all sorts of recipes, from me to you…

Monday, November 23, 2015

Bourbon-Pecan Pie

Not much
can be better than a pecan pie ~
unless it’s a pecan pie with a healthy splash of 

You can overwhelm a recipe by using too much liquor, just a touch intensifies flavors; moreover, using a less-expensive bourbon that has not aged, will make your pie filling thin instead of deep and complex.  

The rich nutty flavor of pecans, the buttery distinction of dark caramel, and the spicy woody taste of bourbon, make this pie a rich delicious experience that’s a great finish to any meal or treat any time of the day.

This is a great recipe for one of my favorite pies!

A perfect Thanksgiving Dinner Dessert, but I’m saving a slice for breakfast…

Bourbon-Pecan Pie


Crust for one 9” pie*
¾ cup granulated sugar
1½ cups dark corn syrup
½ teaspoon salt
2 teaspoons flour
3 large eggs
2 teaspoons vanilla
2 tablespoons bourbon (I use Maker’s Mark)
3 tablespoons melted butter
2 cups pecans


Preheat oven to 350 degrees.
Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well.
Stir in remaining ingredients and pour into unbaked pie shell.
Line pie crust edge with foil, if needed to prevent excessive browning.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in center comes out relatively clean.
Remove from oven and place on cooling rack, allowing pie to rest for about 3 hours to set.
*Link to my pie crust recipe

Printable recipe


On this Thanksgiving Day
it seems more important than ever
to count our blessings.
May God bless you and yours
Peace, Good Health, Prosperity and
Much Happiness.

Happy Thanksgiving, Everyone!

Thursday, November 19, 2015

Cranberry-Pomegranate Sauce w/Red Wine

I like a tiny bite of  turkey and a healthy serving of dressing with my cranberry sauce at Thanksgiving time but ~ 
not all cranberry sauces are created equal!

We try to appease everyone around our Thanksgiving table whether it’s with the canned jellied version or whole-fruit cranberry sauce with an assortment of add-ins like this great recipe.


This dish is pretty and tasty and should be served around the year.  

If you like pomegranates, a  little wine and seasonings with your cranberries ~ this recipe is for you…

Cranberry-Pomegranate Sauce w/Red Wine


1½ cups fresh cranberries
1 cup pomegranate seeds (equal to seeds from 1 pomegranate)
1 cup red wine
¾ to 1 cup sugar (I use Splenda)
1 teaspoon lemon zest
Pinch of cinnamon
Pinch of salt


Combine all ingredients in a a medium-sized sauce pan over high heat.
When mixture starts boiling, reduce heat and simmer.
Cook until cranberries pop and sauce thickens, about 10 minutes.
Chill until serving time.


Printable recipe


Tuesday, November 17, 2015

Cheesy Creamy Broccoli Soup via Dottie

There must be a zillion cheesy broccoli soups out there.  I could never decide on which one to try, so didn't until...

Dottie, over here, at Family Plus Food Equals Love, started "Soupy Tuesday."  I told her I'd like a good cheesy broccoli soup recipe, and she delivered!

This is basically a rich cheese sauce, made with milk, instead of heavy cream; bits of broccoli, a little onion and garlic for extra flavor.  As a huge plus, it's "soup" in under 30 minutes; awesome for a homemade soup!

I can truly say this is a perfect cheesy broccoli soup, because I know what the "unperfect" ones taste like.  It's delicious, so rich and creamy ~ perfect for this time of year!  

It's sinfully delicious and just in time for soup season, thank you Dottie!

Cheesy Creamy Broccoli Soup


2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, minced
2 tablespoons flour
2 cups milk
¾ pound (12-ounces) Velveeta cheese, cut into ½" cubes 
1 package (10-ounces) frozen broccoli florets, thawed and drained
1/8 teaspoon ground pepper
Salt to taste*


Melt butter in large saucepan on medium heat.
Add onions and garlic, cook and stir 5 minutes or until onions are tender, do not burn garlic.
Add flour, cook 1 minute or until bubbly, stirring constantly.
Stir in milk.
Bring to boil, simmer on medium-low heat 1-3 minutes.
Add remainder of ingredients, stir well.
Cook 5-8 minutes or until Velveeta cheese is completely melted and soup is thick and heated through, stirring occasionally.
Pour into cups or bowls.

*Remember:  Cheese has salt, you can always add but it is hard to take out.  If it is too salty, add a potato, cut up into chunks, that will absorb the salt.

Printable recipe


Friday, November 13, 2015

Pan-fried Spicy Tilapia w/Cucumber Salad

This weeknight dinner wasn’t fancy, nor fussy, just delicious with the pairing of pan-fried tilapia and cucumbers!

It had been a while since we last had tilapia so it was time to fry some up.  Lots of spicy seasonings were in order, with cornmeal for added crunchiness.  Adjust cayenne pepper to your heat preference.

I serve the cucumber salad with fish year round because it’s delicious and knows how to perk up a meal.

The salad is composed of crisp and cool cucumbers smothered in a sour cream sauce, with enough white wine vinegar for a little bite.  

Red bell peppers and green onions are incorporated for taste and eye appeal ~ and a smidgeon of sugar doesn’t hurt either ~ it keeps it on the delicate side.

This is a quick meal that isn’t short on flavor...

In other words, it’s pretty close to perfection and good enough for company!

Pan-fried Spicy Tilapia w/Cucumber Salad


1½ pounds fresh tilapia fillets
1 tablespoon each, butter and vegetable oil
¼ cup cornmeal
2 tablespoons parsley flakes
½ teaspoon each, salt and seasoned pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper


Heat butter and oil in a large skillet over low heat.
Pat fish dry with a paper towel.
On a shallow plate, mix together cornmeal and seasonings.
While butter melts, dredge fish in cornmeal mixture.
Increase heat to medium high, heat for a minute until butter turns a golden brown.
Add fillets to pan and sauté about 3 minutes on each side until fish flakes easily when tested with a fork.
Transfer to serving plate and serve with Cucumber Salad.

Cucumber Salad


1 large cucumber, sliced thin
¼ teaspoon each, salt and pepper
2 cloves garlic, minced
4 green onions, thinly sliced
1 small red bell pepper, chopped
¼ light sour cream
1 tablespoon white wine vinegar
½ teaspoon sugar, more or less


Combine all ingredients.
Cover and refrigerate at least an hour before serving with tilapia.

Printable recipe


Saturday, November 7, 2015

The Giveaway winner...

Savoring Time in the Kitchen

Susan, please contact me at with your mailing address.

Thanks to all of you for participating in the giveaway and for your kind comments on my blogiversary!

Thursday, October 29, 2015

6 Year Blogiversary and ~ a Giveaway for You!

Woo hoo!

Today is this blogs 6th anniversary!

Way back on October 29, 2009 was my first post.   It doesn't seem that long ago, but looking at the whole picture, it has been 730 posts and a fantastic wild ride! 

I've learned a lot over the years ~ how to make everything from Apricot Glazed Pork Chops to Zucchini Fettuccine, there's Homemade Gravlax, Mom's Quick Streusel Coffee Cake, and Chiles Rellenos thrown into  the mix; with Bill at my side as my awesome grill chef and taster tester!

A couple of my most popular recipes being Bubba's Summer Sausage Recipe and my Italian-Style Baked Chicken Breasts.  Thankfully, Bill, Jr. has overlooked me calling him "Bubba" here over the years ~ must be all the good food he gets here!  ☺

But, that's just part of the picture:  What I have really learned over these 6 years is that, it's really about all you great bloggers out there in the community who have kept me motivated and persevering.  I've been awed by your great recipes and photographs!

I truly appreciate the time you take out of your busy day to read my posts, and leave me a comment.  You're the best!!!

In honor of the occasion,  I have a great giveaway of a cookbook (imagine that!) for you...

Since this is the Midwest, with us living in a NW Chicago 'burb, I have a cookbook for you, written by Chef Susan Goss and Drew Goss, the owners of West Town Tavern, a former restaurant in Chicago.  It was a great restaurant serving comfort food here for 11 years, when they up and closed shop, relocating to New Orleans.  At least they escaped the cold, snowy winters here!

West Town Tavern cookbook is divided into seasonal chapters, plus an extensive pantry.  Recipes range from Iron Skillet-Seared Rib Eye Steak to Warm Bread and Butter Pudding with Raisins, Roasted Pecans and Crème Fraîche (please invite me over for that one, if you make it!)

Here's a sampling of the awesome cookbook:

To enter the cookbook giveaway:

1.  MANDATORYIf you could invite any 4 people, living or dead, over for dinner around your table, who would they be.  You don't have to invite relatives or loved ones because they'd probably be there any way.   (For the record, I'd invite Bill Clinton, Peter Robinson, Rod Stewart and Martha Stewart.)

2.  The giveaway will remain open until midnight CST Friday, November 6, 2015.

3.  The winner will be chosen by a random number generator and announced on Saturday, November 7, 2015.

4.  This giveaway is open to U.S. residents only.

Good luck to you all and thanks again for being here!

Monday, October 26, 2015

Great Garlic and Rosemary Roasted Pork Loin


That’s what this incredibly delicious roasted pork was!

Mom, and Grandma, always roasted pork in a covered pan, maybe with a little liquid added to the bottom of the pan ~ so did I, until now…

Begin with a fully pre-heated oven before placing the pork into the oven, to give the meat a nicely browned crisp exterior.

Rub the meat with an herb mixture, then transfer it onto a rack in a shallow uncovered pan; adding no liquid to the pan, and pop it into the oven for roasting. 

Ummm mmm!  The drippings from the roasted meat are packed with delicious flavor, perfect for making gravy for mashed potatoes.

This was undoubtedly some of the best pork we’ve ever had ~ great seasonings with a great crust, producing tender moist roasted pork!

Garlic and Rosemary Roasted Pork Loin

4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon dried rosemary
Salt and seasoned pepper, to taste
2 pounds boneless pork loin roast


Preheat oven to 350°.
Using a mortar and pestle, crush garlic, rosemary, salt  and pepper, making a paste.
With a sharp knife, pierce meat in several spots and press the garlic paste into the openings.
Rub the meat with the remaining garlic mixture.
Transfer the pork to a rack in a roasting pan.  
Roast, uncovered, for about 1 hour 15 minutes, or until an instant-read thermometer registers 145° to 160°, or until desired degree of doneness.
Let roast 10 minutes on cutting board before carving.

Printable recipe