The iconic Cobb salad has stood the test of time. Bursting with a harmonious blend of flavors and textures, this salad has been a favorite among food enthusiasts for decades.
Katherine Hepburn’s Glorious Chocolate Brownies
What!?! Katherine Hepburn? Yup, if you look around on the Internet, you will truly find this recipe attributed to Katherine Hepburn. No wonder Spencer Tracy loved her so much! Whether this is really true, like anything on the Internet, is open to debate, however, the lusciousness of these brownies in indisputable.
Virgin Mojita Popsicles
Hot day? Have some fun with Virgin Mojita Popsicles, frozen lime and mint will cool you off nicely.
Beef Risotto Della Stroganoff
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I bought meat to make Beef Stroganoff, but then realized there was not enough meat to make a meal enough for four people. Not only that, my friend had come by with a bottle of white wine, just the thing for Risotto. I thought I could combine the two and make something really wonderful. I was right, and I even had enough for the next day’s lunch!
Louis Dressing for Wedge Crab Salad
Louis dressing is a classic accompaniment to a classic wedge salad. Light and flavor-packed with juicy crab, crisp iceberg lettuce, and avocado.
Cranberry Couscous – Healthy and super easy
Cranberry Couscous makes a delightful and healthful side dish. It’s quick and simple to make. It’s ready in five minutes and you can add different spices, fruit, or vegetables according to your taste. Cranberries have also been shown to be very good for preventing urinary tract infections.
Microwave-Boiled Dressing for Coleslaw
Microwave-boiled dressing for coleslaw is a summer favorite. It’s perfect for barbeques and get-togethers.
Vidalia Hot Wings – Spicy from the South
The sweetness from the Vidalia onion makes these Southern Spicy Vidalia Hot Wings pleasantly different from their tart Northern Buffalo cousins.
Brisket of Beef in Wine Sauce
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When I was a little girl my mother used to make a beef dish that I loved. I never knew what it was until I became an adult and learned it was called brisket of beef. I liked that the meat was tender, and full of flavor. Finding it in the market, however, was a chore. I would only see Corned Beef, which I like very much, but it’s not the same thing.
While I was thinking about that brisket I had as a little girl growing up in Germany, I realized that my mother never made it after we moved back to the United States. Maybe it wasn’t my mother’s dish after all, maybe it was our German maid, Elfrida’s brisket I remember so fondly.
Either way, when I found brisket at the local butcher shop, I knew I had to try making it. I figured I would do something similar to Oxen Shvantz Suppe – Braised Oxtails, which also takes a long time to cook. It’s hot and I didn’t want to be in a hot kitchen all day, so I used my 4 quart Nesco to slowly braise the brisket. It was delicious!
Bacon Fried Chicken Fingers
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In the summer, even though it’s hot, I still think about fried chicken, and I’m not talking about that stuff at Kentucky Fried that tastes like a salt lick either. I’m talking about fried chicken like my Grandmother, Grace Boswell, used to make. She came from Texas, and she made the best friend chicken in the world, well in my opinion. Now, it’s my turn to pass on a tradition.
No Instructions, Experimentation Necessary
My Nana did not like to share her recipes, and really didn’t want anyone in the kitchen when she was cooking. She just wanted, and got, the accolades when the finished dish was on the table. The only time I saw the chicken before it got to the dining room was when there was a pan of it already fried, waiting to go to the table, which was too late. So, I’ve had to do some experimenting to get it right.