I have the original book and it has become a staple in my kitchen.
I love the organization and ease of use in the design of the book. From shopping lists to easy to use recipes, which include side dishes and timing to get everything ready at the same time, this book is definitely User Friendly.
The recipes are not culinary masterpieces, they are healthy, flavorful and easy to prepare.
If you struggle getting dinner on the table check it out. You won’t be disappointed.
I’ve been a fan of Zonya’s approach to healthy eating ever since she was on PBS – quite a few years ago. While it is no secret that I love the book, I understand that some folks are hesitant because they don’t know what to expect.
You can check out the book and download pdf samples of the recipes and shopping list by clicking HERE.
Let’s be honest, we are entering heavy duty munching season. We might want to call it tailgating, and in some cases it is, but with the televised ball games, return of our favorite (or new favorite) shows, and the end of the week family/friend night marathon where we embark on whatever the group is into, Relaxed Munching is an opportunity to dive into snacking.
If you are just embarking on the idea and not sure where to start, why not browse the snack and frozen sections of your favorite markets? Look for things that you can mix with a variety of crackers, veggies and fruits. Chicken wings or tenders are always on the list but what else can you find? Sausages pair with cheeses and crackers.
Anna over at Cooking The Books recently posted a collection of party dips from the 1970s. Click HERE to watch. While you are there check out the other vintage recipes Anna has tried.
There are lots of recipes for dips and snack foods that are easy to put together and don’t require a lot of effort. They lend themselves to game nights or watch parties. Have fun trying them out!
I love to sit back and contemplate my latest discoveries. There’s nothing like having a good cup of coffee (or large glass of iced tea) while enjoying a moment or ten when I can think about whatever has caught my attention.
Lately such sessions have been about discovering a YouTube channel that has captivated me enough to not only subscribe but send a note telling the presenter that she’s inspired me. That doesn’t happen often!
Then there is the return of Harry Potter to my reading table. I started reading the books when the second was just in the stores, so that would be roughly 1998. When the audio versions were released I was ecstatic; Jim Dale did an amazing job bringing Harry & Company to life. Over the years I have found myself returning to Hogwarts often but not annually. As Stephen Fry’s audio version of the books is now available in the US, I have been enjoying them once again, with a slightly different tone. I think of it as if (with apologies to Mr. Dale & Fry) Grandpa started reading the same books as Dad. I love both versions.
Then there was the rediscovery of the collection of interviews of various people by the Television Academy (Foundation Interviews). As a person who enjoys learning more about television and film, these interviews have been not only interesting but fun. I know some folks would be bored silly but <shrug>.
Once again I am contemplating returning to quilting and doing more hand made cards. There is no lack of ideas or time, that’s for certain. LOL!
Heading into the cooler months tends to open up opportunities to do things we don’t have time, or inclination, for during the warmer months.
I am almost embarrassed to say that I currently have 8 different Bisquick cookbooks in my collection. I love working with this baking mix as it is so versatile.
This book is a great compilation of a variety of recipes with the All Time Favorites printed just inside the covers – handy! The book has the basics (biscuits, pancakes, waffles and impossible pies) and some great ideas for pot pies, baked goods and more.
This is a great book for those who are just delving into the world of Bisquick or those who just need to have the tried and true recipes from the back of the box – because we all seem to lose those, right?
Chef John has a wonderful recipe for Roast Turkey that is easy and will give you just what you need to do for the bird and the gravy. One commenter mentioned that he roasts the bird the day before The Event, so he has plenty of time. Brilliant!
Turkey can be inexpensive when purchased off season (not during holidays), so you might consider picking one up and roasting it when the pressure is off. 😀 Also, consider that, like chicken, you can take the cooked meat off the carcass and freeze it for later use.
Is Your Oven Calibrated Properly?
I often hear people complain that they have difficulty baking or roasting in the time specified by the recipe. Some say that they have to add more than an hour to the cooking time. This might indicate that their oven needs to be calibrated. This means that the temperature inside the oven matches the temperature you selected when you turned the oven on.
You can reach out to an appliance technician to come to your home and check your oven or you can do it yourself. Learn how to calibrate your oven: HERE.
I have shared this recipe here many times and it really does call to be shared again. I love pork. It can be flavorful, juicy, tender, and a joy to have in tacos. Pork chops, however, I’m not a huge fan of. For many reasons, they can be dry, tasteless and uninspiring.
I figure if I am going to spend good money on meat, I want to spend it in a way that I can cook it up to be as amazing as possible. Win/Win – right?
So, once again, here is my take on a roasted port shoulder steak that can be everything I want from a pork roast or pork chop with extremely little effort and as much flavor as I want to add.
Comfort Food! Easy, flavorful, and perfect for company.
Course Main Course
Cuisine American
Keyword Easy, Pork, Roast
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Author Janet
Equipment
Broiler Pan
Cookie Sheet
Aluminum Foil
Ingredients
salt
ground black pepper
garlic powder
dried sage
1 – 3lbPork Butt Steak – Bone-In
Instructions
Preheat oven to 375 degrees
Spray the broiler pan with non-stick spray to aid in clean up. Don't forget to spray both sides of the top plate.
Season the meat when you place it on the broiler pan.
Roast on the first side for 45 minutes, flip meat to the other side, season, and return to the oven for the remaining time.
Notes
If you don’t have a broiler pan, line a cookie sheet with foil for easy cleanup and use it instead. be sure the cookie sheet is rimmed on all sides.You can add potatoes to the oven before you put in the meat.The general rule of thumb is one steak for two people. The steaks tend to be more tender than chops and won’t dry out during the long cooking period. If you are concerned about smoke from the draining fat, add 1/4 cup of water in the bottom of the broiler pan. Keep in mind this will create steam during the cooking time, so be mindful when you open the oven door.
Make it your own.
I’ve kept measurements out because I want to stress that you can use as much, or as little, seasoning as you like. You can even use different seasonings. The key is to be sure that the meat is caramelized to a lovely brown, which adds to the flavor. You will need to watch it carefully after you’ve turned the meat as it could take as little as 30 minutes or as much at 45 to reach that perfect point.
Sides and Dessert
I’ve been known to put potatoes (white or sweet) in at the beginning. If you have room, they could fit on your broiler pan, if not put them on a separate baking tray or sheet pan. Why not add in other root vegetables?
It might be interesting to make some coleslaw or a carrot salad, too. I don’t think a lettuce salad would be as nice here. But that is up to you.
If you have room, why not consider adding a fruit cobbler to the oven while the rest cooks. This, with some ice cream, would make a nice dessert. If you have room.
I know some folks love their chili spicy – the spicier the better. The rest of us…either not so much or not at all. Which almost makes it a non starter, or a why bother kind of thing…
Me? I do not like SPICY, and not a fan of Spicy and really prefer just a bit of spicy. I’m the one who takes a 4 ounce can of green chillies and uses half of it in her turkey chili. Just enough for flavor, a touch of spicy, and it won’t eat me alive for the next week…
If I don’t make if from scratch, my favorite version is using the Carroll Shelby’s Texas Chili Kit. (Check it out HERE) It is simple, straight forward, easy on the budget, time friendly, and it tastes GOOD! And, no, I don’t add that packet of Cayenne that is optional. The best part is you can customize it to suit your desires.
Luke Catleugh recently made a pot of chili from scratch and added coffee and dark chocolate. Both of these flavors enhance the flavors. He also serves his over rice, which I am going to do the next time I heat up my chili.
At the end of the day, there are lots of ways to make this delicious stew. You have the freedom to make it your own. Even if you don’t need it to be hot enough to set your hair on fire. LOL!
Roast chicken is one of those basics that tends to frighten most cooks, even though it does not half to. The process is simple. With a few ingredients and some time, you can create a wonderful meal with very little effort.
For a crispy skin, dry the bird with a paper towel before seasoning.Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of remaining butter on the outside of chicken. Cut celery into 3 or 4 pieces; place in the chicken cavity.
Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove from the oven and baste with drippings. Cover with aluminum foil and allow to rest for about 30 minutes before serving.
HOW TO STORE LEFTOVER CHICKEN
Allow your leftover roast chicken to cool completely, then store it in an airtight container in the refrigerator for up to four days. Reheat thoroughly in the oven or in the microwave.
Notes
This recipe starts with a 3-pound whole chicken. If your bird is larger or smaller, you’ll need to adjust the recipe.If you don’t have a roasting pan you can use a broiler pan. Simply place the bird on the rack on top of the broiler pan. You can also use a rimmed sheet pan with a rack on top of that.If you don’t have a rack, take some aluminum foil and crumple it up into a ring small enough to fit under the bird.Once the bird is done, collect the juices, remove the fat and use the juices as a base for gravy.For extra flavor, mix your seasonings with butter and rub that under the skin.
