Cooking · Food

Cozy In The Kitchen

For decades I’ve been enjoying, indulging, learning, and basically having a great time watching TV cooks in their respective kitchen. I’ve learned a lot, enjoyed a lot, and come away with not only an appreciation of the tips and techniques they’ve shared, but in many cases grown a desire to have a seat at their table to sample the wonders they’ve created.

Who are these teachers?

  • Here is a partial list in no particular order:
  • Julia Child
  • Jacques Pepin
  • Lidia Bastianich
  • Rick Bayless
  • Mary Berry
  • Rachel Allen
  • Graham Kerr
  • The Hairy Bikers

These people, and many others, have taught me a lot about regional cuisine. They’ve shared their passion for the foods they love and create while inspiring me to try new things, incorporate techniques into my own food creation.

I have discovered that many of the series that these folks created are now available on many of the free streaming platforms available. They are wonderful to watch – some are not as old as you might think.

If you are looking for something new to watch, interested in learning more about a method or cuisine, I invite you to take a few minutes to run a search or two or three and find these folks on your TV. Enjoy!

Cooking · Food · Recipe of the Month

Revisiting the Fresh Apple Cake

If you need the directions to the Fresh Apple Cake, check out the printable below.

Fresh Apple Cake

This has become a fast favorite.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 people


  • bundt pan Tube pan


  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 2 eggs, well beaten
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 cup walnuts OR pecans, chopped
  • 1 cup raisins OR dried cranberries
  • 4 cups peeled, sliced OR shredded tart apples


  • Preheat oven to 325 degrees. Grease and flour bundt or tube pan.
  • OPTIONAL: soak raisins in 1 -2 tbsp of rum and set aside.
  • Prepare apples.
  • In a large mixing bowl, combine the sugars and oil. Add eggs and vanilla.
  • In a separate bowl, sift the flour, baking soda, salt, and cinnamon.
  • Add the dry mixture to the wet mixture, folding in the nuts, raisins, and apples.
  • Spoon into the prepared bundt or tube pan.
  • Bake for 75 to 90 minutes, or until a knife inserted into the center of the cake comes out clean.
  • Cool the cake in the pan on a wire rack for 10 minutes, then invert it onto a cake plate.


You can change out the nuts or leave them out completely.
You have the option to replace the nuts with raisins and or dried cranberries.
Be sure to add the soaking liquid (rum) with the raisins.
You have the option of slicing, chopping, or shredding the apples. 

Cooking · Dining · Food

Guilty Pleasure: Vinnie’s Vittles

I have to admit, I miss Vinnie’s Vittles on YouTube. That is not to say the channel is not still there, along with all those great recipes. Sadly, due to a lot of things, mostly time related to the growth of Maymay Made It, Vinnie (Maymay’s trusty sidekick) decided to stop making videos for his channel.

Thankfully, we can all go back to earlier postings to see what delights he brought to the table. And there are lots of them!

Vinnie loves to cook and loves to find easy, flavorful recipes that don’t take a lot of time or ingredients but give great flavor.

Head over to YouTube and type ‘Vinnie’s Vittles’ in the search box to go to his channel. Browse the recipes and dive in. There are lots to enjoy!


Kitchen Bucket List: Apple Cake

This recipe has been on my Kitchen Bucket List for far too long! I finally had all the ingredients on hand and decided to give it a try.

P Allen Smith – Fresh Apple Cake

I suggest that you consider shredding the apples rather than slice or chop. And be sure to thoroughly grease and flour your pan.

This cake is not overly sweet and I can understand why Allen suggested it as a good breakfast item.

Give it a try!


Pantry Forage

Or, I didn’t realize I still had that!

I’ve been consciously and deliberately working to use up items in my fridge and freezer that have been there, shall we say, longer than they should have been?

No, not excessively, just long enough they should be used up.

I have a couple of bags of frozen veg that could become part of a soup or casserole. There’s some garlic and ginger that could possibly find their way to the bin because, well, you know. 😉

On the other hand, I uncovered some really great jam that had been tucked behind the mustard. It would be great on biscuits or muffins. Or maybe melted and poured over waffles or pancakes.

There’s the jar of bullion that is really, really salty. It is still there because it is really, really salty, too. Do we need to guess where it will end up?

There’s the tub of mustard sauce that I love to put on all sorts of things. Or, I did, but somehow it got relegated to the back of the fridge and really should be tossed. It’s been there that long. 🙁 Thankfully, the sauce is easy to make and I always have the components, yep you guessed it, in the fridge.

Part of the adventure of foraging through the pantry (which is fridge, freezer, and cabinets) is finding things that once were most used items and might not be now. Another part is discovering things forgotten that are still usable.

There are spots in our kitchens we visit regularly – like every day. Then there are the spots that don’t get as much attention.

Sometimes you find things you set aside for special occasions only to realize that you forgot you had them on hand when the last special occasion occurred. Why not make your next meal a special occasion and use them?

I wonder what else I will discover?

Cooking · Food

Authenticity and the Rules in the Kitchen

When to use them, when to toss them

I recently came across a discussion about authenticity of a dish, or more precisely, the lack of authenticity of a dish that caught my attention. The person relating the incident was the cook, who was presenting her version of a dish her family had innumerable times as she was growing up. The commenter told her that the dish was not ‘authentic’ based on what was the ideal from the home country.

The response to the commenter made my day: “It is authentic to the way I grew up eating it and adjusted it for my preferences now.”.

This made me consider how many cooks seem to be stuck with the idea that a recipe – any recipe – is written in stone and can not be altered for any reason. They literally put themselves into straitjackets to avoid any kind of adjustment be it necessity or creatively.

If you have ever perused a recipe website or any number of cookbooks, you will note that there are hundreds of varieties of the very same dish, each with its’ own variations. This is due to the fact that it has evolved over the years based on any number of reasons.

To be fair, there are certain, shall we call them rules, that cooks need to be aware of, if only to avoid unnecessary problems, but by being aware of those ‘rules’, they have the leeway to springboard from them to create something different.

A recent Glen and Friends video is a perfect example of what I would call springboarding. Check it out:

I love both of these recipes! My version would replace the hot pepper with a bell pepper. I love the gnocchi recipe, too. It is something my father would think of as cornmeal mush (something he would avoid) but I find an interesting and much easier method to produce a flavorful base for the stew.

Food is fluid in so many ways. Recipes change based on location, availability, tastes. When you step out of the straitjacket and begin to experiment in the kitchen, the results can be amazing.

Cooking · Dining · Food · Recipe of the Month

Cold Weather Comfort Food: Pasta Bake

When the weather is cold and dreary one of the best ways to keep warm is a good pasta bake.

I’m thinking of one where you pull out what you need from the pantry and dive in. You can change up the types of cheese, seasonings, and even the bread crumbs.

Served with a green salad and some crusty garlic bread, this is a meal to indulge in. Enjoy!

Pasta Bake

Perfect for cold winter days.
Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8


  • 13 x 9 baking dish
  • Large pot


  • 1 pound pasta
  • 28 ounce jar of Alfredo sauce
  • 28 ounce jar pasta sauce
  • 1 cup cottage cheese
  • 2 cups shredded cheese
  • 1/2 cup bread crumbs
  • garlic powder To taste
  • onion powder to taste


  • Preheat oven to 350 degrees. Spray the baking dish with non-stick spray and set aside.
  • Cook pasta according to package directions. Drain.
  • Once the pasta pot is empty, combine everything except the bread crumbs. Pour into the baking dish and top with the bread crumbs.
  • Bake for 25 – 30 minutes, or until the top is golden brown and the cheese is melted
  • Let rest for 15 minutes.
Cooking · Food · Meal Building Blocks

My Magic Pantry

I had a bit of a surprise recently when I started to pull together my grocery list. I had more in my pantry than I thought and, as a result, my grocery list was considerably smaller (i.e. cheaper) than I had anticipated.

Yes, I refer to my pantry as ‘The Magic Pantry’ because of the magic that I can create from the contents. I keep a variety of pastas, proteins, and vegetables, in addition to rice on hand. As a result I’m not locked into a specified meal plan, I can pick and choose what appeals to me because I’ve stocked the things that I need to make the meals I enjoy.

It really is magic!

To be clear, I’ve tried a variety of meal planning ideas and tools but I don’t care for limitations. As much as I enjoy leftovers, there are times when I really want chicken and rice. Or a nice pasta with a simple sauce. Having a well stocked pantry allows me to create a meal that appeals to me rather than something I have on the day’s menu.

How did I get here? I often add an extra something to my grocery shop. An extra jar of my favorite pasta sauce (Rao’s) along with an extra carton of pasta. I make sure to have a variety of cheeses in the fridge (you never know when you want macaroni and cheese). I have a particular fondness for canned green beans, so I make sure to pick up an extra can every once in a while.

I don’t do all of that at every shopping trip, though. That could potentially blow the budget. When I prepare my grocery list, I look for those things I use a lot: Butter. Milk. Cheese. Chicken. Pasta. Pork. I build menus around those items and if I don’t use them up, they go into the pantry for a later meal.

One thing I try to do is purchase some items during off times. For example canned pumpkin or cranberry sauce. The prices go up during the holidays, so I try to make sure I have what I need on hand well before the holiday shopping commences.

Lately I’ve found myself not being all that interested in salads but really looking forward to simple pasta dishes. I don’t eat bread a lot, so I don’t buy it often. If I get the urge, I have the things I need on hand to make bread.

When you consider building your Magic Pantry, I’d suggest sitting down and making a list of your favorite meals and then creating a list of ingredients you need to create them. Focus on that list and soon you will have what you need on hand for a last minute ‘what’s for dinner?’

It goes without saying (or at least it should) that you always look at sales to see what you might pick up while saving money. Pay close attention to unit cost – some of those ‘bargains’ aren’t. If you are a small household (one or two people) don’t ignore family packs. They are a great way to save money and stock up the freezer.

Don’t be afraid to try other brands. Many of the name brand foods are packaged at the same place as the off-brands. You could find a lower cost option that you like better. Now that’s a win/win!

I’m really enjoying my Schwan’s Home Delivery service! I get top quality products and comparable prices in quantities that go farther than what I might find at my local market. You can check them out by clicking HERE. I love their Italian Style Chicken Breasts and their Six Cheese Tortellini! And, oddly enough, their tater tots are better than the named brand I used to purchase.

These are all great meal builders.

As we head into Fall and Winter, not to mention Holiday Meal Season, creating a magic pantry will be very helpful and economical. When you start thinking about holiday gifting, and you should be doing that now, homemade gifts from the kitchen might be the most welcome.

Pardon the pun, but food for thought.

Happy planning and cooking!

Psst! If you like this post please let me know by clicking the Like button below. Also, please share with friends or family. Thank you!

Cooking · Food · Meal Building Blocks

Easy Pot Roast

I recently picked up a pork roast and eagerly added it to my menu. The tender juicy meat can be used for the center piece of a meal or added to casseroles or sandwiches.

I love the ease of a slow cooker method as more often than not I get a tender juicy result with little effort. I’ve even been known to put it together the night before and let the slow cooker work overnight. I admit I wake up HUNGRY but dinner is pretty much done by the time I get up in the morning. LOL!

Here’s my recipe:

Easy Slow Cooker Roast

The easiest way to slow cook a roast and get amazing results.
Course Main Course
Prep Time 10 minutes
Cook Time 8 hours


  • Slow Cooker
  • Slow Cooker Liners


  • 3 – 4 pound pork or beef roast
  • salt to taste
  • pepper to taste


  • Line the slow cooker with the liner.
  • Season the meat on all sides and then add to the slow cooker
  • Set to LOW for 6 to 8 hours

Additions (optional)

  • 1 – 2 Carrots, coarsely chopped
    2 – 4 Potatoes, coarsely chopped
    1 Onion, coarsely chopped
    1 stalk Celery, coarsely chopped
  • Add the vegetables into the slow cooker BEFORE you put in the meat. Add 1/4 cup of water.


This basic recipe works for pork roast, beef roast, turkey breast, and chicken pieces.
Do not be tempted to add water if you are not including vegetables.  Do not put in too much water!  The meat has sufficient moisture that will become the sauce or gravy base.  If you are uncertain, check after an hour and adjust as you see fit.
Seasoning is flexible but keep in mind that a little goes a long way when you are slow cooking.
The long cooking time gives the meat time to not only reach a ‘done’ temperature, but also time to become tender and juicy.  If you stop at a shorter time you run the risk of a not so tender roast.
Cooking · Food

Leftover Heaven!

Cheesy Beef Enchilada Pie

I had odds and ends in the fridge. It didn’t hurt that I’d been looking for something a bit different.

Beef and Cheese Enchilada Pie

A quick and easy deconstructed enchilada recipe.
Course Main Course
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6


  • 8 x 8 Baking Dish


  • 1 pound ground beef
  • 1/2 cup onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon oregano, dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup taco sauce
  • 2/3 cup finely crushed tortilla chips
  • 2 cups grated cheddar cheese
  • 1/2 cup biscuit mix
  • 1 cup milk
  • 2 eggs, beaten


  • Preheat the oven to 400 degrees. Spray 8×8 dish with nonstick spray. Spread the crushed tortilla chips and 1/2 cup of the cheese on the bottom of the pan. Set aside.
  • Brown the beef and onions in a large skillet. Add the seasonings. Drain well.
  • Put the drained beef mixture on top of the tortilla cheese mixture in the baking dish. Top with 1/4 cup of taco sauce and more cheese.
  • Combine the baking mix, milk, and eggs and pour over the mixture in the baking dish.
  • Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Top with remaining taco sauce and cheese and return to the oven for 5 to 10 minutes or until the cheese is melted.
  • Set aside to cool for 10 minutes before serving.


I used leftover salsa in lieu of the taco sauce. 
Since I also didn’t have the full requirement of tortilla chips, I added crushed croutons.  Putting these on the bottom of the pan gave a crispy-ish crust.  Wonderful and tasty!