View From Our Table

Moo Shu is commonly a Chinese dish with eggs. This dish "MuShu" comes from a taco recipe I found in a magazine once. I was unable to find that original recipe now, but it was this meat served with coleslaw wrapped in a flour tortilla. It was also delicious, but I kept thinking this would be great with veggies over rice. That is when the MuShu Beef Bowl was born. Ingredients: 2 tsp Cornstarch    ¼ Cup Cold Water    ¼ Cup Barbecue Sauce   ¼ Cup Hoisin Sauce   2 Tbsp Reduced-Sodium Soy Sauce   1/2 tsp Ginger   1 tsp Minced Garlic    1 lb. Ground Beef   1 Cup Shredded Carrots   2 Cucumbers   1 Tbsp White Wine Vinegar   1 tsp Sugar   4 Tbsp S our C ream   1 tsp Sriracha (or more)   Olive Oil   Salt and Pepper   2 Cups Cooked Rice of Choice       Directions: In a medium bowl, combine vinegar, sugar, and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber length...

This is one of those recipes to enjoy making. Something to really put the time and love into, making it even better to savor every bite when you're done. I found this one in a Taste of Home magazine at a check out years back. I didn't change a thing.  Ingredients: 1/4 cup butter, softened 1/3 cup sugar  1 egg, beaten 1 teaspoon vanilla extract 2-1/3 cups all-purpose flour  4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1-1/2 cups fresh or frozen blueberries (If using frozen blueberries, use without thawing to avoid discoloring the batter) STREUSEL: 1/2 cup sugar 1/3 cup all-purpose flour  1/2 teaspoon ground cinnamon 1/4 cup cold butter Directions: In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Fill 12 greased or paper-lineups two-thirds full. In a small bowl, com sugar, flour and cinnamon; cut in butter until crumbly. Sp...

The year our youngest daughter went to visit her Dad for Thanksgiving was the first big holiday our family wasn't all together. Not having a close family growing up, I always try and make the holiday season special for my children.  When she returned after the break, we made sure to hold 2nd Thanksgiving, complete with Banquet Homestyle Gravy & Sliced White Meat Turkey. (Something that is a fond memory from my childhood.) Ready for the holiday season this year full of food and memories😊 Menu: Banquet Turkey and Gravy Black Olives (her favorite) Green Olives (her other favorite) Deviled Eggs Garlic Whipped Mashed Potatoes Kings Hawaiian Rolls Ocean Spray Jellied Cranberry Sauce Creamed Style Corn Stovetop Stuffing Green Bean Casserole

Based on a recipe by  budgetbytes.com Ingredients: 1lb Italian Sausage 2 Garlic Cloves 6oz Can Tomato Paste 28oz Can Crushed Tomatoes  2tsp Italian Seasoning ½ Cup Water 16oz Cavatappi Pasta 1/3 Cup Sour Cream 1 Cup Fresh Spinach Directions: Bring a large pot of water to a boil for the pasta. Brown Italian sausage in a deep skillet over medium heat. Add minced garlic. Sauté one minute more. Add the tomato paste, crushed tomatoes, Italian seasoning, and water. Stir to combine. Let the sauce simmer, stirring occasionally, while pasta cooks. Cook noodles according to package and drain. After the pasta has cooked, add fresh spinach to sauce until just wilted. Turn off heat. Stir in sour cream, then noodles until combine. (Note: we don’t add all the noodles at once. Once I am happy with the noodles to sauce ratio we save the extra for buttered noodles later, or for our little ones that don’t like as much sauce.)

This original recipe is from a tasting event we went to at Blue Heron Events here in PA. We made adjustments to accommodate our family's preference, and you can do the same. Or if you have more ham you want to use, add more of the other ingredients too. 6 cups cooked ham, diced 6 hard boiled eggs, chopped 4 stalks celery, diced ½ yellow onion, diced 4  Tbsp sweet relish  1 ½ cup mayo (add more for desired texture) Add all ingredients to a large bowl. Mix together until just combined with spatula. We serve on bread or small rolls for sandwiches. Can also be eaten as is.

The reason this is not Chicken Wellington, is of course due to the lack of mushroom filling, but other than that it is the same. I’ve had this recipe floating around my kitchen since 2009, at this point I’m not even sure where I found the original it is based it on. Since then, it has been a favorite. Called the chicken things, and fancy hot pockets by guests, I settled on Not Chicken Wellington. I’ve used leftover chicken breast at times, or even buy a rotisserie chicken special for the meal. The biggest problem I’ve run into is the dough sticking, keeping it cold as long as possible and laying it out on silicone baking mats, during prep and cooking, has solved that problem for me.   Ingredients: 2 Cup Cooked Shredded Chicken 2 Tablespoons Butter 1 Sweet Onion (Diced) 2 Garlic Cloves (Diced) 4 Ounce Cream Cheese (Room Temperature) 1 Tablespoon Dijon Mustard ½ teaspoon Dried Parsley ¼ teaspoon Dried Sag 2- 8 Pack Crescent Roll Dough 1 Egg Salt ...