It’s Barbeque season. Time to wield the tongs over hot coals or gas burners and chickens are historically the most popular barbeque-ees. I have been barbequing chicken on the grill to various degrees of edibility for over 50 years. It is one of the first things I learned – or attempted to learn - to cook. Some of it has been really good, while other attempts turned out more like … [Read more...]

We eat a lot of Barbeque, mainly pork and chicken. Recently, I had a craving for some beef barbeque. Not sure about what kind or how, I made a visit to my local Food Lion from whence come many of my culinary inspirations. Sure enough, I saw some boneless chuck rib meat. It appeared to be beef short ribs with the bones removed. Problem solved. I suppose most any cut of chuck roast or steaks would … [Read more...]

My wife Nancy makes the best Cole Saw in North America – maybe South America, too, assuming they make Cole Slaw. I had a request recently to print her recipe and she agreed. As with all good cooks, Nancy uses the taste test when making her Cole Slaw, adding stuff as needed and she recommends that others do the same. Some may like slaw a little sweeter, for example. Taste and see. Start with a … [Read more...]

There are two things I most remember about evaporated milk. First, it was the creamer for my mom and dad’s morning coffee. There was always a little can of Carnation Evaporated Milk in the refrigerator with two small holes punched in the top, and my folks used that along with some sugar for their coffee. The second memory involves my Uncle Jim’s recipe for homemade ice cream. Instead of milk … [Read more...]

It’s almost strawberry season. My little backyard patch is blooming, and the grocery stores are receiving daily shipments of luscious, red-ripe strawberries. It’s hard to go wrong with strawberries – eat ‘em plain, in short cakes, over ice cream - it’s all good. But recently I saw a recipe for Strawberry Puff Pastry Tarts and since I had some Puff Pastry in my freezer, I decided to give it a go. … [Read more...]

One of the easiest and best received entrees of all is a whole, roasted chicken. When you serve one, it’s like a Mini-Thanksgiving dinner. Increasingly, people just pick up a whole rotisserie bird from Sam’s or Costco and hope they haven’t been languishing under the heat lamps too long. I like to do my own birds. Cooking a whole chicken is not rocket science. Just make sure the chicken is done … [Read more...]

I have written about my love for split chicken breasts in the past. They are far and away the best buy of any white meat chicken. Boneless, skinless loins can be tough, dry and tasteless – plus they are expensive. You pay several dollars extra a pound to have the butcher peel off the skin and remove the small bone. With skin-on, bone-in split chicken breasts you can remove skin and bones after … [Read more...]

I bought Nancy a large head of cabbage for coleslaw. She makes the best coleslaw in the Southeast, by the way, a perfect complement to seafood or barbeque, but she only used half of the cabbage. Now, what to do with the rest? My go-to cabbage recipe is to simply boil it in salted water till it falls apart. It’s okay that way, but not great. I have also attempted to roast cabbage and that pretty … [Read more...]

I’m still trying to get rid of a huge box of Old Fashioned Quaker Oats I bought for Nancy by mistake. She wanted instant Quaker Oatmeal, and what I bought wasn’t instant. It takes a while. I have since used the oats in muffins, in cookies and as an actual breakfast cereal, but I still have half a box. As I said, it was a big box. Hey, why not use Quaker Oats in a meatloaf? I did and it was very … [Read more...]

I hit on a good recipe recently; one that is simple, delicious and reasonably healthy. The recipe called for Garlic Butter Chicken Bites which I converted into Garlic Butter Chicken over Stuffing. This is a company-worthy dish that comes together quickly. The recipe called for bites, but I didn’t want bites. I found a good buy on 2-lbs. thin cut chicken breasts and cut them into smaller pieces … [Read more...]