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’ve been cooking a long time, and I have a lot of confidence. So, when my daughter Christian called me with this recipe, raving about it, I was excited. But she sent it to me in a 3 part text, and I misread the whole thing. Consequently, I made it all wrong. Then I wondered … More BOURBON CHICKEN…..OH, MY!
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!
During this strange time where everybody is locked up in jail (Virus), I have kept myself busy doing what I love: Cooking. I haven’t had a “down” day or any depression! And, I have been playing a little game, since a grocery store trip isn’t as easy or advisable as before. I’ve been doing … More ORANGE CHICKEN…. I made it up!
We are going through a tough time in our country right now. Everybody is adjusting to new realities…..but I stick with my old one: Cooking. I have a lot of time on my hands these days, so I got out my giant cookbook that I’ve been keeping for over 50 years (doesn’t everyone have one … More Honey Dijon Chicken– a Fabulous discovery!
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!
In Arizona we have about 3 months of fabulous citrus. You can literally drive down wide streets and stop along an orange grove and pick all kinds of citrus. I am always looking for lemon dishes to use especially. I freeze lemon or lime juice in ice cube trays. Each cube equals 2 tbs. juice. … More LEMON CREAM CHICKEN (end of citrus season)