Tuna Noodle Casserole

Ingredients

* 12 oz. Bag broad egg noodles
* 2 Tbsp. Butter or margarine
* 12 oz fresh mushrooms sliced
* 3 6 oz cans solid white tuna broken up with fork
* 3 10 3/4 oz cans cream of mushroom soup
* 1 canful of milk
* 1/2 tsp. Garlic powder
* 1/4 tsp. Black pepper
* 10 oz box frozen peas thawed
* 8 oz. Shredded sharp cheddar cheese divided
* 6 oz. Can french fried onions divided

Directions

* Cook noodles as directed on package. Meanwhile, preheat oven to 350 degrees. Melt butter in a saute pan. Add mushrooms and saute until cooked through, about 5 to 7 minutes. Drain noodles and add back into pasta pot. Add tuna,cream of mushroom soup, milk, garlic powder, pepper, peas, half of the cheddar cheese, half of the french fried onions, and the sauteed mushrooms. Mix together thoroughly, then pour into a large casserole. Sprinkle the second half of the cheddar cheese on top. Cover with foil. Cook at 350 for 30 minutes. Remove foil, add second half of the french fried onions. Cook, uncovered, 15 additional minutes. Serve with a side vegetable of your choice.

Smothered Pork chops

I LOVE pork chops, and I LOVE gravy. This recipe combines the best of both worlds... pork chops and yummy gravy all in one skillet! I like to serve this with white rice topped with the gravy!

4 bone in pork chops
1/2 tsp. salt
1/2 tsp. black pepper, divided
1 1/2 tsp. herb mixture, divided (see below)
2 Tbsp. vegetable oil
1 large onion, sliced thin
1 green bell pepper, sliced thin
1 Tbsp. minced garlic
2 Tbsp. flour
14 oz can chicken broth

1. Sprinkle pork chops with salt, 1/4 tsp. pepper, and 1 tsp. herb mixture.
2. Heat oil in a large skillet, brown pork chops 3-4 minutes per side.
3. Remove pork chops, set aside.
4. Add onions and peppers to the skillet. Saute for 3 minutes. Add garlic, saute 1 more minute.
5. Add flour to the vegetable mixture. Stir until it is absorbed by the oil.
6. Slowly stir in chicken broth. Bring to a boil
7. Add pork chops back to the pan, lower heat, cover and cook 20 minutes, stirring occasionally.

Herb mixture:
1 Tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. dried rosemary, crushed

Toss all herbs together and use the quantity called for in your recipe.

Chicken Liver and Onions

I don't recall my mother ever making liver and onions when I was a child, although my father and I enjoyed eating them. My grandmother used to make chicken livers coated in bread crumbs and fried, the top them with some sauteed onions. Very tasty, but I have never actually made them that way myself.
I actually started making chicken livers this way after reading Patti LaBelle's book "LaBelle Cuisine". She had an amazing recipe in her book for calves liver with onions and a nice, beefy gravy. I made it several times in the past, and then decided to try making it with chicken livers and chicken broth (her recipe used beef broth). Her recipe also called for sauteeing the onions first, but I prefer to sautee the onions AFTER the liver, so that the browned bits of liver flavor the onions.
I made this for my father one day, and at first he looked at me like I was crazy.. he had never eaten liver and onions with a gravy! But, once he tasted it, he was hooked, and I have made it for him several times since. I LOVE to eat this with some white rice smothered in the gravy! Bon Apetit!
3 Tbsp vegetable oil
1 lbs. chicken livers
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup flour
1 large onion, thinly sliced
14 oz can chicken broth

1. Season the chicken livers with salt and pepper. Dredge in flour until well coated.
2. In a large skillet, heat 2 Tbsp. vegetable oil over medium heat. Brown chicken livers, about 2 minutes per side.
3. Remove liver from the pan.
4. Add onions to the pan, saute, scraping up the browned bits as you go, stirring often.
5. Add remaining Tbsp. of oil to the pan.
6. Add 2 tbsp. flour to the pan, stir until the oil absorbs it.
7. Add liver back into the pan.
8. Add chicken broth slowly, stirring constantly.
9. Lower heat, cover and allow to simmer for 15 minutes, stirring often.
Serve immediately with white rice

Grandma's Pitsate Cookies

Every year at Christmas time, Grandma would make these delicious Italian cookies. They are not very sweet, and they are not very pretty, but they ARE very TASTY! I was so grateful to find this recipe after my Grandma passed. These were always my favorite cookies... I could eat a whole tray of them. Since I have never been big on baking, I have never actually made these myself. But, I just recently began to enjoy making baked goods, so I definitely will have these in mind when I make holiday cookies!! Christmas is just not Christmas without these yummy treats!

Ingredients

For cookies:
* 1 lb. chopped roasted almonds
* 4 cups flour
* 2 tsp. baking powder
* 1 1/2 cups sugar
* 3 1/2 tsp. Nestle Quik
* 1 cup coffee
* 1 1/4 tsp. cinnamon
* 4 eggs
* 1/3 cup vegetable oil
* 1 1/2 tsp vanilla OR almond extract
* Zest of one lemon
* Zest of one orange

For glaze:
* 1 c. powdered sugar
* 2 tbsp. water
* 2 tbsp. lemon juice

Directions

* Combine all of the cookie ingredients. Mix thoroughly. Roll out into 3/4 inch thick ropes. Cut diagonally into 1 1/2 inch pieces. Bake at 350 fpr 12 minutes. Meanwhile, make glaze out of confectioners sugar, water, and lemon juice, adding liquids gradually until it reaches the desired consistency. Let cookies cool, then dip into lemon glaze.

Whew, that was close!

If anyone saw Top Chef last night, they would clearly see that Angelo attempted to set Kenny up to be eliminated. Thank goodness it did not work. But, I did not like Angelo from the VERY FIRST moment I saw him (when he was name dropping and bragging about all of the places in the world he has been). Now, my negative impression of him has been confirmed.

Angelo knows that Kenny is one of the strongest competitors this season. So, he wanted to try to get him out of the game early. By choosing Kenny for his team mate, he knew that one of two things would happen: Kenny would help his team win, OR Kenny would be at risk of elimination if his team lost. So, he sabotaged the challenge!

Come on, really, celery with peanut butter?? Can you REALLY claim that is a healthy vegetable dish?? His INDIVIDUAL dish could have cost SOMEONE ELSE (Kenny) his spot in the show! Luckily the judges were smart enough to see that this was manipulation, pure and simple!

GO KENNY!!! Take it home!!!

Pork Chops Pizzaiola

* 2 to 4 teaspoons dried oregano, divided
* 2 to 4 teaspoons dried basil, divided
* 1/2 teaspoon salt, divided
* 1/2 teaspoon pepper, divided
* 4 bone-in pork loin chop (7 ounces each)
* 1 tablespoon olive oil
* 3 medium onions, thinly sliced
* 4 garlic cloves, minced
* 2 cans (8 ounces each) tomato sauce
* 1/2 cup water
* 2 cups hot cooked noodles

Directions

* In a small bowl, combine 1-1/2 to 3 teaspoons oregano, 1-1/2 to 3 teaspoons basil, 1/4 teaspoon salt and 1/4 teaspoon pepper./ Sprinkle over both sides of chops. In a large nonstick skillet, brown pork on both sides in oil over medium heat; remove from skillet.
* In the same skillet, saute onions and garlic until tender. Add the tomato sauce, water and the remaining oregano, basil, salt and pepper. Bring to a boil. Return pork to the skillet. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 160°. Serve with hot noodles.

Just Like Grandma's Stuffing

Every year for Thanksgiving, my Italian grandma would make a delicious stuffing chock full of sausage, apples, celery and onions. After my Grandmother passed, no one knew how to replicate her dish. And, we started going to my father's wife's family's house for Thanksgiving, and they preferred STOVE TOP!! FOR THANKSGIVING!!! To me, that is a sacrilege!

My father's wife did attempt to make Grandma's stuffing last year, with truly AWFUL results! The stuffing was a mushy, salty MESS!! So, for Christmas, I decided to make a valiant effort to duplicate Grandma's delicious stuffing. I came up with this recipe, and it came out PERFECT on the VERY FIRST TRY! I am hoping to persuade my father's wife to allow me to bring this dish to the next Thanksgiving meal!

* 6 links italian sausage casings removed
* 1/2 stick butter
* 3 stalks celery sliced thin
* 2 macintosh apples peeled and diced
* 1 medium onion chopped
* 2 Tbsp minced garlic
* 1 bag seasoned stuffing cubes
* 1 14 oz can chicken broth

Preheat oven to 350. Put sausage in large skillet. Saute sausage until no longer pink (about 10 minutes). Remove from skillet. Melt butter in skillet. Add celery, apples and onion. Saute until slightly tender (about 10 minutes). Add garlic. Saute 2 more minutes. Put sausage and vegetable mixture into a large bowl. Mix together. Add bread cubes. Mix thoroughly. Add chicken broth, toss together until all the bread cubes are damp (they will be moist, NOT WET) Put mixture in a large casserole or aluminum pan. Bake at 350 for 30 minutes.

Restaurant Pet Peeves

I came across this article at Eatocracy about the pet peeves people have related to service in restaurants. It reminded me of one of the HUGE problems I have experienced in restaurants.... racism.

Now, before I tell you my story, I am going to say that the FIRST time this happened, I assumed it was just a little oversight on the part of the waiter. I did not want to believe that he was INTENTIONALLY behaving in a racist manner. But, after the second, third, and fourth times (in different restaurants, with different wait staff) I realized that this was a pattern.

See, I love to go out to dinner. And, although I am not opposed to going out alone, I do appreciate having company while I dine. Since most of my friends are Black, nine times out of ten when I eat out, the person I am eating with is Black.

Now, normally, when a bill is requested, the waiter either places it in the middle of the table, or in front of the gentleman if it is a single couple. So, I was kind of taken aback when I went on a date with a Black man to Red Lobster one night and the waiter placed the bill RIGHT IN FRONT OF ME! Just totally ignored the fact that I was with a date, and slapped the bill down on the table right where my plate had previously been sitting. But, I thought that maybe I was just being paranoid. I thought maybe I was EXPECTING the waiter to be slightly sexist by thinking he would place the bill in front of the man I was with. But, if he was trying to avoid being sexist and assuming the man would pay, I would have expected him to put the bill in the middle of the table, so that either of us could grab it.

When my date took the bill from in front of me and paid, I looked at him, and asked him if he had noticed what just happened. He told me he did, but he was willing to give the waiter the benefit of the doubt. But, we both suspected the waiter was giving us the subtle message that since we were an interracial couple, he expected that I would pay the bill. Kind of inferring that Black men are either not financially responsible OR that a white woman in an IR relationship is supporting the man.

Now, if it had just been that ONE experience, I could have let it go. However, this happened on numerous occasions, at various restaurants. It happened when I was with Black males. It happened when I was with Black females. I started realizing that this was common practice, or so it seems.

I would not be offended if the waiter placed the bill in the center of the table. But by placing it DIRECTLY in front of me, it is showing subtle racism. And it makes me mad as Hell!!!

Curry Shrimp Linguine

I discovered this delicious recipe a few months ago in one of the Taste of Home magazines. I have to say, TOH never fails to please when it comes to tasty, down home cooking. Simplicity is the word of the day when it comes to the Taste of Home family of magazines. (I subscribe to Taste of Home, Simple and Delicious, and Healthy Cooking) I also love to visit their message boards... where it is about more than just cooking. I have met some wonderful people through Taste of Home.

I like to buy two pound bags of shrimp when they are on sale. I LOVE shrimp, but rarely cook them. When I do, I usually make a shrimp and garlic pasta. But, I spotted this recipe and decided I had to try it! Personally, I like my curry with a little more heat, so I added a pinch of cayenne pepper to the dish as well. Word of warning: DO NOT attempt to toast the cayenne (if you decide to add it) with the curry. I made that mistake and was choking for about 10 minutes!! I also increased the amount of cilantro used in the recipe (I basically doubled it, since I enjoy cilantro so much!) I also changed the type of pasta, I actually used whole wheat spaghetti.

Try this recipe, you will love it!

* 1 package (16 ounces) linguine
* 3 teaspoons curry powder
* 1 can (14 ounces) light coconut milk
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1-1/4 pounds uncooked medium shrimp, peeled and deveined
* 1/3 cup minced fresh cilantro

Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the coconut milk, salt and pepper
.
Bring to a boil. Add shrimp; cook for 5-6 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture and cilantro.

Top Chef DC

20 minutes into the first episode and all I can say is this:
It is ALL about Kenny! He's got the skills, his got the personality, he's got the creativity, AND he's got the looks!!!

Skillet Lamb Chops

A few days ago, I made a slow cooker london broil. Well, the meat started out small and shrank down, so I was left with a HUGE amount of carrots and potatoes. I tried to figure out what would be an appropriate companion for this overabundance of root vegetables, and I remember the lamb chops I bought a while back and have had in my freezer. Of course, I had never made lamb chops before, so I had to find a good method of cooking them online.

At first, I was going to dust the chops with salt, pepper, thyme and curry and grill them. But, I did not want to have to take out my electric grill, which is kind of big and bulky, for two chops. Plus, I was not in the mood for the cleanup afterwards. I thought of throwing them in the oven, but I didn't want to heat up my whole apartment. So I decided to find a recipe I could make on the stove top.

This recipe came out really great, although next time, I will probably thicken the sauce a little bit before I serve the chops. But all in all, a tasty meal!

2 (8 ounce) lamb shoulder blade chops
2 tablespoons vegetable oil
1/2 cup warm water
1 teaspoon lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat juices run clear.

Bert's Catfish Stew

Here is another favorite from my most prized cookbook "Sylvia's Family Soup Food Cook Book" I used to make this recipe all the time for my parents and sister. Catfish has always been one of my absoluter favorites, but I never really did much except fry or bake it. This recipe is a lovely change of pace.

2 lbs. cat fish fillets
1 tsp. salt
1 tsp.dried herb mixture (at the end of the recipe)
1/2 tsp. black pepper
2 Tbsp.vegetable oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
14 1/2 oz. can whole peeled tomatoes
8 oz can tomato sauce
1 tsp. sugar

1. Rinse the catfish and pat dry. Season both sides with salt, herb mixture and black pepper. Let stand at least 20 minutes or up to 8 hours.

2. Heat the oil in a large skillet over high heat. Add the fish and cook until cooked halfway through, or 1 to 2 minutes per side. Remove the fish from the skillet, cut into 4 or 5 pieces.

3. Add the onion, celery and bell pepper to the skillet, stirring, until softened, about 3 minutes. Stir in the tomatoes, with the juice, breaking them up with a spoon. Add the tomato sauce and sugar. Cook, stirring, for about 5 minutes.

4. Return the fish to the skillet, and cook until cooked through, about 7 minutes, stirring frequently.

Note: I like to ad a few drops of hot sauce to the stew at the end.

Herb mixture:
1 Tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. dried rosemary, crushed

Toss all herbs together and use the quantity called for in your recipe.

Ambrosia Salad

I remember eating ambrosia salad when I was a child. I first tried it at one of my elementary school playmate's house. I begged my Mom to get the recipe, which she did. Then, I forgot all about ambrosia. Once in a blue moon, the memory would pop up, but I never actually bothered to try to make it.

Then, I went to a party. Ambrosia was being served. I went nuts!! It was so tasty and delicious, and slightly different (in a good way) than the ambrosia salad I ate as a child. The person who made the dish told me he used sour cream. If I am not mistaken, the recipe I ate as a child included cool whip instead.

I made this for a family gathering, and it got a great reception, and took only seconds to make (and a few hours to chill). It went over very well, and some ate it as a side dish, while others treated it as dessert.

* 2 8 oz. cans mandarin oranges, drained
* 2 15 oz. can fruit cocktail , drained
* 2 cup miniature marshmallows
* 1 cup flaked coconut
* 2 cup sour cream

Strain the fruit and pour into an aluminum pan. Add the mini marsh mellows and coconut. Mix in the sour cream. Chill before serving.

Slow Cooker London Broil

I found this recipe online, and adjusted it by adding baby carrots and potatoes.

2 bags baby carrots
6 potatoes, sliced
1 1/2 - 2 lb. london broil
1 1/2 cup water
1 envelope brown gravy mix
1 envelope ranch dressing mix
1 envelope italian dressing mix

Layer the baby carrotes and sliced potatoes in the bottom of a 5 or 6 qt. slow cooker. Place the london broil on top. Combine the water, gravy mix, ranch dressing mix and italian dressing mix. Cook on low for 6 hours.

Cabbage Soup

Many years ago, when my mother first joined Weight Watchers, she used to make a "free" cabbage soup. I LOVED it! I used to eat a bowl every day, because she always kept it on hand. Sometimes I used to eat it cold, straight from the fridge. I searched all over for the original recipe, but none of the recipes I found sounded exactly like the soup my mother made. So, I decided to combine the recipes I found into my own version, which is pretty darn close to what I remember my mother cooking! I made myself a HUGE pot of this soup a few months ago, and ended up with so much soup that I was eating it for a week, PLUS I froze a margarine tub full, AND I gave a few servings to my sister! I hope you enjoy!

NOTE: I love my soup well seasoned. I do not measure, so I have estimated the amount of each seasoning I use. Feel free to adjust for your own taste!

1 large head cabbage, shredded or chopped
2 large onions, chopped
28 ounces canned chopped tomatoes
2 green peppers, chopped
4 stalks celery, chopped
6 carrots, sliced
10 oz box green beans
2 12 oz. cans V8
2 packages Lipton onion soup mix, or any dry onion soup mix
1/2 tsp black pepper
1 tsp basil
1/2 tsp. oregano
1/4 tsp. red pepper flakes
2 bay leaves
4 bouillon beef cubes


Put all vegetables and the V8 in a big pot and cover with water. Bring to a boil, stir in the soup mix, herbs, and bouillon cubes, and boil gently for 10 minutes. Cover, reduce heat, and simmer until all the vegetables are soft.

Cecis and Rice

My grandmother used to make a batch of this tasty recipe at least once a week, and, since she lived in an apartment above our house, she always had some on hand to share with us. It can be considered a humble recipe, but it is delicious, and every time I eat it, I remember my Grandma. Make sure you entirely cool the rice before you add it to the sauce, or else it will absorb too much of the liquid and not be the proper consistency. It should be a bit thicker than soup, but not nearly as thick as risotto. There should be a good bit of sauce in every bite. My grandmother used to add whole clothes of garlic to the recipe, instead of using minced, so that the garlic flavor was a little milder, but I have always loved garlic, so I used to pop the whole, softened cloves in my mouth like candy!

1 Tbsp. olive oil
2 Tbsp. minced garlic
28 oz. can crushed tomatoes
3 cups water
2 chicken bouillon cubes
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. black pepper
2 14 oz cans chickpeas, drained
4 cups cooked white rice, cooled

Heat olive oil in a deep pot or dutch oven. Add minced garlic, saute lightly. Add crushed tomatoes, water, bouillon cubes, basil, oregano, and pepper. Bring to a boil. Add chickpeas and rice. Simmer about 10 minutes, or until heated through.

Congratulations Chef Samuelsson!

So, Marcus Samuelsson is the "Top Chef Master" this year, and I am a happy woman. I have always enjoyed watching Marcus cooking and talking about his experiences as both a Swedish and an Ethiopian man. I love they fact that he so strongly identifies with his homeland of Ethiopia, even after being raised by an adoptive family in Sweden.

I have always wanted to learn how to cook foods from various African cultures, so I am going to purchase Chef Samuelsson's book "The Soul of a New Cuisine" Unfortunately, the one African cookbook I do own is buried with the rest of my cookbooks in my closet, and I cannot locate it! I have only had African food once, and I believe it was from Nigeria. I really did enjoy it, but would love to try the other types of cuisine that Africa has to offer. I have heard very good things about Ethiopian food, which is why I am so excited to get Chef Samuelsson's book!

Congratulations Chef Samuelsson... keep doing your thing!

Lemon Poppy Seed Amish Friendship Bread

I went to my doctor's office today. Last time I saw him, I told him I was experimenting with baking, and asked if I could bring some baked goods in for the office to share. See, when my grandmother was alive, she was CONSTANTLY baking banana bread, apple bread, coffee can bread, etc. And she would bring them to the doctor's office, the bank, the supermarket, just about anyone she liked would get baked goods. So, since I am diabetic, I do not want to eat too many sweets myself, and decided to distribute them. So, last night I whipped out a bag of Amish bread starter, let it defrost for a few hours, and made this variation.

I didn't even taste the bread, so I was a little nervous about bringing it to the office. Not too nervous though, because so far, every recipe I have made with the starter has been delicious. Well, as soon as I walked through the door of my apartment after my appointment, I got a phone call from the doctor's office. A member of the office staff and a nurse were on the phone telling me how much they enjoyed the bread, and asking me to share the recipe! So, I figured I would spread the love to my blog too! Enjoy!

Preheat oven to 325 degrees.

1 cup Amish friendship bread starter
3 eggs
1 cup oil
1 cup milk
1 cup sugar
1 teaspoon lemon extract
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 large box instant lemon pudding
1/4 cup poppy seeds

Mix all ingredient thoroughly.
Grease 2 large loaf pans. Dust the loaf pans with sugar.
Pour the batter evenly in the two pans.
Bake 1 hour. Cool until bread loosens from the pan evenly (about 10 minutes) turn out onto a serving dish.


Note: I have one cup bags of starter in my freezer. You can either take a bag out and baked right away, or feed it for ten days, according to the instructions.
Note: If you do not have access to a starter, you can make your own. This is the recipe. (I have not tried it yet)

Cheesy Grits and Eggs

I love grits with scrambled eggs and cheese. I can have that for breakfast EVERY DAY. But, cooking the grits with butter and fatty cheddar or American cheese can be kind of dangerous when you are trying to eat healthier. So, I devised this recipe so that I can enjoy tasty, cheesy grits with a lot less fat and calories. I know to some it seems odd to use chicken broth for grits, but believe me, it lends a wonderful flavor. I used a chicken cube, so it has no fat. Now, on occasion, I will still eat the standard buttery, cheesy grits, but for an every day meal, this is a tasty substitute.

1 1/4 cups chicken broth (or 1 1/4 cups water and a chicken cube)
1/4 cup quick grits
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 wedges light garlic and herb cheese (laughing cow)
1/4 cup southwestern egg substitute (you can use plain egg substitute as well)



Bring chicken broth to a boil in a small saucepan. Add grits, garlic powder and black pepper, whisking vigorously.

Bring back to a boil, lower heat to a simmer. Let simmer 3-5 minutes, or until grits are thickened and creamy in texture, stirring often.

Break cheese wedges into smaller pieces, add to the grits. Whisk constantly until the cheese is fully melted. Pour into a bowl.

Meanwhile, spray a small skillet with cooking spray. Add southwestern egg substitute, scramble to desired consistency. Break eggs into bite size pieces, mix into the grits

Note: I did not grow up eating grits. I never even tried grits until I was in my late 20s. For Southerners and grits purists, this recipe may seem like sacrilege, but for an Italian girl from NY, this is a wonderful meal.

Cabbage and Potatoes

When I was younger, we probably ate cabbage once or twice a year. It was one of my favorite vegetables, but we really only ate it on St. Patty's Day. My grandmother or mother would boil the cabbage in the water left over from cooking the corned beef, so the beefy taste would permeate the cabbage. I tried making cabbage myself a few times, but was unsuccessful, because I didn't realize how vital the meat flavor was to the cooking process. When I just boiled it in salted water, it tasted extremely bland.

Then, I moved into a house with a couple of room mates. They used to use either salt pork or fat back in their cabbage (I had never used either in any of my cooking). They showed me the trick to making delicious cabbage. Now, I cook cabbage ALL THE TIME, and boil a kielbasa to go with it. It has turned out to be one of my favorite meals!

Of course, on March 17 I abandon this method and boil my cabbage right in the same water I cooked my corned beef in!

1 Tsp olive oil
½ green bell pepper, diced
2 oz salt pork, diced
1 head cabbage, shredded
½ tsp. black pepper
3 potatoes, sliced

Heat olive oil in deep pot. Add green bell pepper and salt pork, saute 5 minutes. Add cabbage to pot, lower heat, cover and cook 20 minutes. Add enough water to cover the cabbage, and black pepper. Simmer 45 minutes, Add potatoes, simmer 20 additional minutes, or until potatoes are fork tender,

A stroll down memory lane......

When I was in elementary school back in the early 80s, the cafeteria sold large hard pretzel rods for a nickel each. I remember getting two almost every day. We would, of course, play with the pretzel rods before we ate them. They made wonderful fake cigars, and we used to think we were SO COOL holding them between our fingers and puffing on them like we were grown.

I remember I used to like to suck on the tips of the pretzel rods before I ate them. Then, I would proceed to use my bottom teeth to scrape the outer, brown layer of the pretzel off. Only when about two inches of the pretzels were denuded of their bark did I bite into the pretzel and fully enjoy their salty, crunchy goodness.

So, I was in heaven when I saw a big tub of these very snack items at the supermarket the other day. Only $5.99 for a tub of almost 100 pretzel rods. I had to have them!! When I got them home, I put them on my kitchen counter in a very prominent spot. And, I pointed them out to every guest I had in my house, taking the opportunity to talk about those elementary school memories with each person.

Now, just to let you know, I have been trying to be careful the past six months about what I eat. I lowered my blood sugar from an average of 300 to an average of about 110. I cannot say I am actually on a "diet", I eat what I like, I just try to be a little more thoughtful about what I consume lately. My caloric intake is probably about 2/3 of what is was 6 months ago. PORTION CONTROLLED PACKAGING has been VITAL in my struggle towards healthier habits.

I LOVE 100 calorie packs. I buy single serve ice cream treats so I will not overindulge. I buy individual bags of sun chips or cookies. I should have known that bringing a huge tub of pretzels into my house was a recipe for disaster!! And, really, what was I thinking when I put them front and center on the counter top?

I swear this pretzels are laced with some kind of highly addictive drug. At least twice a day, I find myself pulling 3 or 4 pretzel rods out of the tub and munching on them. So, what started out as a healthy snack choice has become a recipe for disaster.

At first I thought that I would keep the tub of pretzels in the cabinet or above the refrigerator next time I purchase them. But, I do not know if that will even help. I think I am going to have to quit my pretzel rod habit cold turkey! So, I am NOT going to buy these pretzels when I go to the store this week. I just hope the withdrawal symptoms are not too debilitating!

World's Easiest Macaroni and Cheese

Growing up, macaroni and cheese meant the blue box. We rarely ate mac and cheese, and when we did, it was made from a box and a package of powdered cheese. Once in a blue moon, we would order some of that gloppy, gooey mess from the local fried chicken spot. But real macaroni and cheese? My family knew nothing about it!

Then one day, my mother discovered this recipe for macaroni and cheese. It was so simple to make, and EVERYONE who tasted it loved it! My Mom made it once or twice on a holiday before she passed away, and after she was gone, I took over. Now, I prepare this macaroni and cheese every year for Christmas Eve, and sometimes for Thanksgiving as well. It never fails to please!

* 1 lb. elbow macaroni
* 1 lb. velveeta, cubed
* 1 lb. sharp cheddar cheese cubed
* 1 stick butter cubed
* 1 can evaporated milk
* 1/2 tsp. black pepper
* 8 oz. shredded mild cheddar cheese
Preheat oven to 350. Cook macaroni according to package directions. Drain and put back into the pot. Add velveeta, sharp cheddar, butter, evaporated milk and black pepper. Stir until velveeta begins to melt. Spread into a 13 by 9 inch casserole dish. Sprinkle mild cheddar over the top. Cover with foil. Bake at 350 for 30 minutes. Remove foil, bake 15 minutes more until cheese is brown and bubbly.

Note: the original recipe called for the addition of a can of green chili peppers, but we never made it that way.

Salmon Cakes

I have made this recipe many times, it is my favorite use for canned salmon. It comes from Sylvia's Family Soul Food Cook Book.


I have a huge collection of cookbooks, however due to space restraints, most of them are in boxes in my closet, and totally inaccessible on a regular basis. But, I do have a collection of about 20 books that I refer back to on a regular basis, either for actual recipes or for inspiration for my own creations. This cookbook is one that I feature prominently on my living room bookshelf.

I have not yet had to opportunity to go to Sylvia's Restaurant in Harlem, but I have made many of her recipes at home, and all have turned out wonderfully. I hope you enjoy this recipe as much as I do.

5 slices soft white bread
15 oz can salmon
2 large eggs, beaten
1/2 cup finely chopped onion
3/4 tsp. black pepper
1/4 tsp salt
2-4 tsp vegetable oil

1. Tear the bread into small pieces and place in a medium bowl.
2. Drain the juices from the salmon over the bread and toss.
3. Add the salmon to the bowl with the bread. Add the eggs, onion, pepper and salt. Toss to combine.
4. Heat 2 Tbsp. of the oil in a 10 inch skillet over medium high heat until the oil bubble when some bread crumbs are dropped in. Drop the salmon mixture by heaping soupspoonsful into the hot oil (make as many as fit in the skillet without touching). Fry until browned on the bottom, about 3 minutes. Turn and fry until the other side is browned, about 3 minutes more. Remove from the skillet and drain on paper towels. Continue with the remaining salmon mixture until it is all cooked, adding more oil if necessary.
Makes 4 servings.

Note: I usually shape the salmon patties into a disk with my hands before adding to the pan.

Trader Joe's Beer Bread Mix

Today I decided that I wanted to bake some bread. So, I almost went into my closet and pulled out the bread machine, along with one of the boxed mixes I keep on hand. But then I remembered I had something different on hand. I had a box of Trader Joe's Beer Bread Mix. All I had to do was add a 12oz. can of beer (I used Budweiser) to the mix, spread it in a loaf pan, and top with 1/4 cup of melted butter. The box said you could adjust to taste, using herbs or cheese. So, I added about 1/2 tsp. each of garlic powder, dried thyme, and red pepper flakes, along with about 1/4 tsp. of Black pepper.

I put the bread in a 375 degree, preheated oven, and set the timer for 55 minutes (the instructions say 45-50 minutes, but my oven always takes longer.) I made sure to use my clay loaf pan, because I notice when I use metal pans, bread gets overcooked on the outside by the time the inside is cooked through. When the timer went off, I had a perfectly beautiful, golden brown loaf of bread.

The taste of the bread was very good, but next time, I will probably add a bit more of the garlic, pepper flakes and black pepper, and maybe a little bit of salt. I do not like the taste of beer, so I was a little nervous to try this, but it did not have that strong beer taste. The crust was tender and salty (from the butter) and was very light (I hate dark crusts on bread). The texture left a little to be desired, it was a little bit rubbery (I think I over mixed it, which the box specifically says not to do).

Overall, I really enjoyed this bread. I think it will be delicious toasted with a little bit of butter or margarine spread on top. The box says that it freezes well if you cannot use the whole loaf right away. I believe I will be making this product again, but will add a little bit more seasoning, and I will refrain from over mixing. But, I would give it 3 1/2 stars out of 5. I think with the addition of a little more seasoning and less mixing, this would get 4 stars.

Nutritional information:
16 servings
170 calories
3.5 g. fat
28 g. carbohydrate

Black Beans and Rice

1 Tbsp. olive oil
½ cup chopped onion
½ cup chopped green pepper
1 Tbsp. minced garlic
1 lb. sliced kielbasa or smoked sausage
½ lb. black beans, soaked overnight
4 cups water
14 oz can coconut milk
1 tsp. dried thyme
1 tsp. salt
½ tsp. black pepper
2 Tbsp. hot sauce
2 cups white rice

Heat oil in a deep pot or dutch oven. Add onion, pepper, garlic and kielbasa, saute until vegetables are translucent. Add black beans and water. Simmer 45 minutes or until beans are soft. Add coconut milk, thyme, salt, pepper and hot sauce. Bring to a boil, add rice. Lower heat to a simmer, cover and cook 20 minute or until rice is fully cooked.

My OTHER all time favorite recipe - Braised Jamaican Oxtail

Whenever I am able to go to a Jamaican restaurant, I order Oxtail and Beans, rice and peas, cabbage, and plantains. One of my favorite meals of all time. On occasion, I order the oxtail with "food" - which is a dumpling, yam (a Caribbean yam, not a sweet potato), and boiled green banana.

After I fell in love with oxtail about ten years ago, I decided I had to figure out to make it on my own. I found this recipe online. The Original Source is a Jeff Smith cookbook (The Frugal Gourmet on our Immigrant Ancestors). It is absolutely delicious, with a prominent allspice flavor. I had never cooked with allspice before I tried this recipe, but now I use it in a lot of recipes. It is one of my favorite seasonings.

This oxtail is tender and delicious, and I love to serve it with rice smothered in the gravy. For a tasty Caribbean treat, try this recipe!

1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and diced
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb ground allspice
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough
water so it just covers the contents of the pot. Add the allspice,
salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1
1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a
thicker sauce. Be careful the pot does not dry out. Season with
salt, pepper and Tabasco sauce. This recipe serves 4 to 5.

One of my two favorite recipes of all time - Chicken Divan

For the longest time, this was my absolute FAVORITE food, bar none. Now, I have to say it is a tie between this recipe and braised oxtail (I will post that recipe tomorrow).

My Mom started making this when I was in Jr. High. It quickly became a family favorite. Every year on my birthday, my mother would ask what I wanted for dinner, and this was ALWAYS my choice! She usually only made the recipe once or twice a year, so it was definitely a special treat.

The recipe is kind of decadent, as are a lot of casseroles, but you do not have to eat a lot to be satisfied. It would make a perfect addition to a potluck dinner, as the recipe makes a really big pan full of creamy, cheesy goodness.

My Mom was not big on casseroles when we were growing up. In fact, I didn't even really know what a casserole was until I was in college, when I was asked by a friend if I could make her my "chicken casserole" recipe again (referring to my chicken divan)

As for me, I am a casserole queen. I love the convenience of a one dish meal. Plus, with the availability of healthier alternatives to most of the ingredients, I can lighten up the recipe when I want to.

This recipe is now a favorite of several of my friends who I have cooked it for, and I make it at least once every other month. I hope you enjoy this delicious, comforting casserole as much as I do!

4-6 boneless skinless chicken breast halves (depending on size)
2 10 oz boxes frozen chopped broccoli thawed
1 10 3/4 oz can cream of celery soup
2 10 3/4 oz cans cream of mushroom soup
1 canful of milk
1/2 tsp. Garlic powder
1/4 tsp. Black pepper
8 oz. Shredded sharp cheddar cheese

Preheat oven to 350 degrees. Put chicken in a large saute pan with lid. Cover with water, bring to a boil. Add lid, lower heat and simmer 15 minutes. Let cool enough to work with, then cut into bite size pieces. Set aside.

Spread the broccoli on the bottom of a large glass casserole dish. Spread chicken pieces evenly over the broccoli.

In a bowl, mix the cream of celery, cream of mushroom, milk, pepper and garlic powder until mostly smooth. Pour evenly over the chicken, and spread across the whole dish.

Sprinkle the cheddar cheese over the top. Cover with aluminum foil. Cook in 350 degree, preheated oven for 45 minutes. Remove foil and cook an additional 15 minutes.

Serve over white rice, or halved biscuits.

Edy's Fun Flavors Apple Pie Ice Cream

Last time I went to the grocery store, I purchased some Edy's snack size ice cream cups in the apple pie variety. I LOVE ice cream, but I do not know how to control my portions when I have a whole 1/2 gallon. So, I bought these little single serving cups. Perfect to curb a sweet tooth, and VERY tasty.
I did not have much hope for this ice cream. I thought it would taste like canned apple pie filling. After a bad experience with apple pie flavored yogurt, I didn't hold out much hope for this ice cream.

I was happily surprised when I ate it and realize how much I enjoyed it. Basically it is little chunks of apple and pie crust in a vanilla ice cream base. There is no one flavor that dominates or takes over, it is well balanced.

And the nutrition information is not too bad either. The package says it is 5.8 oz., 190 calories, with 6 g. of fat and 31 g of carbohydrate. It fits within my daily goals for calories, fat and carbs (for diabetic control). I only wish I had bought some more!

Coconut Saffron Rice

There is not really much of a story behind this recipe. I simply came up with it after I bought saffron online, and wanted to find a way to use it up.

14 oz can coconut milk
2 1/4 cups water
1/2 tsp. saffron threads
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1/2 tsp. dried thyme
2 chicken bouillion cubes
2 cups white rice

Add all ingredients except rice to pot. Bring to a boil. Add rice and stir. Lower heat to a simmer, cover and cook 20 minutes until rice is tender and water is absorbed.

Hell's Kitchen

Hell's Kitchen premiered tonight. I am still watching the first episode of the season right now. I have considered many times going to culinary school, since I love cooking, but figured I would have to wait until I was more physically fit. But, watching this show has made me realize that I would not be MENTALLY fit to work in a restaurant.

I so not respond well to high pressure. I am very competitive and I do not like to be in second place. I have a tendency to give up unless I am on top. Definitely not a good trait in the restaurant industry. I cook so that people can ENJOY my food. I get very upset if someone does not like something I cook. I take personal offense when someone leaves more than half the food on the plate, or tells me it is "OK". God forbid I have someone like Gordon Ramsey breathing down my neck and telling me my food sucks!! I think I would run into the bathroom and cry like a little girl.

I think it takes a certain amount of arrogance to be a successful chef. You really have to believe in your own worth, AND feel like no one else can do what you do. There is no room for bashfulness or low self esteem in the professional kitchen.

I have a friend who tells me all the time he wants to be on Hell's Kitchen. He swears up and down that he would curse right back and Chef Ramsey if the man was up in his face. I told him that is the surest way to get fired. But, watching the show, I think that cockiness and attitude is an asset in Hell's Kitchen.

I think I will stick to being a home cook. I know my friends and family appreciate what I cook for them, and personally, I would rather impress the people I love than a bunch of strangers, who probably would not appreciate my efforts. Food is love to me, and a rejection of my food is a rejection of my love. And, I am REALLY bad at handling rejection!

Stewed Chicken

It took me FOREVER to come up with this recipe. I tried so many different methods of cooking this dish, until I came up with one that suited my tastes. See, I have a TON of cookbooks. But, I do not use them very often, and when I do, it is usually just as a jumping off point to create my own dishes.

A few years ago, I lived with a family from Grenada. I observed the way they cooked, the ingredients and methods they used, and adapted their style to my own taste. I have tried so many different methods of cooking stewed chicken it is ridiculous. I used to add green bell peppers strips. At one point I tried adding andouille sausage. I also experimented with smoked sausage, different cuts of chicken, and different cooking times.

I knew I had a winner with this dish when a friend of mine told me I should bottle the sauce and sell it in stores. But, what was most satisfying to me was when a West Indian friend ate it and told me it was delicious. Now, I am NOT claiming that it is authentic. It is kind of my Italian American take on a Caribbean classic.

6 chicken thighs, skin removed
6 chicken drumsticks, skin removed
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 Tbsp. minced garlic
1/2 cup ketchup
1-2 Tbsp. hot sauce
1 tsp paprika
1/2 tsp salt
1/2 tsp. black pepper
1 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp allspice
2 Tbsp vegetable oil


Place chicken in a large plastic bag. Add celery, onion, carrots , garlic, ketchup, hot sauce, paprika, salt, pepper, thyme, oregano, basil and allspice. Squeeze and shake bag to distribute all ingredients evenly. Let marinate in refrigerator at least one hour, up to overnight. Heat oil in a deep pot or dutch oven. Add chicken and vegetable mixture to the pot. Stir thoroughly to distribute ingredients evenly. Add enough water to cover halfway. Bring to a boil. Lower heat to a simmer. Cook on low for 1 hour, stirring occasionally, and adding water if pot begins to dry out.

Note: I prefer to use my case iron dutch oven. You can cook this up to 2 hours if you wish the meat to be falling off the bones.