Old Fashioned Stuffed Peppers, Twisted and Colorful

I love color in food, in my kitchen, on plates, throughout my house, on walls, carpets, bathrooms, especially the garden, (where I grow an abundance of flowers and vegetables), wherever I ramble, play or work, my eyes open wide for color.  Color at the grocery store, such as  fruits and vegetables call to me; I…

Pork, Peppers, Pasta and Broccoli – A Skillet Dinner

For some reason, which feels a bit murky to me, our family didn’t eat many fresh vegetables, and that tradition stayed with me for decades and decades. Naturally we ate high quality  Le Sueur canned peas, since our maid, directed from Mom, I suppose, bought only the best quality, at least with the peas. Deep…

Steamed Salmon in Foil with Garlic, Lemon and Herbs

Salmon is refreshing and light, a big change from eating heavy meats with sauces and vegetables. I like its thin fatty skin, plus its tenderness and  flavor as it easily flakes apart.  And I like seeing its attractive ruby-pink color,  For years I use to eat salmon simply sauteed with vegetables stove top in a…

Favorite Meatloaf

  Like many people, my memories of meatloaf go back to childhood. My mother never cooked, instead, we were blessed with a housekeeper you tended to all our food desires.  Meatloaf was a regular dish for dinner.  I must have watched Ann occasionally, since, once married, I started my meatloaf recipes rather  traditionally, as I…

Shrimp, Broccoli and Pasta Swirl

Leftover spaghetti is  boring! It’s hard to make it tasty the next day; it’s so plain.   I enjoy freshly cooked spaghetti, but leftovers are not for me!. I often end up tossing leftovers in the trash, saying darn  that so much has gone to waste!  However, it was fun using up leftover spaghetti recently, from…

Chicken Noodle Casserole with English Peas

I love chicken like mom did.  I like it cooked just about any way, however, mom liked it simply boiled, very plain, her thin fingers picking meat off warm bones, which happens to be  a method that is not a favorite of mine; there are so many savory recipes that top that. She was big…

Chinese Style Roasted Chicken Thighs: Cabbage, Garlic and Vegetables

I ate chicken often as a child;  my mother did too, but not because she cooked it, we were fortunate and had a housekeeper who cooked and shopped for our family. Mostly I recall eating chicken as a leftover in such dishes as chicken a-la-king over rice, probably served  with a variety of canned veggies…

Creamy Baked Chicken, Rice and Vegetables

Chicken and rice sounds so passe, normal, average, but it may be however, it’s truly more than that too.  Cooking this dish gave me an opportunity to  use my skills, talent, create something delicious, extrodinary, a stick-to-your-ribs-meal that, with some of it, the ideas and ingredients, and part of the process just popped into my…

Shepard’s pie with fresh Mediterranean flavor

My husband and I ate the pie so fast, I forgot to take a photo! But since we loved it so much, I’m surely going to repeat it.  Then I’ll take a picture, and in particular, get a good shot of the meaty bottom,  which is where most of the good flavor reside. (I finally…

Saucy Asian Pork and Shrimp meatballs

I’m a big meatball fan using beef; I especially love meatball  recipes which use small pieces of slightly moisten bread cubes folded into the meatball. (That’s how our maid, when I was growing up, cooked her meatballs.) But cooking pork meatballs never occurred to me until I saw  recipes in various Chinese  cookbooks.  Recipes with…