tag:blogger.com,1999:blog-47346617347410628212012-01-27T11:07:01.248-05:00Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.comBlogger7441100tag:blogger.com,1999:blog-4734661734741062821.post-52420098351529587022012-01-25T19:59:00.001-05:002012-01-25T20:08:54.943-05:00

I don’t know what made me buy a package of kielbasa.  It’s not something I cook or eat.  But there it was in my fridge, waiting to be used.  Since my hubby would be the one eating it, I decided to get his opinion on which internet recipe sounded the best.  He picked this one, and it’s a winner.  It’s so good, in fact, that when I took a bite to taste-test it, I went back for more.  It’s so

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-89545241589865233382012-01-23T20:05:00.001-05:002012-01-24T10:09:52.585-05:00

Pound cake is quintessentially Southern.  It is a versatile cake that lends itself to many interpretations and uses.  When made properly, pound cake is light and airy and a delight to eat.  I’ve made this Southern Living recipe twice:  once with white sugar and once with a combo of white and brown sugar.  Both versions were good, but the one with brown sugar had a caramel undertone that I

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-89699929914186155262012-01-21T19:48:00.002-05:002012-01-21T19:54:31.197-05:00

This is possibly the best recipe for coconut cake/cupcakes ever.  Don’t just take my word for it.  My taste testers all agreed that it was.  That includes my picky hubby who raved for days afterward.  You’ll need to buy cream of coconut for the cupcakes and the frosting.  Try the Asian section of your supermarket.   Sometimes it’s called coconut cream. Swiss buttercream is amazingly easy to

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-63528046231585507612012-01-18T18:56:00.000-05:002012-01-18T18:56:40.774-05:00

Swiss buttercream frosting has a bad rap.   Many home cooks are intimidated by its ultra-silky, smooth texture and buttery, creamy taste.  I know.  I was one of the intimidated.  Not anymore – I’m now the #1 fan of Swiss buttercream.  There is no frosting like it.  It just kind of melts in your mouth as you savor its amazing richness without the uber-sweetness of most frostings.  Surprisingly,

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com9tag:blogger.com,1999:blog-4734661734741062821.post-1910900621477844002012-01-17T06:30:00.001-05:002012-01-17T06:30:00.684-05:00

I hope you're in the habit of buying fresh beets.  They are wonderful when they're roasted, and so easy to do.  Just cut the beets away from the beet greens, scrub, wrap in foil and bake at 400F for about 40 minutes, or till tender when pierced with a fork.  Peeled and sliced, they're a great addition to a tossed salad, and equally good as a snack.  But what about those greens? Don't throw them

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-4734661734741062821.post-89159164876823707552012-01-16T06:30:00.000-05:002012-01-16T06:30:01.026-05:00

This is a delicious pea soup, rich with the flavors and ingredients that men love.  Though the broth is thin, the addition of beef stock gives the soup a beefy heaviness.  If you like your pea soup thick, use 3 cups of chicken broth.  Add more, a little at a time, till you get the soup to the consistency you want.  Hubby lapped this soup up while holding up one thumb.  I much prefer the

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-26212797277860640162012-01-14T15:52:00.001-05:002012-01-14T21:00:14.472-05:00

A rich, buttery cake is filled with chocolate chips, cinnamon, sugar and cocoa, then toped with  a crunchy, buttery pecan-chocolate chip streusel.  I found this dessert to be heavenly and I savored each and every bite.  Hubby thought it was heavy.  When it comes to cakes, he likes super-light textures.  He was alone in his critique, however.  All others who tasted it loved it. The recipe was

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-90515178622917536342012-01-13T11:39:00.000-05:002012-01-13T11:39:37.032-05:00

Ever since our dinner at Taverna Mythos in Morehead City, I've been dreaming about Greek food.  So when I found this recipe, I knew I had to try it.  It's a simple recipe with few ingredients and it goes together quickly.  Perfect for a cold winter's day, the potatoes and chicken are nicely flavored and provide a comfort-food meal that will warm your innards.  Adjust the garlic down if it's not

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-36637035696959331092012-01-12T11:01:00.000-05:002012-01-12T11:01:57.171-05:00

I'm not a big fan of commercially made coconut extract, so I was excited to find this recipe from Alton Brown.  The coconut flavor of this extract is not strong and overpowering like some extracts can be.  Instead,  the flavor is subtle and mild, and that's okay with me.  I keep it in the fridge. Homemade Coconut Extract Source:  Alton Brown, Food Network Rating:

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-46412700305414618062012-01-11T06:30:00.001-05:002012-01-11T06:30:04.949-05:00

The January 2012 edition of Bon Appetit magazine highlighted Canadian sugar shacks, along with creative Montreal chef Martin Picard and some of the recipes from his new cookbook, “Sugar Shack Au Pied de Cochon.”  (The cookbook will be available next month through the shack’s web site.  To enter for a chance to win a copy, go to bonappetit.com/go/shack.” I was intrigued by the article.  It

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-49561530718764483142012-01-09T06:30:00.002-05:002012-01-09T10:21:41.230-05:00

My subscription to Food Network Magazine has expired, and I decided not to renew.  Though the mag is filled with beautiful photos and lots of recipes, I decided to branch out in other areas.   (My current subscriptions include Bon Appetit, Southern Living, Garden and Gun, Good Housekeeping and Eating Well -- and I love each one.)   Before my Food Network Magazine (FNM) subscription expired,

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com8tag:blogger.com,1999:blog-4734661734741062821.post-28418455753371624972012-01-07T06:30:00.002-05:002012-01-07T06:30:01.544-05:00

One of the first muffins that I made as a new blogger in 2007 was a Pumpkin Rum-Raisin Muffin with Rum-Spice Glaze.  The muffin was light with a dense crumb and luscious with rum-soaked raisins.  The glaze, made with the drained juices of the plumped raisins, was to die for.  I resurrected that recipe, halved it to make 12 standard-size muffins, and made it with half white whole wheat flour

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com11tag:blogger.com,1999:blog-4734661734741062821.post-9109426260254023912012-01-06T06:30:00.002-05:002012-01-06T06:30:01.944-05:00

Wheat --the staff of life for so many cultures.  Yet, more and more people in America are opting out of wheat consumption.  Take, for instance, Hugh Garvey, who wrote:  “I’m not eating pizza and I’m psyched.  No, I don’t have celiac disease.  Yes, I feel 300 percent better now that I’ve cut gluten out of my diet:  improved mood, even energy, and an absence of the muscle aches that plague the

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-3569370244017678412012-01-05T09:43:00.000-05:002012-01-05T09:43:50.130-05:00

Since I started eating low-carb meals, pancakes went out the window along with a host of other favorite comfort foods.  Being pre-diabetic, I need a breakfast with enough protein and fiber to keep my blood sugar stable for a few hours.  And that’s just what these delightfully light and substantially filling pancakes do.   The recipe originated on chickensintheroad.com.  It was a good

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-2699193171340063672012-01-03T20:12:00.001-05:002012-01-03T20:14:13.412-05:00

Here’s a recap of last year’s best recipes.  January:  Scott Peacock’s Ideal Pecan Rolls have outstanding texture and flavor. Uber-decadent  Biltmore House Restaurant Caramel Apple Cheesecake Pie is a special, worth-the-trouble dessert that will bring plenty of raves. February:  Chocolate Cream Pie with Orange Mascarpone Cream Topping won more than just my heart.  It was runner up in Emile

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-61013538422986474712012-01-02T17:16:00.000-05:002012-01-02T17:16:28.984-05:00

Some of you may eat this as a main dish, but I like it as a side dish.  Either way, this is an easy and delicious recipe that brings comfort to my soul on a cold wintry night.  The bonus, of course, is that it tastes richer than it actually is.  You can use any pasta that suits you and the mushrooms are optional, though I think they add something wonderful to the dish.  Originally from Taste

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com11tag:blogger.com,1999:blog-4734661734741062821.post-60284699785227088282012-01-01T06:30:00.000-05:002012-01-01T06:30:02.388-05:00

Happy 2012!  Here’s wishing that you keep every New Year’s resolution you’ve made.  I don’t make New Year’s resolutions, but I love hearing and reading about those made by others.  Like Adam Rapoport, Editor in Chief of Bon Appetit magazine.  Adam loves food but recognizes he needs to live a “little” bit healthier.  He’s decided to continue enjoying the foods he loves on occasion, while

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-16457355792634509332011-12-27T14:35:00.000-05:002011-12-27T14:35:59.849-05:00

Here’s an easy way to eat your greens:  make this fabulous pesto.  Toasted nuts, garlic, lemon juice and Parmesan cheese bring nice flavor profiles to the asparagus and spinach.  Serve it or take it to your next gathering, with fresh veggies, crackers or chips.  Use it as a sandwich spread or as the base for a gourmet pizza.  I sometimes eat it straight out of the jar, it’s just that good.

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-5432612515987603172011-12-20T15:31:00.000-05:002011-12-20T15:31:27.033-05:00

Make the best spiral-sliced ham ever -- moist and delicious -- following the easy steps I've outlined.  And don't forget the sweet potatoes.  I've included a link to the easiest and best candied sweets. Finally, for something different that the crowd will love, try my pineapple stuffing.  It's a recipe from many years ago that still pleases. You'll find the recipe for the ham plus links to

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-36169143954583974982011-12-18T12:12:00.000-05:002011-12-18T12:12:05.214-05:00

Here is a dessert that everyone will love.  It’s rich, decadent and absolutely mouth-watering delicious – perfect for a holiday gathering.  You’ll get 12-16 servings from this 9” cheesecake pie, and unless you are serving gluttons or giants, no one will be able to request seconds.  It’s that rich and filling, but oh, so very good.  It’s not a 1-2-3 quick recipe, but very worthy of your time

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-4237805619920121502011-12-13T06:30:00.002-05:002011-12-16T12:21:49.802-05:00

Here’s a rich, creamy, firm, New York-style cheesecake that delivers a subtle Nutella flavor from Nutella that is spread over the cooled crust before adding the cheesecake filling.  The filling, itself, has hazelnut liqueur added, and the cheesecake can be topped any way you like.  In the above photo, I sprinkled with bittersweet chocolate shavings and toasted chopped hazelnuts for a nice crunch

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com7tag:blogger.com,1999:blog-4734661734741062821.post-9075387959480506892011-12-06T20:23:00.001-05:002011-12-06T20:30:32.931-05:00

When I unpacked this year’s box of free Kikkoman products, there were two bottles of Ponzu Lime sauce.  For those of you who may not be familiar with Ponzu, it is a tart citrus-based sauce commonly used in Japanese cuisine.  Ponzu shoyu  is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu.  But, back to the box.  When I saw the two bottles of lime

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-52136522065132242042011-12-05T06:30:00.003-05:002011-12-06T20:02:50.464-05:00

  Last fall, I was contacted by the Rogers Group and asked to use one of their Kikkoman recipes and blog about it.  In return, the Rogers Group sent me a basket of Kikkoman products and a $25 gift certificate to purchase a turkey.  I accepted, tweaked their recipe to my liking and found a new family favorite:  Soy-Apple-Brined Grilled Turkey.  We’ve had it several times since last fall and

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-14977580793627845462011-12-02T06:30:00.003-05:002011-12-04T12:10:17.390-05:00

In December of 2009, I made a scaled-down version of the Four Seasons Hotel Chocolate Ginger Cookies, thanks to Kristin of the Schell Cafe blog who was able to track down the chef and get the recipe.  She then worked it down to a sizeable batch for home cooks.  The cookies are amazing – crispy edges with chocolaty chewy centers that have a nice zing from the ginger.  Today’s cookie is from

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com7tag:blogger.com,1999:blog-4734661734741062821.post-53196508263422133342011-12-01T17:10:00.000-05:002011-12-01T17:10:54.513-05:00

This year was a bad one for New Bern area pecans, thanks to the unwelcome visit of one blustery Irene.  All the unripe nuts were blown off the trees before they could be harvested.  Fortunately, I found pecans at Sam's Club and I still have some in my freezer from last year.  I love the buttery flavor of pecans, especially in shortbread cookies where they can be the star.  Like this recipe from

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-4734661734741062821.post-43385317364440466282011-12-01T06:30:00.000-05:002012-01-01T11:27:26.801-05:00

Here are some of my favorite Christmas cookie recipes.  Click on the links provided to get the recipes. Bon Appetit’s  Chocolate-Peppermint Bark Cookies are one of my favorite cookies of all time.  They look beautiful and festive on a holiday cookie tray.   Dark and white chocolates and peppermint candy form a bark on a shortbread base -- I could eat these all day long. Who else but Pillsbury

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com18tag:blogger.com,1999:blog-4734661734741062821.post-58752504881087350082011-11-30T14:03:00.000-05:002011-11-30T14:03:15.500-05:00

For the Nestle holiday cookie contest, I entered Chocolate-Almond Snowballs.  These are fudgy treats covered in white chocolate ganache and coconut.  Two bites of deliciousness.  The dough is made in a food processor, so easy.  The recipe is now on the Nestle Facebook Ap.  You can get it by clicking here.  Once you are at the site, click on "view entries."  Scroll down till you see the above

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-16464222645756270882011-11-30T06:30:00.001-05:002011-11-30T06:30:02.154-05:00

If you’re looking for the best recipe for these delicate cookies (aka butter balls, Mexican wedding cakes and Russian tea cakes), look no further.   I always thought the best version would have a higher ratio of nuts, but Pillsbury uses fewer nuts in their recipe, producing a more tender cookie.  They also use a higher ratio of vanilla. I made 3/4 of the full recipe, but used the full amount

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-13972893805107301492011-11-28T21:02:00.000-05:002011-11-28T21:02:35.482-05:00

Want a free and easy way to spruce up your artificial Christmas wreath?  Try this idea.

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-49068119934604452032011-11-28T06:30:00.001-05:002011-11-28T06:30:01.084-05:00

In November of 2007, The Baltimore Sun revisited their favorite holiday cookie recipes.  They reviewed 75 of their favorites from 2000 - 2006 and picked the top ten.  The one I adapted for today’s post was originally titled “Espresso Thumbprint Cookies,” by Donna Macek.  Donna found the recipe in a supermarket magazine, of all places.  The thumbprints are filled with a soft, fudgy espresso

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-4734661734741062821.post-49223123753184426272011-11-26T06:30:00.003-05:002011-11-26T11:02:52.756-05:00

My Sicilian mother-in-law used to make the most wonderful fig bars.  Unfortunately, I never got her recipe, but this one from a 1960's Pillsbury recipe is not bad.  Of course, you have to love figs, because that’s the main ingredient.  The recipe makes 4 dozen, a nice batch of cookies for Christmas, or any time of the year. Fig-Filled Bars Source:  Ann Pillsbury

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com5tag:blogger.com,1999:blog-4734661734741062821.post-37128790535356680102011-11-20T12:32:00.000-05:002011-11-20T18:12:54.544-05:00

My favorite turkey recipes: #1 favorite --  Soy-Apple Brined Grilled Turkey with Apple Jack Cream Gravy #2 favorite -- Emeril's Big Bird with Giblet Gravy My favorite stuffing recipes:German Potato Stuffing (easy and so delicious, a real crowd pleaser!)Daddy's German Filling (a lot of work, but everyone will go nuts over this!)My favorite sides dishes:  Glazed Sweet Potatoes (super, super easy

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com15tag:blogger.com,1999:blog-4734661734741062821.post-89841183415863919202011-11-18T12:32:00.000-05:002011-11-18T12:32:11.241-05:00

When I was a finalist at the Branson Taste of Home Great American Pie Bake-off, Al Roker, one of the judges, gave all of us a signed copy of his barbecue cookbook.  In it were several chili recipes, one of which was his.  I doctored it up quite a bit because I like a chili with complex flavors, and his recipe  seemed very one dimensional.  I doctored it so much that I can no longer call it by

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com5tag:blogger.com,1999:blog-4734661734741062821.post-18967822262766485132011-11-15T06:30:00.002-05:002011-11-16T14:49:45.873-05:00

This is a great recipe from the April 2010 issue of Ladies Home Journal.  The recipe is actually for a cake baked in a 9-by-13-by-2-inch pan, but I wanted cupcakes.  The cupcakes don’t crown, which could be a good thing or a bad thing, depending on how you view it.  I viewed it as a good thing, because it’s easier to swirl frosting on a flat cupcake.  The only other problem is that there’s

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-32583761804230200432011-11-12T06:30:00.003-05:002011-11-12T14:16:37.950-05:00

Not quite up for a fussy apple pie?  Make this easier galette with only 1-1/4 lbs. of apples on top of a luscious almond cream filling.  The sophisticated flavors and rustic presentation are perfect for company, or just make the galette for yourself and your family.  You’ll get 6 - 8 servings of a rich, flavorful dessert.  And if you use my new favorite pie dough recipe, you’ll all be raving as

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-87793343044725510342011-11-09T06:30:00.002-05:002011-11-12T14:20:18.066-05:00

Pie crust made with nonfat Greek yogurt?  Weird, yes, but amazingly tender and uber-flaky, too.  It’s a cinch to mix – right in your stand mixer!  The crust has a wonderful flavor and texture that belie the simplicity of this recipe.   No doubt about it, this has become my new favorite pie crust, thanks to salad-in-a-jar.com.  Flaky All-Butter Pie Crust with Nonfat Greek Yogurt

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com11tag:blogger.com,1999:blog-4734661734741062821.post-87439467086869771692011-11-07T06:30:00.010-05:002011-11-07T06:30:04.985-05:00

I never tire of trying new pumpkin pie recipes.  This one is from Better Homes and Gardens November 2010 issue.  BHG included a recipe for Hazelnut Mousse to be used as the pie topping, which I didn’t make this time.  The pie, itself, is spiced and sweetened nicely.  The recipe recommends prebaking the crust, but I opted not to do that, since  I’ve had good luck in the past without

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-75057289394375788762011-11-01T06:30:00.001-04:002011-11-01T06:30:02.380-04:00

The February 2009 issue of Better Homes and Gardens profiled Juliana Hale of the BHG Test Kitchen and her soups, of which this was one.  Juliana grew up in a family of 12 and is a real soup advocate.  Her recipe for pumpkin soup is fairly direct and not overly complicated, but she also included instructions for making spiced croutons for a garnish.  I opted out of the croutons, but if the idea

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-69498231849727123342011-10-27T06:30:00.002-04:002011-11-12T14:26:26.953-05:00

Here’s a really great, easy recipe for chocolate cupcakes.  You don’t even need to get your mixer out, because these are mixed like muffins, with one quick mix by hand.  Full of flavor, very light and moist, this one is a definite winner!  The banana flavor comes through, but in a background sort of way.  It leads the applause for the chocolate.  The only problem is that the batter is

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-47927351576559485032011-10-26T10:54:00.001-04:002011-10-26T11:17:23.952-04:00

Looking for a chocolate frosting that has deep chocolate flavor?  This is it.  A combo of Dutch cocoa and extra-strong dark chocolate produces a rich chocolate flavor and a super creamy texture.  It’s a simple recipe, but one that I’ll be making again and again.  DOUBLE CHOCOLATE BUTTERCREAM FROSTING Rating:  10 out of 10 Click for PRINTABLE PAGE

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-75501223877285240202011-10-23T19:08:00.001-04:002011-10-24T22:15:10.844-04:00

It's apple time, and I've put together some of my favorite apple recipes -- nineteen of them to be exact. Some are simple, some are complex, all are wonderful.  Most are adapted lower-fat, lower-sugar versions, as I find so many recipes today are just too darned sweet.  I like to cook apples with apple juice concentrate instead of lots of sugar.  Believe me, these recipes are plenty sweet.  

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com11tag:blogger.com,1999:blog-4734661734741062821.post-69559567510239627352011-10-21T06:30:00.002-04:002011-10-21T06:30:01.076-04:00

I found this recipe on the Lizzy Goes Dutch blog, where she gave it rave reviews as her adaptation of a Better Homes and Garden’s recipe.  It was simply titled "white chocolate chunk and pecan cookies."  I followed her recipe exactly, only adding some grated orange zest to pick up the flavor.  The test batch turned out disappointingly soft, a texture I usually don’t appreciate.  That should

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com7tag:blogger.com,1999:blog-4734661734741062821.post-87228090662466561882011-10-19T06:30:00.000-04:002011-10-19T06:30:02.452-04:00

Here’s a simple weeknight recipe for flounder, or any mild white fish (sole, tilapia, etc.).  The flounder I used was frozen and thawed.  (Backstory:  A friend gave us a gift of about 35 small flounders, freshly caught.  We gave some away and froze the rest.  Trying to make room in the freezer, Guy cut the heads and tails off our fish.  While it made room in the freezer, it also ruined my

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com7tag:blogger.com,1999:blog-4734661734741062821.post-11354664742466844022011-10-17T06:30:00.005-04:002011-10-17T06:30:01.420-04:00

Bobby Flay is one of the most brilliant chefs on today’s culinary scene, IMHO.  He has a knack for blending flavors in recipes to produce amazing results.  After all, he is an Iron Chef on Food Network Channel.  So when I saw his recipe for Sweet Potato-Coconut Soup with Spicy Relish in the September 12, 2010, issue of Parade, I knew I wanted to try it.  Since sweet potatoes add a depth of

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-30229063633191548452011-10-14T06:30:00.007-04:002011-10-14T06:30:01.110-04:00

We received a gift of a 2-lb. bag of fresh-frozen sea scallops, caught from a local fisherman and so we happily ate scallops for a few days.  This recipe was made with what I had in the fridge.  The flavors went well together and the meal was satisfying and filling, besides being nutritious.  Sweet creamy scallops, served on a bed of thin spaghetti, mushrooms, white wine, spinach and fresh

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com7tag:blogger.com,1999:blog-4734661734741062821.post-52757809175605308882011-10-12T06:30:00.005-04:002011-10-13T19:51:54.622-04:00

This recipe, my creation, is a result of experimentation that paid off.  A tender and flavorful almond graham cracker crust holds a rich and chocolatey filling with a mild almond undertone.  The whipped-cream topping is spiked with almond liqueur and sprinkled with chocolate shavings.  A dessert made in heaven. Chocolate Almond Cream Pie Rating:  10 out of 10

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com9tag:blogger.com,1999:blog-4734661734741062821.post-11251692960705033092011-10-07T06:30:00.001-04:002011-10-07T06:30:00.271-04:00

These muffins are absolutely delicious.  Half whole wheat flour, Smart Balance 50-50 Butter Blend, mashed bananas, nonfat Greek yogurt and crushed hazelnuts give a nutrition boost to these decadent-tasting treats.  A tender, light and moist crumb envelops a hidden spoonful of chocolate-hazelnut spread and will keep you coming back for more. I made 10 standard-size muffins, but I overfilled

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-2918294510786258192011-10-05T06:30:00.001-04:002011-10-05T19:42:15.466-04:00

My two favorite cheesecakes are Lindy's and Junior's.  Both are traditional New York-style cheesecakes, firm, smooth and creamy.  The answer across the pond to our New York-style cheesecake is London cheesecake.  No cornstarch or flour is added to firm up the cake and no heavy cream or sour cream is added to the batter for extra richness.  Instead, eggs and egg yolks do the job, three of each,

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-55238060031921657592011-10-03T14:42:00.000-04:002011-10-03T14:42:05.807-04:00

Oh, winter squash, how do I love thee?  Let me count the ways…..hubbard squash, delicata squash, butternut squash.   Those are my faves, in that order.  Hubbard is my absolutely #1 for its rich, deep sweetness and smooth texture.  It can be hard to find, and expensive, but it’s worth the search and the price.  I never tire of experimenting with new flavor ingredients to add to my winter

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-14969905451773738672011-10-01T06:30:00.003-04:002011-10-01T06:30:00.645-04:00

I’ve never tasted carrot cake from Cracker Barrel, but this recipe is supposed to be a copycat of it.  Whether it tastes like Cracker Barrel’s or not I can’t say, but I can say that this is one delicious carrot cake.  It’s fully loaded with everything that can go into a carrot cake:  walnuts, carrots, pineapple, coconut, raisins and spices.  Light and flavorful with a sweet cream cheese

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-4734661734741062821.post-77234208095248931192011-09-26T12:15:00.001-04:002011-09-28T19:16:01.893-04:00

We recently ate at a new Greek restaurant in Morehead City, where we were served artisan bread and dipping oil.  The oil was flavored simply with a fresh rosemary stem. It looked appetizing in the bottle, but the oil was completely flavorless.  This started my hubby remembering the luscious dipping oils he tasted on business trips to Chicago, and he set out to duplicate those flavors.  An

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com9tag:blogger.com,1999:blog-4734661734741062821.post-9180204731305060772011-09-23T06:30:00.020-04:002011-09-23T10:43:45.376-04:00

Here is yet another carrot cake recipe, this time from old reliable Pillsbury.  Instead of cinnamon, Pillsbury uses vanilla for the flavoring.  Their frosting is combined with coconut and chopped nuts.  I had my doubts, but because it was Pillsbury, I gave it a try, and I was not disappointed.  The cake is moist, sweet and flavorful, and has a lighter texture than some of the very dense

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com5tag:blogger.com,1999:blog-4734661734741062821.post-31694782757246063662011-09-18T06:30:00.001-04:002011-09-19T14:57:18.169-04:00

In their September 2010 issue, Food Network Magazine printed a very clever outline for making virtually any kind of fruit crumble.  It goes like this: 1.PREP:  Preheat the oven to 375F.  Butter a 2-quart shallow baking dish or eight 6-oz. ramekins. 2.PICK A NUT:  Chop 3/4 cup of any of these nuts, shelled – walnuts, almonds, pistachios, pecans, hazelnuts. 3.CHOOSE A GRAIN:  Put 1/2

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com5tag:blogger.com,1999:blog-4734661734741062821.post-50599701362595920022011-09-15T06:30:00.001-04:002011-09-16T10:55:26.913-04:00

An easy way to cook chicken is to just baste it with bottled Teriyaki sauce and call it a day.  (Teriyaki sauce is a mixture of soy sauce, a sweetener and Mirin, but it can also contain ginger and sesame seeds.  (Cheaper versions will use high-fructose corn syrup as the sweetener, and vinegar in place of the Mirin.  I used Kikkoman Original Teriyaki Sauce, a slightly upscale version of their

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com5tag:blogger.com,1999:blog-4734661734741062821.post-11424186751353859152011-09-12T06:30:00.001-04:002011-09-12T06:30:00.118-04:00

In my quest to find the best carrot cake recipe, I find I am faced with a dilemma:  I like them all, though my fave still remains Cook's Illustrated 2003 Simple Carrot Cake with Cream Cheese Frosting, for its lighter texture and slightly spicier flavor.  Could carrot cakes be like brides and Christmas trees -- no losers?  For me, it seems so.  Here’s another great recipe, as magazine recipes

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-77522109968382315392011-09-07T13:57:00.001-04:002011-09-07T13:58:13.817-04:00

The South has the corner on pork, and New Bern is in the heart of pig country.  But the new pork that's being marketed is leaner and meaner.  This means you must take care when preparing it, or you will have tough meat.  Brining the meat overnight in a salt-sugar-water solution all but guarantees moist, flavorful meat. Don't be put off by the title of this recipe.  Pork Tonkatsu is just breaded

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com5tag:blogger.com,1999:blog-4734661734741062821.post-48770031994355741482011-09-05T16:16:00.002-04:002011-09-05T16:16:38.336-04:00

We went to two crab parties in August.  At the first, we came away with custom-made T-shirts featuring the photos of the three sponsors:  my hub Guy, Tom and Mark.  At the second, we came away with a recipe for the host’s grandmother’s low-country stew.  Read more....

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-4734661734741062821.post-69836585727551801682011-09-04T11:18:00.001-04:002011-09-04T12:01:01.590-04:00

Keeping cut basil green is a challenge.  I usually place it in a jar of water and leave it on my kitchen counter, where it will stay fresh for about a week and a half.   But my favorite food magazine, Bon Appetit, found a new way with basil.  First, they tried storing it in the fridge, both wrapped and unwrapped, and found that it resulted in a wilted brown mess .  No wonder:  basil is

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-27042844386319109002011-08-25T16:23:00.000-04:002011-08-25T16:23:58.766-04:00

Here’s a beautifully crowned, hearty but light, moist muffin with interesting complex flavor.  Zucchini, pineapple, raisins, walnuts and spices all work together to create a memorable muffin experience.   Great for breakfast or snacks, this is a muffin you will make again and again.  You can even make these for dessert by adding a swirl of cream cheese frosting. These are not going to be

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-62525232539192892062011-08-23T13:56:00.000-04:002011-08-23T13:56:28.988-04:00

We're blessed here in eastern North Carolina.  Fish are abundant, especially flounder.  And there's no better way to cook flounder than on a cedar grilling plank.  Scary?  Sure, but only the first time.  After that, it's a breeze.  This method of cooking is very forgiving and provides superior results:  an unbelievably moist and succulent fish that you will want to eat again and again.  Read

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-4734661734741062821.post-49569996427049710942011-08-22T12:27:00.000-04:002011-08-22T12:27:13.830-04:00

We need to sneak in whole grains wherever we can, and chocolate cupcakes make that easy.  While the finished product may be a tad coarser in texture than a cupcake made with all-purpose flour, they’re still light and moist.  And no one is the wiser…..unless you tell them.  You can make these even healthier by using a sugar substitute and nonfat Greek yogurt in place of the sour cream.  Every

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com7tag:blogger.com,1999:blog-4734661734741062821.post-80974518110469574502011-08-19T13:12:00.001-04:002011-08-19T13:20:13.986-04:00

Sometimes having to use up pantry items can be a good thing.  As in the case of this cherry-glazed grilled chicken.  When Harris Teeter Traders’ Michigan Red Tart Cherry Old Fashioned Preserves went on sale, I couldn’t wait to buy some.  Then it got lost in my pantry and I forgot about it.  Thankfully, I found it before the expiration date and was able to make this fabulous sweet-hot fruity

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-32588838386797126772011-08-17T11:59:00.000-04:002011-08-17T11:59:15.899-04:00

Loin lamb chops are as good as better than steak, IMHO.  It surprises me that so many people are afraid of them.  Just pretend they’re mini Porterhouse steaks.  My favorite way to season them is with Grey Salt and black pepper.  But, recently, I thought I would try something new.  Fresh oregano, garlic and lemon zest minced together made a flavorful paste that seasoned the chops as they

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-33767159675003224672011-08-15T11:02:00.000-04:002011-08-15T11:02:17.608-04:00

Of all places to find a crab cake recipe, AARP Magazine was not on my list.  The brief story in the April 2009 issue written by author Pat Conroy's wife, Cassandra King, drew me in.  They met over food, they romanced with food, and, in her words, "Pat said his crab cakes were so good I would want to marry him after tasting them.  They were, and I did."  With that kind of endorsement I just had

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com7tag:blogger.com,1999:blog-4734661734741062821.post-85544687874267125082011-08-14T10:26:00.000-04:002011-08-14T10:26:19.062-04:00

In cooler temperatures, steaming hot oatmeal is a comforting breakfast.  During summer months, not so much.  A cool smoothie is my preferred morning repast for the uber-hot weather we’ve been having.  But I still want my oatmeal.  I decided to try making a smoothie that incorporated all the elements of my morning oatmeal and was amazed that it worked!  Thanks to modern blenders, you can

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-4734661734741062821.post-74318837201789484582011-07-27T06:30:00.000-04:002011-07-27T06:30:02.687-04:00

This is a great cake to take to a pot-luck.  It’s baked and cooled in the same pan.  The cake is on the thin side, so the frosting really stands out.  Since most people are frosting freaks, I wasn’t surprised that everyone who tasted this raved over it.  A tender and flavorful chocolate/vanilla cake is topped with a mocha cream cheese frosting.  Very easy and very good. Chocolate

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-9878950368182007242011-07-18T06:30:00.001-04:002011-07-18T10:02:49.555-04:00

The official Massachusetts state dessert is really a cake, not a pie, and said to have originated with The Parker House Hotel (now the Omni Parker House Hotel) at their opening in 1856.  Two layers of sponge cake are filled with thick vanilla custard and topped with a chocolate glaze or a sprinkling of confectioners' sugar.   This cake was probably called a pie because in the

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-58189898533400725322011-07-15T11:05:00.001-04:002011-07-15T11:06:43.955-04:00

In hot weather, you typically need to drink more because you sweat more, especially if you’re exercising.  Humidity also increases your water needs.  When it’s humid and warm – a double whammy – you may need as much as two times more water than when it’s drier.  How water impacts your body:  Your body releases heat by expanding blood vessels close to the skin’s surface (this is why your face

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-18286998675618881672011-07-14T09:56:00.000-04:002011-07-14T09:56:14.347-04:00

Fried green tomatoes, a Southern staple, taste good whether they're hot from the pan, room temperature or cold.  Served hot with a drizzle of spicy mayo, they could just be the star of your dinner.  Room temperature or cold from the fridge, they're wonderful added to a meat or cheese sandwich or just munched as is.  READ MORE....

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-4734661734741062821.post-8529981127591306042011-07-11T06:30:00.002-04:002011-07-11T06:30:00.348-04:00

America’s Test Kitchen’s “Best Blueberry Muffins” was the inspiration for this adaptation.  I changed the flour from unbleached all-purpose to a mixture of bread flour and whole wheat pastry flour.  Admittedly, the texture of these is not as light and fluffy as the original.  But if you want to sneak more whole grains into your baking, give these a try because they’re still a great muffin. 

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-74833156016484759762011-07-06T16:16:00.000-04:002011-07-06T19:04:59.114-04:00

Chocolate-hazelnut pudding has been on my mind since I tasted it at Trattoria Luca in Charleston, SC.   Epicurious.com posted a recipe from Self magazine.  It was simple, with few ingredients, but one of the ingredients was gianduja (hazelnut-flavored dark chocolate).  In our small East Carolina town, there was no possibility of finding such sophisticated chocolate.  The recipe below is

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-4734661734741062821.post-30312692231026948592011-07-04T06:30:00.006-04:002011-07-04T10:31:45.014-04:00

Last November, I made the best turkey ever, and thought I could never improve on it.  Then our friend presented us with a gift:  the Big Easy Oil-Less Infrared Turkey Fryer.  I was initially under-impressed.  No way, at least in my opinion, could this product cook a better turkey.  I continued to rant, rave and complain to my hub, telling him I wanted to make a turkey like the one

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-80026763787178342602011-06-27T12:47:00.010-04:002011-07-14T17:32:47.151-04:00

Yes, it’s that time again.  Blueberries are everywhere and they’re luscious and dark blue and full of antioxidants.  Besides that, they taste good.  Eat them raw:  toss them in salads, put them on your breakfast cereal, use them to make smoothies.  If you have any left over for baking, try some of my best blueberry desserts.  Lemon Blueberry Cheese Tart is a perfect make-ahead company-for-dinner

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com14tag:blogger.com,1999:blog-4734661734741062821.post-82742903336383232022011-06-24T12:13:00.000-04:002011-06-24T12:13:02.544-04:00

Oven- or stovetop-cooked pork tenderloin doesn’t excite me.  Grilled pork tenderloin, on the other hand, is one of my favorite dinners.  I’ve tried several recipes, looking for the best:  Indonesian Pork Tenderloin, Grilled Pork Tenderloin with Ginger-Lime Vinaigrette, Southern Living's Tortilla-Crusted Pork and Easy Lemon-Soy-Grilled Pork Tenderloin.  They were all good, but the one I keep

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-38277548797887593052011-06-21T11:33:00.002-04:002011-06-22T14:34:00.124-04:00

In the Hungarian-German household I grew up in, artichokes were unheard of.  So when I married into a Sicilian family, some of their foods at first seemed odd to me.  Cooking a big, fat artichoke with garlic, pepper and Parmesan cheese and then scraping each leaf against your teeth is definitely strange.  Most of the outer part of the artichoke is discarded, and none of the leaves are chewed.

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com8tag:blogger.com,1999:blog-4734661734741062821.post-47241158991385350412011-06-17T06:30:00.001-04:002011-06-17T06:30:00.470-04:00

Admittedly, I'm not a cake decorator, though I may take a course some day when I have time.  Without those decorating skills, my homemade cakes are plain janes at best, ugly ducklings at worst.  But I have friends that are very understanding and accommodating.  This birthday cake is a recent example.  (The cake, by the way, was delicious, if not beautiful.)  Read more...

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-4734661734741062821.post-62481725739061624332011-06-15T06:30:00.000-04:002011-06-15T06:30:01.179-04:00

Chick peas have a very low glycemic index, which means they create steady blood sugar and are especially healthful for diabetics.  Curry powder contains curcumin, an antioxidant believed to be anti-inflammatory and anti-carcinogenic. This recipe, published in USA Weekend in 2005, caught my eye because I’m a hummus fanatic and I love curry.  It's so quick and easy and I love the flavor

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-17277265838171350312011-06-12T19:28:00.000-04:002011-06-12T19:28:30.312-04:00

Here is a perfect dessert for a summer barbecue or picnic.  The tangy flavors of citrus and blueberry combine perfectly in a creamy cheesecake that sits atop a buttery, tender whole-wheat shortbread crust. Southern Living Magazine’s recipe for Strawberry-Lemon Shortbread Bars was the inspiration for my adaptation.  SL used strawberry preserves on top of the crust and topped the preserves with

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-87857021614329798622011-06-10T06:30:00.001-04:002011-06-10T06:30:01.569-04:00

True beauty is on the inside, right?  Remember that if you make these muffins.  They’re not much to look at.  There’s no streusel topping or chocolate drizzle to catch your eye, and they don’t even crown nicely.  Oh, they puff up in the oven, but then they deflate and look defeated.  Not to worry.  Once you sink your teeth into these babies, you’ll forget about their outside appearance.  A

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com5tag:blogger.com,1999:blog-4734661734741062821.post-18877983571809334232011-06-08T06:30:00.001-04:002011-06-08T06:30:02.325-04:00

Sometimes a small tweak is all you need to change a great recipe to a really great recipe.  My go-to potato salad is a real crowd pleaser.  I’ve tried others, but it’s the one I keep going back to.  The warm sliced, cooked Idaho potatoes are marinated in a dressing of vegetable oil, cider vinegar, salt, pepper and onions.  When cooled, they’re mixed with sliced celery, chopped hard-boiled eggs

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com8tag:blogger.com,1999:blog-4734661734741062821.post-62334328363875948942011-06-06T06:30:00.002-04:002011-06-06T13:36:49.223-04:00

Lemon is a summertime flavor.  There’s something refreshing and almost cooling with tart citrus, even when it’s just in a cookie.  That’s why I pulled this recipe out of my file to repost.  The record-setting heat made me do it.  For you, of course. You don’t have to use lemon flavors.  Southern Living used spice flavors, a 5-sided star cutter and red and blue sprinkles.  So nice for the 4th of

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-4734661734741062821.post-69300947658790367722011-06-02T15:52:00.002-04:002011-07-14T17:30:05.709-04:00

Spanokopita or spinach pie is a Greek savory pastry with a filling of chopped spinach, feta cheese, eggs and seasoning.  The filling is wrapped or layered in phyllo pastry, either in a large pan from which individual servings are cut, or rolled into individual triangular servings.  It is mostly eaten as a snack in Greece.    In the US, spanokopita is available in the frozen foods section of

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-48762690106996116002011-05-30T06:30:00.000-04:002011-05-30T06:30:00.927-04:00

In a blind taste test of six* popular chocolate chip cookies conducted by the Houston Chronicle, the New York Times’ adaptation of Jacques Torres’ chocolate chip cookie won, hands down.  Testers included a class of 18 kindergartners from the Acorn school in San Antonio, 15 chocolate chip cookie lovers and seven food professionals, including three bakers.  No matter the group, the adapted

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com7tag:blogger.com,1999:blog-4734661734741062821.post-47349863220960760122011-05-25T06:30:00.000-04:002011-05-25T06:30:00.560-04:00

As we are all told, white meat is better for you and dark meat contains too much fat. Consequently, most feel that chicken thighs are too fatty to eat on a regular basis.  While it is true that chicken thighs contain twice the amount of fat of boneless, skinless breasts, it is only at a mere 11 grams of fat per 4-ounce serving. That is less than you will find in the same size serving of beef,

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com7tag:blogger.com,1999:blog-4734661734741062821.post-44542623998397445842011-05-23T06:30:00.001-04:002011-05-23T06:30:02.135-04:00

This recipe, from McCormick, was supposed to use semi-sweet chocolate chips and walnuts.  But since it was a vanilla-rich cookie, it seemed to me that white chocolate would be a better choice.  I passed up the chemical-tasting white chocolate chips that don’t contain any cocoa butter at all and opted, instead, to use Ghiradelli white chocolate bars, cut into chunks.  Ghiradelli’s white

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-86132488567443706752011-05-21T13:43:00.000-04:002011-05-21T13:43:06.258-04:00

We have a friend with a vegetable garden who planted too many beets, and he's been kind enough to share the overload with us.  Guy and I are beet lovers.  We like cooked beets warm, room temperature or cold.  We like shredded raw beets on a salad.  And we're even discovering beet greens.  Yesterday I made over-the-top delicious Beet-Green Spanokopita, which I'll be posting about soon. My

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-62979565154941720182011-05-20T06:30:00.004-04:002011-07-01T15:18:34.919-04:00

We were all understandably nervous about eating Italian in a mountain town in western North Carolina.  So I made a scouting trip to check the place out before we committed.  One of the owners proudly told me that Bocelli’s won first and second place in a 13-restaurant cook-off, even beating out our favorite restaurant, Chef’s Table.  Both of Bocelli's winning dishes were available on their

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-74496286825931758002011-05-19T06:30:00.004-04:002011-07-01T15:19:55.054-04:00

Monday was going well.  A good breakfast at Huddle House was  followed by a trip to Asheville where we visited Earth Fare, then the WNC Farmer’s Market.  Then we headed to lunch to eat at the famous 12 Bones Smokehouse where the Obamas ate ribs, mac and cheese and collards.  An unpretentious building with limited inside seating, this sign says it all: The menu is displayed outside so you

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-4734661734741062821.post-41180226373190837282011-05-18T06:30:00.003-04:002011-05-18T07:59:28.160-04:00

Our second day in Waynesville started better.  Clyde’s diner, our usual breakfast place, was closed, but we were pointed towards a good substitute:  Huddle House. The restaurant appeared clean, and cooking was done on an open griddle in full view.  Our orders arrived quickly and were cooked to our satisfaction.  Eggs were not  greasy, sausage was tasty and moist.   We were feeling better

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-15853059745631468392011-05-17T06:30:00.004-04:002011-07-01T15:19:15.837-04:00

Maggie Valley is just a stone’s throw from Waynesville.  Named after one of the daughters of the first postmaster, this small mountain village on the fringe of the Great Smoky Mountains is the stereotypical off-the-beaten-path town with a white-knuckle hold on yesterday, trying desperately to not look forward.  J. Arthur’s is considered by locals to be “upscale.”  It was packed on Mother’s Day

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-86744944489898356962011-05-16T10:49:00.001-04:002011-05-16T11:41:36.897-04:00

(Above photo is at the bottom of our son’s driveway in Hot Springs.) Last October, our visit to Waynesville was a huge success as far as eating was concerned.  We ate at Chef's Table and Bogart's and had great meals at both.  We even found a nearby diner, Clyde’s, that provided us grease-free eggs for our morning breakfasts.  So we looked forward to another culinary feast as we left our

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-4734661734741062821.post-40269461382119068902011-05-15T11:26:00.002-04:002011-07-01T15:20:34.367-04:00

On the occasion of our grandniece’s graduation from College of Charleston, we dined at Chef Ken Vedrinski’s circa 2008 restaurant, a charming Italian eatery inspired by the ancient Tuscan city of Lucca.  Located in the Elliotsborough neighborhood, where gentrification is in progress, this small corner restaurant provided some of the best Italian food I’ve tasted.   Food and service were

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-61416337641183096282011-05-13T06:30:00.003-04:002011-07-03T14:46:58.571-04:00

Wondering what to do with a half container of mascarpone, I decided to make these fabulous chocolate cupcakes and top them with cocoa mascarpone frosting.  The cupcakes are deeply chocolate and very moist, yet light and almost fluffy.  The frosting is creamy, mildly chocolate and rich – a perfect complement for the not-too-sweet cupcakes.  They freeze beautifully, but be warned they will

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-4734661734741062821.post-48717496591649033402011-05-12T09:42:00.000-04:002011-05-13T16:26:53.663-04:00

If you're looking for something different to spice up your next party, look no further.  These hard-boiled eggs are first brined in a spicy soy-sake mixture, then the yolks are mashed with sriracha, chives and wasabi paste to make a beautiful and delicious appetizer.  The outside of the eggs are brown from the brining, and the inside are a creamy white.  Get the recipe HERE.

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-56106847646433703292011-05-11T06:30:00.003-04:002011-05-11T10:06:09.945-04:00

The best way to buy beets is with greens attached.  But the greens are mostly too big and tough to enjoy in a salad, and I’ve been unsure if I would like them cooked.  With my recent farmer’s market purchase, I decided to take the plunge and found this interesting recipe that uses both the roots and the green tops together.  I was amazed at how much I liked this salad, and at the same time,

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-4734661734741062821.post-23225940201661257502011-05-07T06:30:00.000-04:002011-05-07T06:30:01.425-04:00

We're taking a short trip to my hubby's grand-niece's college graduation in Charleston, SC, and then two days with my younger son and DIL.  Will try to check in via laptop, but making no promises.  If your comment doesn't post, please be patient.  I have to check all comments because the spam is never-ending. In the meantime, my very best wishes to all the mothers out there for their special

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-4734661734741062821.post-49513073751651813822011-05-04T06:30:00.001-04:002011-05-04T06:30:03.114-04:00

Fresh spinach from our local farmer's market inspired me to make this old favorite breakfast.  It's a great way to start your day and for low-carb eaters like me, it's a breakfast that needs no toast or other bread.  It's so delicious and filling it can stand alone.  How great is that?  Get the easy recipe here.

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-4734661734741062821.post-49057435982524364582011-05-02T06:30:00.003-04:002011-07-14T17:34:56.568-04:00

This is one of those cheesecakes that steals the show.  Maybe not for its beauty – I wound up covering the unbecoming top that cracked, and the lemon ripples turned out to be the same color as the cheesecake itself, making for a boring-looking dessert.  But once you sink your teeth into this baby, you’ll be singing its praises.  The New-York style creaminess and firm texture, the perfect

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com6tag:blogger.com,1999:blog-4734661734741062821.post-24255636256711708002011-04-27T06:30:00.003-04:002011-04-27T10:56:10.743-04:00

As a typical foodie, I spend most of my days thinking about, reading about, eating or preparing food.  My food-obsessed life wouldn’t be complete wihtout food magazines to read while traveling, waiting and during other quiet times.  They point me to new food trends, area restaurants and great recipes.  Some mags that I’ve subscribed to in the past but have not renewed are: Martha Stewart’s

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com8tag:blogger.com,1999:blog-4734661734741062821.post-78505598016394863362011-04-25T06:30:00.001-04:002011-07-14T17:55:55.141-04:00

I made this cheesecake  in 2008, with a different crust and different ingredients in the filling.  It was excellent.  This time, I used my homemade graham crackers for the crust, adding chocolate chips and cocoa.  Instead of using sugar for the strawberry puree, I used strawberry jam sweetened only with fruit.   I liked this version better.  Served with extra puree spooned onto the plate,

Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1