There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and beaches. You cannot have burgers without a perfect side dish and for me, that is this smoked potato salad! I’ve been perfecting this dish for some time now and I think it’s finally ready to be shared. So, fire up the grill!
Taking advantage of the ‘dog days of summer” and the grill while I still can. How about a delicious dish of grilled beef short ribs steeped in an Asian flavored coconut marinade and served with a side of Chinese green beans and mushrooms.
In honor of my baby girl’s birthday, I am pimping out the Reese peanut butter cup by adding a sea salt caramel center surrounded by a creamy peanut butter filling and laying it in a silky chocolate coating. As most of you know, baking is not my thing. You’ll have to imagine how much more uniform these could be if I baked. Still delicious, however! Read More
The first time I had hominy I was in 3rd grade. It was a part of our history lesson. I don’t remember the details, sorry Mrs. Starr, but we were discussing how foods were first introduced into our culture. Mrs. Starr loved to bring the classroom alive and she brought in several dishes that had been gifts from the Native American culture.
Yesterday I got into one of my moods and started looking at the latest diet trends. I am not normally a fan of diets. I truly do believe everything in moderation (less the chips, cookies, soda, alcohol, etc.). But something about the ketogenic diet fascinated me for both good and bad reasons.
All the early vegetables like the cucumbers, cauliflower, beets, etc. have been harvested and put up for winter. But there are still some of the most delicious vegetables left and tonight’s menu takes advantage of all those late veggies. Fire up the grill and get ready for grilled salmon over a succotash of smoked charred corn, carrots, tomato, and roasted red pepper served in a smoky buttery broth.
Live in the Midwest and need a quick, quiet weekend getaway? Pack your bags and head to South Haven, Michigan. Just 122 miles from Chicago by car or 100 miles by boat South Haven is one of those towns that offers miles of beach, charming downtown, local farmer markets, delicious orchards, fascinating history, and quaint shopping. But more importantly, for me, South Haven is an unassuming small town with not a single pretentious bone in its body. Beautiful, clean, quiet, filled with friendly locals. Unfortunately, it is a summer tourist town and you are going to run into a drunken bone-head fifteen years out of college but still living for that frat-boy weekend. Just ignore him. He is the exception, not the rule.
So now that the garden is in full bloom and you have fresh vegetables by the basketful, what are you going to do with all that bounty? This is Post 3 of my Garden Series and today’s vegetable is corn.
Sweet corn is one of those consistent crops. It grows steadily and always ripens at the same time. There’s really no staggering it. I planted 2 packages of seeds that gave me 60 stalks this year. Each stalk produced 2 ears of corn so I am now looking at over 100 ears of corn all ready now!
I have been experimenting with homemade pasta and am trying out different herbs and spices to see what pairs well. One of my favorite discoveries was saffron. Saffron is a flower that comes from the Saffron crocus. It has a strong, almost sage honey, smell, and taste. It is always best to use threads vs. powder. The threads add a wonderful flavor and a rich golden-yellow hue which makes it perfect for pasta.
So now that the garden is in full bloom and you have fresh vegetables by the basketful, what are you going to do with all this bounty? This is Post 2 of my Garden Series and today’s vegetable is the cucumber.
My Oma always had several hills of cucumbers growing in her garden. She was a canner and liked to make her own pickles: sweet, dill, bread and butter. When I decided to plant a garden, I used my Oma’s as my inspiration not taking into consideration I don’t like pickles. Now I have all these cucumbers and as much as I love salads I have to find other ways to use the cucumbers. Today I am sharing Baked Ranch Cucumber Chips, Cucumber Dill Vegetable Dip, Creamy Cucumber Salad, and Vinegar and Oil Cucumbers.