I have got to tell you, I am not sure which I liked better, the rub on the ribs or the barbecue sauce. Both are excellent. Both have that sunshine citrus flavor. Finger-licking good. Oh yeah!
Continue reading “Slow-Braised Ribs with Cilantro Orange Barbecue Sauce”
The first time that I came across the idea of a Chorizo Burger Topped with Shrimp was about a year ago. My guys wanted a weekly burger night, and I wanted to inject a little variety. The weekly burger night idea didn’t last long. It’s not the healthiest of meals and even the best burgers become mundane after a while. So this recipe was tucked away for another day.
Every now and again, I won’t have a recipe to share – just a story to tell. This is one such posting.
There is a wonderful restaurant in Oakdale California that Hubby and I enjoy for “special” dining. It shares a parking lot with the community center and public pool, just across the street from some sort of factory. At first blush, you might not bother. People show up for an elegant Italian supper wearing flip-flops and short. We aren’t talking black-tie atmosphere by any stretch, although both the food and service are top notch.
The beauty of a pan-seared steak is that you can have an awesome, charred steak without firing up the grill, braving the heat outside or heating up the house inside. Oh sure, you’re going to turn on the broiler, but only for a few minutes.
Continue reading “Pan-Seared Broiled Palermo Rib Eye Steaks”
Which do you like better – a baked potato or a Hasselback potato? As far as presentation goes, the Hasselback Potato wins every time. But that’s just my opinion, what do I know? I can tell you this, a Hasselback Potato is a bit more work. Then again, that’s what makes them so pretty.
One of the things that I really don’t like is when I’ve cooked a beautiful meal and have my guys dragging through the door to announce they are too hot and too tired to even think about eating. It’s a drawback to cooking anything in August. I know, make a salad and call it a day, right? But there has to be more to a salad than chopped lettuce. And there is!
My Dad loves his beans. Every family barbecue or pot luck that will allow a big pot of beans, and I am there, trying out new recipes or dusting off one of the old family favorites. The only two gatherings that I can think of that I don’t make beans is Thanksgiving and Christmas. Maybe some day . . . but for now I’m thinking Labor Day.
On the menu was a Mexican Cobb Salad with Nacho Chips. My guys knew we were having salad. When they came home from work, they paused in the kitchen, looking strangely at the cans and seasonings on the counter. You would think by now they would know we don’t do anything “ordinary” when we can go for extraordinary.
One week to go and it’s Labor Day – the unofficial end to summer and the Backyard Party Season. Labor Day is an American celebration of the workforce. The very first Labor Day Parade took place on a Tuesday, September 5, 1882. It was the brain-child of Peter J. McGuire, a carpenter and labor union leader. Mr. McGuire felt the span between Independence Day and Thanksgiving was far too long, and the workers deserved a holiday all their own somewhere in between. His inspiration came from America’s northern neighbor, Canada. In 1887, Oregon became the first state to declare Labor Day as a public holiday. By 1894, Congress had unanimously voted to approve legislation to make Labor Day a National Holiday, moving the date to the first Monday in September.
Labor day is nearly upon us. For some people, it means a three-day weekend. For us, it’s a real two-day weekend since my guys work Saturday. But that means two days of sleeping in and sitting down to a real breakfast together.
Continue reading “Good Morning Country Apple Sausage Patties”
Is today Sunday? Oh how I love Sundays. Sundays are special. I keep saying this, but I want my Special Sundays back again. You know, when you get out the best of what you have, set the table just so and have a wonderful meal. Why is it that we tend to reserve “special” for company? I think I can manage one Sunday a month for us to feel special. What about you?
Continue reading “Raspberry Balsamic Red Wine Roast Chicken”
If you are like me, you really like the ease and convenience of a one-pan or one-pot meal. While this dish requires a little more, in the spirit of one pan cooking it rocks.
Continue reading “One-Pan Flank Steak Fajitas Bursting with Flavors”
While we were in Seaside Oregon we stumbled upon a very interesting shop. It was filled with sarcastic T-shirts, Lava Lamps and John Wayne Cookbooks. I haven’t a clue what these three have in common, but I did pick up a cookbook. I could have gone with the John Wayne Way to Grill or the John Wayne Cast Iron Official Cookbook. I don’t know what makes it Official other than the cover is signed “Eat Up, John Wayne” and there are pictures of him with every recipe.
Years ago I came across a recipe for Tavern Joes in an old cookbook designed for Crock Pots. The first time I made it, my guys did not go back for seconds. The recipe called for 16 ounces of dark ale. We aren’t beer drinkers, so the flavor did not win favors. It was more like having hot beer with chunks of ground meat. I ask you, does that sound appealing? Didn’t think so.
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