Slow Cooker Loaded Baked Potato Soup & Enjoy Sendik's All Week

Good morning and welcome to this week’s edition of Enjoy Sendik’s All Week, where today I’m sharing a slow cooker recipe for Loaded Baked Potato Soup.  I figure people are busy and could use an addition to their crock pot repertoire.  Personally, I don’t have time to make dinner, as I’m spending the afternoon writing meaningful, heartfelt get well Read more

Fresh, Frugal, Fabulous, News | November 7th, 2013

Iceberg Wedge Salad with Blue Cheese Dressing

I’m here to cheer for a bit of a salad bar underdog today. While it’s not glamorous or trendy and its nutritional content has come into question, there’s a time and place for iceberg lettuce in every cook’s repertoire, and I have the perfect salad recipe for you today. Fellow food snobs, drop your guard along with me — serve this pretty wedge as a pre-cursor to a decadent lobster dinner this weekend. Grill guys and girls, this salad would be equally excellent and absolutely appropriate alongside a gooey burger or thick, juicy steak at your Memorial Day cookout.

Carmelized Onion Tartlets

One more holiday to go, everyone. Here’s a terrific little recipe to serve at your New Year’s soiree. These cheeky little tartlets are frugal yet elegant, but most importantly, they’re really super yummy. Sweet yellow onions are slow-cooked to a deep golden brown, blended with fragrant and earthy fresh sage, and spooned into crisp phyllo pastry cups. Place them on a pretty platter and watch them disappear. And a bonus: the filling freezes beautifully, so make it when you have some time and stash it away – you’ll have little bites ready to go faster than you can say “auld lang syne”.

Featured, Fresh, Frugal, Fabulous, News | December 25th, 2012

Baked Risotto with Bacon and Peas

I saw this recipe in Oprah Magazine last spring when I was killing time in the waiting room at the orthodontist’s office. Because I am a firm believer in leaving reading material intact for the next lady-in-waiting, I did not swipe the magazine or tear out the article and instead made a note in my phone to look it up again at a later date. Anyway, it’s taken me approximately seven months to try the recipe, but I promise you, it is a life-changing risotto making technique. I don’t think I’ll ever go back to the old ‘stand and stir.’ The prep work here is minimal, the variations are endless (check it out; they offer four great versions) and you won’t have to babysit your pan, which will give you more time to shop online or update your Facebook status. : )

Featured, Fresh, Frugal, Fabulous, News | November 27th, 2012

Pasta alla Carbonara

So I thought it was funny (not funny like haha) that the second news story on The Today Show this morning – second, of course, to the opening piece on the referee debacle from Monday’s Packer / Seahawk game – was that we are about to be faced with a global bacon shortage. Brace yourself. This summer’s drought is going to have an impact. So bacon lovers, carbonara is a great way to get your fill.

This is one of my go-to recipes and I always, ALWAYS, have all of the ingredients on hand. There was a period last spring where I probably made carbonara every ten days or so. The punks call it ‘eggs and bacon pasta.’ Everyone here loves it, and we fight over the leftovers. It’s rich, easy and filling. Although it’s rather rustic, I would absolutely serve it to company. But don’t even go here if you’re on a diet, because I guarantee you won’t be able to stop eating it, and I don’t want anyone’s carbonara-induced muffin top on my conscience. This dish is an exercise in self control. Enjoy! : )

Featured, Fresh, Frugal, Fabulous, News | September 25th, 2012

Open-Faced Salmon BLT with Basil Mayonnaise

The Pickle and I were driving over to the high school this morning for her 8:00 cross country practice, and we had Kramp & Adler on the radio. They were discussing all the different ways for Milwaukee locals to stay cool in the heat this week and they were taking calls from anyone with constructive suggestions. So this guy out in Oconomowoc called in and offered some really helpful advice: he said everyone should stop in to Lorleberg Hardware on highway 16 and pick up an anti-chafing product they have there that can help you avoid …. uhm, uncomfortable situations in the heat. Because this is a food blog I’m not even going to tell you what the product was called, but given my immaturity and all I thought it was quite funny. The Pickle however is 14 and she embarrasses quite easily and thought that anyone talking about this sort of thing on the radio must be flat out of their minds and she asked me to please change the station, stat.

Bacon Wrapped Scallops

It’s Thursday and I’m dog tired, man. Beat. Bushed. Bleary-eyed and world-weary.

I’m looking forward to Friday night and possibly hanging out with our neighbor friends on the patio or around a roaring bonfire…I’m secretly hoping that someone out there in the cul-de-sac will read this today, do the neighborly thing, and invite us over for conversation and good cheer.

Fresh Fish Friday

I will go on record here and say that I LOVE THIS CHOWDER. I just got done eating this photo shoot, and it was mmm, mmmm, good.

Wait, I believe that’s someone else’s slogan.

But I ask you: what better way is there to finish off a long, frigid week than with a big bowl of Salmon Chowder? It’ll warm your belly, bring a smile to your face, and defrost your outer abominable snowman.

Featured, Fresh, Frugal, Fabulous | February 27th, 2010

Stuffed Potato Skins

Looking ahead to next weekend (because really, is it ever too early to start thinking about the weekend?), these spuds would be an excellent, easy, and CHEAP addition to your Super Bowl spread. That’s assuming you’ll be watching the game. I’ll watch it too, I guess – though I couldn’t care less which team wins or loses. For me, the Super Bowl is a good excuse to get together with my favorite neighbor friends and drink beer on a mid-winter Sunday afternoon. Of course, the junk food and commercials are fun too.

Featured, Fresh, Frugal, Fabulous | February 2nd, 2010