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    54 Recipes

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    My inlaws are from Iowa, and we have this every Thanksgiving and Christmas. This is hard to come by in the South, but SO delicious and simple! You don't have to soak overnight, but it will cut down on cooking time quite a bit if you remember to do it.

    Recipe #492384

    Best collection of random ingredients I've ever thrown in a pan! :) I found some great ingredients at our seasonal farmer's market and decided to have a quick dinner on a hot summer night. One ingredient is smoked olive oil - found this at the market from a local vendor, not sure where it is available commercially, but you can probably just use a good olive oil with a drop of liquid smoke to substitute, or omit the smoke altogether. Up to you, this is a loose recipe with no real measurements taken. One pan, fresh ingredients, delish!

    Recipe #487172

    Weeknight go-to side dish, goes with just about anything. I use Jasmine rice, any white rice will work, but if you use brown rice, you'll need to adjust cooking times and liquid accordingly. The soy sauce adds some depth, but this isn't an Asian side dish, it's pretty versatile.

    Recipe #468293

    This recipe is courtesy of Chef #452940 's Recipe #255542 combined with my own inability to read instructions before proceeding to cook dinner. Fortunately, the result was tasty, so here it is - with their blessing!

    Recipe #310071

    This is a compilation of a few different recipes I've made over the years. It's been tweaked and changed enough that I consider it my own. :) There is enough sauce that this may be served over rice or pasta. I've made this with or without the prosciutto, and I've also used bacon drippings in place of the oil, which worked nicely to add some depth of flavor. Experiment and enjoy!

    Recipe #309772

    This recipe came to me from Chef #143318 - thanks Jen!! She found it in a cookbook, "An American Celebration: Recipes and Traditions of Celebration, Florida" (submitted by Karen Bras of the University of Florida) So, in honor of my beloved Gators, enjoy!

    Recipe #309771

    Well, not necessarily "spicy" - I don't use nearly as much cayenne since having kids! I made these for DH today for Father's Day, haven't made them in quite a while. This time, I actually paid attention to the amounts so I could post it here for all my Zaar friends! We also like these as Southwest hasbrowns, see the end of the recipe for the variation.

    Recipe #309410

    I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.

    Recipe #308867

    On my quest to "Get Ready for Summer", this is a recipe I created for a healthy but yummy lunch soup. This can easily be converted to vegetarian by using vegetable broth in place of chicken broth. I use Recipe #302477 for my chicken stock, so there is already a hint of parsley, garlic, pepper, bay leaves, etc. in the broth. If you're using canned broth, you may wish to lightly season it to taste, but it won't need much.

    Recipe #304559

    This is my husband's all time favorite Thai soup - but up until now, I haven't been able to recreate it at home. I've played around with several versions to come up with this one. The authentic ingredients make a HUGE difference - although you can use substitutions, of course, it does affect the outcome. I have been able to find the galangal root (much preferred over ginger!!), the lemongrass, and the kaffir lime leaves at my local asian market. Yum yum yum, worth the extra shopping trip!

    Recipe #303281

    Let me just say that I LOVE my 8 quart oval electric pressure cooker, and I use it almost exclusively for making stock. and cheesecake. (That's another recipe for another time...) It is so easy and cost effective, not to mention better tasting and better for you - I can't imagine going back to canned broth! I started by following Lorna Sass's recipe to the letter - until I realized that you can't really make a "mistake" making stock. I got tired of throwing away scraps every day, and tired of buying fresh veggies just for stock. I have included step-by-step photos to show how little waste there really is. Basically, over time, I put all of my veggie scraps into a gallon zipper freezer bag - onions (with skins), carrot peels and tops, celery leaves and ends, and garlic peels and ends, and parsley stems. I've tried adding veggies like mushrooms, but this yielded too strong a flavor, so I quickly went back to the basics. When the bag is full, I make stock. Usually, the timing is good - by the time the bag is full, I'm almost out of stock anyway. If I've used bone-in chicken in the meantime, I'll save those scraps, too, in a separate bag. When the time comes, if I feel the ratio of veggies is off, I'll add a little more of one or the other - usually, I add some extra celery leaves, as I don't use as much celery as I do carrots and onions, for example. But whatever - like I said, you really can't mess this up. Because I'm using an 8-quart cooker, and filling it to the max, I get a LOT of stock! Plus, by starting with a whole roasting chicken, I can usually harvest about 4 cups of cooked chicken meat to use in other recipes as well. Considering I can get a roaster for 75 cents a pound, and everything else is scraps, that's quite a bargain!!

    Recipe #302477

    These are some great little appetizers that I found online ages ago. I've served them at birthday parties and holiday parties. They can also be made ahead and frozen, see notes below. I haven't tried that yet, there have never been enough left, but if you try it, let me know if the times are accurate!

    Recipe #297753

    This recipe is my own version, modeled after my own apple pie. Usually, this is made using ingredient amounts that basically include a pinch and a dash, a squeeze and a scosh. Finally, I made myself slow down and kind of measure everything out so that I could post it here. These are, of course, approximate. I've written this to make four individual crisps, the way we eat it, but if you want to make one big crisp, just add 10 minutes to the baking time. I don't use nuts, but if you want to add some nuts such as pecans to the topping, just replace about a 1/4 cup of the oats with them. Also, I'm not a huge fan of very sweet desserts - this even pushes the limits for me. If you prefer sweeter desserts, increase the sugars in the filling to your taste.

    Recipe #297472

    This is a combo of some of my other recipes - Recipe #297408 and Recipe #292803. Please feel free to use whatever grilled chicken and black bean salsa you like, but it might help to glance through those two recipes to get a feel for the flavors intended. :) The chicken and salsa may be served warm or cold on the salad, but I usually have it cold. All amounts are approximate, just dump ingredients into a bowl! This is written to make one large salad as a main dish, but of course, you can make as many as you like.

    Recipe #297430

    Another of my MIL, Sally's, famous recipes. DH grew up on this and loves it. I don't make it enough, according to him. :)

    Recipe #297409

    This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!

    Recipe #297408

    I whipped this up last week when I was under the weather with a sinus infection/upper respiratory/fever thing. I had no appetite, but needed something warm and comforting, and this did the trick. (Oh, and my family didn't leave me any leftovers, either! Thanks a lot, guys!) I used frozen home-made chicken stock with chicken harvested from a small fryer, but in a pinch, canned broth and chicken might work, too. Any short pasta would be fine.

    Recipe #297392

    This recipe is a combination of a couple of my other recipes - It uses my grilled Recipe #297408, cut into strips, as well as Recipe #292803. Of course, you can substitute whatever you'd like, but it might help to read through those two recipes to get a feel for the flavors first. This is scaled for a lunch-for-one, but of course, make as many as you like! Amounts are approximate, since I usually just fill up my tortilla until I can barely close it. :)

    Recipe #297323

    Originally from, I don't usually like "sweet meat" sauces, but this is a regular in our household!

    Recipe #292964

    This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)

    Recipe #292963

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