Recipes 55 results

Egg Salad is Old-fashioned Good Eats

Egg salad is not fancy or aristocratic. It's not sexy nor is it particularly attractive. Egg Salad is yellow and served on white bread. And it is my all-time favorite comfort food in sandwich form. It also has a few roots in working-class America.  Egg salad sandwiches were a staple at my grandma's house and something that often graced the lunch table at home, too. It's simple yet satisfying and has a few "good for you" qualities as well. My recipe is basic but it's nostalgic and ...

Breakfast Frittata – the Ultimate Leftovers Dish

My family loves breakfast! On the weekends, I tend to cook a big farm breakfast. In the summer, however, I don't want to eat that much food, let alone stand in front of a hot stove cooking it.   This breakfast frittata is a perfect compromise and uses up leftovers from the week.  I make mine with six eggs because it gives each of us two eggs. If we have company, I add two eggs more per person. If I need more than 12 eggs, I'll make more than one frittata. That's just too many ...

Peanut Chicken Salad

Every time I go to the bookstore, I pick up a cookbook or two from the bargain bin section. This is why I have more cookbooks than I need ... and why Noodle tells me I don't need anymore! I recently discovered Southern Living's 5 Ingredient Weeknight Meals and grabbed it up! We've loved everything that I've cooked from it so far, even though I rarely follow the directions entirely!  My husband and I meet at home for lunch nearly every day - we're blessed to live within a few minutes ...

Basic Sweet and Sour Vinaigrette

Salad dressing is one of the things I learned to make early in my life. This vinaigrette is what my grandma and mom would "whip up" for every type of salad known to womankind. It is great for potlucks and picnics because it is vinegar based, and it can be remixed with nearly any type of ingredients you care to use. It is foolproof! The basic version is also easy to remember.   Basic Sweet and Sour Vinaigrette  Okay, I'll freely admit this isn't a traditional French vinaigr...

Grilled Asparagus with Smoked Salt

I will only eat asparagus two ways ... grilled and roasted. Asparagus was one of my least favorite vegetables when I was a kid. In fact, I wouldn't touch it ... and gave a couple cans of it away to the food pantry once, much to my mother's dismay (apparently it wasn't cheap!).  Today, however, grilled asparagus is one of my favorite vegetables. Even my husband and daughter love it ... which fascinates me. Neither of them are particularly fond of any vegetable.  Asparagus ...

Pork Burgers with Grilled Pineapple

Oink, Oink! I get tired of the good ole fashioned hamburger ... we eat a lot of them in the summer. No matter how much I love them, I like to experiment with what goes between the bun. While searching for some inspiration, I ran across these BBQ Pork Burgers from Leite's Culinaria. They looked darn good, so I headed out to make my own rendition. I stuck to the general premise of using BBQ sauce, but I added a little Accent seasoning ... a trick I learned from our local golf ...

Slow Cooker Italian Beef or Venison

Slow cooker Italian beef is the perfect meal this time of year. It's comfort food that feeds a family with plenty left over.  Autumn in southern Illinois is when Mother Nature can't decide if she's going to be hot or cold. We go from 65 degrees to near 100 degrees over the course of just a few days. I've lived here my whole life and I'm still not used to her mood swings! Nonetheless, it's also the time of year my slow cooker takes up permanent residency on the kitchen counte...

Pimento Cheese Spread

I love pimento cheese. I love it on crackers as a snack. I love it between bread as a sandwich for lunch. It's the quintessential "munchy" that combines the creamy, smooth texture of cheese with the pungent bite of roasted red pepper. It is also one of the foods I remember most fondly growing up. It was just always there ... in Mom's refrigerator, in Grandma's refrigerator ... I always had access to it.  I always have some in my refrigerator, too. Then, one day, I didn't.&nbsp...