because oh-reck-ee-ET-tay is a little hard say. So let’s cook some “little ears” pasta also know as Orecchiette. 

Orecchiette in Italian translates to “little ears”. It’s a small, ear-shaped pasta that originated in southern Italy and it’s the perfect pasta to pair with rich creamy sauces because the little bowl shaped pastas hold all your yummy sauce.

A few weeks ago I was laying under a machine for an hour and half looking at the ceiling while having a HIAD test (gallbladder). Anyway, I’m thinking about this post and what I was going to write about and all these visions of pasta came to mind. Remember Lady and The Tramp movie where the little dogs are sucking the spaghetti and end up at the same end of the noodle and “kiss”. Don’t ask me why that was the first thing I thought of; but then I’m thinking of canned spaghetti “o’s” my kids use to eat when they were younger. Can’t believe I fed that to them.  

I have brought back different shapes and colors of pasta from just about every trip we have taken. I packed Italian pastas in my suitcase, chocolate pasta from Pikes Market in Seattle, little tiny squares of pasta for soup that I found in Canada and there is always a special pasta waiting for me in any little specialty shop I might go into.

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Entree/ Pork

White Beans, Rice and Sausage

No, not Red Beans and Rice but White Beans and Rice!

Red beans and rice fan? I like red beans and rice but think I like the white beans and rice with sausage even better. Although, cheese doesn’t really pair that well with white beans so I may keep them both on my menu list.

My sister and I, from almost the day we were married, use to write down our menus for the week. I would not vary from what I had planned for the week. If I said I was having pork lo mean on a Thursday then that’s what I prepared. These days, I still make out menus for the week but hardly ever do I stick to a schedule because it seems like most of the time we end up going out to eat and that is usually for Mexican food or to local JW Steakhouse for fish or chicken night. If I want something really good and different I’m going to make it myself at home.

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Entree/ Pork/ Salads

Grilled Pork and Peach Salad

Southern Living recipe with some tweaking.

I have always loved Southern Living’s recipes. Back in the 70’s I submitted and had accepted about 5 recipes for the SL magazine. For having a recipe published in the magazine I received the yearly annual SL cookbook and also 50 recipe cards with “my recipe that appeared in SL magazine”.  I actually still have a few of those cards somewhere in boxes in storage.

When I first saw this recipe and made it I could still buy good “cling free” peaches. This salad would be just as delicious for a Fall dinner using roasted apples. Pork and apples make the perfect combo.

The recipe begged (I think) for some charred corn and definitely some avocado. Wished I’d had some cilantro and I would have given it a good sprinkling. The bread slices are so crusty and oily and when it mixes with the greens and pork make for the perfect bite of food.

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Entree/ Pasta

Bucatini with Spinach, Bacon and Creamy Parmesan Sauce

Who doesn’t love a good pasta dish?

While in Chicago a few weeks ago I made this Bucatini pasta dish. I love bucatini. It’s spaghetti on steroids with a hole through the middle. There are so many interesting shapes and sizes of pasta it is always hard for me to make up my mind what to try next. And I buy pasta wherever I go.  I’ve bought chocolate pasta at Pike’s Market in Seattle and brought back some cool shapes of pasta from Italy and France.    

The night I made this recipe we served it with seared scallops on top. I made it again after returning home to Round Top and used sliced grilled chicken thighs on top. Both ways were delicious; when I do again I’ll choose the grilled chicken thighs.

This recipe is fairly quick to make with or without the scallops. The only change I made to juliasalbum.com’s recipe was to add sun-dried tomatoes the second time I made this dish. (Note: the sun-dried tomatoes were great)

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Beef/Veal/ Beef/Veal/ Entree

Stuffed Bell Peppers with Cauliflower Rice

Stuffed Peppers for dinner!

Don’t you love bell peppers, and to stuff them with something healthy and delicious makes them even better.

I have some pepper planted outside this year. We’ll see what they produce.  I’ve also planted some shishito peppers and I’m really hoping they produce big time; also trying some okra, and cherry tomatoes in our tiny back yard garden at our tiny house here in Round Top.

My mother always made stuffed peppers with cooked rice mixed with the hamburger meat on the inside and I loved them that way and still make them occasionally. Sometimes I can shut my eyes and see her cooking in the kitchen and smell the food I remember her cooking. There’s this one song, “The Wayward Wind”, I still remember playing in the background from a transistor radio while she is cooking. Do you have memories like this?

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Entree/ Fish/Seafood

Blackened Red Fish with Lots of Butter

Redfish with lots of butter!

I guess by now you know if you don’t want to read a bunch of text you can simply scroll through this “no ads” food blog and find the recipe. I, too, get tired of scrolling forever trying to find a recipe and seeing an ad every other paragraph.  I have no ads for two reasons, first, I could never figure out how to get them on the blog and secondly I do this purely as a hobby. When, I’m not baking at Lollitop Sweet Shop with son, Paul I may actually find time to fire up some new dishes at home.

This recipe I found while searching for  New Orleans fish recipes (nola.com). I love looking at different city’s newspapers that I can find on line for their regional cuisine recipes.  I usually pick cities like Louisville (lived there), San Francisco (been there), NYC (been there too) and southern cities like Savannah, Charleston, New Orleans. It’s also fun to come across really good restaurants and I will pick through their menu to find something I might want to recreate. I still have an idea for a dish we had in Aux Baux France in 2012 at Le Varietes (and it is still on the menu; must be a favorite) for Poulet Sauce Tapenade Verte. It was a beautiful chicken dish with stacks of green and black tapenade and served with a tower of red rice (which I have).

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Appetizers/ Entree/ Game/ HotApp

Buttermilk Fried Quail Legs

Talk about pretty legs!

Pretty bird legs! No not those thin, little legs you might see on someone so skinny that if you were to put them on a flagpole they would wave in the wind. That certainly doesn’t describe me and probably never will. Although my sister (twin) and I did have little bird legs when we were young. I don’t think we ate much other than Campbell’s Chicken Noodle Soup. That changed, hence the current results.

So these pretty little legs were from a few quail that gave their lives for us to enjoy them as an appetizer on New Year’s Eve. (That sounds pretty sad – but they were delicious.) They were so good I have to say thank you little quails. Normally I’m not that great frying things and my husband does all that outside on the grill with his huge 13″ cast iron skillet. This particular New Year’s Eve it was rainy and cold, just us, and me not wanting to go all out making fancy appetizers for just two people, I decided to boil some shrimp and make a good cocktail sauce and then decided I’d better fry these little legs inside.

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