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

Christmas morning at Mo's means Eggs Benedicts by Howard, Buttered Grits by Mo, and Sweet Rolls by Katie. And the curried fruit is the cherry on top! Thrown to the wolf that is the Cusinart, I made the Hollandaise this year. CONFESSION: In fear of the command performance, I googled Martha Stewart and Ina Garten in the wee small hours of Christmas Eve. I've got the ratio down now. It's a 1/4 cup of butter per egg yolk. Just need to taste for salt, acid, and heat after blendin

Thank you, Aunt Peggy and Aunt Anne: After giving away my "Child" Instant Pot to my cousin, I used birthday gift cards to go for a new...

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

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:

At the farm, Sunny makes a rosemary honey chicken that I love so much. One night I told her I think it's my favorite, and Nana chimed in,...

Chicken Parm, Arugula Salad, Homemade Pasta Don't get me wrong; I love the chicken parm recipe from Cook's Illustrated. I've made it hundreds of times and gotten restaurant reviews. HOWEVER, when I lucked into Garth Brooks concert tickets five years ago, I called Taylor and Courtney to see which one wanted to go. (And I love that Courtney told me to take her husband and have a blast.) Taylor and I met at The Palm since it's across the street from the Arena. He used his frequ

Carnitas is my new go-to at my favorite Mexican restaurant. In the spirit of "How Hard Could It Be?", I went in search of a recipe to...