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I was looking for a lower-fat version of a favorite appetizer, stuffed mushrooms. Mushrooms are so good for you, low in calories, high in fiber and with a wide variety of vitamins and minerals. And they grow in the dark, which almost seems like magic! Also, they’re delicious. In this
This is a fast weeknight meal that comes together very quickly using a pressure cooker. If you do not have a pressure cooker, you can use a slow cooker as well…of course that would require planning ahead. The total time for this is about an hour and a half but
I’ve talked to many people who are afraid to use a pressure cooker. It seems there are many stories out there of pressure cookers exploding while cooking, generally from our grandmother’s era. And I admit myself that I had my pressure cooker in the box for several years after I got it
One of my most favorite ways to cook pork roast ever. Cooking the pork roast this way gives it a tenderness similar to a prime rib of beef with such an incredible flavor. So, to start you take a pork roast. We’ve found that the bone really gives it a
Look I lived through the ’70s. I mostly remember it…but there’s one thing I JUST don’t get: savory Jell-o salads. Maybe it’s because it was mostly phased out by the time I was a kid? Maybe it’s because my parents were hippie health freaks who wouldn’t even let us have
I’ve always wanted to make mayonnaise from scratch, because I had heard it was much better than store purchased mayonnaise, so I decided to give it a try. Now the first thing about mayonnaise is that of course it’s made with raw eggs, which does have some degree of risk
One of the most useful tools in my kitchen…I actually have 2, in case one of them dies. The immersion blender. Sometimes referred to as a “stick blender”. Why do you need one? I use mine often for many things. Here are some that I can think of: Saving sauces
This isn’t really a recipe. I mean the recipe is throw the corn on the cob in the oven. Whole. Bake at 350 for about half an hour to 40 minutes. It’s going to look like this…and yes you leave the silk on. That’s what makes this easy. After you
I love those pictures of the individual potatoes that are cooked this way but I’m *way* too lazy to slice a potato like that and stick a piece of butter or cheese in the middle of each slice. Too painful. So I have poked around to find a similar way
I made this recipe up after watching the chefs make it at the restaurant I used to work at. It was wildly popular with the customers, of course the recipe they used was HUGE so I had to kind of figure out what exactly they put in it in exactly