Cooking from scratch: healthier, cheaper, and a great creative outlet
Le Creuset has just introduced a new color - Riviera! If you've follow me for a while, you know I love my cast iron. I have plenty of plain black skillets. But I also have enameled cast iron: Le Creuset to be exact. I bought my first set 30 years ago. The Flame orange, the … Continue reading What’s new for spring? Add Some Riviera to Your Life!
Growing up my mother often made a potato casserole with meat layered in. With her, it was usually it was canned corned beef. it was filling, and cheap. Good farm food. I often use left over ham. This is really a casserole full of scalloped potatoes with meat .... ham is good, corned beef is … Continue reading Make An Easy Week Night Ham and Potato Casserole
Elevate your kitchen with the Stoneware Signature Soap Dispenser, the ultimate blend of beauty and function. The generously sized dispenser holds 20 fl. oz. of your favorite liquid soap, dish soap, or hand wash, making it an ideal accompaniment to your kitchen lineup. Crafted from premium stoneware in our irresistible colors, each dispenser is finished … Continue reading How to get a Stoneware Signature Soap Dispenser
What cookware do you want? What's the best set of pots for you? The answer depends on how and what you cook. For instance, I bought a set of Carote cookware a few years ago. It's non-stick, and I do love that part. It's also lightweight and easy to pick up. Lastly, it's fairly inexpensive. … Continue reading How to Find the Best Cookware for You
Here'a weeknight poultry protein that cooks in just 7 minutes. Really! Prep takes a little longer, but is simple and can be prepped ahead of time. For four people, 2 whole chicken breasts are needed. Cut them in half so they are only half as thick. Place between wax paper or plastic wrap, then get … Continue reading Make a Quick & Flavor-filled Chicken Filet for Dinner Tonight
Chicken noodle soup - not the condensed canned version of my childhood (although I remember it fondly), but a classic chicken soup in a pot on your stove top. Chicken noodle soup is so easy, and very tasty. It can use up bits of leftover chicken, or be made with a chopped-up frozen chicken breast. … Continue reading How to Make a Classic Chicken Noodle Soup
It's starting to snow today, heralding in winter up north. I usually make soup for the week all winter. I have a butternut squash in the pantry, one of the last things I bought at the farmers' market. Squash soup is an option. Normally, I just make a spiced squash soup - warm spices, some … Continue reading Make a Simple Butternut Squash Bisque to Start Winter
Recently a local store had potatoes on sale: 10 pounds was several dollars off. So I bought two bags. And what would I do with 20 pounds of potatoes? There are only two of us after all. I bought them specifically to preserve, by dry canning in a pressure canner. Potatoes should not be processed … Continue reading How to Preserve Potatoes By Dry Canning Potatoes
Here's an easy throw - it - together dessert from a box cake mix, some cream cheese (or ricotta, or cottage cheese) and fruit on top. I got the inspiration from a dump cake recipe online, and from watching a Jamie Oliver series on Tastemade TV. He filmed the "Keep Cooking & Carry On" show … Continue reading Why Not Make An Easy Fruit Dump Dessert?
Revamp breakfast with these easy and tasty sourdough English muffins made right on your stove top.