I suppose you could call this polenta but I made it with grits so grits it shall be.
Polenta and grits are similar products, both made from corn. Grits are normally served as a side dish for breakfast, much as you would serve cream of wheat. In recent years they have become more popular and taken on the role of a side dish.
Grits are creamy, somewhat bland, and soothing but they will take on the flavor of almost any ingredient you put into them. They are cheap and filling and those two attributes make them a favorite ingredient at my house.

These …read more

You know, there are some recipes that you just can’t make look good.O.k…so there are some recipes that OTHER people can make look good but I can’t. This is one of them.

Sigh, no matter how many images I take …it still..looks like…ABC food. You know, A-lready B-een  C-hewed? Yeah. So, if you are big enough to NOT judge a book by it’s cover then you will probably be treated to one of your new favorite comfort foods.

My family’s ability to consume vast amounts of potatoes should allow us to be featured in the Guinness Book of World Records.
It isn’t so much that the family gets bored with the same old potatoes day after day.. I do. I hate cooking the same thing more than once. In fact I am pretty sure that I did not repeat a meal for at least the first ten years of my marriage. After that I got lazy.

I was always taught to eat the whole potato, including skins. This is great IF you are buying organic, but if you aren’t you …read more

I know that a Croque Monsieur has ham, cheese, and is grilled. I know that most of the time it is done without batter, although it can be done with bechamel. I know these things, and in knowing them? I ignore them totally. Croque Monsiuer at our house is created with egg dipped sour dough, several types of cheese and a hot griddle. It is always served with the ripest tomatoes available. Check it out-

The sour dough adds a nice, chewy texture and the flavor compliments the cheese blend.

I am not really sure why I started calling htis quiche recipe Alsatian, only that I did.  It isn’t at all a fancy thing; good stick to your ribs food really.  With having our own chickens, quiche is not only an easy meal, it is a cheap one.
The first time I ever tried quiche I ws 17.  I took my boyfriend’s mom, who I adored, out to shop at a local, upscale mall.  She was from Europe and had not been in the states too long.  We went to a restaurant that I thought she would like and as we …read more

O.k. I admit it.  This is nothing more than macaroni and cheese.  I promised the kids macaroni and cheese and there was no way I could change mid stream…
Or was there?

 
I love alfredo anything! Cheese is probably one of the best things known in the world.  I wanted to do something a little different for this week’s  Presto Pasta Night.  By the way, just to let you know…I get to host Pasta Presto in December..so stay tuned! If you want to join in on the weekly fun check out Presto Pasta .

Yep.  Pizzaria style.  Hand tossed.
The thing is I always make hand tossed pizza.  I have been doing it for years..I can even get it spinning.  I thought..aha! This will be a piece of….cake pizza.

 
A few weeks ago Alex from Isle de France contacted me to see if I was interested in reviewing a sample of one of their cheeses.  How fast can a person type, “YES!”?
Pretty stinkin’ fast…..

Noodles, bacon, cheese….what’s not to love?
This freezes well, kidls love it, so do husbands and hormonal women…Perfect for a cold day, a bad day, a busy day…or just because.  Vary the cheese for flavor changes, use ham instead of bacon…Use a different type of pasta if you want. Yum.
This is my entry for Presto Pasta.   For more great pasta dishes head over to Presto Pasta Nights