Mom’s Pork Roast My Mom has been making this Pork roast recipe for as long as I can remember. It is so simple, yet so delicious. You will see in the full, printable recipe below that it is made with very few ingredients. The secret to this recipe is buying the right cut of meat, making sure the fat side is up, seasoning it, and then having the patience to let this cook, in the oven, low and slow. Mom’s Pork Roast is tender, flavorful and delicious. The nutty flavors of the caraway seed with the salt, pepper and sugar,…
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Continue ReadingCopycat Thai Crunch Salad with Peanut Dressing One of my addictions is the Thai Crunch Salad from California Pizza Kitchen. CPK is a chain restaurant that is known for unique pizzas and fresh salads. It used to be called the Chinese Chicken Salad. the good news it, the salad name changed but the dark brown peanut dressing did not change. Occasionally I let myself splurge and have the salad delivered and I always get two of the dressings. This was getting expensive, so I decided to make it myself. hence the recipe for this Copycat Thai Crunch Salad with Peanut…
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Continue ReadingEggs Benedict Breakfast Pastry Do you love Eggs Benedict like I do? Because I LOVE Eggs Benedict. To me, it is the perfect food. I made something similar to this recipe a few years back and they were a huge hit. Recently I was reminded of it and then I saw a foodie youtube channel I love eating an Eggs Benedict croissant and the idea for this Breakfast Pastry was born. These Eggs Benedict Breakfast Pastry are made with eggs, deli ham, a tube of croissants and a packet of hollandaise sauce. Breakfast cannot get any easier. Make Ahead and…
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Continue ReadingPotluck Party Pasta Salad This Potluck Party Pasta Salad is sure to be a hit at all your gatherings. Made with very simple and accessible ingredients. Such as: grape tomatoes, red onion, provolone cheese and some cucumbers and bell peppers. The secret ingredient in this recipe is that the dressing is made with two packs of Good Seasons, Italian Dressing. I make the Good Seasons slightly different then the package directions which I cover in the full and printable recipe below. All of these ingredients combined, make a crave worthy pasta salad that everyone is going to DEMAND you make.…
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Continue ReadingMaple Bacon Smash Burger This past weekend I was supposed to cook at the Phelps Maple Syrup Festival in Phelps, Wisconsin. Phelps, Wisconsin is one of the Northernmost Wisconsin towns. This Maple Bacon Smash Burger was on the menu. I live part time in the Western Upper Peninsula of Michigan. Just 8 miles over the Northern Wisconsin border and one of the things we are know for is snow. Unfortunately, we got slammed with a snow storm the night before the Maple Syrup Fest, so this beautiful burger was not served to the Maple Syrup Fans at the fest, as…
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Continue ReadingSpring Salad This Spring Salad will be the centerpiece of all your Spring special occasion meals. Made with romaine and arugula, pea pods, shaved carrots, green onions, radish, and purple cabbage. This salad also has a honey goat cheese, and sprigs of fresh dill and rosemary. You add a little salt and pepper, cover it and let it hang out in the fridge for a few hours. You will have a beautifully presented salad that is aromatic and infused with the flavors of the fresh herbs. French Quarter Dressing Serve this salad with this delicious and creamy French Quarter Dressing.…
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Continue ReadingSheet Pan Crispy Chicken Sheet pan crispy chicken is such a simple recipe I feel silly even typing it up for the blog. I know many are new cooks and this can be helpful for people not as confident in the kitchen. My Mom used to make chicken like this when I was growing up. Although Mom did not put sugar on her chicken. The sugar was something I learned from a Chef I worked for back in the day. Part of my childhood memories was standing at this pan with her and eating the crispy bits of chicken that…
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Continue ReadingCopycat Jewel Chef’s Kitchen French Quarter Dressing Copycat Jewel Chef’s Kitchen French Quarter Dressing was a product of Chicagoland based Jewel Food Stores. The dressing sold in the Chef’s Kitchen department which was their deli. If you remember, the French Quarter Dressing was sold in a short, stubby, rounded on the bottom bottle and narrower at the top. The sides of the bottle had ridges. I know this and remember it well. I worked in the Chef’s Kitchen in the late 90’s into the early 2000’s. Uncertain as to when they discontinued this delectable dressing. I had forgotten about it…
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