As much as I stand on my soapbox about being conscientious when making ingredient substitutions, sometimes I really surprise myself and think waaaay outside of the box or plains in this case. I had my heart set on beef bourguignon this week. I had some beautiful mushrooms, carrots and pearl onions all ready for my …
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Marsala Madness
Living in a small town sometimes will make you a creative cook. You have to substitute ingredients depending on their availability or distance to the closest store. It can be as simple as using cheddar instead of Monterey jack or maybe Yukon potatoes instead of Idaho potatoes. In cases like that, the flavor profile in …
A Fungus Among Us-Learning to Love Mushrooms
We all know about them but many of us are scared to eat them. The secret vegetable that grows in the dark.. They don’t have bright beautiful colors like the other vegetables so they must be bad. And let’s not forget they carry the stigma of being called a fungus. Poor dull Mushrooms, you never …
By request-Simple Salisbury Steak
When I think of the food I prepare (and like), I don’t think I could ever be categorized as a beef and potatoes gal. And luckily for me, I didn’t marry a beef and potatoes guy so he doesn’t mind the lack of the combination in our house. Don’t get me wrong we aren’t anti-cow …
Don’t Worry, Eat Crabby….cakes!
If I am skimming through a magazine and see a picture of food, I tend to want that food…now! It becomes a challenge when there is a mystery ingredient in the picture. It may look familiar but there are times I need a little help figuring out just what to do. A few years back, …
A Really Grape Chicken Salad
When you think about lunch, what kind of food does that make you think about? Do you think of it just as fuel to get you through the day or is it a welcomed break to your busy day? In our house, my husband and I have the luxury of sharing a lot of lunches …