PANCIT I have written many times before about my Philippino girlfriends up in the Arizona White Mountains and our Zumba Class. We have so much fun together and Ginema and Tess have become really close friends. Last week we had them and their hubbies over for dinner. Tess and Les have a great love story. … More PANCIT…….HUH? what did you say?
I recently went to a new little interesting looking place called, “The Italian Lady”. It’s in Pinetop, Az., and is literally a shack with 3 ladies crowded inside, small kitchen, serving fabulous Italian food. We had two of the wonderful sandwiches, and I saw the soups at the bottom of the menu. We didn’t have … More SAUSAGE POTATO SOUP….with homemade sausage!
I sure raised some good cooks! The other night my youngest son, Adam, had us over and made a new appetizer…..OBOY! it was good. Basically it’s the ingredients that are in a caprese salad: mozzarella, tomatoes, and proscuitto. ADAM’S CAPRESE APPETIZER (Mozzarella Caprese di Adamoli) Sliced mozarella Proscuitto cherry tomatoes Olive oil and vinegar (or … More CAPRESE APPETIZER Thanks, Adam
If you are familiar with my blog, You know that the Salad section is the least populated in the table of contents. But Jackie came over for dinner last night with the Swinging’ Singles. (That’s our widowed 3 neighbors, Scott, Shelley and Jackie, who are in their 70’s and 80’s who are more fun than … More LIKE SALAD? HERE’S A GOOD ONE! “FIESTA SALAD”
Tzatziki Sauce is a Greek sauce basically made with cucumbers, spices and various creamy ingredients. Nick’s Golden Cuisine sauce is a Greek sauce from a restaurant famous in Arizona in the 70’s and 80’s made from cucumbers, spices, and various creamy ingredients. Labne is a dip that my daughter, Christian, has been making at our … More Tzatziki sauce, Nick’s Golden Cuisine Sauce or Labne….???
So here’s what you do: Start with a crispy baguette. Slice in half longwise. I like to toast mine with a little olive oil. The meat can be prepared ahead, and store -bought. But I like to get those little pork loins and bake them according to package directions. The flavored ones are nice, … More Bon Mee?? or Banh Mi?
I love cruising through YouTube, Instagram, Facebook and other sights with an eye out for authentic old recipes and old cooks. I follow “Pasta Grannies”, “Friends Who Love Italian Food”, and just anything that pops up when I google a recipe. A few years ago we went to Puerto Rico and I fell in love. … More Cabbage Rolls….a different way…
If you saw my Instagram (askmehowiknowcb) I’ll remind you that I do 60 second videos and I did one today about this recipe. The Chicken, the veggies and the method are pretty standard. (Super hot skillet, preferably cast iron but not mandatory, peppers, onions, oil, garlic, and your choice of beef, chicken, fish or shrimp.) … More FAJITA NIGHT……Just Safeway and Me!
I hope you are reading this in 2026 (and that I am still around….) you may not remember the virus from 2020 (Covid 19). But right now people are having trouble finding certain foods: eggs, flour, chicken. Fortunately because I cook so much I always have lots of food available. Since there are only two … More GREEN CHILI…”CHOPPED” STYLE…THANKS, VIRUS!
This is one of those things that is easy to make, but getting the beef tender while keeping the cabbage from getting sloppy and mushy is a little bit of a trick. One of my very favorite memories is dinner with our friends Alan and Susan several years ago on St. Patrick’s day. Susan did … More CORNED BEEF & CABBAGE–Happy St. Patrick’s Day…a day late!