Italian Sausage Puff Bake

Italian Sausage Puff Bake

Italian Sausage Puff Bake

Recipe by:  Designs by Jeanne R

The idea for this recipe came from my love of bread and egg casseroles, both savory and sweet that I make for brunch.  I decided that since this works so well for breakfast and brunch, why not create something for dinner using Italian ingredients? Continue reading

Inside Out Patty Melts

Inside Out Patty Melts

Inside Out Patty Melts

Sometimes it’s fun to do the unexpected, so why not make burgers a lot more fun by putting the toppings on the inside?!  Now I’m gonna warn you, these are some wildly delicious, and very satisfying Patty Melts.  Imagine biting into the pan fried and toasted, buttery goodness of the rye bread, then the juicy ground beef with caramelized onions and Swiss cheese oozing out from the center.   You get the picture…I’ll say no more! Continue reading

Pork Carnitas

Pork Carnitas

Pork Carnitas

Recipe by:  Designs by Jeanne R

This is a good “go to” recipe when I’m busy with a project around the house, since there’s very little prep work.  It’s great to be about my work, but as I smell this cooking away, I smile, knowing that later in the day we’ll be rewarded with a delicious home cooked meal. Continue reading

Southwestern Quinoa

Southwestern Quinoa

Southwestern Quinoa

Recipe by:  Designs by Jeanne R

Southwestern Quinoa you ask?  Sure, why not?!  Anaheim green chilies are really plentiful in Tucson this time of year, and you can usually purchase them by the box or burlap bag at many of the markets.  If you’re really fortunate, you’ll find a temporary roasting station set up outside, that will do the roasting for you, which will save a lot of time.  Many Tucsonans take advantage of this seasonal market (coming from New Mexico) to package and freeze the chilies for future use. Continue reading

Pork Back Ribs with Orange Marmalade Sauce

Pork Back Ribs with Orange Marmalade Sauce

Pork Back Ribs with Orange Marmalade Sauce

Recipe by:  Designs by Jeanne R

Through much trial and error over the years, I’ve discovered that the secret to really tender, juicy ribs is to cook them low and slow. I bake mine in the oven, from late in the morning, and pretty much forget about them until dinner time.  The way I cook mine, you’ll need a large roasting pan with a good fitting lid.  This is a necessity, as this method involves hardly any liquid, but it forms a nice steam.  I’ve used all sorts of liquids, from juices to ale, but I find that good old fashioned water does the trick, with the majority of flavor coming from the sauce that gets added at the end. Continue reading