Author: Michael Martens

30 Minute Dinner: Make a Fritatta

Weeknight dinners are a dilemma. You need to come up with something quick, but your family doesn’t want the same thing over and over again. Enter the Frittata. A favorite dish of Mother’s Day brunch and for using up left-overs, this egg dish is extremely versatile and makes a great quick meal choice. Just keep a few key ingredients in your fridge and you’ll be ready to whip up a quick meal in 30 minutes. Like I mentioned, the frittata is infinitely versatile. This egg dish is a carrier for all sorts of meats, vegetables and cheeses. Don’t want...

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Key Lime Ice Cream at Carl D’s Soft Serve

I’m a sucker for key lime pie, or anything that’s key lime flavored. So when I saw that Key Lime was the featured flavor over at Carl D’s Soft Serve in Stevens Point, I knew I needed to make a road trip. Hurry, though, cause if you are a fan of the key lime like I am, this taste is for a limited time only.  ...

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Pastrami Sandwiches

Cleaning out my fridge, I had a corned beef that needed to be eaten. A leftover from St. Patrick’s Day when corned beef brisket is cheap and plentiful. Rather than freezing the brined brisket, I instead to make a smoked pastrami. But pastrami aficionados will know that the process of curing, smoking, and steaming can take two to three days. And I wanted it for dinner tonight. So I took the best practices from several recipes and streamlined the process down to one day. But what do we give up by speeding up the process? Maybe a bit of...

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Deviled Eggs

Easter has just wrapped up, and I have a bunch of hard boiled eggs in the fridge. It’s a side effect of the kids needing to dye eggs for the holiday. Since I can only eat only so many straight hard boiled eggs, it was time to make one of my favorite dishes, deviled eggs. If you do a little searching, you’ll see quite a few different variations for this favorite post Easter holiday dish. I believe there is no right or wrong way to make them; so my version of deviled eggs is quite free form. I don’t...

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Apple Butter: Slow Cooker Style

A trip to the apple orchard is a penultimate fall activity. Picking fresh apples, sipping hot cider; maybe enjoying an apple treat. But our latest excursion also resulted in a copious supply of apples. So what to do? Make apple butter. If you never had apple butter, you are missing a sublime experience. It’s like autumn in a little jar. Sweet and tart, with the taste of cinnamon, nutmeg, and a hint of cloves. I like to spread the stuff on pancakes and french toast. For my wife, it’s an integral component of her Danish Aebleskiver. Apple butter isn’t...

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