It was inevitable that with all the tomatoes my husband plants every year, I would come around to tomato jam. I could stick to making only sauce or roasted tomatoes for the freezer, because we always run out before the … Continue reading Maple Tomato Jam
I was trying to think of what to stuff in this mini bacon-wrapped meatloaf, and then my husband brought in a bunch of poblanos from the garden. Usually I stuff the poblanos with meat and cheese, so it was just … Continue reading Inside-Out Stuffed Poblanos. Smoked. With Bacon.
My favorite way to use the slow cooker is on the high setting, where I can count on meats not being dried out and flavorless. That’s what I find happens when you cook meat for 8-10 hours while you are … Continue reading Slow Cooker Pulled Chicken
This recipe makes eight large empanadas—I’m freezing four for later—but you could easily make smaller, snack-sized empanadas. I used half venison and half ground beef in the filling, but you could substitute any other ground meat combination, or even a … Continue reading Venison Empanadas
How to make corned beef reminiscent of pastrami—and really tasty—in a slow cooker This probably doesn’t compare to the pastrami at your favorite deli, but I was looking for something different to do with a corned beef brisket flat. The … Continue reading Slow Cooker Pastrami, Sort Of
Quick, because I’m using pork tenderloins instead of a cut that benefits from long cooking, like a pork shoulder. In fact, after browning the tenderloin cubes, You only add them to the sauce at the last minute before serving. One … Continue reading Quick Pork and Pepper Ragout
It was one of those what-to-do-with-ground-beef days. I almost, in desperation, fell back on grilled burgers, even though it was only 54° outside, then wondered if I could do something different with meatballs—and I mean different from all the meatball … Continue reading Spicy Skewered Meatballs
I had a nice Cuisinart slow cooker for a long time, but the removable crock got a hairline crack, and eventually it leaked badly into the cooker. I don’t use a slow cooker very often, especially now that I’m retired … Continue reading New Gadget, Same Pulled Pork
I really love the dry rub I have been using, borrowed from Chowhound and only slightly varied. It’s salty and spicy and just a little sweet—it’s everything I want in a BBQ sauce, without the vinegar/tomato/molasses base. I have bad … Continue reading From Dry Rub to BBQ Sauce
I had one of those packages of two pork tenderloins, about 3 pounds, and I didn’t feel like just using one and freezing the other, because I’m all about the cook once, eat twice way of cooking when I can, … Continue reading Pork Tenderloin: Two Spanish Dishes
I’m still hooked on my oven-fried chicken, but for a change, I thought I’d add the extra step of marinating it beforehand, and that was a good idea. It’s not uncommon to marinate chicken before frying, especially with buttermilk, a … Continue reading Sour Cream Oven-Fried Chicken
This pot pie uses the chicken thigh meat I cooked in my recent chicken fest. I thought about just making a chicken and biscuits casserole, but I haven’t made a pot pie in a long time and settled on that … Continue reading Chicken Pot Pie with Buttermilk Crust
Kitchen Portfolio 