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Kingdom of Italy

(This is my site icon so I thought I would head it up to the top of my page. I am a student of European and world histories. From time to time, I will post pages from well known websites about histories. I don’t know if heralds and coats of arms and flags will be with every post. I just love heralds and flags and coats of arms so much, I like to publish them over my blog sites. The significance of Italian symbols and heralds of history (or otherwise European) is for that I am descendant of Italy and Europe. That’s about it. So onward with my short introduction. I rarely have much to say I will admit….) 

I am happy to begin a new blog site today (December 19, 2019) because I have three other blogs, which you can refer to here and they are also in use, but not a single blog seems to be comprehensive to all the posts that I can make. This is because — I like to reblog mostly recipes for delicious dishes, but also some articles from time to time.

I can’t say I have ever put my hand to writing down a “thoughts” blog, which I have always wanted to do. (This is because I am a writer.) But I can never get around to it. So you will find very few thoughts on my blogs and probably also on this one.

This first post is also to remind you to please visit my other blogs ~ their links are on the sidebar ~ just click through and find more recipe reblogs! 

 

Caramelized Onion, Feta, and Spinach Pizza

What's for Dinner Moms?

Day 44 –  My daughter had her graduation ceremony for community college yesterday. It was held virtually. She was so proud of herself because she has always struggled in school but she graduated with honors AND Phi Theta Kappa distinction. She would have had cords and she was so looking forward to this. We made it as special as we could by ordering a cake, ordering sushi (her go to for celebrations), and making a sign for our yard. The ways we are celebrating are different but maybe that is good. Things had gotten way over the top in some cases. Carnivals and elaborate parties for little children’s birthdays. Trips for older children who are graduating from middle school or high school. These are all wonderful and nice but sometimes we lose the reason we are celebrating in the celebration.

We had sushi at home and a small cake from…

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Bacon And Mushroom Pizza With Some Extra’s

How I Cook — by Graham Stewart

AB67C751-C359-44B0-A0CE-E48931A195CF043EF9AB-4E05-49E4-BBC1-58ACA2F7ED0BWhen I was getting the ham bone out of the freezer I noticed I had some bacon also. My wife suggested I should make bacon and mushroom pizza since I had 4 mushrooms left in the fridge. It was a great idea, I haven’t had a bacon and mushroom pizza for years. Normal for us is pepperoni and mushroom and ham and pineapple for my wife. Since I have to play with food I just had to add a little extra to it. My wife’s got thin sliced tomato and diced red onion, mine black olives and diced red onion. Pizza is something that you can really play with an add all kinds of different things. Golden rule for any pizza is less is more. If you start adding things you need to cut back on other things, to much on a pizza you end up with a bad pizza…

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Carne Asada

chattykathychatsandcooks

Missing Mexico right about now, so these Carne Asada tacos were just perfect!

Carne Asada 4

Carne Asada is one of those quintessential Mexican dishes …. pretty simple really, meat and a tortilla shell.  Make it exceptional by adding pickled onions and a fresh pico de gallo, and I promise – everything will look bright and cheerful!

Ingredients

  • 2limesjuiced
  • 4clovesgarliccrushed
  • 1/2cuporange juice
  • 1cupchopped fresh cilantro
  • 1/2teaspoonsalt
  • 1/4teaspoonblack pepper
  • 1/4cupvegetable oil
  • 1jalapenominced
  • 2tablespoonswhite vinegar
  • 2poundsflank or skirt steak

Instructions

  • In a large resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.
  • Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around…

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Seasoned Collard Greens

My Meals are on Wheels

I’m passing along a perfect Diabetic Friendly Side Dish Recipe, Seasoned Collard Greens. To make this dish you’ll need Sodium-Free Powdered Instant Chicken Bouillon, Water, Frozen Collard Greens, Onion, Garlic, Turkey Bacon, Brown Sugar Salt, Red Pepper Flakes, and Cider Vinegar. The Dish is only 53 calories and 5 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Seasoned Collard Greens

Ingredients
Preparation time: 10 minutes
Cooking time: Approximately 35 minutes.

2 teaspoons sodium-free powdered instant chicken bouillon
2 cups water
2 packages (9 ounces each) frozen collard…

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Hamburger & Barley Soup

Prep time: 5 mins
Cooking time: 2hrs

Another simple but tasty recipe that feeds the entire family. There’s nothing more to say. Best served with some fresh, crusty bread.

INGREDIENTS:

  • 500g minced beef
  • 1 brown onion, chopped
  • 1 clove garlic, minced
  • 1 green pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large carrot, finely chopped
  • 1L beef stock
  • 1 28 oz can diced tomatoes
  • 1/2 cup pearl barley
  • 1 tbsp parsley
  • 1/2 tsp thyme
  • 2 bay leaves
  • Salt and pepper
  • Vegetable oil for cooking.

METHOD:

  1. Prepare vegetables, finely chopping the onion, carrot, pepper, and celery.
  2. Heat oil in a large pot. Brown meat, breaking it up as you go along.
  3. Toss is the onion, carrot, celery, and pepper while the meat is still browning, cooking for at least a few minutes.
  4. Drain fat.
  5. Add the canned tomatoes, beef stock, parsley, thyme, and barley.
  6. Stir ingredients and bring…

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Fried Rice

Prep time: 5 mins
Cooking time: 10 mins

I usually fail with fried rice recipes. Until now. We had a lot of leftover rice, and I was feeling particularly lazy. So I came up with this easy blend of ingredients to make a quick dinner. The picture doesn’t look particularly appetising. But I promise that it’s got a lot of flavour. And it was a good way to dose the kids full of vegetables.

Feeds 7 hungry mouths, with second helpings more most.

INGREDIENTS:

  • 4 cups cooked rice, cold
  • 1 cup frozen peas
  • 1 large carrot, finely chopped
  • 1 brown onion, finely chopped
  • 1/2-1 bell pepper (green, red, yellow, orange, whatever), finely chopped
  • 2 cloves garlic, finely chopped
  • 4 tbsp soy sauce
  • 2-3 tsp oyster sauce
  • 1 tsp sesame oil
  • 2-3 eggs
  • 3 tbsp butter
  • A little oil
  • Salt and pepper to season

METHOD:

  1. Preheat a wok or…

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Vegetarian Stir-Fry

Prep time: 5 mins
Cooking time: 30 mins

This is a simple but tasty stir-fry, whose ingredients can be substituted with whatever takes your fancy. I roasted the broccoli, because I wanted a fresh meal with different textures and tastes. The sauce was simply poured over every individual serving. The method is a little unconventional, but somehow it seemed easier to make. And the family devoured it. Best served over rice.

Feeds 7 hungry mouths.

INGREDIENTS:

Sauce

  • 1/2 cup soy sauce
  • 1/2 cup chicken stock
  • 1 tsp sesame oil
  • 2 cloves garlic, grated
  • 1 thumb-sized piece of ginger, grated
  • 1 tbsp cornstarch, to thicken

Vegetables

  • 1 red pepper, sliced
  • 1 large carrot, sliced
  • 3 green onions, chopped
  • 1 large head broccoli, chopped
  • Olive oil
  • Salt and pepper

METHOD:

  1. Preheat oven to 450F.
  2. Chop broccoli into small chunks. Toss with a little olive oil, salt and pepper. Lay evenly…

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Marinated Skirt Steak

Cooking Conveniently and with Purpose #LPBcooks

Wesley Maloney is the king of the kitchen and for years she would served up a perfectly charred marinated skirt steak that had marinaded for 24 hours. The oil create a high flash points that ignites the grill to caramelize the sugar in the ketchup and the soy already deeply penetrated to beef for amazing flavor. This recipe has never failed to keep everyone incredible happy and at the table asking for seconds, thirds…

The next generation of Maloney’s family and others did some experimenting and discovered that the marinade was not only perfect for flank steak but skirt as well. Their daughter Elizabeth marinade chicken with it and found that it was a total winner as well. It has also worked very well with tuna, swordfish and sea bass steaks. it is truly universal marinade and makes the summer hit list every year, year after year.

Ingredients

  • 6 pounds…

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Bacon-wrapped Pork Chops – Kirkley Crossing

We made these the other night along with some roasted butternut squash and braised Brussels sprouts. They turned out great. First we brined the chops using Alton Brown’s brinning recipe cut in half. 1/2 cup kosher salt (do not use iodized salt) 1/2 cup brown sugar 1/2 Tablespoon black peppercorns 1/2 Tablespoon mustard powder 1…
— Read on kirkleycrossing.com/2020/04/29/bacon-wrapped-pork-chops/