Question Time Your Favorite Casserole

 With all this writing about casseroles  which is your favorite?

Baked mac your way or original

Lasagna  vegan or non vegan

Breakfast stratas - from cheesy to downright maple-y

Anything with tuma or chicken and a Campbell's soup added

Classic green bean

Let us know here. There may be a recipe and how to in the near future. In the mean time chew on this.

Casseroles With Punch

 Mention caseerole for dinner and most will cringe or frown. It's not always the asked for dinner choice. Yet adds some punch and your family may change their minds about it.

Lasagna surprisingly is one example of this classic dish.It's usually layers of lasagna noodles, tomato sauce both ricotta and mozzarella cheeses and ground beef. You could easily sub in a bechamel or white sauce Piedmontese style or  make it Valdostana from the Val" D'osta. This last is layered with yummy fontina cheese and ham, This lasagna is rich with cream  instead of tomatoes  You could also zing up traditional lasagna by adding a good dose of chili powder or red pepper flakes. This makes it arrabiata style. Another pasta based casserole is backed mac. This recipe can be varied and you can have fun with it. The classic recipe is  a mix of elbow macaroni, butter ,flour ,cheddar and milk. Red pepper is sdded to these usually bland blend to liven it up. Yet you could also add breadcrumbs on top for crunch along with a sprinkling of bacon bits. You could also add chopped ham to baked mac as well. Subbing in a different pasta can also give baked mac some excitement. Think penne  for a different take. Add some Parmesan for a different flavor too.

Chicken casserole. is usually made with shredded chicken , cream of chicken soup and cheddar cheese . This is layered and usually topped with a mix of breadcrumbs . shredded cheddar cheese and melted butter. You could add some peas and carrots to give it a pot pie feel.Another idea is adding kidney beans. For a Mexican flavor use Montery Jack cheese instead of the cheddar along with a base of rice and beans.You could also add a can fo tomato sauce or pureed ones for an enchilada vibe. There's also beef casseroles, always made with ground beef, You can have fun with this. Try a Sloppy Joe one topped with Hawaiian roll.s This is a great Friday or Saturday night dinner suggestion. It's taking ground chuck cooked with onion, bell peppers , onions and crushed tomatoes. Ketchup,  yellow mustard and dill pickle relish add some zest to it along with Worcester sauce and chili powder. You cna add cheddar cheese of you want or Montery Jack. The dish is topped with those split rolls and then brushed with butter. You could add bacon ot this or try a mix of beef and prok for something different.

Zest up that boring casseroles. Add a new ingedient like red pepper or change up the recipe.with a new sauce. Do what you want to create a casserole that everyone will love.

A Bite With The Tattooed Chef

 Cooking for one is never easy. It's not worth the chopping or peeling, then frying or sauteing. Luckily there is microwave bowls and not your run of the mill ones. These are good for you.

I recently discovered Tattooed Chef, during a shopping trip to Target. I was looking for something healthier than the usual fare and something I could just microwave. I came across these

I've had both and they are a great alternative to what's out there. I've also tried their cauliflower pizza bowl with plant protein pepperoni. These heat up within minutes and  are really delicious, My favorite is the cauliflower mac and cheese bowl.It's creamy cheddar cheese poured over riced cauliflower and topped with panko breadcrumbs. The veggie hemp bowl is another good choice, rich with good for you veggies. There is kale , sweet potatoes, hemp and chickpeas over riced cauliflower. A turmeric and almond dressing dresses it ,giving it more oomph in flavor. 

The company, started by chef Sarah Galletti in LA has other dishes, reflecting her LA upbringing and Italian heritage. Hers is the rare company that uses its' own fruits and veggies in the products.it is a true farm to table experience. which is why her bowls taste like they're homemade. She also offers cauliflower gnocchi, a lighter alternative to the potato version, along with zucchini spirals and organic greens , a mix of seasoned zucchini, haricots verts, broccoli peas and leeks.There is also a cauliflower crust pizza and of course more bowls. The emchilada and Buddha bowls are definitely on my radar as is her Mexican street  style corn with cojita, and her cauliflower veggie burgers.Her riced cauliflower stir fry is a nice alternative to the original. There are also breakfast (or snack) bowls containing granola, a  mix of berries including the ever healthy acai and chocolate chips. A fun snack or dessert is her  cold brew and dark chocolate bowl, livened up with granola and strawberries. Most dishes are around five to six dollars at Target. They're also sold at Walmart, Stop and Shop and Costco.

Look to the Tattooed Chef for a better dining for one option.The bowls are good for you and your taste buds. They're a great way for dinner alone.

A Resourceful Cuisine From Puerto Rico

 The island of Puerto Rico has been through some rough times lately.. Hurricane Maria devastated this beautiful island three years ago and now the Corona virus is doing the same thing and then some. Luckily the Puerto Ricans  are resourceful and know how to create dishes from very little. Their recipes are nourishment for the body and for the soul.

Von Diaz, author of many cookbooks reflecting her heritage, wrote this informative piece for today's New York Times Food section. 

There are also classic island recipes too, home chefs can try.  This beautiful island has been dealing with hurricanes since recorded time, the earliest one being Hurricane San Roque in 1508. Islanders have been resourceful, relying on foraging and each other for food and ingredients when electricity and water have become scarce.A pandemic is different. People can't come together. They can't share. There is food insecurity and limited supplies. Yet they rally. The Puerto Ricans can take the ingredients given to them and turn them into filling and delicious dinners. This is true in the case of plantains which came from Africa to the Caribbean to feed enslaved workers.They're blended with Spanish based ingredients such as garlic, olive oil and pork cracklings to give the famed and flavor packed dish mofongo. Arroz con pollo is another dish which is a marriage of indigenous herbs and a European basic  - chicken. Then there is Spam which came to the island in 1947 with Operation Bootstrap. It may have wrecked Puerto Rico's agriculture but it became a beloved ingredient in many dishes.Crispy fried Spam figures in many dishes from Spam and eggs to Spam guisado with tomatoes, olives and potatoes.

The recipes included are Spam macaroni and cheese and the classic arroz con pollo. The first is a nice departure from the usual mac and cheese. A whole can of Spam is used, as it's first fried for ten minutes until crispy.It will have a smoky ham flavor, sort of like bacon. Ms. Diaz recommends tasting it along away to decide what is the desired crispness. The rest of the recipe is not that far from the classic baked mac and cheese. The cheeses used are the spicy Monterey Jack and a sharp yellow cheddar. Milk and flower along with seasonings are added too. For a more involved recipe, definitely try the arroz con pollo. There is the adobo marinade which is a mix of garlic, olive oil and white vinegar mixed with oregano and black pepper.Then to give the chicken and rice more flavor there's sofrito, a mix of red bell peppers, aji or amarillo pepper, garlic,onion and the two herbs cousins, culantro and cilantro. Culantro can be bought at either Latin or Asian markets. Use boneless , skinless chicken thighs that have the adobo poured over them Let them marinate for at least thirty minutes and then cook them in a Dutch oven. Sofrito, tomato sauce and chicken broth are added. The chicken meat is pulled as the rice is added. It's fluffed together with green olives  to create a flavorful , filling meal, perfect for the cold days ahead. You can serve with salted avocado and tomato slices along with a squirt of lime juice.

The Puerto Ricans have been resourceful for a very long time. They can take the most basic of ingredients and turn them into the most flavorful dishes. It's a reflection of their resilient spirits and souls.

Life With The Air Fryer

I have to admit that I didn't know what to do with the Power Air Fryer I received for Christmas.My first thought was it's too big and  I'll use it as much as I will that cookie press I bought. Boy, was I wrong!

It turns out this gadget is handy and sometimes better than the oven.I was skeptical at first, wondering if I was going to use it or would it just collect dust. . The air fryer  was what my kitchen was missing. I definitely warmed up to this huge  pod, a little bigger than a Keurig coffee maker.In actuality, it's just a smidge larger than my crockpot and fits quite nicely on my kitchen counter. Another plus is that it has a timer that beeps when the food is done or needs to be turned. To be honest I use it more than my oven now.There's no need to  empty it of the pots pans, and cookie sheets that are conveniently stored inside of my stove. . It is a snap to clean - unlike the other.
 The two "frying " baskets are just emptied of crumbs (read eaten - they're the most delicious part) and then washed in just warm soapy water. To be honest, all the foods that require oven cooking taste better somehow in this amazing machine.It may be the hot air that encircles each piece. I've noticed that Gardein's tofu chicken nuggets were much tastier and crunchier, without any grease. The Power Air Fryer turned Golden"s veggie pancakes into extraordinary golden discs, perfectly cooked with a crispy french fry like exterior.

Having it has expanded the cooking experience. I have air fried Stop & Shop's spring rolls in it. They turned out to be golden without the usual oily after taste.I've bought spanokopita , the small Greek spinach pies that can be cooked in the fryer. I do want to try homemade potato pancakes as well. There is a recipe book with it, that features the usual and not  so usual. It shows how to properly frozen onion rings and fries, along with homemade mozzarella sticks. There's also the intriguing mac and cheeses, a perfect recipe for left over baked macaroni,What's surprising is that the book - more of a pamphlet really - has recipes for beef empanadas and blooming onions.  The next model up has accessories like baking pans and you can bake anything in it.There is even a web site with all recipes air fryer, from shortbread (!) to lamb chops.The recipe for air fried breaded mushrooms look interesting and would even make a good main course. I definitely want to try the banana chips and the air fryer tofu, made crispy with brown rice flour.

The Power Air Fryer is here to stay. I really love this machine.It's versatile and a good alternative to the oven.There's so much to do with it - so much to make.

Those Macgyver Kitchen Moments

We all have them, those times when we forgot a vital ingredient or wound up short with measuring.It's going to be even rougher for us East Coasters, thanks to the monster blizzard that will be crippling the entire Eastern Seaboard. We won't be able to get to the store, not a good thing,especiallyy if there's you've forgotten something from your grocery list.

This is where Macgyver thinking kicks in.Remember Macgyver? That Eighties TV action hero that could turn a twig into a Swiss Army knife. He's currently enjoying a reboot on CBS and this new millennial inventor still probably can turn a can of beans into a full meal and a weapon of mass destruction. Do the same when you're faced with shortages.If you've run out of eggs for baking,then turn to fruit. Applesauce and bananas make excellent sub ins for them Use a 1/4 cup of either unsweetened applesauce or mashed banana. Aquafaba or bean water can also be used because it has similar proteins and enzyme to egg whites.That can of beans Macgyver could turn into a weapon can also actually be used as meat if you forgot to get burgers or there was a run on them. You can use a variety of different beans.Black beans have an earthy flavor, while kidney beans impart a more milder one. Chickpeas can be made into burgers too,giving off a Middle Eastern vibe.They can also be made into falafel for something a little out of the ordinary.

What happens when the kids want pizza and you have no or little flour in the house? Head to the crisper and get out the cauliflower. This is a true Macgyver moment. It's taking the veggie's florets and shredding them in a food processor. You will need some kind of binder such as egg and processed cheese to bind it. The principle can be applied to making cauliflower bread too which can be used for breakfast and sandwiches too. Cauliflower can even be turned into breadsticks too, perfect if you're having spaghetti.Out of macaroni for baked mac? No sweat. Spaghetti can stand in ,creating a dish the whole family might enjoy.It's layering the pasta and cheese with a creamy roux  and then topping with pats of butter and paprika for color. Penne can also be used along with angel hair pasta too. If the kids are clamoring for ice cream, despite the freezing temps, don;t despair.Freeze banana slices over night  and then mash them in a food processor for a creamy, tasty banana flavored treat. Yogurt can also be turned into a frozen treat. It can be poured into an ice cream maker along with one teaspoon of  vanilla flavoring. It could also just be frozen too,for thirty to forty minutes.


Don't worry if you run out of ingredients or have forgotten to buy them. Go Macgyver and sub in whatever.It's amazing what you can do wit what's in your kitchen,

My Year To Fly

Every home chef needs to grow. I know I do and that will be one of my many New Year's resolutions . What will I do? What will I try?

Thanks to a new oven, I will be baking a lot. I've already baked Ghiradelli's Double Chocolate Brownies.They came out a little too gooey , so hopefully with more practice I'll be baking much more firmer ones. With baking comes decorating so I am definitely going to be honing my icing - hello again buttercream - along with practicing rose and leaf skills. Savory baking is also going to be high on my list. I want to experiment with strata, and rediscover the luscious leeks on toast ( double yum) and my Swabian zweibelkugen or onion pie (again double yum) a dense quiche like confection, rich with eggs, cream and onions. Homemade pizza will also be making quite a few appearances as well.

Another must is rediscovering roasts, hams, chickens, turkeys and London broils. It's going to be wonderful, with crunchy, crisp skins and slices of tender meat.There will also be sides  that will be cooked ( and all of these will be shown as Foodie Pantry how tos).I want to relearn how to make scalloped potatoes and baked Mac with bacon.As with cuisines, since French and Filipino are going to be big this upcoming year I want to expand into that, especially in creating the perfect crepe.

Every home chef and baker should resolve to expand their culinary arsenal.I know I will.I get to grow which makes for a better cook - or so I hope!

Food's Greatest Hits A New Summer Hit?

Right now there's a dearth of reruns on TV, even with the channels dedicated to cooking. Yet the Cooking Channel has given us a fun filled,, fact filled.show. Food's Greatest Hits is a mash up of history, dares and recipes on some of our most beloved dishes.It's a frothy meringue of a show, worth watching.

The show had its' debut on the Cooking Channel last night at 10 'o clock and another at 10:30. (it's also shown on Tuesday afternoons between 2 and 3). The first episode was dedicated to cheese. They featured a salute to baked mac along with cheesecake. It's always interesting to know a recipe's origin and history. It's neat the way they do it with graphics and a time line. I didn't know that the two dishes started in ancient Rome and ancient Greece respectively. Another aspect of the show is how the show brings on chefs and food hosts from their various shows to try different variations of the dishes. My favorite was when they presented the participants with a Maine version of baked macaroni. It was mixed with lobster meat and served in a whole lobster shell. (and of course, the chefs and hosts who the show groups in pairs - wore lobster claw mitts). The cheesecake segment was also outrageous, with an Elvis style one loaded with peanut butter, bacon and bananas! There was also a bit on grilled cheese that went over the top too, especially the breakfast one..

The second show was devoted to carnival foods, especially funnel cakes.I had no idea that they came from Germany and that the Pennsylvania Dutch brought them over. What the show did with them was another matter. Funnel cakes are just good with a dusting of powdered sugar, but the show's chefs' took this simple treat to a whole other level. There was a funnel cake ice cream sandwich topped with a multicolored puff of cotton candy. Then there was the one topped with multicolored candy corn that would make even the fiercest sugar addict say "No!"Another interesting segment revolved around the corn dog and a segment on loaded fries . Many Cooking Channel fans will recognize some of the hosts, from Reverend Run to Haylie Duff, Alie Ward to Georgia Hardstock along with Justine Simmons.Future episodes include breakfast foods, sugar rush that features cookies, cupcakes and ice cream sundaes.Another upcoming episode that should be riveting is one dedicated to Mexican food. Hopefully they'll do episodes on healthier dishes along with fruits and veggies for those of us who are into more natural noshes

If you're looking for fresh , entertaining fare this summer tune in to Food's Greatest Hits. It's a fun romp into our favorite foods and their histories. It's a sweet treat for a summer's night.

Spicing Up Kid Favorites

Little ones are either the best or the worst food critics. They know exactly what they like and make no bones about it. Unfortunately with their ideas comes a refusal to try new or improved dishes.This limits their palates and their diet.However all it takes is some craftiness and creativity to make them change their minds.

Melissa Clark realized this with her four year old daughter. She explores her kid's diet and passion for only white foods in her New York Times Dining column A Good Appetite. Dahlia loves baked mac as any kid does along with chicken pot pie. Her mother, being more adventurous decides to spice these up. It is hard though because kids,even teen agers, have a set idea of what they want to eat. There are no variations. They like it because it is comfort food.Anything else would be blasphemy.

How does Ms. Clark change it up. With the baked mac and cheese, cheddar is replaced with creamy marscapone and the slightly sharp and biting mix of Parmesan and Reggiano cheese. For silkiness, she adds some Brie too and nutmeg for a different  flavor. Her daughter likes this, thankfully  as she does her mother's twist on chicken pot pie. This is slightly adult with the addition of white wine along with garlic, celery root and leeks. This recipe is a great one for introducing new veggies to kids. She also has another kid classic rice pudding, this made with golden raisins  and cardamon for zest.

It's tough to change anyone's tastes, especially a kid's. Yet that little tongue can be persuaded into trying new flavors by subtly changing the recipe.It may be sneaky but it's a great way of getting even the most sutbborneest and youngest food critic to eat and accept.

Wendy's Fresh Side

Just when you thought the fast food chain Wendy's seemed happy to settle, it shakes things up. It has recently added some new sides. These are innovative and a far cry from what its' competitors are offering. They're a new spin on fast food.

Baked mac, sweet potatoes and chili cheese fries are what you might get at a diner. However the chain is now offering them as part of their new side menu. This is a  fresh start from the usual burger barn fare however Wendy's has always been a little cutting edge , more so than McDonald's and Burger King in its' food choices. It offered side salads before a few others did.It was the first to sprinkle the healthier sea salt on its' fries.Wendy's also gave a variety of sauces with their chicken nuggets  which was another first too when most were just giving customers only  ketchup with theirs.

The new sides are great , especially when paired with other sides. The baked mac is creamy and especially cheesy with shredded cheddar sprinkled on top. Add Wendy's side Caesar salad and it's a filling meal, perfect for an easy and quick dinner. Their sweet potato is a meal in itself, being the sized of the chain;s baked potato. It comes with a cup of a butter and brown sugar mix. and is nicely baked. It's perfect on its' own along with the chili cheese fries. Of course these are the perfect burger go with however , paired with a frosty float, are a great and satisfying snack (however a bit unhealthy thanks to all that red meat and cheese on top - treat yourself to them once in a great while!)

Wendy's is always on the cutting edge of offering interesting food. Their new sides are testimony to this. They are novel for fast food chains usually offering the same dull burgers and fries.

Back To Nature Healthy Fun Treats

Is there such a thing as a good for you cookie? Or a healthy baked mac and cheese dinner? Or nutritious snacks that aren't fruits and veggies. The answer is yes. Thanks to a great all natural company, Back To Nature conscientious foodies can enjoy not only healthy treats but also fun ones too.

Back To Nature is a California company that started in Pasadena in 1960. In an era when most Americans were clamoring for processed TV dinners and mass produced snacks, Back To Nature started its' line with granola. Fifty years later it has expanded to include everything from all natural juices to prepared dinner along with fun snacks. Their philosophy is simple make everything with unbleached flour and cane juice along with honey and fruit concentrates. It works. Foodies who want tasty treats without all that fructose and transfat turn to Back To Nature for cookies , nuts and crackers.

I bought their Classic Creme cookies and was instantly hooked. It's hard to find a relatively all natural cookie in the grocery store however I did. I like the fact that Back To Nature's spin on the classic Oreo is even better than the original cookie. It was just as chocolate-y with the right amount of filling. I am looking forward to trying some of the other flavors, namely the Fudge Stripe and Crispy Oatmeal. After looking through their site I also want to try some of their nuts, crackers and definitely their version of a more wholesome baked mac and cheese.This is a must have brand all households should have.

Back To Nature puts the fun back into healthy eating and snacking, Their wide variety makes snack time as well as dinner time a pleasure. Best of all the products are not processed. They're pure and simple - the way food should be.