I guess I waited a long time to try making dumplings, but you can’t find dumpling wrappers in this backward town. I finally ordered them from Amazon, which required express shipping because the post office can’t be trusted anymore (that … Continue reading Pork Dumplings–Yum 😋
I tried to get the essentials into the title—roasting, garden harvest, classic panzanella, and pasta. From the garden, I’m roasting tomatoes and green beans. My husband doesn’t care for tomatoes, but he tends the garden—sometimes you have to eat what … Continue reading Roasted Garden Panzanella Pasta
You can never have too many mac and cheese recipes. Sometimes you might be in the mood for a sharp cheddar or a nutty Gruyere or even a little blue, but you just about always want a creamy texture, not … Continue reading Ricotta-Velveeta® Mac ‘n Cheese
A dish for two, unless one of those two has lactose intolerance, in which case I get to eat it twice. To make a sauce, half the ricotta and peas are pulsed in a food processor until green and creamy. … Continue reading Penne, Peas, and Ricotta
My taco meatballs are made with venison and pork, but you could substitute your favorite meatball ingredients. It all started with a box of black bean spaghetti, which is made with nothing but black beans. I’m always looking for ways … Continue reading Taco Meatballs and Black Bean Spaghetti
That’s a lot of Ts for one short title. I had leftover angel hair pasta, dressed with olive oil, bacon fat, and Parmesan cheese, so I’m making a frittata. I think some whole-milk ricotta, a little more Parmesan, and some … Continue reading Spaghetti Ricotta Frittata
It has started to warm up, but in that usual spring way of being 70° one day and 46° the next. Still, I can feel spring around the corner and am in the mood for a cold salad. The trick … Continue reading Chicken Bacon Ranch Pasta Salad
I can’t believe I don’t have a mac and cheese recipe on the site. My go-to recipe is Martha Stewart’s “Macaroni and Cheese 101” from her 1999 magazine issue. I should have either the magazine or the recipe cut out … Continue reading Cheddar-Ricotta Mac and Cheese
I had a bunch of roasted tomatoes and poblano peppers in the freezer from the garden and friends, and I had used a few of each on hamburgers, but I was looking for something else to do with them and … Continue reading Pasta with Pesto, Tomatoes, and Shredded Beef
Yes, you can roast your tomatoes in the grill, instead of in the oven and use them them in pasta or salsas or eat them like candy. I set up the grill for slow, long cooking with a half snake … Continue reading Bacon, Roasted Tomato, and Avocado Pasta
No, it’s the dead of winter and not peak avocado time, but I picked up some ready-made guacamole for last weekend’s fish tacos, and only used one of the packages. It’s only 14° F outside today, so a bowl of … Continue reading Chicken and Creamy Avocado Pasta
Eventually, I’ll try Asian and Swedish meatballs with all the pheasant in the freezer, but for this first batch, I’m just making a simple savory meatball with a mushroom cream gravy, so I can focus on both the texture and … Continue reading Savory Pheasant Meatballs
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