2 tablespoons bacon grease (yum!) or or olive oil
3 pounds chicken parts (thighs and/or breasts)
2 medium onions
½ bell pepper (optional)
2 to 4 tablespoons flour
1 to 3 tablespoons paprika
6 cups water or chicken stock
8 ounces sour cream OR
1 can cream of chicken soup and 4 ounces cream cheese
12 ounces egg noodles
parsley, minced for garnishment
I’ve heard that this is a pretty popular salad. My aunt started making it about 10 years ago, and it didn’t take me long to ask for the recipe. I brought it to a few office functions, and had many … Continue reading
I love a good bacon and tomato sandwich. I don’t usually use the lettuce, I’d rather eat a salad. The BET qualifies as breakfast food when you add a fried egg, in my world at least. The only thing that … Continue reading
A very impressive dish. A very tasty dish. An entree suitable for a holiday or family dinner. We used to serve this a very long time ago. The sausage in the middle adds fat and flavor to the otherwise pretty … Continue reading
A beautiful kale. At first I thought it was arugula, but they said, no, it’s kale. Throughout all the different vendors last saturday, there were about 5 different types of kale available. This was the one I bought.
It had a little peppery bite, like arugula.
For $2.00, you can buy one bunch of kale. Great deal. When I got home and washed the kale, I was pretty surprised at how much kale was actually rubber banded together; about 2 to 3 times the amount of what you would get in the store.
I have a lot of soups in the freezer, so I was looking for something else to do with the kale, and thought about Spanakopita. I haven’t made these in years, but there are a real treat, and one of my husbands favorite.
A delicious Mediterranean treat.
I followed a traditional spanakopita recipe. The only hitch was that when I pulled the box of filo dough out of the freezer to thaw, it wasn’t filo, but puff pastry. I went ahead and went with it, how bad could it be? Also, it saved me the stress of working with the filo dough.
I used 3 different types of cheese here: a pecorino pepato, a very mild sheep’s milk feta, and the every rich fontina.
You will need:
- 4 cups well washed, drained, and coarsely chopped kale
- 1 10-ounce box frozen, chopped spinach (or one large box fresh)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 medium onion, minced
- 6 green onions (or 1 or 2 farmer market green onions)
- 4 ounces feta, crumbled
- 1 cup other cheeses, grated
- 1/4 teaspoon nutmeg
- 1 egg
- juice of half a lemon
- egg wash- 1 egg with 1 tablespoon water, well beaten
Saute minced white onion in oil and butter in skillet. When translucent, add green onions. Add kale and spinach, and stir from bottom up till cooked down. Do not overcook the spinach. Remove from heat and let cool.
Add cheeses, nutmet, one egg, and lemon juice, and mix well.
Cut dough in approximately 3 to 4 inch squares. Place a few tablespoons filling in the center. Brush edges with egg wash, and seal. Follow directions on pastry package for baking. I baked mine at 375 in a convection oven for about 15 minutes.
I tried different shapes, and they all worked fine. On some, I had to use a fork to seal the edges because I had put too much egg wash.
Also, these freeze well unbaked. Freeze on wax paper or parchment lined cookie sheets, then transfer to a container, using the paper to separate the layers.
One can never have too many versions of lentil soup. Here’s one that will brighten a chilly day. I started this in the stove to saute the onions, then transferred it to the slow cooker and let it cook for … Continue reading
A very thoughtful gift from my mother. Knowing how much I love roses, she has been working on these for the last few months. Now I will have a Rose Garden to enjoy year round. Thank you, Mom!
You will need lots of wings, at least 1 pound per person, preferably 1 1/2 pounds per person. There’s not a lot of meat on those wings, plus, for all the work your putting into these, a few leftovers is … Continue reading
The beauty of living relatively close to a large city is that I live in a farming community that raises a lot of local produce for all those high-end restaurants in one of the most well-known food meccas of the … Continue reading
If you smoke a pork butt, you are virtually guaranteed to have a little bit of leftovers. Stick it in a sealable bag, and one night down the road, dinner is done! Let the meat thaw. Add a teaspoon or … Continue reading