Posts by Jeanette Ryan
New Orleans Boiled Brisket
The original recipe is from “The New Orleans Cookbook”. I’ve only made minor changes to this recipe. Super easy and good for feeding a larger group or having great leftovers. I like to serve with mashed potatoes.
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Cream Horseradish Sauce
This makes a great spicy horseradish sauce that is thinner in consistency than the steakhouse style creamy version. This is perfect if you want to drizzle over meat or vegetables, etc.
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Chicken Katsudon
I have fond memories of a great little Japanese restaurant that I frequented during my high school days. I would often pick up one of their Donburi bowls. For years I thought all Donburi bowls were made with the same ingredients, but since have learned that Donburi is a general term and that there are different types.…
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Easy Vanilla Ice Cream
This is an easy recipe for vanilla ice cream, which I make in our Cuisinart icecream maker. My favorite ice cream storage containers are the SUMO ice cream containers on Amazon.
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Kimchi
We like kimchi with many dishes, including Asian pork street tacos. So I often make a homemade batch.
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Lemonade
My kids love homemade lemonade and it’s so easy to make. I also take the opportunity to peel the lemons before I juice to make a small batch of Limoncello.
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Limoncello
Limoncello is a popular Italian drink, which is served after a meal to help digestion. It’s so easy to make and a nice after dinner treat. I produce in small batches when making either lemonade or lemon sorbet so that the lemon rinds don’t go to waste.
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Fresh Salmon Cakes
This recipe makes a lot of salmon cakes. We love fishing in the Puget Sound and every other year salmon is in season, with pink salmon being plentiful. Pink salmon fillets don’t freeze as well as coho or king so we make pink salmon cakes instead. The frozen salmon cakes freeze great once we vacuum…
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Tartar Sauce
Fresh tartar sauce is so easy to make, I never buy it. Homemade has a fresher taste and when I have leftovers, I always seem to find another way to serve (a dip for veggies, etc.)
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Crab Risotto
This is a great side dish, which we sometimes serve alongside beef. I like to make alarger batch with fresh crab and freeze for a quick side dish, appetizer or light meal. We’ve been vacuum packing our frozen foods so that everything has a longer self-life in the freezer.
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