Category: Entrees

CInco de Mayo Pork Chops over Cilantro Rice

  Here’s a simple way to make tough thick-cut pork chops fork-tender with a Mexican flavor profile.  I needed to find a recipe for a couple of disappointing pork chops that I knew needed a long braising time.  It just happened to be Cinco de Mayo, and I put together this recipe based on several

Kitchen Tapestry: Crock Pot Chili

This recipe has been updated from the original version posted April 9, 2009.   For something so simple, with relatively few ingredients, chili con carne, or chili with meat, a.k.a. “chili,” has developed a whole lot of mystique, much of which I deem unwarranted. Chili cook-offs as originally created in the late sixties were more drunk-fests

Kitchen Tapestry: The Reuben Sandwich

I’ve argued this subject before. What makes Caesar’s Salad a Caesar’s Salad? What makes Salisbury Steak a Salisbury Steak? And what makes a Martini a Martini?  In honor of St. Patrick’s Day, I’m going to explain what makes a Reuben Sandwich a Reuben Sandwich and clear up any misconceptions about not differentiating a Reuben Sandwich

Kitchen Tapestry: Red Beans & Rice

  Fat Tuesday is the final day of decadence and lack of restraint before buckling down and doing some serious atonement for your sins during Lent. It is the culmination of the season known as Mardi Gras.  Tomorrow, you’ll perhaps have ashes applied to your forehead and spend the next six weeks denying yourself of

Kitchen Tapestry: The Dagwood Sandwich

    Dagwood Bumstead was a central character to the comic strip, Blondie, introduced in September of 1930 that was wildly popular throughout that decade and well into the 1950s, but I was surprised to learn that it is still in circulation today.  Its original creator, Chic Young, passed creative control of the comic strip

Kitchen Tapestry: Chicken Divan

No one will ever be able to truthfully use the adjectives of “Original”, “Classic” or “Traditional” with their recipe for Chicken Divan because the chef that created it took his recipe to the grave. The dish’s origins are vague; some say it came from the 1930s; others say the ’40s and it may well have.

One Dish Cheeseburger Stuffed Baked Potato

  There are no boundaries to the imagination of ingredients that might be used to stuff a baked potato, but generally, we seem locked into butter, sour cream, cheddar cheese, bacon and chives.  Not that there is anything wrong with that, because those are the condiments generally provided in a steakhouse when the titular entree

Salisbury Steak

  Don’t confuse Salisbury Steak with Swiss Steak.  A lot of people do, which is understandable since both are beef entrees that have been simmered in a sauce and are perfectly accompanied by mashed potatoes, rice or noodles.  Both gained popularity in the 1950s and ’60s with the advent of frozen TV dinners and were

Crock Pot New England Style Seafood Chowder

As with a low-carb version of a Bacon Chicken Chowder I posted earlier this year, the recipe presented herein meets the culinary definition of a chowder in that it consists of vegetables and protein in a creamy broth thickened with a roux (actually in this case, a slurry).  However, this is a far more traditional

Capellini Pie

The more common version of this recipe is called Spaghetti Pie.  But spaghetti is not what I had on hand for this occasion when I needed to use up an over-production of Angel Hair pasta I made several days before.  I had some jarred Italian sauce left, so I improvised to make a pie out

Creamy-Crispy Hamburger Rice Casserole

Anxious for some genuine, home-cooked comfort food after a grueling two weeks relocating our household from one state to another, and totally sick of DoorDash, I went about my new kitchen to create a dinner rice casserole.  Few things are as comforting to me as hamburger, cheese and white rice, and borrowing a few recipe

Double-Cut Pork Chop Stuffed with Spinach, Roasted Tomatoes & Goat Cheese

I may have one other recipe adapted from the so-called celebrity chef, Giada de Laurentiis, which says something about either how little I watched her show or how little I think of her cooking. In fact, I wasn’t inspired by her recipe so much as I stumbled upon it while searching online for any recipe

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