Moroccan Carrot, Date, and Grape Salad

Picture of beef skewers with carrot salad

Moroccan Carrot, Date, and Grape Salad The aromatic quality of this salad is provided through the use of orange flower water which is distilled from fresh orange blossoms.  Orange flower water can be found in specialty and mid-eastern markets or delis. If you are unable to use orange flower water, you can leave it out, but I’d encourage you to … Read More

Nigerian Beef Suya

Picture of Beef Skewers Grilling on Grill Pan

Nigerian Beef Suya Beef Suya is a popular street food found in Nigeria.  According to various sources, the street vendors will marinate and cook the meat on skewers earlier in the day and then rewarm over grills when they set up their stands in the evening.  Street vendors probably do the advance cooking so they can more quickly serve crowds … Read More

Red Wine & Blueberry Glazed Chicken

Photo of Red Wine Blueberry Glazed Chicken with Potato Salad

Red Wine & Blueberry Glazed Chicken  This is a simple cook and reduce glaze that would also be delicious on a pork tenderloin or ham.  Grating the onion instead of dicing it creates smaller pieces that blend into the mix and releases more juice to blend with the liquid ingredients.  When I prepared this on my Facebook Live show I … Read More

Southwest Potato Salad

Photo of Potato Salad and Chicken

Southwest Potato Salad This was inspired by a salad I enjoyed at a barbecue restaurant in Dallas.  I had previously created the dressing recipe as a dipping sauce for fritters and always thought it would be a delicious dressing for other salads.  I’ve combined it with the elements I recalled from the potato salad I had enjoyed, and the result … Read More

Vanilla Panna Cotta & Rhubarb Strawberry Swirl Pie

Vanilla Panna Cotta & Rhubarb Strawberry Swirl Pie I love the silky texture of panna cotta and some point recently, I thought about what a nice contrast it would make with the crunch of a crust.  As my mind ventured, I thought about the tartness of rhubarb and what a nice contrast that would make against the creamy richness of … Read More

Nebraska Runzas

Little known outside Nebraska, the Runza is the state’s official sandwich.  The name Runza was created by Sally Brening Everett who, along with her brother, created first Runza Drive Inn restaurant in Lincoln, NE in 1949.  Her version of the name is thought to come from either an alternate name for the sandwich the “krautrunz” or lower German dialect term … Read More


A few weeks ago I went to my niece’s graduation from the University of Nebraska at Lincoln. We’re originally from Nebraska and a favorite part of going back to visit family is always indulging in the Czechoslovakian pastry known as a kolach. Saline County, Nebraska is home to a large Czech population that immigrated in the late 1800’s. Kolache (plural … Read More

Grandma Sehnert’s Applesauce Cake

Grandma Sehnert’s Applesauce Bars While this can be baked in round or square cake pans, my mom frequently made this cake as a bar in a 11×15 jellyroll pan.  It was a welcome surprise when I got home from school and frequently made an appearance when we went to a potluck.  Mom would spread these with a thin powdered sugar … Read More

The Louisville “Hot Brown” Sandwich

Open-Faced sandwich in a gratin dish

While not as famous as the Kentucky Derby, the “Hot Brown” is regionally famous dish associated with the same city as the run for the roses. Originally created by the chef of the Brown Hotel in the 1920’s, it is still on the hotel’s menu today. As a prominent setting in the city, the hotel’s dinner dances were a popular … Read More

Zebra Peanut Butter Bars

Zebra Peanut Butter Bars These easy no-bake bars go together quickly for those last-minute sweet tooth cravings! Yield:  1 9×13 pan Peanut Butter Layer: 16 graham crackers (or 2 cups graham cracker crumbs) 1 cup peanut butter (crunchy or creamy, or a combination of both) 1 cup butter, melted 2 cups powdered sugar Chocolate Swirl Layer: 1 ½ cups Semi-Sweet … Read More