I am in a panic because I just posted this recipe on my Instagram (askmehowiknowcb)and I forgot one of the MOST important ingredients: Sugar!!! In the olden days we used to make our own salad dressings. I still do, but this is one I haven’t made in years. Angela came over and mentioned she likes … More MY MOMMA’S FRENCH DRESSING 1938
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….???
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!
My sweet Hispanic friend, Alma, gave me this simple salsa years ago. Yesterday I was cruising through this blog and couldn’t find it. Even though it is on my all time favorites list. You just do it in 5 minutes in a blender. Alma’s Salsa 1 can tomatoes (Alma insisted on S&W, but you can’t … More Alma’s Salsa…..omigosh! I’ve never blogged it! What was I thinking?
I have a feeling this post will be almost as popular as my post last year on Chicken Liver Pate. In other words, NOT. However, in Arizona we have so much citrus that we are always looking for ways to use it. I always freeze the juice in ice cube trays, and then keep the … More PRESERVED LEMONS…..Why????? And what do I do with them?
We love ham at Christmas and Easter especially. But I always like to make some kind of topping and sauce for it, and especially if you serve rice or potatoes on the side you can drizzle the delicious juice over it. Here are two yummy choices, both easy and SO tasty! Bake the ham … More EASTER HAM? Make a topping. And use some jam!
Tomorrow is Christmas, and believe it or not, I forgot someone. My “Go To” is always food, and I am always looking for something easy that looks hard. I always thought jams seemed complicated and difficult, and kind of mysterious. But I learned that they are really pretty simple. Just choose a vegetable … More IN A JAM? MAKE JAM!
Recently my kids went to Italy. Almost every day they sent me a picture of something delectable that they were eating. One of the most intriguing sounding dishes was one that Laurie described. Something like this: “I just had the best mushroom pasta! It was SO simple. I think it was only mushrooms, olive oil, … More MUSHROOM BUSINESS…ever seen these?
We had quite an international night recently with our Philippino friends and food. I made chicken enchiladas, and Les made curried chicken. The extent of my curry cooking experience consists of a Curry soup I made years ago in my Thai Phase. I do like it at restaurants, but Les’s version makes me want … More CURRIED CHICKEN…another great one from Les and Tess