Nov 222011


Thanksgiving is going to be very different this year. First of all, there are only the three of us, my husband, Bob, our 17-year old son, Patrick, and me. This will be our first Thanksgiving in Tennessee. We have lived here for almost two years, but last year we spent Thanksgiving with Bob’s dad and sister in Cincinnati. That was the first time we’d seen them in over four years.

Still, I plan on buying a big turkey for just the three of us. I absolutely, positively love leftover turkey sandwiches and all the great turkey dishes I have learned to make over the years, so I like to have extra. Even if I weren’t cooking at home this year, I would have cooked a turkey just for the leftovers. Our extended family are pretty spread out this year, so the three of us, plus Ibis the cat, will be staying home to enjoy our first Thanksgiving in Tennessee.

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Sep 282011

This is another family favorite. If you haven’t noticed by now, almost all of my recipes have something in common. They Let's Eat!are simple and easy to prepare. Like I have said before, there’s no point in going to all the fuss of adding tons of ingredients when a jar of sauce will do. The same goes for this recipe. I use Kraft Original Barbecue Sauce. If you have a favorite, use it instead and tell us about it.

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Sep 222011

I can never pass up a good deal in the meat department. A 10 lb bag of chicken leg quarters for $6.90. That’s only $0.69 per pound. Not bad, huh?

I browsed the cooking sites and came up with the following recipe for tonight’s dinner.




Roasted Chicken Leg Quarters with Potatoes and Garlic

I left the chicken leg quarters intact, without splitting them apart. I split the remaining leg quarters with my poulty shears and put them in the freezer. I love my Oxo Good Grips Professional Poultry Shears from Amazon..

*Of course, you can use any combination of chicken pieces you’d like. I sometimes add bone-in chicken breasts.

Please come back and comment if you try this recipe!

Bon appétit!

Family Rating: Five Smileys


Sep 052011

Here’s what’s for dinner this week:

    Meal Plan for Week 9/4/11 – 9/10/11

  • Sunday – Chicken Ala King served over rice
  • Monday – Leftovers – Steak, chicken ala king, baked chicken strips with hot sauce
  • Tuesday – Hot dogs, mac & cheese, and My Mother’s Corn Chowder – Click for Recipe
  • Wednesday – Baked chicken pieces, mashed potatoes w/gravy, green beans
  • Thursday – Open House tonight, maybe McDonald’s after
  • Friday – Oven Baked Buffalo Chicken Wings – Click for Recipe
  • Saturday – Top sirloin steak, grilled, with baked potatoes and tossed salad

Bon appétit!

Sep 022011

I Baked Buffalo Chicken Wingsknow there are lots and lots of chicken wing recipes on the Net, but most of them, in my opinion, call for way too many ingredients. I’m not a fan of making things from scratch if one jar of sauce will do the trick instead of a dozen or so ingredients. So, following is my recipe for medium hot Buffalo chicken wings, and they are so good!

* I have updated this recipe by adding a ginger-soy glaze to use on half of the wings. Also, I changed the cooking method slightly by tossing the wings with oil, salt and pepper, and placing on a wire rack, so the wings come out more crispy. (2/4/13)


    2-5 lbs frozen chicken wing flats (25-60 wings)
    2 tablespoons vegetable oil
    1 tablespoon kosher salt
    1/2 teaspoon freshly ground black pepper
    Buffalo Wing Sauce:
    1/2 cup Crystal Louisiana’s Pure Hot Sauce
    1/2 cup margarine or butter
    For variety, try this Ginger-Soy Glaze:
    1/4 cup honey
    2 tablespoons soy sauce
    3 large garlic cloves, crushed
    1 2×1″ piece of ginger, peeled, sliced
    1/4 cup water
    Celery sticks
    Bleu cheese dressing

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Aug 302011

Here’s what’s for dinner this week:

    Meal Plan for Week 8/28/11 – 9/3/11

  • Sunday – Beef tips and gravy over wide noodles – Click here for recipe
  • Monday – Oven baked BBQ chicken, mac & cheese – Click here for recipe
  • Tuesday – Ham slices, mashed potatoes, corn
  • Wednesday – Burritos, tacos, black beans and rice
  • Thursday – Pizza (Digiorno’s Pepperoni Rising Crust)
  • Friday – Oven baked buffalo chicken wings – Click here for recipe
  • Saturday – Grilled top sirloin steaks, baked potatoes and broccoli

Bon appétit!

Aug 282011

This is my twist on the recipe for Chicken Cordon Bleu:

I looked at many recipe sites and found lots of variations on the recipe for Chicken Cordon Bleu. I wanted the traditional rolled chicken, rather than stuffing the ham and swiss into a pocket. I love the pinwheels when you slice it. It makes a very attractive dish.

Also, I was set on making a wine sauce, rather than using chicken broth. I even went out of my way to buy a bottle of sauvignon blanc for the occasion. It probably wasn’t necessary, but I was determined to make the white wine sauce the first time I attempted to make this dish. Any good dry white wine would suffice. The alcohol cooks out of the sauce, but the flavor remains. So, make sure it is a good tasting wine that you would drink. Do not use the salty tasting cooking wine. If you don’t have wine, use chicken broth. Continue reading »

Aug 222011

Sunday – Last night, I cooked a New England Boiled Dinner, which consisted of corned beef, cabbage, carrots and potatoes. It’s been a long time since I made it, and it was so good. Of course, I never think to take pictures before we dig in, but I did manage to salvage a few leftovers for a snapshot.

A recipe is really not required for this easy meal. It’s a one-pot meal, but you may need to use more than one pot. In a Dutch oven, just cover the brisket with water, add baby carrots (and onions if you wish), and let simmer for about 50 minutes per pound. I like my carrots and onions soft, so I start them early. After 2-1/2 hours, I started the cabbage in a separate pot, and with about 20 minutes to go I added potatoes, quartered. My 4-lb brisket was fork tender in 3-1/2 hours. I threw some biscuits in the oven while I was slicing the corned beef and setting the table. The brisket is a bit fatty, so you need to trim the fat before serving.

This can all be thrown into a crock pot/slow cooker. I like to keep brisket from getting dry, so I place that in first, then add water and spice packet. Make sure brisket is covered in liquid. Then place carrots, potatoes and cabbage on top if it fits. Cook on low for 8-9 hours.

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