I planted some winter greens last fall, and now (May) I have a lot of kale which needs to be eaten before I plant spring veggies. Kale is very hardy and can easily handle the moderately cold winters here in Oregon. I like to use kale many different ways but my favorite use is in a soup.
Continue reading “Ham and Tortellini Soup”
This breakfast casserole is easy and made with store-bought shredded hash brown potatoes, eggs, cheese, pork sausage and a few other ingredients. Prep time is minimal so you get more time to enjoy it.
Continue reading “Breakfast Sausage Casserole”
A friend of mine recently gave me a mystery food basket that include a wide variety of items. She wanted to see how I could use the items in the basket. I was able to use most of the items but somehow had a single can of French onion soup left over at the end. Eventually I decided to try this out in a Salisbury steak sauce.
Continue reading “Salisbury Steak”
This bread is one of the easiest and tastiest treats I’ve ever made or eaten. I’ve been making this bread for the past 20 years and don’t recall where I learned it.
Continue reading “Monkey Bread”
One of my favorite things about going out to a Chinese restaurant is getting piping-hot egg drop soup to start out the meal. You need few ingredients to make this but the taste is amazing when it’s done right.
Continue reading “Egg Drop Soup”
In 2004 I was living in Wisconsin and one day was eating lunch at work with a co-worker who grew up in Denmark. She had a very delicious-smelling soup that I had never seen before. She offered me a taste and said it was called Vichyssoise.
Continue reading “Potato Leek Soup (Vichyssoise)”
We celebrated my husband’s birthday this week with lots of friends at our house that we’ve known for a long time. I decided to make the group some of our favorite Mexican dishes like pork carnitas and chicken tinga. It was hard for me to calculate how much food to buy and I ended up buying too many rotisserie chickens (3) for making the chicken tinga.
Continue reading “Chicken Enchiladas”
My pantry is full of spices and spice mixes from all over the world. Many of them were given to me by friends who know how much I love to cook and experiment with new flavors.
Some of the best mixes come from Penzeys Spices and today I feature their Ozark Style Seasoning. It is a Southern U.S. style blend of black peppers, numerous herbs, and salt. I have been using it to make the most delicious roasted vegetables one can imagine. The balance of spices is incredible and I use it below in this recipe.
Continue reading “One Pan Sausage and Vegetable Dinner”
This week while I was cruising down the meat isle I saw a lot of pork riblet packages with prices that were reasonably low. I couldn’t resist picking up a package to try out, even though I don’t normally buy pork riblets. I’m so glad I did though. Pork riblets are trimmed pieces from spare ribs. They are easy to cook and they cost much less than a rack of ribs. The package I picked up was pretty meaty without much fat.
Continue reading “Pork Riblet Curry”
Chow mein is a Chinese noodle dish that is very popular around the world. You might find this dish combined with meat, tofu, or just stir-fry veggies. Whichever way you try it, this dish is very delicious — especially since you customize it to your liking.
Continue reading “Chicken Chow Mein”
Global Dine In 