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Showing posts from February, 2012

Slow-Cooker Bacon Jam

Dear bacon jam ~ I knew I loved you before I even made you! 

It’s sticky, porky, sweet, garlicky, savory and spicy.  Frying the bacon till crisp, and combining with onions, garlic and other ingredients, cooking long and slow for the onions to caramelize, allowing it to turn into a thick syrup; and finally, pulverizing it all in a food processor for one of the best chunky gustatory sensations you can imagine.

This recipe, from Martha Stewart’s Everyday Foodmagazine, has been floating around for at least a year, and I can’t imagine why it took me so long to finally make it.  The only change I will be making the next time is to double the recipe so as to share.  It is equally delicious served cold, room temperature, or warmed.  And it keeps well refrigerated for a month, if it lasts that long.

This is definitely one of the best things I have done with bacon.  I slathered this ‘jam’ on my toast this morning, but there are so many ways to enjoy it:  On a slice of tomato, on a burger, or a war…

Cheesy Smashed Potatoes with Garlic and Chives with Snow

I’m a potato lover from way back, but not crazy about mashed potatoes; even Mom’s years ago.Mom always got rave reviews for her mashed potatoes and she never allowed any one else in her kitchen to assist in the process.I never knew her secret for them…
On the other hand, Bill loves lumpy mashed potatoes like his mom used to make.  I could tolerate them a little better since there was more texture to them.  Then along came smashed potatoes.  

Smashed potatoes are perfect for us!  I like the consistency and Bill gets the lumps!  This is a great side dish of cheesy smashed potatoes flavored with garlic and chives.  

There is a plethora of ways to make smashed potatoes and this is our favorite.  Simply delicious potatoes!

Cheesy Smashed Potatoes with Garlic and Chives   
Ingredients: 4 Idaho baking potatoes, peeled or unpeeled and cut into cubes 3 garlic cloves, quartered 1/3 cup warm buttermilk ½ cup shredded Cheddar cheese 1 tablespoon chopped chives ¼ teaspoon salt ½ teaspoon seasoned pepper

Bourbon-Soaked Pork Tenderloin with Brown Sugar Honey Glaze ~ a Cookbook ~ and Distilleries

If you like a lingering bourbon flavor in meat, you will have to use this marinade the next time you prepare pork.  The bourbon flavor comes through just enough to notice but not enough to overpower the meat.

One of my very favorite Southern cookbooks is The New Low-County Cooking by Marvin Woods.The jacket liner of his cookbook says, “There’s a whole world of flavor packed into an eighty-plus-square-mile area surrounding the cities of Charleston and Savannah.It’s called the Low Country of South Carolina.”
It’s a great area to visit for cuisine and beautiful scenery.Marvin Woods transforms standards into updated dishes, which leads to this recipe for Bourbon-Soaked Pork Tenderloin.Actually, his recipe is intended for pork chops but I had pork tenderloin and used it instead.

The marinade in this recipe is a super tenderizer for the pork with the end product being tender and succulent.  If you are apprehensive about using bourbon, substitute it with apple, cranberry or grape juice, sparkli…

Slow-cooked Barbecued Chicken

This “fix it and forget it” slow cooker chicken is a hearty dish that is made for cold wintry days.I saw this recipe in the January issue of “Southern Living” magazine and had to give it a try. 

It’s a simple tasty dish that makes an easy meal.   I doubt that the bourbon would make much difference if omitted.   The mix of vinegar, brown sugar and ketchup gave the chicken an appealing tangy flavor, with the lemon adding piquancy.
This resulted in very tender chicken that shredded easily.  The next time I make it, I will do exactly that:  Prepare the chicken, cook it in the slow cooker and when done, remove the chicken, let it cool slightly, discard the bones and lemon, shred the chicken and serve it on buns for delicious slow-cooked barbecued chicken sandwiches!

Slow-cooked Barbecued Chicken
2 teaspoons salt 1½ teaspoons paprika ½ teaspoon garlic powder ½ teaspoon pepper 3 pounds cut-up whole chicken* ½ cup cola soft drink 1/3 cup ketchup ¼ cup firmly packed light brown sugar 2 tables…

“Yummy ~ Not Pretty” Cookies for Valentine’s Day

You know those pretty little heart-shaped sugar cookies that are drizzled with chocolate that you bake for Valentine’s Day?  I was all ready to bake them until Bill went to the mailbox and came in the house with the March issue of “Food Network” magazine ~ the Chocolate issue!  

I’m not the resident chocolate addict, but I drooled my way through the magazine, and came to “The Way the Cookie Crumbles.”   It told me, “Choose your chocolate chip cookie style:  crispy, chewy or somewhere in between.”  “Chewy” got my attention!
I don’t bake cookies a lot any more like I used to, but when I do; it’s usually some variety of a chewy type cookie.  In my cookie baking experience, I know it can be hit or miss in making a cookie that claims to be “chewy;” only to have it turn out crunchy!  

So many variables:  baking time, whether the dough is chilled or not, etc.  These cookies live up to their description:   chewy, delicious and chock full of semi-sweet chocolate chips!
My chocolate chip cookies m…

Chile-Dusted Shrimp with Quick Corn Relish

The sugar, in the spice rub here, caramelizes during cooking and turns the shrimp a nice golden-brown color. 
This is a recipe adapted from Cooking Light.  The shrimp has a mild spicy taste and the vegetable mix has a sort of sweet-sour flavor to even the spicy shrimp.  The original recipe also had chipotle chile powder.    A can of Del Monte Fiesta Corn with red and green peppers would be great; omit the pimentos. 
We were pleasantly surprised with this dish; it’s really delicious ~ I will be making it again soon!

Chile-Dusted Shrimp with Quick Corn Relish Adapted
1 tablespoon chili powder
1 tablespoon ancho chile powder
1 teaspoon sugar ¼ teaspoon salt 1 teaspoon seasoned pepper 2 tablespoons olive oil, divided ½ cup onion, chopped ½ cup green bell pepper, chopped 2 tablespoons pimentos 2 teaspoons minced garlic 1 teaspoon roasted ground ginger 1 (15-ounce) can whole-kernel corn 1½ tablespoons cider vinegar 1½ pounds peeled and deveined shrimp
Combine chili powder, sugar, salt and…

Baked Trout Filets and an Award

Imagine this:  meatloaf ~ covered with mayonnaise-filled mashed potatoes ~ cooked all day in a crockpot... and the grease, soaking the meatloaf, and partially covering the mashed potatoes piled on top.
That was my first newlywed cooking disaster years ago, during Bill’s Army days when he was stationed at Ft. Leonard Wood, Missouri.  That meal was inedible ~ I can still taste the mayonnaise in that lump of mashed potatoes and so can Bill!  We laugh about it, and cringe, to this day…
The next fiasco I remember was when he was discharged from the Army, and we moved into an apartment in Louisville.  I wasn’t a big fan of fish or seafood, back then; however, I knew it was a nutritious source of protein for healthy eating, so I bought a package of frozen trout.  

I failed to get the memo that said trout always comes with its head intact.  When that trout’s head, with his bulging eyes, slid out of the package, I gagged, and fed him to the garbage disposal!  Sliders for dinner that night! 
That …

“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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Jules-Alexandre Grun

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ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

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ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
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