14 Thursday Mar 2019
Posted in beef, pork, lamb, love to cook
Growing up in beautiful New England was a blessing for so many reasons. The small town simple life made way for creativity and adventure. As kids we walked to school, rode our bikes to the lake, climbed ‘the mountain’ for fun, went to every Friday night basketball game, and loved our lobsters & chowders, grinders, maple syrup, and New England Boiled Dinners. Each year as we welcome in the Autumn season I think of soups and stews and pumpkins and foliage and New England.
Continue reading »11 Monday Mar 2019
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Corned Beef Hash with Poached Eggs. Designed for breakfast, hearty enough for dinner, and really great leftover.
One benefit of food blogging is that from time to time we have to make a dish more than once. Especially if it’s a holiday themed recipe that needs to get out ahead of time. That’s exactly what happened this year in preparation for St. Patrick’s Day…times three. Yes, we cooked three rounds of corned beef between March 6th and March 17th. One for my New England Boiled Dinner post, one for my office St. Patrick’s Day Luncheon, and one for us to enjoy on St. Patty’s Day.
Continue reading »10 Sunday Mar 2019
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Red Flannel Hash might be characterized as New England Boiled Dinner‘s better half. As the story goes, no Boiled Dinner is officially over until the last of the red flannel hash is served. And since no boiled dinner has ever been eaten in just one sitting, this heavenly hash is the icing on the cake if you will.
Continue reading »08 Friday Mar 2019
Posted in casseroles & comfort food, love to cook, side dishes
Some of my blogging friends and I joined together to “Celebrate Green and Welcome Spring.” We shared dishes featuring naturally green ingredients. I chose to share Colcannon Cheesy Potatoes with Kale. It’s a fun twist on a classic Irish recipe that I thought would be a great side dish for your St. Patrick’s Day celebrations.
Continue reading »06 Wednesday Mar 2019
Posted in appetizers, beef, pork, lamb, love to cook, snacks
I’ve been playing around lately with new ideas for dips. We took a Crab Rangoon and turned it inside out, creating a creamy crab dip with Wonton Chips on the side. This Hot Reuben Dip is made with that kind of twist in mind. Take the yummy ingredients that make The Classic Reuben Sandwich so popular and serve it with Jewish rye Party bread. One more easy crowd pleasing recipe to add to your next finger food spread.
Continue reading »05 Tuesday Mar 2019
Posted in burgers & sandwiches, dressings & marinades, love to cook
The Classic Reuben Sandwich on fresh bakery marble rye bread with a schmear of amazing Homemade Russian Dressing was just right.
Sometimes less is more.
I know I’ve said that recently in a post. I’m intentionally practicing that line. Sometimes less is more. Key word here ‘sometimes.’
Perhaps to a fault, I’ve always been a fan of ‘the more the merrier.’ However last night called for a simple, quick and easy dinner.
03 Sunday Mar 2019
Corned Beef & Cabbage Egg Rolls {with Russian Dressing}.
Recipe inspiration you ask? Day after St. Patrick’s Day leftovers meets an open package of wonton wrappers on the second shelf of the refrigerator…and the plotting begins. By the time I woke up this morning they had formed a bond and a plan. When I opened the fridge door the Ziploc bag of wonton wrappers had neatly made it’s way to the top of the container of leftover boiled dinner. Clearly it was a case of love at first sight.
Continue reading »01 Friday Mar 2019
Posted in dressings & marinades, love to cook
Homemade Russian Dressing is so simple to make from ingredients typically on hand. Continue reading »