I am going to feature recipes on this site. On some of my kitchen crochet YouTube video tutorials, I will include a free recipe too!
You are going to love the aged to perfection flavors used by Chef Maria! The Grapefruit balsamic that I use is aged 12 years in Modena, Italy!!! So delicious! Click on the picture above or here to go to her site!
Check out Chef Maria’s free recipes on this site!! Chef Maria’s free recipes You can also purchase some of the aged Balsamic and oils on the same site! You will be amazed at all of the delicious flavors!
I add the most recent recipes first. Last updated 22Dec18.
Pancakes from scratch:
We love pancakes, and I make them all of the time! Here is my favorite recipe to use:
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup milk
1 to 2 TBSP Ginger Ale
2 TBSP Greek Chobani Vanilla Yogurt (Try substituting this with the Pomegranate Flummery recipe below) or (Try substituting this with Cottage Cheese, a little honey, a little vanilla, and a freshly squeezed lemon juice)
optional: 2 TBSP Oats and 2 TBSP cornmeal
Whisk all of the ingredients together and let sit for a couple of minutes before cooking. Delicious!!!
The above juicer is what I use for my oranges, lemons, and limes. I absolutely love it!!! It is so easy to use and clean! It is NOT cheap plastic. Mine is very sturdy and works great! No more seeds, and lots of juice from my oranges, lemons, and limes! I use it a lot for adding quick flavor during my cooking. Click on the picture above, or here, to go directly to the affiliate link.
Can you guess the fruit in the above picture? If you guessed Persimmon, you are correct! Click on the picture above, or here, to find out the wonderful health benefits provided by eating a Persimmon.
You have to fully ripen a Persimmon before you can eat it. The Persimmon has to be really soft before it is ready to be eaten. I call it one of Nature’s candies! So delicious! I usually eat my Persimmon like a jelly on pancakes or toast!
Woman’s Day is one of my favorite magazines! It truly is. I just love all of the articles, and I really like the recipes too. This recipe I am about to share with you is definitely going into my favorites! I modified it slightly, but it still turned out absolutely delicious! This year, I learned that I can freeze cranberries. I have been using fresh cranberries now for the past couple of years for Thanksgiving. I rarely buy canned cranberries anymore. This year I froze a bag of cranberries, and I am so happy that I did! When I saw this recipe in Woman’s Day, I immediately thought of my frozen cranberries. I thawed my cranberries to make the recipe.
To find out how healthy cranberries are for you click on the picture above, or here.
Flummery means: a sweet dish made with beaten eggs, milk, sugar, and flavorings.
Here is the Woman’s Day direct link to the free recipe online: Cranberry Flummery recipe
Here is the way I modified the recipe:
My next recipe is how I re-heated my Honey Baked Ham:
I chose a delicious Honey Baked Ham and this year I chose to add 1 cup of Ginger Ale to maintain the moistness of the Ham and not diminish the flavor.
Have you ever heard of Hiyashi Chuka? So Delicious!
Recipe for Hiyashi Chuka:
I haven’t added the sauce yet on the Hiyashi Chuka bowls in the picture above. What is Hiyashi chuka?
“For those in the northern hemisphere suffering from summer heat, how about a cold ramen? Hiyashi chūka is made with cold Chinese-style egg noodles, with sweet vinegar sauce and topped with vegetables, egg and ham. It is a great dish to have on a hot summer day.” “Hiyashi chūka” (冷やし中華) translates to chilled Chinese food. “Hiyashi” (冷やし) means chilled and “chūka” (中華) means China, Chinese or Chinese food.
This dish is high in sodium, and the sauce is more for flavoring than drinking like a soup. If you are concerned about too much sodium, the sauce for hiyashi chūka is usually made up of soy sauce, vinegar, sake, sugar and sesame oil. So, if you are watching your sodium intake, you can try to make your own topping with less soy sauce.
There are some “authentic” Japanese restaurants that sell Hiyashi Chuka, but not all of the restaurants sell it. This is how I make my Hiyashi Chuka at home:
Click on the picture above, or click here to order on Amazon.
I cook egg strips for mine. I just mix eggs with milk and then cook the mixture on the oven as shown in the pictures above. Some people cut the egg strips even thinner.
Cook the noodles as directed on the package. You can tell by looking at the noodles that they are perfect! No spaghetti noodles for this dish, please. It does NOT taste the same. One package is usually enough for 1 person. Make sure that after you boil the noodles, rinse the noodles with cold water. I even pour ice water over mine to get them nice and chilled. I made 2 bowls. I separate the noodles into 2 bowls.
I love fresh corn on mine. You can either put the corn in the vegetable steamer for 15 minutes, or drop your corn in boiling water for 5 minutes. After the corn has cooled, I usually use my large pot to cut the corn off of the cob.
You can add any favorite toppings that you want. Some people like to cut slices of ham for theirs. I put: tomatoes, enoki mushrooms, cucumber, carrot, corn, artificial crab, onions, and egg on mine.
Don’t put the sauce on until you are ready to eat. Sometimes, I will cover mine with plastic wrap and stick it in the refrigerator until we are ready to eat. ENJOY!!!
I put this recipe link here, because I would like to try it myself one day. I never realized the many health benefits of asparagus! I can’t wait to try this recipe!