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Posts Tagged ‘recipes’

There’s a serious problem in our society, a matter of neglect and misuse that no one is talking about.  There are no celebrity campaigns or colored bracelets.  Mainstream media won’t touch this story! 

But I’m bringing it out in the open right now. 

It’s about recipes and the horrifying number of people who refuse to use them.  All across our country people are sitting down to food that is anything from merely palatable to downright repulsive simply because someone felt a little creative and decided to “wing it” in the kitchen!  Meanwhile, a cookbook leans forlornly on a dusty shelf, its pages still as crisp and clean as when it was printed.

I’ll have more– much more–to say about this urgent issue in a  later post, but in the meantime, rescue a recipe and give it a try! 

~K

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This week I tried recipes from a few of my go-to girls.  If you’re in a meal-planning rut, or simply need to avoid doing something tedious but infinitely more important, the following reviews might be just what you need!

  • Cranberry Applesauce, by Elise Bauer at Simply Recipes:  I don’t know what was better, the fragrance of cranberriesthis sauce as it cooked or the sweet, slightly tart taste of the final product.  Oh, it was delicious!  Three more points in its favor: it was quick, easy, and the kids loved it.  From start to finish it took about thirty minutes, twenty of which were hands-off cooking time.  I served it warm with a pork roast, accompanied by mashed potatoes, Caesar salad and these rolls…
  • Buttered Rosemary Rolls, by Ree Drummond at The Pioneer Woman:    I bought a 12-inch, pre-seasoned cast iron skillet just to make this recipe and it was worth every penny. The melted butter slid down between the rolls to the bottom of the pan where it worked with the hot skillet to give an almost crispy texture to the bottom of the rolls.  I used the frozen Rodes rolls that Ree recommends  and a coarse-grained sea salt that can be found in any grocery store.  I can still taste that first salty, buttery bite.  Bread, butter, rosemary and sea salt.  Is there anything left to say?
  • Sour Cream Chicken Enchiladas by Lisa at Homesick Texan:   I’ve been eager to make this recipe for
    chicken-enchiladas

    Photo courtesy of Homesick Texan

    several weeks. When our family dined at a “Mexican Food Restaurant” near our new home the other night, I knew it was time to make these enchiladas. What a hit!  The filling is pretty basic, so it’s all about the sauce.  The texture was pleasantly creamy and neither too thick nor too thin.  But best of all was the perfectly balanced flavors.   The combination of freshly roasted tomatillos (you can also used canned), hint of cumin, and fresh cilantro lifted it far above the pale, over-salted sauces too often found on a Tex-Mex plate.

How much did we love these dishes?  Well, they’ve all earned a place in the family cookbook.  And that’s as good as it gets around here!

Happy eating!

~K

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