Monthly Archives: January 2016

Endive Salad With Blue Cheese and Roasted Pears

Yesterday, I wrote about making honey roasted pecans because Rich thought they’d be nice for munching. I thought they’d be perfect for this salad; a combination of Belgian endive spears, romaine lettuce, roasted sliced pears, blue cheese, pomegranate arils, a … Continue reading

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Honey Roasted Pecans With Rosemary

My husband follows Sweet Paul on facebook, and around about once a month or so, he forwards me a link to something he’d like me to try. As it happened, I needed some spiced nuts for a salad I’d been … Continue reading

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Grilled Cheese With Taleggio, Bacon, and Pears

We were poking around a book store, killing time before catching the latest blockbuster, and I came across a cook book in the bargain section; “Own You Kitchen” by Anne Burrell. I have another of her books, so was happy … Continue reading

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Slow Cooker Skirt Steak With Onions

It is no real secret that I love me a bargain; so, when I came across a package of skirt steak with a $4 off (!) manager’s special sticker slapped on the front, I was bringing that puppy home. Of … Continue reading

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Parfait! French Peas

Tender, sweet, and oh! so tasty; this is just about the only way I make peas anymore, so thanks to Julia Child and whomever inspired her to simplify the more traditional French pea cooking method… we don’t need no scallions … Continue reading

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Another Take on Oven-Fried Pickles

Last fall, I did a post about taking my friend Barb’s pickles, dipping them in buttermilk, then breading and oven frying ’em. They were very good. Now, I have a batch of my own Pilsner Pickles, coated in a nicely … Continue reading

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Pressure Cooker Risotto

Creamy, cheesy (in a good way) risotto is only minutes away with the help of a pressure cooker; and the one I got as a birthday present last fall makes it even simpler by allowing me to sauté the onion … Continue reading

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Boneless Beef Short Ribs Slathered in Mustard

Take your ribs (and barbecue) in a slightly different direction with this slow oven method combining a very nice spice rub and a surprisingly mellow mustard sauce. Taking the time to allow the ribs to rest in the rub before … Continue reading

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Here We Go a Wassailing…

Happy New Year! We’re back from the holidaze break, just in time to add some warmth to your chilly January mornings… in the form of a tasty cup of wassail. A warm punch, perfect for the cold, dark days of … Continue reading

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