Ry’s family is traditionally German, but somewhere along the way, they lost their traditional foods and heritage, so being a homeschooling family, we did some research, and as part of the ‘unit’ we had a traditional German food for dinner! It was a hit.
One of the great things about being an American, is it’s a great melting pot of a bunch of different cultures, foods, and beliefs; but one of the drawbacks, is how easy it is to lose your heritage and keep up with the Joneses. Not saying the old ways are perfect, or that the new ways are wrong; but it’s important to strike that balance and to learn from the past.
Growing up, I didn’t eat Kraft Mac&Cheese. Not unless I was at someone else’s house. My mom couldn’t stand the smell of it and gagged. She ate it all the time as a kid, to the point where it was gross.
So the typical ‘kid comfort food’ wasn’t common in our house, and as an adult, I still am not a huge fan of the boxed stuff, even though they removed a lot of the bad bad stuff recently, it’s still not very good for you. My kids don’t really enjoy the boxed stuff either; they prefer to eat this version with all the veggies and flavor instead!
I love Cheeseburgers. The beef, the cheese, the combination just kills. Can I let you in on a secret?
I’m not the only one!
Several foodbloggers have brainstormed up some awesome cheeseburger remixes that are absolutely delicious. Did you know you can make cheeseburger pasta? Soup? Casserole? Yup, and more. Here are a few of my favorite cheeseburger recipes:
These cookies are superb. Soft and cake-like, not at all dense or sticky. The take on a beautiful shape while baking. What really makes the glaze soar is the light touch of cinnamon which brilliantly lifts the maple syrup in a soft and subtle way.
Classically American, it’s a knock out form of comfort food, with delicious tomato-infused beef and perfectly cooked pasta.
This goulash is super tasty and perfect for feeding a crowd; plus it’s not one of those fussy meals that takes hours to create. Ask anyone, and their recipe for this meal (AKA: American Chop Suey, Traveling Man’s Hash, Beefaroni, Macaroni and Beef, Chili Mac, Beef and Mac, Slum Gumption, and Kentucky Burgo and my fave: Dogfood) and their secret recipe is going to be different; which is part of the fun of tradition, amiright?
I am a sucker for creamy Yukon Gold potatoes, something about the texture and taste of the cream and butter and starch is just a mouth happy for me. This casserole is simple to put together and is great for a weeknight dinner or an office potluck. (more…)
The refrigerator, one of the modern necessities of life. however who hasn’t gone into their kitchen, looked in the fridge, only to find the horror of spoiled food. In this article; I learned some minor; but helpful information concerning that kitchen mammoth. (more…)
Foods naturally deteriorate as they age. The science of food storage and preservation has evolved from our attempts to slow that deterioration. The prime concern with shelf life quality of foods is preventing spoilage microorganisms from growing. This is done through food preservation methods (drying, canning, etc.). Oxygen is the next factor. Oxygen catalyzes chemical reactions that lead to rancidity. Rancidity oxidation occurs in fresh, frozen, and dried foods. Removing oxygen in most cases will extend the quality shelf life of foods.
1 ounce anisette 1 ounce white crème de cacao 2 ounces heavy cream White chocolate shavings, to garnish
Shake the anisette, white crème de cacao and heavy cream in a cocktail shaker with ice. Strain the contents of the shaker into a chilled cocktail glass. Garnish with the white chocolate shavings, and serve.
If the thought of building a pantry from scratch seems daunting, take comfort in the fact that most are not going to be starting at the very beginning. Lurking in the pantry in your home, probably lies many of the things on this list.
Living at the intersection of broke and busy can be a gastronomical challenge, but cooking on the cheap shouldn’t mean minute rice and beans or buttered pasta every night. Having a well-stocked pantry also allows you to whip up an easy meal in a hurry if you have no other ideas. The first step to eating well on the cheap is having a well-stocked kitchen. It’s important for anyone, no matter what your living situation, to have most of these staples on hand.
Good down home comfort food makes everything better. Even miserable cold weather. To some, this may be a strange recipe, but it’s old fashioned and frugal, both of which are points in the good column as far as I am concerned.
Gobble gob gobbie gobbob gobble! (that’s turkey for what is wrong with you, don’t eat me!) But for real, Happy Thanksgiving! I ADORE Turkey day, it’s something I look forward to all year long, and enjoy so very much. The following is what our family is planning on enjoying this year, and going to have to work off til Christmas dinner, haha!
A sweet-and-spicy mixture of mustard and brown sugar flavors the skin and creates an impressive golden-brown color. Yes, this perfectly roasted turkey takes some time to make, but just imagine all the delicious leftovers.
Ode to a cheeseburger what a wonderful thing With pickles, onions tomatoes and cheese I’m easy to please With its buns and seeds it has no needs Except to fill you up even if you get stuck And yell oh shucks! With its cousin the French fry It tells no lies With ketchup in your right and the last fry in your left Its just the burger on your plate It truly is impossible to hate – Matt Karger
Grilling, camping, ‘roughing it’ or just because, these packets make cooking a breeze and clean up a snap. Feel free to exchange ingredients according to taste. Here is proof that creative side dishes can still be simple, fresh, and delicious, fresh from a smoky grill.
While my enchiladas may not be traditionally accurate; they are absolutely delicious and my most requested meal (especially for Meal Trains) as they are filling, taste better the next day and I always make enough for leftovers. (the recipe below makes more than a single 9 x 13; so be prepared!) (more…)
I found a recipe on Pinterest this afternoon for crockpot soup (I LOVE Crockpots, best invention ever!) But as I went to make it, I found that I would have to tweak it slightly, which I tend to do anyways, as that is why I cook in the first place, to make stuff the way *I* like it. So I’ve included both the original recipe, and my own version, you’ll have to wait and see how it turns out, as I just threw it together and have to wait for it to cook.
Happy New Years! I hope that so far you have had an amazing time! Do you have any traditions that you follow to bring you good things in the coming year? One of my favorite things to research is different traditions and the reasoning behind them.
One tradition common in the U.S. is that each person at the meal should leave three peas on their plate to ensure that the New Year will be filled with luck, fortune and romance.
Symbolizing prosperity, Black-eyed peas, popular in the South, represent pennies, while cabbage or leafy greens signify paper currency, and corn signifies gold.
Ry is a glutton for Apple pie, and this is a definite one to try! Move over apple pie! This bread–with its moist apple flavor and pecan streusel topping–may become the Christmas recipe everyone craves. “A delicious bread that always gets happy faces! Leave the peels on the apples for added taste and color.” Original recipe yield: 1 – 9×5 inch loaf
I don’t like buying canned anything when I can help it (BPA, processed ingredients, GMO, etc) So here’s a simple knockoff from one of our favorite sides from Green Giant; the bright mix of colors makes it attractive for most any occasion.
Well East coast foods are hip I really dig those styles they eat And the Southern foods with the way they talk They knock me out when I’m down there The Mid-West farmer’s dinners really make you feel alright And the Northern foods with the way they kick They keep their boyfriends warm at night I wish they all could be California I wish they all could be California I wish they all could be California FOODS