How you doin’? These beautiful Screwy Cajun Swamp Doggies are scored, marinated with onions in a savory, Cajun-seasoned marinade and cooked in a cast iron skillet. Serve them in hot steamed hot dog buns with plenty of marinated onions and sauce.
 
The sausages used in hot dogs, such as frankfurters and wieners, trace back to Germany and Austria. Frankfurters originated in Frankfurt, Germany, as early as 1487, while wieners were developed in Vienna, in the late 19th century.
 
These sausages were brought to the United States by German immigrants in the mid-19th century, introducing Americans to the concept of elongated, seasoned sausages. While the sausages themselves were European in origin, the hot dog as a sandwich in a bun, was popularized in the United States. German immigrants like Charles Feltman in Brooklyn, New York, who began selling sausages in rolls in the 1860s, created a convenient street food for walking, working-class Americans. Emil Reichel and Sam Ladany in Chicago later developed the Chicago-style hot dog for the 1893 World’s Fair, further cementing the American identity of hot dogs.
 
Prep time: 10 minutes
Marinade time: 8 hours minimum or overnight
Cook time: 20-25 minutes
Yield: 8 servings
 
Ingredients 
8 hot dogs (I prefer Nathan’s or Hebrew National)
2/3 cup Italian dressing
2 tablespoons Worcestershire sauce
2 teaspoons Cajun seasoning (You can use McCormick seasoning or make your own—see my Homemade Cajun Seasoning recipe below)
2 medium onions, thinly sliced
2/3 cup water
1/4 cup ketchup
1 tablespoon spicy brown mustard (I prefer Gulden’s)
8 hot dog buns (steamed soft)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Using a sharp knife, make shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4-inch deep and 1/4-inch apart to make the screwy look.
3. Place the scored hot dogs in a large resealable plastic bag and add the dressing, Worcestershire, Cajun seasoning and onions.
4. Seal the bag tightly and turn to coat everything thoroughly.
5. Refrigerate the dogs for at least 8 hours, or overnight for best flavor, flipping the bag occasionally.
6. Preheat a large cast iron or metal skillet over medium-high heat. 
7. Remove the hot dogs from the marinade, letting excess drip off, and add to the hot pan. Reserve the onions and marinade.
8. Cook, undisturbed, until browned on one side; about 2 minutes.
9. Rotate the hot dogs and cook until mostly browned; 2 to 3 more minutes.
10. Add the reserved marinade and onions to the pan and cook, stirring occasionally; about 2 minutes.
11. Add the water to deglaze the pan and cook, stirring to loosen any browned bits from the pan.
12. Reduce heat to medium-low and simmer until onions are very tender, 10 to 15 minutes, stirring occasionally.
13. Stir in ketchup and mustard and simmer a few minutes longer.
14. Serve hot dogs on buns topped with plenty of saucy onions.

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ChefSecret:  Say cheese—okay, add a little shredded pepper-jack cheese on top of every dog, adding a bit of creamy goodness to each mouthful.
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                                                        Ed’s Homemade Cajun Seasoning
Cajun seasoning is a savory mix that balances paprika, garlic powder and onion powder with layered pepper heat. It usually includes black pepper, white pepper, and cayenne. Dried oregano and thyme add an herbal lift. The goal is balance. You should taste the food first and the spice second. When the seasoning blend is fresh and well mixed, it works on seafood, chicken, pork, vegetables, soups and rice dishes. It even shines on snacks like fries or popcorn.

Ingredients 
2 tablespoons paprika
2 tablespoons garlic powder
2 teaspoons cayenne
2 tablespoons dried oregano
1 teaspoon dried thyme
1 tablespoons onion powder
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
 
Directions

1. Using a whisk, combine all of the ingredients.
2. Store in an airtight container for up to 6 months.

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Quip of the Day: Q. Why did the hot dog go to the gym?  A. To get better buns.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #SwampDoggies #CajunHotDogs #CajunSpice #Sausage #ChicagoDogs #Frankfurters #Lunch #Dinner #Onions #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

ow you doin’? Undoubtedly you have heard about the outbreak of a food borne illness that has been linked to a lettuce supplier and a fast food chain. Personally, I’ve been a bit wary about buying lettuce just for that reason. But it’s summertime and it’s hot and I do love my salads.
 
My Cucumber, Tomato & Onion Salad is made with sliced cucumber, juicy tomatoes and sweet onions tossed in a sweet and tangy vinaigrette. It’s super easy to prepare, has tons of flavor, and is perfect for a warm summer day. The best and safest thing for now—no lettuce! Salads may be the symbol of dieting and healthy eating, but that doesn’t mean they can’t be a source of tasty dinners.
 
Prep time: 15 minutes
Marinate time: 2 hours
Yield:  6 servings
 
Ingredients 
1 cup cold water
1/2 cup distilled white vinegar
1 tablespoon balsamic vinegar
1/4 cup vegetable oil (I use olive oil blend or peanut oil)
1/4 cup granulated sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 peeled and sliced cucumbers, 1/4-inch thick
3 tomatoes, cut into wedges
1 sliced small, sweet onion, separated into rings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Whisk the water, vinegars, oil, sugar, salt and black pepper together in a large bowl until smooth.
3. Add cucumbers, tomatoes, and onions; stir to coat.
4. Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results. Toss gently after the first hour to ensure the ingredients marinade through.
5. Leave the salad refrigerated until just ready to serve.

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ChefSecret: This is just the basic recipe. You can add all kinds of great things to it like hard cooked egg, feta cheese, sunflower seeds, black olives, pistachio nuts, herbs, shrimp and whatever you think your taste buds would love. I also like to substitute halved cherry tomatoes when they are on sale.
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Quip of the Day: Q. Why did the cucumber need counseling?  A. Because it had too many issues with its salad dressing!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #Entrees #EntreeSalad #CucumberTomatoOnionSalad #Cucumber #Tomato #Onions #BalsamicVinegar #OliveOIl #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Burger Bowls capture everything you love about a classic cheeseburger in a fork-friendly form. Crispy fries act as the base, soaking up juicy, seasoned beef with hints of mustard and ketchup.
 
The creamy, tangy sauce ties it all together, while fresh lettuce, tomatoes, and pickles add crunch and brightness. It is savory, slightly sweet, and satisfying with every bite.
 
Prep time: 20 minutes
Cook time: 30 minutes
Yield:  4 servings
 
Ingredients 
1 (28 ounce) package frozen French fries
1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika
3 tablespoons yellow mustard, divided
3 tablespoons ketchup, divided
1 teaspoon kosher salt, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 tablespoon olive oil
1 pound 80/20 ground beef
1/2 teaspoon ground black pepper
4 cups chopped iceberg lettuce
1 1/2 cups cherry tomatoes, halved
1/2 cup diced dill pickles
1 cup shredded Cheddar cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Prepare the frozen fries according to package directions until golden brown and crisp; about 20 minutes.
3. While the fries are cooking, whisk together the mayonnaise, relish, vinegar, paprika, 2 tablespoons mustard, 2 tablespoons ketchup, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder in a bowl; set aside.
4. Heat the oil in a large skillet over medium-high heat.
5. Add ground beef in large pieces; sprinkle with black pepper and remaining 1/2 teaspoon each salt, garlic powder, and onion powder.
6. Cook the beef, undisturbed, until deeply browned on the bottom; about 3 minutes.
7. Turn and cook the beef, breaking into large crumbles and stirring occasionally, until browned and cooked through; 2 to 3 more minutes.
8. Stir in remaining 1 tablespoon each mustard and ketchup; cook, stirring gently, until coated and slightly caramelized; about 1 minute.
9. Remove from heat.
10. Divide hot fries evenly among 4 shallow bowls, arranging as a base.
11. Spoon hot beef mixture into one section of each bowl.
12. Arrange lettuce, tomatoes, and pickles in separate sections around beef.
13. Sprinkle evenly with Cheddar cheese and drizzle evenly with reserved sauce, to taste.
14. Serve immediately with more sauce on the side.

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ChefSecret: If you have an air fryer available, use it to crisp the fries.
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Quip of the Day: I was enjoying the most delicious burger bowl at the food court.
A vegetarian looked at my burger and said, "You know, a cow died so you could have that burger."
Mid-bite, I looked at his salad and responded, "Maybe he died because you keep eating all its dang food!"
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
 
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Lunch #Dinner #BurgerBowl #Burger #Hamburger #Ketchup #Mustard #FrenchFries #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Despite the name my Big Old Summer Salad is a take on an Italian-American specialty. It is part green salad and part antipasto salad. It typically combines crunchy lettuce mix (romaine, iceberg, and radicchio), sliced cherry tomatoes, red onion, olives, shaved Parmesan cheese, and pickled peppers like pepperoncini. I like to add a measure of salami and pepperoni.
 
My dressing is a typical red wine vinaigrette with garlic and dried oregano, plus a little mayonnaise to mellow it out. You can skip the mayonnaise, if you'd prefer, and toss the salad in a more traditional red wine vinaigrette.
 
Prep time: 30 minutes
Yield: 4 to 6 servings
 
Ingredients 
1 garlic clove, smashed
1/2 teaspoon kosher salt
2 tablespoons mayonnaise (optional)
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 large torn romaine heart leaves
1 small head of radicchio, halved, cored and coarsely chopped
1/4 head of iceberg lettuce, coarsely chopped
1 thinly sliced tender celery rib
1/2 small thinly sliced red onion (optional)
15 sliced cherry tomatoes
15 pitted green olives, cut in half
8 pepperoncini (whole or chopped)
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
3 ounces chopped dry salami
2 ounces chopped pepperoni
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large salad bowl, mash the garlic into a paste with a generous pinch of salt.
3. Whisk in the mayonnaise, vinegar, mustard and oregano, then whisk in the olive oil.
4. Season with freshly-ground black pepper to taste.
5. Add all of the remaining ingredients into the bowl and toss well.
6. Serve immediately on a chilled plate with chilled forks.

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ChefSecret: You can dress it up even more and include half cup croutons, canned chickpeas, or cubes of soft white cheese. Also consider artichoke hearts, cucumbers, fresh basil and arugula.
​-------------------------------------------
Quip of the Day: How do you make a honeymoon salad?  Lettuce alone, without any dressing!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

​#Salad #Entrees #EntreeSalad #BigOldSummerSalad #AntipastoSummerSalad #Salami #Pepperoni #Mangia #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Cold noodles? That’s right, Cold Noodles. This might be considered to be an Asian version of macaroni salad. My version of Savory Asian Sesame Peanut Noodles can be on the table ready to eat in about 20 minutes—perfect for a weeknight dinner or weekend lunch. Most of the ingredients you have right in your pantry. The sauce is loaded with nutty, sweet, and salty flavor. Serve it as a great side dish or add any protein and serve it as a main course.
 ​
Savory Asian Sesame Peanut Noodles were an all time favorite at Wan-Q Szechuan restaurant in West Los Angeles. I redeveloped it for my own China Rose Restaurant in Arlington, Texas.
 
I like to use soba noodles in this recipe. They are chewy and have an earthy flavor which perfectly complements the peanut butter and sesame dressing. If you can’t find soba noodles, rice noodles and egg noodles are also great options.
 
Savory Asian Sesame Peanut Noodles are best served cold, which is great because you don’t need to reheat them if you end up with leftovers. They are even great on picnics. Dress the noodles up with a garnish of sesame seeds and sliced green onion.
 
Savory Asian Sesame Peanut Noodles and sauce can be made ahead of time and stored separately in the refrigerator in airtight containers for up to 2 days. When you are ready to serve, add a tablespoon of warm water to the peanut sesame sauce to thin it out, then toss the noodles and sauce together. There is no need to reheat it—it’s best served cold!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
For the noodle
8 ounces dry soba, rice or egg noodles
2 tablespoons toasted sesame oil, divided
 
For the sauce
3 tablespoons natural peanut butter
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated or pressed garlic
1-1/2 tablespoon toasted sesame seeds, for garnish
1 tablespoon peanuts, chopped
1 green onion, tops, sliced, for garnish
 
Directions
To cook the noodles

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of salted water to boil over high heat.
3. Add the noodles and cook the noodles, following package instructions; about 8 to 10 minutes.
4. Drain noodles into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.
5. Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the refrigerator to keep cool while you prepare the sauce.

To prepare the sauce

1. In a small bowl, add the remaining  tablespoon of sesame oil, peanut butter, soy sauce, honey, rice vinegar and garlic. Mix until combined and smooth.

Assemble the noodles

1. Scrape the peanut sesame sauce on the cold noodles and toss it to combine. Garnish with sesame seeds, chopped peanuts and green onions.

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ChefSecret:  Toss the cooked noodles with sesame oil immediately after rinsing and draining them. This will make sure the noodles don’t stick to each other with an added pop of roasted sesame flavor.
Optional ingredients include carrot or red pepper shreds for color, ginger slivers for flavor, edamame or cucumber for texture… anything that makes you happy!!

I prefer to use natural peanut butter because it contains no additives or sweeteners; the only ingredients are peanuts and salt. Natural peanut butter blends more easily into the sauce.

Quip of the Day:  Q: Why did the noodle refuse to play cards?  A: It was afraid of getting “sauced”!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Salads #Sides #SesamePeanutNoodles #SobaNoodles #EggNoodles #PeanutButter #NationalPeanutBoard #NPB #Sesame #ColdNoodles #AsianRecipes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I like thick and hearty soups. Even during the warm weather months, I’m game for soup and salad. When the weather turns cold, I usually opt for soup and sandwich. Our local supermarket carries a good variety of packaged fresh soups that I can quickly heat in the test kitchen and have a great tasting lunch. Or I whip up one of my favorite soups in the Instant Pot.
 
I used to add croutons but then discovered the best part of soup was dunking a buttery Grilled Cheese Dipper. This takes the place of dunking a traditional grilled cheese sandwich in a bowl of tomato soup.
 
Tomato soup is a soup made with tomatoes as the primary ingredient, or at least they should be. It can be served hot or cold and may be made in a variety of ways. It might be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and even meatballs.
 
The first published recipe for tomato soup appeared in 1832 in N. K. M. Lee's The Cook's Own Book. Eliza Leslie's recipe in her 1857 book, New Cookery Book, also contributed to the popularity of tomato soup.
 
However, the modern version of tomato soup was popularized by the Campbell Soup Company, which introduced its condensed tomato soup in 1897. This innovation made tomato soup much more accessible and affordable for many households.
 
Before the 1800s, tomatoes were often viewed as poisonous in Europe and America. It wasn't until food shortages during the Civil War that canned tomatoes became widely accepted, paving the way for tomato soup's rise in popularity.
 
Tomato soup has since become a staple in American cuisine, often paired with grilled cheese sandwiches, a combination that gained popularity during World War II.
 
Prep time:  20 minutes
Cook time:  25 minutes
Yields:  4 servings
 
Ingredients 
For the soup
1 tablespoon unsalted butter
1 cup diced yellow onion
1 tablespoon minced garlic
1 oz. (28-oz) can crushed tomatoes
3 cups low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
Thinly sliced fresh basil, for garnish
 
For the grilled chipper
2 tablespoons unsalted butter, divided
8 slices white bread, crusts removed
8 slices cheddar cheese
 
Directions
To make the soup

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large pot over medium heat, melt 1 tablespoon butter.
3. Add the onion and cook until it begins to soften, 2 to 3 minutes.
4. Stir in the garlic and cook until fragrant, 1 minute more.
5. Add the crushed tomatoes and broth and season generously with salt and pepper.
6. Bring the mixture to a boil, then reduce heat and simmer 15 minutes.
7. Stir in the heavy cream and top with basil.

To make the cheesy dippers

1. Using a rolling pin, roll bread into flat, 1/4-inch-thick squares.
2. Place 1 slice cheddar cheese on each piece of bread and tightly roll up.
3. In a large nonstick skillet over medium heat, melt 1 tablespoon butter.
4. Working in batches, add dippers to the skillet, seam-side down and cook, turning often, until bread is golden and cheese is melty, about 3 minutes.
5. Wipe the skillet clean with a paper towel and add 1 tablespoon more butter starting before next batch of dippers.

To serve the soup and dippers

1. Ladle the soup into warm bowls and serve with grilled cheese dippers on the side.

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ChefSecret:  If you like your tomato soup with a bit of a kick, add a 10-ounce can of Ro-Tel Original (Diced Tomatoes & Green Chilies) when adding the canned tomatoes.  And, of course, when tomatoes are in their peak season you can add chunks of fresh tomatoes as you desire.
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Quip of the Day:  I had no choice but to stop growing tomatoes. I was given an ul-tomato-m.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 

We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soups #TomatoSoup-GrilledCheeseDippers #TomatoSoup #GrilledCheese #SoupIsComfortFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Damn, it’s cold outside! Nearly two-thirds of Americans have been caught in the coldest weather in over 30 years. Time to make the soup!
 
Classic Chicken Noodle Soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables (feel free to add your favorites… there’s no wrong addition).
 
To get a homemade healthy stock flavor using store-bought broth, we simmer bone-in, skin-on chicken thighs in the broth before adding the rest of the soup ingredients. My Chicken Noodle Soup will warm the cockles of your heart.
 
By the way… the name of this crazy arctic blast/storm? Fern!
 
Cook time:  40 minutes
Additional time:  20 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped white onion
3 tablespoons minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 cups low-sodium chicken broth
2 pounds bone-in, skin on chicken thighs, whole
2 cups sliced celery
2 cups sliced carrots
2 cups frozen peas
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 cups cooked whole-wheat egg noodles
1/4 cup chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
4. Add the thyme and bay leaf; cook, stirring, for 1 minute.
5. Add the broth and whole chicken thighs.
6. Cover, increase heat to high and bring to a simmer.
7. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165° F, about 20 to 22 minutes.
8. Skim any foam from the surface as the chicken cooks.
9. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
10. Meanwhile, add the celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes.
11. Stir in the shredded chicken, salt, pepper and cooked noodles and cook until heated through, about 3 minutes more.
12. Remove from the heat and stir in parsley.

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ChefSecret:  To get a homemade stock flavor using store-bought broth, we simmer
bone-in, skin on chicken thighs in the broth before adding the rest of the soup ingredients. To make ahead: Cover and refrigerate, without the noodles and parsley, for up to 3 days. To serve, stir in cooked noodles and reheat, then stir in parsley.
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Quip of the Day:  Chicken soup is healthy for you.  As long as you’re not the chicken!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soups #ClassicChickenNoodleSoup #ChickenNoodleSoup #HeartySoups #SoupIsComfortFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? My favorite lunch at China Rose (my 16,000 square foot Chinese restaurant) was Wor Wonton Soup. I love all the flavors and textures. The difference between Wonton Soup and Wor Wonton Soup is the inclusion of added protein—roasted chicken, shrimp and barbecued pork. It is no doubt a meal in itself—lunch or dinner.
 
Now you may think with all these ingredients it must be difficult to make, but really it isn’t.  When it's mealtime, you just need to add some aromatics to a pot along with a carton of low sodium broth, and bring everything to a boil. Then add the frozen wontons to make a simple, flavorful soup.
 
I like to balance the soup with the addition of quick-cooking greens right before they are ladled out to serve. Then top each bowl off with green onions, sliced chiles, bean sprouts, cilantro or any other tender herb that will soften in the broth.
 
As the creative cook I know you are Wor Wonton Soup is a customizable meal starter or a complete dinner that you can whip up to suit a variety of preferences and needs. The aromatic broth, tender, juicy wontons, and fresh, vibrant greens make it taste like you devoted much more time than you did. I put a bowl of fried wonton skins on the table, making it easy to add a little crunchy texture.
 
My Wor Wonton Soup is fast and easy, making me feel like an imperial Chinese chef. Don’t be that lazy meal provider staring at an empty refrigerator… remember that your freezer holds the key to a delicious, wholesome 15-minute meal.
 
Frozen wontons should  bite-sized, versatile, tasty, and cook in less than 5 minutes. Because the fillings are fully cooked, it’s impossible to screw them up.
 
This recipe can be easily multiplied. If you must, use the calculator on your phone or ask Siri or Alexa.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  4 to 6 serving
 
Ingredients 
1 (32-ounce) carton low-sodium chicken broth ( I prefer Swanson or private label or rich homemade stock)
2 to 3 green onions, white and light green parts sliced (about 1/4 cup), thinly sliced dark green ends reserved for garnish (separate tops and bottoms)
1 (1-inch) piece of ginger, sliced into 5 rounds
1 tablespoon minced garlic
Salt, to taste (I prefer to use 2 teaspoons soy sauce)
20 mini wontons (I prefer Bibigo Korean wontons—any flavor)
8 to 12 peeled and deveined large shrimp, whole or sliced
4 to 6 thin slices of roasted or BBQ’d pork tenderloin
optional ingredients (see ChefSecret)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the chicken broth or stock, green onion bottoms, ginger and garlic to a medium sauce pot and bring to a boil over high heat.
3. Cover with a lid, reduce to low, and simmer for 8 to 10 minutes.
4. Remove the lid and season with soy sauce or to taste.
5. Bring the mixture back up to a boil, add the frozen wontons to the broth, and cook for 5 minutes.
6. Add the shrimp, pork and/or chicken and more soy sauce, as needed, to taste.
7. Ladel into heated soup bowls.
8. Top at once with reserved green onions tops and any other desired garnishes and toppings.

ChefSecret:  This is a dinner dish to experiment and have fun with. There's no wrong way to make this quick Wor Wonton Soup. Broth base can be traditional chicken soup with simmered chopped carrots, celery and onion with a teaspoon of oyster sauce. The veggies should be simmered until they're tender. Noodles can also be added though it might a little much with the won tons.

For more of a Thai-influenced soup, add Makrut lime leaves and lemongrass. If you like the flavor of hot and sour soup, add some tang with rice vinegar and stir in a whisked egg.

I like the look and taste of greens in my Wor Wonton Soup like baby spinach leaves bok choy, broccolini or even shredded cabbage. Depending on what you are using, you'll have to determine when to add it. For heartier vegetables, add them while the broth is simmering. More delicate greens, like spinach leaves, can go in after the wontons have cooked.

Quip of the Day:  Q. What does 2,000 pounds of Chinese food weigh? A. Won ton.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soup #WorWontonSoup #WonTons #Shrimp #Veggies #Pork #HealthyNew Year #MAHA2026 #HappyNewYear #HeresTo2026 #Recipes2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? This lunch meat loaf was perfect when we opened my upscale Palm Grill for lunch in Burlingame, California. I never thought we could make it at lunch, but it was perfect for the occasion and took us over the top.
 
My sophisticated Palm Grill Lunch Meatloaf with blue cheese and bacon is absolutely divine! Instead of the usual ketchup, tomato paste and brown sugar, this recipe has a slightly different combination of ingredients— it is an upscale version of the traditional and you’ll love it. This is my own personal creation! It is best served with mashed potatoes and asparagus.
 
Prep time: 15 mins
Cook time: 45 mins
Yield:  8 servings
 
Ingredients 
6 strips of thick-cut bacon
2 large eggs
1 cup finely chopped fresh spinach
1/2 cup sliced fresh white mushrooms
1/2 cup plain breadcrumbs
1/2 cup finely chopped yellow onion
1/2 cup heavy cream
1/3 cup crumbled blue cheese
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/2 pounds extra-lean ground beef
 
Directions

1. Preheat an oven to 350° F.
2. Line a loaf pan with the 6 strips of bacon.
3. Mix the eggs, spinach, mushrooms, breadcrumbs, onion, cream, blue cheese, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt and black pepper together in a large bowl.
4. Add the ground beef and mix thoroughly with gloved hands.
5. Roll into a loaf and fit it into the bacon-lined loaf pan. Bring the ends of the bacon over the top of the meatloaf.
6. Roll the meatloaf over so the bacon seams on the bottom of the pan.
7. Bake in the preheated oven until the meat is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160° F.

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ChefSecret: Serve with a simple red-eye whisky gravy.
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Quip of the Day:  Vegetarianism changes everything
A vegetarian walks into a bar and orders a beer. "Since I became a vegetarian, it has really changed everything in my life, even my music choices." the guy tells the bartender. "I've found Robert Plant to be a great alternative to Meatloaf."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Meatloaf #PalmGrillLunchMeatloaf #Bacon #PalmGrill #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? The Hot Brown is not your average hot turkey sandwich. The Hot Brown was invented at The Brown Hotel in Louisville, Kentucky to absorb the local bourbon that guests enjoyed well into the night.
 
A Hot Brown sandwich is an all-American hot turkey sandwich originally created by chef Fred Schmidt in 1926. It’s a variation of traditional Welsh rarebit and was one of two signature sandwiches created at The Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night dinners.
 
The Hot Brown is simply an open-faced sandwich of turkey breast and bacon, covered in creamy Mornay sauce and broiled until the bread is crisp and the sauce begins to brown.
 
The Hot Brown remains a local specialty and favorite of the Louisville area—even after 100 years and is popular throughout Kentucky.
 
Prep time:  20 minutes
Cook time:  1 hour, 15 minutes (well worth time)
Yield:  4 servings
 
Ingredients 
For the Turkey (Enough for 4 portions)
2 pounds boneless turkey breast with skin on
1 tablespoon kosher salt
1 teaspoon herbes de Provence
1 teaspoon oil
8 slices bacon
 
For the cheese sauce
2 tablespoons salted butter
2 tablespoons all-purpose flour
2 cups heavy cream
1 tablespoon brown mustard
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1/2 cup grated Pecorino Romano cheese
1 pinch freshly grated nutmeg
 
For 4 Hot Browns
8 slices toasted white bread
12 slices tomato
8 tablespoons grated Pecorino Romano cheese, or to taste
1 pinch paprika, or to taste
4 teaspoons chopped Italian parsley, or to taste
 
Directions

1. Preheat the oven to 350° F.
2. Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence.
3. Season the skin side with the remaining kosher salt.
4. Place the turkey skin-side up into an oiled baking dish.
5. Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148° F, 45 to 60 minutes.
6. Remove the turkey from the oven and let cool.
7. Place the bacon on a baking sheet lined with aluminum foil.
8. Bake the bacon in the hot oven until about halfway cooked, 10 to 15 minutes.

To make the cheese sauce

1. Melt butter in a pot over medium heat.
2. Stir in flour until combined to make a roux.
3. Cook, stirring occasionally, until roux smells like a cooked pie crust, about 3 minutes.
4. Whisk in the cream and mustard all at once.
5. Cook until the Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
6. Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.

Put it all together

1. Cut the turkey into thick slices. Pull off the skin.
2. Stack 2 bread slices on top of each other and trim off the crusts.
3. Cut 1 slice into 2 triangles.
4. Place bread in a small baking or rarebit dish set on top of a sheet pan.
5. Top the bread with 3 slices of turkey.
6. Place 3 tomato slices in between.
7. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese.
8. Sprinkle with paprika.
9. Lay the partially cooked bacon across the top.
10. Repeat with remaining ingredients to make 3 more servings.
11. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
12. Broil until bacon is crispy and the tops are well browned, about 5 minutes.
13. Place on napkin-lined plates and sprinkle parsley over each dish.

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ChefSecret:  You can use thick-cut deli turkey, so you don't have to roast the turkey yourself. You can substitute Parmesan cheese or a sharp Cheddar for the Pecorino Romano, if desired.
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Quip of the Day:  What did the turkey say to the turkey hunter on Thanksgiving Day? Quack, quack!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #OpenFaceSandwich #TheHotBrown #BrownHotel #OpenFaceTurkeySandwich #MornaySauce #Pecorino #Turkey #BrownMustard #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025