Pantry Potato Salad is perfect for winter because it uses items you have in your cupboard. It goes together in a snap and tastes delicious. Continue reading
I am not usually a turnip fan. My mother used to serve them plain, mashed with butter. I hated their strong flavor. Now that I am a grown up, thought, I can appreciate that turnips have redeeming value. They are full of vitamins, dietary fiber, even calcium. So I am trying to like them, through baby steps. Continue reading
Winter has become an unwanted guest who will not get the hint that it is time to leave. While I want to be eating salads and even ice cream, I am coerced into eating soups and casseroles because I am just so dang cold. Yes, I do live in Florida, and yes, I am a wimp. Continue reading
Years ago, when I was hitting the library each week for new cookbooks to read, I found a recipe for Cheesy Potatoes in Down Home with the Neely’s that I copied and started making. It was divine. Over the years, I have adapted it to fit my cooking style and this is what it is today. It is a winner. Continue reading
This recipe came about because it’s winter and I didn’t want to make a regular potato salad. That probably doesn’t make any sense, but to me potato salad is a summer food, reminiscent of sunshine and picnics. Serving it up when the temperatures are in the 50s or below is like teasing a child with candy they cannot have. If it’s not warm outside, don’t show me potato salad. Continue reading
Do you eat breakfast for dinner? In my house, it’s one of the most popular dinners I can make. Considering that “breakfast” is an umbrella term that encompasses a plethora of dishes, that means I can make anything from waffles to fritattas or from quiche to pancakes. Continue reading
Before I moved to Florida, kale was not something that I purchased. Ever. I always assumed that it was bitter and that I would not like it. Had I stayed out west, I might have kept that attitude for the rest of my life. However, here in the southeast part of the United States, kale is a staple. It is sold fresh, frozen and even canned. Greens are everywhere. Continue reading
If I have cheese flowing through my veins, than my husband has mashed potatoes in his. He could eat a bowl full every single day and never, ever get tired of them. I have such a hard time, as a food blogger, making him boring old mashed potatoes. So he gets them in the form of twice baked potatoes, mashed potato pies, and these Loaded Bacon and Cheese Mashed Potatoes Continue reading
I have one last Sloppy Joe recipe for you this month and then I will give it a rest. I don’t know what it is about cold weather and football that screams for this kind of food, but there have been no complaints from the peanut gallery
I have an interesting cookbook review for you today. The Bacon Lovers Cookbook is a new addition to the Golden Press line up of “lovers” cookbooks. You may recall that I reviewed the Pumpkin Lovers Cookbook a few weeks ago. This book is full of bacon recipes, bacon tips, bacon jokes and bacon facts, all of which was gathered from other sources and bound together in one bacon extravaganza. Continue reading
Because I have a gluten intolerance and my mother has a gluten intolerance and my mother-in-law has a gluten intolerance, I pretty much figure that my daughter is doomed. While I cook gluten free dinners, I still make regular treats, breakfasts and snacks for the rest of the family. As time goes by, however, I am starting to sneak more and more gluten free items into the regular line-up. Eventually, I hope to convince my husband that we need to get rid of the gluten completely. It may take a while, though. Continue reading
I love yellow squash in casseroles, but most of them contain cream soup and cracker crumbs. I solved the issue by using sour cream, Swiss cheese and gluten-free potato chips. If you can find gluten-free sour cream and onion potato chips, than you are really going to rock this recipe.
- 4 yellow squash (crooked neck or yellow zucchini), chopped
- 3 scallions, chopped
- 3 Tbsp bacon grease (or olive oil)
- 8 oz Swiss cheese, cubed or shredded)
- 1 cup sour cream
- 1 egg
- 2 tsp dried parsley
- 2 cups potato chips, crushed and divided (I used 3 cups, but it was over-kill)
- Saute the squash and scallion in bacon fat in large skillet.
- Combine the egg, sour cream, cheese and parsley.
- Stir cheese mixture into squash with 1 cup chips.
- Spoon mixture into a 3 quart casserole dish.
- Top with remaining chips.
- Bake at 350 degrees for 40 minutes or until bubbly.
Blaaaaaah! I am having the hardest time writing anything worth reading today! I made this amazing hash with smoked sausage and French fries and I can think of nothing to say about it. I wish I could let you all taste the amazing flavor of the caramelized onion with the hint of apple balsamic teamed up with the smokey beef sausage. It was a major success considering it was a thrown together meal. Continue reading
I think May is going to be categorized as Family Fare month. I am trying really hard to stick to the whole theme thing, but have found that I need pretty broad umbrellas in order to have half a chance of following through. That seems to be the story of my life. Each day I wake up with plans to accomplish many things, but lately I get sucked into the SEO swamp. I have been working on adding printable recipes and SEO to all of my old recipes. All 800 of them. It’s hard to believe I have that many recipes on this blog. Along the way, I have been doing a lot of blog cleaning, too. Continue reading
There are a few dishes that I grew up eating that are incredibly frugal. Whether my mother made the dish because we had no money or because it was a family recipe that she liked, I have no idea. None of my ancestors were particularly well off, in fact, you could say some were down right poor. The dishes that have been in my family for generations tend to hint at low economic status, but they survived the test of time because they were and still are delicious. Continue reading
I received a copy of this cookbook at no cost, but all opinions are 100% mine.
I had the opportunity to review a new cookbook this month. The Passionate Vegetable: Health Inspired Recipes to Revitalize Your Life for Vegetarians or Meat Lovers!
(ad) by Suzanne Landry is full of “health inspired recipes to revitalize your life.” In other words, this is a book full of clever ways to incorporate more veggies into your diet. Continue reading
Two college kids and I just finished painting all of the new house. For five days, I met them there at 8:30am and we worked steadily until 4pm. I now have an official painting outfit. I also threw out the official painting shoes. By the end of the week, all vestiges of blue, yellow ochre, green, brown and meh white were replaced by a creamy lace color. Continue reading
Summer = Potato Salad in my book. Now that Tropical Storm Debby is out to sea, it’s time to start making plans for July 4th. Last year at this time, we were all packed up and ready for a big move to Florida. This year, we are actually getting ready to pack up one more time….We are buying a house ten miles from the one we are in right now. However, the move is weeks away and because it’s so local, I am not even worrying about it yet, other than the occasional thought about where I should set up my photography station. Continue reading
The wonderful thing about blogging is that we all get to know people that we would never, ever in a million years meet. And with the common denominator of food, we are all friends. The Improv Challenge group has members who live all over the world. Today’s guest is Helen from Bakingaitch. She lives in England and is chronicling her sweet family and delicious food. Continue reading
My husband and I had only been married a short time when my mother and father in-law bought a brand new potato peeler and started exclaiming over how easy it was to use. When we visited, my father-in-law, who often did most of the cooking, ushered me into the kitchen and made me peel potatoes…just to see how wonderful the new potato peeler was. It was an OXO. Continue reading