I’ve been making this sauce for years. It must be pretty good because more than once I’ve upon request given it as a gift. The beauty of this sauce is that it stays fresh for a long time. Just put it in a container with a secure lid and refrigerate.Read More →
You have to love it when fresh vegetables are ready. There’s nothing quite like fresh from the garden right into the pan. I was lucky enough this season to find organic grower JB Bemis from Golva, North Dakota. He not only grows some of the tastiest produce but he deliversRead More →
I like to experiment with different flavors and combinations. So now and again Ma’s Kitchen becomes a taste kitchen. Some of my best recipes have been by accident and others a product of my own imagination. Here is one I put together yesterday. It passed the Tom taste test forRead More →
My mother Bonnie Bowden often made Porcupine Meatballs. I remember when Mother and the Grandmothers and Aunties first heard about this dish they thought the name was pretty funny. They always assured everyone that it wasn’t really porcupine. I was just 18 when I married my late husband David. IRead More →
Mahi-mahi has long been one of my favorite dishes. I first tasted it at Harvey’s Top of the Wheel Restaurant in Lake Tahoe. There they served it topped with toasted macadamia nuts. Delicious! Over the years I’ve developed my own recipe for this delicate fish. I have made it bothRead More →
It’s not always about Ma and how she cooks. While visiting Cody, Wyoming I met Rich Herman a chuckwagon cook with 2 Mules Chuckwagon. Rich shared with me his recipe for Dutch Oven Beans and Sourdough Biscuits and gave to me his permission to share the recipes here on www.cooklikema.com.Read More →
Typically a macaroni salad has elbow macaroni, mustard, mayonnaise and such. I’m always disappointed if I go in for the Mac and get the same old thing; Or worse, if it has been made with anything other than Real Mayonnaise. You can create a much tastier salad by changing upRead More →
This chicken dish is one of the most requested items by my family. I’ve been making it for nearly 30 years. It is very rich and very flavorful. Sooo good. The first thing you’ll do is fill a large ziplock bag with 1 1/2 cups flour. Mix in salt, pepper,Read More →
NOTE: The reason to sauté vegetables is so that they are not cold or raw when you bite into the warm omelette. TIP: Your omelette making experience will be much easier if you have all of your ingredients prepped, chopped and at your fingertips prior to cooking.Read More →