Ukrainian borscht is a hearty soup of beef and a variety of vegetables in which root vegetables and cabbage predominate, and the soup takes its characteristic deep red colour from beets. The soup is often eaten with a sour cream garnish. I was first introduced to borscht after moving to North Dakota.
Taste Tester Tom requested a Fruitcake. I’ve never been a fan, and I’ve never before made one. I did some research, put together what I learned and came up with this method. Here’s what you’ll need. Candied fruit mixChopped datesCurrents or Golden Raisins1/3 cup grated crystallized gingerSliced Pecans or Walnuts1
2 tablespoons olive oil1/2 sweet onion, minced4 cups frozen petite corn2 cups frozen baby lima beans1 red pepper, sliced1 pint cherry tomatoes, halved1 teaspoon garlic powder½ teaspoon smoked paprika½ teaspoon ground sage1 ¼ teaspoon kosher salt, plus more to tasteFresh ground black pepper1 tablespoon salted butter On a recent visit to Georgia, I tasted for the first time Succotash. I found
My son Val has perfected the cheeseburger pizza. It’s SO good that I asked him to make it for my birthday last year. It was from Val’s pizza that I’ve done a spin off recipe for this delicious pie. You’ll need a deep dish pie crust. To make your crust
We’ve recently returned from a three week trip through the south. We’ve eaten a lot of southern dishes. Some were new to me and I plan to share a few in future post. But, today I decided to make an old favorite from my own southern rooted upbringing. Its a
2 lbs. Chicken Breasts Tenders, or Thighs1/3 – 1/2 cup Avocado or Olive Oil3 Tablespoons Fresh Lime Juice3 Tablespoons Aminos 2 Tablespoons Balsamic Vinegar1/4 cup Brown Sugar1 Tablespoon Worcestershire Sauce1 tablespoon Minced Garlic1 1/2 teaspoon Spicy Sea Salt1 teaspoon Cracked Black Pepper Using the ridged side of a meat tenderizer pound out flat the chicken breast or tenders. This will help chicken to cook more evenly. Pat dry with
Use leftover beef and left over yeast buns to make fabulous Hot Beef Sandwiches!! On a recent family trip we stayed at a wonderful condo in Big Sky Montana. We cooked most of our meals but there were leftovers to bring home. My contribution was a delicious and tender roast
This bread pudding is a combination of sweet and tangy. Instead of dried bread I used left over sweet rolls. Here’s what you’ll need 1 doz cinnamon rolls or Carmel rolls1/2 cup sugar4 eggs2 cups milk1 tablespoon vanillacraisens (optional) Tear apart rolls and let dry out overnight. In a mixing
I’m a cook that always uses what I have leftover or on hand. For this Ma’s version of a Philly Cheese Steak I made a few adjustments to the traditional sandwich. I had leftover tender roast beef and some left over yeast buns (see Dotchie’s Air Buns on the website).
Stir Fry is a quick and delicious one dish meal. This one I made with beef was especially tasty. I use an electric wok, but a big deep skillet will work also. I set my wok to 300 degrees. Drizzle toasted sesame seed oil into the wok. When it starts