Monday, February 27, 2023

Roasted Beef Bone Broth

Because we boil chicken breasts and thighs for the pups, we always have an ample supply of chicken broth but we have been out of beef broth for quite a while.  So when our neighbors took the beef cattle they had sold to the processor, I told them I’d like some oxtails to stew and some bones for broth.  We she came she only had one package of cow tails but enough bones to cover the bottom of two 11”x19” pans.

Friday, February 24, 2023

A Corned Beef Day - Hash & A New Reuben Making Process

While at the Food City deli counter this week, I opted to buy some thick sliced corned beef to make into hash for breakfast but when I got home, I recalled a part loaf of marbled rye bread in the freezer.  So rather than make all of the meat into hash, I decided to have hash and eggs for breakfast and Reuben sandwiches for supper.

The hash was a simple mixture of diced onions, parboiled cubed potatoes, and diced corned beef. 

Tuesday, February 21, 2023

Best Potato Soup Ala Chef Dennis & Eggs In Purgatory

Sandwiched between a Thursday of 72F and a predicted Saturday of sunny and mid-50’s was a Friday of rain and 42F which seemed perfect for a fire and soup.  Plus, Bev and Pat would be coming home at an unknown time from a few days in Gatlinburg making eat-anytime-soup the ideal meal.

Saturday, February 18, 2023

Easy and Delicious Baked Salmon with Parmesan Herb Crust

I’ve been freezer diving lately and recently found some 2020 catfish that looked pretty bad so it went to the pets but I also found a nice one pound Norwegian salmon filet that I wanted to try using the recipe for Baked Salmon with Parmesan Herb Crust recently posted by Trish on her  “Mom On Timeout” blog.  I reduced everything to one-third of the original to match my salmon size and I used dried herbs.  The original recipe with some good pics can be found by clicking on the above link.

Wednesday, February 15, 2023

Spaghetti For A Cold Super Bowl Sunday & Delicious Breakfast

We hadn’t hosted a super bowl party in many years and decided we should not let this one go by, so we invited a few friends over (our normal Friday group) but for a variety of reasons, almost no one could attend so we cancelled the party. 

So, since we hadn’t seen Eliza in a while, we invited her family to come down for the afternoon and a supper of Sausage Bean Chowder, which we hadn’t made in quite some time.  But, on Friday, Wende called to advise that they all had Covid (except Eliza) so they also would not be coming over. 

Sunday, February 12, 2023

Pork Chop And Hashbrown Casserole & Spring Has Sprung Here


When I saw this recipe for Pork Chop And Hash Brown Casserole containing two of my favorite things (pork and potatoes), I thought it would work well for our Friday card night.  The recipe comes from “The Country Cook” blog and I followed it except I used six chops and made a slight change to the cooking directions.  The original recipe along with lots of pics can be found by clicking on the above link.

Wednesday, February 8, 2023

Chicken Parm Ala Karen

We love chicken parm so when Karen recently posted the recipe for Crispy Chicken Parmesan on her “Back Road Journal” blog, it moved to the top of the “try soon” list.  I pretty well followed her ingredients list but made a minor revision to the cooking method.  For the original recipe and great pics, please click on the link above.

Sunday, February 5, 2023

Chicken Pot Pie Soup

We love chicken pot pie and we love soup so when Pam posted the recipe for Chicken Pot Pie Soup on her “For The Love Of Cooking” blog, I knew we had to make it.  We opted to make it on a cold Friday for our card day.  My only changes were using corn starch in place of flour to make it gluten free,  less butter to saute the veggies, and I cooked some of it the day before.  Click on the above link for Pam's original recipe and pics.

Wednesday, February 1, 2023

Crappie with Shrimp in a Lemon Scampi Sauce

Happy Groundhog Day - Our Son's Birthday

We really like scampi sauce, I was ready for some fish, and we had plenty of frozen crappie, so the recipe for Black Sea Bass with Shrimpin a Lemon Scampi Sauce from Chef Dennis on his “Ask Chef Dennis” blog seemed to be a perfect fit.  Since Bev is not a fan of baked fish, I gave ours a quick pan fry and kept it warm in the toaster oven while I made the sauce.  Other than that, I doubled the recipe to get the one below.  You can click on the above link for the original recipe and some pics of the Chef’s dish.