Have you ever prepared food you knew you couldn’t stomach only because you want to pamper the person you adore? You shouldn’t make yourself retch to prove your love, but I have a problem as a compulsive feeder.
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Flank steak on the grill is one of our favorite dinners. When my kids were young, they started calling this entrée “Juicy Steak.” This marinade has a tangy flavor and provides for a melt-in-your-mouth experience!
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Meatballs can help you get dinner on the table in a flash. To make this an even more fantastic time-saver, double this recipe, then divide the meat mixture in half before adding herbs and spice combinations. After switching out the spices on the second batch, bake as instructed. Once they are cooked and cooled, place a single layer on a pan in the freezer until good and firm (about 2 hours). Then place the meatballs in zip lock bags, getting out as much air as possible. Now you have the ingredients for an easy dinner ready to go.
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About 10 years ago, my husband and I went to visit friends one night for a pontoon boat ride around the lake. They were still having dinner when we arrived, so we sat down to wait, and read “Cook’s Country,” a magazine put out by the PBS folks who do the show, “America’s Test Kitchen.”
We wanted every recipe we saw, so I asked for a tear-out/mail-in card from our hostess. In no time at all, we were enjoying all the recipes at home. They aren’t fussy, for the most part, and a lot of thought goes into them. They made me less afraid of ingredients like capers!
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We had this soup at a local restaurant, and I loved it so much, I reinvented the recipe with my ingredients. Thai food has a brilliant combination of flavors and smells that stimulate all the senses. Sweetness (with coconut milk), sour (lime juice), salty (chicken or vegetable broth), and hot (garlic/ginger/pepper flakes) to satisfy and delight the tongue.
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Once upon a time, in my other life, I made dinner for a family every night. We were a busy family, our priority was eating dinner together. Often, I had to get the kids or myself out the door for classes, scouts, cheer, dance, or whatever. We also had lots of leftovers to use up!
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I pretend to be organized. I do it very well. If I didn’t have a husband to follow behind me; closing cupboard doors, finishing loads of laundry I start, and smiling when I tell him about my dreams for new projects he’ll end up finishing, I’d probably be forced to acknowledge a house full of opened cupboard doors, mildewed laundry, and a bunch of unfinished projects. He’s the helpmate God promised.
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This recipe was my mom’s favorite of the cookies I baked to send them after they retired to Florida in the 1980’s.
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Every year, the heirloom rhubarb pushes up little red crowns through the ground, and I get excited, dreaming of strawberry-rhubarb everything. Of course a pie would be best…but it’s just as rewarding and faster to make rhubarb crisp. Best of all, we have an old “Taste of Home” recipe that is made in a cast iron skillet. We love our skillet.
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Crepes
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Over 30 years ago, I had a completely different life. Two of my children were still preschoolers, and I worked in an office. I had an outstanding boss, and I never objected to making coffee. Along with the coffee, I often served him what we called “Frank Filardo Brownies.”
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Skillet Cornbread. I’ve heard it said that it’s not “Southern” to put sugar into corn bread. Well, that’s OK. I’m not from the South!
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Everyone loves chocolate chip cookies. Over the years, I’ve gotten so I just make them, no recipe necessary. We have kids at our house all the time, and they have grown to expect cookies. If none are available, they’ll throw on some aprons and drag a chair up to the counter. The best job of all, in the mind of a toddler, is cracking the eggs!
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Senate Bean Soup. Beans are an easy source of protein, and considered cheap food for fueling our bodies.In the story of the Prodigal Son, we learned that after the young man had squandered his inheritance, he would have been glad to eat the pods or husks thrown to the swine. He was hungry!
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Scalloped potatoes Creamy carbs are the ultimate comfort food, aren’t they?
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Before I lived in Michigan, I had no idea there was such a large population of transplanted folks from Mexico. What a boon for foodies like me, to be blessed with so many choices for Mexican restaurants!
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These muffins are named after my Dad, because he loves banana bread!
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