Simple food. Good company. A comfortable place.
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? …
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!
All bread crumbs are not created equal. Learn the differences and how to make your own homemade bread crumbs for meatballs and other recipes!
Get the basic recipe and tips to turn your favorite flavors into delicious meatballs. Try this kid-friendly and versatile dish tonight!
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.
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 …
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.
Grilled or baked, this simple salmon recipe boasts a smoky dry seasoning and a sweet maple finishing glaze. This is the recipe to try!
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.