Spicy Stir-Fried Chinese Long Beans

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Photo credit: Seonkyoung Longest

Here’s another one from my goto lady for Korean recipes, Seonkyoung Longest. It’s an easy and very tasty dish. The recipe below is unmodified from her original one which you can find here.

In my notes, I let you know about some of the changes I’ve done to the recipe. How I change it depends upon what I’m hungry for and what the spicy beans will be served with. It’s a versatile recipe. So, get in here and give it a go!

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Minestrone

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My lady, Colleen, made this soup for me in early 2018. I took a sip and was wowed by the taste. We’ve made it several times since and I love the taste just as much as the first time.

I made this for my son and his family shortly after the first time Colleen made it for me. It turned out well except for a small boo-boo. When I purchased the spinach, I didn’t do a good job of reading the label. Instead of baby spinach, I picked out a spinach and kale combo. It worked but I didn’t care for the texture of the kale in the soup. Anyway, on to the recipe!

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Cucumber Kimchi

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Cucumber kimchi I made just before creating this post. It’s yummy!

I enjoy kimchi which is interesting considering spicy was not something we had in our food growing up in north central Wisconsin.

This recipe is very quick and quite tasty. I snagged the recipe from my goto Korean recipe site Seonkyoung Longest. Here’s the link to the recipe on her site.

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Scalloped Potatoes

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This is a really tasty recipe that I came across a few years ago. I don’t remember where it came from and I’ve modified it to include more garlic, onions, and parmesan cheese. There’s a fair amount of garlic in this recipe but it tastes so good with the parmesan cheese. It’s just yummy.

I’ve made this many times and it’s always a hit. Also, this recipe scales well. The recipe is enough for 2 to 3 people. For the 2019 New Year’s Eve party we held, I made enough for 14 people with no problem. Just increase everything based on how many potatoes you use. So, on to the recipe!

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Spicy Corn Casserole

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This recipe is a perennial favorite in my family and with friends. In fact, I was asked to make it and bring it to the Super Bowl party we attend on February 3, 2019.

It was originally part of the 2009 edition of the Family Recipe Collection by my oldest daughter, Jen. She snagged the recipe from Paul Deen. We’ve made a small adjustment from the original recipe with increasing the oven temperature from 350° to 375°. Seems to bake better for us.

If you don’t care for spicy food, you don’t need to add any jalapeno. However, I urge you to add some and try it. This isn’t crazy spicy unless you add a ton and it does much for the overall flavor of the dish. On to the recipe!

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Curry in a Hurry

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I enjoy a good curry. One of my favorite curries is a recipe I shared in early January 2019 and can be found here. That said, this recipe is another very good one that Colleen made in January 2019.

I’m not certain of the origin of this recipe as a search of the Net came back with lots of hits. For example, Pinterest has loads of posts about this same recipe. The actual title for this recipe is Curry in a F@king Hurry. Note that I chose to drop the “F@cking” from my recipe title.

This is the first recipe I’ve posted that uses an Instant Pot/Pressure cooker. Also, noteworthy, it’s also a vegan recipe.

So, bust out that pressure cooker and make some curry in a hurry. On to the recipe…

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Uncle Ed’s Spaghetti Sauce

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Uncle Ed’s sauce served over rice

This recipe comes from my brother in law, Ed. Ed is quite the character (in a good way) and a very accomplished cook. During his life, he’s owned several bar/restaurants that all did well.

He was kind enough to share this recipe with me. This is the tastiest and silkiest spaghetti sauce I’ve ever had the pleasure of eating. Ed claims the secret is to make sure you slice the garlic and slowly sautee it until golden brown. This will give you a great tasting sauce. His claim is true based on my taste buds. Let’s go make some…

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Bourbon Cherries

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Ready to let them sit for a bit before using

Anyone that knows me is aware that I like to have a cocktail in the evening. OK, maybe sometimes more than one.

My favorite cocktail is a bourbon Manhattan. I prefer mine “up” and garnished with a cherry. Most cocktail recipes call for a maraschino cherry as the garnish. It works but a booze-infused cherry is sooo much better.

You can buy bourbon cherries, however, they are a bit on the expensive side costing around $20 for a small jar of them. In this recipe, I’ll show you how to make them at a fraction of the cost.

This recipe isn’t original. We found it on WebMD of all places. Go figure. Time to make us some yummy cherries.

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1998 Christmas Recipes

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Here are the 1998 recipes from family members. This was the first year of what became an annual tradition. Thank you, Tracy, for the idea of a family cookbook and all the work you do in pulling this together each year!