Kitchen Encounters

~ Shrimp Etouffee: A Hallmark of Louisiana Cuisine ~

Of all the wonderful places in the world we've traveled to, and, spent enough time in to get to know the people and their food, New Orleans is my all-time favorite. Joe's and my feet first hit Bourbon Street in 1983. I had just turned 30 and was well on my way to fine-tuning my life as a foodie. I'd done my homework and had a list of all sorts of fine-dining restaurants, sandwich shops and cafes I wanted to eat in, as well as a list of hallmark foods I wanted to try! How I ate my way through...... View full recipe for "~ Shrimp Etouffee: A Hallmark of Louisiana Cuisine ~"

~ Winters Last Gasp: Pasta w/Ground-Meat Sauce ~

ANNOUNCEMENT: I interrupt my Spring blog posts to bring you one last comfort-food meal for a Wintery evening. Yes, 'tis true, 4"-5" of snow is falling in Centre County, PA, today! I'm sick of snow, but honestly, I've been hungry for a bowl of spaghetti with ground-meat sauce for over a week now, so, this nuisance storm is "the perfect storm" for me to cook up a pot of my version of this sauce on the stovetop. I say "my version", because, I never tasted spaghetti with ground-meat sauce until I was a teenager, and, I've never been served it...... View full recipe for "~ Winters Last Gasp: Pasta w/Ground-Meat Sauce ~"

~ Pantry Cooking: Chicken & Rice (Arroz con Pollo) ~

We woke up this morning with our day planned. Joe was to give all three poodles haircuts and baths. This might sound like fun, but, just like raising three kids, they all have distinct personalities. Haircut day is a day of switch-er-oo playing, depending on which one is voicing his or her complaint at the time. Joe has discovered that each pooch deals very well with each step of the process for about 15-20 minutes. After that, it's time to swap out that dog and move on to the next one for a while. Just as Joe was plugging his...... View full recipe for "~ Pantry Cooking: Chicken & Rice (Arroz con Pollo) ~"

~ My Stovetop Green Chile Chicken Mac & Cheese ~

How many variations on macaroni and cheese are there? I'm supposing about as many as there are cooks. For the past week, Joe and I have been on a mini-Tex-Mex foodie holiday. You know how that goes, and, it has probably happened to you: once you get a flavor profile going on your palate, you just want to keep going. The same thing seems to happen to us when we eat Chinese or Thai food. All it takes is one yummy dish to start the ball rolling. Todays recipe is being posted to use up a few of this weeks...... View full recipe for "~ My Stovetop Green Chile Chicken Mac & Cheese ~"

~ Chilly-Day Comfort: Robin's Chile Relleno Bake!!! ~

I've had this recipe sitting on my desktop since February 2nd, the day my foodie Facebook friend and fellow blogger Robin Mullen posted it just in time for Super Bowl XLVII (47). Joe and I adore Tex-Mex food (in case you haven't noticed Category 13 here on Kitchen Encounters is partially devoted to it), so, this recipe caught my eye immediately. (I've always wanted to add a really yummy Tex-Mex casserole to my repertoire, but, an inspiration for one never came about.) Super Bowl Sunday was the next day (February 3rd), and, since I hadn't made a decision on what...... View full recipe for "~ Chilly-Day Comfort: Robin's Chile Relleno Bake!!! ~"

~ Grandma Ann's 6-Minute Maple-Glazed Ham Slice~

When I think of ham, I think of a holiday or special occasion. That's because the only time my mother and grandmother made ham, it was a holiday or special occasion. I think of a whole, bone-in, Berkshire ham that feeds a whole lot of people, and, I remember them ordering it from the butcher well in advance. Ham was a very big deal -- all 16-20 pounds of it! When my now 87-year-old mother-in-law Ann moved to Happy Valley five years ago, I was a bit surprised to see how often ham showed up on her grocery list. She...... View full recipe for "~ Grandma Ann's 6-Minute Maple-Glazed Ham Slice~"

~ Feel the Heat: Asian Sriracha Shrimp a la Diavolo ~

"Fra Diavolo" (frah dee-AH-voh-loh) is an Italian term that refers to a very spicy tomato-based sauce that is used to coat pasta and/or shellfish (shrimp, scallops or lobster fra davolo being the most common). The word "fra" is short for "fratello" and means "brother". The masculine gender noun "diavolo" means "devil" or "satan". Full translation: "brother devil". There are as many versions of fra diavolo sauce as there are cooks and chefs who have a passion for devilish spice. But, traditionally, besides tomatoes, pretty much all versions contain cayenne pepper (sometimes chile peppers), garlic, onion, basil and/or oregano and olive...... View full recipe for "~ Feel the Heat: Asian Sriracha Shrimp a la Diavolo ~"

~ Elegant & Exquisite: Butter-Poached Lobster Tails~

In a few short hours we will say, "good-bye 2012", and, "welcome 2013". New Year's Eve is indeed a good-spirited holiday, but, because it arrives on the heels of the Christmas frenzy, Joe and I prefer not to go out on the town to celebrate. Occasionally we invite a few friends to quietly ring in the New Year with us, but, mostly it's just the two of us (and three poodles). We do, however, always put some forethought and planning into a dinner worthy of a bottle of bubbly. Two days ago, when Joe came home with some lobster tails,...... View full recipe for "~ Elegant & Exquisite: Butter-Poached Lobster Tails~"

~ Mel's E-Z Chicken & Rice Dinner "a la Uncle Ben": A snowstorm post for my friends on the East Coast ~

This is not the recipe I was expecting to post today, but, when 2"-4" of snow turns into a forecast of 9"-12" followed by freezing rain, my plans to show you a couple of elegant recipes for New Year's Eve must be put on hold. Instead, I head into my pantry, which is a fun place to be on a day like today. Having lived in Eastern and Central Pennsylvania my entire life, snow storms are a Wintertime way of life. At this time of year, I always keep some boneless, skinless chicken breasts, a pork tenderloin, and a bag...... View full recipe for "~ Mel's E-Z Chicken & Rice Dinner "a la Uncle Ben": A snowstorm post for my friends on the East Coast ~"

~ Cincinnati Chili: My Holiday Bowl Game Tradition ~

If you're a football fan, 'tis the season of college bowl games and professional playoffs. If you're like me, planning a tailgate party during the holiday season means I get a break from cooking festive food to prepare casual football fare. This is a most welcome change, but: if you are like me, your schedule is tight right now and you don't have any extra time for planning and details. Years ago, I came up with a way to take the pressure off myself. I decided to serve a one-dish menu: a "party in one bowl", for each guest, at...... View full recipe for "~ Cincinnati Chili: My Holiday Bowl Game Tradition ~"

~ Jumbo Pasta Shells Stuffed w/Four Cheeses, then: Topped & Baked in Balsamella & Marinara Sauces ~

If you are Italian, or, you've ever been in an Italian family's home over the Christmas and New Years holidays, you know it is the ultimate carb-lover's experience. I know. I am a carb lover, and I married into an Italian family back in 1980. Every Italian cook "turns up the heat" for his or her festive feast. You can smell the sauce simmering on their stovetops from all of the street corners. Women in each family gather around kitchen tables (weeks ahead of time) to make and freeze ravioli, assemble lasagna, and, oh yea, bake zillions of cookies. The...... View full recipe for "~ Jumbo Pasta Shells Stuffed w/Four Cheeses, then: Topped & Baked in Balsamella & Marinara Sauces ~"

~ Festive Seafood Gratinee (Gratin de Fruit de Mer) ~

When the Chrismas and New Year holidays draw near, my mind wraps itself around plans for festive meals that pair well with Champagne: perfectly roasted beef Wellington or prime rib, creamy pasta dishes like Bolognese lasagna or Tuscan ravioli, and, butter-poached lobster or seafood-Newburg crepes. If you ordered any of these exquisite meals in a restaurant, they'd set you back quite a few dollars. If you have the skill to make them at home, what they save in money, they cost you in time. As it turns out, I just happen to have a couple of festive, easy-to-prepare, budget-friendly recipes...... View full recipe for "~ Festive Seafood Gratinee (Gratin de Fruit de Mer) ~"

~ "Baba's Chicken": A Braised Casserole w/Gravy ~

My grandmother lived to be 98. As the oldest granddaughter, who grew up living just nine miles from her, I found myself "glued to her side" quite a bit of the time, usually in her vegetable garden or kitchen. Baba was a foodie before the word existed. Her husband, my grandfather, was a coal miner in Coaldale, PA. Baba stayed at home, raised three children, and, operated a neighborhood grocery store located on the street level of their three-story, single-family-dwelling. These were two hard-working people, making the best of their lives in a times-are-tough era. Thankfully, they passed their work-ethic...... View full recipe for "~ "Baba's Chicken": A Braised Casserole w/Gravy ~"

~ Simple Pasta "al Tonno e Pomodoro" "a la Nicoise" (Pasta "w/Tuna & Tomatoes" "French Riviera-Style")~

After the Thanksgiving "mashed potatoes and gravy" holiday, and, before the Chrismas "cookies and candy" holiday, I just want to cook a couple of lighter and brighter, feel-good meals. If I lived in a warmer climate, this would include include fresh garden vegetables and grilled chicken or fish. Here in Central PA, it is 26 degrees today, and, there is a coating of snow on the ground. That's ok by me. I'm going to step into my pantry and when I emerge, I'm going to have the ingredients in-hand to cook one of my cold-weather-cozy, lighter and brighter favorite meals!...... View full recipe for "~ Simple Pasta "al Tonno e Pomodoro" "a la Nicoise" (Pasta "w/Tuna & Tomatoes" "French Riviera-Style")~"

~ Mel's E-Z, Crazy-Good, London Broil, Steak Salad~

Last Tuesday I got a request from a new reader which totally got my attention and made my heart go pitter-pat. It took me less than a second to decide it would be my very first post after the Thanksgiving holiday weekend. One thing this blog is teaching me is: Every recipe, no matter how simple, if it is good eats, and, it is made at home with love, has a place in this food world! Roger says and asks: I am a 41-year-old, recently-widowed, elementary school teacher raising 9-year-old twin boys. We all eat lunch together in the school...... View full recipe for "~ Mel's E-Z, Crazy-Good, London Broil, Steak Salad~"

~ The Crown Jewel of Chinese Food: Peking Duck ~

Joe and I love Chinese food and have eaten it all over the world, including in China. Take me to a city with a Mr. Chow and you will find me there eating their signature Peking duck. Mr. Chow is an upscale restaurant chain founded by restaurateur Michael Chow, the son of Chinese Peking Grand Master Zhou Xingang. He opened his first Mr. Chow in London in 1968, the second Mr. Chow in Beverly Hills in 1974, and, the third Mr. Chow in New York in 1978. Joe and I have eaten in all three of them. Others have subsequently...... View full recipe for "~ The Crown Jewel of Chinese Food: Peking Duck ~"

~ How to: Make Mandarin-Style (MooShu) Pancakes~

It's "Chinese Week" here on KE. I woke up on Monday morning wanting Asian food, and, more specifically, I wanted: Moo Shu Pork. If you've never eaten "moo shu" (which means "shredded" in Chinese), the best way I can describe it is: Moo shu is to Asian cuisine, what the fajita is to Mexican cuisine. In a nutshell: Strips of shredded beef, chicken or pork, and vegetables, are quickly stir-fried (fajita=grilled or sauteed), topped with spicy hoisin sauce (fajita=salsa) and wrapped burrito-style in a thin, warm, flour pancake (fajita=flour tortilla). In both cases, besides being fun to eat, they are...... View full recipe for "~ How to: Make Mandarin-Style (MooShu) Pancakes~"

~ Chinatown's Famous Moo Shu (Shredded) Pork ~

After a week of cooking and posting comfort food, I woke up this morning wanting a complete change of palate. When that happens, it almost always means I want Asian food. This is one of my "oldie but goodie" Chinese recipes, and, it also just so happens to be the very first Chinese dish I ever tasted! Here's my humorous, childhood tale (as best as I can recollect it): I was about 10 years old and found myself in a Chinese restaurant in Washington D.C. I had never been in a Chinese restaurant before, nor, had I ever eaten Chinese...... View full recipe for "~ Chinatown's Famous Moo Shu (Shredded) Pork ~"

~ Yankee Pot Roast: Simple, Sensible, Scrumptious (w/Mushroom Gravy & Roasted Carrots & Potatoes)~

The power of pot roast is very underestimated. Why? Read on. While I was growing up, I remember eating pot roast on many a Sunday after church. I'm here to tell you: I did not like getting up early and going to church on Sunday mornings -- at all. (For the record, I still don't, and, guess what? Praying can be done on your own time, anywhere, at any time of day. For example: Today, I'm going to be praying over this pot roast for my family, friends, Facebook friends and KE readers to remain safe during Hurricane Sandy tonight...... View full recipe for "~ Yankee Pot Roast: Simple, Sensible, Scrumptious (w/Mushroom Gravy & Roasted Carrots & Potatoes)~"

~ Some Beef Wellington Facts & Some Fiction Too! ~

Two days ago I posted my recipe for ~ My Love Affair with: Individual Beef Wellingtons ~ and you can find it by clicking into Categories 3 or 21. I was prompted to post this elaborate and festive dish at this time of year (rather than around Christmas or New Years) because a reader asked if I had or could recommend a recipe for it that he could make to surprise his wife on her birthday in October. As I was posting it, with all of my step-by-step photos and detailed instructions, I decided to save my usual "A bit...... View full recipe for "~ Some Beef Wellington Facts & Some Fiction Too! ~"

~ My Love Affair with: Individual Beef Wellingtons... ~

... began in the Summer of 1980. Joe and I had only been married about six months and we were still living in his little (700 sq. ft., 3-bedroom) house on Brookside Drive. That may sound romantic, but, the morning after I married Joe I willingly (without duress) became a full-time, stay-at-home-mom to three boys under the age of five (two were his, the youngest was mine, and, they all lived with us full-time). I was 25 years old... Even back then I loved to cook, and, I've always been fearless in the kitchen. Joe always says he married me...... View full recipe for "~ My Love Affair with: Individual Beef Wellingtons... ~"

~ A Creamy, Weeknight Beef Stroganoff Casserole ~

Fall is a beautiful time here in Happy Valley, especially when the leaves begin to turn color. Today is not such a day. It is dark, cold, windy and raining. On a day such as this, my natural foodie instincts kick in: all I want to do is watch old movies on the kitchen TV (Goodfellas is on right now), pour a G&T (or three), relax, and, cook something really hearty, warm, super-easy and yummy for dinner. Oh, and I have no intention of going to the grocery story for ingredients either, so it has got to come out of...... View full recipe for "~ A Creamy, Weeknight Beef Stroganoff Casserole ~"

~ Old-Fashioned Chicken Stew w/Puff Pastry Crust... "Pot Pie"! (+ The Difference Between Soup & Stew) ~

As you pretty much all know, I am a gal from Pennsylvania, born and raised here, who has never lived outside of the state. I come from a long-line of great cooks and I learned my material by good, old-fashioned, hands-on training. Growing up in Eastern PA, which has a large Pennsylvania Dutch community, I grew up eating what they believe to be the "real" pot pie: A brothy, sometimes thickened, beef, chicken, ham or turkey and vegetable soup with either large, square-cut egg noodles added to it, or, freeform balls of a flour and shortening mixture dropped into it....... View full recipe for "~ Old-Fashioned Chicken Stew w/Puff Pastry Crust... "Pot Pie"! (+ The Difference Between Soup & Stew) ~"

~ "White Out" White Chicken 'n Corn Chili Burritos ~

Well my foodie friends, Fall is in the air and I for one just love this time of year. Joe's vegetable garden is slowing down to a manageable pace, the Labor Day weekend is upon us, the college football/tailgate season is about to kickoff, and, kids everywhere are heading back to school. For whatever reasons, every year at this time, these events inspire me to cook up a big pot of chili, and, it was my plan to do just that until: I noticed I still had two containers in my freezer from last years chili extravaganza, which are presently...... View full recipe for "~ "White Out" White Chicken 'n Corn Chili Burritos ~"

~ Leftover Rice? Use it to Make Chinese Fried Rice! ~

Back in my younger days, fried rice was party food in my apartment kitchen. I was married at the age of 20, and, my husband was going to school here at Penn State. We tended to hang out with married couples from our apartment complex or other married college students. For a couple of years, there was a close-knit group of five couples, that, because we were all on tight budgets, took turns hosting parties in our apartments. Yes, we did get wild and crazy, but, even then, all of my women friends could cook... in fact, we were all...... View full recipe for "~ Leftover Rice? Use it to Make Chinese Fried Rice! ~"

~ Quesadillas: Grilled Guajillo Chile Chicken Thighs w/Vidalia Onions, Black Beans & Queso Fresco!!! ~

Thank-you to everyone who commented so positively about the ~ Sweet Heat: Strawberry & Guajillo Chile Sauce ~ recipe, which can be found in Categories 6, 8, 13 or 22. In that recipe, I posted a picture of this sauce drizzled atop one of my favorite quesadillas (pictured here), which was the inspiration for the sauce recipe. When four of you e-mailed me this past weekend to ask where the recipe for the quesadilla chicken filling mixture could be found, then, one person contacted me with a detailed request for me to "please post the recipe for those scrumptious looking...... View full recipe for "~ Quesadillas: Grilled Guajillo Chile Chicken Thighs w/Vidalia Onions, Black Beans & Queso Fresco!!! ~"

~ Melanie's Bolognese Sauce & Bolognese Lasagna: Veal & Rosemary-Tomato Cream Sauce & Lasagna~

This is one of my signature recipes. No, I didn't invent Bolognese sauce or Bolognese lasagna, but, my personal recipe is so special, it will suffice to say: I do not believe you will find one anywhere that is better than mine. That is that. This is a recipe I have never taught in a cooking class. It is, however, a recipe I have taught to several upscale restaurant chefs, which they have been selling/serving seasonally for more than a few years now. At The American Ale House & Grill in State College, PA, I'm proud to say it appears...... View full recipe for "~ Melanie's Bolognese Sauce & Bolognese Lasagna: Veal & Rosemary-Tomato Cream Sauce & Lasagna~"

~ Tacos al Pastor: "Shepherd's-Style" Pork Tacos ~

It's a beautiful Spring day here in Happy Valley, and, today, I'm paying tribute to the pineapple!!! Meet my husband's pineapple(s)! Yes folks, right here in Centre County Pennsylvania, my husband Joe managed to grow three pineapples. It took a while, seven years, but this week, they are finally ripe and ready to pick. We sliced and ate the first one immediately. I liken the experience to picking a perfectly ripe tomato from the vine and savoring is juicy, fresh, sundrenched goodness, plus: it tastes even better if your grew it yourself! Yesterday, with the second pineapple, I made and...... View full recipe for "~ Tacos al Pastor: "Shepherd's-Style" Pork Tacos ~"

~ Baked Haddock w/Nicoise Sauce & Saffron Rice + (Tips & Techniques for Handling Frozen Fish Fillets) ~

Every home cook who enjoys fish has a simple baked fish recipe in his or her repertoire and I am no exception. I started liking fish at an early age, starting with my Dad's salmon patties followed by fish sticks in our school's cafeteria. Dad made his salmon patties from canned salmon and the school's bread-crumb-coated fish sticks were pre-frozen. This is not a criticism. Here in Pennsylvania, and especially back in that time period (the 1960's and '70's), fresh fish just wasn't readily available. Nowadays, our local markets have lovely fresh seafood counters, and, I am a big fan...... View full recipe for "~ Baked Haddock w/Nicoise Sauce & Saffron Rice + (Tips & Techniques for Handling Frozen Fish Fillets) ~"

~ Asian Chicken Salad w/Honey-Sesame Dressing ~

Everyone loves chicken salad, or at least I think everyone does, and every chef or family cook has at least one or two "go to" chicken salad recipes in his or her repertoire. In the heat of the Summer, nothing is more pleasing than light and refreshing Asian fare, and, whenever I serve my "spaghetti salad" (as my kids affectionately named it), my family comes flocking to the table! A bit about "spaghetti salad": Back in 1986 my husband and I left our kids with my parents and headed to Japan and Taiwan for two weeks (on a business trip)....... View full recipe for "~ Asian Chicken Salad w/Honey-Sesame Dressing ~"

~ The New Meaning of "Outstanding": Iberico Pork ~

Last Thursday afternoon, my friend Jami (Jamison Steffen), the Executive chef of The American Ale House in State College, PA, knocked on my kitchen door. "Mel, I took the liberty of ordering something for you that I want you to try and I think you're gonna love." He handed me a paper bag which contained three vacuum-sealed pieces of astonishingly beautiful looking pork, unlike any I'd ever seen before. As we often do, he and I sat at my kitchen counter for a few minutes and caught up on our two families and local foodie news. Chef Jami then gave...... View full recipe for "~ The New Meaning of "Outstanding": Iberico Pork ~"

~ Ossobuco alla Milanese (Braised Veal Shanks) ~

Ossobuco, a dish from Milan, Italy, is made of veal shanks braised with olive oil, wine, veal stock, tomatoes or tomato sauce, onions, garlic, carrots, celery, lemon zest and sometimes anchovies or mushrooms. In Italian, the veal shank itself is also called ossobuco and means "holed bone" or "bone with a hole" (osso "bone", buco "hole"). I developed this recipe, using orange rather than lemon, to accommodate my family's like for the taste of sweet orange rather than tart lemon, and that choice remains yours. Ossobuco is often, but not always, garnished with a sprinkling of gremolada, which is a...... View full recipe for "~ Ossobuco alla Milanese (Braised Veal Shanks) ~"

~ Dad's Mac & Cheese, or: What I Cook Just for Me ~

Last weekend, my friend asked me a short series of personal questions (all rolled into one). After complementing me on my blog, in a very sweet tone of voice, while sipping on a glass of wine, she inquired, "What do you cook when no one's looking", "when you're by yourself watching late night movies or Joe is traveling", "when you wake up starving at 2:00AM"? This was and is a great question and it pretty much had one answer: My father's version of macaroni and cheese! This is not a recipe I EVER expected to be posting here on Kitchen...... View full recipe for "~ Dad's Mac & Cheese, or: What I Cook Just for Me ~"

~ "Wanna Husband?" "Practice Your Meatballs!!!" ~

Meatballs are a universal food, and, almost every culture has their own name for them and way to serve them (they are acually a diminutive form of meatloaf). They come in all sizes: tiny, pop-in-your-mouth-sized ones served at cocktail parties or put into soups; medium-sized ones served as an accompaniment to pasta or put in a sandwich; and, large near baseball-sized ones served as a main course. While meatballs aren't Italian per se, I'm pretty sure that when most of us think of meatballs, we associate the them with the pillowy-soft, melt-in-your-mouth, covered in red sauce/"gravy" Italian-American kind. Italian immigrants...... View full recipe for "~ "Wanna Husband?" "Practice Your Meatballs!!!" ~"

~ Making Manicotti Using Italian Crespelle (Crepes) ~

Manicotti is one of the oldest shapes of pasta that is still prepared today much like is was originally. In ancient times, the pasta dough was prepared, rolled into a large sheet, cut into good-sized squares, then boiled. The pasta squares were then filled with a flavorful, savory cheese or meat mixture and rolled up. After placing them in a baking vessel, they were/are usually topped with a tomato and/or bechamel sauce and baked in the oven. Modern day manicotti are sold as dried, pre-formed pasta tubes, approximately 4" long and 1" in diameter, or: the same size as the...... View full recipe for "~ Making Manicotti Using Italian Crespelle (Crepes) ~"

~ Mel, Will You Please Post Your Meatloaf Recipe? ~

I take all of my readers requests seriously, and when asked for something, I always do get to it (eventually). I got this request last year, back in November to be exact. Lauren has been patiently waiting, and I did email her to say it would have to wait until after I finished with my holiday posts. So, here I am, on a beautiful, sunny, Sunday afternoon in January, with a crisp coating of snow on the ground watching all the skiers ride up and ski down the slopes of Tussey Mountain through my kitchen window. I can't think of...... View full recipe for "~ Mel, Will You Please Post Your Meatloaf Recipe? ~"

~ Sweet & Sour Broccoli-Orange-Cashew Chicken ~

I find myself chuckling because it was last year around this time, January 15th to be precise, when I posted my recipe for ~ Chinese Chicken Chow Mein a la Melanie ~, which you can find in Categories 3, 13 or 19. It too is a Martin Yan inspired dish, and I decided to cook it for the exact same reason I am cooking this one today: it is the doldrums of Winter, I've been cooking a lot of the usual comfort foods, and, tonight I'm in the mood for a "wake the tastebuds up" meal! Two years ago I...... View full recipe for "~ Sweet & Sour Broccoli-Orange-Cashew Chicken ~"

~ Refreshing Wild Alaskan Sockeye Salmon Cakes (w/Mustard-Dill Sauce and A Cucumber Salad Too) ~

Trying to eat healthier is always an admirable start to the New Year. I don't formally resolve to do it, because Joe and I do our best all year long to balance healthy eating with our occasional decadent binges. That being said, if you have a family to cook for, there are always satellite issues involved, the two most prevalent being: kids and budget. As a mother who raised three boys, getting school-age children and teenagers to eat healthy ain't easy. To make things worse, you get a lot less food for your buck these days, and, why is it...... View full recipe for "~ Refreshing Wild Alaskan Sockeye Salmon Cakes (w/Mustard-Dill Sauce and A Cucumber Salad Too) ~"

~ A Rustic Wintertime Chicken & Mushroom Risotto ~

"Ho, Ho, Ho... It's risotto!" ~ Mrs. Clause Sometimes you just need to know when to slow down and take a step back. Today is that day in Melanie's Kitchen. It is a Monday, during the busiest time of the year, with Christmas Eve and Christmas Day just a few short days away. I still have a few last bows to tie and a mini-cooking marathon awaiting me later in the week (pirogi making and bread baking to be exact). Today, I wanted some stress-relieving "kitchen therapy". I couldn't think of anything slower or more laid-back to do this afternoon...... View full recipe for "~ A Rustic Wintertime Chicken & Mushroom Risotto ~"

~ "Not Your Mama's Parmigiana" (Chicken or Veal) ~

It wouldn't be the holiday season in our house without my serving at least one Italian feast. This year Joe has asked me to serve one of his all-time family favorites on Christmas Day: chicken parmigiana. I've been making parmigiana for over thirty years, and I'm going to be honest with you, it wasn't until almost twelve years ago that I settled on a recipe that everyone, including me, raves about. I was my own worst parmigiana critic because I find/found fault with a lot of traditional versions. That being said, I married into a family with the last name...... View full recipe for "~ "Not Your Mama's Parmigiana" (Chicken or Veal) ~"

~ A Little Thing Called Florentine (a la "The Philips") ~

"A la Florentine" is an Italian term which refers to dishes prepared "in the style of Florence, Italy", usually eggs or fish, that are presented on a bed of spinach and topped with a creamy sauce, usually Mornay sauce, which contains Parmesan cheese. That being said, chicken Florentine seems to have originated in and been made famous by upscale French restaurants, where it remains ensconced today. That makes sense to me, since the French are responsible for our culinary "mother sauces" and all things creamy and delightful. I for one am a spinach lover. That being said, eating spinach in...... View full recipe for "~ A Little Thing Called Florentine (a la "The Philips") ~"

~ My Cheese-y Chicken, Broccoli & Rice Casserole ~

Every cook, every where, needs at least one, hearty, easy-to-make, go-to casserole recipe that can be counted on to please and feed a crowd. This is mine. There are as many versions of this recipe "out there" as there are den mothers, which is how I came to start making this one over twenty years ago. I'm making it today because I just made my annual vat of chicken stock a few days ago. You can read my recipe for ~ It's National Chicken Stock Day: In Mel's Kitchen! ~ in Categories 15 & 22. I'll be using the chicken...... View full recipe for "~ My Cheese-y Chicken, Broccoli & Rice Casserole ~"

~ Sweet Potato & Apple Stuffed Pork Chops with Sauteed Apples, Onions & Apricot-Mustard Sauce ~

For those of you that don't know, October is National Pork Month. For those of you that don't know, October is National Apple month too. Since I am a pork lover and an apple lover, in good conscience, I cannot let October pass by without paying tribute to both our nation's pork producers and apple growers. Few things complement pork as well as apples, and, it just so happens that apples are at their best this time of year here in Pennsylvania! Yesterday's Stuffing is Today's Stuffed Pork Chops! Yesterday I prepared and blogged my recipe for ~ Sweet Potato...... View full recipe for "~ Sweet Potato & Apple Stuffed Pork Chops with Sauteed Apples, Onions & Apricot-Mustard Sauce ~"

~ "Winner Winner Crock-Pot Dinner": A Scrumptious, Slow-Cooked, Sweet Potato & Ground Beef Chili ~

IT'S A BIRD... IT'S A PLANE... IT'S A CROCK-POT RECIPE...... FROM MELANIE??? I am as surprised as you are. I make no bones about the fact that I am not a crock-pot kind-a girl. I've searched my soul trying to find something exemplary to say about these one-pot cooking wonders. My experiences are limited, as after a few tries with several brands over thirty-five years, always finding the results to be lack-luster (the protein always chewy or stringy, the vegetables often mushy, and an unusually large amount of liquid in the final product), I shelved mine... all eight of them!...... View full recipe for "~ "Winner Winner Crock-Pot Dinner": A Scrumptious, Slow-Cooked, Sweet Potato & Ground Beef Chili ~"

~ Comfort Food Italian-Style: Chicken Cacciatore ~

"Cacciatore" means "hunter" in Italian and "alla cacciatore" means "in the style of the hunter". The French refer to is as "chasseur" and the Spanish call it "cazadores". In the style of the hunter, it is a very rustic stew which was prepared primarily when the hunter brought home a "white meat" to feed his family... partridges, pheasants or rabbits. The American-Italian term refers to food prepared "hunter-style", usually with woodsy mushrooms, onions, tomatoes, various earthy herbs and wine! Cacciatore starts with heating some olive oil in a large skillet. The "white meat" is dusted with salt, pepper and flour,...... View full recipe for "~ Comfort Food Italian-Style: Chicken Cacciatore ~"

~ Stuffed Peppers? Make Mine Poblanos Please! ~

Yesterday was the last and largest of Joe's garden's Fall pepper harvest. "On deck" (literally on my deck), I have a large basket of green and red bell peppers (6-8 dozen), a medium basket of poblano chile peppers (3-4 dozen), and a smaller basket containing a variety of little, fiery specialty peppers (200+ or so). Joe just started growing poblanos about four years ago, when a friend of ours gave us some seeds that he brought back from New Mexico. Having traveled to the American Southwest on several occasions, Joe and I are both fans of the poblano and were...... View full recipe for "~ Stuffed Peppers? Make Mine Poblanos Please! ~"

~ My Mother's Stuffed Cabbage Rolls (Holubki) ~

My mom's stuffed cabbage rolls are more than just a family favorite. They are the best rendition of this Eastern European, ethnic classic that I can provide to you. Her holubki (pronounced ho-loob-kee) are requested by our family and get served for almost all holidays. Whenever my husband Joe and I are visiting my parents she makes a pot of them just for Joe (who would live on holubki if he could or I would let him). Mom learned how to make stuffed cabbage "on the job" from her mother (my Coaldale Baba who lived in Coaldale, PA), just as...... View full recipe for "~ My Mother's Stuffed Cabbage Rolls (Holubki) ~"

~ JoePa's Easy Cajun-Creole Seafood Jambalaya ~

A bit about Cajun and Creole Cuisines: One of Cajun cookery's hallmarks, jambalaya, is a one-pot meal that combines long-grain white rice with a variety of ingredients: any kind of easily accessible meat, poultry or shellfish, pork or sausage, and, always, the Cajun-Creole culinary "holy trinity" (chopped onion, celery and green bell pepper). Cajun cuisine is rustic, country-style, cooking born out of the necessity of peasants and represents a combination of French and Southern fare. Creole cooking, with gumbo being one of its most famous dishes, has come to imply the more refined, sophisticated style of the city dwellers. It...... View full recipe for "~ JoePa's Easy Cajun-Creole Seafood Jambalaya ~"

~ Mel's Wine & Tarragon-Steamed King Crab Legs w/Creamy Lemon-Tarragon & Shaved-Corn Orzotto ~

This my friends is my ultimate "Summer's-almost-over/end-of-Summer" meal. Even though all of the ingredients are pretty much available all year long, there is just something about a seafood feast when sweet corn is at its absolute peak, as it is right now here in Central Pennsylvania. I've been a lover of Alaskan king crab legs for, well... from the moment I tasted them in a seafood restaurant at the Maryland shore over 30 years ago. Sweet, succulent, snowy-white and delicately flavored, it will just take one bite for you to know why king crab rules! King crab is the largest...... View full recipe for "~ Mel's Wine & Tarragon-Steamed King Crab Legs w/Creamy Lemon-Tarragon & Shaved-Corn Orzotto ~"

~ Crispy Cinnamon-Cayenne Breaded Pork Chops w/ Brown Butter 'n Sage Bow Ties & Applesauce ~

I hadn't planned on posting this recipe at this point in time, but I was taken aback a couple of days ago when one of my girlfriends, who is quite an accomplished cook, announced to me over a glass of wine that she "can't cook pork chops". I wasn't sure what she meant by "can't", because as I said, she is a great cook so I pursued it a bit. She explained that whatever method she tries they always seem to come out tough and/or dry and had deemed pork chop cookery to be something best left to others. As...... View full recipe for "~ Crispy Cinnamon-Cayenne Breaded Pork Chops w/ Brown Butter 'n Sage Bow Ties & Applesauce ~"