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EASY SALMON BAKE
Really! I promise you that this will take 15 minutes in the oven…ONLY. Here’s the recipe. Let’s talk salmon. First, hunt for wild-caught salmon in your local grocery stores. Why wild-caught? You be the judge. This is a TIME magazine article from 2020 about farm-raised salmon. And here’s a quick summary from bio-hacker Dave Asprey. I…
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Louis, Louie
The origin of the Shrimp Louie salad is a tad confusing. One source says it was actually Crab Louie, and that the recipe originated in Seattle. Another source calls it Shrimp Louie and claims a San Francisco origin. And then there’s the dressing recipe which varies slightly. And how about the spelling? I’ve seen LOUIS…
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Hot Tom
What is Hot Tom? No, it’s not the latest pin-up, ladies. It’s a tomato sauce that is so, so, so good you may need to enter rehab after eating it. I’m not kidding. It’s that good. You just cannot stop eating. You can order it from HotTom.com and it comes in a box of pint-sized…
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John’s Veg Kabobs
This would have been a much better post if my friend John had been named Bob. I could have had a fabulous heading like, Bob’s Kabobs! But, John is not Bob, and he’s moved far, far away to a new home at 8,500 feet. That’s what you call “high living,” right? Dewey and I visited…
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Use the Broiler Pan
Use the broiler pan. You read that correctly. Use your broiler pan for more than just broiling. And, by the way, do you ever use the broiler function on your oven? Lots of people use their broiler pan and rack for cooking bacon, but I believe that’s it. How do I use my two broiler…
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Tzatziki Salad & Greek Style Chicken
Refreshing is the word for the hottest days of summer. We want it easy and fast in the kitchen, and we want the results to be tasty and refreshing. Tzatziki salad is assembled well ahead of time–even the night before. Thinly slice cucumbers tossed with the traditional tzatziki dip ingredients. Cool. Refreshing. Delicious. This is…
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Fresh Herb Rub
I use this rub with thick-cut bone-in pork chops, but you may want to rub it into a couple of pork tenderloins or a bone-in pork loin. Actually, I’m wondering when I can try it with grilled chicken parts or even a roasted whole chicken. How about vegetable kabobs or grilled portabello mushroom caps? My…
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PROBLEM SOLVED
Fruits and vegetables do not come in standard sizes. Neither do they ripen on your schedule. Often, for example, we miss the ideal time for using a tomato, and we need to do a little problem-solving. How to salvage a beautiful (and expensive) heirloom Mr. Stripey. when it has large soft spots? Well, read on…
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United Nations of Food
What do you do when you love to eat American and Chinese and Greek and Italian and Indian and… If you’re me, you have a refrigerator and pantry filled with cuisine-specific spices, sauces and other ingredients for a United Nations of cooking. Also, if you’re like me (in another way), you come up with outlandish…
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Smitten With Smitten Kitchen
Deb Perelman is amazing! Deb is the genius behind the popular website, Smitten Kitchen. She’s such an inspiration, cooking and taking fabulous photos of her cooking creations in a “tiny NYC apartment.” Recently, I had an opportunity to cook a couple of recipes from her book “Smitten Kitchen Keepers” for our community cookbook club gathering.…
Despidoodle
the digital alias of Despina Panagakos Yeargin
καλώς ήρθατε!
The Greek words (above) mean welcome!
My name is Despina Panagakos Yeargin, but most people know me as DespiDoodle, a creative people-loving human. I love to share, and I enjoy feeding people. I’m so happy that you’re here.
