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Let Us Honor Memorial Day, and Kick Start Summer with a Cucumber, Mustard and Dill Salad

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Get out your white shoes, and let's celebrate the start of summer by honoring our nation's veterans!
Let us pay tribute to all veteran's who have given their lives to our nation's wars... 




On Monday ~ Memorial Day ~ according to the "The National Moment of Remembrance Act," passed in December, 2000, we Americans are encouraged to pause wherever we are at 3:00 p.m. local time, for a minute of silence to remember and honor those who have died in service to our nation.  

It's a way we can all help put memorial back into Memorial Day.



Now for the cucumber salad...





It's super quick, super easy and, you guessed it:  super good and tasty!



You won't find a fresher-tasting salad than this simple stunner.

It's a Cool, Refreshing, Summertime Salad!


Cucumber, Mustard and Dill Salad

Ingredients:

2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
1½ teaspoons sugar 1 tablespoon olive oil 1 large seedless cucumber, peeled

Fettuccine, Pancetta and Peas

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I remember explicitly, the 7-course Italian dinner we had years ago when we lived/traveled around Europe, just like it was yesterday!

Italian food and its source represents the soul of people dedicated to their land and the sea from where the wonderful aromatic dishes emerge.

Italian's have their way with fresh pasta...  Olive oil runs through their veins, they use real Parmesan from the big wheels, their wine flows like the Tiber, they dine on a plethora of courses, they know how to make an authentic tomato sauce, and eating is their national pastime, not sports.  

They want to feed you... 
Homemade ravioli, braciole, garlic, sausages, pane, lasagna, orzo, scampi, tortellini, spaghetti with fresh clams, risotto, and on and on.

Years later, after that delicious Italian meal, we moved to the Chicago area, where Bill and I have devoured many meals at the great Italian restaurant, Al's, in Cicero.  I swear it's just like a scene out of "The Godfather" every time we&#…

Ummm, mmm! Baked Orange Roughy Spread with Horseradish ~ Dijon and Parmesan

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The smooth pearly white meat of orange roughy is liked for its mild, delicate flavor as well as its ease of cooking.  It’s a great choice for those who don’t like the “fishy” taste of fish.




Orange roughy is native to the waters of Australia and New Zealand, and is a versatile fish that is highly adaptive to a vast array of recipes and seasonings.  

It can survive most cooking methods, with the moist, large flaked meat holding together well after cooking.

The fish is naturally low in cholesterol and fat ~ jam-packed with proteins and other vital nutrients ~ a healthy substitute for any lean meat.




A creamy spread of Dijon mustard, Parmesan, a little mayonnaise, and a hint of horseradish tops these baked fillets.  The fish was delicious — so simple to prepare — yet so tasty.  

I have to say ~ all these ingredients work together quite well ~ it's all about the delightful kick from the horseradish and Dijon mustard!


Baked Orange Roughy with Horseradish Dijon and Parmesan

Ingredients:

2 (6 ounc…

Woo hoo! It's Creamy Mac and Cheese in the Instant Pot!

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What’s all the buzz about the kitchen appliance, the Instant Pot?  What’s with that?  It’s like a cult following, an obsession.  Is it worth getting one?  It took me a while to buy one, but I caved in, and I’m not sorry.
It’s a wonderful thing!



The Instant Pot is a small appliance with a digital control panel that is programmable for multiple uses ~ it’s a slow cooker, a steamer, a rice cooker or porridge maker, a sauté pan, a yogurt maker and a keep-warm serving pot, all in one convenient pot. It speeds up cooking time, cooking quickly without having to stand over the food.



It’s the most advanced pressure cooker available today, it’s safe to use, easy to clean, quiet and doesn’t heat up the surrounding area ~ a great thing for summertime usage.  Since it’s a multi-cooker, the Instant Pot can replace a number of small appliances around the kitchen.

The first thing I cooked in it was hard-boiled eggs, perfectly, I might add. They cooked quickly in 7 minutes, and were a gem to peal ~ no mor…

Mouthwatering Creamed Chicken and Rice with Biscuits on Top

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If you like rice, chicken, and biscuits   pearl onions and peas, this is your dish!



Seems like casseroles have always been around.  This is one of them that is an everyday family supper that’s quick and easy to make.  This casserole of tender chunky chicken, colorful vegetables is filled with creamy delicious flavor.



Peas and pearl onions are perfect companions for chicken and rice.  You could add mushrooms if you like and maybe carrots or broccoli, whatever floats your boat!

The weather is chilly and rainy and there’s nothing quite as heartening and comforting as a chicken casserole to warm you up.  

Make this the next time you want a tasty supper in one dish…

It will stretch your food dollar and fill the tummies in your family!


Creamed Chicken and Rice with Biscuits on Top

Ingredients:

4 cups cooked chicken (about 3 cooked chicken breasts), cut into bite-size pieces
1 can cream of chicken soup
3 cups low-fat chicken broth or water
½  cup lite sour cream
¼ cup chopped pimento
1 cup frozen peas
1 cu…

Homemade Cheesy Chili Dogs

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There are a plethora of regional variations of chili dogs, more than you can shake a frankfurter at!


Toppings range from some source of meat sauce with cheese, onions, mustard, pickles, tomatoes, hot pepper relish to sauerkraut piled on top. 
However, the origin of chili dogs is a little vague…
Texas chili dogs were originally called Texas Hot Wieners, and originated on the East Coast.  Huh?
Peter GeorgeKoufougeorgas, a Greek immigrant from the town of Nea Koriniput, put the railroad town of Altoona, Pennsylvania on the map with his “Texas hot dog,” in 1918.
They surprisingly pretty much had nothing to do with Texas.  The “Texas” reference is to the chili sauce, which actually has more of a Greek cuisine influence, due to the Greek ethnicity of Kourougeorgas and his cooks.

After watching workers leave the coal mines each day, covered in soot, and seeing their calloused hands, George envisioned them clasping a hot dog.   His chili dog ranged from the eastern to the western sides of Pennsylvan…

Savory Pork Roast with Pince-nez on the Side

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Growing up on the farm, Sunday dinner at noon was always a feast, many times withAunt Jessie, Aunt Lucy and Ronnie joining us at the table.   

I remember it all with good memories, except this one time:

Aunt Jessie, actually Dad’s aunt, my great aunt, was a tiny proper little lady, who wore pince-nez glasses







Neither oneAunt Jessie, but the glasses are similar






On this particular day, Mom made roasted pork for our Sunday meal, and I got to sit at the dinner table beside Aunt Jessie.I liked to talk a lot, and this one time I became more than a little animated in the story I was telling.  I swung my hand with a fork in it, right up toAunt Jessie's glasses ~ hooked the side of them ~ and hurled her pince-nez glasses clear across the table.  
Not a good moment, but then I was probably only around 7 or 8 years old.
Mom always went the limit with meals of fried chicken, roast beef or roast pork like this.
I carried the Sunday dinner tradition on until the boys got older, and life carried on, ba…