Cookbook recipe and menus

Holidays, Duxbridge and Critters, Oh, My!

/ TaMara

This post is a little longer than usual, but a lot to catch up on.

It’s been a rough year-ish, as anyone who follows the blog knows. And while I’ve been busy with the Duxbridge Mysteries series, that was about all the writing I could manage. Posting new content here was minimal. I’m hoping to make up for that going forward, especially since the upcoming holidays are some of my favorites. Recipes galore.

Just got back from a great relaxing trip to Boston. Friends, family, and fall colors were just what was needed. A week away was a little stressful for both Trixie and Jasper, but they were in good hands, and Scout was super chill, so that helped them. And now that I’m back, they are all relaxing back into their routines.

The first book in the Duxbridge Mystery series is finishing up with the editor. I’m assuming publication date will be in time for the holidays. It’s taken longer than expected, mainly because there were weeks of not feeling up to writing. Daily life and my day job were about all I could tackle. But, as always, the characters won’t shut up, so I always return to it. Continue reading →

Grinders: Meatballs and Sauce Revisited

/ TaMara

When I was back visiting my dad, I made him a few meals, including meatballs in sauce. I left him the fixin’s for meatball subs (called grinders when I was a kid).

I didn’t realize how much making meatballs and subs was wrapped up in memories of my mom, until I re-read my original post. From 2013:

Meatball Subs1

A few weeks back I made meatball grinders – subs to most people – and was talking to my mom about them, because after all I used her recipe. She told me that one of her favorite things to do is to buy ground beef when it’s on sale and make and freeze a whole bunch of meatballs. Then they are available to make all kinds of good stuff, like meatball soup and various meatball sandwiches.

Until that moment, I hadn’t given meatballs much thought. I mean they’re good, but beyond the occasional grinder, I didn’t really use them.  But now when I make them, I make extra so add to soups, sauces and subs.

I’ll post a basic meatball recipe below and include the grinder/sub recipe. They are just as good with pasta.  At the bottom of this post is a link to vegetarian meatballs if you’d like to go meatless.

Continue reading →

Instant Pot: Perfect Pot Roast

/ TaMara

Sunday Pot Roast

Revisiting this recipe because it’s been ridiculously cold this week and I’ve about had it with ducks being inside and puppies crazed because they aren’t getting enough outdoor time. So this and French Bread are all that’s holding me together.

From 2020:

In my quest to update some of my older recipes for Instant Pot style cooking, here is one of my favorites. I love being able to set this up and an hour and a half later have a perfectly cooked pot roast – tender and flavorful – along with all the sides.

Sunday Pot Roast On A Weeknight 

  • 4 lbs Pot Roast (chuck roast)
  • ¼  cup good whiskey (or red wine)
  • ¼ cup beef broth or water (more if needed)
  • 1 tsp rosemary
  • 2 bay leaves (remove before serving)
  • ½ tsp salt & pepper
  • 1 large onion, quartered
  • 6 medium potatoes, quartered
  • 1 lb bag baby carrots

slow-cooker or Instant Pot Continue reading →

Instant Pot Chicken Noodle Soup

/ TaMara / 4 Comments

Cool weather has settled in and I’ve had a pot of soup on most days. Today I felt like some simple, quick chicken noodle.

Easy Chicken Noodle Soup

  • 8 cups water
  • 12 oz sliced carrots (I used frozen)
  • 2 stalks of celery, sliced
  • 1 lb boneless chicken breast, cubed
  • 1/2 onion, diced
  • 2 tsp crushed garlic
  • 2 tsp dried poultry seasoning
  • salt and pepper to taste
  • 8 oz egg noodles

electric pressure cooker (instant pot, multi-pot, etc), blender Continue reading →

Sunday Pot Roast: Instant Pot and Slow-Cooker Recipes

/ TaMara

Sunday Pot Roast In my quest to update some of my older recipes for Instant Pot style cooking, here is one of my favorites. I love being able to set this up and an hour and a half later have a perfectly cooked pot roast – tender and flavorful – along with all the sides.

Sunday Pot Roast

  • 4 lbs Pot Roast (chuck roast)
  • ¼  cup good whiskey (or red wine)
  • ¼ cup beef broth or water (more if needed)
  • 1 tsp rosemary
  • 2 bay leaves (remove before serving)
  • ½ tsp salt & pepper
  • 1 large onion, quartered
  • 6 medium potatoes, quartered
  • 1 lb bag baby carrots

slow-cooker or Instant Pot Continue reading →

Bixby, Ducks, and A Few Updates

/ TaMara / 2 Comments

We had a very windy week. Like batten down the hatches and tie down the ducks week. Somehow a basketball ended up in our yard. While all the neighbor kids know to come ring the doorbell if their ball goes in my backyard, this one could have come from anywhere. So I let Bixby keep it. He’ll puncture it in no time and then it will become a tug toy for Scout and him.

Everything becomes a tug toy for them. Tree branch falls? Excellent, let’s strip down to a single stick and PLAY TUG! with it. Soccer ball? Let’s deflate it and then PLAY TUG! with it. Piece of trash in the yard? PLAY TUG! This is why I buy inexpensive bath towels, tie a knot in the middle and toss them in the yard and in their indoor toy box. Instant cheap and easy to replace tug toy.

I’m watching a cooking show as I write this. I so rarely have time to watch any lately. He’s making beignets, and if I actually deep-fried anything, they look sooo easy to make. Continue reading →

Cookbook Featured Menu: Chili Mac and Cornbread

/ TaMara

Yummy photo from JeffreyW

This menu tonight is from my Kids Night series. I loved chili-mac as a kid and it’s still one of those quick comfort foods I make when it needs to be easy and tasty. And Friday night’s it almost always needs to be quick and easy.  Even this cook is over being in the kitchen by then.

On the Board:

  1. Chili-Mac
  2. Corn Muffins
  3. Raw Vegetable Tray
  4. Apples*

Chili-Mac

  • 12 oz elbow macaroni (or try something fun like radiatori or farafalle shapes)
  • 2 tsp olive oil
  • ½ onion, diced
  • ½ green pepper diced
  • 1 lb ground beef
  • 14 oz can diced tomatoes
  • 15 oz can kidney beans
  • 1 tsp to 2 tbsp chili powder
  • ¼ tsp salt
  • pepper to taste
  • 2 qt. saucepan, skillet

Continue reading →

Cookbook Featured Menu: Fajita Bar

/ TaMara

I’ve spent the day prepping the lemon cucumbers languishing in my refrigerator. I did some refrigerator dill pickles, some Jalapeno-Cucumber Relish,  Cucumber Salsa and of course, Tomato-Cucumber Salad.  I had a LOT of cucumbers.

Tonight’s menu is part of the Kid’s Menu series. Quick and easy, and everyone can help themselves.

On the board:

Fajita Bar

  • ½ lb. steak, thinly sliced
  • 2 boneless chicken breasts, thinly sliced
  • fajita seasoning (recipe here)
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 small onion, sliced
  • 4-8 flour tortillas
  • 4 oz. shredded Mexican cheese blend
  • 1-2 tbsp olive oil
  • 1 cup fresh salsa (see recipe here)
  • 1 avocado, sliced (or guacamole)
  • sliced black olives

Continue reading →