29 Tuesday Jan 2019
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Growing up in Wisconsin, this was one of my favorite meals. It’s just good comfort food.
After I was out on my own, I continued to make it from time to time. It’s been many years since I last made this so it was wonderful to have all the memories come flooding back as I was posting this recipe.
This recipe is part of the 1998 collection. Again, thank you, Tracy, for doing this for our family.
Continue reading29 Tuesday Jan 2019
Posted in Recipes
In the first edition of the family recipe collection in 1998, Tracy put in her most loved recipes from our childhood. This is another good one that I continued to make after heading out on my own.
Like the Texas Hash, I made this for several years as my own family was growing but it’s been several years since I last made this one. I may have to give it a go in the near future.
Continue reading20 Sunday Jan 2019
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My brother-in-law, David, is an avid hunter. Living in Wisconsin, he enjoys all types of hunting to include deer season. For 2016, he and his wife Jaymi provided us with a couple of tasty recipes for venison. If you’re not into venison or can’t get your hands on any, use beef!
Continue reading20 Sunday Jan 2019
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05 Saturday Jan 2019
From Dave (from Cook’s Country)
WHY THIS RECIPE WORKS:
Juicy, ultra-tender prime rib is the ultimate roast beef. To cut its size to suit two, we opted for a 1 1/2-pound, 1 1/2-inch-thick bone- in rib-eye steak. We seared our steak in a hot skillet to develop a crust and then finished cooking it gently in a low 200-degree oven to ensure a perfect medium-rare. While the steak roasted away, we used the fond in the skillet to build a flavorful pan sauce with red wine and beef broth, adding a touch of ketchup. Be sure to brown the edges of the steak to render the fat. You can do this easi- ly by using tongs to hold the steak on its side in the hot pan. SERVES 2 Continue reading
05 Saturday Jan 2019
From Dave
This recipe comes from one of my favorite recipe websites: Seonkyoung Longest. She has 3 different sauces for the meatballs and you can find it here. The spicy Asian sauce is my favorite but all are good.
I’ve made the meatballs several times with the most recent being our Holiday Open House in December 2018. I made them a bit on the spicy side but folks seem to really enjoy them. Continue reading
05 Saturday Jan 2019
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Recommended by Dave from SeonkyoungLongest.com and shared by Tracy and Vern.
Yes, yet another one from Seonkyoung Longest. Galbi is just downright delicious! Unless you hate beef, I’ve never met anyone that doesn’t just love the flavor. Continue reading
03 Thursday Jan 2019
I do love Korean food! Curry rice is another favorite of mine.
This recipe is simple and fast. It’s so comforting especially during the colder time of year. Warms you right up!
This recipe came from my friends at the Kitchn and the original recipe can be found here. I have modified it to include more veggies.
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