Oyster Stuffing

Bread, Chicken, Dinner Ideas, Fish December 15, 2025 Leave a comment

The history of oyster stuffing dates back to at least 1685, when it was first mentioned in the cookbook The Accomplisht Cook in London. Traditionally, the stuffing was placed under the skin of the bird, a common practice at the time. By 1796, culinary advice suggested stuffing the cavity of the bird instead. Different regions have their own preferred types of stuffing: Southerners often favor pecan, rice, or cornbread; Italians typically include sausage; and Germans enjoy dried fruit, potatoes, and apples. I personally discovered an oyster stuffing recipe many years ago and decided to try it. I am pleased to say that this stuffing is delicious, it does not have a fishy smell or taste. One of its advantages is that it can be served as a standalone dish. For the best flavor, I recommend using fresh herbs whenever possible. Enjoy your cooking experience and the unique taste of oyster stuffing.

SERVES 8—10

INGREDIENTS

  • 11 cups ½” cubed white French bread (about 14 oz.)
  • 6 slices bacon
  • 6 tbsp. butter, melted, plus more for greasing the pan
  • 6 shallots, thinly sliced
  • 4 celery ribs, thinly sliced
  • 40 medium oysters, such as Bluepoint’s shucked (about 1 lb.), with 1 cup of the liquor reserved (I have used canned oysters)
  • 1 cup chicken stock
  • ¼ cup madeira or port (a sweet wine)
  • ⅓ cup chopped flat-leaf parsley leaves
  • 2 tbsp. fresh chopped thyme leaves
  • 2 tbsp. fresh chopped sage leaves
  • ½ tsp. Tabasco (or any hot sauce)
  • ¼ tsp. fresh grated nutmeg
  • ⅛ tsp. ground cloves
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Preheat oven to 250˚F.
  2. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Remove bread cubes from the oven and let cool.
  3. Put bacon into a 12″ skillet; cook over medium-high heat, stirring frequently, until crisp for about 10 minutes. Remove bacon from pan. Reserve 1 tablespoon of grease.
  4.  Add 4 tablesopoons of butter to bacon grease and heat. Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
  5.  Add oyster liquor, stock, Madeira or port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes.  Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.
  6. Raise the oven temperature to 400˚. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately.

Roasted Garlic Chicken Thighs

Chicken, Dinner Ideas December 8, 2025 Leave a comment

Here is a terrific recipe for chicken thighs, great for a party or a special dinner.  Or use legs/thighs. Yes, you do have to love garlic, so be sure only to invite those who have an acquired taste for this tasty allium.

This recipe should be prepared the day before and as a note, the longer you marinate it – the taster it becomes.  It is best to marinade for at the very least, 6 hours up to 24 hours in advance.  Please use only fresh herbs and fresh garlic cloves with this recipe, or you will rob yourself of the intoxicating aroma and flavor of this dish.

INGREDIENTS

  • 3 – 4 pounds of skin on and bone in chicken thighs
  • 1 cup of olive oil
  • 16 fresh garlic cloves
  • 2-tablespoons fresh rosemary, chopped
  • 2-tablespoons fresh thyme, chopped
  • 1/2 cup (or more) fresh parsley, chopped

MARINADE

  • About 1 cup of olive oil – more or less to cover the chicken pieces
  • 6 peeled and smashed garlic cloves – cut in half after you smash them
  • ½ cup of fresh minced flat leaf Italian parsley

PROCESS

  •  Wash, and trim extra skin and fat from chicken thighs, pat them dry.
  • Spread them flat in a baking dish large enough to hold all thighs
  • Combine olive oil, garlic cloves and parsley and pour over thighs
  • Cover baking dish with plastic wrap or lid and refrigerate for up to 24 hours, turning only once during that time.

After 6 – 24 hours

  • Remove chicken from marinade and scrape off excess olive oil and place chicken in a shallow, foil lined, rimmed  cookie  sheet. 
  • With a slotted spoon, scoop up garlic and parsley from marinade and spread on top of chicken.
  • Reserve 1/3 cup of olive oil from marinade.
  • Preheat oven to 400F. 

In a bowl combine

  • 8 more garlic cloves, minced or grated
  •  1/3 cup reserved olive oil
  •   2 tablespoons fresh rosemary chopped
  •   2 tablespoons fresh thyme leaves
  1. Pour this mixture on top of chicken in pan.
  2. Bake at 400F.  for 45 minutes – do not turn chicken during baking.
  3. *Note: do not crowd chicken pieces in roasting pan – this will steam the chicken rather than roasting it.

Enjoy

Edible Glitter

Dessert, Fun Stuff December 5, 2025 Leave a comment

Who doesn’t need edible glitter for holiday baking decorations? If you run out of sprinkles for your holiday cookies I came across this recipe and you can make all the colors of the rainbow. Have fun and happy baking! 

 Try this:

Ingredients

  • 1/4 cup Sugar
  • 1/2 Teaspoon of food coloring

Directions

  1. Preheat oven to 350F. degrees
  2. Mix sugar and food coloring together
  3. Spread on a baking sheet and bake for 10 minutes.

Salted Caramel Cinnamon Cookie

Dessert December 1, 2025 Leave a comment

An amazing cookie with a salted caramel finish. Add to your cookie menu for the holidays or just enjoy throughout the year for a special treat.

Ingredients

  • ½ cup butter
  • 3/4 cup of brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tarter
  • ½ tsp cinnamon
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1-1/2 cup of flour
  • ¼ teaspoon of sea salt
  • 1/2 cup caramel squares, cut into quarters.

Cookie Finish

  • ¼ cup granulated sugar
  • 2 teaspoons of ground cinnamon
  • Coarse Sea salt for sprinkling

Directions

  1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
  2. To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter. It does not take long for the butter to begin browning on the bottom. When the butter begins to froth, watch carefully and stir. Once the butter turns light brown, remove from heat and let it cool to room temperature. The butter will burn fast, so don’t walk away.
  3. While the butter is cooling, cut the caramel squares into quarters and set aside
  4. In a stand mixer, combine the brown butter, brown sugar and granulated sugar. Mix until blended and smooth.
  5. Beat in egg and vanilla and mix until combined. Slowly add the dry ingredients until combined.
  6. Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
  7. Once you are ready to bake preheat the oven to 350°F.
  8. Measure about 2 tablespoons of dough and roll into a ball, or use a cookie scoop.
  9. Flatten and place a quartered caramel square on top, wrap the cookie dough over the caramel and roll back into a ball.
  10. Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a parchment lined cookie sheet 2 inches apart.
  11. Flatten slightly with a fork, and sprinkle lightly with coarse sea salt
  12. Bake for 10 minutes, or until the edges turn light brown. The centers will be soft. Allow it to cool for 2-3 minutes and transfer to a wire cooling rack to cool completely.

Old Fashioned Nuns Puffs

Bread, Breakfast, Dessert November 30, 2025 Leave a comment

A light, tender pastry that can be filled like a cream puff or eaten “as is” drizzled with

honey. They are so easy to make and you won’t be disappointed. They are not cake, a muffin, or a doughnut.  They are sunken after baking but oh so moist and delicious I guarantee you won’t eat just one.

INGREDIENTS

  • ½ cup butter
  • ¾ cup flour
  • 1 cup of milk
  • 4 eggs

DIRECTIONS

Preheat oven to 375°F. degrees

  1. Heavily grease 12 muffin cups, be sure to grease the tops and edges.
  2. Melt the butter in a saucepan.
  3. When the butter is melted, add the milk and bring to a boil.
  4. Add flour all at once and stir until a ball forms and does not fall apart.
  5. Remove from heat for 5 minutes.
  6. After 5 minutes, add one egg at a time and beat with a wooden spoon for one minute.
  7. Continue with each egg beating with wooden spoon for a minute.
  8. Divide the batter between each muffin cup.
  9. Sprinkle the top with sugar.
  10. Bake for 30 minutes.
  11. Remove from oven and remove buns from muffin tin.
  12. Drizzle with honey and enjoy while warm.

Moist Banana Nut Bread You’ll Love

Bread, Breakfast, Dessert November 28, 2025 Leave a comment
Banana Streusel Bread

There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I found this recipe about 10 years ago and discovered it is hands down the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts or pecans and a cinnamon streusel topping.

Ingredients:

  • ¾ cup butter, softened
  • 1 8oz package of cream cheese, softened
  • 2 cups of sugar
  • 2 large eggs
  • 3 cups of all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 4 with dark spots)
  • 1 cup chopped toasted walnuts or pecans
  • ½ teaspoon vanilla extract

Directions:

  1. Beat butter and cream cheese with an electric mixer until fluffy
  2. Gradually add sugar, beating until light and fluffy
  3. Add eggs one at a time, beating until just blended after each addition
  4. COMBINE flour and next three ingredients
  5. Gradually add butter mixture at low speed until blended
  6. Add bananas, vanilla and nuts
  7. Spoon batter into two greased and floured 8 x 4-inch bread pans
  8. Top with streusel topping
  9. Bake for 1 hour in a 350°F. degree oven or until a toothpick inserted in the center comes out clean and sides pull away from pan.
  10. Cool pans on wire rack for 10 minutes and remove from pan
  11. Cool completely before slicing

STREUSEL TOPPING

Stir together ½ cup firmly packed brown sugar; ½ cup chopped toasted nuts; 1 tablespoon melted butter; 1 tablespoon flour; 1/8 tsp ground cinnamon. Sprinkle over batter before baking. It may be necessary to cover the last 15 minutes with foil to prevent overbrowning.

Glazed Sweet Pearl Onions

Dinner Ideas November 27, 2025 Leave a comment

These glazed onions are versatile and pair well with a variety of savory entrees such as roasted meats, grilled steaks, or hearty vegetable dishes. They can be served as a side dish or used as a topping to enhance the flavor of the main course. The sweetness of the brown sugar glaze complements the savory elements of the entree, creating a balanced and satisfying dish that appeals to a broad range of palates. I started making these for my family 30 years ago, I am asked to bring them to every holiday dinner celebration. Start your own traditions!

Ingredients

  • 2 12-ounce bags of frozen pearl onions
  • 3 tablespoons of butter
  • ¼ teaspoon Koren Red Pepper Powder
  • ½ teaspoon dried rosemary
  • 2 tablespoons of brown sugar

Process

  1. Defrost onions for about an hour before cooking, it’s okay if they are still partially frozen before cooking.
  2. In a heavy 12” frying pan or cast-iron pan melt the butter on medium heat, add the pepper flakes and the rosemary and stir into the butter to infuse the flavors.
  3. When the melted butter begins to foam, add the onions.
  4. Spread the onions out in the pan and let cook slowly, releasing the water from the onions.
  5. Cook for about 5 – 7  minutes on medium heat and stir. The water that has been released from the onions will begin to evaporate, leaving the butter. At this point turn the heat up to medium high and let the onions brown. Stir occasionally until they become a nice golden color. Start to finish this should take about 10 to 12 minutes.
  6. Reduce the heat to medium low and add brown sugar, stirring continuously until the sugar has melted and the onions are fully coated.

Note: Onions can be made a day in advance of the meal, just reheat and serve.

Pineapple Gravy for Ham

dinner, Dinner Ideas November 24, 2025 Leave a comment

If you’re preparing a ham for the holidays, consider adding a special dish to your table. I recommend trying a pineapple gravy. This flavorful gravy can enhance your holiday meal, making it more delicious and memorable. Pineapple gravy is easy to prepare and adds a sweet and tangy touch that complements the savory ham perfectly. Whether you’re hosting a large gathering or a small family dinner, this recipe is a great addition to your holiday menu, providing a unique and tasty accompaniment to your main dish.

Ingredients

  • 8.5 ounce can of crushed pineapple
  • ½ cup orange juice (or pineapple juice)
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Process

  1. Add all ingredients to a small saucepan and stir until well combined.
  2. Bring mixture to a boil over medium high heat. Boil for 1 minute or until thickened.

Tirokafteri Dip (Spicy Feta Dip)

appetizer, Dips November 23, 2025 Leave a comment

Ingredients

  • 1 (8 ounce) package feta cheese, crumbled well
  • 2 jalapeno peppers or chili peppers, stem, seeds & membranes removed
  • 1 cup full-fat Greek yogurt
  • ⅓ cup olive oil
  • 2 tablespoons sweet red pepper paste (Optional)
  • 1 tablespoon white vinegar
  • 1 clove garlic, mashed (Optional)
  • 1 pinch cayenne pepper

Process

  1. Place feta cheese in a large bowl.
  2. Place green peppers in a food processor and blend into a paste, transfer to the bowl of feta.
  3. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir until well blended, and smooth.
  4. Garnish with chopped red bell pepper, chopped chilies, or sliced olives.

Serve with chips or raw vegetables such as cucumber slices, green or red pepper chunks, any crusty bread.

Jalapeño Popper Cheese Ball

Dinner Ideas November 20, 2025 Leave a comment

Ingredients

  • 2 8-ounce blocks of cream cheese
  • 2 tablespoons sour cream
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 10 slices applewood smoked bacon (cooked crisp and chopped)
  • 2 jalapeño peppers, seeded and minced
  • ½ cup scallions, chopped

Process

  1. Beat cream cheese, sour cream, garlic powder, onion powder, and ground black pepper with a hand mixer until smooth.
  2. Add in 1-1/2 cups of grated cheddar cheese, half of the cooked bacon, half of the minced jalapeño peppers, half the green onions and fold gently until mixed. The remainder of these ingredients will be used for the coating.
  3. Shape the cheese mixture into a ball, using plastic wrap. Refrigerate overnight to blend flavors.
  4. In a bowl mix the remainder of the cheddar cheese, bacon, jalapeño pepper and green onions. Refrigerate.
  5. 20 minutes before serving, unwrap cheese ball and roll into the leftover topping mixture to coat entirely.