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!
In the College town of Tempe, Arizona, there is a wonderful Bakery/Wine store plus a lot more, called Tracy Dempsey Originals. One of the terrific aspects of this local business are the Cooking classes Tracy teaches in her professional kitchen. My granddaughter Michael and I took a bread baking class from her and made many … More Onion-Olive Bread….and a tribute to Tracy Dempsey Originals
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?
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 Chinese 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 … More GREEN CHILI…”CHOPPED” STYLE…THANKS, VIRUS!
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?
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!