• Slow cooker pork chops
    Main Course

    Slow Cooker Herb Roasted Pork Chops

    Had this dinner tonight (Jan 14, 2016). Chris LOVED this. RAVED about it all through dinner and immediately after!  Said is was so perfectly tender, and packed with delicious flavor. He LOVES my slow cooker too (YAY!) which is cool since he wasn’t looking very happy when I met up with him in the checkout line at Walmart with this in my arms back in the fall. Didnt want me bringing home another kitchen gadget/appliance that never got used. Well, not this one!  Our little slow cooker is in use ALL the time, and he loves what comes out of it!  We had to run out for a quick round…

  • Mongolian Beef Recipe
    Beef

    Mongolian Beef (Slow Cooker)

    Slow Cooker Mongolian Beef Melt-in-your-mouth tenderness and fabulous flavor. The second dish I ever made in my beloved slow cooker after first getting it in fall of 2015.  Husband loved it and I thought it was yummy too.  We used to order Mongolian Beef at the Moon Palace back in the day – way back when we lived in the apartment in the late 90s. Those were the days…:) 1 ½ pounds Flank Steak ¼ cups cornstarch 2 tablespoons Olive Oil ½ teaspoons mince Garlic, Cloves ¾ cups Soy Sauce ¾ cups Water ¾ cups Brown Sugar 1 cup grated Carrots green onions, for garnish Instructions Cut flank steak into…

  • Easy Beef Wellington Sauce
    Beef

    Beef Wellington Sauce

    Beef Wellington Bordelaise Wine Sauce (May 2009) This Bordelaise-style sauce is the sauce I use in my Beef Wellington Recipe and is made with mushrooms, red wine and beef broth, along with seasonings.  Its deceivingly EASY, considering it is so incredibly elegant and has the PERFECT flavor as a Beef Wellington Sauce.  Similar to the one Kennedy’s (a local high-end restaurant overlooking the city with killer city-light views at night – sadly the restaurant is no more, but the memories live on of my then not-yet husband (who IS now my husband:) wining and dining me there… aaahhhh, those were the days!) used to serve with Beef Wellington. Easy Beef…

  • Port wine substitute
    Cooking Tips

    Port Wine Substitute

    Every so often it happens that I’m ready to dive into a recipe and I suddenly realize I don’t have a key ingredient – like port wine for instance. Not one to be easily daunted, I’m determined to move ahead with the recipe, knowing there has got to be a suitable port wine substitute (fingers crossed that I’ll have it in the house).  Sure enough, there ARE viable options for a port wine substitute. If you are preparing beef, some say that any sweet red wine could be used as a substitute for port wine, but according to a very reliable source, Cooks Thesaurus, generally speaking, your best options for…

  • Madeira Wine Substitute
    Cooking Tips

    Madeira Wine Substitute

    I discovered some Madeira wine substitute options when I was making a fabulous recipe for Chicken Breasts Stuffed With a Mushroom Duxelle.  Oooh-la-laaa, it was fan-ceee!  Try it out sometime when you are in the mood for an elegant, impressive dinner. Anyway, I thought I’d have to put my menu plan on hold because I didn’t have Madeira wine.  I did some quick research to determine if I had something else in my liquor cabinet that was an acceptable Madeira Wine substitute, and sure enough, I did.  There are actually several options for Madeira wine substitutes, and chances are, you’ve got at least one on hand right now.  In my…

  • Whipping cream substitute
    Cooking Tips

    Whipping Cream Substitute

    In soups, pastas and sauces Heavy whipping cream in soups, pastas and sauces creates a full-bodied flavor and thick consistency while adding unnecessary levels of fat and calories. For a similar consistency and taste in savory dishes, add low-fat cream cheese instead of the whipping cream. At 120 calories and 9 grams of fat per 2-ounce serving, low-fat cream cheese keeps the meal healthier than it would be with heavy whipping cream. Use half the amount the recipe calls for when subbing in cream cheese. To keep the calories even lower, mix 1 percent milk with cornstarch — at a 1-cup to 1-tablespoon ratio –– and use it as you…

  • Wendys Chili
    Main Course

    Wendy’s Chili

    Made this just now on 12/12/2015 .  Turned out not too shabby. Good enough to make it to the collection. Nice when I want a change from my long time, standby chili recipe. As I typically do when I make chili these days, I used chicken instead of beef to keep it consistent with our “healthified” eating plan. I also left out the beans since they are carbs, but I’ll make it some time with them. I didnt have tomato juice so I went with a generous amount of tomato sauce (I cut the recipe in half, and used i very large can of tomato sauce).  Finally, I left out…

  • Cocktail Recipes

    Tequila Sunrise

    A  pretty drink with visible layers of orange juice and grenadine, giving it a two-toned sunrise-like effect. The Tequila Sunrise is a cocktail made of tequila, orange juice, and grenadine syrup and served unmixed in a tall glass . The modern drink originates from California in the early 1970s, after an earlier one created in the 1930s in Arizona. Ingredients:  3 oz (6 parts) Orange juice, 1 1/2 oz (3 parts) Tequila, 1/2 oz (1 part) Grenadine syrup  Preparation:  Pour orange over ice cubes in a chilled 12 oz glass. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with…

  • Curried Pasta Salad
    Side Dishes

    Curried Pasta Salad

    This recipe reminds me of a cold shell pasta salad I used to enjoy as a young girl when my mom would take us to Bonanza, one of our favorite restaurants at the time! Good memories. Since originally developing this recipe, I have made some more modifications, so I am re-publishing the new version of the recipe, but the original version is still available further down the page. Updated Version: (Makes 12 Servings)   Ingredients 3 pounds Chicken, cooked and chopped or shredded 6 ounces (dry weight) shell Pasta 4 whole Ribs Celery, Thinly Sliced – Leaves Included (use Interior Ribs) 3/4 cups Golden Raisins or cranraisins handful of shelled…

  • Szechuan pumpkin soup
    Soup

    Szechuan Pumpkin Soup

    Another amazing recipe from amazing Auntie Bea! (Almost 86 years old and an major foodie!). Sauté some onion, garlic, chili flakes and some minced ginger in oil until soft. Add 4 cups (1 L) vegetable broth and 1 cup (250 mL) canned pumpkin purée. Bring to a boil, then lower to a simmer for 20 minutes. Stir in 1 tbsp (15 mL) soy sauce, 2 tbsp (25 mL) creamy peanut butter, a touch of sugar and a few drops of sesame oil. Blend until smooth, then reheat on low until warm. Womans World Magazine Sept 22, 2014