Feeds:
Posts
Comments

Posts Tagged ‘Comfort Food’


When I started writing this blog I had not idea that I would be continuing on for all the years that I have! I have been blogging since June 2011, and over this time I have had over 126,000 views and 14,200 comments! Thank you! Thank you! Thank you! You have inspired me to keep this going! I wanted to share with you my top five posts of all time!

At number 5, with 1,400 views: Oven Fried Pork Chops!

Half way through cooking

Half way through cooking

Number 4, with 1,700 views is Chemistry in Cooking! People are really curious as to how things work!

Melting butter

Melting butter

Coming in at number 3, with 1,860 views: Sam, its Yosemite!

Yosemite Valley

Yosemite Valley

In at number 2, with 3,300 views: Chile Rellenos in the Crock Pot! Yummy!

Dinner is served!

Dinner is served!

Drum roll please! At number 1, with 4,400 views, and back on the rise due to the upcoming holidays, Maple Glazed Rotisserie Ham!

The ham goes on the spit!

The ham goes on the spit!

Thank you again for not only inspiring me, but for your loving support of me and this site! I would not have been able to reach these numbers and milestones, if it were not for you! Be well! ^..^

Read Full Post »


Conor Bofin of One Man’s Meat inspired me once again! This time with an enticing recipe for pork chops with plums in his post The Cure for Meat Anxiety – Pork Chops and Plums! Now plums are pretty well out of season here, so I substituted the plums for pluots, which are a hybrid combo of plums and apricots! Yum! Ready to head into the kitchen?

Conor’s Ingredients
2 big pork chops – bone in, I used pork loin chops about 1″ thick
5 – 6 plums, or pluots
2 cm of ginger – almost an inch here in the U.S.
1 tsp dark brown sugar
Lots of salt and pepper
Red wine
Olive Oil

The beginnings of a great meal!

The beginnings of a great meal!

First, preheat the oven to 400 degrees. Then get the pluots ready. Slice them in half following, as Conor put it, “the bum-like crease as a guide.” Remove the pit. Chop up the ginger, the skin removed. Place the pluots on a cookie sheet covered with foil, and evenly add the ginger and brown sugar to each pluot half.

Pluots with ginger and brown sugar

Pluots with ginger and brown sugar

Place this in the preheated oven. I found that these took about 40 minutes to cook to a soft “sludgy” texture.

Conor serves this dish with garlic mashed potatoes. I used Yukons, and I got this ready to go!

Soon to be garlic mashers

Soon to be garlic mashers

The next thing is to get to work on those chops! Slice them along the fat edge to cut through the membrane beneath the fat. I then seasoned these with a healthy dose of fresh ground salt and pepper, then rub with a bit of oil (something I forgot to do, but it worked out just fine). Heat about a TBS of olive oil in a oven proof skillet. Start your mashers now. When the skillet gets hot, add the pork chops and cook for 5 minutes. Leave the chops alone as they cook! After 5 minutes, turn and cook another 5 minutes.

The pluots should be done by now. I removed them from the oven, and then add to the oven your skillet of pork chops. These will sit in the oven for 10 minutes. While these are in the oven, mash those pluots with a fork, skins included, which adds flavor!

The cooked pluots

The cooked pluots

Get your mashers done too!

Garlic mashers

Garlic mashers

After cooking in the oven for 10 minutes, remove the pork chops. Take the pork out of the skillet and set aside to rest. Place the skillet on the stove and turn the heat to medium. Add a good dose of red wine to de-glaze the pan,

Deglazing the pan with wine

Deglazing the pan with wine

scraping up the browned bits! Cook this down to a thick gravy.

Plate up the pork, potatoes and pluots!

Dinner is served!

Dinner is served!

This was a fabulous meal! Make sure you have a perfect bite: A little bit of each together! Thank you again, Conor for the recipe!

Have a lovely Friday and thanks for stopping by! Be well! ^..^

Read Full Post »


I have a friend who for years was constantly having pain and discomfort almost always after a meal. Over the years the Dr.’s were unable to identify what was wrong with her until recently. They finally diagnosed her with celiac disease. This disease prevents foods from being absorbed into the small intestines and actually damages the lining of the small intestine. It can be very painful, as it was for her. What caused this disease is an intolerance to gluten.

What is gluten? It is a protein found in wheat and other grains that gives doughs that elastic feel. It helps the dough to rise, keep its shape and makes it chewy. Folks who suffer, as my friend does, from celiac disease have to consume a special diet so that they can avoid this protein.

Here is a brief list of foods that are recommended for those suffering from this condition. The list includes beans, seeds and nuts, none of which are processed. It also includes fresh eggs, most dairy products and fresh vegetables. It is also important that any meats that they consume do not have breading, batter coated or marinated. There are gluten free “flour” alternatives to wheat, like quinoa, amaranth, corn, to name a few.

Last year you might remember I attended the Tony’s Fine Foods food show. At this event we went looking for gluten free crackers. We were doing this so that folks who came to visit the winery where I work would be able to clear their palette, enjoy the varying flavors of the wine, and not suffer from the gluten side effects.

I spoke to one of the vendors about how a single plant can make items with gluten and items without. I was told that they have to have separate facilities. This is because as wheat flour is processed gluten can float into the air and contaminate other products.

So, now you know that gluten comes from wheat. And, food manufacturers have now included the words “Gluten Free” on packaging. Now this is not a surprise on crackers, cake mixes, pastas, bread and such. I was surprised to find this labeling on bacon. Yes, I saw gluten free bacon! And, I was surprised to find it on coffee too! The two manufacturer’s do not have plants that process wheat. Here is a coffee label that indicates it is gluten free.

Gluten free coffee

Gluten free coffee

Searching the internet, I did find this one club that offers the “gluten free bacon.”

Gluten free bacon

Gluten free bacon

I understand the necessity of labeling an item as gluten free for those that suffer from celaic disease and marketing products as gluten free has now become the norm. I believe that people should educate themselves on what gluten is and what food alternatives there are.

Have a terrific Tuesday and thanks for stopping by!

Read Full Post »


I love cooking, as you know, and I love to find, or come up with new recipes! Over this last weekend I tried two recipes. One that I wanted to try for some time now is a potato recipe that I found from the site Walking on Sunshine. Her recipe: Bacon Cheese Potatoes. I thought that this would pair perfectly with another recipe that I got from my friend Conor Bofin over at One Man’s Meat. His recipe: Steak Frites. Then I added to this my simple recipe: Simple Sauteed Mushrooms!

I prepared the potatoes first as they were to be cooked in the crockpot. This simple recipe consisted of bacon, cheese and potatoes. Slice four red potatoes thinly, grate plenty of cheddar, and dice some bacon. Lois indicates that you can pre-cook the bacon, or not. I did not, but next time I make this I will because of the amount of fat. I used non-stick spray in my crock pot then layered potatoes, then bacon, then cheese. Lois likes to add salt and pepper on top of each layer. Forget the salt as the cheese and bacon add plenty! I was able to knock out three layers, dotted it with butter, and after 6 hours on low here is the finished recipe!

Bacon Cheese Potatoes

Bacon Cheese Potatoes

Now Conor’s steak recipe was a perfect pairing with these potatoes! And, it is a simple recipe too! I purchased two rib eye steaks that were about 3/4″ thick. Taking a big bunch of fresh thyme, I stripped the leaves off the stems and chopped up the thyme and then pressed the steaks into the thyme. The recipe says to get a cast iron pan very hot and then add 1 teaspoon of salt. I forgot this step. After adding the salt you are to place the steaks in the pan. It was at this point that I added the salt. The important thing with this recipe is not to disturb the steaks. I cooked them for 5 minutes then turned them over and cooked another 4 minutes. And, they came out beautiful. Check these out!

The Steaks

The Steaks

I cooked the mushrooms while the steaks were sizzling in the pan. Another easy recipe. Add butter and garlic to a hot pan, and when the aroma of the garlic comes up add the mushrooms and saute. Here they are!

The Mushrooms

The Mushrooms

And here is the finished dinner!

One easy dinner!

One easy dinner!

The flavors of this dinner: Amazing! Worth the time and one that will make your family and friends think you spent hours in the kitchen!

Have a terrific Tuesday! Thanks for stopping in for a bite! Be well! ^..^

Read Full Post »


I love Chinese Barbecued Pork Spare Ribs. I thought that for today I would share a simple, easy recipe for Char Siu ribs with you! Char Siu is Cantonese and means Barbecued Marinated Pork. These take about a half hour of prep work, and four hours to marinate, and a little over three hours to cook. Here is a preview…

Preview

Preview

Are you ready to head into the kitchen?

Ingredients
Pork Spare Ribs (you can use baby back if you prefer but spare ribs have more meat on them)
1/2 cup of Hoisin Sauce
1/2 cup of bourbon
1/4 cup honey
1/4 cup dark soy sauce
2 TBS sesame oil
2 TBS Tapatio hot sauce
2 TBS powdered ginger
2 TBS onion powder
1 TBS garlic powder
1 TBS 5 Spice powder
1 tsp red food coloring (Optional)

The first thing that I do is take the side of spare ribs and cut them into individual pieces. Set these aside.

In a zipper bag combine the rest of the ingredients, shaking the bag well to get the powdered parts incorporated. Reserve about 2/3 of a cup of this marinade. Add the pork ribs to remaining marinade in the bag. Let the ribs marinate for four hours. Take the ribs out of the refrigerator one hour before cooking.

Preheat the oven to 225 degrees (107C). Take a large baking pan with an edge and fill the pan half way with water. Then lay a rack over the pan.

The pan is ready

The pan is ready

Place the ribs on the rack fat side up.

Marinated ribs are positioned and ready for the oven!

Marinated ribs are positioned and ready for the oven!

Carefully place this in the oven and let this bake for three hours. Over the last half hour baste the ribs three times with the reserved marinade.

Baste the ribs

Baste the ribs

Now to give this a bit of a crunch set the oven to broil and baste one final time. Set just below the broiler and keep an eye on them so that they do not burn! This will cause the sugars to caramelize a bit. Remove from the oven and serve!

Ribs are ready!

Ribs are ready!

I like to have this with a good fried rice and fresh vegetables that are steamed or stir fried!

Let me know if you try this recipe! I hope you do as it is very tasty! And, they make good cold leftovers!

Thanks for stopping by and be well!

Read Full Post »


I had every hope of having a bounty from my vegetable garden this year. There was not as much as I hoped for. Even so, here are some of the amazing home grown veges from my garden over the years!

I love acorn squash baked with maple syrup and butter!

Acorn squash

Acorn squash

There is nothing like the sweet flavors of home grown corn on the cob! These were very sweet!

Sweet, sweet corn

Sweet, sweet corn

Here is a brilliant display of some colorful tomatoes!

Pretty slices

Pretty slices

I love taking a huge zucchini, hollowing out the middle, stuffing it with tomatoes, herbs and then topping it with mozzarella! It tastes just like pizza! Here are a few of huge zucchini!

Huge zucchini picked fresh today!

Huge zucchini picked fresh today!

For some reason, fresh home grown onions seem to be stronger in flavor than store bought. So, I now grow these every year!

Just plain onions!

Just plain onions!

And I love the flavor of a fresh artichoke! How about you?

Artichoke

Artichoke

Now I am hungry for some fresh, fresh veges!

Thank you for stopping by today! May you have a terrific day! Be well! ^..^

Read Full Post »


Well that title says it all, eh? Have you guessed what this post is about? :) There are so many different ways to cook and eat eggs. They become a component in a lot of recipes. Today I wanted to share with you some of the many different recipes that I have previously posted on eggs!

Slop is one of my favorite egg recipes. Take whatever you have leftover in the kitchen, toss it with scrambled eggs and you have slop! Good for breakfast, lunch or dinner! This is good too when you go camping! Check it out!

Slop is served!

Slop is served!

I love bagels. Having come from the east coast, I find that good bagels are hard to find. I discovered that our local grocery, Raley’s, has authentic bagels cooked in water. Bagels go really great with eggs as a sandwich. Here is what I created in my recipe Fried Eggs on Bagels.

Fried eggs, sausage and bagel is served!

Fried eggs, sausage and bagel is served!

Then there is Joe’s Special! Eggs with spinach, burger and mushrooms: To die for! What do you think?

Dinner is served!

Dinner is served!

I grew up eating Matzo Brei. There is just something comforting about a breakfast or dinner made with matzo…Add a little jelly and you have a sweet meal!

Serve it up with jelly!

Serve it up with jelly!

Have I made you hungry? I know that I am!

Have an amazing day and thank you for taking the time to visit with me! Be well! ^..^

Read Full Post »

Older Posts »