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Ways to Spice Up Your Super Bowl Party

Despite the fact that the Green Bay Packers blew their chance to square off against the New England Patriots in Indianapolis next Sunday, I still scored an invitation to a Super Bowl party that I know will make for a winning evening. If you are planning to host your own pigskin party, expect the unexpected. The entire state of Wisconsin had booked hotel reservations in Indiana long before the Giants dashed the Packers’ dreams of returning to the Super Bowl for a second consecutive year. You just never know which team will play to win come Sunday. As such, it’s … Continue reading →

Summer Crops, the CSA and Cooking Corn

It isn’t too late in some areas to join a CSA farm and get wonderfully fresh produce. This week, we receive a bounty of traditional summer crops that were so fresh, you could practically see the drops of dawn sunlight still lingering on them from being picked that morning. Here is what we got, and what we are planning on doing with it. Broccoli This week, our head of broccoli was a little on the small side, so I’m guessing that we are nearing the end of the line with this crop. Still, there should be enough again for my … Continue reading →

Super Fab Super Bowl Party Eats

You don’t have to travel to Dallas to celebrate Super Bowl XLV. In fact, I would venture to guess that there is more collective partying going on right now in Wisconsin and Pennsylvania than in ice-covered Dallas where airports have been shut down and highways are littered with stranded vehicles. I live less than an hour from famed Lambeau Field, home to the Green Bay Packers, and I can attest to the party-like atmosphere that has engulfed the entire state of Wisconsin. People here have been celebrating since the Green and Gold beat the Chicago Bears in the NFC Championship … Continue reading →

Healthy Cuisine Choices – Part 2

Yesterday, I wrote about healthy cuisine choices. Today, I want to explore more of these healthy alternatives to burgers, fries, and pizzas. Japanese Being in a military town, I know a lot of people that travel to and from Okinawa. Unfortunately, we don’t have any really authentic Okinawa restaurants here. That is too bad because Japanese food, especially that from Okinawa, is very healthy. Okinawans eat dishes rich in fruits and vegetables that help fight cancer. Helping the healthiness is that the dishes are usually prepared by light steam or by stir-frying. They also practice something called Hara Hachi – … Continue reading →

Winter Warm Ups

After a string of days with above normal temps, winter has returned to the Upper Midwest. Our high today is supposed to be 6 degrees with windchills bottoming out at –25 degrees. In addition, a massive winter storm is affecting millions to the south and east of us, as heavy snow, ice and flooding rains make the season even more dreadful. In my opinion, there’s nothing positive about cold weather, save for the fact that it creates great soup making conditions. If you are trapped indoors because of the wicked weather, consider using the time to make huge pots of … Continue reading →

My Love of Meatloaf

My dad makes a killer meatloaf. When he pulls it out of the oven it’s not swimming in oil nor is it dehydrated and crusty like decade-old fruitcake. Rather, it’s a perfectly juicy blend of meat and spices glistening with a glaze of his secret tomato sauce. I left home after graduating from high school and have never been able to find a recipe that came anywhere close to my dad’s famous meatloaf. Boston Market’s meatloaf is quite tasty, as is the version served at The Machine Shed, but they don’t include all of the extras my dad puts in … Continue reading →

Making a Magnificent Meal from Summer’s Harvest

It’s prime picking season for some of summer’s most bountiful crops. Strawberries, blueberries, peaches, cherries, tomatoes and summer squash are at their peak and ready to be showcased in your next meal. The good news is that you don’t have to have a green thumb to make a magnificent meal from summer’s harvest. Rather, visit local farmer’s market or shop at a grocer with a quality produce section, and then use the season’s best selections in these fabulous recipes: FRESH PEACH AND RASPBERRY CRISP Ingredients for Filling: 6 fresh peaches, stones removed and sliced 1 cup fresh raspberries 1/2 cup … Continue reading →

Recipes for an International Buffet

Looking to spice up your next get together? Then go global. Just because the economy has forced you to put your ‘round the world travel plans on hold, doesn’t mean you can’t experience a smorgasbord of diverse flavors. Fire up the stove, invite your friends over and put these international recipes to the test: JAMBALAYA Ingredients: 1 diced green pepper 1 diced small onion 3 stalks celery 1 tablespoon olive oil 1 pound smoked sausage, sliced into pieces 2 (15-ounce) cans diced tomatoes with juice 2 cups chicken broth 1 pound boneless chicken breasts, cut in 1-inch pieces Dash hot … Continue reading →

Autumn Recipes: Z is for Zucchini

We made it. It took nearly a month, but today marks the last entry in our Autumn Recipes A-Z series. Hopefully, you’ve added a few new seasonal recipes to your fall repertoire and in the process you’ve been inspired to experiment with dishes that wouldn’t typically find their place on your dining room table. Today, we’re focusing on another seasonal ingredient: zucchini. The versatile, green vegetable (technically, part of the gourd family) can be added to both savory and sweet dishes. My favorite zucchini recipe comes courtesy of Food Network’s Paula Deen (no surprise). Her Chocolate Chip Zucchini Bread is … Continue reading →

Autumn Recipes: J is for Jambalaya

I live in Wisconsin, home of the world famous Green Bay Packers and the place others come to learn how to tailgate. Around here autumn is known as tailgating season and not just at legendary Lambeau Field. They’re tailgating at Miller Park in Milwaukee, at Camp Randall in Madison, heck, my neighbors tailgate at the local park prior to their grandson’s Little League games. And while it may be hard to believe, residents here cook up more than just brats and cheese curds on game day. Despite its southern roots, Wisconsinites love whipping up a piping hot batch of jambalaya. … Continue reading →