Back in the day Pittsburgh was a huge corporate town. Because of that there here were many, and I mean many, fantastic restaurants. But there was a top tier that were just amazing. I am fortunate to have purchased a cookbook with many of the old restaurant recipes. Some were gathered from newspaper articles and I had no shame and would just plain ask them them for the recipes for this is that. I would take what ever they would honor me with. Now I will be sharing some with you so they are not lost in the beauty of all of the slick, fancy new recipes.
entertaining
Italian Sausage in Chardonnay
Football games, holidays or just plain get togethers are better with tasty bites that everyone loves and that do not involve your standard goodies. This is easy ( I mean 2 ingredients) it is hard to believe. Ok I lied – it is three ingredients I forgot the mustard for dipping.
Really Good Banana Bread
I was not a fan of banana breads, nut breads, really most any quick breads. That is until I found this recipe years ago in Penzey magazine. I have made it so many times and made so changes to lack of an ingredients in the pantry that it has become mine ( at least in my brain).
Crab Soup
Okay. It is CRAB SOUP. or SHE CRAB SOUP. Maybe even Maryland Crab Soup. Not Crab bisque not any other variation there of.
Enchilada Casserole
Enchilada anything has my vote. So when I saw a variation on that theme last week had to make it mine and I mean mine. Well, actually it is now a fam favorite for sure.
Since moving to Florida we have been drawn to the Latin version of many recipes. Whether it be Puerto Rican ( although mofungo is too much plantain heavy for my taste by husband loves it), Cuban is a big favorite ( try my cubano egg rolls it is the more Tampa edition!). but you get the picture-anything Island works. We love our Mexican as well but it is a little harder to find around here (no fish tacos are not Mexican in my world and neither is Taco Bell) so we have to work at adapting recipes.
Beef Burgundy ( Beef Bourguignon)
Ok so not the soup/stew time of year but I came across my recipes in my word docs and had to add…
Used this for a Soup, Stew and Brew golf club event. I know it was a touch ‘extra’ for this type of cook off but we were in the mood for something just plain extra. This has been my go to entertaining dish, comfort food dish and have also used as a tail-gate dish from time to time. When I am cooking for us or fam and friends I use a chuck roast , eye of the round roast etc. In other words what is on sale beef. But I do spend the extra buck or two for a better red wine. If you wouldn’t drink it you should not cook with it. So I have to admit I was being a touch of a snob and used a the better cut of meat as well a much better wine.
Greek-Mediterranean Chicken
I was just looking thru photos on my phone and came across this beauty. I had completely forgotten about this recipe until I saw it and started to drool. Believe me not pretty. That looks better on a mastiff than on me.
When we first made the move to Florida I was emptying boxes and finding a place to put all of the stuff. If you have ever moved you know exactly what I mean. Why did I leave this and why did I bring that? My escape was looking at recipes a new way. So much fun!
The another thing about moving to Florida is how much I really like Greek food. I had forgotten those days when we all went to the Greek restaurants once a week. Lots of food and it was inexpensive. I saw something similar to this at one of the restaurants here and had to find an old recipe friend ( which gave me incentive to empty another box of cook book, notebooks and cooking magazines. Bonus!) I have a bad habit of jotting notes on pieces of paper that are handy when I am cooking. Sometimes making 2,3 or 4 notes concerning one ingredient so after a few months and some times years it is a chore ( a labor of love)to translate.
Pork Chops and Green Beans in Garlic Sauce
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This recipe came from a recipe for chicken that I was considering a redo on. I usually make up a weekly set of menus and then do my shopping but pork loins were on sale for $.99 a pound and what could I do. I buy the loin whole(4 lbs) and then cut it up and freeze per recipes I want to use it on latter. Today it was this recipe (2lbs) cut into 1″ chops and then a small 2 lb piece for roasted pork and vegetables. Sometimes they get cut up in pork medallions that get used for stir fry or on the grill. Everyone loves a bargain and then when the finished product tastes great BONUS.
Baked Eggplant Parm Keto Friendly Re-Do
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For years I have been making eggplant parmesan the normal casserole way. And using your tried and true breading method.A-P flour, egg, seasoned bread crumbs. Plus it seemed to me to take for ever. And then there was light! awwww
We were at a cute little bar/restaurant near us and they do their eggplant in stacks. Yes in stacks. This is a great idea for smaller portions and it stays fresh. Went straight to the grocery and purchased a small eggplant that I can cut in coins and away we went with this idea and just love it. It is fast, keto friendly, isn’t soggy and not a ton of leftovers.
Steak Diane Redo
I have a habit that annoys the crap out of my husband. . I turn on the TV and proceed to do my ‘stuff’ instead of watching it.
Not today – GZ on the Kitchen was apparently doing a redo of my go-to dinner party recipe from back in the day..Steak Diane. Oh baby, I love that dinner and it did me proud for years. Easier than you think and I used grocery store and Wal-Mart ingredients for the most part making it look expensive but not so. Big bang for your buck works for me.
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