Friday, January 19, 2018


I've wanted to try this onion dip recipe, made with cream cheese and sour cream, for a long was the day. It went together well and now the recipe says I have to let it sit in the fridge for a few hours to mellow the flavors.......are they crazy?? If you know me at all......I am NOT a patient girl!!!

This recipe calls for 1 cup of caramelized sweet onion's which might concern some young cooks. It is VERY easy to do and the flavor it gives the dip is like no other!! Here's a couple pointers: 

To get 1 cup of caramelized onions, it's going to take about two medium size sweet onions or one huge one.  Peel it, and slice it and cook them in a nice heavy pan with a couple tablespoons of butter.

Start out at medium high heat until you hear the onions sizzling, then turn the burner WAY, WAY down and just let them simmer. My electric stove burner settings range from 2-10....I simmer the onion on about #2, for 30 minutes, stirring every 10 minutes or so. They should look like this:

Remove them from the pan and let them cool while you mix everything else together:

1 cup sour cream
4 ounces cream cheese  (room temperature)
3/4 teaspoon garlic powder (not salt)
1/2 teaspoon onion  powder (not salt)
1/4 teaspoon black pepper
1/2 teaspoon kosher salt (less if you use table salt)
1   tablespoon fresh chopped parsley

Beat the cream cheese until smooth and soft, add sour cream, garlic powder, onion powder, pepper, kosher salt and parsley. Mix well.

Run your knife over the caramelized onions, so they are in smaller pieces. Stir into dip. Decorate with snipped chives.

Cover and chill for at least a few hours to mellow out the garlic and onion powder (overnight is even better).....Oh who am I kidding?

The cream cheese gives this dip a wonderful consistency and rich creamy taste.  Your family and friends will love it....if you care to share.

Enjoy !!!

Sunday, December 17, 2017


This super easy slow cooker recipe is excellent for any busy day. Pork seasoned with fresh apples and cinnamon and cooked on low for 4 hours, it is moist, delicious and super tender.

There isn't much of a strict recipe here, just a few simple steps.

Using a pork loin roast(about 2-3 pounds) **Not a tenderloin**
1 large apple  (any kind you like)
1/2 cup chopped onion (more if you like)
1/2 cup chopped celery(more if you like)
1 teaspoon table salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon

Slice the pork loin into  nice thick slices but not all the way
through the meat....cut about 75% of the way through. Sprinkle the salt and pepper in between each slice

Put a nice thick slice (or two) of apple into each cut.

Drizzle with honey

Saute the onions and celery in a little butter until they are almost tender, then lay them on top of the pork and apples and sprinkle everything with just a little more salt and pepper and the cinnamon.

Using a long spatula, lift everything into a greased slow cooker.
Cook it on low for 4 hours. 

Pour a little bit of the broth (that will have formed under the roast) over the meat on your plate and serve.


Monday, December 11, 2017


Sesame chicken is one of those great recipes that is perfect for a crowd because you can make a lot of the steps ahead........even the day ahead. It is also a very forgiving recipe. If you like SWEET sesame chicken, add a little more sugar. If you like it NOT SO sweet, add a little more vinegar. This recipe has several steps, but NONE of them are hard to do.

Cut 3 boneless, skinless chicken breasts into 1 1/2" pieces and set aside. 

In a medium size bowl, mix:

2 tablespoons of flour
2 tablespoons corn starch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons light soy sauce
1 tablespoon Mirin sweet rice wine
2 tablespoons water
1 teaspoon vegetable oil
1 tiny dash sesame oil  (I often leave this out)

Mix above ingredients and stir in the raw chicken pieces. Cover and let sit in the fridge for about 20 minutes.

After 20 minutes, fry the batter covered chicken pieces until done, drain on paper towels and keep warm in a VERY low oven

Note: you can deep fry the chicken pieces or just fry them in a pan (which is what I like to do).

Sauce Ingredients

1 cup chicken broth (not bullion)
3/4 cup white sugar
2 tablespoons  white vinegar
2 tablespoons light soy sauce
1/8 teaspoon cayenne pepper ** (see below)
3 tablespoons corn starch
1/2 cup water
toasted sesame seeds (see below)

Heat the broth, sugar, vinegar, soy sauce and cayenne until it comes to a boil. Mix the corn starch and water together, and stir about half of it into the boiling ingredients while whisking.  If you want the sauce thicker, just add the rest of the corn starch mixture. Cook until thick.

Drizzle the thick sauce over the hot, cooked chicken pieces and gently toss. Serve over hot rice and sprinkle with toasted sesame seeds.

NOTE: You can adjust the amount of cayenne pepper. We are a family that cannot tolerate much spice at all, and 1/8 teaspoon is perfect. If you like a little heat......double the cayenne. 
NOTE: Toast the sesame seeds in a DRY frying closely so they don't burn.