CUORE FELICE

White County Girls Basketball WINS REGION! I was so excited for them (and so starving) that I stopped for Chinese take out in Smithville. CLOSED! So in craving Chinese food all day, I went to a tried and true website for a take out recipe. Even his Din Tai Fung recipes are spot on! I did do several things differently, so I'm posting this recipe in tribute, but in making my own. Chicken: 1 large chicken breast* 1 tsp baking soda 1/4 tsp white pepper 1/2 tsp salt 1 T mirin (or

The reason this is a powerhouse is because it "freezes beautifully" and tastes just as tender from freezer to oven. I've started buying chuck roast when it's on sale, make a Sunday supper of the pot roast, and freeze half of it for company. The other added bonus is I can make the gravy gluten free by pureeing whatever root veggies I use. OR as in the pic above, I can add vegetables later in the braise and add a slurry to thicken the gravy. 4 lb chuck roast 1 T olive oil 1 oni

OMG. It's only January 10, but this recipe is the best thing I've made in 2026. I even made it in three smaller pans, so I could freeze some for later. It's a variation on a theme; I made a French Onion Meatloaf in the crock pot for Christmas. I'll post that later. This recipe was better. Next time, I'm going to try it with half cooked egg noodles. And Karen just had the BRILLIANT idea to make stuffed peppers with the leftovers! GENIUS! 1 lb. ground beef 1 small onion, diced

So, my breakfast strata is a go to. Just like the strata, you can use whatever ingredients you want. For the book binders, I did one with caramelized onions, spinach, and boursin cheese. So easy to use up leftovers: meats, veggies, whatever. But this Christmas, I wanted to make a heartier option for a day of book binding with family. This fall, the Pioneer Woman shared recipes for her college-aged son. One of them was a breakfast bake that she froze, so he could bake them o

When I started gardening, I found myself with a plethora of eggplant. Unlike cucumbers, peppers, and tomatoes, my purple vegetables are harder to give away. People don't like it or don't know what to do with it. (If you THINK you don't like it, please try Aunt Peggy's Eggplant Parmesan .) Dan also brought me five pound of ground lamb from his processor, so I found this recipe for my eggplant surplus. It's a Greek grandmother's lasagna, and if you're going to do it right, it's

So in honor of Josh Allen and the Bills drive to the AFC Championship, it was time to tackle Frozen Wings in . . . yep, the new toy: the new wide Instant Pot. Let's just hope that the Bills are as successful tonight as this recipe turned out to be. 20 FROZEN wings 2 cups broth (I had leftover pork broth from the ribs .) 2 T garlic salt 1/2 cup Buffalo Sauce (I used Frank's Red Hot) ~ While the Instant Pot is bringing the broth up to heat, coat the wings in garlic salt. ~ Use

Again with the new birthday toy: I wanted to see if I could replicate the ribs of yore but with the new Instant Pot - especially since it...

As promised, a white out last night, but miraculously roads clear enough to head to our lake walk. Well, almost clear enough - got dicey in the park (There's only one Jeep.). So the boys are now tuckered, and the stew is on. SLOW COOKER BEEF STEW ( adapted from one of three America's Test Kitchen recipes ) 4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces Salt and pepper 2 T vegetable oil 2 onions, cut in large chunks (see

So Rip saw his first snow yesterday, and just as quickly as it blew in, the sun melted it off today. (See left and right above.) What he doesn't know is it's coming again TONIGHT. The "Winter Storm Warning" for Clark, CO says 10 - 20 inches? Surely not. But just in case, we hiked over six miles today. 3 miles around a snowy Alpine lake in the morning, then our favorite Pearl Lake walk around the man made dam. One reason it's my favorite walk is we have found a different off s

Two recipes for the price of one here (actually three. . .), since they all complemented each other so well I don't think I'll ever make one without the others. All inspired by Ryan who allowed me to be his sous chef for the night. Whenever I visit Vail, we show each other recipes we have found - excited to try new things. It was a 14-hour drive with the dogs this visit, but sure enough, the next morning Ryan pushed his phone in my face to reveal our Saturday night projects: