I grew up in the 70’s. I’m not old, I’m a classic. Anyway, in the 70’s, moms were just getting out into workforce in larger numbers (smoking their Virginia Slims and wearing Charlie! Cologne) and fast and easy meal solutions were really making headway in American kitchens. There were TV dinners, of course, but there were also a number of instant sauces and coatings designed to make quick meals that tasted (allegedly) homemade. My favorite of all these had to be Shake ‘n Bake. Bread crumb seasoning mixes that you used to coat pork or chicken and baked for a “Better Than Frying” fast meal! The commercials were GREAT, some little kid (with a Southern accent. It was always a Southern kid) asking Grandma if she (always she, this was the 70’s) could help “fry up” supper. That’s when Grandma would let the little tyke in on her secret 🤫 She doesn’t fry anymore – she uses Shake ‘n Bake! Blah blah blah, they cook, the family loves it, “so tender and juicy” exclaims Grandpa. Then the little tyke blurts out “Its Shake ‘n Bake, and I HELPED”!!
Well tykes, today we’ll learn how to make our own Shake and Bake style pork chops without any of the pesky modified food starch or sodium silicoaluminate (dang it!). Just as easy, just as crispy, and just as tasty (dare I say more tasty?), as the original without frying! (Read more…)
San Diego holds a really special place in my heart. So many great things came to me there. Two of my three daughters were born in San Diego. I met The Boy in San Diego. I became a taco addict in San Diego. Yeah, yeah, I grew up in Texas and they have amazing Tex-Mex food, but as the daughter of a Korean mom in the 70’s, there weren’t a lot of Taco Tuesdays in my Texas childhood. These chorizo potato tacos are a combination of so many of the flavors I came to love during my twelve years in San Diego. Let’s get started. I need a taco (Read more…)
Some of my recipes involve making something you can easily buy in your local Mega Market. “Why?!” you might ask. “Because I can!” is my first response.You know how some (weird) people will climb on top of high things, and then jump off of them with large rubber bands or flimsy silkworm excreted cloth attached to their extremely mortal bodies?“Because they can?!”“Because it’s there?!”That’s how I feel about making certain foods from scratch.The challenge is there and I rise to meet it!
Also, to be honest, as a Type 2 Diabetic, I am aware of what I’m putting in my body at all times.It isn’t just sugar or carbs I’m looking at, but the amount, the type, the artificial ingredients and chemicals.In my opinion, it can’t be a bad thing to be in charge of what I’m ingesting.I make good choices, I make… less good choices, BUT I make those choices with my eyes wide open! And today I choose to make SAUSAGE! (Read more…)