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.
Lemon-Rosemary Grilled Chicken are To Die For
These wonderful Lemony Chicken Breasts come to us via Christina over at It’s A Keeper. She got the recipe from Cook’s Country Magazine. No doubt, Christina is a woman after my own heart, scoring cookbooks, clipping, and Food-Oriented magazines for new and exciting recipes to try and share with the rest of the world. After all, isn’t that why we write about foods and why we read what others have written?
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Good Ol’ Texas Barbecue Chicken
One of the things I truly love about summertime is all that awesome family cooking. I love the weekends with my guys. Hubby is the true Grill Master of our backyard domain. I am a master as sauces and sides. Together we make a great cooking team.
Marinated Grilled Pork Teriyaki Kabobs
If you have been following my blog for any length of time, then you know I like shortcuts and I like to tweak things a little. My quick and easy Pork Teriyaki Kabobs are no exception. Let me begin with a little disclaimer – I am not a spokesperson for Hormel – receiving no endorsements; compensation or consideration from the company. I simply like their marinated Pork Tenderloins. They offer a variety of different marinated pork flavors; and it’s a great time-saver. Whenever possible, I prefer to cook from scratch – marinating my meat in my own marinades. That takes thought and planning. Sometimes thought and planning aren’t in the cards. It’s times like those that short cuts are a God send!
Marinated Grilled Chicken Thighs
Lately, I’ve been cooking up a lot of deboned but not skinless chicken thighs. Unless you have a good relationship with your butcher, the only way to get a deboned chicken thigh with the skin attached is to do it yourself.
Happy Father’s Day to My Best Friend
It’s hard to believe I’ve had the privilege of sharing more than half my life holding hands with my best friend. We’ve had our share of ups and downs over the years, as all couples do. Let’s face it, anyone who claims theirs in a perfect union spent entirely in martial bliss is either lying or in a state of denial.
Pasta in a Basil Tomato Sauce
The nice thing about a simple pasta in a simple tomato sauce is that is makes for a great Catholic Friday Night Supper or a side with other awesome Italian entrées. (And by entrée, I am referring to the American definition as in the main course or main dish. Why is that, by the way? I mean, why does the same word have different meanings depending upon which continent you happen to be standing on – shouldn’t it mean the same thing in America as it does in Europe?)
Grilled Corn On The Cob With Tomato-Herb Spread
Growing up, we always had corn in the back yard. Summer and corn on the cob went hand in hand. My folks cooked their corn the usual way, in a big pot of boiling water. A pinch of salt, a slathering of creamy butter, and there you go.
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Ranch Style Chicken Breast for the Kitchen Klutz in all of Us
Okay then, it turns out that today is a very special National Day here in America. It’s National Kitchen Klutzes of America Day. Yep, that one day each year when we tip our hats to all the Kitchen Klutzes of America wherever you might be. I know you know who you are. Why? I’m one, too.
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Grilling Up Bourbon Burgers and Polish Dogs
Hard to believe it, but Father’s Day is nearly here – June is nearly half way over – wow! What can I say, the older I get, the more time seems to have wings! I’m not sure if that is a good thing or a bad thing. Sure do wish I could slow down.
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Slow-Cooker Creamy Tuscan Chicken Pasta
In case you haven’t noticed, I’m a huge, huge fan of all things Italian. One of the lessons Americans can learn from their Italian neighbors is how to eat – how to enjoy every bite. Have you ever dined with true Italians? Sure, there’s a lot of food, but it’s more than just the food. Italians have an approach to dining Americans need to adapt.
The Colors of Italy are in a Caprese Salad
Recently I plucked my recipe for Grilled Pork and Potato Skewers from the ensemble collection of a six-course supper with an Italian Flare. The original ensemble offered two beautiful menus, and the Grilled Pork was part of the first collection of recipes.
Six-Course Italian Flair
Antipasto: Antipasto Platter
Primo: Simple Linguine with Garlic Butter
Secondo and Contorno: Vesuvio Grilled Pork and Potato Skewers with Pan-Seared Asparagus
Insalata: Caprese Salad (Today’s beautiful feature)
Formaggi e Frutta: Selection of Cheese and Fruits (can we talk?)
Dolce: Lemon Tiramisu (Coming soon all on its own – promise!) Continue reading “The Colors of Italy are in a Caprese Salad”
Welcome to Rosemarie's Kitchen 