Upstate NY has at least two food icons - chicken spiedies and chicken riggies. Both are beloved by the locals. Today I'll introduce the spiedies...... and riggies when I remember to take pictures. Chicken spiedies are cubes of white breast meat, marinated 1-2 days in a lemony-garlicky-herby mix. Then just thread onto skewers and grill. … Continue reading NY Chicken Spiedies – a regional specialty
I haven't purchased a box of bread crumbs since I don't know when, because I make my own. I got tired of paying several dollars for, well, crumbs. Rather than throw away the leftover bread that's almost stale, or the end pieces no one wants to eat, I turn them into usable crumbs. Saving money … Continue reading How to make and use Homemade Bread Crumbs
We eat lots of vegetables, but let's face it, everything steamed, grilled or fried gets boring. I had a couple decent sized zucchini and decided to stuff one. I relied on a stuffing mix, but turned it up with some add in ingredients. The easiest way I've found to scrape out zucchini is to use … Continue reading Easy Stuffed Zucchini
Spring brings fresh fruits - strawberries and rhubarb come about the same time, and are often used together. Several years ago I posted my Rhubarb Rollup dessert. This year I had en epiphany....why not use strawberries in it too! I mean really, after all these years how did I never think of this? The original … Continue reading Decadent Strawberry – Rhubarb Rollups for dessert