Cheesy Monkey Bread with George’s Bloody Mary Mix

IMG_7046

George’s® Bloody Mary Mix is, hands down, the most fabulicious Bloody Mary you will every taste from a mix (and, I’d venture to say, beats quite a few bartender versions as well). While I’m quite content to slurp it down as a Bloody Mary with a right proper dose of vodka, George’s® actually works well in recipes like my ham and cheese stuffed meatloaf, soups, and stews so why not a warm, gooey cheesy monkey bread.

Continue Reading

Pita Pocket Stuffers

IMG_4846

I love beans.  Love, love, love!  I could eat beans at every meal (which ironically is suggested in the paean to legumes that every kid knows and which some in my house sing to me frequently).  So, I’m sort of jaded when it comes to this recipe when I say that you will love it! Nobody has not liked it (yep, that double-negative was intentional).

Continue Reading

Nana’s Puerto Rican Rice

IMG_4698

Just as Juan Ponce de León searched for the fountain of youth and adventurers, to this day, comb the peaks of the Himalayas for their yetis, I have been – until now – on a heretofore futile mission to recreate Nana’s Puerto Rican Rice. Not nearly as sexy as preternatural beauty or as exciting as a vicious bear-man, this elusive dish with bits of pork goodness and the brininess of green olives dancing a culinary waltz with sofrito and just a whisper of tomato’s acidity rightly sent me into a search from which I could not return until its luscious flavor secrets revealed themselves to me. Lordy, this is good stuff that, yes, makes me write bad prose and most likely bad checks if that need ever arose.

Continue Reading

French Fries (Pommes Frites)

IMG_3888

There are very few foods that are so universally loved and so easy to make.  So why, oh why, do we buy the flash-steamed-oil-sprayed french fries in the freezer department.  They are just not good.  Not good at all.  Why not just grab some potatoes, oil and salt and have at it.   That is all you need.  For about the price of one bag of Gon-Ho (does anyone get that? I worked on it for a bit), you can buy a bag of potatoes and a bottle of oil to fry enough for a small army. Continue Reading

Italian Potato Salad

IMG_3619

I’m pretty sure it’s the hot and muggy weather that’s gotten to my cook gene, but I’ve been in a slump when it comes to meals.  I mean, really, for the love of Pete, do you people have to eat every day, multiple times each day?!  In my kitchen, we don’t have the dog days of summer; we’ve got the crab days.  So, it was quite an unexpected gift – a Christmas in July, if you will – when I got on a food bender.  I had been thinking a lot lately about how time flies – we’re already getting things together for the boys to go back to school – which sent me on the nostalgia engine to when I was a girl getting ready to go back to school.  I will spare you the brain train that got me from that all the way to remembering things I loved most about summer dinners with the family … Dad would be grilling kebabs or pork chops or burgers and yelling at us to stop doing whatever we happened to be doing in the pool. Mr. Long would be next door swaying in his hammock smoking one of his stinky cigars, occasionally yelling a hello or random commentary on George’s grill skills over the fence.  Bill would be across the street mowing his grass for the umpteen time staring daggers at us if we even thought about riding our bicycle near his property. And Mom would be inside whipping up the rest of dinner, probably grateful for the quiet.

Continue Reading

Pat’s Baked Beans

IMG_3620

Beans.  The Rodney Dangerfield of of the food world.  They get no respect.  Though poems have been written about them, they are the sort of poesy that brings unwanted parental attention upon recitation.: Beans, beans, the musical fruit …. Beans, beans, good for your heart … You can sing them both, can’t you?  Beans need the PR that prunes got a few years back … dried plums, anyone?  Though beans are highlighted in practically every cuisine worth mention, for most of us, they are relegated to side dish just meant to round out a meal.  And here I am … relegating them to side dish.  Irony.  Well, no, I am not relegating anything.  Pat is.  How to get in good with your mother-in-law?  Throw her under the bus.  These are Pat’s beans.  Pat Smith is my mother-in-law and she introduced me, nay, opened my eyes to the deliciousness that is these baked beans.  Though the pic above has the beans as a side, these beans are my main.  Fresh and hot?  to die for.  Cold out of the fridge for breakfast?  move over coffee.  Yes, these beans are that good.

Continue Reading