Today I thought I’d share a wonderful cheater’s way to a great supper. While this particular meal takes a bit longer to cook than I’d like for a weekday supper, it is so easy that it makes the wait worthwhile. Besides, that down time gives you a little more time to unwind from the day and enjoy the rest of the evening with your family.
Continue reading “Mesquite Pork Tenderloin with Roasted Potatoes”
I’ve always been a rice eater. With a Filipino Mom, we often had rice as a side when others had mashed potatoes. Roast beef and rice with gravy wasn’t uncommon. My dear brother loved Rice for breakfast, covered in chocolate. I liked rice with milk, butter and sugar for a hot “cereal” in the mornings. Rice was a staple in our house.
Football season is in full swing. To me, the best part about game-day are all the yummy finger foods. You know what I’m talking about – Little Burger Sliders, Chicken Wings galore, plenty of chips and dips and all the other little bite-size flavor explosions to pop into our mouths as we cheer on our favorite team. I especially love tail-gating on the sofa – all the food of a tailgate party with all the comforts of home. If I had it my way, we’d be nibbling on Portobello Mushroom Napoleon or Pork Tenderloin Crostini with a Béarnaise Sauce but that’s just me. I’m one of those crazy people who subscribes to the notion that “casual” entertaining need not mean “casual” food.
Continue reading “Five Game Day Snacks for your Living Room Tailgate Party”
Two years ago, Hubby, Kiddo and I spent a Saturday morning attending an Air Show is a nearby small town. This wasn’t one of those big Air Shows. It was small, just as the town hosting the show was small. Yet it was a fun way to spend the morning together. There were restored vintage planes and old classic cars to check out. A number of the planes were fighter planes, most from WWII and some from the Korean War. While Hubby and Kiddo enjoyed the beautifully restored cars and planes, I enjoyed people watching. The crowd consisted mainly of old-time veterans who had put whatever they could find from their days of service (mainly caps) as a way of identifying themselves. They walked among the planes, sometimes teary-eyed and spoke to one another in emotional tones, fondly recalling their reckless youth. Although these men were strangers and not old war-time buddies, there were bonds between them that civilians could not begin to comprehend. It was beautiful to watch.
Continue reading “Colorful Caprese Chicken with a Balsamic Glaze”
After Brother Dear’s passing in December 2014, his best friend from childhood created a group on Face Book for those of us that shared the same childhood memories, experiences and “rearing”. We all grew up in the same neighborhood, attended the same schools (for the most part) and shared the same childhood. I had always thought much of what I remembered about my childhood was viewed through Rose-colored glasses, and not necessarily the way it was. That is until this group began to share their memories. Now I realize there can be only two explanations – either we are all wearing the same Rose-Colored glasses or we had a wonderful childhood. I’d rather think it is the latter – that we truly had a magical childhood – one that allowed us to be children.
Continue reading “One-Dish Chicken Supper with Potatoes and Gravy”
Things are getting complicated, aren’t they? Yet here we are, at the seventh course in a full ten course feast, assuming you served before dinner drinks as a gathering point and appetizers once seated. For those of you serving an eight-course feast, we are now at the fifth course of the evening (the 2nd Entrée offering – the smaller portion of the Entrées offered). With a six-course supper, simply view this as further considerations for the Main Entrée .
Continue reading “Traveling Dinner Party – Part 7 – Fowl or Vegetable Entrées”
Have you ever wanted something but you didn’t know what? I wanted breakfast, but nothing too heavy. Something not too filling, but more than a quick bowl of cereal. Something that wasn’t going to turn my kitchen up-side-down. Something easy and cook friendly.
Continue reading “Quail Eggs and Country Sausage on an English Muffin”
Let’s start with this is not the post I intended to write. What I really wanted to write was a post about were Crawdads (aka crawfish). The truth of the matter is, I’ve never cooked crawdads. I’ve never even eaten crawdads despite the fact that there is a large festival in the delta every year on Father’s Day weekend. I’ve taken my guys there, wandered about looking at all the buckets of crawdads, but even with someone else doing the cooking, could not bring myself to eat something that requires you to suck out its head. So why the obsession with crawdads?
I will never forget the first time we tasted this wonderful slow cooker delight. Kiddo was enjoying a break from work, as business in the event industry tends to taper off in the winter. You would think Holidays would be a busy time. Perhaps in the past, that were true, when companies put on elaborate parties for their employees. These days, people would rather find a few extra dollars in their Christmas Stocking than to toast in the new year with the boss.
Continue reading “Slow Cooker Ground Beef and Three-Bean Supreme”
One of the things we keep in the freezer for effortless yet yummy suppers such as this is Hillshire Farms Smoked Beef or Kielbasa Sausages. Whenever we find them on sale, we stock up. The great thing about these Sausages is that you can barbecue them, cook them with potatoes, add them to a pasta . . . great for quick comfort food. When Brother Dear lived with us, simple comfort food was important and vegetables beyond corn needed to be hidden. I cannot express fully just how difficult it was to get Brother Dear to eat anything beyond McDonalds, Pizzas or Turkey Sandwiches.
This dish is almost the same as one I posted earlier – Brother Dear’s Smokes Sausage and Fried Potatoes – almost. Only this dish calls for Yukon Gold Potatoes rather than Russets that are cut into cubes rather than sliced thin. While both dishes include corn, instead of serving sweet corn as a side, it goes right into the skillet with the potatoes and sausage, making this a one-skillet supper.
A Corny Take on Smoked Sausage with Fried Potatoes
6 Medium Size Yukon Gold Potatoes, washed
Salt & Pepper to Taste
2 Tablespoons Olive Oil, divided
2 Hillshire Farms Smoked Beef Sausage, coin cut
1 Can Corn, well-drained
Salt & Pepper to Taste
Scrub potatoes. No need to peel. The peel of these potatoes will add extra flavor, texture and fiber to the dish. Cut into bite-size cubes. Place into a microwave safe dish. Drizzle potatoes with about 1 tablespoon olive oil. Season well with salt and pepper.
Microwave potatoes for about 10 minutes, until almost cooked through. Test doneness by piercing the potato with a cake tester or toothpick. It should glide into the potato effortlessly.
Empty potatoes into a large skillet over medium-high heat. Drizzle with remaining tablespoon of olive oil. Allow potatoes to begin to brown.
While the potatoes are browning, coin cut Smoked Beef Sausage. Once the potatoes brown, add sausage to skillet. Stir, toss to mix well.
Drain corn, and rinse under cold water to remove any packing salt. Add corn to skillet. Stir, toss to mix well.
Lower heat to about medium and continue to cook, stirring occasionally, until potatoes are tender and sausage is heated through. Depending upon size of potatoes, this should take about 10 minutes.
Serve and enjoy.
Another delicious way to serve up Kielbasa or Smoked Beef Sausages is so simple, it only takes two ingredients and about 20 minutes of time . . . we love Grilled Sausages with Barbecue Sauce. Yum!
Once upon a time long, long ago Hubby and I called Southern Nevada home. We loved living in the dessert. It was this appreciation for the red earth that drew us to New Mexico for a much needed couples-only road trip.
The drive was beautiful. The landscape breathtaking – rugged rock formations stretching up to touch a deep blue sky. New Mexico is like taking a giant step back in time to a place that is unspoiled by modern life.
It is also the only place in the world that someone from Las Vegas, when “Where are you from?” must clarify “Las Vegas, Nevada”. If not, you would hear a second question – “which one?” Any place else on the planet and the name “Las Vegas” immediately conjures images of the strip. One would be hard pressed to get Las Vegas Nevada and Las Vegas New Mexico confused.
One thing that stood out on our road trip was the cuisine of New Mexico. It is not to be confused with Mexican or Tex-Mex. The food of New Mexico is awesome, in a category all its own. If you are a huge fan of heat – as in chili-hot smoke coming out your ears hot, New Mexican cuisine is right up your taste-bud alley. Sit down to a meal at any authentic eatery in New Mexico and you’ll notice that sopapilla are brought to the table with your meal, along with a big bottle of honey. And for good reason – you need the honey to cool off your mouth between bites of incredibly spicy food. As huge fans of both spicy foods and sopapillas, we fell madly in love with New Mexican Cuisine. Make no mistake about it, this Filet Mignon is sizzling hot – New Mexican unbelievably HOT over-the-top OMG heat. Continue if you dare, but consider yourself properly warned.
Continue reading “New Mexican Filet Mignon with Sizzling Chipotle Sauce”
Let me start off with an apology – there are no step by step photos for today’s blog. The intentions were good. This awesome, hardy and oh so delicious supper cooked in the my slow cooker all day and the aroma that greeted us as the end of the day had our mouths watering. I really really wanted to document each step of preparation process for you.
Continue reading “Vegetable Beef Burgundy over Mashed Potatoes”
Supper’s ready, I announced to no one in particular. Please get your drinks while I dish it up. This is a regular, one-sided conversation that we have in our house every evening. Hubby did what he usually does, he stood in front of the refrigerator to check our meal planner. Some meals require a tall glass of soda, others milk and others still sweet southern tea. He made a face. What is a French Cassoulet?
Before you start, yeah the plate is white. Just about everything I own is either clear or white since a lack of color makes life so much easier. Besides, A Blue Plate Special today has more to do with comfort diner food than the plate itself, right?
Continue reading “A Blue Plate Special of Buttery Whipped Potatoes”
My family adores spicy foods. Now that the colder weather is settling in for a long winter’s nap, it’s time to dust off some of those old family favorites. You know what I’m talking about – those dishes that warm you to your toes from the inside out.
Welcome to Rosemarie's Kitchen 