Category: Recipes

For years, I wanted a recipe for Hamentaschen, type of cookie that I used to buy at a bakery on L Street in Washington, DC. A conversation with a friend reminded me recently, and I remembered to check Google afterward.

I’ve been looking for the perfect pork chop recipe. Our George Foreman grill works well for some things, but dries out pork chops. My criteria for a perfect recipe is that it is easy, not too high in fat, and results in a moist pork chop that can be cut with a fork. Last night, in my quest, I made Pork Chops with Mustard Sauce, which isn’t perfect, but is worth making again. I served it over egg noodles.

What’s Cooking Recipe Archives, from Whole Foods, looks like a good recipe resource.

I made roast chicken last night. I don’t make this nearly often enough considering how much I like it and how easy it is. My recipe is simplicity itself: take out the inner bits of a whole chicken and put them down the disposal, rinse chicken with water, stuff which a peeled and quartered onion, put on the jelly roll pan, and bake in the oven for 350 degrees according to the poultry chart in my Good Housekeeping cookbook. A four pound chicken takes 1.5 to 1.75 hours to cook.

The onion keeps the chicken breast, my favorite part, from drying out. Jack and I are a good fit: he likes the dark meat and I like the white meat.

I belong to the The Rocky Mountain Inkslingers, a rubber stamping club that meets once a month. This month, we swapped recipe cards, suitably decorated with rubber stamps. For my recipe, I chose Crockpot Arroz Con Pollo, which has become a staple since we first tried the recipe about a year ago. The chicken always turns out well, and the results are fresher tasting than a lot of crockpot recipes, perhaps because the peas are added an hour before serving.