Gourmet Food on a Budget — Ever Forward, Ever Flavorful
Recipes and tips for foods you might want to serve for a holiday celebration, special occasions, or just because you want something a little fancy.
Start your day with a taste of bliss by indulging in Peach Pancakes with Marsala Rose Butter Sauce. This mouthwatering breakfast treat combines the delicate sweetness of peaches, the fluffy goodness of pancakes, and the luxurious touch of Marsala rose butter sauce.
You know, sometimes you’re a day late and a dollar shy. I found silicon heart-shaped molds at a resale shop back in November and saved them to make something for Valentine’s day. Spane came home from school on Valentines Day with a box of chocolate he was selling as a school fundraiser. After dinner, we went to the market to buy milk, and sell candy to the store owner. While we were there I got a bottle of sour cherry syrup to put in my coffee. Spane did very nicely selling candy on the home to people who were getting last minute Valentine gifts.
It wasn’t until the next morning when I was sipping my sour cherry flavored coffee, which was excellent by the way, and happened to look up and see the valentine molds, that I remembered I hadn’t done anything for Valentines Day, but I could be a day late and a dollar shy if I made Sour Cherry Jellies.
If you’re trying to find sour cherry syrup, look in Mediterranean markets. Zergut makes the one I use. If you can’t find it at your local store, visit Indo-European, and order directly from them. They make all kinds of really good, minimally processed foods.
Did you know that sour cherries are really good for you? Medicinally, sour cherries may be useful in alleviating sleep problems due to its high melatonin content, a compound critical in regulating the sleep-wake cycle in humans. These jellies have intense flavor, and a low in sugar and calories, so they make a healthy treat.
I have been making these Enchiladas with Three Pepper Sauce for years. They are similar to Enchiladas Verde or Enchiladas Suizas. Even though there are three different types of peppers in the sauce, Pablano, Anaheim, and Jalapeño, the sauce is very mild. Because the peppers and tomatoes are charred, the flavor is really spectacular.
I love living in Southern California. It’s not too cold, and it’s not too hot. It’s like somewhere that Goldilocks would like to live. We had a little bit of rain last night, and that gives me and excuse to make soup!
I wanted to make a healthy and hardy soup. It’s Friday, and in our house, we don’t eat meat on Fridays. We eat vegetarian or fish. Tonight, we’re going to have our Yoghurt Lentil Soup with Fish and Chips, so we’ll be a little British and a little Armenian. Why not? It’s good for you!
Chocolate-Dipped Peppermint Fudge is a great treat at any time of year. You may find yourself with extra candy canes at Christmas or be looking for a fun gift for Valentine’s Day. Look no further!
Szechuan Green Beans were featured at Harvest Inn in Glendale, now, sadly closed, but the recipe still lives in my kitchen.
As the Christmas Holiday rapidly approaches, it’s time to get into the kitchen and make some Christmas memories. I have been making fudge for Christmas presents for years, but this time, I wanted to do something a little different. Spane really likes Eggnog, and I do, too. We were invited to a potluck Christmas party at Entrepreneurs and Professions, and I decided to make Jambalaya, Hot Dogs with Bacon appetizers, and wow everyone with the Eggnog Fudge.
So, it’s just the two of us. We have a lot to be thankful for today. As a work-at-home Mom, I’ve been busy as a one-armed paper-hanger. That’s great for my pocketbook, but for spending time with my wonderful son, not so good. Today, we’re going to cook together, play the Monopoly game we started last night (he’s winning), watch a movie, enjoy our meal, and just enjoy our time together.
When I went to the market looking for our feast, I had a bit of a problem. Since it is just going to be the two of us, I couldn’t see the sense in purchasing a whole turkey, it’s just too much food. All I’m concerned with is The Sandwich the next day. I don’t want to have to eat leftover turkey until I start gobbling. I looked at a breast because it’s smaller, but neither one of us likes breast meat, and I wanted something we both like. I said to Spane, “Gee, I wish turkeys came with just thighs and wings!” He said, “Mom, don’t they have parts? Why not just get parts?” I love my son! He is so smart! Sure enough, there was a nice package with two large thighs, and those were the ones I took home. Hurray! We’re having stuffed turkey thighs in the Nesco.
I have been making these Cheesy Potatoes for the holidays for quite a long time, and even made it for Ascencia when I was Guest Chef at Mother’s Day. I have pictures of it, but not of its preparation. So, I am putting it in again, and it’s changed just a little bit, for the better, of course.
I don’t usually use canned soup, but this is the exception. The original recipe calls for Cream of Mushroom soup, but Cream of Potato soup is much better. The original recipe also calls for hashed brown potatoes, but, I think the Southern cut frozen potatoes are better as well.
This is a very simple dish to make, and I always get raves when I make it. It makes a lot, and can easily be doubled or even tripled if you have a lot of people to feed.
I don’t know why people insist on buying the cranberry sauce in the can. Making cranberry sauce from scratch is almost as easy as opening the can. In some cases, when your can opener refuses to play well with the can, it’s even easier! Sugar, cranberries and water, how simple is that? In addition, you get the fun of listening to the berries as they pop like popcorn. How cool is that?
Ah, but I can’t leave well enough alone. I have to make something special for Thanksgiving, so I’m going to doll my cranberry sauce up, put it into a ring mold, and have a lovely presentation.
When I was a little girl, going to my Uncle Bob’s house for Thanksgiving, he made the most wonderful cranberry ring with cream cheese. I loved it but never got the recipe. When I asked him about it, he said he hadn’t made it in so many years he had forgotten how to make it and never wrote it down. I’ve looked all over the Internet, but, alas no joy. So, today, I’m going to attempt to make a similar side dish. Wish me luck!