1/3 cup Orange Marmalade
2 TBS Honey
1 TBS Brown Suger
1 TBS Dijon Mustad
2 TBS Grainy Mustard
Mix all together and cover brisket with then reheat for about 10-15 minutes


I also used on pork tenderloin wasn’t bad
Clean out the frig frittata egg, cheese, ham, cauliflower, mushroom, caramelized onions, red bell pepper, potato crust on bottom #cooking
What is the difference between an omelet and a frittata?
And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center. To make a frittata, well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set.
Was on Mastodon or Post the other day and saw this I’ve been looking for an alternative recipe and this sounded pretty good. I think it would be good with cauliflower also. I can’t remember who’s this was but many thanks.
10-12 Brussels Sprouts, cut in half
Optional: diced red bell pepper, 3/4s cup
3 Tablespoons Olive Oil
1/2 cup Dry Roasted Peanuts, no salt
1 clove & 2 cloves Garlic, minced
1/4 cup Soy Sauce
1 Tablespoon Honey
1/2 teaspoon Ginger
Splash of Frank’s Red Hot Sauce
1/4 teaspoon Cornstarch
I rarely measure when I cook, so these are approximations.
Makes 2 servings if side dish, one if main course.
So I came home and on the counter was an old yellowed recipe that we haven’t seen for years. Lyn was having a craving and laid out the dish, box of lasagna pasta and had already prepared the spinach and broccoli. This is an interesting recipe everything but the initial pasta cooking is made in the microwave. You can tell the age by the one step that was rotate pan half way through, if you remember way back there was either no tray and it never rotated during cooking.
Ingredients
6-9 lasagna noodles
2 carrots shredded
1 small onion chopped –Steve Note: I used red I had half of one left over
1 red or green pepper, cut into thin strips
10 ounce of frozen chopped broccoli or spinach thawed and drained. Steve Note: Lyn had prepared a combo of each but used fresh.
I added 4 mushrooms sliced.
1/2 tsp of salt
15 ounce container of ricotta cheese
Optional 1 egg beaten Steve Note: like to add this to ricotta binds it together.
2 cups of shredded Fontina, Swiss or other cheese. Steve Note: Did not have enough mozzarella or provolone so I grabbed a stick of cheddar and shredded it. BTW take minutes and is way cheaper than buying already shredded. The cheddar turned out a nice choice went well with the veggies.
Lyn’s pasta sauce Steve Note: The recipe did not call for but I put small amount on bottom and top (before the last topping of cheese).
How
Makes 8 servings
My daughter in-law Gail and I had a Homemade Chinese Dumplings ala Chef Gail where she showed me how to make dumplings that was fun. They are expecting their first child Sofia and her parents are her to visit. This was the first time we have met them other than virtually and it was great fun. Her Mom and Dad graciously decided to make a dumpling banquet for us.
I was good at the prep work and laughable at the rolling out of the wrappers and stuffing them. Dicing Chinese chives, and cabbage and was complemented on my skills. I even got to mix the pork stuffing and there were no faces so I must have done it right, I’ve never mixed using chop sticks. I finally gave up and continue to watch them rolling out the wrappers at lighten speed and her mom was very patient with me when showing how to stuff but I Gail told me that using store bought wrappers and home made were different I just couldn’t get it down.
What I did get was eating them nothing better than homemade. We made two kinds pork and shrimp and chives. Important to make sure that each one had a piece of shrimp in them. They also had premade a batch of meat dumplings and froze for us to take home.
What I learned, you boil them 3 times first bring water to boil then add about a cup of cold water do this three times. this is also covered. If they are frozen wait for the water to boil and then add the dumplings and follow above steps. I have the concept down on how to seal. I got better at chop sticks but her dad slipped me a fork halfway through the meal. Oh they have a custom to have a bowl of the water the dumplings were cooked in to sip from time to time during the meal. I also learned that there was no way I could match their eating speed. I also learn that leftover are great the next day fried.
Impressive fact her Dad took her Mom to the hospital to give birth on a bicycle about 20-30 minutes a way.
the last two pictures are something her mom made earlier.
this was a cook from the gut meal in other words open the fridge and see what I have.
We had some sweet Italian sausages left over, green pepper, sweet onion, short grain rice and some marbled cracker barrel cheese.
Cut the squash in half lengthwise , deseeded and roasted until done (fork slips in easily) about 25-30 minutes cut side down
I finely chopped sausage, pepper and onions, I had cooked the rice earlier and it had cooled already the last thing was to just shred some cheese.
In a nonstick fry pan I sautéed the onions, pepper, added the sausage until warm and then added the rice stirred until all was warm.
stuffled the squash and topped with the cheese and back into the oven until melted.
I like this squash you eat the skin just like acorn squash.
Lyn was going to be cooking last night and I had taken out some chicken breast so she was browsing for interesting chicken recipe. After sending me the link asking me if I like carnalized onions, she know I do, she decided she would play the make pudding trick. Once she called me over and said could you please stir the pudding. I didn’t know it had to be stirred continuously until thickened and she walked away smiling. Anyway carnalized onions have to stirred continuously. I looked over the recipe and agreed to cook tonight. I did not have the correct cheese and the goat cheese had gone a little bitter, it was forgotten in the back of the draw, so I used combo mozzarella and parmigiana cheese not the same sweet, mild, and nutty flavor but it worked just fine. there is always next time. I’ll include the picture from the recipe as reference. My chicken breast were large so I made cutlets but I should have cut each one in half width wise
Ingredients
Instructions
Notes
*only about 1 tablespoon gets used in the end
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d’origine contrôlée, which became the appellation d’origine protégée as of 2013. Wikipedia
Memories of my Mother in-law Rose’s typical Sunday Dinner inspired our Xmas dinner. picture homemade pasta, sauce, meatballs, lasagna, roasted potatoes & carrots, bread and some times some Braciola and or a pork roast. I did cut back on the pasta have to watch the carbs you know. I remember her asking if you wanted seconds and she would hold your plate in one hand (so you could not pull it away) and load up your plate with more than you first plate full held.
Anyway made Lasagna, meatballs, sauce, loaf of Italian bread, Lyn mad her version of menese (sp) soup (similar to Italian wedding soup), Italian wedding cookies that melted in your mouth, moist chocolate pistachio cake. Like I said no pasta we had enough in the lasagna.
I hope she approved and was smiling from above. Love and miss you Rose.
Our grandchild Sofie enjoyed the meal she was quite active in Gail’s tummy after.
In our house Tuesday is taco for dinner day . It does not necessarily have to be in a taco shell it could be burritos, salads, fajitas well last night I had some ground turkey which I made tacos salad but to shake it up I found this dressing that sounded interesting . I did not have everything it called for so I substituted. It had a bright citrusy flavor and I had my doubts but when combined with the taco seasoning it was surprisingly good.
Classic, crunchy, flavor-packed taco salad requires the most delicious Taco Salad Dressing. This one combines tangy citrus juice with honey and paprika for the perfect sweet and sour balance.
From https://www.holajalapeno.com/taco-salad-dressing/#mv-creation-835-jtr
PREP TIME 5 minutes
Ingredients
3/4 cup Meyer lemon juice (or *regular lemon juice)
1/2 cup extra virgin olive oil
1/4 cup blood orange juice (or * navel orange, tangerine, or grapefruit juice)
3 tablespoons lime juice
2 tablespoons honey
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon dried Mexican oregano or Mediterranean oregano
1/4 teaspoon ground black pepper
* I substituted
Instructions
Mix. Combine all ingredients in a large bowl and whisk until combined or place all ingredients in a Mason jar, seal tightly and shake until combined. Taste and add more salt, lime juice, or honey to suit your tastes.