Monthly Archives: March 2015

Marinated, Roasted Sweet Potatoes

I was gonna add ‘glazed’ to this post title, but to too many people, I believe, ‘glazed sweet potatoes’ means brown sugar and marshmallows and way too icky sweet (ermmm, for me). And this is not that. These sweet potatoes, … Continue reading

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Grilled Marinated Chicken Breasts

I’d caught a deal on boneless, skinless chicken breasts at the market and was searching through the interwebs for something interesting to do with them. Hmmm… “marinade ’em in a mixture of lemon-lime soda, olive oil, soy sauce, and other … Continue reading

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Parfait! Lemon Curd Yogurt Sauce for Fruit

I know it hasn’t been that long since I shared my sister’s limoncello macerated fruit salad with a lemon curd and yogurt sauce, but, thinking on it, I really do think the sauce deserves a post all on its own. … Continue reading

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A Vintage Meatloaf

It’s a damp, gray March day; the perfect time to think about making a simple, mebbe old fashioned comfort meal. Like… meatloaf, macaroni and cheese, and mebbe some nice peas on the side. For the meatloaf, I turned to this … Continue reading

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Vintage French Dressing

Regular visitors to this here blog thing-y will know that I kinda have a thing for condiments and sauces and… salad dressings. Particularly, it would seem (if you look through the salad dressings segment of the table o’ contents), French … Continue reading

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Feta Dip With Lemon

Rich follows this magazine, Sweet Paul, on line, and forwards any recipes he thinks it’d be nice for me to try. This one, a cracker spread/dip made from crumbled feta cheese, garlic, and lemon, seemed like just the thing for … Continue reading

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Kale Soup

Kale is kinda an “IT” veggie of late, filled with all sorts of health bringing qualities; but we are not here to talk about kale chips or kale smoothies… we are here to talk about soup. Kale soup. With sausage … Continue reading

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Parfait! Still Best! Honey Mustard Dressing

Some stuff just needs to be repeated. Like this simple, yet simply amazing little honey mustard. Yeh, you could call it a salad dressing; but then you’d be missing out on how very good it is on home made chicken … Continue reading

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Baked Risotto

First, there was the dried cherry gastrique, then the pork tenderloin tips; now, let us complete our dinner menu with this simple baked risotto – no standing over a pot and stirring until stuff come together into a creamy, delicious … Continue reading

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Roast Pork Tenderloin With Cherry Gastrique

Yesterday, I made a gastrique – a sauce based on caramellized sugar with vinegar, except I used some cherry wine we had bought for just this purpose. Today, we’re gonna drizzle that gastrique over some pork tenderloin tips and roast … Continue reading

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