December 30, 2019

First of all I need to apologize to my many subscribers to my blog. Unbeknownst to me, many of you have not been getting the notice of a new blog posting/recipe for a while, as there was a glitch in my shoutout notice setup. Hopefully the problem has now been straightened out, once again so sorry. Please take a peek as a lot of new recipes have been posted recently!! Of course if you are my friend on face book then you have gotten them!!

 Todays post/recipe...

December 28, 2019

As I have stated before, when I was a child money was tight and my mom was not a cook. She, like all women/mothers made do in that era in time. We did, however, have the traditional turkey for the holidays, and once in a while what was the most popular of hams in those days a bone in smoked shoulder, of which she would cook the heck out of and the meat was always tough as shoe leather as the saying goes, and so salty!! These days hams are fancy, all shapes,...

December 18, 2019

I am not a big beef fan, and we rarely have beef in our house, once a year prime rib for a holiday and a burger or a meat loaf now and then. Today was a day I was craving some beef and a cheeseburger with my fixins that I love, everyone of course has their own idea of what their fixins should be! I also just happened to have precooked turkey bacon which I favor, and a meat loaf already made. So all in all this was a perfect time to create something yummy an...

December 13, 2019

I am a hugh shrimp fan, indeed I have several recipes on here with shrimp. Shrimp is easy to work with, equally good plain or dressed up, and quick to cook and just plain delicious! This recipe today also includes my previous recipe posted, the rhubarb pineapple ham glaze. Like with ham, I also sometimes like my shrimp dressed up. I am also a fan of bacons, use all kinds but today I went with turkey bacon for a change of pace. 

Here is what I did:

Amount of s...

December 8, 2019

We are fond of ham!! Also fans of ham glazes or toppings. I always top my ham steaks with something interesting, some favorites being apricot or peach jam, or a honey mustard.  I like jam, but I also like to make my own spread/toppings when time permits. I do not use pectin, only fruits and some sugar, and cook it down until it thickens to my liking. This procedure makes for a softer product which we prefer, even spooned on our toast, biscuits, English muff...

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