On January 13, 2014 I stared at the glowing, blank page of my laptop. Do I dare? My fingers began to type, as if by magic. Without a clue as to what I was doing, or what would become of it, Rosemarie’s Kitchen was born. By the blogging world standards, it’s not a huge, runaway hit. But then, I didn’t create Rosemarie’s Kitchen to become “famous”. I simply wanted a place to share my recipe collection and perhaps a few memories along the way. I yearned for an outlet beyond Facebook, and blogging, although a little scary, seemed the right fit for me. What I hadn’t anticipated at the start of this journey was that I would discover a more personal view into the world around me. Blogging connects people who might otherwise never meet in an exchange of ideas, customs and traditions – be it faith, family or nationality. The people I have “met” along the way are wonderful – creative, delightful and insightful. I have learned much from them. Thank you all for this wonderful experience. It’s been a hoot. One that I hope will continue.
Since mine is a cooking blog, as 2014 draws to a close, I thought it would be nice to post a few links to recipes I’ve shared with you this past year. Of all the recipes I’ve shared; these have been the “tops” among readers in their respective categories. Hope you enjoy a second look . . .
***** APPETIZERS *****
This was an original creation, inspired by Sunny Spinach Pie. I created the Sunny Pepperoni Pie for my dear, sweet brother. I’m glad to see it was well received.
A collection of Deviled Egg Recipes and ideas to inspire you. Sometime I make these just because . . .
Perfect for Christmas Time with their Red and Green thing going on. Gold Caviar could be used at other times of the year, as well as Black Caviar. These are yummy delicious.
Serve as an appetizer, as part of the “main” event for an Asian Inspired meal or on their own – these meat and veggie packed rolls are awesome.
***** MAIN ATTRACTIONS *****
This stew is more along the lines of a French Beef Burgundy dish. It fills the kitchen with an intoxicating aroma of wine and the potatoes that accompany this stew are heavenly.
Another “original” recipe from my kitchen to yours, adapted from an old family recipe on Hubby’s side. The peppery-smoked flavor is perfect for summertime barbecued ribs.
This “fried” chicken is cooked in the oven. It’s crispy on the outside, moist and flavorful on the inside. Perfect for Sunday Dinner. We like it with mashed potatoes, corn and fresh-baked buttermilk biscuits. Nothin’ like Southern Cookin’.
All I can say is Oh My Good! The reduction sauce is sensational, the garlic butter an added kiss of flavor. These grilled steaks are beyond delicious. Serve with a baked potato or garlic mashed and a vegetable such as asparagus in a tarragon cream sauce, you’d swear you’re dining at a 5-Star restaurant without the 5-Star price tag.
***** SOMETHING ON THE SIDE *****
These smokey, pan-seared asparagus need no sauce. Kiddo wasn’t a fan of asparagus, until he sampled these yummy tips. The flavor is wonderful. I promise!
These green beans are “stewed” in a little butter, with garlic and thin slices of shallots. Like all things French, they are beyond delicious.
Another Filipino favorite. Pancit can be a meal all on its own, or the perfect side to just about any Asian/Pacific Island dish. Every family has their own take on Pancit, and this is mine.
My all-time favorite to serve with Chicken Marsala or other Italian inspired dishes as well as most American favorites such as roast chicken for Sunday Supper.
***** SWEET ENDINGS *****
The beauty of Pineapple Up-Side-Down cake is that it is the perfect “finish” for a picnic, great for outdoor entertaining on a warm spring day. Try using a mixture of red and green cherries for a holiday “touch” with your Christmas Ham. It is bursting with flavor, yet moist beyond belief.
My mom’s Lecha Flan was always in demand at family gatherings. I can’t remember an Easter Table without it. This Spanish Dessert is popular with Filipinos. I’m proud to carry on the tradition.
This dessert is so creamy, so refreshing and oh so pretty. While I made mine with blueberries and strawberries, any mixture of berries would go well. When in season, we like to pick some wild blackberries to add to this summertime treat.
This yummy, sweet cake is filled with a slightly tart blueberry filling, both complimenting and offsetting the sweetness of the cake and Almond-Butter Cream frosting. This is a cake with the grownups in mind.
As 2014 draws to a close and we turn our attentions to the coming New Year, I leave you now with one more Irish blessing, in honor of my dear, sweet Dad.
May there always be work for your hands to do,
May your purse always hold a coin or two.
May the sun always shine warm on your windowpane,
May a rainbow be certain to follow each rain.
May the hand of a friend always be near you,
And may God fill your heart with gladness to cheer you.