Stovetop smoked salmon is so easy to make and tastes out of this world good. I serve it with creamy dill sauce, steamed new potatoes, broccoli, and white wine. You will seriously wonder why you haven’t made this before.
Methods
How to Make Flaky Buttermilk Biscuits
Flaky Buttermilk Biscuits are so nice in the morning with honey and a cup of coffee. They are very easy to prepare with the help of a good food processor. Tired to flat, hard, hockey puck biscuits? Read on.
Buttermilk Bolognese Sauce
Buttermilk Bolognese sauce is a different and tasty take on the traditional sauce. The buttermilk makes the sauce richer and more flavorful.
Sous Vide Pork Loin with Cherries and Red Wine Sauce
Sous Vide Pork Loin with Cherry and Red Wine Sauce served over rice pilaf. Relax while the immersion cooker does the work.
Dutch Oven Red Cabbage with Wine, Apples and Raisins
Dutch oven red cabbage is a great winter side dish, perfect for richer meats like pork, duck, and goose. Cabbage is a very healthy vegetable, tasty and inexpensive.
Instant Pot Hungarian Goulash with Dutch Oven
Using this hack for Instant Pot Hungarian Goulash, you can get the deep flavor from hours of slowing simmering in a Dutch Oven, and the speed of Instant Pot will make it all happen in under an hour!
How to Roast a Duck in an Electric Nesco Roaster Oven
This roast duck was roasted in an electric Nesco roaster oven and served with raspberry sauce. Being roasted in an electric roaster means that the skin gets nice and crisp to go with the sweet and sour raspberry sauce. It’s a winner!
Turkey Broth in the Instant Pot – Homemade and Easy
When you need broth for Oyster Cornbread Dressing or injecting into the turkey to get moist meat, you can use the neck and whatever scraps of poultry you have to make a flavorful broth. Making turkey broth in the Instant Pot makes it even easier.
How to Make Apple Brown Betty – a Winter Favorite
This is probably my favorite winter dessert. I look forward to the end of hot summer days when I can turn on my oven and make Apple Brown Betty. It’s an old recipe, first published in 1864. I’ve been making it since 2011 when I won an award for it. I love the fact that it’s very simple to make and with the help of some tools, in the oven in under 10 minutes.