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.Read More →

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 Walnuts1Read More →

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 foundRead More →

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 aRead More →

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 withRead More →

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 startsRead More →