I remember, from my childhood, eating succulent loin lamb chops for dinner. We ate them regularly, gobbling up every bit as us kids, my three younger siblings and I, chewed them down to the bone. What a luxury it was, I see now, upon an adult reflection. Price wise, these choice ribs can cost nearly…
Category: RECIPES
Won-ton Snack Wrappers
I’m a member of the Herb Society of America, Rocky Mountain Unit. It’s a fun group who studies and analyzes herbs from around the world. We learn about their kitchen and garden use, mythology and medical attributes. They have dinner parties and focus on particular themes, like root vegetables, spicy foods, foods from the Mediterranean…
Seasoned cabbage rolls with beef and rice
I remember eating and loving the flavor of stuffed cabbage as a child. As I faintly recall, the rolls were thick, the nearly translucent cooked cabbage was smothered in a red sauce that dripped off the sides; it tasted slightly sweet, but not too much. I know I loved the combination of moist beef and…
Pork Shoulder, Tender and succulent
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…
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…
Marilyn Raff 