Here’s a healthy alternative to frying ravioli…and less of a mess, too!
This shortcut version is more pickled than fermented. Either way, you’ll love this as a condiment with your favorite Asian cuisines…
The other night hubby and I watched Chopped, one of many favorite cooking challenges we enjoy viewing on the tele. The new episode featured ‘grandma vs grandma’ where four, sweet elderly ladies eagerly anticipated the surprise ingredients from their baskets.
Ever wonder what to do with the abundance of rosemary bushes growing in your front and/or backyard? Well, wonder no more!
The original ingredients were adapted from a restaurant I frequently visited in the Bay Area. I would often purchase the garlic spread by the pint so I can enjoy it at home. For many years now I have learned to perfect the recipe in order to differentiate from the original…thus making it my own.
Here’s a classic sandwich for a distinctive palette…a great combination of sweet and savory, yet light sandwich served on a grilled French Baguette. A perfect paring alongside a bright, crispy green salad!
A few days ago I made roasted pork butt…marinated for two days, slow cooked for eight hours, and broiled to perfection for 20 minutes with added Chicharrón crumbles on top. Given that it was just about three pounds of pork goodness, I knew I had to think of something to make with the left overs we were bound to have.