Veprove s Krenem (Pork with Horseradish)

This is a nice recipe from Recipezaar that I found while looking to recreate some dishes I enjoyed while visiting the Czech Republic.   You can serve this with the Czech Garlic Soup and some potato dumplings for a true Czech meal experience.  The original recipe calls for celery, which you can add if you like, but I don’t care for it.  Serves 4-6.


  • 2 lbs lean pork, cut into cubes 1-inch
  • 2 tablespoons butter or margarine
  • 2 cups water
  • 1 cup vinegar
  • 1 onion, medium
  • 1 carrot, medium
  • 1 teaspoon caraway seed
  • 1/2 teaspoon pepper
  • 1/4 cup horseradish


  1. Brown pork in hot butter.
  2. Add all ingredients- except horseradish.
  3. Simmer covered for 2 hours.
  4. Transfer meat.
  5. Force stock through sieve or puree in blender.
  6. Pour stock over meat, top with horseradish.

Green Bean Casserole

This old comfort food favorite is as easy as it is tasty.  For my recipe, I take the standard Campbell’s soup recipe and add a little cheese and spice to finish it out.


  • 1 can cream of mushroom soup
  • 2 cans cut green beans, drained
  • 1/2 cup milk
  • 1 tsp soy sauce
  • Dash ground black pepper
  • 1 tbs dried red pepper flakes
  • 1 1/3 cups French fried onion rings
  • Kraft grated parmesan cheese


  1. Preheat oven to 350°
  2. Combine soup, milk, soy sauce, pepper, beans, red pepper and 2/3 cup onions in mixing bowl; stir thoroughly.  Fold into 1 1/2 quart casserole dish.
  3. Shake parmesan cheese over top surface of casserole.
  4. Bake for 25 minutes.  Cover surface with remaining onion rings and more parmesan cheese.
  5. Bake for additional 5 minutes.  Remove and serve.

Sudado with Pork

This incredible Colombian stew is modified minutely from a recent post on My Colombian Recipes, one of the greatest sources for authentic

Sudado de Puerco

Colombian dishes.  Erica posts some of the greatest meals and has excellent serving suggestions as well.  When I saw this posted, I remembered having tried a bit of this on one of my trips to Colombia and then forgetting about it completely.  I seemed to recall that I liked it and that others recommended it when I would ask about local dishes.  Well, tonight I decided to give it a shot and the boys came out in force to help with the peeling and chopping.  The finished product was amazing.  Of all the Colombian dishes I make, I think this one may have come closest to the
“authentic” taste I have in my mind.  So thanks, Erica!  Your site is great and has been a huge resource for me.

Serves 6 (but really three because everyone will want seconds!)


  • 1 tablespoon vegetable oil
  • 4 boneless thick cut pork loin chops
  • 3 cups water
  • 1/2 teaspoon sazon goya with azafran
  • 1/2 teaspoon ground cumin
  • 1 large tomato, chopped
  • 1/3 cup onion, chopped
  • 2 tbs garlic, minced
  • 1 scallion, chopped
  • 1 tsp Salt
  • Dash pepper
  • 2 carrots, peeled and sliced
  • 1 pound yuca, peeled and sliced
  • 4 medium red potatoes, peeled and sliced
  • Fresh cilantro, chopped


  1. Cut the pork into 1 – 1 ½ inch cubes
  2. In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until onions are translucent, about 3 minutes.
  3. Add the tomatoes, scallions, garlic, salt and ground pepper and sauté for 5 more minutes.
  4. Add the pork, water, sazon goya and cumin powder.
  5. Reduce the heat to medium low cover and cook for 25 minutes, stirring occasionally.  Use this time to prepare the vegetables.
  6. Add the potatoes, yuca, carrots and cilantro and cook covered for an additional 30 minutes or until the vegetables are tender.

I served this over white rice and would have liked to have made arepas, but ran short of energy.  There will be plenty of time to make the arepas after the vegetables are added.  I also enjoyed a nice cold beer with this.

Italian Green Beans

Made this tonight for the first time as an accompaniment to Baked Ziti.   The boys gave it a big thumbs up for taste and I second that and add a big thumbs up for ease of preparation.  It’s not a quick dish, taking about 30 minutes to prepare and cook, but it’s easy as can be.  The original recipe is from, with some modifications based on my experience preparing this.


  • 1/3 cup butter
  • 1/3 cup Italian dressing
  • 1 lb fresh green beans, rinsed and trimmed


  1. Melt butter in large skillet over medium heat
  2. Stir in green beans and italian dressing
  3. Reduce heat to medium low, cover and cook for 25 minutes, stirring frequently
  4. Uncover and cook for about 5 more minutes or until desired tenderness.

7 Bean and Barley Soup (Crock Pot)

Here is a simple but hearty soup recipe – perfect for the crock pot!  I add chicken sausage to this soup, particularly a spicy Italian chicken sausage.


  • 1 yellow onion, finely chopped
  • 4 large carrots, chopped
  • 2 cups dried bean and barley mix, rinsed and soaked overnight
  • 4 cups vegetable broth (low sodium preferred)
  • 4 cloves garlic, minced
  • 1.5 lbs chicken sausage
  • 1 1/2 tsp salt


  1. Brown sausage in skillet
  2. Combine all ingredients in crock pot
  3. Cook on low for 8 hours

For an extra special taste, soak your bean mix during the day, do all the ingredients the night before and let it all sit in the refrigerator overnight before cooking!

Old Fashioned Pancakes

Very simple and quick pancake recipe.  Try it with maple syrup or fruit toppings.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 4


  • 1 1/2 cups all purpose flour
  • 1 tsp salt
  • 2 tbs sugar
  • 2 1/2 tsp baking powder
  • 1 egg, beaten
  • 3 tbs butter, melted (can sub 1/4 cup vegetable oil)
  • 1 1/4 cups milk


  1. Combine egg, butter and milk in mixing bowl
  2. In separate bowl, mix together flour, salt, sugar and baking powder
  3. Stir dry ingredients into mixing bowl and stir until entirely moist.  Do not whisk or beat the flour in, some lumps are good.
  4. Grease a skillet, place over medium heat and pour batter in 1/4 cup at a time
  5. Turn when bubbles form and break on top side.  Watch after turnig so as not to burn.

Grandma Susan’s Peanut Butter Pie

I love a pie you don’t have to bake, and this one is a crowd pleaser.  When I was in college, I used to eat at least twice a week at the ubiquitously named BBQ House which was just two lots over from where I lived.  After enjoying a nice pulled pork sandwich and bowl of brunswick stew, I would end the meal with a thick, cold slice of peanut butter pie.  After leaving school, I craved that pie so much, but was never able to find anything that approached it, until now.  Here is the recipe.  Thank me later.


  • 1 Oreo brand pie crust
  • 8 oz package cream cheese
  • 1 1/4 cup peanut butter, chunky
  • 8 oz powdered sugar
  • 8 oz Cool Whip


  1. Soften cream cheese then mix it and the peanut butter together well.
  2. Add powdered sugar and mix well
  3. Fold in Cool Whip until blended the way you want it (go slow, but be complete)
  4. Pour in pie shell, cover and refrigerate for 3-4 hours
  5. Optional: Decorate with chocolate shavings or peanut butter chips/Reese’s Pieces