Pam Anderson's Blog, page 35

Mom’s Famous Southern-Style Baked Beans

  People don’t love Mom’s Famous Southern-Style Baked Beans, they love them. Some people, my husband included, might even say they live for these beans. How good are they? Let’s say we invited you to come for a BBQ at our house, but you had another commitment. Once you knew these baked beans were on

Jeni’s Bangkok Peanut Ice Cream

On Thursday night, the family celebrated my 29th birthday. Mom made fried chicken, her famous baked beans, potato salad, and cole slaw (have I told you how much I love that woman?). And for dessert, Sharon made Jeni’s Bangkok Peanut Ice Cream. I can hear it, “Ice cream? No cake?” For Sharon and me, this chocolate-peanut-butter-ice-cream obsession dates

Fried Five-Spice Shrimp Salad with Black Beans and Avocados

The first time I made these fried shrimp I was cooking them in the galley of a boat in the Caribbean. Many of these tiny islands lack fresh produce, so I served the shrimp in warm corn tortillas with smashed avocado, sour cream and a squeeze of lime. The Chinese Five-Spice is so flavorful, it

Island Time

A couple weeks ago we went on an incredible sailing trip with six friends in the British Virgin Islands. And for me, what is most memorable is not the beautiful sunsets, the free-flowing Pina Coladas, or the listerine-colored water. The highlight of the trip is that I did not have my phone or the internet

White Wine-Marinated Strawberries

I saw the first local strawberries at the grocery store the other day. There would have been a time when I would have immediately thought of making a strawberry pie or shortcake. Although I still make rich desserts like this for the big holidays, I tend to keep it simpler and lighter these days. White

Salmon Burgers with Yogurt-Cucumber Sauce

I’ve never been big on beef, so when Mom started making these salmon burgers last spring, they were immediately my favorite thing on the grill. What’s different about this salmon burger is that it’s not just a whole piece of marinated salmon or salmon obliterated in the food processor, Mom takes the time to finely

Penne and Spinach a la Vodka

A few weeks back I was pleasantly stunned to read that meat consumption is down 12% since 2007. No one’s sure if it’s just the economy or whether Meatless Mondays is starting to have an impact, but meat consumption is clearly down. I’d like to think it’s all the meatless delicious recipes we’re starting to

Raspberry Ice Bellinis

Here’s our last KitchenAid “Cook for Mom” brunch recipe, a festive drink inspired by the raspberry ice colored stand mixer we’re giving away. Bubbly is the perfect celebratory drink for Mother’s Day. Rather than flavor it with the usual orange juice, we decided on fresh raspberries, doused with Chambord (raspberry liqueur) and then frozen into

Strawberry-Rhubarb Galette with Whipped Cream

Last year we ran a version of this tart entitled Summer Fruit Galettes. Since then I can vouch this tart works equally well with fall and winter fruits like apples and pears. Now that spring’s here, I’m happy to report it’s extraordinary with the classic strawberry-rhubarb combo. When the tart last ran I suggested using refrigerated

Asparagus Salad “Nests”

Last summer Sharon posted a recipe for zucchini and yellow squash “ribbon” salad. Since then I’ve started shaving all sorts of vegetables–Brussels sprouts just a few weeks ago, carrots, mushrooms. And now that we’re in spring, it occurred to me that asparagus was perfect for ribboning too. I first envisioned this salad as a mound