There used to be this little cafe in Red Wing that served all sorts of different stackers. Stackers, traditionally, are hot, sometimes open-faced sandwiches served with mashed potatoes and some sort of gravy or sauce. You eat them with a fork and knife. Another stacker featured on my blog is a Thanksgiving Turkey Stacker. Here’s…
I got the idea for this salad out of a little flyer that this nice Amish lady was giving away at a local Farmer’s market. Oh my gosh! It’s SO good! I don’t know what it is about the addition of egg in this recipe, but it’s my new favorite way to make tuna salad.…
Cuban black bean soup is one of those recipes you can make all year long. I love all the fresh flavors from the fun condiments you add just before serving it up. Tomatoes, cilantro, avocado chunks, jalapenos, lime wedges… Sometimes I make this and add chopped, boiled egg. Sometimes I add a little scoop of…
There are a few different schools of thought when it comes to making Cuban sandwiches. Some people use salami, and some don’t. I don’t. Some people use mayonnaise, and some don’t. I do not. I make mine according to what some would consider “authentic” except for one big difference. Instead of roasting the pork, I…
This cheese ball is completely creamy, bacony, pineapply and delicious! If you don’t like coconut, you can coat it with chopped Macadamia nuts instead. It’s great either way! We enjoyed our cheese ball with Food Should Taste Good’s Sweet Potato Chips. They’re slightly sweet and are an awesome vehicle for scooping up the amazing cheese.…
For some reason we bought 3 dozen eggs the last time we went to the grocery store. I have no idea how it happened, but even with all the cooking and baking I do, there is no WAY I can use up 3 dozen eggs unless I make egg salad. And I do adore egg…
If you still happen to have leftover Easter ham and hard boiled Easter eggs in the ‘fridge, this is a great way to use them up! High protein and delicious… Lunch is served! for 6 to 8 big sandwiches: 12 large, cold, hard boiled eggs 1 cup fully cooked ham, chilled completely, and chopped 1/2…
I think it was Lewis Carroll who said, “Soup of the evening, beautiful soup!” We couldn’t agree more. There’s nothing quite as comforting as a big pot of soup simmering on the stove all day, and fresh, homemade Parker House rolls baking in the oven. We gather in the dining room in front of the…
We made a big batch of these for our Labor Day picnic this past weekend. This is a tried and true recipe that I’ve made hundreds of times and it’s SO good. I make my classic deviled eggs a bit differently than most people do. I don’t use pickle relish because I think it makes…
Are you ready to try one of my favorite summer sandwiches? The literal translation of smorrebrod means “butter and bread,” and although most versions of smorrebrod start with buttered, dark rye bread, the sandwich combinations can vary greatly. Sometimes I top ours with cold pickled shrimp, leftover roast beef or smoked salmon, but this time…