Cooking

Mike’s Chile Verde

Chile Verde Ingredients 3 anaheim peppers 1 poblano pepper 1 lb+ fresh tomatillos 1 tomato 1 medium onion 5 garlics cloves, unpeeled 8-12 oz pork shoulder, steak or chop (in order of what works best for this recipe) 1 tablespoon powdered cumin 1 tablespoon chili powder 2 cups chicken broth 2 cups water salt to … Read more

Potato Pancake Cups

I was inspired to create the following recipe after reading this wonderful recipe for Oven Baked Potato Pancakes. Naturally, I like my version better, and it’s even more special because I bake mine in a mini bundt pan unit which creates 6 potato pancake cups, perfect for an over easy or poached egg. Ingredients 2 … Read more

Peach Yogurt Scones

I was in the mood for something different and for some reason hit on the idea of making peach scones. I scanned a few scone recipes and then created this version; it’s baking as I type this note. Peach Yogurt Scones Ingredients 2 C flour 1/2 C brown sugar 1/4 C sugar 3/4 tsp baking … Read more

Apple Cinnamon Muffins

I created this recipe over the weekend. It passed the grand-daughter test with flying colors! Apple Cinnamon Muffins Ingredients 1 1/2 cups flour (Healthy option: use 1/2 C wheat flour) 3/4 cup sugar (Option: use 1/4 C brown sugar) 1 1/2 tsp baking powder 1 tsp cinnamon nutmeg to taste pinch of cloves 1/2 cup … Read more

Black Midnight Cake with White Mountain Frosting

I was making supper for the moms in my family and thought, too bad nobody thought about dessert.  Then I thought, hey, wait a minute, I’m the one that’s cooking tonight! A few minutes later I had found the recipe for Betty Crocker’s Black Midnight cake with White Mountain frosting. It looked like a great … Read more

Quick Mexican Stew

I’ve made this a few times now and it’s a keeper! Quick Mexican Stew Ingredients 1/2 medium onion, chopped 1/2 poblano pepper, chopped 2 garlic cloves, minced 1/2 lb beef (flat iron works well) 15 oz can whole tomatoes 15 oz can hominy, drained and rinsed 1 C beef stock spices to taste: cumin chili … Read more

English Style Pasties

This is our take on a classic English dish. They are rich, hearty and full of flavor, plus they’re fairly easy to prepare. The perfect complement to our early-spring snow storm this weekend! English Style Pasties Filling: 1/2 onion, chopped 1 Tbs poblano pepper, diced 1-2 cloves garlic, minced 2 stalks celery, sliced thinly 1 … Read more

Chicken Salad Sandwiches

Sheryl and I developed this recipe over the years and finally wrote it down. Enjoy! Chicken Salad Sandwiches makes enough for 3 sandwiches 1 Chicken Breast boneless and skinless (med in size) (baked at 325deg. covered for 1 hour) 1 cup mayo – not Miracle Whip 1/2 tsp lemon juice 1 tsp sugar 1/2 tsp … Read more

Mike’s Clam Chowder

I don’t know what took so long, but we finally got around to trying our hand at making New England style chowder. We love clam chowder and almost always order at least a cup if it’s on the menu, but had never gotten around to making it before. I’m pleased to say that our first … Read more

Southwest Rub

This is a great dry rub for beef; we’ve been using it on flatiron steaks with great success. I temporarily misplaced the recipe, so when I found it I decided it was time to share (plus now I know where to find it in the future!) Southwest Rub 2 Tbs chili powder 2 Tbs brown … Read more