This twist on a regular cheese burger is really good. The Cheese Stuffed Burger has a melted cheese and onion filling that perks up the traditional cheese burger. Here’s what you’ll need. 1 pound lean ground beef divided into quarter pound portions 1/2 white onion chopped 1 cup shredded cheddarRead More →
At the passing of an old friend, Walt Rojic who was of Slovenian descent, I was asked to make this traditional bread for the funeral lunch. I did some research and found the method. Using the basic directions, I adjusted it a bit and came up with a recipe. WalterRead More →
Homemade chicken salad wrapped in homemade flatbread and sliced into bite size pinwheels makes a great appetizer to add to any buffet. Flatbread 2 cups flour 1 teaspoon sea salt 3/4 cup milk 3 1/2 tablespoons real butter Place flour and salt in the bowl of a stand mixer. AttachRead More →
Although we’re not having a bone-chilling North Dakota January this year, it’s still winter so I make soup. I’m faithful to saving leftovers for later reinvention. A bit of leftover peppered roast beef saved in the freezer made a great starter base for this Beef and Cabbage Soup. Taste TesterRead More →
The Tuna Green Olive Spread pairs great with pita chips. It’s easy to make and refrigerates well for when you want a quick snack or a tasty buffet item. Here’s what you’ll need. 1 large can packed in water white albacore tuna drained 1 green onion chopped 12-15 pinto stuffRead More →
Bacon and a Spinach Scramble is a quick, easy and delicious weekend breakfast. It’s healthy and filling minus excessive carbs. Here’s what you’ll need. 6 slices of thick cut pepper edged bacon 4 large eggs 1 green onion chopped 1 1/2 cups fresh spinach olive oil Sparse amount of shreddedRead More →
This unlikely yet clearly compatible pairing of salty and sweet results in a delicious snack or appetizer. I was first introduced to Bacon Wrapped Dates by my dear friend Kim Davis when she prepared them for a Chamber of Commerce mixer in California. They are so easy and always aRead More →
When we ordered our prime rib, the meat cutter cut away the ribs and then rolled and tied them on the roast. Today I’m making our third and final meal from the prime by slow cooking the leftover ribs. The second meal was soup using the one piece of leftoverRead More →
If you follow Ma at all, you know I’m going to make soup with leftover meat. We had one leftover slice of yesterday’s prime rib – so today it’s Prime Rib Soup. Yum. Spray the bottom of a soup kettle with olive oil. Sauté 1/2 white onion chopped and aboutRead More →
I cooked my first ever Prime Rib. Thanks to my adopted son and best cook I know; Tom Indrieri I did it right. He talked me through it step by step. I prepared an 11.45 pound Prime Rib and served 8 people. Delicious!! This is Tommy’s method. You won’t goRead More →