Moist ‘n Tender City Chicken – Nothing Like Mom Used to Make

When something is not prepared correctly, or at least in a way that makes you crave it over and over again, it is very easy to avoid eating that food or believe that you actually don’t like it. This was the case with me and City Chicken.

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Chicken Spiedies – A Heart Healthy Sandwich?

When I can get boneless, skinless chicken breasts for $.99 per pound, I stock up. To buy 50 or 60 pounds is not out of the question. Obviously this isn’t something everyone can do, but with a chest freezer, an upright freezer, and two refrigerator freezers, I am sure to make room for as much as I possibly can.

Chicken & Mushroom Alfredo Stuffed Shells

Fettuccine Alfredo is one of my favorite dishes. For many years, however, making it always left me with the feeling that I was missing something. Fortunately, finally, I figured it out. In order for fettuccine Alfredo to leave you with a true feeling of fulfillment, you need to make an authentic Alfredo sauce.

Polish Kapusta – Breaking the Sauerkraut Stigma

Kapusta is a Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. Although I have made this the traditional way with bacon and mushroom, most of the time we prefer to have it with smoked kielbasa in place of the bacon and no mushroom. It’s not that we don’t like the original version, it’s just the kielbasa really takes the flavor meter up a notch whereas the bacon can sometimes get lost in the flavor of the sauerkraut.

Homemade Sauerkraut – Revisited- Easy Fermenter Fermenting Lids

Homemade sauerkraut is by far one of the easiest side dishes to make and so much better than store-bought. In the past, I made sauerkraut in mason jars with standard canning lids. The trouble with this, is the fermenting process could not be regulated easily and some of the finished product had to be discarded because of mold or spoilage.