Monthly Archives: April 2020

Ponzu Chicken

This week’s recipe was a team effort for Tricia and I since we are still together in isolation.

Instead of using chicken breasts we decided to use chicken thighs from the freezer.  I made the marinade using ponzu sauce, white vinegar that I had on hand rather than the rice vinegar, and also substituted the Gochujang Chile paste for Thai red curry paste that Dorie recommended.

After marinating the chicken thighs for about two hours we cooked them according to the cooking times that Dorie stated for chicken  breasts, but I should have realized the two do not cook the same way.  The thighs were undercooked so we gave them some time in the microwave to finish,   After removing the chicken we added the marinade to the pan and boiled it for 2 minutes and then poured it over the chicken.

Unfortunately, this was not a favorite, but I’m sure had we used the chicken breasts the end results would have certainly been more delicious.


In addition to the Ponzu chicken we made a sheet pan supper with the various vegetables in the refrigerator, adding some dried rosemary and other spices.  Such an easy way to cook veggies and they turn out so delicious.




Pimento Cheese

Perfect for brunch!

Unfortunately when I was shopping I  bought an 8 ounce piece of mild cheddar, and then while reading the recipe I realized it should have been either sharp or extra sharp cheese.   I decided to go ahead and adjust the rest of the ingredients accordingly.

All  blended well in the food processor, and when I tasted a bit of the results, I really thought it was too bland, but overnight  the cayenne pepper kicked in and the next day it was perfect.

I chilled it for two days and then served it with crackers as an appetizer before dinner.


It was so easy to make and has such a fresh delicious taste compared to the packaged cheeses in the supermarket.

Another great treat from Dorie’s newest book “EveryDay Dorie, The Way I cook”.

Atwell’s Mexican Delight

In 1977 we moved to New Jersey from Staten Island,  New York.   The property of our new home backed up to a small airport called Solberg Airport.  About 5 years later the New Jersey Festival of Ballooning held their first ever festival at the airport.   The event was held every July and attracted 40-50 balloons at that time.  In later years as many as 125 balloons ascended twice a day. It was perfect, we had the greatest spot to watch all the activities going on, including the Friday night spectacular fireworks display.   We loved every minute from Friday night thru Sunday night.



With all the entertaining on those days, I was always looking for new recipes for a crowd.  One of my favorites was called Atwell’s Mexican delight, a recipe given to Jim from a coworker.  The combination of ingredients is so unusual.

I have not made this recipe since the 1990’s, but since I am making a collection of family recipes for my grandchildren, I decided to try again and also take photos.

Since Tricia and I are homebound together due to the current conditions in the world, guess what, we are cooking…..

Below is the complete recipe, if it sounds interesting  you might just want to give it a try.



      2 lbs ground beef ,                                           1 large can evaporated milk

1 lb Velvet cheese (grated),                            1 can enchilada sauce

1 onion chopped,                                             1 small can chopped chilies

1 can cream of chicken soup,                        1-2 pkgs. corn tortillas. (about 30)

1 can cream of mushroom soup,

Brown meat and onion together and drain liquid.  Add all the rest of the ingredients and blend well.  Cut tortillas into quarters.  Spray Pam into a large casserole dish. Place one layer of tortillas on bottom and spread some of the mix,  top with another layer and additional mix. Continue until dish is full and then top with tortillas.  Bake at 350 degrees about 45 minutes.