Cooking from scratch: healthier, cheaper, and a great creative outlet
I love cooking (and eating) chicken thighs. Bone in. They have so much more flavor than breast meat. And while white meat has a place, I's rather serve chicken legs and thighs. But I often find myself falling into a rut on how to prepare them differently. Today I spied a small jar of orange … Continue reading Chicken Thighs with Orange Sauce
Stuffed shells - my husbands has been asking for them for several days, so today I have time to make them. We are having a friend over for dinner though, who has an aversion to ricotta cheese. In the past, I have made lasagna with cottage cheese, so why not stuffed shells? The trick is … Continue reading Stuffed Shells – one of my Husbands favorite meals
We love chicken, and I often cook bone in thighs. I wanted something other than just baked chicken tonight. Sometimes I coat with corn flakes, and add honey. Tonight I just wanted something gooey and really tasty. If you wanted to use white meat, it would work with boneless breast meat, but it will not … Continue reading Simply Sticky Honey Garlic Chicken Thighs
Following up on the previous post, I made the Pumpkin Cinnamon Twist from Cast Iron Baking scratch recipes for your favorite skillet . Another great recipe from Brooke Bell. It's easy to form, but looks oh so impressive. And, best of all, I get to use one of my cast iron skillets to make it! … Continue reading Another Cast Iron Baking Recipe – Pumpkin Cinnamon Twist
I love my cast iron , as any of my regular followers know. So when I found a new cookbook called Cast Iron Baking scratch recipes for your favorite skillet, by Brooke Bell on Amazon, I just had to have it. And, as usual, as soon as it arrived I sat down with a cup … Continue reading Cast iron Baking – Raspberry Buttermilk Coffee Cake
I ended up with 2 large bags of dried apricots in my pantry. Yes, automatic delivery is a wonderful thing, until I realized I know have over 3 lbs of dried apricots. I like to eat them straight from the bag as a snack, but wanted to do something a little more creative with them. … Continue reading Orange Apricot Walnut Scones
Fall is apple time, no doubt about it. Besides apple picking and yard side stands, even the local markets are filled with different kinds of fresh apples, just picked. It's time to stock up. Keep apples cool and they can last for several weeks. Where do you think apples in the summer come from? A … Continue reading How to Make Apple Karamel Sweet Rolls
Perfect soup and chowder weather - finally cooler weather is here. It's mid-October! Today more rain - it's been a really wet summer and early fall - and so cold and damp equals soup weather. I thought about what I have on hand. Two large bags of corn in the freezer, and I know some … Continue reading How to Make Corn-Crab Chowder
We eat lots of chicken, and therefore I almost always some cooked left over chicken in the freezer. Making a pot pie not only uses up the chicken, but also any left over vegetables I have frozen. And my cast iron skillet is not only the perfect size, but also helps make a crispy bottom … Continue reading Making Cast Iron Chicken Pot Pie
One of my memories is of my grandmother, whose sight was not the best anymore, scooping up a fork-full of horseradish, instead of mashed potatoes, with her roast beef. Popped the whole thing into her mouth. After a couple coughs, she said, "Well that will clear out the sinuses!". I love horseradish. My mom used … Continue reading Using and Growing Horseradish