Posts

Showing posts from April, 2011

Loose Savoy Cabbage Rolls

Image
Don’t be wrinkling your nose at cabbage ~ it's one of the most misunderstood vegetables!  

Cabbage was popular with the ancient Romans and Greeks.  For medicinal purposes, early Romans blended lard with the ashes of burnt cabbage to make an ointment for disinfecting wounds.  It is rich in nutrition and fiber and an outstanding source of Vitamins A, C, E and B.   
Even more amazing is that cabbage is known for a specialized, naturally occurring, nitrogenous compound known as indoles.  Current research points out that indoles can lower the risk of various forms of cancer.  And it’s low in calories!



There are many types of cabbage and this time I took a walk on the wild side and used the yellowish-green ruffled, lacy leaves of pretty Savoy cabbage.  Bill and I are big fans of cabbage rolls and I make them occasionally but this recipe for loose cabbage rolls is quicker and just as delicious.  Instead of cooking the head of cabbage, pealing off and stuffing the leaves, the cabbage is slic…

Smothered Cube Steaks

Image
The days are still chilly and rainy here and there’s not much cooking on the grill yet.  If I can’t have cube steaks on the grill, here’s the next best way to serve them.  It’s the comfort food way for sure.  Cube steaks are not shaped like cubes at all, which is what you would think upon being introduced to them the first time.  Instead, cube pertains to the imprint on the meat when it goes through a tenderizing machine.  The steaks are more oval with jagged edges.  


Regressing to the grill ~ one time, years ago, when we visited Uncle Jake and Aunt Phyl at their home in Pickerington, Uncle Jake said he was throwing cube steaks on the grill for the cookout at their pool party.  I’d never heard of anyone grilling them and thought they would be dry and tough.  I was wrong and they were great!

 This cube steak recipe I have for you today bakes cube steaks into a savory tenderness smothered in gravy with tasty mushrooms in the mix.  If you like cube steak, you must try this version ~ they’r…

Happy Easter!

Image
More than Easter bunnies

And chocolate eggs galore
Is the cross of Calvary
The sacrifice of our Lord
For Jesus is the reason
We all can celebrate
And come to Him to freely receive
His love and saving grace


M.S.Lowndes




Here’s Wishing You All
a
Happy Blessed Easter!




Peach-Pecan Muffins

Image
Baking doesn’t get much easier than homemade muffins.   They’re easy to whip up and fill the house with a great fragrant aroma while they are baking. 
I don’t recall ever having a muffin filled with peaches so I had to try this recipe when I saw it in a recent Southern Living magazine.  The recipe makes a thick batter and the muffins rise well as they bake.   The spicy cinnamon complements the flavor of the peaches while the crunchy streusel topping is not overly sweet. 
These muffins are perfect with leisurely sips of coffee or tea!  



Peach-Pecan Muffins
Pecan Streusel:
½ cup chopped pecans
1/3 cup firmly packed brown sugar
¼ cup flour
2 tablespoons melted butter
1 teaspoon cinnamon
Muffins:
1½ cups flour

Today is Our 44th Wedding Anniversary!

Image
When it comes to anniversary gift buying, I read that “groceries” is the gift for a 44th wedding anniversary.  That doesn’t sound real exciting to me and Bill doesn’t even like to go grocery shopping so we won’t be giving each other groceries today.  Instead, Bill is taking me out to one of our favorite restaurants for a delicious dinner this evening.  There won’t be any cooking or recipes here today!


It has been an incredible 44 years and I am astonished with how fast these years have flown by.  Bill is a kind and caring man ~ the love of my life.  It was his great sense of humor that attracted me 46 years ago and there’s still no one who can make me laugh the way he does.


We have been blessed with 2 incredible sons, Bill, Jr. and Matt; Matt’s wonderful pretty wife, Kathy and their darling son, Matthew:  our amazing grandson.  And, by the way ~ Bill has already given me the best gift ever ~ his love!




Tangy Baked Pork Chops

Image
I am a big fan of coating pork with a mustard preparation.  It not only amplifies the meats flavor, it also seals in the juices to make a tender cut of meat.  I even converted Bill ~ he’s a huge fan of pork but not of mustard like I am.  Thankfully, our tastes change sometimes and now he really enjoys meat spread with Dijon mustard or grainy mustard.

These pork chops are really tangy with the mustard and lemon juice in the dish.  They are a perfect combo; turning into a flavorful sauce for the pork chops.  I hope you give this a try!



Now, I’d like to take a moment to thank Moogie and Pap for the great book I won in the contest on their blog.  It’s Growing at the Speed of Lifeby Graham Kerr.  This book starts from the ground with information for gardening through to harvesting and cooking methods for appealing dishes.  It has engaging writing by the “Galloping Gourmet” that is very informative.  Thanks so much Moogie and Pap!

Tangy Baked Pork Chops
Ingredients:
2 pork chops, ¾” thick ¼ cup D…

Shrimp and Ham over Angel Hair Pasta

Image
This delicious dish takes a short amount of time to throw together and if you like pasta, shrimp and ham, this just may be the recipe for you.


“Angel hair” is the Americanized name for the Italian word cappellini, literally meaning “thin hair.”  The pasta is very fine and excellent with delicate sauces.  The sauce in this recipe is light with just the right ingredients to complement the pasta.  The ham renders a wonderful smoky flavor to the dish with the Rotel tomatoes adding a touch of heat to the shrimp and ham. 
This is a savory dish that makes meal time a snap and your family and friends will love it!
Shrimp and Ham over Angel Hair Pasta
Ingredients:
1 pound medium shrimp, peeled and de-veined 1 pound steak ham, diced into small pieces 1 (10-ounce) can Rotel diced tomatoes and green chilies 1 small onion, chopped 4 cloves garlic, minced 2 tablespoons olive oil 1 tablespoon cornstarch 1 cup water

Tilapia with Tomatoes and Sour Cream

Image
Tilapia is a pleasant mild white fish that wins most folks over easily.  It is the world’s number two farmed fish; trailing carp, which means it is reasonably priced and readily available. 

I love sauces, especially when they involve sour cream.  Add Rotel tomatoes and sour cream to the tilapia along with a good dose of garlic for a fish packed with lots of tasty flavors.  

This dish makes a re-visit here often.  I hope you like it also!
Tilapia with Tomatoes and Sour Cream
Ingredients:

3 tilapia filets
Salt and pepper to taste
1 (10-ounce) can Rotel tomatoes
4 cloves garlic, minced
3 tablespoons sour cream

Method:

Place tilapia in a baking dish coated with cooking spray.
Sprinkle with salt and pepper.
Combine remaining ingredients in a bowl.
Pour over tilapia.
Bake at 375 degrees for 20-25 minutes until sauce is thick and creamy.
DELICIOUS!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!  For a chance to win my friend Bo’s great Le Crueset giveaway, vi…

Saucy Sloppy Joes

Image
I love sloppy joes ~ they aren’t just for kids, are they?


It’s something I have tried many recipes of.  This recipe is adapted from one that was in The Chicago Tribune years ago.
It’s the addition of cranberry sauce and liquid smoke with all the spices that makes it really tasty.  I know, you’re probably saying “cranberry sauce?”  It’s a great surprise ingredient!  It really adds to the flavor and does not make the sloppy joes overly sweet.
If you like sloppy joes, you must try this; it’s a keeper for sure!
Saucy Sloppy Joes
Ingredients:
2 pounds ground beef 1 medium onion, chopped 1 tablespoon dry mustard ½ teaspoon paprika ½ teaspoon celery seeds 2 teaspoons garlic powder 2 tablespoons chili powder 1 tablespoon liquid smoke 1 teaspoon salt ½ teaspoon pepper 8 ounce can jellied cranberry sauce 1 cup ketchup Hamburger buns, split and toasted
Method:
Brown ground beef in skillet with chopped onions. In a bowl, combine remaining ingredients and stir well. Add bowl contents to ground beef. Cover.  Simmer on lo…

Printfriendly



I want to enjoy my life, and food is a big part of it.

~ Gwyneth Paltrow





ʟɪᴋᴇ ᴏɴ ғᴀᴄᴇʙᴏᴏᴋ

Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009