Tuesday, October 16, 2018

The Deadly Green Thing

Why did I even buy this stuff? Well, I bought it because Oldest Grandson recommended it to me. I should have been suspicious when he immediately joined the Navy and shipped out of state.
These are onion-skin-thin stiff squares of seaweed, lightly salted. Know what they taste like? Like lightly salted, crispy freakin' seaweed, that's what.

Nasty? OH, yeah.

The upside is that our kitten loves them. If we break them up into tiny enough pieces, she'll even swallow them. The downside is that she then unswallows them. So, no seaweed snacks for her.

Or, if I'm lucky, ever again for me. I may lay in a supply for Oldest Grandson, though, and make him a present when he comes home for Christmas.

Ho, ho, ho.

I'm posting at my own blog today about an old friend--SPAM!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Tuesday, October 9, 2018

Cauliflower Breakfast Casserole

Is cauliflower still In? I dunno. But I had some cauliflower that was starting to go to Jesus, so I decided to make a hash brown casserole with it.

Core your cauliflower and break it into florets. Put it in a covered bowl and microwave it for about five minutes to soften it up.

Mix cauliflower, a little butter or vegan margarine, cream of chicken (or cream of some-kinda-veg) soup, cooked onion or onion powder, and shredded cheese. Bake until bubbly.

I had some for supper, and had some the next day with breakfast.
As you can see, I crumpled some crackers on top. If I should ever make it again, I would put crushed crackers IN it, 'cause I like crushed crackers in stuff.

ANYWAY, it was okay. Charlie wasn't nuts about it, so I probably won't make it again, but it was edible. If you're heavy into cauliflower, you would probably like it.

Yesterday, I accidentally posted my Tuesday post on my own blog about an Instant Pot one-pot supper that Charlie and I did like, enthusiastically.

So today, I'm posting about kudzu.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Tuesday, October 2, 2018

Kinda Sorta Hot Browns

I grew up in Louisville, Kentucky, so I'm well aware of the famous Hot Brown. I've even had it at its place of origin, The Brown Hotel (dee-lish-us!). If you want the real thing, go there, or use the recipe at the link I just dropped and make it at home.

The version I made was little like that, but it was still good.

See, I had a memorial celebration of my late mother's life, and I had it catered, which means an awesome lady at church put it together for me. She overestimated the meat intake of Mom's friends and mine, so there was lots of lunch meat left over. I gave most of it away, but carried some turkey and ham home.

When I have both turkey (or chicken) and ham, I make a kinda sorta Hot Brown.

So, toast on the bottom. Then the turkey (or chicken) and the ham. Then white sauce, then cheese. Broil it until it's hot.

A real Hot Brown (as you'll see if you follow the link and read the recipe) has no ham and does have bacon. So maybe I should call this something else, but a Hot My House just sounds stupid.

Tuesday, September 25, 2018

Squashed Soup Not SQUASH Soup #Vegan

I went to the farmers market last Saturday and I bought a buncha tomatoes and I brought them happily home and I dropped them on the basement floor. On the bright side, they stayed in the bag. They did, however, crack, and one of them was flat-dab squashed.

So I did the only thing I could do: made sammiches with the cracked ones and put the squashed one into soup.

So this is cauliflower, a peeled, chopped (squashed) tomato, veg bouillon, and Italian seasoning. I believe I unveganated it by topping it with a little shredded cheese, but that was unnecessary.

I'm posting at my own blog today about a very UNvegan dish: ribs. [NOTE: Apologies to anyone who tried to follow this link between 9/21-9/26. My website was down.]

Tuesday, September 18, 2018

Pretty Damn Ghastly Potato Soup could be #Vegetarian or even #Vegan #GF

Oldest Grandson has joined the Navy and has been spending some time with us before he goes. He asked for potato soup, so I made some.

At the same time, Charlie found a recipe for potato soup that was very different from mine and suggested I try it, so I did.

It isn't really pretty damn ghastly, but we all agreed that we like mine better. The one I made comes from the Electric Consumer magazine and is called German Heritage Cheesy Potato Soup. Follow the link to the recipe. It looks like this:

If you leave out the ham, it's vegetarian. If you also leave out the cheese or use vegan "cheese", it's vegan.

My potato soup is NOT vegan, but it could be, and it IS vegetarian and gluten-free. You may be sure I'll make it before Oldest Grandson leaves.

Grandmar's Potato Soup

  • potatoes, peeled and cubed
  • salted water
  • onion powder or cooked onion or shallots
  • milk
  • butter or vegan margarine
  • parsley

Cook the potatoes in salted water for about 20 minutes or until the potatoes are tender. Drain most of the water, unless it's cooked down until the potatoes are barely covered, or maybe even sticking up a little.

Mash the potatoes a little, leaving some chunks.

Add milk and margarine (or butter) and bring back to heat, being careful not to boil it. Add salt to taste.

Really easy, really simple, really quick, really good.

I'm posting at my own blog today about French Toast.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, September 14, 2018

Grilled Pork Chops With Smokin' Sauce

Homemade sauce makes these pork chops from Taste of Home memorable, and cooking them on the grill makes them quick and easy.

Grilled Pork Chops With Smokin' Sauce 


1/4 cup water
1/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon molasses
1-1/2 teaspoons packed brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon pepper

1-1/4 teaspoons mustard seed
1-1/4 teaspoons smoked paprika
1-1/4 teaspoons whole peppercorns
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1-1/2 teaspoons brown sugar
4 bone-in pork loin chops (7 ounces each)


In a small saucepan, mix first nine ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes, stirring occasionally. Reserve 1/4 cup sauce for serving.

Using a mortar and pestle or spice grinder, crush seasonings with brown sugar. Rub mixture over chops.

Place chops on an oiled grill over medium heat. Grill, covered, until a thermometer reads 145°, 5-6 minutes per side, brushing top with remaining sauce after turning. Let stand 5 minutes before serving. 

Serve with reserved sauce.