This recipe was inspired by a cookbook found in the game cabinet while on vacation, “The New Magic of Microwave Cookbook, 1978”. Dennis challenged me to a stuffed shrimp cook-off. He would do the shrimp in the microwave while I would prepare them the traditional way – baked then broiled. …
Dennis and I love a good Chinese restaurant. We tend to always order the same dishes – beef and broccoli and Kung Pao Chicken. When we were newlyweds, we had a favorite restaurant in York that spoiled us. It has been 20 years since we moved and we still have…
To those of you that follow us on our other social media accounts, you already know that we recently got a new family member. Meet our new blog mascot, Luxie. She is an English Springer Spaniel. Her registered name is Lady Smokey Deluxe. We already have an Instagram account for…
This shipment from Misfits Market (not a sponsor) included Collard Greens. That isn’t something we have much experience with so we decided to create a healthy side dish. 8 oz collard greens, stemmed and cut into 1” x 2” pieces12 oz russet potatoes, peeled and cut into 1/2” piecesOlive oilOld…
Another vegetable we haven’t cooked with before is butternut squash. We decided on a Squash Chicken Chili meal but if you wanted to go vegan, you could skip the bacon and chicken and substitute vegetable broth for the chicken broth. Maybe we will try tofu or tempeh the next time.
Here is a quick post about tonight’s dinner for those that have been asking. Sorry it’s not in the standard format, you might want to read through the whole post before you attempt it. 1 spaghetti squashOlive oilSea saltGround pepper Preheat oven to 400 degrees. Line 1” deep pan with…
Over the years, I have dabbled in many crafting genres including crochet, knitting, cross-stitch, quilling, painting, sewing, etc. This year during the pandemic while organizing some of my supplies, I found a new hobby/craft – Swedish Weaving. For more information on the origin of Swedish Weaving, please visit this article…
Decided to take what is usually an appetizer and make it the main course. We used to get this shrimp appetizer in a restaurant in York, PA which has long since closed. It was one of our favorites and I honestly can’t remember what all might have been in the…
Since the middle of last year, Dennis and I have been delighted by creating “stacks”. Visually they are very impressive but what we have found is that you can be extremely creative in your choice of ingredients. The very first attempts were built inside of an empty 1 liter bottle…
This morning we were reading about Ale and stumbled across a recipe for Welsh Rabbit. After a little bit of debate about how it is pronounced (rarebit/rabbit) we looked it up and found that both were correct! On the surface it is basically cheese on toast right? But it is…