Tag Archives: recipe

Onion & Cheese Bread

19 Apr

Today’s recipe comes Cooking with Doyle.

It’s been a while since I’ve been able to cook anything, because sometimes, life gets in the way. When I finally saw a day coming up where I’d have the time to cook and photograph it all, I scoured my StumbleUpon for a recipe that was easy and delicious. I found this onion & cheese bread, and it looked like a solid dish that could provide snackage for days. If you know how to cut bread, then you can handle this recipe, so get to trying it!



  • 2 pounds sourdough loaf
  • 1 pound Monterey Jack cheese, thinly sliced
  • ½ cup butter, melted
  • ½ cup green onions, diced
  • 1½ teaspoons poppy seeds

Red Beef Curry

11 Jan

Today’s recipe comes from “The Everything Thai Cookbook” by Jennifer Malott Kotylo.

I had this idea that each month I would do dishes from a different part of the world. I wanted to begin with North Africa and start off with an Algerian dish, but I never came across one that was equal parts appealing and simple to make. I had just about given up hope on fancy foreign dishes when I came across an entire book of Thai recipes. I dove right in and picked one mostly at random.

I really wanted to follow the recipe to make the red curry paste myself, but since I still don’t have a food processor and my grocery store didn’t have the proper chilies, I settled on store-bought. I didn’t really think I’d be able to find it in the store (and I was equally uncertain about locating coconut milk and fish sauce), but luckily it was all found in the Asian Foods aisle of my local Meijer (go figure).



  • 1 tablespoon vegetable oil
  • 2 tablespoons Red Curry Paste
  • ½ cup coconut milk
  • 1 pound lean beef, cut into thin strips
  • 2 tablespoons (roughly) ground peanuts
  • 1-3 tablespoons (to taste) fish sauce
  • Sugar to taste
  • 1 green or red sweet pepper, seeded and cubed
  • ¼ cup chopped basil
  • Rice, cooked according to package directions
Red Beef Curry 1

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Salmon and Black Bean Patties

3 Jan

Today’s recipe comes from petitehourglass.wordpress.com.

My mother, knowing my culinary leanings, told me about a recipe she saw on Dr. Oz for some delicious-sounding salmon and black bean burgers. I couldn’t find any such recipe on his website, but, my interest piqued, I Googled around until I found a good looking recipe.

I left out the cilantro because I’m not a huge fan, but I included it in the recipe in case you wanted to use it. This was very easy to make, and the 30-minute cool-down period in the fridge gave me enough time to clean up half the mess I had made. Time management!



  • 1 can (7.5 oz) pink salmon, drained
  • ½ cup black beans, rinsed and drained
  • ¼ cup dry bread crumbs
  • ¼ cup sliced green onions
  • egg white
  • 1 tablespoon fresh cilantro
  • 1 tablespoon lime juice
  • Pinch of grown red pepper or seafood seasoning mix
  • Salt and black pepper
  • 1 tablespoon canola oil
Salmon Black Bean Patties 01

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Chicken Enchiladas

4 Oct

Today’s recipe comes from Sunny Side Up in San Diego.

After a weekend of making pies, I decided that I was in the mood for something less American. These enchiladas that I StumbledUpon looked ridiculously delicious, so Mexican it was.

I made my enchiladas in two batches of four instead of eight all at once. It was a pretty simple dish to make, even though it got a little messy at the end.



For filling:
  • 1-2 tablespoons vegetable oil
  • 1 pound lean ground meat (beef, turkey, or chicken; I used chicken)
  • 1 medium red onion, chopped
  • 1 bell pepper, finely chopped (any color works) – reserve half for the sauce
  • 1 clove garlic, pressed
  • ½ cup sour cream
  • 1 cup shredded cheese (I used colby jack and cheddar jack)
For sauce:
  • 1 tablespoon vegetable oil
  • Other half of the reserved bell pepper
  • 15 ounces tomato sauce
  • ⅔ cup water
  • 1 tablespoon chili powder
  • 1 tablespoon dry parsley
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • Salt and pepper to taste
For assembly:
  • 8 eight-inch tortillas
  • 1 cup shredded cheese

Chicken Enchilada 01

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Creamy Paprika Chicken

29 Sep

Today’s recipe comes from Zoom Yummy.

For my first recipe in a long time, I wanted to make something safe but new, something that I had never had before but that I could be pretty sure I’d enjoy. When I came across this recipe for chicken with “heavenly” paprika and cream sauce, I figured I had found my dish. As suggested from the original site, I cooked this and had it over fusilli. I recommend getting some if you’re planning on hitting up this recipe.

If you’re well-stocked, you may not need to go get anything, adding to its appeal. Even in a temporary housing situation, I had most of the ingredients on-hand.

I made a few alterations, mostly replacing chicken legs with boneless and skinless chicken breasts. Sorry, but I figure, if I can choose to have chicken without bones in it, why bother having it with them?



  • 4 tablespoons vegetable oil
  • 1 large white onion
  • 1 teaspoon paprika
  • 2 pounds chicken breasts, boneless and skinless
  • 5 cups chicken bouillon or broth
  • 4 tablespoons all-purpose flour
  • 3 ½ tablespoons sour cream
  • ½ cup whipping cream

Paprika Chicken 01

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Artichoke Pasta

27 Sep

Today’s recipe comes from healthy-quick-meals

As a general rule, I like to try new things. Whether it’s entertainment, experiences, or ideas, I enjoy the novel and tire of the old. This inclination is probably why I decided to try this Artichoke Pasta when I came upon the recipe. I was skeptical from the start, when I read the ingredient list, and my skepticism only grew as I continued the recipe. Unfortunately, this one did not turn out for the better.



  • 1 pound pasta
  • 1 cup marinated artichoke hearts
  • ½ cup marinated artichoke heart juice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cups onions, sliced
  • 2 teaspoons dried basil
  • 1 cup sour cream
  • 1 cup cottage cheese
  • Salt and pepper to taste
  • Grated parmesan cheese for final dish

Artichoka Pasta 1

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Beef Stroganoff

22 Sep

Today’s recipe comes from the 12th edition of the Better Homes and Gardens Cook Book. It can be found on page 334 in that edition.

Happy with the previous dish that came out of my Better Homes Cook Book, I turned the page and saw a recipe for one of my favorite dishes, beef stroganoff. Yeah, it’s not the healthiest meal, but my taste buds simply don’t give a damn. With vigor I followed this recipe and ended up with one of my favorite foodstuff concoctions to date. Note that I left mushrooms out of my incarnation, because I hate them. I’m sorry I hate them. I’d change it if I could.


Prep time: 20 minutes
Cook time: 10 minutes


  • 12 ounces boneless beef sirloin steak
  • 8 ounces sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons instant beef bouillon granules
  • ½ cup water
  • ¼ teaspoon black pepper
  • 2 cups sliced fresh mushrooms
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 2 cups hot cooked noodles


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Top Sirloin with Onions and Carrots

20 Sep

Today’s recipe comes from the 12th edition of the Better Homes and Gardens Cook Book. It can be found on page 333 in that edition.

When I moved into the last house that I lived in, I found the Better Homes and Gardens Cook Book, which I’ve been told is of some merit. It took me 10 months before I ever wound up using it, but I finally did, and this was the first recipe I chose. A very simple dish with some entirely unnecessary bacon instructions in there, I was still happy with my hearty meal of steak and potatoes.

(Also, in the spirit of full disclosure, this post is the first in which I used touched-up photos. Digital finishing of pictures was something I’ve avoided up until now, but I’m slowly learning how to be a real photographer. My apologies to any photo purists out there.)



  • 4 slices bacon
  • 4 small onions, peeled and cut into 1-inch slices
  • 8 small white or orange carrots, halved lengthwise
  • 4 small red potatoes, cut up (1 pound)
  • ½ cup beef broth
  • ¼ cup beer, dark beer, or beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme, crushed
  • 1 ¼ pounds boneless beef top sirloin steak, cut 1 ½ to 2 inches thick
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Basic Ingredients

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Potato and Cheese Pierogies

18 Sep

Today’s recipe comes from my Gourmet Connection.

Because of my dad’s Polish background, pierogies were common in my household growing up. I’ve loved them for as long as I can remember, so when I came across this recipe for homemade pierogies, I knew I couldn’t pass up the opportunity to craft my own.



For dough:

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 1 cup water

For filling:

  • 1 1/2 pound baking potatoes, peeled and cut into 1-inch slices
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • 3/4 to 1 cup dry farmer’s cheese, grated
  • 1/4 teaspoon Kosher salt, freshly ground pepper to season

For sauce:

  • 3 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 2 tablespoons flour
  • 1 3/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup sour cream
  • 1/3 cup chives

Pierogies 1 Continue reading

Baked Crab Cakes (with Spicy Avocado Sauce)

18 Jul

Today’s recipe comes from circle-b-kitchen.com.

Despite my love of almost all seafood and my particular affinity for crab, I don’t believe that I had ever sampled crab cakes prior to making these. When I came across the recipe, however, they sounded and looked way too good to pass up. So I rolled up my sleeves and got to work with a pound of jumbo lump crab meat. The result was another addition to my long list of seafood favorites.



For sauce:

  • 1 ripe California avocado, peeled and pitted
  • 1 tablespoon low-fat mayonnaise
  • 2 tablespoons fresh lime juice (may need more)
  • 1 chopped Serrano or jalapeno pepper
  • 1/4 cup milk (optional)
  • 1 tablespoon chopped fresh cilantro

For crab cakes:

  • 1 pound jumbo lump crabmeat, picked over and coarsely shredded
  • 3 tablespoons low-fat mayonnaise
  • 1 egg, beaten
  • 1/4 cup minced fresh chives or scallions
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1 cup panko (Japanese bread crumbs)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed
  • 2 – 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt


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