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…
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 