Chicken Stock has a rich flavor that is good to use in a variety of recipes. I prefer using homemade stocks, such as chicken, beef, vegetable or fish, because the flavor is richer, I can control the sodium and I don’t have to worry about preservatives or other chemicals. Some purchased stocks have a metallic…
Beef Stock, so Rich and Flavorful
Beef Stock is a staple in my kitchen. I prefer using homemade stock because the flavor is richer, I can control the sodium and I don’t have to worry about preservatives or other chemicals. I keep several containers of beef stock frozen so I have it on hand to use in various recipes such…
Creamy Potato Soup, A Basic Comfort Food
Creamy potato soup is a delicious, basic comfort food that is easy to fix and not too time consuming to prepare. I love the creamy texture and the rich flavor. Potatoes are cooked in chicken stock, which adds a rich flavor to the soup. First, cut the potatoes in small pieces in order to…
Rosemary Focaccia – Rustic, Chewy Bread
Rosemary Focaccia is a bread with a crusty outside but smooth and chewy on the inside. The bread is rich in the flavor because of the olive oil; and, the salt and rosemary sprinkled on top give the bread a rustic taste. My mother was trying to remember a type of bread that she…
Shrimp Fried Rice, Flavorful and Filling
This Shrimp Fried Rice recipe is not a traditional recipe. It is loaded with shrimp and vegetables and has a mild flavor of sesame that compliments the dish. Water Chestnuts are added for a little crunch. Shrimp Fried Rice is one of my favorite meals. I love shrimp and I love rice! Shrimp Fried…
Sweet Rolls and Cinnamon Rolls
Sweet Rolls and Cinnamon Rolls are a staple at most of our holiday and family dinners. This recipe is our special occasion recipe. It just isn’t a special occasion without these rolls. This recipe is versatile because you can make sweet rolls, a.k.a. dinner rolls, or cinnamon rolls, or a combination of the two. We…
Tender Meatloaf
Meatloaf that is moist, tender and full of flavor is ideal for me. I prefer to use a blend of meats – beef, pork and veal, that I purchase already blended from a local butcher. This recipe uses bread as a binder. Homemade bread is good in a meatloaf, but store-bought bread will work…