Month: March 2025

Posted in #Recipes

71 Easter Desserts for a Sweet Spring Celebration

Posted on by Reluctant Retiree

For many, Easter tops the list of holidays simply because of the food that’s served on the special day. With everything from deviled eggs and quiche Lorraine for Easter brunch to pineapple-glazed ham and cheesy scalloped potatoes for a traditional Easter dinner, the menus are absolutely delicious. So why wouldn’t you finish off your holiday meal with a bang by indulging in Easter desserts?

This collection of recipes includes celebration-worthy sweets, from cute bunny- and lamb-shaped desserts to tried-and-true favorites like hot cross buns and treats dressed up with vibrant fruit. There’s something that everyone around the table will love, no matter if you’re looking for a quick easy-to-make recipe or you have the time to put together something a bit more elegant. From cakes and mousse to chocolate eggs and meringue cups, here are egg-cellent Easter desserts for your holiday table.

Taste of Home

Posted in #Recipes

Grape-Nuts Pudding

Posted on by Reluctant Retiree

If you’re lucky enough to have grown up in New England or have had a meal at a New England diner while on vacation, then you’ve probably heard of Grape-Nuts pudding. It’s simple and comforting like many Depression-era desserts, with a light wheat cereal flavor in every creamy bite. While old-fashioned recipes for the pudding have a very mild flavor, my recipe for Grape-Nut pudding is zhuzhed up just a little—with cinnamon, maple syrup and extra-toasty cereal.

What is Grape-Nuts pudding?

Grape-Nut pudding is a simple baked blend of milk, eggs, sugar and, of course, cereal. Grape-Nuts is one of many long-lived vintage food brands, invented in 1897 as a health food by C.W. Post, founder of Post Cereals. Despite the name, the cereal is not made with grapes or nuts, but rather from dark, hearty wheat and barley bread. Baked loaves are ground into crumbs, which are baked again to create the cereal.

To promote sales of Grape-Nuts, Post advertised extensively in the early 1900s and even held contests to entice consumers to create recipes with the cereal. This may explain why a product created in Michigan became the star ingredient of a beloved New England dessert. Sweet bread puddings were already a popular treat for thrifty northeastern families as a way to use up stale bread. Using Grape-Nuts in place of regular bread crumbs made a more flavorful but inexpensive pudding.

Grape-Nuts Pudding Ingredients

  • Grape-Nuts cereal: Find it in the cereal aisle, or if you’re feeling really ambitious, you can make your own homemade Grape-Nuts. Use the leftover Grape-Nuts in another recipe with breakfast cereal.
  • Whole milk: The base of the pudding is whole milk. For a creamier pudding, you can swap in 1 cup half-and-half cream for the 1 cup milk.
  • Eggs: Three large eggs beaten into the milk mixture help the Grape-Nut pudding set.
  • Vanilla extract: Use a quality store-bought vanilla extract or your own homemade vanilla extract made from vanilla beans and vodka.
  • Brown sugar: The light molasses flavor in brown sugar works beautifully with the nutty wheat flavor of the cereal.
  • Maple syrup: A 1/4 cup syrup adds sweetness and another layer of delicate flavor to the pudding. Use a high-quality maple syrup brand here, as the recipe calls for enough syrup that you’ll be able to taste it.
  • Cinnamon: Use your favorite type of cinnamon, such as mild Ceylon or the stronger-flavored Vietnamese cinnamon, in this Grape-Nut pudding recipe.
  • Salt: Add a small amount of salt to the pudding to sharpen the other flavors and make the whole dish more delicious.
  • Ground nutmeg: Add a sprinkle of nutmeg over the top before baking. For a stronger flavor, use a Microplane to grate whole nutmeg instead of using pre-ground. Either way, nutmeg is a traditional flavoring in Grape-Nuts pudding.

Taste of Home

Posted in Kitchen Tips

This Mind-Blowing Potato-Peeling Hack Doesn’t Even Use a Vegetable Peeler

Posted on by Reluctant Retiree

I’m always looking for ways to do things better, faster, and easier in the kitchen—as long as the end result is quality. Peeling different foods is at the top of the list. Who hasn’t tried various methods for easily peeling a hard-boiled egg, removing the skin from a tomato, or peeling the thick skin from a butternut squash? And the various different ways I’ve tried to keep myself from crying while cutting an onion until I discovered onion goggles? I’ve lost count.

Recently, a viral video got the social media world buzzing about the easiest way to peel potatoes, and it’s intriguing. Particularly with the holidays coming up and the mountains of mashed potatoes many of us will make, the trick is definitely worth investigating.

How to Peel Potatoes Without a Vegetable Peeler 

TikTok’s kalejunkie shares various tricks, tips, and recipes with her followers. Her method for making potatoes easy to peel seems genius if you intend for the potatoes to be boiled for dishes like mashed potatoes or potato salad.

Here are the steps to her method:

  1. Bring a pot of water to a boil. 
  2. Score potatoes around the middle with a sharp knife.
  3. Carefully drop potatoes in the boiling water and cook them until you can easily pierce them with a knife.
  4. Remove and let cool a little so you can handle them. 
  5. Peel the skins right off by hand.

Allrecipes

Posted in #Recipes

Coconut Shrimp Burgers

Posted on by Reluctant Retiree

A hot, crispy platter of coconut shrimp is easily in my top 5 favorite appetizers, so naturally, I jumped at the chance to turn it into a burger. To make this unforgettable app-turned-entrée, ground shrimp are spiked with garlic, ginger, and scallions, then coated with coconut flakes. They’re deep-fried until golden brown, creating a giant, flavor-packed version of the OG. The crispy patties are layered onto a toasted potato bun, topped with cabbage slaw, and smothered in spicy-sweet chili mayo to mimic the flavor of the dip that usually tags along with coconut shrimp.

Since this has the veggies already built in, all you need is a quick starchy side to get a complete meal on the table in less than an hour. I’m a bit potato biased when it comes to burger sides, so I think this would be best with our oven-baked fries or a smattering of smashed potatoes.

delish!

Posted in Book Reviews

The Ultimate Instant Pot Pressure Cooker Cookbook: 200 Easy Foolproof Recipes

Posted on by Reluctant Retiree

Spectacular meals can be yours in an instant! Get the most out of your Instant Pot or other multi-cooker with this tasty collection of 200 quick and easy-to-follow recipes, bringing delicious family meals to your table in a fraction of the time. The no-fuss settings on the Instant Pot and other multi-cookers mean all you have to do is put in your ingredients, set the cook time, and let the pot do the rest! 

Enjoy exceptional pressure cooker recipes your family will love, from hearty stews and healthy vegetables, to international fare and incredible treats. Save time, money, and find a little something for everyone in every chapter—without the hours of preparation and complicated instructions!

* 200 great sides, dinners, and desserts for your Instant Pot or multi-cooker
* Includes 75 full-color photos throughout
* Low-maintenance recipes that save you time in the kitchen
* Make incredible meals that won’t hurt your budget!

With The Ultimate Instant Pot Pressure Cooker Cookbook, you can whip up your favorite comfort foods, creative side dishes, and desserts that’ll make even the pickiest of eaters ask for seconds. Discover your new family favorites and make the most of your kitchen’s #1 appliance!

Instant Pot is a registered trademark of Double Insight Inc. The Ultimate Instant Pot Pressure Cooker Cookbook is an independently created book and is not endorsed, sponsored, or authorized by Double Insight Inc.

Amazon

Posted in #Recipes

Marry Me Bean Soup

Posted on by Reluctant Retiree

This creamy marry me bean soup is packed with protein and is sure to keep you warm and full. The best part is you can have it on the table in less than 25 minutes. It’s easy to double the recipe, too.

Allrecipes

Posted in Book Reviews

The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas

Posted on by Reluctant Retiree

The acclaimed food writer’s “go-to guide for Austin eating” shares classic and creative recipes from the city’s greatest restaurants (Publishers Weekly).

The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. 

Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, street food and fine dining, with influences from all over the globe. Above all, it’s a source of pride and inspiration for chefs and diners alike. 

Organized by Austin’s “major food groups”, The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, Odd Duck’s sweet potato nachos, East Side King’s beet fries, and of course, smoked brisket that has people lining up to eat it—even in the Texas summer. 

Part cookbook, part restaurant guide, and 100 percent love letter, The Austin Cookbookis perfect for proud locals, curious visitors, and (t)ex-pats.

Amazon

Posted in #Recipes

Chef John’s Salisbury Steak

Posted on by Reluctant Retiree

When I was a kid, we didn’t have smartphones or the internet — all we had was a TV. But we didn’t care because as we watched, we got to enjoy a little something called a “TV dinner.” The king of those dinners, in my opinion, was the Salisbury steak, which is what I’ll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Allrecipes

Posted in #Recipes

35 Flavor-Packed Recipes To Make After Discovering The Magic Of Miso

Posted on by Reluctant Retiree

As a former professional chef turned food writer, my kitchen is STOCKED full of condiments and spices; everything from standards like ketchup and vinegars to more fun, off-beat options like hibiscus marmalade or yuzu hot sauce (thanks Trader Joe’s for that last one). I do love them all, but if I had to choose only one, I know what I’d pick—miso! Japanese miso is one of the best ways to add savory, slightly-sweet, almost-meaty depth to a variety of dishes. Everything from chicken, to fish, to vegan recipes…honestly, I can’t think of anything that wouldn’t benefit from a little miso boost. Check out these 35 recipes to see what I mean, then stock up and get ready—your dinners are about to be FULL of umami.

If you’re unfamiliar, umami is one of the top 5 identified flavors (the others being sour, sweet, salty, and bitter). IMO, it’s the best one, but it’s also the hardest to define! All you really need to know is that it’s the savory flavor experience that makes you go, “oh wow this is good” after your first bite, and that miso is one of the best ways to inject it into your meals.

Just getting started with miso? Miso soup, our miso ginger dressing, our miso bolognese, or our melting sweet potatoes are great recipes for dipping your toes into the wonderful world of miso.

Are you the kind of person who thinks a meal isn’t complete without meat? You’ve gotta try one of our meat-free recipes featuring miso. Our vegan white bean chili, our miso mushroom crispy rice, our creamy garlicky Alfredo ditalini, and our shroomami burger are all super satisfying.

Miso’s not just for boosting plant-based recipes, either. It also takes chicken, seafood, and more to a whole new level of amazing. Check out our sweet corn shrimp & rice skillet, our grilled swordfish with hazelnut miso sauce, or our sheet-pan miso chicken & sweet potatoes for inspiration, then try adding it to your favorite recipes.

delish!

Posted in Book Reviews

The Cooking for One Cookbook: 100 Easy Recipes

Posted on by Reluctant Retiree

With these delightful recipes for one, waste and leftovers are done.

If you’re a solo cook, and tired of that all-too-familiar thud of a half-finished pot of mac and cheese hitting the bottom of your trash can, The Cooking for One Cookbook is ready to expand your solo recipe repertoire. The Cooking for One Cookbook presents 100 contemporary, tasty, and perfectly portioned recipes-for-one that will leave your appetite satisfied and your kitchen waste-free.

Less wasted food equals less wasted money, and The Cooking for One Cookbook’s appropriate portions and delicious, diverse meals will make you feel like a professional chef! Cook your way to a happier, healthier, tastier life.

The Cooking for One Cookbook includes:

  • One stop shopping—Delicious recipes including Apple Crumb French Toast and Cuban Pitas use readily available supermarket ingredients that reflect up-to-date dietary preferences fit for a range of palates.
  • The practical gourmet—Become a skillful chef with easy-to-follow pantry and grocery tips designed to make cooking for one and shopping for one a breeze.
  • Dietary goals—Stay on track with suggested menu planning that assists with time-saving and eliminates the “What do I cook now?!” stress.

The Cooking for One Cookbook is a practical, relatable, and modern resource for the at-home solo cook.

Amazon