Monthly Archives: February 2023

Tuscan Butter Gnocchi

My husband found the basis for this recipe at and asked me to try it out. I, of course, had to make a few adjustments to suit our tastes and my food stuffs… I had one bag of Trader … Continue reading

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My New Fave Stock

Like many a (somewhat) thrifty person, I stashed the carcass from our Thanksgiving turkey in the freezer to “make stock.” Well… with my mom-in-law coming for an extended visit, and the cold weather, and the fact that, at almost 84, … Continue reading

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Hasselback Potatoes

A friend very nicely sent me this wicked cool casserole dish as a thank you for my sending her assorted buzzyfoods treats; and I was pondering what to try out in it first. It had been a cold, gray day, … Continue reading

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Sweet and Sour Shrimp, Indian Style

There is no “one” Indian cuisine or cooking style. Our pharmacist, being originally from Punjab, maintains that their cooks and cuisine is the best. One of my faves is Indo-Chinese; which is a fusion of the two country’s foods and … Continue reading

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Chicken Wings and Other Stuff

I post about chicken wings a lot. At least ten times and counting, but they are kindofa healthy “guilty pleasure” – at least the way I make them. I mean, yeh, there is still that entire stick of Irish butter … Continue reading

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Portillo’s Style Chocolate Cake With Espresso Cream Frosting

The only person that I know who does not love this cake is my friend Jenny, who, inexplicably, does not care for chocolate. But, we overlook that obvious defect and love her anyway. Besides, more cake for us, right? Like … Continue reading

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Artichoke and Sesame Roll Croutons

My kitchen was loaded with leftovers, Air Fryer Chicken Thighs, sesame rolls, a nice “everything” salad kit that was coming up on expiring. Something had to be done. A main course chicken salad for dinner it would be! And, even … Continue reading

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Medianoche Salad Dressing

Longtime readers of this blog may recall how very much I like Medianoche (midnight) Mayonnaise on my Cuban sammiches. Now, with the addition of one or two (your choice) simple ingredients, sour cream and heavy cream, I’ve turned it into … Continue reading

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Air Fryer Chicken Thighs

So… one of our local markets does a pretty stellar job of seasoning different cuts of proteins and packaging them all ready to go for the pan, or the grill, or… the air fryer. We have tried their Cajun-seasoned salmon, … Continue reading

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Fromage Fort

Literally “Strong Cheese” this is a classic French way to use up all those bits of cheese leftover from gatherings. What cheese? All of ’em, Katie! Jaques Pépin’s dad would use a combination of Camembert, Brie, Swiss, blue cheese and … Continue reading

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