Enchilada Casserole

This is another microwave casserole I made during the dark days of no stove or oven during construction. I adapted it from a recipe that required baking, but I realized I could do it the easy way. I have made it with Fritos and gourmet tortilla chips, but I found regular old tortilla chips in … Continue reading

KJ Potatoes

During the past 10 months of construction, I had to get creative in my cooking efforts since I lacked a stove. Or regular oven. Necessity is the mother of invention however, and I made up a dinner that my family enjoyed. I don’t think I will make it again just because it feels like “construction … Continue reading

Sweet & Sour Brisket

This feels like a Sunday Roast kind of recipe! We never really had Sunday Roast in my family, we had Monday Night Soup though. :-) So, on this recipe, it references that no steam should escape from the roasting pan. I wonder if you could make this in a roast pot with a well sealed … Continue reading

Quick Lasagne

Ah, lasagna, that layered pasta and meat casserole made of comfort and calories! This recipe is called Quick Lasagna, but I can’t see how it would be much quicker than “slow” lasagna, except maybe that the sauce is not simmered all day. These days, we open a jar of sauce and just use that. Prego! … Continue reading

Stuffed Manicotti

These manicotti are a cheese & veggie version, where I have made them with ground beef and/or Italian sausage in the past. They are going to be flavorful and delicious. Note that similar to Sicilian meatballs, the recipe calls for ground nutmeg. I always have to be really careful when cooking the manicotti shells. You … Continue reading

Bouquet Garnie – Lamb or Pork

When you want to season your dish but don’t want to have bits of herb remaining, a bouquet garni might be the way to go. Literally translated from the French as ‘garnished bouquet’ this little bundle of herbs is typically used in soups and sauces. Traditionally, the bouquet was bound with leek leaves, but the … Continue reading

Sweet N Sour Ribs

According to the National Pork Board, country style ribs are pork back ribs cut from the sirloin, and are very meaty ribs. They can be served individually or as a rack to eat with knife and fork. My mouth is watering already, as I love love love barbecued ribs! This particular recipe calls for cooking … Continue reading