Oniony Crunchy Panko Breaded Chicken Legs

I’m not a big fan of chicken legs, still my husband LOVES them. So in the best interest of marital bliss, I decided to give him an early Valentines Day gift.

Notice I managed to get some broccoli on the side.

8 large chicken legs 1 package onion soup mix 1 large egg [...]

When the weather is cold and we crave comfort food, this dinner is always a winner!  I don’t remember where I first found the inspiration for this recipe but I do know that I’ve been making it for well, let’s say, over a couple of decades. This simple recipe never fails me and continually pleases everyone [...]

Sorbet is easy to make, as long as you have a Cuisinart ICE-50BCC Supreme Commercial Quality Ice Cream Maker! Although it makes ice creams and sorbets LOUDLY, it's worth the price of the appliance since you don't have to think ahead to freeze a canister. It comes with its own compressor, so you just have to plug it in and use. Sorbet is a smooth, sweet, fruity frozen mixture that contains sugar, water, and fruit (either juice or puréed). It doesn't contain any dairy. The nice thing about this recipe is that it's easy. First you have to melt the sugar in the water and vanilla over medium heat. Purée the strawberries in a food processor along with the lemon juice. Cool the sugar syrup mixture before adding the puréed strawberries. Then, just process in your ice cream maker. Simple. Recipe Makes about 3 cups 1 cup...

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Here's the thing. I'm ready to leave white pepper and chicken liver behind for a bit and pull out the sugar, so I'm starting to work through some of the lessons in Basic Pastry. The first class is all about Les Biscuits (Cakes). What is Génoise Génoise (pronounced JenWAHZ) is a delicate, Italian sponge cake named after the city of Genoa, a coastal city in northern Italy. This cake is unique in that it does not use any chemical leavening agent such as baking powder or baking soda. Instead, it uses a technique that allows air to be suspended in the batter during mixing. This is what gives volume to the cake. Therefore, the success of this cake depends totally upon technique. It has been called one of the great "egg power" cakes and is a "test of pastry chef's technical prowess", according to Sherry Yard in The Secrets of...

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I’ve participated in a lot of blogging events like Secret Santa, Blogging by Mail, jam exchanges, not to mention I’ve won a few contests, and I’ve gotten a few packages in the mail from blogger friends. And it’s these kind of times, I wish I had a nice thank you foodie card. When I heard [...]

Sycee (元寶) was a type of silver or gold ingot currency used in China until the 20th century. The name derives from the Cantonese words meaning “fine silk”. In North China, the word yuanbao (simplified Chinese: 元宝; traditional Chinese: ...

Light Slow Cooker Spaghetti

When my kids were young and funds were short, we ate a lot of spaghetti. In those days I made it from scratch – meaning jarred sauce wasn’t in the pantry, just lots of cans of tomatoes.

I still make spaghetti the same way. I love to meld the flavors myself, cooking [...]

Why do you need a recipe for Shrimp Cocktail anyway? You can just buy one of those big ring things with their neatly arranged shrimps surrounding a bowl of red, kinda spicy sauce, right? Hmmmmm. No thanks – not my idea of tastiness. There is nothing wrong with frozen shrimp actually. [...]

I've discovered a quick way to get soft, creamy garlic cloves and a few crunchy ones while seasoning oil for future recipes. A few weeks back I was exploring an old, French soup recipe.  One of the steps called for slowly cooking garlic cloves in duck fat.  I didn't have duck fat, but now I 'm [...]

How many times have you reached into your pantry and pulled out a bulb of garlic that's sprouting? Have you ever heard or read where we're not suppose to eat the green shoot inside our garlic cloves?  Well, it's true what they say, that premature green shoot produces a bitter flavor when it's cooked.  Now you [...]