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Showing posts from May, 2011

Mojo de Ajo

 I am hooked on this stuff!

A while back, I was watching “Mexico – One Plate at a Time” on PBS when Chef Rick Bayless of Frontera Grill in Chicago, along with his daughter, made Mojo de Ajo.  The title of the show was “Liquid Gold” and believe me, it is!
If you are crazy about garlic infused olive oil and haven’t made it yourself, now is the time!  This is soooo good!  Rick says that he always has a jar of it in the refrigerator and from now on I will also.  It can be used to sauté about any meat, vegetables, pasta dishes or even on pizza.
Mojo de Ajo (garlic sauce) keeps in the refrigerator for 3 months.  It is easy to make and definitely worth its weight in gold. 

Here are some suggestions for using it:

Dipping sauce for bread.Spread over pizza crust and top with shredded mozzarella cheese.A brushetta topping.Add it to soups.Toasted French bread.Brown a roast in it.Add it to salad dressings.Over most meats:  steak, chicken, pork.With vegetables:  roast potatoes slathered with mojo …

Memorial Day Tribute

Memorial Day is a time for us Americans to take a moment and reflect on the sacrifice and honor shown by our men and women in military uniform ~ this day is for ALL who served this great country. 

Memorial Day strives to stir the patriotic sentiments of every American citizen and remind us that we owe our freedom and liberty to the finest of young men and women who laid down their lives for us ~ they paid the extreme price for the freedom we enjoy today. 

Here’s the love of my life and my favorite veteran, Bill:

God Bless all service members and God Bless the U. S. A.!
Have a happy, safe Memorial Day, everyone!

Cuban-Style Roast Pork

I like Cuban food so when I see a recipe for it, I am attracted like a moth to a flame. This pork recipe definitely has a Cuban flair and delivers a succulent roast with a punch that is adapted from a recipe in the Chicago Tribune a while back. 

This is a full flavored-combination of garlicky citrus-infused pork that becomes fork tender after roasting.  Although I made this in the oven since it has been so chilly and rainy here for grilling, it would be just as good (better?) if done on the grill.  Then I let it marinade at least 4 or 5 hours and hand it over to Bill who is the master of our grill.  

By the way, are any of you familiar with pork roast supreme?  I’ve roasted a lot of pork over the years but this is the first time I’ve ever seen a “supreme” roast.  The butcher told me that it is similar to a loin roast but has more fat which keeps the meet from drying out.  He was right; it was very moist and tender.

This is not really food related but I just want to share with you a phot…

Shrimp and Sweet Pea Sauté

Until the local farmer’s markets are open here, I’m using frozen sweet peas and canned tomatoes in this dish.   In about 4 weeks, the farmer’s markets will open here and I can hardly wait for all the great local vegetables that will be available this summer.  I like the fact that I can financially support the local farmers who work so hard to produce their delicious bounties of the growing season!

It’s a beautiful blend of colors in this shrimp dish and I’m not sure whether the peas or the shrimp is the star here because they both add mouthwatering flavors.  Sugary sweet peas and succulent shrimp are a great marriage and a few more ingredients make it even better. 

We favor this served over pasta but rice or orzo compliment it also.  Here’s the recipe:

Shrimp and Sweet Pea Sauté


1 tablespoon olive oil
1 pound shrimp, peeled and deveined
6 green onions, chopped into 1-inch pieces
1 tablespoon lemon juice
¾ cup chicken broth
14.5 ounce can diced tomatoes with basil, garlic and oregan…

Grandma’s Bowl Cookies

Have you ever remembered a favorite food your grandmother made when you were young and wished you had the recipe for it?
I can’t count the number of times I have gone through Mom’s recipe box trying to find the recipe for Grandma’s Bowl Cookies.  I knew that Grandma didn’t write down recipes; at least I had never seen any but, I was hoping that Mom did write down this one.  No such luck.

Then out of the blue, not too long ago, arrived a newsy letter from my wonderful Aunt Phyllis ~ Uncle Jake’s wife.  I opened up the letter and I COULD NOT BELIEVE IT!!!  Out fell a newspaper clipping with Grandma’s recipe for her bowl cookies!  Oh my gosh!  I was shocked and thrilled at the same time!

Aunt Phyl told me that a friend of hers was looking through one of her friends’ cookbooks and came across the newspaper clipping with Grandma’s name at the bottom of the recipe so she gave it to Aunt Phyl.  The Columbus Dispatch (Ohio) had a weekly column in which readers shared their favorite recipes ~ it …

I'm Celebrating Today!

Today is my birthday and I’m not saying yet how old I am but, gas cost 15 cents per gallon the year I was born.  The average new car was $1,020, a portable typewriter (remember them?) cost $68.37, and World War II ended.  And sadly, my favorite baseball team, the Chicago Cubs lost the World Series to the Detroit Tigers ~ 4 games to 3. 

The microwave oven had not been invented yet, nor had diet soft drinks, the hula hoop, Frisbees, the juke box and credit cards; not to leave out computers, cell phones and McDonalds. 

In Bubba’s words on his blog today:  “Today is the sixth anniversary of the thirtieth anniversary of Mrs. Bubba Sr.’s thirtieth birthday.”  I thank God for every one of them and especially my loving family!

"The secret of staying young is to live honestly, eat slowly, and lie about your age." Lucille Ball
Here's wishing you all a wonderful day!!!

Best to Study French Before Ordering a Meal in Paris

I’ve taken a lot of Spanish classes throughout my life and even though my maiden name is French, I never studied it.  I should have though because…

Many years ago, before we were married, Bill and I and my parents liked the looks of a quaint restaurant in Paris for dinner.  The waiter, along with everyone else didn’t speak English any better than we spoke French, which was none.  I saw Steak Tartare on the menu and said we should order it.  I thought for sure I knew what it was:  “rare steak.”

All too quickly, the waiter arrived with our meal.  Bill and my parents took a look at the plates laden with raw chopped beef steak with a raw egg sprawled over the top and then glared at me. Unfortunately, we then made a huge mistake ~ we told the waiter as best we could with a lot of gestures that we didn’t want the meat and sent the 4 plates of Steak Tartare back to the kitchen.  
With that the chef flew out of the kitchen toward us, swinging his knife and told us exactly what he thought.  Of co…

Mediterranean Spinach Strata

This is a great dish for brunch or for a light dinner. And what is just as good is that it can be made the night before; in fact, that is required.

This recipe is a savory bread pudding that you could add bacon, ham or sausage to.  Buy bakery fresh bread and after 3 or 4 days, when it is not so soft, slice and use it in this strata.  It makes a big difference in the end result. 

I like that this strata because is not filled with lots of oil, it uses low fat milk and does not have an abundance of cheese in it.  The recipe is from my Cooking Light Cookbook.  Here’s the recipe:
Mediterranean Spinach Strata


2 (8-ounce) loaves French bread baguette, cut into
¾-inch-thick slices
1 cup chopped onion
4 garlic cloves, minced
1 (8-ounce) package sliced mushrooms
1 tablespoon flour
2 (7-ounce) bags baby spinach
½ teaspoon salt, divided
½ teaspoon pepper, divided
3 cups thinly sliced plum tomatoes, about 1 pound
1 (4-ounce) package crumbled feta cheese
¾ cup (3-ounces) grated Asiago cheese, divided

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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Dinner Party
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