Ramen Burger (not in my house)

The Ramen Burger, which you can see on its official Facebook page, consists of a beef patty sandwiched between two pan-fried discs of ramen noodles, then topped with an arugula, green onions, and a “secret” Shoyu sauce (a type of soy sauce). Shimamoto got the idea while traveling abroad in Japan, where ramen bun sandwiches are common but not with beef, which is prohibitively expensive there.

via Ramen burger: Is the ramen patty or bun? Explained. – CSMonitor.com.




Squash Casserole

Life can be funny sometimes.  Every year the Thanksgiving menu never changes.  There was the occasional occasion where someone in the family said,

This is getting boring.  Time to change things up.

So a new dish gets introduced.  Everyone proclaims how delicious the new dish is but somehow the new dish is never to be seen again at Thanksgiving.  It took us a while to figure out but finally we figured out that boring was good.  And I’m not saying this squash casserole is boring.  You just have a tendency to forget how good it is.

So here’s to Thanksgiving with the same menu, the same people and one hell of a squash casserole.

  • 2 lbs yellow squash, rough sliced to 1/2 inch thickness
  • 1 medium sweet yellow onion, sliced
  • 3/4 C cracker crumbs
  • 2 eggs beaten
  • 2 C cheddar cheese, shredded
  1. Place the squash in a sauce pot with about an inch of water.  Bring to a boil, cover, lower the heat, and steam until just cooked through.  Drain, mash with a potato masher to a rough mash and set aside to cool.
  2. In a separate pan, saute the onion in butter until soft.
  3. Grease an oblong baking dish big enough to hold the squash (butter is better).
  4. Combine the eggs, 1 cup of the cheese, cracker crumbs, onions, and squash.  Mix well and place into the baking dish.
  5. Cover with the remaining cheese.  Bake in a 350 degree oven for 30-45 minutes until the cheese is browned and the sides are bubbly.
  6. Let the casserole sit for 10-15 minutes to firm up.  Serve warm.


The other day we got some squash from our relatives to be in Claremore, OK.  The instant The Boss saw these beautiful vegetables she said,

Make squash casserole.  Grill chicken.  Make a salad.

Yes Dear.

Notes – butter is better.  More butter is more better.  Salt and pepper to taste, but you really don’t need much of either.  Use cheddar to your personal taste.  I like sharp cheddar.  But I used what was already open in the fridge and I cannot tell you the sharpness.  Cracker crumbs – some Southerners swear by Ritz crackers.  I used plain saltines and they worked just fine.

Credits – Aunt Kathy.

Happy Birthday Arlo

Happy Birthday Arlo

Ole!  Today is Arlo’s first birthday.  Arlo is the son of my sons’ childhood babysitter.  This is but one cookie from an entire plate full of the most incredible cookies I’ve ever seen.  Many pictures were snapped to preserve the memory.


Big Apple Pancake

This dish is not a fam fav from childhood but a recent addition to recipe collection.  For weekend stay-over guests you need a tasty easy to prepare dish for breakfast or brunch.  This is especially true when you have repeat customers.  You can serve only so many scrambled eggs, bacon, sausage, potatoes, toast, pancakes, etc. before your guests start asking,

“Can we go out for breakfast?”

This recipe is a Gourmet Classic that I encountered in 2011.  We made it once only because we didn’t own a cast iron skillet and quite frankly,  we completely forget about this recipe.  One weekend we decided to do something a little different to hopefully blunt any thoughts of going out.  A cast iron skillet is mandatory (probably not but I made it up and it sounds good).  The only changes made to original recipe are the butter and milk.  The original Gourmet recipe calls for whole milk (we had 2% in the fridge) and sweet butter (salted works, trust me).  Serves about six.  Add fresh fruit and pass around the maple syrup.

Breakfast was served buffet style.  After all the guests served themselves and sat at the table, the room fell silent.  Yeah, it’s that good.

  • Preheat oven to 450 degrees.  Place a rack in the middle position.
  • Melt 2 T butter in a cast iron skillet over medium heat.
  • Core and peel one large golden delicious apple into 1/4 inch wedges.
  • Add apples to the skillet and cook turning once until they start to soften.  This takes 3-5 minutes.
  • Arrange apple wedges around the edge of the skillet.
  • With a hand beater mix 1/2 C all-purpose flour, 4 eggs, 1/2 C whole milk, 2 T sugar, 1/2 tsp vanilla extract and 1/4 tsp salt until smooth.
  • Pour mixture over the apples and transfer the skillet to the oven.
  • Bake for around 15 minutes or until the pancake is puffy and the edges are golden brown.
  • Dust with confectioner’s sugar, cut into six wedges, and serve.