Cooking Method: Boiling
Peanut Brittle
Peanut Brittle is a salty and sweet old-fashioned favorite. It's very fast and easy to make, but you must have a candy thermometer! Grandma loves peanut brittle. My daughter, Zoe made her a batch, which did not last long! It works best if you use raw peanuts. She used roasted peanuts, which get a bit dark. Have all your ingredients measured out and ready. You have to work quickly before it hardens. Also, you will need a candy thermometer for this recipe.
By - Prep: 5 mins
- Cook: 20 mins
- Yields: 16 Servings
Egg Salad with Dill & Chives
Egg Salad with Dill & Chives are a bit hit. There is nothing like a really good egg salad sandwich. I think adding some fresh dill takes it to the next level.
- Prep: 30 mins
- Cook: 15 mins
- Yields: Makes 40 sandwiches
Avocado, Bacon & Basil Pasta
Avocado, Bacon & Basil Pasta - My 15 year old daughter, Grace, texted me yesterday morning and asked if she could make dinner. She even sent a shopping list. Absolutely! I love everything about this recipe. It was delicious. My other daughter, Zoe, is going to be mad when she reads this from her college dorm with no kitchen... If you are nice, Grace might make it for you when you get home! She also did wonderful mis-en-place (a French term that literally means, "setting in place", used in cooking to describe all the prep and gathering of ingredients)!
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Noodles Romanoff
Noodles Romanoff is a recipe from the late 60's and early 70's, Betty Crocker sold a boxed Noodles Romanoff. My sister-in-law, Rhonda, used to love Noodles Romanoff. I have never had it, so it was a little tricky to find a recipe that would recreate the Betty Crocker version. I don't think it's made anymore. It was apparently missing the "orange glow" like the original, but otherwise was a hit. Warning - If you are lactose intolerant or on a diet, please step away!
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Artichoke Spinach Pasta Casserole
I tried this new version of artichoke spinach pasta. If it contains artichokes and lemon, then I make it.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 8 Servings
Chicken & Mushroom Casserole with Crunchy Stuffing Topping
Chicken & Mushroom Casserole with Crunchy Stuffing Topping is a recipe I concocted. To me, texture is key. I love things that are crunchy! I happened to have a half a box of leftover stuffing mix and decided to use it up. You could make this ahead and bake it later. Love that!
- Prep: 15 mins
- Cook: 1 hrs 20 mins
- Yields: 6 Servings
Nobu’s Miso-Marinated Black Cod
I made this Kaiseki style dinner. Kaiseki or kaiseki-ryōri is a traditional multi-course Japanese dinner. The term also refers to the variety of skills and techniques used to prepare the dishes. We had this Miso Marinated Black Cod several times while we were in Japan. I really like it. It's very mild and sweet tasting and easy to make. The main thing is that you have to marinate it for at least 24 hours or up to 3 days.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Cold Noodles with Chicken & Sesame Sauce
If you can't stand the heat..... I am not a sunny climate, hot weather type of person. I know this must be a shock to most of you, but it’s true. I hate the heat. Unfortunately, I live in Los Angeles. I try to think of things that I can make in the morning and pull out of the fridge for dinner. One of my go to meals on a bloody hot day is – cold noodles with sesame sauce. It’s a great dinner and it’s delicious. I always eat it with chop sticks and a very cold glass of wine!
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Herbed Steamed Rice
Herbed Steamed Rice - the fresh herbs really add a wonderful bright note to this rice. Every time I make something with tarragon, it's like I've used a mystery herb. Tarragon was very popular in the late 70s early 80s, but isn't used much now. This rice pairs well with Lyonnaise Chicken with Vinegar Sauce.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 4 Servings
Israeli Couscous with Dried Cranberries, Apricots & Currants
This Israeli Couscous with Dried Cranberries, Apricots & Currants is such a colorful salad. I used Traders Joe's Harvest Grains Blend, which has a little bit of orzo, baby garbanzo beans and quinoa in it. You can just used plain Israeli couscous.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 8 Servings
