The idea of a themed barbecue revolving around grilled foods on a skewer is one I had been kicking around for a while. Then one year while getting ready for a big 4th of July cookout, suddenly a light came on. How could I have been so blind! We’ll be firing up our backyard grill anyhow – why not cook everything on a “fire stick”?
Continue reading “Sparklers and Skewers – That’s Celebrating!”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.
Start Your Day with Sunrise Sausage Enchiladas
If you are thinking spicy breakfast Enchiladas, this is not the one for you. It you are thinking rich and flavorful, then you have come to the right place. My recommendation is to start early because there is a lot of prep work with a long bake or create the Enchilada Casserole a day in advance. Then all you need do is let the casserole come to room temperature, bake and enjoy.
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Spicy Firecracker Jalapeno Burgers to Light Up Your Taste Buds
These burgers are big – packed with flavor and VERY messy! You might want to consider handing out bibs when serving – I kid you not. I’ve actually thought about investing in those disposable lobster bibs that they hand out in restaurants. The chunky salsa gives the burgers a nice kick. And that “surprise” in the center – oh my! The guacamole lends a creamy finish, while the nacho cheese sauce just oozes out everywhere.
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Golden Rum Glazed Bundt Cake
What does summertime mean to you? Do you change how you eat or when you eat or what you eat? Most definitely. Meals are lighter, healthier and need to fit into a picnic basket.
A Red, White and Blue Feast with Something for Everyone
For your consideration, I have opted to forego the usual 4th of July Parade of hamburgers, hot dogs, potato and macaroni salads. Instead, I’m thinking more along the lines of a “grown up” feast. Of course, you can always throw some burgers and dogs on the grill for the little ones.
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Company’s Coming? Then It’s Slow-Cooker Pork Ragù
This is a great meal. Not something you throw together in the crock pot on your way out the front door in the morning, it does need a little prep work and some tending toward the end, but still you’ll have plenty of free down time. I love down time – it let’s me clean the kitchen and set the table and do all sorts of domestic things before supper time including selecting a nice bottle of wine.
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Sizzling Ancho Cornbread Stuffed Pork Chops
One beautiful Saturday afternoon, while strolling down the meat section of my local market, I saw the most awesome thick cut pork chops I had ever seen. These babies had to be nearly 2 inches thick, with a nicely trimmed fat edge on one side and a bone on the other. There were three of these beautiful chops in a package, market for “special” pricing. I can only surmise that a customer had ordered the extra-thick pork chops and then for whatever reason, decided against the purchase after the meat was cut.
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Steamed New Potatoes with Lemon Zest and Herbs
I know what you are asking – is the title right? Steamed Potatoes with Lemon Zest? Really? Yes, really. I thought the same thing when I first came across this recipe. I was looking for a potato to compliment my Pesto Roast, and this seemed the perfect pairing.
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Easy Deli Stromboli
As we stood at the check out stand of our grocery store, the cashier rang up our purchases and chatted up a storm. She had a comment about just about everything that came from the cart to the register. The deli meats and sub sandwich oil were of particular interest. As it turned out, she loved sandwiches. She lived for sandwiches and the idea of someone making a sandwich seemed to excite her beyond measure.
Buffalo Indian Corn Chili with Fry Bread
Here it is, June 25th again. It’s amazing how that date comes up at this same time every year . . .
Those of you who have been following along for a while now know that I’m a bit of a history nut. I love American History – warts and all. By that, I mean I appreciate the dark side of this country’s past and don’t pretend for a moment that we didn’t have our share of black eyes.
Alton’s Southern Fried Catfish
While there are no new episodes of Good Eats, watching the reruns was a favorite pastime of mine. Alton Brown’s approach to giving you a recipe reminded me of my own approach to teaching our Catholic Faith to Kiddo. What? Cooking and faith taught in the same way? Yep.
Sausage Omelette Burrito
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 . . .
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”
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