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Beef Stew to Warm the Soul
Read more: Beef Stew to Warm the SoulPrintable version There is a lot of stuff about the cold weather that I really don’t like – blizzards, frost bite and having to change my wardrobe to pants instead of cargo shorts. One thing I do like about cold weather is comfort food. To me, slow cooked cuts of…
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Thanksgiving Leftovers: Turkey Chili
Read more: Thanksgiving Leftovers: Turkey ChiliWhile I lived in New York, I always volunteered to work for Thanksgiving. That way I would be guaranteed to be home for Christmas. A few years ago, I began having my own Thanksgiving party the Saturday after for all of my friends who were also away from their families…
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Thanksgiving: Turkey, Creamy Mashed Potatoes, and Green Beans with Caramelized Onions
Read more: Thanksgiving: Turkey, Creamy Mashed Potatoes, and Green Beans with Caramelized OnionsIt’s commonly believed that the first Thanksgiving was celebrated in Plymouth colony by the pilgrims and Native Americans in 1621, but similar celebrations occurred before in Jamestown and the feasts were not held on an annual basis. Thanksgiving wasn’t an official holiday until 1863, when Abraham Lincoln designated the last…
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Meatballs: A Savory Little Bite
Read more: Meatballs: A Savory Little BitePrintable version I love meatballs. They are versatile and unique to the individual that makes them. The Oxford Companion to Food by Alan Davidson sums up meatballs the best, he says, There are “many manifestations around the world of this item, which is essentially minced meat (of any edible animal)…
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Steakhouse ThickBurger: A True Man Bite
Read more: Steakhouse ThickBurger: A True Man BitePrintable version While watching football a couple weeks ago, I saw a commercial for Hardee’s and Carl Jr’s new Six Dollar Steakhouse Thickburger. According to the ad, the sandwich was created by Hamblor, god of hamburgers. He has the power to shoot french fried onions from his hand, rides a…
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A Roast for Dinner Part 3: The Corn
Read more: A Roast for Dinner Part 3: The CornThis corn dish is the second side to my roasted pork loin, but really this is a side to the mashed potatoes! I love mixing corn with my taters! I have done it since I was a kid. Throw in the red pepper – I’m in side dish heaven. This…
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A Roast For Dinner Part 2: The Potatoes
Read more: A Roast For Dinner Part 2: The PotatoesPrintable version The potato side dish for my roasted pork dinner contains not only cheddar cheese but a little fresh rosemary as well. I love the taste of pork with rosemary, but I left it off the pork and incorporated it into the side. I leave fresh herbs off meat…
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A Roast For Dinner Part 1: The Loin
Read more: A Roast For Dinner Part 1: The LoinIt’s a common belief that pork needs to be cooked into oblivion before humans can eat it safely. In my family, Dad is notorious for burning it on the grill. Most books say to cook it to an internal temperature somewhere between 170° and 185°. This will provide a dry…
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