Monday, December 27, 2010

Pot Roast During The Snowstorm!

Okay,so you're snowed in....but you were one of the smart ones who did all of your grocery shopping before the big Nor-easter....Here is a great recipe for a nice dinner for two or more on a cold and snowy day like today!


1 (3 to 4-pound) boneless bottom round roast

Kosher salt and freshly ground black pepper

1/4 cup vegetable oil

2 yellow onions, peeled and quartered

3 cloves garlic, smashed

1 tablespoon tomato paste

1 cup red wine

2 cups beef stock

2 fresh thyme sprigs

2 bay leaves

3 carrots, peeled and sliced into 1/2-inch pieces

Freshly chopped parsley leaves, for garnish


1.Preheat the oven to 350 degrees F.

2.Season the roast on all sides with salt and pepper.

3.In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.

4.Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

And there you have it...a nice mouth watering pot roast. Hopefully it will make you forget that the football game was postponed for two days because of the snow and that you can't go anywhere and nobody can come to see you! Oh well.....enjoy!

Saturday, December 25, 2010

Merry Christmas!!! (Enjoy)

Enjoy! Don't overeat and most of all, remember the real reason for the season!

Thursday, December 23, 2010

A Crunch Time Appetizer

At sometime this holiday weekend you're going to be entertaining friends during the Football game or a slew of NBA games that are scheduled for Christmas Day and the entire weekend. Want to really impress your friends...Try something new..Deli select wrapped pickles with cream cheese... This is an apetizer....Not the main course...but it will get you started....Check it out.


8 oz. cream cheese, softened

1 pkg. ranch dressing seasoning mix, dry

2 Tbsp. Worcestershire sauce

1/4 tsp. garlic salt

1/2 cup green onion, chopped

3 Tbsp. red pepper, chopped

1 (6-oz.) pkg. Hillshire Farm® Deli Select Pastrami

5 dill pickle spears, sliced in half, lengthwise

1 (6-oz.) pkg. Hillshire Farm Deli Select Turkey

9 (6-inch long) pretzel rods


1.In a small bowl, combine first 4 ingredients. Blend with hand mixer until smooth. Add green onions and red pepper; stir until well blended.

2.Stack 2 slices of pastrami on top of each other. Spread 1 tablespoon of cream cheese mixture over the slices. Roll the pickle spears in the slices.

3.In the same manner, roll pretzel rods in turkey slices spread with the cream cheese mixture. Wrap in plastic wrap and refrigerate at least 4 hours prior to serving.

Yield: about 6-8 servings

Prep Time: 15 minutes or less

Cook Time: no time at all

People will be talking about your unique apetizer for weeks....Enjoy!

Tuesday, December 21, 2010

Banana -Chocolate Chip Muffins

Here is a sweet treat for the upcoming Christmas Holidays...Banana -Chocolate Chip Muffins! Guess what? This is good for you too!


1-1/2 cups flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 ripe bananas

1/2 cup milk

1 teaspoon vanilla extract

3/4 cup butter, at room temperature

1/2 cup sugar

1/2 cup packed light brown sugar

3 large eggs

1 cup mini chocolate chips


1.Heat the oven to 375 degrees. Line 18 muffin pan wells with paper liners.

2.In a medium-size bowl, whisk together both flours, the baking powder, baking soda, and salt. In another bowl, use a fork to mash the bananas, then stir in the milk and vanilla extract until well blended.

3.In large bowl, use a mixer set on medium speed to beat together the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each. Reduce the mixer's speed to low and blend in one third of the flour mixture. Add half the banana mixture and blend again. Continue alternating between the flour and banana mixtures, until all the ingredients have been incorporated into the batter. Fold in the chocolate chips.

4.Divide the batter evenly among the muffin cups. Bake the muffins until a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Don't feel like making a big meal for Christmas breakfast....then don't...Whip up a batch of these the night before and serve them in the morning...Enjoy!

Wednesday, December 15, 2010

Romaine Salad with Chicken and Apricots

Since I'm making this for my family's annual Christmas Dinner this coming Saturday, I thought I'd give you guys, my loyal readers a look at the actual recipe.


1/2 cup dried apricots

1 cup hot water

2 cups loosely packed mint leaves (about 1 bunch)

1 teaspoon freshly grated orange zest

1/2 cup orange juice

2 tablespoons honey

4 teaspoons Dijon mustard

4 teaspoons red-wine vinegar

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

1/4 cup extra-virgin olive oil

1 pound boneless, skinless chicken breast, trimmed of fat

1 large head romaine lettuce, torn into bite-size pieces (10 cups)

6 fresh apricots or plums, pitted and cut into wedges

1 cup loosely packed mint leaves (about 1/2 bunch), roughly chopped

1/2 cup sliced almonds, toasted (see Tip)


1. Preheat grill.

2. To prepare marinade & dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing.

3. To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes.

4. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.)

5. Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve.

Tip: To toast almonds: Spread on a baking sheet and bake at 350°F until golden brown and fragrant, 5 to 7 minutes. Toasted almonds will keep, tightly covered, at room temperature for up to 1 week.

Friday, December 10, 2010

Butterscotch Oatmeal

I'm always looking for something hot to eat for breakfast. What I should say is that I look for something a little different than the normal Pancakes, Waffles ,Eggs ,French Toast and what have you. I came across this recipe for hot cereal yesterday and I'd like to share this with you.
Check this out-


1 egg, beaten

1 3/4 cups milk

1/2 cup packed brown sugar

1 cup of Quaker Oats Oatmeal mix.

2 tablespoons butter


1.In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately. Enjoy!

Wednesday, December 8, 2010

Cornbread Fit For A King!

Nothing Like some good hot cornbread....


2 3/4 cups cornmeal

3 3/4 cups all-purpose flour

1 tablespoon baking powder

1 1/2 cups sour cream

3/4 cup milk

4 eggs

2 teaspoons salt

1/2 cup melted butter


Preheat oven to 425 degrees F.

Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean.

Serve this at dinner or on a easy Sunday Morning....enjoy!

Sunday, December 5, 2010

There's Always Room For A Jello Recipe

Depending on how old you are, you might remember an old Jello commercial in which the tag line was-"There's always room for Jello" Well in the tradition of that commercial..Here is a Jello salad recipe I think you'll enjoy.


1 (6 ounce) package any flavor Jello gelatin

2 cups boiling water

1/2-3/4 cup plain yogurt or 1/2-3/4 cup sour cream or 1/2-3/4 cup cream cheese

12 ice cubes

3/4-1 1/2 cup any kind fruit, chopped (canned or fresh, except fresh pineapple)


1.Stir the jello in the boiling water until completely dissolved

2.Add the yogurt or sour cream, mixing vigorously with a whisk, or add the softened cream cheese and mix with an electric mixer.

3.Then add 12 ice cubes, stirring until completely melted.

4.Add fruit and chill until set.

5.For an added treat, you can add miniature marshmallows on top before chilling.

6.Can be prepared up to 2 days beforehand.

This will make a great holiday desert. Enjoy!

Thursday, December 2, 2010

An Interesting Breakfast Idea.

This recipe is not for every breakfast, but it certainly could be an impressive breakfast for that special someone the first time they spend the night....Check this out...It's called a Sausage and Apple Breakfast Casserole. Yeah,Yeah..I know it sounds nasty...but once you see the finished product..You'll have to admit that it sounds at least interesting.


2 large Golden Delicious apples, peeled, chopped

2 tablespoons sugar

1 teaspoon ground cinnamon

8 eggs

3 cups milk

1 teaspoon vanilla

8 cups French bread cubes (3/4-inch pieces)

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles

2 cups shredded Cheddar cheese, divided


1.Preheat oven to 325 degrees F. Toss apples with sugar and cinnamon; set aside.

2.Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add
bread cubes, sausage and 1 1/2 cups cheese; stir gently until evenly coated.

3.Spoon into lightly greased 13x9-inch baking dish; top with remaining 1/2 cup cheese.

4.Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

5.Serve with warm maple syrup.


Sunday, November 28, 2010

Pecan Treat

This past Thanksgiving ,I had the pleasure of having my first slice of Pecan Pie. I know, I know, it's been around since forever and somehow I just missed having it...Well I finally had a slice and let me tell you, it was a slice of heaven...Pure heaven. Here is a recipe for it...I hope you enjoy yours too as I enjoyed mine

First we'll start with the pie crust-


1 1/3 cup(s) all-purpose flour

1/4 teaspoon of salt

3 tablespoon(s) butter or margarine, melted

1 teaspoon(s) vanilla extract

1 pinch(s) salt

3 large eggs

1 1/2 cup(s) pecan halves, toasted

1 9-Inch Baked Pie Shell


1.Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.

2.Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

3.Preheat oven to 425 degrees. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round. Ease dough round into 9-inch glass or ceramic pie plate. Gently press dough against bottom and up sides of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under; pinch to form stand-up edge, then make decorative edge. Freeze pie shell 15 minutes.

4.Line pie shell with foil or parchment, and fill with pie weights, dried beans, or uncooked rice. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights, and bake 13 to 15 minutes longer or until golden. If shell puffs up during baking, gently press it down with back of spoon. Cool on wire rack until ready to fill.

5.To make Deep-Dish Baked Pie Shell: Prepare 9-Inch Baked Pie Shell as above, but increase all-purpose flour to 1 1/2 cups and vegetable shortening to 1/4 cup. Ease dough into 9 1/2-inch deep-dish pie plate.

Now with the pie crust made...on to the pie!


3/4 cup(s) dark corn syrup

1/2 cup(s) dark brown sugar

3 tablespoon(s) butter or margarine, melted

1 teaspoon(s) vanilla extract

1 pinch(s) salt

3 large eggs

1 1/2 cup(s) pecan halves, toasted


1.Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees. Okay, we've done that!

2.In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.

3.Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.

Cooking Tips & Techniques:

For a grown and sexy version, add 2 tablespoons bourbon and 1/4 teaspoon of freshly grated nutmeg to egg mixture in step 2.

Either way,Enjoy!

Saturday, November 27, 2010

A Day After Thanksgiving Recipe

Okay,so Thanksgiving is over and chances are, you didn't finish all of that Turkey....Here is one think you can fix with your left over Turkey-

Cheesy Turkey Pasta


8 ounce(s) whole-wheat penne

2 cup(s) 1/2-inch cauliflower florets

1 tablespoon(s) extra-virgin olive oil

1/2 cup(s) finely chopped onion

1/2 cup(s) dry white wine

3 cup(s) low-fat milk

3 tablespoon(s) all-purpose flour

3/4 teaspoon(s) salt

1/2 teaspoon(s) freshly ground pepper

1 cup(s) shredded Gruyère or Swiss cheese

3 cup(s) shredded cooked turkey, 12 ounces

1 teaspoon(s) Dijon mustard

2 tablespoon(s) chopped fresh chives or scallion greens


1.Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse, and return to the pot.

2.Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt, and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir Turke and mustard into the cheese sauce; cook until heated through, about 2 minutes.

3.Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).


Wednesday, November 24, 2010

Thanksgiving Turkey

Thanksgiving is tomorrow and since this is the center peice of everybody's table, let me show you how to do it up right-

Savory Herb Rub Roasted Turkey

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.

Makes 12 servings.

Prep Time: 20 minutes

Cook Time: 3 hours 30 minutes


2 tablespoons Poultry Seasoning

1 tablespoon seasoned salt

1 tablespoon Paprika

2 teaspoons Garlic Powder

1 teaspoon Black Pepper, Ground

3/4 teaspoon Nutmeg, Ground

1 whole turkey (12 to 14 pounds), fresh or frozen, thawed

1 large onion, cut into wedges

6 Bay Leaves

1 tablespoon vegetable oil


1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl.

2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil.

3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

Nutrition Information (per serving):

Calories: 576
Fat: 28 g
Carbohydrates: 3 g
Cholesterol: 219 mg
Sodium: 534 mg
Fiber: 1 g
Protein: 78 g

Have a happy holiday everyone! Enjoy!

Friday, November 19, 2010

Orange-Cranberry Compote

I love this time of year...The Holidays are on their way and there are always lots of great dessert recipes out there floating around....This is one of them- Check it out!


2 bag(s) (12-ounce) cranberries (6 cups)
1 tablespoon(s) grated orange zest
1 cup(s) fresh orange juice
1 1/4 cup(s) granulated sugar
1/4 cup(s) grenadine syrup
2 tablespoon(s) red-wine vinegar


1. In a large saucepan, combine all ingredients and bring to a boil. Reduce heat to low; simmer 6 minutes, until cranberries are soft and liquid has reduced to a thick syrup.

2. Pour into a serving bowl. Let cool to room temperature. Cover and refrigerate.


Monday, November 15, 2010

Some Times You Feel like a Cookie

When I'm watching "Boardwalk Empire " on HBO on Sunday Nights or the soon to be cancelled "Undercovers" on NBC on Wednesday Nights, I often like to snack on Chocolate Chip cookies. I recently came across this recipe for Cranberry Nut Chocolate cookies that promises to make my TV nights a lot more interesting taste wise.


3/4 cup all-purpose flour (about 3 1/3 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup regular oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dried cranberries
2 1/2 tablespoons finely chopped walnuts
2 1/2 tablespoons semisweet chocolate minichips
3/4 cup packed brown sugar
5 tablespoons butter, softened
2 tablespoons honey
3/4 teaspoon vanilla extract
1 large egg
1 large egg white
PAM Olive Oil Cooking Spray (It's healthier)


1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking powder, and the next 5 ingredients (through chips) in a large bowl.

2. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add honey, vanilla, egg, and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

3. Drop batter by tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Cool 2 minutes on pans. Remove from pans, and cool completely on wire racks.

Friday, November 12, 2010

Bread Pudding!

Nothing tastes better on a fall afternoon than some good bread rudding....Nice and hot and right out of the oven..Here is a nice recipe for it!


2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)


1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

6. If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

This is so nice to munch on ,on a fall afternoon after a rousing game of touch football with your friends or after you've come back from shopping or if you're just chilling, doing nothing at all!


Wednesday, November 10, 2010


If you've been reading the fictional story on my blog Escapades, you realize that all this week, all of my characters have been attending a week long outdoor jazz concert...In what is probably the first tie in between my blogs...I have come up with a dish that they are probably being served at the Jazz Fest...Perhaps randy chef ,Ralph Scallion or Sexy down home chef and businesswoman ,Mabel
Jenkins has prepared this for Cock Robbins and his wife, Vanessa or Kevin Morris, Chess or her brother in law, Clerow....If you don't read my blog, then these characters mean nothing to you.but you can still prepare this wonderful dish and partake of it!


1 (9 3/4-ounce) jar green olive salad, drained and chopped
1/4 cup chopped pitted black olives
1 large celery stalk, finely chopped
1 1/2 teaspoons Original TABASCO® brand Pepper Sauce, divided
1 (8-inch) round loaf crusty French or sourdough bread
3 tablespoons olive oil
1/4 pound sliced salami
1/4 pound sliced baked ham
1/4 pound sliced provolone cheese


1. In a medium bowl, combine olive salad, black olives, celery, and 1 teaspoon of the TABASCO® Sauce; mix well.

2. Cut bread in half to make two rounds; remove some of soft inside from each half.

3. Combine olive oil and the remaining 1/2 teaspoon TABASCO® Sauce in a small bowl and blend well; brush on inside of bread.

4. Fill bottom half of loaf with olive mixture and top with salami, ham, and provolone slices. Replace top of loaf and cut into quarters.

Makes 4 servings.

Even if you don't read Escapades and aren't at the fictional jazz fest, this is still good to eat!


Monday, November 8, 2010

Another Taste of New Orleans

I'm always searching for something new and exotic to eat... A friend of mine recently went to a restaraunt that serves New Orleans cuisine and raved about the jambalaya. I know that as good as it probably was..You actually have to visit New Orleans to taste the genuine article...I don't know when I'll actually get to New Orleans...but until I do...Here is a great Jambalaya recipe. It's easy to make and called "Sue's Honey Island Jambalaya-

Ingredients & Directions:

2 lbs Italian/green onion sausage (crumbled)--
Saute in large pan.

3 packs frozen chopped seasoning (bellpepper, onion, celery)--
Brown the above together and skim off any excess grease.

Season to taste with garlic powder, "Tony Chacherie" or other full-bodied seasoning, and Worcestershire sauce.

Add 1-2 cans Ro-Tel Tomatoes.

Add chicken broth or stock to cover (about 3" above seasoning/meat mixture).

Cover and simmer a few minutes.

Add 1-3 cups of any meat or shell fish as desired....shrimp, crawfish, turkey, chicken, etc.

Cover and simmer some more!
Add 2-4 cups of rice (Uncle Ben's works great!), depending on how large your pot is.
Cover and cook on "hi" for 15 minutes or so; then turn down and cool, stirring occasionally until tender!

Serve with Sweet Ice Tea, served in a jar!and a twist of lemon.


Friday, November 5, 2010

Cajun Suasage Creole

A friend of mine from Louisiana told me once that the best food in the world could be found there. Having sampled some of their quisine a few times..I believe it! Here is a dish from Louisiana that I think will more than prove my point!


1 Package of Sausage
1/2 White Onion
1 Can of Stewed Tomatoes
1 Can of Rotel Tomatoes
Cajun Seasoning
Extra Virgin Olive Oil (I use a brand called Chili Rojo as it gives it a bit of kick)


1. Chop the Sausage and half an Onion up into pieces.

2. Lightly coat the bottom of the pan with your oil so your Sausage doesn't stick.

3. Combine Sausage, Onion, Oil, Pan, and Heat and start to brownin the items...

4. Now that the Sausage and Onions are ready to go, it's time to add the rest of the ingredients.Just dump in both cans liquid and all. The liquid is what's going to make the sauce.

5. Now it's time to sprinkle on the Cajun seasoning... Just season to taste.

6. Let it simmer down now...Turn the stove down to low heat. It takes about 20 minutes to simmer down to where it should be. This is perfect because that is just about the time it takes to make the rice...

7. Your gonna need two and a half cups of water and rice .It's a good idea to throw a dab of butter in the water so the rice doesn't stick to the pot as easily. Makes for fluffier rice too. I'd add a pinch of salt with some herbs to the water as well, just for the flavor.

8. Throw (or pour) the water, butter, and (in my case) salt and herbs in a pot and bring everything to a boil. When the water is boiling and the butter and salt melts, pour the rice in the pot, give it a stir, throw the lid on, and turn the heat down to simmer. Set the timer for 20 minutes and sit back and enjoy a tasty beverage(Beer,Kool Aid, Ice Tea, et al) while your rice cooks and your creole simmers down...

9. Once the timer goes off, remove the rice pot from the burner and grab your bowls and utensils. IT"S TIME TO CHOW DOWN BABY!!! Oh, uh excuse me...I got a little excited there..heh heh heh heh!

10. You can add a little sprinkle of Tony's and a little Tabasco to make yours hotter and spicier if that's your thing.

Thursday, November 4, 2010

Post Election Blues Desert

If you're depressed about the recent election as I am , or you're not..(Some of my readers might be Republicans, who knows?) Here is a sweet treat for a fall afternoon!

Double-Banana Bread



3/4 cup sugar
1/4 cup canola or vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried banana chips, chopped
2 cups Oatmeal Crisp® Almond cereal, slightly crushed


1/2 cup Oatmeal Crisp® Almond cereal, crushed
2 teaspoons sugar
2 teaspoons canola or vegetable oil


1. Heat oven to 350 degrees F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.

2. With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.

3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.


High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Add 1/4 cup water with the buttermilk. Bake 1 hour 5 minutes to 1 hour 10 minutes.


Monday, November 1, 2010

Teriyaki Pork Roast

My apologies to my Muslim and Jewish friends who do not eat pork, first off....but for those of you such as myself who do infact partake of the other white meat...that being is a Pork Roast recipe to die for. This is called Teriyaki Pork Roast. Check it out!


1 boneless pork shoulder butt roast (3 to 4 pounds)
1 cup packed brown sugar
1/3 cup unsweetened apple juice
1/3 cup soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water


1. Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.

2. Remove roast; cover and let stand for 15 minutes. Meanwhile, strain cooking juices and return to slow cooker. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy. Yield: 6-8 servings.

Nutrition Facts:

1 serving (4 ounces) equals 545 calories, 21 g fat (7 g saturated fat), 194 mg cholesterol, 945 mg sodium, 30 g carbohydrate, trace fiber, 56 g protein.


Friday, October 29, 2010

A Unique Halloween Treat

Here's a Halloween treat that doesn't involve anything sweet...Oh..I'm such a poet! It's called -
"Witches Fingers" Check it out-


1 package(s) (12-ounce) cocktail-size frankfurters ( Hillshire Farms Brats or suasage will do!)
1 (8-ounce) sheet frozen puff pastry, thawed
1/4 cup(s) ketchup (Heinz)


1. Cut off 1/2 inch diagonally from one end of each hot dog, to create a "fingernail."
2. Cut puff pastry into 1/2 -inch-by-3-inch strips. Wrap each hot dog in a piece of pastry, overlapping edges slightly and leaving both ends visible. Place "fingers" seam side down on a baking sheet. Freeze for 15 minutes, or cover and freeze for up to 1 week.
3. Preheat oven to 375°F. Bake until pastry is puffed and golden, 20 minutes. Spread ketchup onto each "fingernail" and serve hot.

And, there you go... something simple and good.

Wednesday, October 27, 2010

The Tao of Oatmeal

Oatmeal and hot cereals in general like Cream of wheat bring back some of my fondest childhood memories of cold winter mornings and having something warm in my stomach to both wake me up and give me nourishment and energy for the coming day...Of course I wasn't thinking of it in that way then...It was purely just something sweet and good to eat. Since I have become an adult and specifically since I've past my 50th year on Earth...I have discovered that oatmeal is actually good for you too...Yeah...who knew?

Whole Oats in general are an excellent source of manganese and a good source of selenium, tryptophan, phosphorus, vitamin B1 (thiamin), dietary fiber, magnesium, and protein. One cup of cooked oats provides more than 6 grams of protein, more than almost all breakfast grains, particularly those that are corn- or wheat-based. If you don't understand what all of that stuff I just named is...just take my word for it...It's good for you!

One of the best things about oatmeal is that it's a perfect canvas for pairing with other tasty, healthy ingredients. Walnuts and flaxseed, for example, are even more concentrated in omega-3s than fatty fish; two tablespoons of flaxseed provides 146 percent of the amount recommended for a man's daily diet, while a quarter cup of walnuts provides 95 percent of the daily recommended amount. Almonds and raisins are rich in boron, which enhances testosterone levels in men, helping build muscle and contributing to bone health. Boron has also shown protective effects against prostate cancer. Other good oatmeal toppers include hazelnuts, pecans, and pumpkin seeds; all three contain a plant sterol that's been shown to ease the symptoms of benign prostatic hyperplasia, a common prostate condition in men over 40. If you like your oatmeal sweetened, try raw honey—it helps lower total cholesterol and is loaded with protective antioxidants.

So Have a bowl of Oatmeal today! In fact Here is a recipe for Maple walnut of my personal favorites!!


1/4 cup(s) whole almonds, unblanched, roughly chopped
1/3 cup(s) walnuts, roughly chopped
2 tablespoon(s) salted sunflower seeds
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg
1 tablespoon(s) unsalted butter, melted
1/4 cup(s) maple syrup
2 tablespoon(s) maple syrup
3 cup(s) cooked oatmeal, kept hot
1 cup(s) milk
1/2 cup(s) dried cranberries


1. Heat oven to 375°F. Line a baking pan with parchment paper. Combine the nuts, sunflower seeds, cinnamon, nutmeg, butter, and 2 tablespoons maple syrup in a medium bowl, and spread in a single layer on the prepared pan. Stirring every 5 minutes to evenly coat, bake until mixture is fragrant and toasted — about 12 minutes. Remove from oven and cool. Stir the cranberries and the remaining 1/4 cup maple syrup into the oatmeal. To serve, pour 1/4 cup milk over each serving and top with the maple-glazed nuts.

2. Make only the glazed nuts. Triple the batch and keep on hand to eat alone as a snack. Store in an airtight container. To your health!

Tuesday, October 26, 2010

Where's Your Cobbler?

Ahhh There is nothing like a Peach Cobbler on a nice fall afternoon when you're watching Monday Night Football and jonesin for a cool desert.. Here is a cool recipe!


1/2 cup butter or margarine, melted
1 (16 ounce) can sliced peaches
1 1/4 cups sugar, divided
1 cup all-purpose flour
1 cup milk
2 teaspoons baking powder
1/4 teaspoon salt


1. Pour butter into a shallow 2-qt. baking dish; set aside.

2. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches and juice just to a boil.

3. Meanwhile, in a mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over butter in baking dish.

4. Spoon hot peaches over batter. Sprinkle with remaining sugar. Bake at 400 degrees F for 25 minutes or until cake tests done. Serve warm.


Monday, October 25, 2010

A Taste of Louisiana

I am a big fan of HBO's Drama, Treme , set in New Orleans ,Louisiana. Not just because some of my favorite charactors from HBO's drama, "The Wire" are in it...but because they got everything right...the accents, the music...the food...especially the food...Here is one of the meals I heard them mention or rather I saw them spotlight in one of the episodes. It's called Creole Chicken Gumbo.


1 large chicken-cut up
4 tablespoons cooking oil
1 large onion-chopped
2 quarts chicken stock-heated
2 tablespoons parsley-chopped
2 tablespoons green onions-chopped
1 teaspoon chopped thyme-if fresh or 1/2 teaspoon if dry
1 clove garlic-mince
3 bay leaves
1 pound smoke sausage (or andouille)
1 pint oysters
1 tablespoon filé
cayenne pepper to taste
salt and pepper to taste


Use a heavy pot (iron if possible), and brown the chicken slowly in oil.
Remove the chicken.
Sauté the onions until soft
Return the chicken and any juice that has drained off to the pot with onions.
Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent burning.
Add the heated stock, parsley, green onions, garlic, and bay leaves.
Season generously with thyme.
Add salt and pepper to taste.
Cook over low heat until chicken is tender.
Add precooked sausage and cook for 10 minutes.
Add oysters and oysters' water and cook for 10 minutes more.
Remove from heat and immediately add filé powder, stirring while adding.
Serve in large bowls, pouring it over steamed rice.


Sunday, October 24, 2010

A Sunday Rib Tickler!

Here is an interesting Barbecued rib recipe for a Sunday afternoon while you're watching the Football game (and possibly Baseball) game of your choice.

This is really a method of cooking ribs rather than a recipe per se!


A rack or whole slab of Baby backed ribs and your favorite barbecue sauce.
I myself prefer Kraft Barbecue sauce.


Pre-heat your oven to 300 degrees F.

1. Brush each slab of ribs liberally on both sides with the sauce.
2. Tightly wrap each slab in a large piece of aluminum foil.
3. Place the wrapped ribs on a baking sheet, seam side up.
4. Bake for 2 hours. Remove from the oven.
5. Open the foil packages and transfer the ribs to a clean baking sheet.
6. Brush the ribs with additional barbeque sauce.
7. Turn on broiler or heat an outdoor grill.
8. Broil or grill 2-4 minutes, just until ribs start to sizzle and brown a bit.
9. Cut between bones into serving size pieces.

Note: Ribs can be baked up to an hour before serving. Keep them covered with foil. Remove foil and broil right before serving.


Wednesday, October 20, 2010

From Cincinatti With Love

You don't have to be from Cincinatti or even Ohio to enjoy this Chilli recipe!

Cincinatti Styled Chili


2 pounds lean ground beef
2 cups chopped onions
1 26-ounce jar garlic pasta sauce
1 15-ounce can red kidney beans, rinsed and drained
1/2 cup water
2 tablespoons chili powder
2 tablespoons semisweet chocolate pieces
1 tablespoon vinegar
1 teaspoon ground cinnamon
1 teaspoon instant beef bouillon granules
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 pound dried cut ziti or gemelli
Shredded cheddar cheese (optional)


1. In a 12-inch skillet cook ground beef and onions until meat is brown. Drain off fat. Transfer meat mixture to a 4- to 5-quart slow cooker. Stir in pasta sauce, kidney beans, the water, chili powder, chocolate pieces, vinegar, cinnamon, bouillon granules, cayenne pepper, and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Before serving, cook pasta according to package directions; drain well. Add pasta to meat mixture in slow cooker; toss gently to combine. If desired, sprinkle with cheese.

Makes 12 (1-cup) servings.


Tuesday, October 19, 2010

A Nice Creamy Soup!

Some of my favorite soups are creamy soups....Like the recipe below.

Cream of Broccolli and Cauliflower Soup!


1/4 cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded cheddar cheese


1. Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.

2. Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.

This will yeild about 12 servings.


Monday, October 18, 2010

A Taste of Philly

The Reading Terminal in my hometown of Philadelphia, PA is one of my favorite places to go for lunch. There are all kinds of different eateries within the famed train station and all kinds of foods. If you happen to be in the city of brotherly love this coming weekend, you might want to stop in for the "Taste of Philly" Food Festival.

Philly is famous for its cheese steaks, hoagies, and pretzels. Learn the story behind these and other local food favorites, and the vibrant and historic Reading Terminal Market where they're sold during this 75-minute market-based walking tour. Also see pretzels being twisted, hear the story behind the Breyers Ice Cream logo, and find out where Milton Hershey got the idea for Hershey's Kisses.

In other words, this is fun history that has nothing to do with our government! The tour was written and is frequently led by food writer Carolyn Wyman, the author of the definitive "Great Philly Cheesesteak Book" (Running Press), "Spam: A Biography" (Harcourt), and "Jell-O: A Biography" (Harcourt), featured on NPR's "Fresh Air," "The Rosie O'Donnell Show," and "Jay Leno."

Sunday, October 17, 2010

Rump Roast 4 Ya!

Here is a good feel good recipe for a Sunday Afternoon of Football and all things fall! Check it out-

Crock Pot Rump Roast


4 pound rump roast
4 medium russet potatoes, peeled and cubed
1 pound baby carrots
1 can beef broth
1.5 tbsp garlic powder
1.5 tbsp onion powder
1 cup water


1.put potatoes and carrots in the bottom of crock pot. season and add roast. Pour beef broth over roast. add 1 cup water.

2.Cook on low for about 8 to 10 hours.

3. It doesn't get any easir than this- Serve this with a nice salad and some Ice Tea.
It serves about ten dinner guests.. Enjoy!

Wednesday, October 13, 2010

Beef Teriyaki

If you feel like Chinese one night at home, then this is a nice recipe for you....


1 1/2 cups uncooked glutinous white rice
1 2/3 cups water
1 pound boneless beef sirloin steak (3/4 inch thick)
2 tablespoons cornstarch
1 (14 ounce) can beef broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/4 teaspoon garlic powder
4 cups fresh broccoli florets


1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2. Meanwhile, slice beef into very thin strips.

3. In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.

4. In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.

5. Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

Monday, October 11, 2010

A Lamb Recipe

I eat a lot of lamb myself...but everybody can't fix lamb the way it should be fixed... On occassion ,my wife and I have dined at a few area establishments who have served it to my liking. One such place is beleive it or not McCormick and Schmidts in Center City Philadelphia. I digress..This is a lamb recipe, though not necessarily the one that they use, but close to what we had when we dined there.

Lamb Shanks with Sun-Dried Tomatoes!


1 tablespoon(s) olive oil
4 (1 pound each) lamb shanks
1 teaspoon(s) kosher salt
1/2 teaspoon(s) ground black pepper
3/4 cup(s) dry white wine
2 tablespoon(s) flour
2 tablespoon(s) tomato paste
1 navel orange
1 can(s) (14 1/2 ounces) diced tomatoes, undrained
1 cup(s) onion, chopped
1/2 cup(s) sun-dried tomato halves, not marinated
1 1/2 tablespoon(s) fresh rosemary leaves
4 clove(s) garlic, chopped
2 tablespoon(s) Italian parsley leaves, chopped


1. Heat oil in a large skillet over medium-high heat; add lamb shanks. Sear all over, turning several times, or until well browned on all sides, about 10 minutes. Season with salt and pepper.

2. In a 6- to 7-quart slow-cooker, whisk wine, flour, and tomato paste. Remove 6 strips of orange zest with a vegetable peeler. Squeeze 1/4 cup of juice from orange; add zest and juice to wine mixture. Stir in remaining ingredients, except parsley. Place shanks, meat sides down, in mixture.

3. Cover; cook on low-heat setting 5 1/2 to 6 1/2 hours, until lamb is fork-tender. Transfer shanks to platter; cover with foil to keep warm.

4. Pour braising mixture from slow-cooker into a 1-quart measure; skim off and discard fat from surface. Stir parsley into sauce; add salt and pepper, if needed. Serve shanks with orzo; spoon sauce over shanks and orzo.


Friday, October 8, 2010

Yet Another Chicken Recipe!

Ahh Chicken....How many different ways can you prepare chicken? I need to take my own advice or at least my wife's advice and step outside of the old fried chicken, baked barbecue chicken rut myself... So here is something called "Chicken with Le Gruy sage and easy pan sauce.

2 large boneless, skinless chicken breast halves (each about 9 ounces), each sliced horizontally in half to make thin cutlets

1/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 pound Le Gruyère, thinly sliced
16 fresh sage leaves
2 teaspoons extra-virgin olive oil
1 shallot, thinly sliced.
1/2 cup dry white wine or cooking wine


This will serve about four people. Rolling thin chicken cutlets around a filling of Le Gruyère works beautifully: the outside of the rolls brown deliciously, while the inside stays moist and juicy and gets superb flavor and creaminess from the cheese.

One at a time, place chicken cutlets between layers of wax paper and pound gently with a rolling pin until each is about 1/4 of an inch thin. Season slices on both sides with salt and pepper. Cover each with slices of Le Gruyère and sage leaves. Roll them up and seal closed with toothpicks.

Heat oil in a large skillet over medium heat. Add chicken and cook, turning frequently, until chicken is cooked through and cheese is melted, about 15 minutes. (Don't worry if some of the cheese leaks out.) Transfer chicken to a plate, remove and discard all toothpicks, cover and keep warm.

Return skillet to medium heat and add shallot. Cook, scraping up browned bits from the bottom of pan, about 2 minutes. Add wine and cook until most liquid has evaporated, about 3 minutes. Pour sauce over chicken and serve.

There you go...Now one day I'll tell you if I actually fixed this and ate it....Just kidding folks....Enjoy!

Thursday, October 7, 2010

A Healthy And Sweet Treat

Here is a recipe for Apple Almond Gingerbread that not only is a sweet snack, but good for you too. This particular recipe serves twelve people..but you won't want to have twelve people over to help you eat this...(I won't want to have two people over! lol! This recipe is wonderful for brunch or afternoon tea.(Think brunch...Who do you know that has afternoon teas?) It is also a good candidate to make ahead when you know your time will soon be precious.(My time is always precious!) To freeze, wrap tightly in a layer or two of plastic wrap and then in a resealable plastic bag. Thaw in the refrigerator overnight before serving. For dessert, top slices of this gently sweet treat with dollops of lemon curd, whipped cream or vanilla ice cream.


5 tablespoons butter, melted, plus more for greasing
3/4 cup slivered almonds, divided
1/2 cup plus 2 tablespoons lowfat buttermilk
1/3 cup unsulphured molasses
1/2 cup sugar
1 tablespoon vanilla extract
1 egg
11/4 cups whole wheat pastry flour
1 tablespoon ground ginger
11/2 teaspoons baking soda
1 Fuji or Gala apple, peeled, cored and finely chopped


1. Preheat oven to 350°F. Grease an 8-inch loaf pan with butter.

2. Put 1/4 cup almonds in bottom of pan and then rotate pan to distribute them around the bottom and sides (they’ll stick to the greased pan); set aside.

3. In a large bowl, whisk together buttermilk, molasses, sugar, butter, vanilla and egg.

4. In a second large bowl, combine flour, ginger, baking soda and remaining 1/2 cup almonds. Add apples and toss well. Stir flour mixture into molasses mixture and then spoon batter into pan.

5. Bake until cooked through and a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Let cool in pan for 30 minutes and then invert onto a plate and serve warm or at room temperature.

Nutrition Information:

Per serving (about 2oz/71g-wt.): 200 calories (70 from fat), 8g total fat, 3.5g saturated fat, 30mg cholesterol, 180mg sodium, 28g total carbohydrate (3g dietary fiber, 15g sugar), 4g protein

If you understood all of that, God bless you!


Wednesday, October 6, 2010

Spaghetti With Pesto

Everybody knows that I love pasta... Here is a quick and delicious pasta recipe for a fall day or any day, for that matter.


pound(s) thin spaghetti, substitute linguine
1 bunch(es) (large) fresh basil
1 clove(s) (small) garlic
1/4 cup(s) olive oil
1 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/2 cup(s) freshly grated Parmesan Cheese
1 1/2 pint(s) red and/or yellow cherry tomatoes, each cut in half
1 tablespoon(s) red wine vinegar
8 ounce(s) fresh mozzarella cheese, cut into 3/4-inch cubes


1. Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.

2. Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. In food processor with knife blade attached, process basil leaves, garlic, 1/4 cup oil, and 1/2 teaspoon salt until pureed, stopping processor and scraping bowl occasionally. Add Parmesan; pulse to combine. Set pesto aside.

3. In bowl, mix tomatoes, vinegar, and 1/4 teaspoon pepper with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzerella.

4. Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.

Preparation Time: About 20 Minutes

Cook Time: No more than 15 Minutes


Monday, October 4, 2010

Coles Curried Pork Steaks

I was recently at Relish on Ogontz Avenue(Philadelphia,PA.) and had their stuff Pork Chops...great dish right there...I noticed that they had something called Curried Pork also on the menu....So I decided to post that recipe here..Check it out. It's probably not going to be as tasty as the pork I had at Relish , but if you play your cards right and follow this recipe to the letter...You may come close.


2 lbs of pork steaks cut into 1-inch pieces
1 & 1/2 tablespoons of curry
4 medium onions, sliced lengthwise
3 cloves of fresh garlic (minced)
Salt & Pepper to taste
1 tablespoon of corn starch
1 can of low sodium chicken broth or three cups of chicken stock
3 tablespoons of olive oil


1. Sauté garlic in olive oil for one minute and then add sliced onions.

2. Sauté for five minutes stirring the mixture constantly.

3. Add pork and cook for five minutes or until pork appears to be done. Don't overcook!

4. Add curry and continue to stir for a few minutes.

5. Add a little salt and pepper.

6. Stir in the chicken broth or stock and simmer until hot or add it warmed.

7. Add 1/2 cup of cold water to corn starch, stir and gradually mix into pot stirring to mix well. The corn starch will thicken the sauce to a nice consistency.

8. Allow pot to simmer for approx. 10 minutes.

9. Serve over rice.

Makes 4 portions (serve with some white rice).


Sunday, October 3, 2010

A Tailgate Pasta Recipe

It's Football season!!!! Today The Eagles welcome their former Quarterback ,Donavan McNabb back in town..Only he will be in a Red Washington Redskins Uniform....My Heart is torn...But my stomach is not....There will be a lot of tailgating parties today...My fraternity, Kappa Alpha Psi (Abington Ambler Alumni Chapter) is hosting one today...Instead of bringing the normal tailgating food...Here is a recipe I got from the New York Jets tailgating recipe book!


1 pound(s) rigatoni
1 pound(s) bacon, cut into 1-inch pieces across the strips
3 clove(s) garlic, sliced
13 tablespoon(s) (or more as needed) olive oil
1 large onion, cut to 1-inch dice
2 tablespoon(s) fresh oregano
2 tablespoon(s) fresh thyme
1 tablespoon(s) fennel seeds
Grated Asiago cheese (optional)
Salt, to taste
Pepper, to taste
1 quart(s) non-fat or low-fat plain yogurt
Sumac, for garnish (optional)


1. Pregame preparation: Cook the rigatoni al dente and refrigerate in a 1-gallon ziplock bag. In a pan over medium-low heat, cook bacon together with sliced garlic and a generous amount of black pepper. Remove before fully cooked and set aside.

2. Wipe out the bacon pan and add 5 to 6 tablespoons olive oil, onions, and a pinch of salt, and sauté 4 to 5 minutes. Remove from heat, add onions to bacon/garlic mixture, and refrigerate.

3. Clean Herbs (if using fresh ones) ,then put them in the refrigerator.

4. Tailgate Cooking: Place an iron skillet on the grates of a medium-hot grill and allow the skillet to warm for a minute or two. Make sure your skillet doesn't get too hot. To the warm skillet, add 8 to 10 tablespoons of olive oil, the precooked pasta.

5. To the warm skillet, add 8 to 10 tablespoons of olive oil, the precooked pasta, bacon-and-onion mixture, oregano, thyme, and fennel seeds and toss to combine. Sauté and stir frequently to cook evenly until pasta begins to brown and get crunchy (15-18 minutes). Be patient — it will smell great and your audience will simmer with anticipation. Optional: Sprinkle some grated Asiago cheese while browning; add salt and pepper to taste (keep in mind there is plenty of salt in the bacon and cheese) while everything is cooking in the skillet. Open and gently stir yogurt until it has a smooth and creamy texture.

6. When the dish is colorful and sizzling nicely, remove skillet from heat and distribute the pasta on small plates for your tailgaters. Top each portion with 2 to 3 tablespoons yogurt, sprinkle with sumac, and serve immediately.

Enjoy this and the game!

Friday, October 1, 2010

A Cookie of a Cookie Recipe

I have two small grandchildren. When they are over my house for the weekends it is often hard to find something for them to do and hard to find something for them to snack on...My grand-daughter is too young right now..but my grandson is four years old...Just at the age when he wants to get into things and do things....This recipe will kill two birds with one stone.!


1 cup butter
1 cup white sugar
1 cup packed brown sugar
1 egg
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup flaked coconut
1 cup crushed cornflakes cereal
1/2 cup chopped pecans


1. Preheat oven to 325 degrees F (170 degrees C).

2. Cream together the butter or margarine and sugars.

3. Stir in egg, oil, vanilla, baking soda and flour. Mix until well blended.

4. Stir in the rest of the ingredients. Drop on cookie sheets. If desired, sprinkle with sugar before baking. Bake for 12-15 minutes.

I usually tell you people to enjoy... Me and the kids are going to enjoy!

Thursday, September 30, 2010

Honey Mustard Chicken

For those of us like myself who has to cool it on the amount of Beef and Pork we eat...and who can't eat fish because of allergic's nice to know that so much can be done with chicken...Here is an interesting meal idea.


1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts


1. In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

2. Next, preheat oven to 375 degrees F (190 degrees C).

3. Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Should be ready in4 hours and thirty minutes.

Wednesday, September 29, 2010

Apple-Raisin Bread Pudding

Here is a sweet treat for a fall day...Apple -Raisin Bread Pudding!


5 or 6 or more Day Old Small or Large Croissants
1 21 Ounce Can Apple Pie Filling
1 Cup Raisins
1 14 oz Can Sweetened Condensed Milk
2 Cups of Skim, Low-Fat, or Whole Milk
4 Eggs
1 1/2 tsp Good Vanilla Extract
2 tsp Dark Rum Extract
1 tsp Cinnamon
1/2 tsp Nutmeg


Pour the sweetened condensed milk, milk, cinnamon, eggs, nutmeg, and extracts, into a blender or food processor and mix thoroughly. The mixture will smell amazing, Set aside.

Slice your croissants in half and place in the baking dish. The number of croissants you need will be based upon whether you are using large or small croissants. Put as many as you can in the baking dish. Spread the apple pie filling on top of the croissants, and sprinkle the raisins on the filling. Place the tops on the croissants and pour the custard into the baking pan. Press down on the croissants to absorb more of the liquid. Keep pressing until the croissants absorb as much
as possible.

Next,cover your pan with foil and bake for about 25 minutes. Take off the foil and bake for another 10 minutes until the croissants are puffed up. Let the bread pudding rest for 10 minutes or so to set up. You can serve warm with Vanilla or Butter Pecan Ice Cream.

You can use your own cooked apples in lieu of the apple pie filling. Your own will always be better. The rum extract is an important ingredient in this recipe. It really kicks up the flavor for this bread pudding.

This bread pudding is very versatile. You can use different fruits with it if you so desire. Make the recipe your own.


Sunday, September 26, 2010

Cornmeal Pancakes!

Since I'm in a Breakfasty kind of mood...(I know that Breakfasty isn't a real word!) but anyway ,it's Sunday and I'm thinking about going out with my wife to have breakfast..I'm thinking of something different and yet traditional. Nothing is more traditional on a Sunday Morning than Pancakes...but these aren't any old Aunt Jemima Pancakes..These are Cornmeal Pancakes...Commonly known as "Hoe Cakes!" Check it out-


•1 cup yellow cornmeal
•2 tbp sugar
•1/2 tsp salt
•2 cups boiling water
•1 and 1/3 cups of milk (or buttermilk)
•2 eggs
•1 tbp pure vanilla extract
•2 cups of flour
•2 tsp baking powder
•2 tbp oil.

In a medium bowl mix cornmeal, sugar and salt; add water and let it sit for 10 minutes. When the cornmeal has absorbed the water and thickened, mix the milk in and let it sit for another 5 minutes.

Next are the eggs and vanilla extract which should be thoroughly mixed with the cornmeal. In a separate bowl, measure and mix the flour and baking powder and then combine it with the cornmeal mixture. Preheat a skillet and spread a little bit of oil on it before every pancake is cooked.

This yields four servings...After trying this recipe...You might not want to buy Aunt Jemimas or go to IHOP for awhile...(Perish the thought) That's how good they are!


Saturday, September 25, 2010

French Toast Day

One of my readers , who is a friend of mine that goes as far back as the second grade with me reminded me one time when we had a remarkable substitute teacher one day. You all know that when you have a substitute teacher, "soup's on" as they say..You're not going to do much actual work and in most cases you're going to take advantage of the substitute's lack of knowledge of the classroom enviroment.

Not So in this case...This wonderful woman came to our second grade class with a hot plate, some eggs, some bread and a wonderful new thing of which I had never heard of at the time..French Toast...She showed us how to make it...She held our attention, and we had a nice sweet treat...I have been a major fan of French Toast ever since.
This is not her recipe...but it's a good recipe just the same.


4 eggs
1 teaspoon sugar, optional
1 teaspoon salt
1 cup milk
10 to 12 slices white bread
maple syrup or other syrup
Vanilla Extract (optional)
Nutmeg(optional, just a pinch)
Cinnamon (optional)


Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk, Vanilla Extract, nutmeg and or cinnamon.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.


Wednesday, September 22, 2010

Last Day of Summer Dish

It's the last day of summer....Seems like it came and went way too fast...... Anyway here is something called "Mango Salsa " that you should enjoy on this last day of Summer.


1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste.
Also good with diced red bell pepper and jicama.


Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Tuesday, September 21, 2010

Hothouse Scrambled Eggs

Scrambled Eggs or Scrambled Eggs with Cheese are the only eggs I'll eat..No Sunny side up, no hard boiled, no fried...Maybe a Western Omelet once every blue moon, but that's it.. Since I was in a breakfasty mood today..I came up with..It's called 'Hot House Scrambled Eggs'


A no brainer here...

4-6 eggs
4-5 slices of cheese
diced onions
diced green peppers
diced red peppers (optional)
diced orange peppers (optional)
diced yellow peppers (optional)
your favorite spices


Spray your pan, and heat.

In a large bowl combine eggs, and beat well.

Once your pan is hot enough, dump HALF of the eggs into the pan, and let settle for about 2 minutes. Once the eggs start to cook(you'll be able to know) Scrape the eggs across the pan, so they scramble. Add 2 pieces of cheese, and the rest of the egg mixture. Let the cheese melt, and the rest of the eggs cook. Then add the rest of the cheese and season with your favorite spices and add the diced vegatables. Once the eggs are fully scrambled, and the cheese is completely melted, take the pan off and serve hot.

This Recipe depends on how many people you have in your family or over for breakfast.


Monday, September 20, 2010

Chillin With Some Chilli

Nothing I like Better on a nice Football Sunday like yesterday than a nice hot spicy bowl of Chilli.
Everybody can't make Chilli to my liking...But if I had my druthers..Here is a spicy recipe that I think I'd love:


12 oz tomato paste
16 oz tomato sauce
3 24oz cans red kidney beans (drained)
6 Tablespoons garlic powder
3 Tablespoons onion powder
2 Tablespoons ground cumin
2 Tablespoons parsley
2 Teaspoons oregano
1/2 Teaspoon salt
1/2 Teaspoon ground black pepper
1 Tablespoon chipotle powder
1 Teaspoon habenero chile powder
1 medium onion, chopped
4 whole red habeneros (deveined, deseeded and chopped)
6 jalepenos (deveined, deseeded and chopped)
2 New Mexican chiles (deveined, deseeded and chopped)
1/2 pound elbow macaroni
1 pound steak of choice
1 pound ground beef
1 pound ground pork
6 oz beer (1/2 bottle of Corona)


Saute the onion in a small amount of olive oil in a large pot until translucent. Bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos, New Mexican chiles, and dry pasta.

While this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer (Corona). Cook for 30 minutes. Serve with grated cheese and chopped onions.

Enjoy! Hope your team wins! (As long as they aren't playing my Eagles!)

Thursday, September 16, 2010

A Melony Surprise That Is Berry Good!

Melons Are Good For you. You probably know this. It is afterall a Fruit and all fruits and vegatables are good for you. Did you know that melons in particular keep you looking young?

Foods high in water content, such as cucumbers, watermelon, apples, peaches, melons, and celery, are some of the best hydrating solutions for your skin, says Simpson. They keep away wrinkles (No lie) and therefore keep you looking fresh-faced. I also recommends hydrating fluids, like green tea or sparkling beverages, to keep the skin moist.

Here is a nice melony drink to go along with this.. It's called Watermelon-Berry Sparkler-


2 cup(s) watermelon, cubed and seeded
1 container(s) (6 ounces) red raspberries
2 tablespoon(s) superfine sugar, use 3 tablespoons if too tart
Cold brut champagne or prosecco (dry Italian sparkling wine)


1. Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to 1 day ahead and refrigerated.

2. For sparklers, pour 2 tbsp puree into each champagne glass and top with 4 oz cold brut champagne or prosecco. For a nonalcoholic version (I say this although I know that doesn't appeal to most of you...the uh non-alcoholic part!), use club soda or seltzer instead.


Tuesday, September 14, 2010

Black Bean Enchilladas

There is still enough summer left to prepare this recipe..Check it out!

Prep Time: 40 Minutes

Cook Time: 30 Minutes

Should Be Ready in one hour and ten minutes.


1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves


1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.


Monday, September 13, 2010

Chocolate Milkshake Day

Yesterday Was Chocolate Milkshake Day.....I was busy watching Football and writing on my other blog, "Escapades"...but I didn't forget you guys... Even though I'm late...Here is an easy little recipe for a great Chocolate Milkshake.


3 scoops chocolate ice cream
Chocolate syrup
1/2 cup of milk
A pinch of Almond Extract
A pinch of nutmeg


In blender combine all ingredients and blend until smooth. Pour into glass and serve.

Now Wasn't that easy? Enjoy!

Saturday, September 11, 2010

Yankee Doodle and Dandy

It's's beginning to get a little cooler...Here is a great recipe for Yankee Pot Roast that will provide a nice warm place in the bottoms of your stomachs and perhaps make you giggle just before you drift off at night, remembering how good it was.


1/4 cup pure olive oil
3 onions, sliced
One 3- to 4-pound top or bottom round beef roast
Flour for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 or 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter at room temperature
2 rounded tablespoons flour


In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.

When the beef is falling-apart tende, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.

To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.


Thursday, September 9, 2010

A Lemon Chicken Recipe That would Make Debra Proud

For those of you who watched the sitcom 'Everybody Loves Raymond' , you all remember that the only thing that his wife Debra could cook well was Lemon Chicken. I used to wonder what was Lemon Chicken?...I had never had it..I fell across this recipe for Garlic Lemon Chicken...I hope somewhere Debra Barone is taking notes-

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley


1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Monday, September 6, 2010

Yo Mama's Spaghetti

There is nothing I like better than a nice bowl of Spaghetti...It's one of the true joys of my life...So when I came across this recipe, which features a healthy use of Italian Sausage,I just had to share this with you.


  • 2 lbs Italian Sausage, casings removed (mild or hot)

  • 1 small onion, chopped

  • 3 -4 garlic cloves, minced

  • 1 (28 ounce) cans diced tomatoes

  • 2 (6 ounce) cans tomato paste

  • 2 (15 ounce) cans tomato sauce

  • 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

  • 3 teaspoons basil

  • 2 teaspoons dried parsley flakes

  • 1 1/2 teaspoons brown sugar

  • 1 teaspoon salt

  • 1/4-1/2 teaspoon crushed red pepper flakes

  • 1/4 teaspoon fresh coarse ground pepper

  • 1/4 cup red wine (a good Cabernet!)

  • 1 lb thin spaghetti

  • parmesan cheese

1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

2. Add onions and continue to cook, stirring occasionally until onions are softened.

3. Add garlic, tomatoes, tomato paste, tomato sauce and water.

4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5. Stir well and barely bring to a boil.

6. Stir in red wine.

7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

8. Cook spaghetti according to package directions.

9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

As much as I like Steak...I'd give up a steak dinner for this Spaghetti Dinner...Try it and see if you don't feel the same way!

Food Safety Tips
Protect yourself against food-borne illnesses.

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website

Cavier & Vodka
Courtesy of The Lady (Bug) of the Household