The Perfect Gift for the Foodie on Your List

The Perfect Gift for the Foodie on Your List

Do you have a “foodie” in your life? Trust me … you have all kinds of “foodies” in your life. Whether it’s the gadget-loving chef or the tailgate-grazing sports fan or the I-don’t-turn-on-a-stove-but-I’ll-eat-anything-you-put-in-front-of-me consumer, everyone is a “foodie” at some level. The beauty of this? 

Fudge and the Blue Bowl

Fudge and the Blue Bowl

Everything you want from homemade fudge: rich chocolate flavor, creamy texture and enough to share! Savor every moment making this sweet treat for that is the key to perfect results!

Breadcrumbs

Breadcrumbs

You can change the texture of meatballs by the type of breadcrumb you use. Even better, you can very easily make your own.

A Re-Introduction to Meatballs

A Re-Introduction to Meatballs

Swedish meatballs … Porcupine meatballs … Italian meatballs … Spaghetti and meatballs … Meatball subs … Meatball soup … Baked meatballs … Fried meatballs … Crock Pot meatballs …

I started thinking about how versatile meatballs are and ended up channeling my inner Forrest Gump! “I know everything there is to know about … ” meatballs.

Stuffed Mushrooms

I wish there was a funny or enlightening story behind these mushrooms. There isn’t. Fact is, I had a package of button mushrooms in the refrigerator that were rapidly approaching a move to the trash can. They needed a bit of TLC and a flavor boost.

Ham and Bean Soup

Ham and Bean Soup

One of the great things about growing up around a bunch of farm women is the endless exposure to tips and tricks that are often left out of recipes. One of the worst things about trying to emulate said women is they don’t always feel 

Sautéed Spinach and the Pizza it Inspired

Sautéed Spinach and the Pizza it Inspired

Don’t let that fresh spinach spoil in the refrigerator. Sauté it and give it a new purpose in omelets, sandwiches, pizzas, pastas or casseroles.

Smoky Maple Salmon

Smoky Maple Salmon

Grilled or baked, this simple salmon recipe boasts a smoky dry seasoning and a sweet maple finishing glaze. This is the recipe to try!

Chicken Stock

Yesterday’s post was on roasting chicken and I promised to share some ideas to help you get the most from your leftovers. The first thing was to remove and refrigerate or freeze most of the meat for sandwiches, salads, casseroles or soup. My next recommendation is to make your own stock for your soup or for use in recipes that call for broth/stock.

Notice I used, and many people do, “stock” and “broth” interchangeably. There is a difference (although when I buy it in the grocery store, I don’t notice much difference): “stock” is made by cooking the meat and bones (and sometimes vegetables) in water extracting the fat from the meat and skin as well as the gelatin from the bones. The stock will tighten up when chilled, thanks to the gelatin. When it is warmed up again, it will return to its liquid. Stock also has a more intense flavor to it than broth.

Welcome!

A good picnic requires only a healthy appreciation for good food and good company. It is simple and relaxing. Who you share it with may be a crowd of people, your intimate family, one special someone or even the person you know best…yourself. The purpose