Whenever I make potato soup I think of my Mama. She always made it for me when I was little. Over the years I’ve dressed it up a bit and I think the results are pretty tasty. Here’s how I do it. Wash and cut into cubes 8-10!medium size redRead More →
It’s a cold and rainy day here in North Dakota. Days like today trigger in me a need to bake. I’ve been wanting to try my hand at a sweet corn muffin. Here’s what I came up with. A little honey sweet complimented with a tiny bit of heat. SoRead More →
In answer to a reader’s request, here is a great meatloaf. It’s moist and flavorful and delicious. In a large mixing bowl mix 3/4 cups crushed crackers, 1/2 cups chopped bell peppers (red, orange, green), 1/2 cup chopped white onions, 1/2 cup heavy cream and 2 beaten eggs. Mix well.Read More →
This quiche is a staple on our regular menu. I’ve been making it so long I have it memorized. It serves up as a perfect brunch item, as well as breakfast, lunch or dinner. (Or as we say in North Dakota: breakfast, dinner or supper). So Good. To make yourRead More →
This lemon chicken is so simple, but it taste like you worked on it all day. Cut 2-3 boneless, skinless chicken breasts in half lengthwise. Using the ridged side of a meat mallet, pound the breast to flatten . Dry the breasts with a paper towel and then dredge eachRead More →
Pozole is a spicy Mexican Soup full of pork, hominy , chili’s and spices. It doesn’t take long to put it together but plan on several hours to simmer. The longer it simmers the richer the flavor. Liberally salt and pepper about three pounds of pork shoulder and place itRead More →
One of our favorite restaurant treats is big tempura shrimp. Since we go to restaurants now less than we once did, I’ve learned to make it at home. Ironically we have found that we can get bigger shrimp in Montana than we did in California. That is with the exceptionRead More →
I like to make my own homemade spaghetti sauce. I am not a fan of any type of jarred sauce. The time it takes to make fresh spaghetti sauce and simmer it on low for a few hours is well worth the effort and the time. Fresh is always better.Read More →