So hey, here I am a Minnesota blogger and I have no Wild Rice Soup on my blog. Uff da. Well I do have a Wild Rice and Smoked Turkey Chowder (amazingly good and healthy!) but it’s just not the same as a Classic Wild Rice Soup, now is it? (As a quick aside, I will be posting recipes that aren’t Instant Pot and aren’t soup, it’s just been a crazy Holiday week, so if you don’t have an “IP” please bear with me!)
So you all know (if you follow me – and if you don’t, I’d love it if you would, here with email (on the right) or on facebook or twitter (on the left)) I cooked up a ham for Thanksgiving. And what a ham it was! The stunning and absolutely delish Biltmore House’s Tawny Baked Ham. It was just a half ham, but of course there were leftovers!
As many of you know I have been traveling to and fro the past couple of years, from my house to the folks. It ended being a lot more to than fro.
So it all started when I asked the folks what they wanted for dinner. That’s like usually like pulling teeth, but there we were in August: temperature 96 degrees. My Dad immediately said “Swiss Steak.”
We’ve been having the dreariest, dark, cold, wet weather all week. How about you? I know it’s good for the plants but I get feeling a little blue. I want to get outside and DO things! Instead, we’ve tucked in and made something warm and comforting and creamy and cheesy! Three Cheese Chicken Casserole!
Hi guys! I try not to post more than once a day, but today I wanted to hook you up with one of the dishes I make from the marvelous Sweet & Sour Country Style Ribs I put out earlier. This Pork & Mushroom Ragu is a beautiful thing. The flavor is intense, the sauce lovely and silky and the mushrooms and pork are so flavorful.
I wanted to throw out this delicious quick little creamy sauce – I use this same basic recipe in all kinds of ways.
Since I’ve been helping out the folks, I’ve been “forced” to step up and find creative ways to use up extra steak. This time, it’s Steak Lo Mein and it HAS to be my best “secondary” steak dish, ever. Hands down.
There’s something that’s very gratifying about cooking for my folks – I teasingly call them my victims because they get the brunt of my new recipes and various concoctions. You’d think at their age they’d be a little jaded about food so I love it when their eyes light up and I get the little happy noises when they eat.
Hey guys! I’ve been super psyched over my very retro Home-Made Onion Soup Mix. I want to use it in everything. It’s been like a little trip back to the past, only better than I remembered.