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How to Make Foie Gras Pâté
Feb23

How to Make Foie Gras Pâté

Savory, creamy & very decadent, Foie Gras Pâté is somewhat of an acquired taste & a delicacy. How to Make Foie Gras Pâté: It’s easy to make a Foie Gras Pâté using Pan Seared Duck Livers. Type: Pâté Recipe: Serve with: pickles, Dijon mustard on French bread or rye toasts with sweet, white wine Prep Time: 12 min Bake Time: 1 1/2 – 2 hrs Chill Time: 12 hrs Yields: 12 people Ingredients: 1/2 lb ground veal or ground...

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How to Cook Tomato Dumplings with Meatballs
Dec28

How to Cook Tomato Dumplings with Meatballs

Tomato Dumplings are hearty & full flavored – perfect for any day of the week. An acquaintance revealed that one of her favorite & most delicious dishes made by her mom, they named tomato dumplings. Whenever her own family visited her mother, she requested tomato dumplings. In reviewing the recipe, I have found that it is much more than just tomato dumplings! How to Cook Tomato Dumplings with Meatballs: We, too, have...

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How to Cook Chicken Meatballs + Video
Dec01

How to Cook Chicken Meatballs + Video

This night, I was intending to make pasta with Chicken Meatballs! In this post & show, I’m showing you how to make the meatballs. I often buy various types of ground meat – beef, pork, veal, chicken or turkey. Each one of these ground meats tastes a bit different, and each has it’s own unique moisture & fat content. How to Cook Chicken Meatballs: I often omit adding an egg to my burger recipes, as it causes...

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How to Roast Artichoke Hearts in a Roasting Tray + Video
Nov12

How to Roast Artichoke Hearts in a Roasting Tray + Video

Roasted Artichoke Hearts are a delicious side dish treat, but artichokes are so often under-appreciated. The reason? Well, likely because they take more preparation work…a great deal more. However, the flavor inside of these globes of shelled armor and hidden beneath the choke is absolutely delectable. The handy-dandy roasting tray from Mutt Shop Products I use for these long stem artichokes is actually a jalapeño roasting tray,...

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Gotta Know Where the Best Local Italian Eatery Is…
Jul31

Gotta Know Where the Best Local Italian Eatery Is…

I’ve lived in a number of places throughout the USA, and beyond. Everywhere you settle, you try and look for the best spot for Italian, or for Mexican food, or some great Vietnamese. Whether you are of Italian blood or not, everyone craves Italian food… No matter where you may live on the planet, sometimes, you just want a really great, authentic thin crust Neopolitan style pizza, or some al dente Italian semolina pasta...

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How to Bake Russian Mennonite Meat Pirozhki
May08

How to Bake Russian Mennonite Meat Pirozhki

It is my pleasure to present to you today my very 1st special guest on my show, my mother – Ingrid Turner from IngridTurnerToday.com to show you how to bake a coveted family recipe that’s been passed down many generations to make it to your screen today, and hopefully, into your home & heart. This is a Russian or German Mennonite recipe called Pirozhki. Now, today, we will be filling it with the most traditional...

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Niagara Cooks Book Signing with Lynn Ogryzlo @ Chapters in St. Catharines, Ontario

I’ve been reviewing a fabulous, new local, Niagara cookbook by my new friend, Lynn Ogryzlo called “Niagara Cooks”. This cookbook heralds in a new way of life reminiscent of days of old – getting back to eating local food, “from farm to table”. Not only is supporting our local farmers and food suppliers good for your local economy, but it’s healthier and tastier for you too! I’m making it...

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Arizona Southern Style Real Brewed Sweet Tea Review

Now, I’m a fan of Arizona’s Green Tea with Ginseng and Honey…not sure if I’ve ever done a review on it, but it’s a staple for me when I travel! Being down south in Texas, they are serious fans of sweet iced tea, which is fabulous because, as you know, I love love love tea! Arizona has a new flavor: Southern Style Real Brewed Sweet Tea Ummm…yeah…a new fave for a quick drink from any convenience...

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Blooming Tea is Bloomin’ Amazing

Have you seen “blooming tea”? It’s usually a mixture of different tea leaves and flowers that are wrapped and packed up into a tight ball. When you put it in your clear tea pot and wait 10 minutes, they turn into a beautiful, plumped up flower! Literally, it looks like a pretty flower, often with different colors. There are endless flavors, including many with jasmine green tea, lily flower, chamomile, echinacea, and...

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How to Cook Kenney’s Melt-In-Your-Mouth Meatloaf

This is my husband’s Southern Meatloaf recipe that barely lasts for leftovers…So, we try to make as much as we can handle…LOL…Meatloaf sandwiches are one of my favorite things for a leftover meal! Yum! ~ Kimberly Edwards 🙂 Type: Main Serve With: My Kickin’ Sweet Southern Cornbread and Collard Greens Prep Time: 15 min Cook Time: ~ 30 min Yield: 5 servings, plus leftovers for the next day! *** Ingredients:...

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How to Cook Glazed Pork with Fig Stuffing

I am especially partial to traditional Christmas recipes, but when I saw this one, I had to feature it for you! Can I say, “YUM!” *** Christmas Recipes: Main Dishes. No.11 of 12 – Glazed Pork with Fig Stuffing By Paul Curran Christmas recipe serves: 6 calories per serving: 480 preparation time: 30 minutes cooking time: 2 hours * not suitable for freezing Christmas recipe ingredients: loin of pork, boned with skin...

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The History Of Belgian Chocolate Is Not-So-Sweet

How Did It All Happen? It all started with Leopold II of Belgium, in the year 1885, when he colonized Congo. It was a territory eighty-six times bigger than his home country. Leopold II was the very first leader to commit genocide during the 20th Century. The chocolate industry first took off during the 1880’s, supported by getting a hold of the Belgian Congo that aided an easy way in to Africa’s cocoa grounds. The truth is that it is...

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Barbecue Grill Tip

Hey, if you have one of those not so good, a lil’ old BBQ grills with a 2 fire option, and can’t seem to get the fire to stay a blaze evenly… Then read try this three liner tip below. After you warm up the BBQ grill (by keeping the lid closed and the fire hot) turn off one side and put your food on that side. Keep the other side on and shut the lid. I’ve been using this strategy for a while and it works...

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