Lemon Pepper Vegetable Saute

Lemon Pepper Vegetable Saute

Sometimes you need just a drop-dead simple side, and especially this time of year (August) why not take advantage of all the summer veggies to be had at their freshest (and cheapest) and in abundance? That’s where this Lemon Pepper Vegetable Saute comes into play. I know sheet pan veggies are all the rage these days, but I chose to use a skillet- fast, easy and sometimes, you just don’t want to heat up that oven.

Grilled Blackened Chicken Breasts

Grilled Blackened Cajun Chicken Breasts with Lemon Pepper Vegetable Sautes

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Creamed Peas & Pearl Onions

Creamed Peas & Pearl Onions

When I was a kid, either creamed peas or creamed pearl onions or a combination of both were on the menu now and then, especially at Grandma’s house. Honestly, I wonder if they were the ones that used to come in the box, frozen. They were often served with Salmon Loaf, so when I reworked Grandma’s Salmon Loaf recipe into Not Grandma’s Salmon Loaf, I thought I’d better address the Creamed Peas & Pearl Onions, too. They really do go so well together and the cream sauce serves as a sauce for the Salmon Loaf, too.

Not Grandma's Salmon Loaf

Not Grandma’s Salmon Loaf – with Creamed Peas & Pearl Onions

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Restaurant Style Brussels with Lemon Caper Butter Sauce

Restaurant Style Brussels with Lemon Caper Butter Sauce

Gosh, do I love me some Brussels Sprouts. They’ve always been a fave, and especially my Bacon Brussels Sprouts. I mean c’mon! But man or woman cannot live on just Bacon Brussels Sprouts, sometimes you need to shake things up a bit, and so here’s a sweet little recipe for Restaurant Style Brussels with Lemon Caper Butter Sauce.

Restaurant Style Brussels with Lemon Caper Butter Sauce

Restaurant Style Brussels with Lemon Caper Butter Sauce

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Pennsylvania Dutch Broccoli & Bacon

Pennsylvania Dutch Broccoli & Bacon

When I worked on my family history, I was surprised to find out how many Pennsylvania Dutch & Amish ancestors I had. Of course, those ancestors multiply quickly as you work back. You start with 4 grandparents, then 8 great, then 16, 32, 64, 128, 256 and by the time you get back a few more generations you realize that you’re related to half the people in the US! Our good neighbor in South Dakota was a 9th cousin! Hi Auntie Mary! But what I’m getting at I’m wondering if I have a predisposition for the sweet/sour flavors so often found in Pennsylvania Dutch cooking, and especially this Pennsylvania Dutch Broccoli & Bacon? Is there a gene for that?

Pennsylvania Dutch Broccoli & Bacon

Pennsylvania Dutch Broccoli & Bacon

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