No Bake Chocolate Peanut Butter Oatmeal Cookies

I used to make these as a kid – in fact, it was one of the first things I ever learned to cook. My older sister Debbie taught me this. They are quick, easy, delicious, AND very kid-friendly. And hey, getting kids to eat more oatmeal can’t be a bad thing, right? They are really…

Chinese Beef Noodle Soup

In this dish you prepare the noodles separately from the rest of the soup; then you ladle the soup over a bowl of the noodles. It’s a really delicious dish and you can adjust the peppers, spices, and seasonings to your taste. Also, if you can’t find the particular peppers the dish calls for, you…

Roasting Vegetables to Use in Sauces and Soups

I adore roasted vegetables. Cut some up, toss them with extra virgin olive oil, salt, pepper, and other seasonings (optional!) and they are a delicious as a base for sauces and soups. When I have time, I always roast tomatoes for my tomato sauces, along with garlic. Today I halved some Campari and grape tomatoes,…

Emeril’s Crab Cakes

I like Emeril Lagasse’s cooking; thought I would give his crab cakes a try. I used two accompaniments from two different recipes – a Creole tartar sauce (not exactly like the tartar sauce you’re use to!) and a corn relish. This dish is a lot of work but yummy! You can cut some time and…

Spaghetti and Meatballs with Roasted Tomato and Garlic Sauce

I love what roasting does to tomatoes (garlic too!); so I decided to use them both in a good spaghetti and meatballs dinner. Not only did I roast the usual plum tomatoes, but I decided to add in a pint of grape tomatoes, figuring that these little beauties would get extra concentrated with sweetness. This…

Hasselback Potatoes

I finally got around to trying this Swedish version of baked potatoes – they look so pretty. I found this basic recipe on Food Gawker (that’s a great site if you’ve never seen it); I don’t think it’s traditional but there are a lot of ways to play with this sort of recipe. The skin…

Gourmet Salts

Darn that Oprah. I was perusing the June issue of her magazine, and came upon the following item on her “O List”, a list of things people at the magazine just love; it is a collection of Hawaiian salts, some flavored. I love the presentation of it too – in test tubes with cork stoppers. So…

Chicken and Dumplings

Growing up, I always loved my Mom’s chicken and dumplings; however, she always used Bisquick drop biscuits rather than making her own. I’ve wanted to make it from scratch for some time, so here it is! True southern chicken and dumplings have no veggies in them – it’s really just chicken and dumplings in chicken…

Strawberry Blueberry Cobbler

This is a simple cobbler, but very good. I love it when fresh berries are in season! I’ve used strawberries and blueberries here, but most any fruit will do.  Ingredients 2 pints strawberries, hulled and quartered 1 pint blueberries 1 cup sugar, divided 1 tablespoon cornstarch ¾ cup all-purpose flour 1 teaspoon baking powder ½…

Cast Iron Skillet Cornbread

Cornbread is suprisingly divisive. In the U.S., The South generally prefers their cornbread sans sugar, while The North likes a little sweetness in their versions. I like both variations, myself, though the version here uses a bit of sugar. I was born and raised in Florida, which is almost as south as you can go in the continental US,…

Fast Friday – Roast Chicken Breast with Vegetables

You know how it is – long work week, it’s Friday night, you don’t feel like putting too much effort into cooking. Roast chicken breast (on the bone, please) with veggies is a great meal; it’s simple but satisfying. Here’s what I did:Combined about 2 tbsp. olive oil with some herbs – rosemary, thyme, threw…

Tacos al Pastor

We celebrated Cinco de Mayo by preparing a few Mexican dishes, including this one. A taco with no cheese? It’s delicious and fresh tasting. Tacos al Pastor (“shepherd style”) is a fusion, it seems, with roots back to Middle Eastern shawarma, brought to Mexico from Lebanese immigrants. This recipe calls for ground pork, though most…