Today we celebrate the unique landscapes, bold personalities and rich history of the Palmetto State, South Carolina. South Carolina was the 8th state to ratify the U.S. Constitution and the first to vote in favor of secession.Continue reading “Celebrate the Beauty of South Carolina”
Sunday Chicken doesn’t need to be Southern Fried or Roasted. Both are delicious, but sometimes we like to kick back with a creamy one-skillet supper. Easy, relaxed and delicious. This is one of those moments.Continue reading “Creamy Chicken Thighs Over Cheese Tortellini”
Hubby and I celebrated 34 years of marriage this month. While we’ve had more romantic anniversaries over the years, this year was by far the most intimate in the truest sense of the word.Continue reading “Cooking Together is an Expression of Love”
As luck would have it, this year Hubby’s birthday fell on a Tuesday. For those of you who have been around a while, you know what that means. In our house the theme for Tuesday is Tijuana Tuesday and Hubby’s favorite cuisine is Mexican. Perfect for his special day.Continue reading “Tequila Kissed Marinated Grilled Chicken”
I’ve picked this recipe to share today for two very good reasons. First, with the exception of some slices mushrooms and green onions, there isn’t much in the way of “dangerous” prep work involved. Secondly, Span has a heavy influence in California cuisine.Continue reading “Smoked Paprika Spanish Chicken”
Hubby’s family came up with Golden Eagle Sauce. It’s been a family recipe for decades. If you want to learn the whole story of Joe and Nelda Goodwin and the Golden Eagle Tavern, be sure to check out my recipe for Country Ribs.Continue reading “Barbecue Chicken with Golden Eagle Sauce”
In 1993; Campbell’s Soup put out their Quick and Easy Recipe Cookbook. Now they may have published hard-sided cookbooks before this; and maybe they still do. All I know is that mine is from 1993. And now that we’re “stuck” inside more; I’m pulling out some recipes from the past to shake things up a bit. Gotta get creative since most of our meals are home-cooked these days. Think of it as going back to my roots if you will.Continue reading “Onion Baked Chicken Thighs”
Today is the Day of The Mushroom Day. This is not to be confused with National Mushroom Day, October 15 or National Stuffed Mushroom Day, February 4. How many days can fungi have? Looks like at least three to me. Now Stuffed Mushrooms, I get the distinction. But Mushroom Day and Day of the Mushroom – come on now. That’s really pushing it.
First off, let me say I am a big Paul Newman fan. When I was a young girl, I think he was my first Hollywood crush. But that’s not the reason I like the Newman’s Own food line. Newman’s Own does good work while making a delicious produce. The salad dressings are particularly delightful, and perfect for marinades, too.
On my desk is a calendar of National Dates, Church Feast Days and other Holidays. Whenever I am stumped as to what to share, I look at the calendar in hopes of inspiration. Sometimes it works really well for the blog as well as meal planning. Other times I just stare at it and scratch my head.
Caramelize anything and the flavor just naturally pops. It doesn’t matter – onions, pan seared asparagus, even lemons just naturally taste better once caramelized. There’s something about heat releasing the natural sugars that brings a new dimension to the dish.
While most varieties of mushrooms are available year-round, many reach their peek season in the fall and winter. That means now. It explains why I yearn for mushrooms more this time of year. While we might not be aware of it, I think our internal “desires” are very much season driven.
Perhaps it was spending time in Murphys that made Autumn and October come to life. Perhaps it was that chill in the air as the sun dipped below the Coastal Mountains. All I know is that the yearning for a great fall supper was undeniable.
Who doesn’t like an entire meal that cooks up in a single pan? I know, there are plenty of one-pan wonders out there. What I like about this one, aside from the convenience of a single pan, is that the vegetables are some of my favorite.
Do you know what I love about soups? Oh sure, there are the obvious reasons – delicious, comforting, cozy. But then there are the other reasons, such as presentation. I love my soup tureen. I love having Bouillon Spoons in my flatware drawer. And I love those cute little soup bowls with handles.