Do you ever just drift off while standing in front of the open refrigerator door, wondering just what to make for breakfast in the morning? I’ve found myself doing just that more times than I can count. After Cinco de Mayo, I found Chicken Fajita Omelettes were an interesting way to use up some left overs. Now I had tortillas to deal with . . .
Author: Rosemarie's Kitchen
I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.
Hobo Breakfast Burritos – Make Ahead – Eat Later
First off let me give a big thank you ever so much to Ree of Pioneer Woman for inspiring Carol over at Are We There Yet with these awesome make-ahead breakfast burritos. I’ve taken Carol’s spin on the recipe and just as she did with the original, I’ve run with it. While my spin is more work than Carol’s recipe, it is also more in keeping with Ree’s rendition. What truly caught my eye was the freezing aspects that Carols’ recipe offered. I went with the Hobo Breakfast Potatoes rather than use the Hash Brown Simple Potatoes. The Simple Potatoes would cut a great deal of the prep work out of the equation. So why did I go with the Hobo Breakfast Potatoes?
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Bottom Round Pesto Rump Roast
Hubby checked the Menu for the week that I keep posted on the refrigerator door. Posting the menu for the week avoids that question “what’s for dinner?” My guys can read it and decided if they are pouring a glass of milk, soda or iced tea to have with dinner. That evening’s menu read Rump Round Pesto Roast, Lemon Herb New Potatoes and Glazed Tarragon Carrots. Hum, sounded like a milk meal to him.
Punting with Spice Rubbed Barbecue Game Hens
We had games hens on the meal planner this week. I had planned to make Portuguese Grilled Chili Basted Game Hens, a family favorite that was long over due. Step one: buy the game hens. Check. Step two: thaw hens in the refrigerator early in the week. Check. Step three: begin to marinate game hens 48 hours prior to grilling. Missed that step. Okay, how about 24 hours? Nope, got side tracked yet again. Eight hours? Not happening. Yet there they were – these beautiful game hens just sitting in the refrigerator, waiting to be cooked. I could hear them calling to me. Get creative. We deserve something out of the ordinary. And the hens were right, I really didn’t want to make any of my standard roasted game hen recipes no matter how delicious those recipes might be. It was far too warm a day to have the oven puffing away at 400 degrees for several hours. Nope, we were cooking outside. Sunday afternoon rolled around and it was time to punt. Continue reading “Punting with Spice Rubbed Barbecue Game Hens”
Italian Breaded Chicken Breast
This is one of those yummy Italian dishes that screams side of Spaghetti in a Marinara Sauce if you please! And don’t skimp on the green vegetables – maybe steamed broccoli or Asparagus kissed with Italian herbs. The menu practically writes itself. I love simple dishes that commands attention without screaming for it, know what I mean? This chicken is perfect for a family sit-down supper. A couple of plump breasts go a long way. Yeah, I like this dish. What about you?
Grilled Polish Sausage with Sautéed Onions and Peppers
One of the things I love about County Fairs or Street Fairs are the grilled sausages. Hot links, Bratwurst, Polish Sausage – while the “sausages” vary in type and seasoning, the cooking method is pretty much the same. Grill and serve. Pile on the sautéed onions and peppers and enjoy. Around these parts, the only street sausages to be had must hail from the tiny town of Lockford. It’s a hole in the wall meat company that makes all their own sausages. If you want to get some of their awesome meats to grill up at home, you need to get there early, as in before the doors even open. Then prepare to stand in line because there is always a crowd.
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Pan-Seared Bison Steaks with Tarragon Herb Oil
Once upon a time people ate Bison (Buffalo) meat not because it was cool or trendy or even the latest health kick but because it was there – roaming free and in abundance. Long before Europeans stepped foot in North America and lay claim to the land, native peoples hunted the Bison for more than just food. Nothing of these majestic animals went to waste. We could learn a lot from the past.
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Shout Summer with a Lemonade Cake and Lemonade-Buttercream Frosting
Fresh squeezed lemons kissed with sugar is like liquid sunshine in a glass. Lemonade, the key ingredient in both the cake and butter frosting, has been a popular refreshment as far back as 1000 AD. In 1676, a company known as Compagnie de Limonadiers was founded in Paris. Having been granted monopoly rights to sell lemonade, vendors roamed the streets serving the drink in cups from tanks on their backs. Once upon a time, children sold lemonade from home-made stands on warm summer days. Sadly today, those stands are few and far between – health code violations, operating a business without a licence and child labor laws all conflict with this purely innocent activity. Yet our love-affair with all things lemonade have not diminished. Perhaps it’s the bright, sunny color of the lemons or the refreshing citrus goodness that forever links summer and lemonade in our minds and hearts.
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Summertime S’mores if You Please
One of the things I remember growing up was that excited anticipation for our turn at the charcoal grill. Dad would barbecue up something special, like his Marinated Beef Kabobs or fresh ground burgers. When he was all finished, those glowing red coals were ours. And nothing is better to a child then making your own gooey, dripping with molten goodness S’More. From a child’s perspective, the whole point of stoking the Weber or building a campfire in the evening is for roasting marshmallows. When I got older, I appreciated a campfire for it’s evening warmth and piping hot morning coffee. But as a child, it was all about toasting marshmallows.
Welcome Summer with the Delicious Flavors of Italy
Summer is almost here. Tomorrow is the official first day of summer. Are you ready for all the fun of the season? I don’t know about you, but the last thing anyone wanted to do around here was to be stuck in the kitchen cooking. No, truth be told, a bowl of Huckleberry Ice Cream sounded like the perfect solution.
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The Georgia Nugget Peach Cobbler
Love summertime. Love laying on my back and watching the stars at night. Love listening to the crickets and the bull frogs and all the magical sounds of a summer’s evening. Love having Credence Clearwater Revival playing in my head long after the music has stopped. Best of all, I love peaches. I love the way the juices of the fruit run down my chin. I love the way the fuzz tickles my face. Biting into a freshly picked peach is like taking a bite right out of summer itself.
Can We Talk Sauce Barbecue Sauces?
Summer is nearly upon us. While Memorial Day is the unofficial start of summer, the real deal, summer’s actual official start is just days away. So let’s pour a cup of coffee and chat a moment . . .
German Pork Schnitzel with a Mushroom Sauce
A while back I shared a recipe with you that my family went wild for. It was an out of this world pork chop dish. Hubby said they were the best pork chops he had ever tasted. Hunter’s Pork Chops are a complex variation of the German Schnitzel. The recipes, although basically the same, are different.
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Meatball Stroganoff Casserole
I really like meatballs, don’t you? Little rounds balls of flavor that adapt so well to so many dishes. Meatballs and spaghetti. Meatballs over mashed potatoes. Meatballs swimming in a mushroom cream sauce. I can remember as a kid my parents making onion infused meatballs that were placed in a chafing dish with cream of mushroom soup and served as “Swedish” appetizers at cocktail parties. I will admit, for the longest time I thought that was a Swedish Meatball. I have since learned better.
Hasselback Italian Parmesan Potatoes
I have a real weakness when it comes to potatoes. I love a potato that is crisp on the outside, fluffy on the inside. Baked potatoes have all the textures I desire. Hasselback Potatoes takes the baked potato one step further. They remind me of a fat, slinky French Fry.
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