Kid's Choice: Macaroni and cheese and chicken fingers
Just one girl for dinner last night so I let her pick. Macaroni and cheese and chicken fingers. I defrosted a couple of chicken breasts and cut them into strips and decided to try the recipe in The...
View ArticleOld Bay-like Seasoning
If you can’t find Old Bay Seasoning at your store, you can make your own reasonable facsimile of it. 1 Tbs celery seeds 1 Tbs whole black peppercorns 6 bay leaves 1/2 tsp whole cardamoms 1/2 tsp...
View ArticleHomemade Oven-Baked French Fries
Toss some thinly sliced potatoes or wedges or cubes, whatever shape you like, with some olive oil and seasonings, then bake at 400 or so, stirring now and then. These are totally flexible. If you’re...
View ArticleChicken and Sour Cream Enchiladas
Feeds 4 with lots of rice and beans and maybe a salad. Okay, I need to perfect this. It doesn’t have quite the flavor I was hoping for. I think the sour cream is key. I think maybe a tomatillo sauce...
View ArticleChopped Salad with Oil and Vinegar Dressing
Learn to mix up a quick vinaigrette and you will have endless variations of salad dressings available to you at the drop of a hat. The trick in making your own oil and vinegar salad dressings is to...
View ArticleDesperate for Gyros? A Ground Beef Substitute
These are poor-man’s gyros, made from ground beef and not spit roasted and thinly sliced off the rotating hunk o’ meat…but they’re darned good in a pinch! They are in no way authentic Greek as far as...
View ArticleTostados with Refried Beans Borracho
My youngest asked for my refried beans, which she likes so much better than the canned ones. They do taste better. Bacon grease makes everything taste better! But you can limit the amount of bacon...
View ArticleGrind Your Own Meat: My First Home-Ground Beef for Hamburgers
Thanks to KitchenAid FGA Food Grinder Attachment for Stand Mixers, which I’ve rarely, if ever, used before, I ground up a two-pound blade steak last night for hamburgers. (Froze 1 pound for later use.)...
View ArticlePeach Vinegar
Yesterday I made a peach crisp with some of the Indian Blood peaches from our tree. I remembered using the pits and peels a few years ago to make peach vinegar and decided to try it again. It’s...
View Article
