I hope you’re not throwing out that yogurt or sour cream or ricotta, etc. that is only a few days old, just because it seems to have developed a puddle of watery liquid where you last spooned some out. I … Continue reading Weep no More, My . . . Yogurt?
I know it seems too soon to post another muffin recipe, but the Tropical Muffins are gone, because my husband was eating them two and three at a time. Well, these are not so sweet, with only half the sugar, … Continue reading Sour Cream Carrot Breakfast Muffins
We’ve had enough days of cold and snow to bring out a desire for some big bran muffins full of walnuts and raisins. Of course I already have a pretty perfect Buttermilk Bran Muffin recipe, just not all of its … Continue reading Revising a Recipe without a Parachute
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
I’ve been eating this dressing in an apple salad with walnuts and dried figs for lunch recently, but it would be good with any fruit or vegetable salad or with chicken strips or wings. The blue cheese is the star, … Continue reading Blue Cheese Ranch Dressing
These will satisfy my recent desire for cookies that I shouldn’t eat. One scone for breakfast will do nicely, and isn’t a scone really a breakfast cookie, anyway? Rather than adding oatmeal to a scone recipe I already have, I … Continue reading Whole Grain Oatmeal Raisin Scones
This recipe would make a nice alternative to sugary baked beans at your next cookout. These lentils are flavored with thick, smoked bacon, onion, garlic, celery, and carrot for a hearty main or side dish. Lentils are great when you … Continue reading Bacony Lentils with Adobo Sour Cream
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 is one of those posts that’s almost more about what we don’t like. We don’t like lettuce is number one. He doesn’t like cucumbers, and almost as much tomatoes and mushrooms. I don’t like sour, vinegary salad dressings, nor … Continue reading Chickpea, Bacon, Zucchini Salad
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
Time for another pheasant recipe. I’m cycling through meatball recipes and today’s is Swedish. Unlike the savory meatballs I made recently, I’m not adding any other meat to this meatball, but letting it stand on its own with the allspice … Continue reading Pheasant Swedish Meatballs
The spices really make this meatloaf—don’t skip them. I have lots of recipes handwritten on slips of paper. Today, I would just be bookmarking them on a device. I remember where some of them came from, but not all. I … Continue reading Spicy-Sweet Ham Loaf
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