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Corned Beef and Cabbage Soup
Read more: Corned Beef and Cabbage SoupPrintable version In my family it was a tradition to eat cabbage on New Year’s Day. I remember it being overcooked and mushy. They would sauté two shredded heads of cabbage in oil in a skillet. I think the problem was that my elders cooked it to long because I…
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Stuffed Loin Chops
Read more: Stuffed Loin ChopsPrintable version My favorite cut of pork is the loin. It can be roasted, grilled, pan fried, braised or cooked just about anyway and it provides a canvass that works well with different flavors from fresh herbs, to marinades and spice rubs, even fruits. Recently, as I scanned the meat…
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Creamy Baked Onions
Read more: Creamy Baked OnionsCreamy Baked Onions I was at Meijer recently trying to figure out what I wanted to cook and was drawing blanks. I went to the store with an open mind and thought I would let what was on sale guide me, but after 20 minutes I wasn’t having any luck.…
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Mini Pumpkin Spice Cupcakes
Read more: Mini Pumpkin Spice CupcakesI’m not much of a baker, but my mom and a number of my aunts are all-stars. Over the years, I have left the pies and sweets to them as I developed my skills as a savory cook. This past Thanksgiving my Mom made mini pumpkin spice cupcakes that were…
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Chicken Stir Fry with Ramen
Read more: Chicken Stir Fry with RamenPrintable version Ramen noodles are a staple on college campuses and kitchens of the less well-to-do because they cost about $1.64 for a three month supply. Although they are cheap, I still think they’re tasty. I am willing to buy cheap noodles, but lunch meat, well, that’s another story. I’ll…
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New Orleans Turkey Stew
Read more: New Orleans Turkey StewThis year for Thanksgiving I wasn’t hosting a party, and wasn’t responsible for any of the major traditional dishes at either of the gatherings I was going to. I had made a large Thanksgiving dinner two weeks before the holiday to post the recipes here, so I had my fix…
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Black and Red Chili
Read more: Black and Red ChiliPrintable version I love to make chili. When I first started cooking on a regular basis, it seemed like I was making up an experimental batch every weekend. I would throw anything in the pot if I thought it might taste good – mushrooms, black olives, egg plant – you…
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