Month: August 2017

When it comes to the grill or barbecue, I defer to my colleague Hank, especially when it concerns meat. Here he shows us how to cook pork country ribs, slow and low. A favorite from the archives! ~Elise Country ribs. Big slabs of porky goodness cut from the shoulder of the hog. Sold boneless or
0 Comments
Salisbury steak is such a satisfying skillet dinner! Did you grow up eating it? The name is a little misleading — these “steaks” are actually ground beef held together with egg and breadcrumbs. They’re basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy. Continue reading “Salisbury Steak
0 Comments
Sheet pan pizzas are seriously the only way I ever make pizza in my house anymore. I used to futz with a heavy baking stone, but I hardly ever take it out anymore! Rolled out and stretched onto a sheet pan, a 1-pound ball of dough makes the perfect thin crust pizza. Here’s a recent
0 Comments
This post is brought to you in partnership with Frigo® Cheese. Friends, let us never underestimate the transformative power of cheese. Even just a sprinkle of Parmesan or a crumble of feta can transform an otherwise simple dinner into something truly special. Continue reading “12 Crowd-Pleasing Recipes with Cheese” » Simply Recipes
0 Comments
For a quick supper, especially in warm weather, you can’t beat a big taco salad like this one. Make the bean and turkey topping in a big skillet, and serve it warm over lightly dressed crisp romaine. Or make it ahead and serve it cold. It’s up to you. Continue reading “Turkey Taco Salad” »
0 Comments
Move aside food processor! Be gone tough pie crusts! I hath found the holy grail of pastry doughs. It is flaky, it is buttery, it is un-fussy, and it needs no difficult-to-clean equipment, just your clean hands and a large bowl. The secret? Continue reading “No Fail, Sour Cream Pie Crust” » Simply Recipes
0 Comments
This post is brought to you in partnership with Northwest Cherry Growers. Don’t you wish you could eat cherries all year round? Unfortunately, the season for juicy, sweet Northwest cherries is a short one, lasting only from June until August. But fortunately, cherries freeze exceptionally well. Continue reading “Baked Cherry French Toast Casserole” » Simply
0 Comments
This chicken with a funny name (“spatchcocked”?!) is a boon for grillers. Spatchcocked chickens say moist when grilled over low heat – no fear of dry, tasteless grilled chicken with this recipe! Combine this with a tasty ginger-orange marinade, and you’ve got one fantastic summer meal. Continue reading “Spatchcocked Grilled Chicken with Orange and Ginger”
0 Comments
No bake cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extra-curriculars and dinner. Plus, they included both cocoa and peanut butter,
0 Comments