Do you ever read the recipes that come in the back of your food packaging? You know, the pasta sauce recipe printed on the back of your canned tomatoes, or the cookie recipe on the back of the bag of morsels. If you don’t, you may be missing out on some quick and simple recipes that are ripe for modifications. Continue reading
Last Friday night I had the pleasure of attending Hollerbach’s Willow Tree Café in Sanford, FL. This restaurant is an authentic Bavarian spot, with shared tables, giant soft pretzels, 3-liter boots of beer, and lots of schnitzel.
While reading the menu, a dish caught my eye: zigeunerschnitzel. This schnitzel is prepared with a paprika and red pepper sauce. The reason I was drawn to the dish is that, when I was a wee one taking cooking lessons, one of the things we learned to make was zigeunerschnitzel. I have made the dish over the years, and I still have the recipe. I don’t know how authentic it is; all the zigeunerschnitzel recipes I found online had significant variations. This recipe doesn’t have tomatoes or tomato paste, but you could add a can of crushed tomatoes or a small can of tomato paste if you want to experiment. Regardless, it’s a yummy dish that will wow your friends and family. Continue reading
This New Year’s day, my husband made one of the most outstanding appetizers I have ever had. He made Tea-Smoked Chicken, and the guests at the party devoured them. Then recently I was gifted with some Gypsy Gold Dust, a Southwestern-style spice mix. When I opened it, that smoked chicken recipe popped into my head. But instead of using tea, I decided to use a really dark coffee. How could that not taste amazing with flavors like cayenne and paprika? Continue reading
Today, I want to share with you a recipe for Panamanian style Arroz con Pollo, which translates to rice with chicken. The Cuban style of rice with chicken uses whole pieces of bone-in chicken, but in Panama we prefer to shred or cube our chicken, and we will typically use chicken breast or thighs. The recipe has a lot of prep time, but the cooking is This recipe will serve 6, but you can make the whole batch and then freeze a few servings for later. Continue reading
“Foodies” and restaurateurs like to think they know food, but few people know food more intimately than small farmers. If you want to “know where your food comes from,” there’s no better way than befriending a farmer. With that – and the fast-approaching seed-buying season – in mind, for this mid-winter Recipe Sunday we’re offering up an abbreviated version of a farm profile we wrote last fall, including recipes for Duck Nuggets, a Beet and Pole Bean Salad, and a heavenly Salad Greens Mix. Enjoy. Launie and Jedd K. Continue reading
I recently returned from a nice long vacation in my hometown of Panama. There was a LOT of eating, especially desserts. My favorite dessert of the whole trip was the Tres Leches. I had several variations, but my favorite was the one at this great restaurant called Market. The key to this dessert is giving the yellow cake enough time to absorb the cream, and serving it chilled. Continue reading
Warning – if you make this you will never be able to eat store bought caramel corn again.
On the plus side, you can have this whenever you want it, and it’s dead cheap to make. Continue reading
I wanted to share with you my favorite apple pie recipe. I use a refrigerated pie crust (because I’m lazy), and having an apple peeler/corer/slicer makes life super easy. This is the perfect pie if you like both the apples and the crust to be crispy and not mushy. Continue reading
I stumbled upon the best Banana Bread I’ve ever tasted, and thought you guys might want to try it. The original recipe is located here. I hope you like it, I can’t stop eating it. I’m going to maybe give the second loaf to my neighbors. Maybe.
Fall is here, which means baking season is in full swing. I love that Fall gives us an opportunity to put pumpkin in everything: pumpkin spice lattes, pumpkin pie, and my favorite muffins! Continue reading