Celebrating hubby’s Birthday

I’m thrilled to say the last few days have had some ups and downs but nothing can make your day better if you have two planned dinners celebrating life.


You just have to put your troubles aside and focus on these days of pure celebrations.  Life is so precious and we as a couple are more than ever appreciating what we are truly blessed to have right at this moment for tomorrow we do not know.

Dinner #1. Italian 

Dinner #2

Dinner # 1 was delicious from start to finish. Price within a special night worthy.

Dinner# 2 pricy and not worthy of what we expected. Fair to say the least.

I hope you enjoyed our special OUT TO DINNER CELEBRATIONS!

As always,

 

Stuffed hamburgers

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• 1 pound hamburger
• 1 small onion, chopped
• 1/2 cup cracker crumbs
• 1 teaspoon salt
• 1 dash pepper
• 1 large egg, beaten
• 2 tsp. Better than bouillon seasoning 
• 2 cups hot water (or use 2 cups beef broth in place of Better than bouillon)
• 1/4 cup ketchup
• Cubes of your favorite cheese .  I used pepper jack cheese

Season ground beef as above 

In a medium size frying pan on medium heat add several tablespoons vegetable oil.

Add stuffed hamburgers to pan.  Brown slowly and flip over to brown both sides.  

Remove from

Pan and place in a baking dish.

In the pan add 2 cups of hot water with 2 teaspoons “better than bouillon” or beef broth making sure to scrape any drippings into the mixture to enhance the liquid.  Pour over stuffed hamburgers and Bake 350 for about 45 minutes covered.

Served with your favorite side.

Fall colors 2026

Sweet and sour Pork butt roast

TODAYS PORK BUTT ASIAN FLARED ROAST

I pretty much followed the below recipe. I did use bone in pork butt.

Melt-in-your-mouth tender pork shoulder roasted until ultra-juicy, with a sticky, caramelized honey garlic glaze and a golden crispy exterior! Easy to shred and packed with flavor in every bite.

Ingredients

4-5 Ibs pork shoulder (or pork butt)( mine was bone-in)

1/2 cup honey

6 cloves garlic, minced

1/4 cup soy sauce

2 tbsp apple cider vinegar

2 tbsp brown sugar

1 tbsp Dijon mustard

1 tsp smoked paprika & garlic powder

1 tsp onion powder

Salt and freshly cracked black pepper to taste

4 T vegetable oil

Directions:

Prep Pork: Preheat oven to 325°F (165°C).

Score the top fat cap of the pork shoulder in a diamond pattern. Season generously all over with salt, black pepper, smoked paprika, garlic and onion powder.

 

Whisk together minced garlic, honey ,soy sauce, apple cider vinegar, brown sugar, and Dijon mustard,smoked paprika, salt and pepper.

Slow Roast: Place the seasoned pork in a roasting pan or deep baking dish. Pour half of the honey garlic glaze over top. Cover tightly with foil and roast for 3 to 4 hours. I used a meat thermometer to test.

Glaze & Caramelize: Remove foil and brush remaining glaze all over the roast. Increase oven temperature to 400°F (200°C) and bake uncovered for another 20-30 minutes, spooning pan juices over top, until the exterior is deeply caramelized and crispy.

Serve: Rest for 15 minutes before shredding or slicing, spoon pan juices over top, and serve.

I made cider vinegar, olive oil, sugar , salt and pepper slaw.  

Jasmine rice too!

Recipe for German Spaetzles'

Today's side dish was Spaetzles with cabbage and onions.  If you enjoy cabbage I suggest a medium head  sliced on the thinner side.  Also about the same size medium onion sliced thin as well.

NOTE:  Today I used whole milk as my choice instead of milk and water.  I did not rinse spaetzles because I am making cabbage onions with spaetzles for a dinner I am attending.

You can follow the recipe as below or use any type milk, whole, 2,1 % will work fine  

for this recipe.  I have followed it exactly and it's great.  I just play with food as you know and I tried the whole milk since I had it already.  So no need to run out for milk.  I wouldn't use all water.  The milk makes them tender.

After I drained the spaetzles I added a little butter because I was not adding to the cabbage until later in the day.  I didn't want them to stick together.  It is not necessary if you are using them immediately.

This spaetzle maker was bought at a kitchen store but Amazon has them for as low as $13.99.

Batter should be on the thicker side.

https://youtube.com/shorts/43oYc5GhWf0?is=16FiVKK_gQQo8t-y

German Spaetzle Recipe (Mom’s)

2 1/2 cup flour

¼ tsp. Salt

2 eggs

½ cup milk

½ cup water

Mix ingredients ..Note: If you have a spaetzle maker.. In a medium pot bring 3 or 4 qts. water to a boil, place  spaetzle maker over pot of boiling water, push back and forth until all is used . Stir while they are boiling..  

Note: If you do not have a spaetzle maker drop by ¼ tsp. into boiling water. When spaetzles have risen  top, allow to slow boil for about about 5 minutes or until spaetles rise to top.  When they come to top allow to cook for about 5 minutes.    

Drain.

***Note: Rinse if using for soup.  If not do not RINSE and add butter or desired topping. Grated cheese is a nice touch.

***In my opinion these can easily be topped after draining and while hot with pesto, butter and cheese of all types depending on how or what you are serving these with.  Maybe even a little marinara sauce and Italian cheese.  Interesting ways to serve spaetzles and although the dish is of German origin explore ways you may like to top them.  Happy Cooking!