Coney Sauce, Michigan Style

by Heather Harris Brady I was downstate last week for my son’s college orientation and it reminded me how much I miss the coney islands that are on nearly every corner around the Detroit metro area. When we lived there the coneys were our go-to, the best ones serve breakfast all day every day, so…

Fried Rice

by Heather Harris Brady We headed into this week coming off a grueling 18-hour roadtrip so easy comfort food has been the order of the day all week. This fried rice is amazing, adaptable and it makes the house smell great. I used brown rice, but you could also use jasmine or basmati. I chose…

Bulgogi (Korean BBQ)

by Heather Harris Brady This is a favorite order of mine at Korean restaurants, and it’s a nice choice if you’re cooking out this weekend and want to mix things up. It’s best if you grill the meat over charcoal, but due to weather and other factors I had to cook mine inside. It was…

Baked Manicotti/World’s Easiest Marinara

by Heather Harris-Brady There were quite a few new baking likes this morning so I hope that you are all having a lovely time baking your way into spring! I apologize for the single post this week, I’ve got some lingering cold that I’m trying to fight off. Speaking of cold, if it’s still chilly…

Burmese Chicken Soup (Ohn-No-Kauk-Swe)

by Heather Harris Brady We have a new Asian market in town and I went a bit crazy, so in order to use up all the ingredients you’ll be seeing quite a few Asian-theme posts leading up to Chinese New Year next week! This soup is sunshine in a bowl, and if you like Thai…

Creamy Tomato Sauce

by Heather Harris Brady There are lots of creamy tomato pasta sauces on menus out there, but it’s super-easy to make your own, requiring little more than a can of well-balanced tomatoes. I’m using San Marzano tomatoes here, but if you are loyal to another brand or type that’s between you and your saucepan. There’s…

Chicken Marsala

by Heather Harris Brady Hopefully you all had the chance to eat, drink and be merry over the holidays – and now, if you’re anything like me, you’re in a quandry. There’s a part saying “juice, salads, cleanse” – then there’s the part that looks outside at the single digit temps and double-digit snowfall, and…

Tagine Style Stew

by Heather Harris Brady For the main course I changed up the traditional roast bird to this tagine. It’s a great way to use up leftover roast poultry, or you can do a spice rub and roast your bird (or tofu) specifically for the dish. In the photo above you can see that I used…

Asian Sliders with Steamed Buns, Part II

by Heather Harris Brady Okay, so during the previous post we went over making steamed buns – today we’ll get to the filling. I used ground pork so I could get more of a patty but you could use ground chicken, ground beef or a slice of extra firm tofu – whatever suits your fancy….

Chicken Fajita Appetizers

by Heather Harris Brady Stateside we are all deep in the heart of football tailgating season, and these little appetizers are a yummy yet healthier alternative to the usual array of greasier fare. (But if you want something REALLY cheesy the cheese fondue at the end of this post is great with fresh apple slices.)…

Farmhouse Chicken & Biscuits

by Heather Harris Brady Since it’s getting to be rainy cold and flu season here’s a hot dish to help ward off any flagging spirits. It’s a great dish to make your own, by adjusting the seasoning, adding herbs or cheese to the biscuits, whatever. My grandmother could really get mileage out of a stewing…

Wicked Club Sandwich

by Heather Harris Brady This is the time of year when it’s not so great to be a cook in a kitchen with no air conditioning. What to make? Tempting as it is to just fling cold cuts to the ravenous hordes who really wants another plain turkey sandwich? Or maybe your life is more…