So it is a cold night and I went old school. Casserole called essentially no peek chicken.
You cook boneless skinless breasts or thighs in uncooked rice broth Campbell’s condensed soup with vegetables and basically this is my own invention because I had sort of southwestern on the brain and I had cilantro to use.
I used a can of the diced chilies and tomatoes from Aldi, a can of the condensed Campbell’s cream of cheddar soup, one of those little small wheels of queso fresco, a small onion diced up, a small bag of thawed frozen corn, oregano, salt-free chili powder, 1 1/2 cups of dry rice, 1 1/2 cups chicken broth, and four boneless skinless chicken breasts.
Basically you preheat your oven to 350°, and while you’re doing that you grease a rectangular baking dish and you put your chicken breasts in the bottom. I add a slight drizzle of olive oil to the chicken breasts.
Then, in a big mixing bowl, I put the dried rice, the onion, the can of chilies and tomatoes, the can of condensed soup a bunch of cilantro I had chopped up and the chicken broth and I mix it all together. I don’t add salt. I add oregano and sprinkle a little salt free chili powder.
I pour everything over the chicken breasts, add one of those little wheels of queso fresco all crumbled up and cover the pan tightly with nonstick foil.
You put it in your preheated oven for an 1 1/2 hours, maybe less depending upon your oven and you do not ever take the tinfoil off to peek, but as it’s getting close to done, you can stick a thermometer into the foil through one of the breast to check your temperature.
Yes it’s a little 1960s housewife but it tastes pretty good. Last time I did it with cream of mushroom soup and fresh mushrooms, etc.
What some of the people that spend so much time criticizing me don’t realize is I love to cook. I also love to garden, which is of course why I have a separate gardening blog.
A while back a friend sent me a link to a website. It was for something called Recipe Philly.
So on a complete whim, I submitted the pasta sauce recipe taught to me by my great aunts and my paternal grandmother. It’s mostly their recipe, but I tweaked it and wrote it down.
I know that this sauce recipe is good enough to compete with. I’ve actually had people who are professional chefs, and in the restaurant industry tell me so over the years. I also just love the idea of the sauce I learned to make as well as gnocchi in a kitchen at 11th and Ritner when I was a little girl, could be shared with a broader audience.
I still have very distinct memories of the big ceramic top kitchen table that used to hold 8 or 10 of us at one time being cleared for first chopping up vegetables and what not going into the sauce, and then as a workstation to make the gnocchi.
The gnocchi is also another recipe that I finally wrote down because I was taught how to make it by feel. You could just feel when the dough was right.
When my father’s mother would sometimes babysit us when we were in high school and my parents were traveling for my father’s job at the time, I would have these memories of Saturday mornings, and even Sunday mornings, waking up to the mingled smell of fresh coffee and garlic and onion Starting to cook in the bottom of a Dutch oven for sauce.
It was these memories that I was all excited to bring to this competition. And I’m hardly a reality show person. But it was because this was really kind of a cooking thing I was interested. Finally, I’m at a place in my life where I have the time to do something like that.
But life throws you curveballs. I was interviewed on a zoom submitted my application and invited to compete tomorrow in Philadelphia but at the same time this was happening, I have a dog who developed cancer. And the reality of life and the responsibility to my pet means I can’t leave her for 8 or 10 hours right now.
So this morning, I had to decline. I had my recipe ready. I had my photos. I had my recipe card. They want it filled out done and a copy of my application. I sent the producers who gave up their valuable time for me an email apologizing. I didn’t want to just not show up that would be rude and disrespectful of their time and energy into this project which I think is a fun as well as cool idea.
If my recipe had been chosen, it would’ve been featured in this brand new restaurant opening in Philadelphia. If my recipe had been chosen, I think it would’ve amused the ghosts of my ancestors. This recipe was obviously taught to my great aunts and my grandmother by their mother, who immigrated to this country with her husband their father has a very young woman for a better life. This recipe is part of the DNA of my American story because we are a country of immigrants.
Those people, who would’ve been my late father’s maternal grandparents came here for a better life. If they hadn’t existed, the future generations of which I am part of the current present generation never would have existed.
So for the time being, I don’t get my home cook moment, but for the love of my dog, I just can’t do it. And I really wanted to. But sometimes the timing in life and being a grown-up and being a responsible pet owner have to come first.
If these people at Recipe Philly would ever want to talk to me after today about my recipe and competing when they actually film, I would welcome that opportunity. But sadly, I know that’s not how the process works, so it’s just not my time.
Last night’s roast chicken with a curry paste in leftover form first became a bone broth.
Then, after broth was cooked and strained, the chicken I had leftover that had been separated from the carcass prior to bone broth was shredded and added back along with finely chopped vegetables (fresh spinach, red cabbage, red onion, celery) and simmered along to perfection.
Some of the mashed potatoes left over from the chicken became gnocchi- just enough to cook separately and fresh for bottom of the bowl and soup ladled over it.
Now last night’s chicken was a happy experiment. We love curries and I thought why not try a curry roasted chicken?
I made a curry paste and used it to roast the chicken with it.
It wasn’t too complicated to make the paste. It was a couple different kinds of curry powder that I have, red curry paste, olive oil, salt, pepper, garlic powder.
I thought that the leftovers would make a good bone broth and they did. And last night I decided some of the leftover potatoes would make great gnocchi.
And it all worked! In an era of expensive grocery prices, it was a thrifty solution to stretch groceries and make leftovers more fun!
Google for the creamy lemon zucchini pasta recipe. I used the All Recipes version of the recipe.  I signed up for I guess recipes from them and this one looked good.
I added a little more liquid than the recipe called for and I used half-and-half instead of heavy cream and also added a little more garlic and a little bit of onion minced up. I also used white vermouth because I didn’t have any white wine open.
I will note I never made this recipe before and when I went to Google to find everyone the link, I discovered that Bon Appétit and many other places have similar recipes.
It is not heavy. It’s surprisingly light and I really enjoyed it. 
I wanted to make my husband a special anniversary dinner and one of his favorite things in the whole world is cheesecake. Good cheesecake, not loaded up with anything, so I went rummaging around and decided to make him a New York style cheesecake.
I will give you the basic recipe. Mine is slightly bigger than this recipe because my spring form pan is a little bigger. But if I try to explain how I increased it incrementally, it will get too confusing for people who are just trying to follow a recipe. For those who really want to know, I didn’t increase the filling. It was just that I also had more graham crackers and no place to use them so it was an additional half cup or so of graham cracker crumbs, so I added half a stick more of melted unsalted butter.
I originally found this recipe on the Aldi tab on Instacart. Instacart has these little recipes that they put in next to the different stores that they deliver, and this one looked fairly simple and it was. I did tweak it a little to suit me. I increased the vanilla extract, I increased the sugar slightly, and I added cinnamon and a dash of cardamom. I also substituted cinnamon graham crackers for regular graham crackers. I make my own crumbs in other words and it’s not very scientific. I put them in a plastic bag and I beat them with a kitchen mallet until they’re crumbs.
Full ingredient list
2 cups cinnamon sugar graham cracker crumbs
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 1/3 cups granulated sugar (I say a generous 1/3 of a cup. )
2 1/2 tsp. vanilla extract
4 large eggs
1/3 cup sour cream
1/3 cup heavy cream
Cinnamon
Dash cardomom
Preparation: 1 Preheat oven to 350°F.
2 In a bowl, mix graham cracker crumbs, about a teaspoon of cinnamon, a dash of cardamom, and melted butter until well combined. Press mixture onto the bottom of a 9-inch springform pan.
3 In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add about four dashes of cinnamon.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in sour cream and heavy cream.
6. Pour mixture over the crust and smooth the top with a spatula. Dust the top with a few dashes of cinnamon. 
7. Bake for 45-50 minutes or until the center is almost set. *Bake with a Bain Marie or pan of hot water* on shelf below shelf you place cheesecake to bake on in the oven* I will also note that I put my springform pan on a lined cookie sheet before putting it into the oven because I have had pans like this leak before in the oven. in the case of a cheesecake. I think it helps. Keep it level as well. The original Aldi recipe does not call for these additional steps and apparently you can bake this cake without a Bain Marie.
8. Turn off the oven and let the cheesecake cool inside for 30 minutes.
9. Remove from the oven and run a knife around the edges of the pan to loosen the cheesecake.
10. Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
It’s a rainy day. It has been damp and rainy and then gray and damp and now it’s raining again. It is the first day of fall, and a perfect day to make soup.
Potato leek soup came to mind. I had all of the ingredients!
When I heard it was going to be a rainy weekend, I went to the freezer to retrieve the end bits of whole chickens that I save along with gizzards and necks from whole chickens that I had roasted. I save all this to make bone broth with.
So this morning instead of getting out the Instant Pot, I did bone broth the old school way, in a big soup pot on the stove.
I took the gizzards, and necks, and two 1 quart containers of roasting pan juices and chicken carcasses and tossed it into my big Great Jones soup pot.
I mention the brand because I love Great Jones cookware. I discovered them a few years ago on the Today Show when they were just starting out, and I had some pots that I wanted to replace, so I tried a couple. Now, a few years have gone by and the majority of my cookware for every day stuff is from them. I will never, however, give up my love for vintage Dansk Kobenstyle Dutch ovens.
In the soup pot, along with the chicken carcasses and necks and gizzards, I added a few things. Salt, 2 cups of rosé wine, because that was what was open, a half dozen carrots, one onion, two bay leaves, and spices. I chose Shwarma seasoning and Za’atar. Don’t ask me how much I just threw a couple of dashes in. Then I added some more water so that the soup pot was about 2/3 full. The pot called “Big Deal” is 8 quarts.
I cooked everything together I guess about three hours. Then I allowed the broth to cool slightly, and I removed the carrots to their own bowl to be used in the next stage of the soup. I removed all of the bones and gizzards, leaving just the broth. I then skimmed the fat off of the top of the broth.
Then I rough chopped two red onions and tossed them in the pot with the skimmed broth. I had already sliced a bunch of fresh leeks and had them soaking in ice water to make sure all the sandy soil had lifted away. I drained the leeks and tossed them into the pot.
Next I took dozen small potatoes that I had harvested from my own garden a week ago, and quartered them. The potatoes went into the pot as well. I also have the carrots I had made the bone broth with. They were sliced smaller and added back.
The last step before the next cooking stage, was to add thyme and tarragon, which I have fresh and growing in my garden.
Everything cooked together another two hours.
I then got out my little Cuisinart immersion blender and emulsified everything in the pot as it was cooking. I kept the soup on low, stirring often, and let it cook down another hour.
It was now cooked down enough that I tasted it and I adjusted the salt and pepper and added a little more seasoning. I even added a very small cheese rind. Just to add another layer of flavor.
The soup tastes very good and this is my spin on potato leek soup. I have not added any cream. A lot of the recipes I consulted before creating my own don’t call for cream.
The soup will now cool and then it’ll be put away and after the flavors meld for a day or so, I will serve it for dinner.
This is a semi homemade kind of a cooking post. Languishing in the chest freezer. I found a random graham cracker crust. I had been thinking of making a pie because I had leftover cherries and a couple of apples that needed to be used.
So I decided that I was going to make my fruit pie with my graham cracker crust. I let the graham cracker crust thaw, and while I was doing that, I got the crumb topping and the fruit prepared for the filling.
A fruit pie is not rocket science. It is fruit, sugar, lemon, or lime juice, and a few tablespoons of flour, or some people use tapioca. And spices if you’re adding any. In fruit pies, I like cinnamon, cardamom, and ginger.
First, I pitted all my black cherries. I will admit that is a bit labor intensive because I don’t have one of those handy little pitting machines. I added them to the bowl with sugar, cinnamon, ginger, cardamom. Not a lot of spices because it’s a summer pie not a fall pie — just enough to give it a delightful flavor profile.
Next, I peeled my apples and sliced them paper thin like I was going to make a Tarte Tatin. I added them to the cherries and the sugar and spices and added the juice of two small lemons. That’s what I had on hand I said that to the side.
For the crumble topping I used half a stick of unsalted butter, cubed, into little pieces, a handful of oatmeal, brown sugar, a dash of cinnamon, and flour. I used one of those fun pastry cutters to cut everything into a crumble status.
Oh, and I almost forgot. I had an oven preheating to 350°.
Pie assembly was very simple. I put the filling in the graham cracker crust. Next I patted in and slightly mounded the crumble topping over the filling.
**I assembled this pie on a baking sheet because I put pies on a baking sheet in the oven so if they bubble over, they don’t cause a huge oven mess**
My final step before the oven was using my silicone piecrust cover around the edge of the graham cracker crust, so nothing burned.
I baked my pie for about 50 minutes in my preheated oven, and the result was surprisingly delicious. I had never used a graham cracker crust before on a summer fruit pie. I actually like the way it turned out. I forgot to take a picture of the pie before I cut it last night so above is just a photo of a little slice.
I am sorry this is a little of this and dash of that recipe, but that’s kind of how I roll in the kitchen half of the time. But I am writing this down enough that I can repeat my happy pie accident.
The pie tasted great, and the graham cracker crust was a good complement to just a fruit pie. It also cut down the preparation time considerably since I didn’t make a crust from scratch.
I have a slight obsession with French Onion Soup. I’ve written about it before and my quest to find and develop a recipe I really liked and I think that was in 2015. I have been fiddling and fiddling with the way I make it, and I think this is the best batch so far.
My friend Karen‘s mother made the best French Onion Soup I’ve ever had anywhere. It was even better than the H.A. Winston soup that we all loved growing up. But I’ve kind of developed my own now which isn’t bad if I do say so myself. But I definitely have a memory of being in Karen‘s mother’s kitchen when she had that soup cooking. The aroma and the fragrance of it just filled the room.
I start my soup the day before with roasting my beef bones in the oven for beef stock. Then I throw everything into a stockpot with wine, water, and a 32 oz. container of low salt beef broth. To that I had a couple of carrots, celery or Celeriac (celery root), onion, fresh herbs, and that’s how I make my beef broth. This time I made my beef bone broth with Celeriac, because that is what I had. I cook this for a few hours. I let it simmer and cook down and condense. If I do it in the instant pot it takes a lot less time for the broth component.
I prepare the beef bone broth the day before because I like to fish the bones out of the broth and dispose of them, and then put the broth in the refrigerator overnight because then as you can see from the photo I shared above, I can skim the fat off the top very easily. This bone broth I made this time was truly gorgeous. This morning it was totally gelatinous like a consommé. That’s what you want.
Also, people always ask me how many beef bones I use. Honestly? It varies and this time I had 10 beef bones.
I line a big sheet pan with aluminum foil. Then I sprinkle them with just a smidge of olive oil and add salt pepper, Herbes de Provence, and garlic. When I roast them I do it at a 375° oven. I just keep an eye on the oven I think they were roasted through in about 35 to 40 minutes. Then I just turned the oven off and let everything cool down a bit before I bring them out of the oven and throw them into the stockpot as indicated above.
These bones were actually a surprise I did not know I still had in the bottom of our chest freezer they had come with a meat order from our local butcher, Worrell’s. Truthfully, you really do have to go to a local farmers market meat purveyor, or a local butcher shop to get good bones. And ask before you want to make the soup, because it’s not like the good old days and they don’t always have the bones.
The next day I start with caramelizing my onions, and today’s onions are the last I will ever get at Pete’s Produce Farm in Westtown which makes me sad. I use a combination of red and white onions. I add a little salt, a couple of tablespoons of butter, and a couple of dashes of balsamic vinegar to the bottom of the pot. You do want to caramelize your onions, but pay attention or they will burn. I almost killed them today because I was on the phone when I was doing this.
I also add mushrooms now to my recipe and that is pretty much because my husband loves mushrooms. The mushrooms, Cremini, came from Pete’s as well. I am so going to miss the produce and that store because these mushrooms were the prettiest I’ve had all year to cook with. But I have to admit that adding mushrooms especially this kind to soup add another layer of flavor that is just wonderful.
When I’m putting it all together after the onions have cooked down and caramelized, if I feel there is not enough liquid, then I will use a little additional bone broth or Better Than Bouillon to help it along. And you also cannot forget your healthy dash of Flavor Master’s Gravy Master. Why? Because that is something they put in the H.A. Winston soup when they were making it.
Today I did add an 8 ounce container additionally of bone broth. I also added a good half a bottle of wine
I wish I had a more exact and proportionate recipe written down, but I don’t a lot of times I cook things by the way I think they feel.
I will serve my French onion soup in a few minutes with a little shredded Gruyère on top but I don’t do the whole thing with the big hunk of bread and put it in the broiler. That’s too much work for me. The soup is work enough on its own. Besides it’s something I always eat around French onion soup when I get it at a restaurant, anyway.
We are also having an arugula and spinach salad with elite seasoning tomato and a honey mustard vinaigrette.
I am making soup. And I had to start at one step of the soup which involved caramelizing onions, and the phone rang. It was someone I hadn’t spoken with in a while and I moved to the next room to take the call and forgot about what I was cooking on the stove.
I am sorry I forgot to take a picture of what it looked like when I returned to the kitchen and almost had a stroke. I removed the onions that were caramelized and not utterly destroyed and put them in a mixing bowl.
But then I was looking at the bottom of the pan and I’m thinking to myself I am never going get this clean. And it’s one of my favorite pots (by Great Jones– I am a fan of their cookware.)
So I’m standing there wondering what I’m going to do and I remembered what my mother’s mother, my maternal grandmother taught us to do. She used to make a paste out of baking soda let it sit for a minute, then add water and basically boil it on the stove. The burnt on bits literally float to the top of the water surface which is what you see in the first photo.
Next you allow the pan to cool down and it’s an easy cleanup with not a lot of scrubbing. Basically I used one of those safe scrub sponges with Dawn dish soap on it and cleaned the rest up.
I don’t know if anyone else does this or knows about it. But I’m glad I remembered it this morning because the second photo you will see as what the pan looks like now.
I will now go back and start this step of my recipe over.
Sometimes old hacks are the best, and I was reminded not to leave my pans unattended when I’m cooking!
Hi there! It’s me your friendly neighborhood kitchen sink cook here. I am really making a concerted effort because of inflation vis-à-vis food costs to cook with what I have on hand, and not go out of my way for extra special items.
I had some beautiful cod fillets in the freezer, we get seafood every few months from Wild Alaskan Seafood Company. We only buy sustainable fish, and generally speaking, it’s a lot of “white” fish.
And one of the things I like in the winter is cod stew. I have actually written about it here before. But I don’t feel like the winter heaviness so I decided to go it slightly different.
In my cupboard I had an unopened jar of red curry paste. So I decided a red curry sauce it was. I sliced up two onions thin and halved – like semi-circles. To that I added four diced cloves of garlic, a little extra-virgin olive oil, a little salt. I needed a little moisture there while I was cooking the onions down so I added a couple dashes of this German red wine vinegar I have.
Once the onions were cooked, I added a 15 ounce can of these little Mutti tomatoes. They literally look like miniature plum tomatoes. I also added a couple of tablespoons of tomato paste and fresh basil. I smashed the little tomatoes before adding them to the pan to release all their juices. Once that started to come together in the pan on a low to medium flame watching it so it didn’t boil, I added about 3 1/2 tablespoons of red curry paste. I use the Thai Kitchen curry paste if you’re interested.
After the sauce came together, I took my next step. I opened one can of classic coconut milk unsweetened. It is either a 15 ounce can or maybe it’s a 14 ounce can, I forget. I gently incorporated all of the coconut milk into the tomato onion basil sauce, and added a few more leaves of basil and turned the sauce to low.
Next I took my cod fillets out of the refrigerator and put them onto a plate. I added a little salt and pepper to both sides and let them sit for a minute. Now they have been added in to the red curry sauce and everybody’s cooking nicely on a lowish flame.
I am making rice with saffron to go with it. It’s very simple, it was so easy to make, yes the recipe came out of my head, and finally the sauce tastes amazing!
