Recipes by Mary Cokenour (Page 25)

United States Chef

	Poblano, No Problem. by Mary Cokenour In one of my baskets, from Bountiful Baskets, I received a dozen Poblano peppers. Normally I would roast them, remove the charred skins and do whatever I wanted to afterwards; make green chile sauce, perhaps Chile Rellenos for my hubby. Not this time however; I put them in a bowl, standing with the stem upwards, and promptly forgot…	1 vote 417 views
	Just Another Baked Cod Recipe. by Mary Cokenour The other day I tried to fry up two one inch thick pieces of cod in a skillet. A little olive oil over medium heat, seasoned with salt, black pepper and dill; lemon juice splashed over them at the last minute of cooking. Sounds yummy, right? Well, I don't know what went wrong, or maybe I do; while the fish did brown slightly on…	1 vote 391 views
	I Beat My Own Balls. by Mary Cokenour Meatballs that is. Now my softball sized meatballs have always been yummy, but I wanted something different; I needed a change of pace. Instead of that huge one meatball on top of my spaghetti or pasta, how about two to three smaller ones; same amount of meat, just a different look for the eye. Another change is mostly due to…	1 vote 380 views
	Alpaca, the Next Other Meat? by Mary Cokenour Recently I received a roast from the owner, Dorothy, of Peter Springs Alpaca Ranch to try my culinary hand at. Alpaca is a very lean meat, so figuring out how to cook it best would be an experiment, but experimentation was the key reasoning behind it anyway. Dorothy is considering selling meat from her alpaca, as well as their soft…	1 vote 434 views
	Simply Bake the Fish Your Own Way. by Mary Cokenour I was down in Moab doing a bit of shopping at City Market and decided I'd like to get more of those Gorton's Simply Bake Fish. Much to my dismay, they don't carry that product; going over to the meat department which has a tiny selection of "fresh" fish, and frozen, I saw that large bags of cod were on sale. They were cut to six ounce…	1 vote 347 views
	Not Authentic, Definitely Inspired, Thai Cuisine. by Mary Cokenour Often I do not follow recipes to the letter; I want it to be mine and I love to play with my food. Then there are those times when I just don't want to make the full effort. Yeppers, this is one of those times when I like the whole idea, but I'm not going the full route. Being a rogue, it also helps when you don't have all the listed…	1 vote 570 views
	Subtle Changes Make Comfort More Comforting. by Mary Cokenour I enjoy trying out new foods; many I end up adding to my list of recipes or staples in the pantry; others, not so much. The most important feature though is the degree of comfort I receive; how good does this food item make me feel? Oh yes, taste, texture, smell and the "eye candy" factor are important features too, but then again,…	1 vote 678 views
	Sweet and Sour Pork Roast Made in a Crock Pot. by Mary Cokenour So, I was going through some cooking magazines and saw several recipes geared towards "sweet and sour". Whether it was pork or chicken, none of the recipes involved any type of frying, simply crock pot cookery or baking in the oven. Which got me to further thinking, since I had a boneless pork loin roast sitting in the freezer and I…	1 vote 3198 views
	Layers of Flavor in a Strata. by Mary Cokenour Remember that brined turkey I made and saved the white meat for future use? The future is here! One recipe my husband loves, simply loves, is Turkey Vegetable Strata. When we lived in Pennsylvania, my mother would make several trays of this dish just for him; we would freeze the trays for when he felt the desire for it. Well, she…	1 vote 685 views
	Bahama Oh Mama! by Mary Cokenour The "Bahama Mama", what started out as a classic rum punch to give any party a tropical flare has now become...a smoked sausage! Whether in your grocer's prepackaged deli meat section, or at the local convenience store/gas station; the Bahama Mama smoked sausage is up there with the all American hotdog.First off, the drink:Bahama…	1 vote 625 views