Back in January, I shared with you a wonderful menu for Valentine’s Day that was all about the romance of surf and turf. What is it about a beefy steak and a sweet, succulent lobster tail that just naturally belong together? If your budget is like mine these days, why spend a small fortune to have someone cook something that you can do at home, for a lot less money and a lot more personal style. (And by style I mean you can come to the table in your PJs if you are so incline).
Continue reading “An Italian Supper of Romance”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.
Early Morning Reflection
One year ago today, on February 8, 2018 I brought together three of my favorite pastimes, cooking, photography and writing in one modest blog. With the launching of Rosemarie’s Kitchen, I dared to invite strangers to pull up a chair, help themselves to a cup of coffee and chat a while as we cooked together. Food was always the number one subject, but not the only one. There were memories, and rants and thoughts that floated out across the pages. Many of you have been here from the beginning, others joined in later as the adventure continued. It’s been one heck of a year.
Spicy Firehouse Sloppy Joes
The Monday after the Super Bowl, Kiddo was surprised to learn that I planned to actually cook a dinner. He though there was so much Super Bowl Munchies in the refrigerator, we would not be cooking for at least a week. Really?
All-American Beef Stew in Sourdough Bowls
Hubby has been in the mood for old-fashioned, simple comfort foods lately. While he says he loves just about everything that comes out of my kitchen, he was longing for a few childhood memories of his own. So tonight we are having a very straight-forward, basic All-American Beef Stew. Meat, potatoes, carrots and peas with a handful of pearl onions all cooked up in a rich beef broth. Okay – I did sneak in a splash of red wine simply because I could not resist.
Continue reading “All-American Beef Stew in Sourdough Bowls”
Super Easy Lemon Chicken Primavera
This rendition of Campbell’s Lemon Chicken Primavera is over 20-years old. The current recipe from Campbell’s uses garlic powder instead of minced garlic, and their Cream of Mushroom Soup rather than Chicken Gravy. The one thing I did like about the more modern take is that the breasts are served whole rather than cut into strips. Also, the older recipe has the Primavera served over a bed of Spaghetti Pasta. That’s fine, but if you leave the breast whole, you could serve with a creamy Risotto instead. This is a combination of the things I like in both recipes. If you have people who will refuse to eat anything that includes cauliflower, use a bag of the Green Giant’s Broccoli Steamers and add some carrots to the mix. The vegetable combination is really just a matter of convenience and personal preferences.
Crock Pot Italian Herb Potatoes that Truly Rock
Do you adore wonderful, tender, flavorful potatoes? So bright and colorful – the perfect accompaniment to many a main dish. Potatoes are great to bring to a potluck, too. Especially casserole and crock pot potatoes – they travel so easily!
Continue reading “Crock Pot Italian Herb Potatoes that Truly Rock”
Crock Pot Chicken Tortilla Soup
Hubby hung up his jacket in the entry closet and let out a loud sigh. Was something the matter? Had it been a rough day at work? After all, it was only Monday – far too early in the week to feel that heavy sigh of frustration.
Bring in the New Year with Baked Sweet and Sour Pork Chops
Today marks the start of the Chinese New Year – the year of the Pig. I must confess, I had these easy Asian-Inspired Pork Chops on my meal planner long before I realized the significance of the day and the year. Is it in poor form to consume Pork today? I honestly don’t know. If it is, my deepest apologies to those I may have insulted. Such was never my intention.
Continue reading “Bring in the New Year with Baked Sweet and Sour Pork Chops”
Stove Top Chicken Adobo – Kiddo Style
Recently, Kiddo was in charge of cooking the family meal. On the menu was Chicken Adobo, using our family recipe and the crock pot method – Chicken Adobo – Crock Pot Style. The beauty of Adobo is that you can start out with FROZEN chicken. If you start early in the morning, frozen chicken in the Crock Pot will be just fine. However; if you are not an early riser, forget the Crock Pot method, especially if the chicken is still frozen. A later start in the day, and the Stove Top method is great – sort of a “rush job” if you will, with delicious results.
Roasted Tomato Soup with Fresh Basil and Croutons
When I played around with this recipe it was my plan to include it in my Lenten Season – 45 Days of meatless recipes. But then I realized that today is National Homemade Soup Day, and what better way to say yeah than a big, beautiful bowl of Tomato Soup.
Continue reading “Roasted Tomato Soup with Fresh Basil and Croutons”
Catalina Chicken and Sunny California
When I first saw the title of this recipe, I didn’t think Catalina, as in the dressing but rather of Catalina Island. Years ago, Hubby and I spent a Mother’s Day get away on this beautiful island. It is said that visiting Catalina is a lot like visiting the Mediterranean, in that the climate and atmosphere are similar.
We loved the island despite the fact that it rained nearly every day. The one day with sunshine was awesome, with an early morning horseback ride and strolls through the streets of Avalon.
Early that morning we walked from our hotel to the horse stables. As we made our way through the sleepy streets, we saw a man standing alone on the street corner. He was looking out at the bay, and seemed deep in thought. His eyes were an amazing blue, like windows into what seemed to be a very old soul. As we approached, he smiled and we exchanged the pleasantries of strangers crossing paths. As we turned the corner, I glanced back for one last look. His stare had returned to the sea. There was a sadness about him that made my heart ache. I whispered to Hubby who I thought the man looked like. Hubby said he agreed it did look like him, but really? No way.
The next morning, the Today show was setting up for an interview. Robin Williams was promoting his newly released movie “The Dead Poet Society.” Our encounter with a sad stranger on the street the day before had been with Robin Williams.
Hubby and I had promised to return to Catalina one day. It’s been 30 years, and we have yet to visit the island again. If we do, it will be in the off-season, when the island is quiet. For it is in the quiet moments that we can truly connect to our inner selves.
Catalina Chicken
1 envelope Dry Onion Soup Mix
12 oz Jalapeno Pepper Jelly
1 Cup Catalina Salad Dressing
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
Black pepper to taste
1 Package Picnic Chicken (4 thighs, 4 legs) skin on
In a large mixing bowl, mix together the dry soup, jelly and Catalina Dressing. Whip with a wooden spoon to blend well.
Season with onion powder, garlic powder and black pepper. Stir to blend and distribute seasoning throughout.
Place chicken pieces into the bowl, making sure all the pieces are well coated.
Cover and refrigerate chicken for several hours to soak in the flavoring. The longer the better.
Heat oven to 350 degrees. Line a baking pan with foil and lightly spray with cooking spray.
Arrange the chicken pieces on the prepared pan. Cove tightly with foil. Bake 30 minutes undisturbed.
Remove chicken from the oven, reduce temperature to 325 degrees.
Remove foil covering, return chicken to the oven and continue to bake for another 25 minutes or until cooked through, checking after 20 minutes. Serve chicken over a bed of steamed rice.
Original Recipe: Myra Byanka at Cook Eat Share
Super Easy Chicken Patty Club Sandwich
Years ago, Hubby, Kiddo and I worked side by side at the same Event Rental Company. Every morning, we packed a lunch to have at work. Every day, we end up getting something from the food truck for lunch and our “lunch” became dinner as the hours spend at work at times were unbelievably long. In the high-season, fifteen hour days were the norm.
One day, Kiddo and I got Chicken Club Sandwiches from Steve’s Truck. Steve’s isn’t a gourmet food truck – everything he serves is either cooked on the griddle or deep-fried. His Chicken Club Sandwich was no exception. Yet, we had to admit, they were tasty. Maybe not healthy, but tasty none the less. And so simple to make.
Super Easy Chicken Patty Club Sandwiches
6 Tyson Chicken Patties
6 Slices Bacon, crisp
6 Slices Sharp Cheddar Cheese (or favorite sliced cheese)
6 Hamburger Buns, lightly grilled
3 Tablespoons Mayonnaise
1 Large Tomato, sliced
6 Lettuce Leaves
Cook chicken patties in the oven as directed. While the chicken is baking, fry bacon crisp and let drain on paper towels.
Wipe down griddle, butter buns and toast lightly.
Place sliced cheese on chicken patties, return to oven long enough for cheese to melt.
Spread mayonnaise on toasted buns. Place lettuce and tomato on bottom bun. Top with chicken patty. Top patty with bacon and top bun. Serve.
Cajun Spice Tater Tots
Can we talk Tater-Tots? As I’m sure you know by now, today is National Tater-Tot Day. In San Francisco, there is an actual Tater Tot Festival, small though it may be. While many of us cannot hop in a car, bus, boat or plane and head on over to the City by the Bay for some delicious Tater Tots, we can indulge at home. When Hubby and I first married, one of his favorite foods were tater tots. I gotta tell you, I turned up my nose. After all these years of marriage, the little pressed nuggets of spuds has grown on me. I especially like tater tots that have been well seasoned.
Catholic Traditions and the Feast of Candlemas
As Catholic Tradition would have it, February 2nd is the Feat of Candlemas, also known as the Presentation of the Lord. So please bear with me while I share a little of my Catholic rearing.
Continue reading “Catholic Traditions and the Feast of Candlemas”Celebrate National Tater-Tot Day with a Savory Tater-Tot Casserole
I know it sounds crazy, but sometimes planning out meals for the week is hard. This is especially turn when I don’t feel like cooking anything. At least not at the moment. There are two times when planning can be dangerous. Moments like this, when I’d rather eat out (that gets expensive) and moments when I can feel those creative, gourmet juices flowing (even more expensive!). At times like this, I look to see what the National Calendar says we should be eating. Today is Ground Hog Day, Heavenly Hash Day and Tater-Tot Day. I could be wrong, but I don’t think you are allowed to eat ground hogs. I’m not even sure why anyone would if given choices.
Hash would have been nice, except my guys are working and breakfast on a work-day morning is very rare indeed. I am up early enough to make breakfast. On Saturdays when the guys are scheduled to work, they would rather sleep until the very last moment and then dash out the door. Can’t say as I blame them.
That leaves me with Tater-Tot Day. I had been wanting to try this recipe, so National Tater-Tot day was the perfect excuse.
Savory Tater-Tot Casserole
1 small Onion, chopped
8 oz Cremini Mushrooms
2 tablespoons Olive Oil
1 pound Ground Beef
2 tablespoons Butter
12 oz Green Giant Steamers Whole Green Beans
1/2 teaspoon Garlic Powder
1 tablespoons Worcestershire Sauce
2 tablespoons Flour
2/3 Cup Beef Stock
1 cup Milk
Kosher Salt to taste
Black Pepper to taste
1 cup Monterey Jack Cheese
1 package {32 ounces} Frozen Tater Tots
1/4 Cup Parmesan Cheese, for garnish
1/4 Cup Italian Parsley, for garnish
Heat oven to 375 degrees.
Peel and chop onion, set aside. Rinse and slice mushrooms, set aside
In a large cast iron skillet, heat olive oil over medium heat. Add ground beef and cook, breaking meat into smaller pieces as it brown. Once cooked, transfer to a bowl and set aside.
While the meat is browning, poke holes in the Green Bean bag and steam in the microwave for 3 minutes. Remove from microwave and let cool. Cut into 1-inch pieces to add to onions once cooled
Add butter, onions and mushrooms to the now empty skillet. Saute over medium heat until tender and browned, about 3 minutes.
Add chopped green beans to the onion mixture. Stir to combine.
Add garlic powder, Worcestershire sauce and flour to the skillet, stir to combine. Add chicken stock and milk, stir until thickened, about 2 minutes. Season with kosher salt and ground black pepper about 1/2 teaspoon each, based on taste preference.
Turn heat off and add cooked ground beef. Stir to combine. Top the mixture with cheese. Arrange frozen tater tots on top.
Bake in heated oven for 30-35 minutes until tater tots are golden brown.
Remove from oven. Sprinkle with Parmesan Cheese and chopped parsley. Serve straight from the skillet.
Original Recipe: Dash of Savory
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