New recipes rock my world. I love experimenting with different dishes, often adding and subtracting ingredients to make the recipe more satisfying. Naturally, in the last few decades, I’ve prepared pork shoulder in a crock pot, braised, or cooked it simply in the oven. But this method was eye-opening, different. Before I began cooking…
Author: Marilyn Raff
Marilyn Raff is the award-winning author of The Intuitive Gardener, plus the author of two other garden books, Shrub Roses: Paradise in Bloom, and Ornamental Grasses for Western Gardens. For a decade she wrote a garden column for The Villager newspaper. Her poetry has been published in over twenty literary magazines, and Finishing Line Press has published her two poetry chapbooks—In the Palm of the Land, and Until Class Ends. Finally, her artwork, jewelry, and sometimes baked items are on displayed and for sale, at The Blue Chair, an art gallery and furniture store at 3473 S. Broadway, Englewood, Colorado 80113. With affection, Marilyn continues her passions of baking, cooking, painting, decoupage, sewing, gardening and making jewelry.
Crusty, Succulent Pork Shoulder nestled with Buttery Mashed Potatoes and Brussel Sprouts
Originally posted on Marilyn Raff:
? New recipes rock my world. I love experimenting with new dishes, often adding and subtracting ingredients to make the recipe more satisfying. Naturally, in the last few decades, I’ve prepared pork shoulder in a crock pot, braised, or cooked it simply in the oven. But this method was eye-opening,…
Sausage, ricotta, and mozzarella–a baked cannelloni casserole
No one in my household was Italian, no one cooked Italian food, (neither my mother, who never cooked, or our live-in maid), no Italian heritage oozes through my genes. However, everyone loved Italian food. To this day, from childhood memories and taste buds which take me back, I remember that my two younger siblings and…
Saucy chicken with mushrooms, eggplant, shallots, spinach and sugar snap peas
For any party or family gathering this dish would definitely be a home run!The flavor of the chicken increases after marinading and then gets a bit crispy once sauteed. All the vegetables, when mingled with the chicken create a satisfying and savory dish. It works well served atop rice or noodles. Another idea is to…
Oven-baked, Broccoli-cheese Wild Rice Casserole
A friend shared this recipe with me and I instantly liked i, since it called for wild rice, which I had not eaten in nearly fifty years! And recently, after cooking many beef, chicken, pasta and sausage dishes, I felt ready for something mostly vegetarian. However too, I often like to switch up ingredients in…
An Asian fusion: chicken, shallots, garlic, red and green peppers tossed in a light black bean sauce
Chicken has been a favorite food of mine for over half a century. Naturally it’s economical , but too, for me, that’s a side benefit; what I crave is its flavor when eaten in many guises and forms. Chicken rocks my palate, especially when mingled with other foods. Raised in a rather secluded and sheltered…
Sesame-Paprika, herb-cheddar biscuits
I had planned to write this biscuit recipe several days ago. However, I was busy in the kitchen with other baking and cooking projects, plus participating in a Chinese cooking event with a dessert. For a group of passionate cooks, I fried sesame balls to celebrate The Year of the Pig, to honor the Chinese…
Juicy, herb-roasted Cornish hens smothered with vegetables
I hadn’t eaten Cornish hens in several years, so, I picked up two. But for a change, I wanted to cook something different–not just roasting them. No particular recipe caught my eye in my cookbooks but eventually a familiar mix of ingredients popped up as I browsed the internet; and I soon realized I…
Cream Cheese (and chocolate filled) thumbprint cookies
Cooks and bakers can relate to my feelings. As I thumb through assorted cookbooks on my shelf, I’m on the prowl. Although I’m not searching for anything in particular, but, just a recipe that catches my eye, or ingredients, or words, something which will make my eyes go pop! Oh, how about a new cookie,…
Puffy Peanut and Almond Butter Cookies with milk chocolate chips and walnuts
I’ve never been a huge fan of peanut butter. Sure, I’d have it now and then, but, mostly I gravitated toward cream cheese and jelly, and only really, raspberry jam as an accompaniment; I don’t like grape jelly. And– now this is a sidebar– my favorite sandwich which I ate often as a kid and…
Marilyn Raff 