Popular Creole stew full of chicken, sausage, shrimp and of course the holy trinity. Thickened with a dark french roux and okra.
My Swedish Grandma (we called her Marnie) raised 5 kids through the 50s and 60s, the age of frozen dinners, adding cans of food to other cans of food, and casseroles. During summer breaks, I’d spend weeks at time with my grandparents and other cousins at their home on Whidbey Island that is right onContinue reading “Chicken, Broccoli, and Rice Casserole”
Authentic Hawaiian in under 30 minutes, with leftovers! This dish was brought to Hawaii from Chinese immigrants who introduced Hawaii to Cellophane Noodles (Glass noodles, bean thread noodles, or Chinese vermicelli).
Kalua pork, probably the most recognizable Hawaiian dish for anyone who has ever been to a luau in Hawaii. It usually is the star of the show because traditionally it’s a whole pig cooked in an emu, which is a big hole in the ground that someone has built a huge fire in to heatContinue reading “Kalua Pork”
It’s is cold out and you know what that means, Ramen for every meal! Thankfully there is a ramen house on almost every corner now, even in Spokane. For me, ramen has been a part of my diet for as long as I can remember. It’s always been my “chicken soup” when I’d have toContinue reading “Chicken Ramen”
Growing up, my mom was definitely the cook in the family. My dad really had 3 recipes that all involved opening a can of beans and adding ketchup to it. My mom is a pretty good home cook but she was taught by her mom who was the definition of a 50’s housewife, casserole this casserole that.Continue reading “Classic Marinara Sauce”