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.

Margarita Grilled Chicken with Spicy Stuffed Mushrooms

It’s time to say adiós a México, at least from a backyard grill’s perspective.  Soon the weather will turn, the days shorter and the nights longer. Grilling season unofficially ends on Labor Day, although most of us continue to grill until the rains, winds and snow say otherwise. I wanted to go out with a bit of a bang, so I decided to try a recipe I picked up from the Slow Roasted Italian (theslowroasteditalian.com). Don’t let the name fool you  – TSRI isn’t just about Italian foods.  It’s all about home cooking, family values and a love for life.  I’ve made a number of Donna’s recipes, and haven’t had one fail me yet.

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Pea and Cheddar Salad with Shallots

Do you ever wonder why? Why do people do the things they do? Traditions? But what’s behind that tradition? I am a sucker for all those mussy Hallmark Movies. I know, most of them are the same two movie. Boy meets girl. Instant dislike, but they are thrown together by inescapable circumstances and the friction leads to sparks and sparks lead to love. Or the couple that were the perfect high school sweethearts. They split, and years later find themselves together again and the sparks are still there. I was watching one of those sappy movies this morning while searching the internet for the answer to a food question. As the movie ended, the bride threw her beautiful bouquet. That got me to wonder, why the bouquet and why is it thrown? Turns out there are pages and pages on the internet to answer those two burning questions, but nothing about the history of Pea and Cheddar Salad. Not one word.  Is it too much to ask where did this combination come from? Why? Who thought cold peas and chunks of cheese would make a delicious pairing? I mean, on the surface eating cold peas doesn’t sound all that appealing to me. Yet this cold, lightly creamy salad is wonderful. When I make this salad for family gatherings that include a lot of children, the recipe is a bit more kid-friendly. When entertaining a group of adults at my table, I like to skip the bacon bits and use shallots rather than green onions. My guys like both, although being big kids at heart, I really think the Thanksgiving Salad is their favorite.

Oh, and one more thing – the reason behind the bouquet in the first place, not a pretty one. And definitely not something to discuss while making a salad . . .

Pea and Cheddar Salad with Shallots
1 Box (10 oz) Frozen Young Peas
½ Cup Cheddar Cheese, cut into small cubes
3 Tablespoons Mayonnaise
2 Shallots, sliced
Kosher Salt to taste
White Pepper to taste

Rinse peas under cold water to thaw. Break apart, and place in a large bowl.

Cut cheese into small cubes. Add to peas. Blend in mayonnaise and shallots. Season with salt and pepper to taste.

Chill 30 minutes or until ready to serve.

The Casualization of America and Eclectic Entertaining

I’ve been giving this subject a great deal of thought. When Kiddo was a number of years younger, (and the task of setting the table fell squarely upon his shoulders) he once asked me why we went through all the trouble of setting a “fancy” table. Granted, a fancy table setting wasn’t something we did for every meal. Everyday dinners involve a plate, a fork, an occasional knife, and a napkin. Rarely is the table set beyond the basics anymore. Yet “fancy” settings still made an appearance in our home – reserved for “Sunday Best” or whenever we had company at the table for a meal that did not involve barbecue or center around a particular “theme”. I felt it was important that he knew how to set a proper table.

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Classic Fish and Chips

One of Hubby’s all-time favorites has got to be Pub Style Fish and Chips. I’m not sure if it’s the idea of fried fish, the batter, the tarter sauce or the perfect marriage of all these ingredients coming together. Kiddo and I are the Malt Vinegar type when it comes to Fish and Chips. Kiddo likes Malt Vinegar so much, he even puts it on his fries. While I’m a fan of malt vinegar, I work hard to make sure it NEVER comes in contact with my chips aka fried potatoes.

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Kicking Salsa Verde Chicken with Cornbread Puffs

First off, I want to give special thanks to Kevin and Amanda over at kevinandamanda.com for this phenomenal recipe, originally posted on their site back in November 2012. If you aren’t familiar with Kevin and Amanda, be sure to check them out. Great pictures, interesting travel experiences, and step by step directions for terrific recipes that are always a success. To their original recipe, I made very little changes.

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Red Roasted Cajun Potatoes

Recently Hubby and I made Sunday Supper together. He grilled up my awesome Sweet Carolina Style Barbecue Chicken while I whipped up the perfect sides. What goes better with sassy, sweet barbecue chicken than some buttery corn and Red Roasted Cajun Potatoes? These potatoes were perfect for a number of reasons – first for taste (yeah, that’s important – who wants a side dish that is boring?) and also timing. When Hubby started the coals in his grill chimney, I started preparing the potatoes. The chicken went on the grill about the same time as the potatoes were popped into the oven. By the time Hubby was pulling the chicken from the grill, the potatoes were reaching that perfect state of roasting.

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Italian Chicken Scampi served over Pasta

Italian Chicken Scampi served over a bed of perfect pasta is not only delicious, it is nearly a complete meal all on its own. Add a vegetable side or serve with a crisp salad, and this Italian supper is now complete. All you need to do is decide which wine to serve. The simplicity of the sides is a good thing because the scampi itself is a bit complicated.

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Harvest Supper Celebration in Six-Courses

I know, it’s only mid-September, but I am anxious for Thanksgiving. It’s too early to start planning my menu, so I thought I’d put together a nice supper with a harvest theme to get the ball rolling.

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Easy Chicken, Vegetable and Mushroom Pub Pies

Although the calendar indicates that Fall is nearly upon us, it hardly feels that way. The nights have been pleasant, leaving me to ache for Autumn suppers with crisp fall weather. Hardy stews, pot pies, the stuff that warms the body and the soul. Finally, in frustration and longing, I decided to adapt my Steak and Ale Pub Pies this time made with canned chicken. While I believe the recipe would be wonderful – if not better – with “real” cubed chicken, for time and convenience sake, I used canned chicken. The end result was a delicious pub pie that could easily be whipped up on a busy week night. This recipe will easily feed six hungry adults. Served with a simple salad and a crisp hard apple cider, it made for a wonderful supper perfect for fall.

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The Velouté Sauce Makes Five

I can’t believe we did it! We have reached the fifth and final Mother Sauce of French Cuisine. While I’m no expert or even a trained chef, I understand the importance of sauces in cooking. Frankly, I think some of the things we eat are nothing more that a vehicle to transport a luscious sauce to our lips. I love escargot, but I’d have to admit it’s a fancy way to get garlic dripping in butter from the plate to my anxiously awaiting mouth.

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Chipotle-Orange Glazed Pork Chops with Mango-Jicama Salad

The first time I made this dish, I was a bit apprehensive. Chipotle and maple syrup together? Really? Yes, really! There’s just enough kick from the chipotle that you know it’s there, yet the maple syrup is your savior, taking the edge off just a bit. An added bonus is that sweet-salty sensation these beautiful chops impart.

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Meet the Mother of French Tomato Sauces

In the culinary world, the term “Mother Sauce” refers to any of the five basic sauces, the culinary starting point for making a wealth of magnificent secondary sauces, her daughters. The reason the five main sauces are called Mother is because each is the head of her own unique family of sauces.

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Classic Ziti Bake with Italian Sausage

Although a short, tubular pasta, in Italian Ziti also means maiden or a young bride. Ziti literally means “macaroni of the bride”, traditionally served at Southern Italian wedding banquets. Not having a wedding? That’s okay. This Classic Ziti Bake is great for gathering of any kind, and actually travels well provided you have a means of warming it up.

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Duarte’s Tavern Cream of Artichoke Soup

Although it’s still warm during the day here in the central valley, the crisp morning air lets you know Autumn is fast approaching. I love Autumn. It’s my favorite time of the year for so many reasons. Autumn is crisp, fresh and just seems to warm my heart in ways no other season does. Continue reading “Duarte’s Tavern Cream of Artichoke Soup”

The Breakfast of Football Fans

For those of you who have been following along, you know that my darling Hubby is a die-hard Packer fan. From now until the end of the season, if Green Bay is on the field, there’s a big hunk of foam cheese on his head and a Packer jersey on his back. There is also a lot of yelling, some with joy others colorful but not worth repeating.

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