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.
Happy New Year! Nice to be back…
Well I’m not much for small talk, with the exception of a few things, such as intimate conversations about food. Today, I simply wanted to share this wonderful sweet-tooth craving recipe with you but rather with a healthy alternative in mind. If you can recall from one of my past blogs I mentioned that our deep fryer broke. That was two years ago, and I have yet to replace it… Meanwhile, I still like my fair share of ‘fried’ goodies, but have been meaning to find a way to substitute the ‘frying’ with ‘baking’ without losing the originality of its flavors.
There’s been a request for pizza lately from our little guy…so I thought I make his favorite, which is pepperoni pizza…BUT double decker style!
So this is exactly the kind of recipe you can dive into for those lazy, yet impatient days you may be having…as well as, when everything you need is readily available in the kitchen.
Yesterday I made homemade butter (A very simple recipe using 1/2 pint of whipping cream and a mixer, which I will share with you all later)…and of course, what derives from butter is buttermilk. I had about 1 1/2 cup of buttermilk that I couldn’t let go to waste. So this afternoon, despite the migraine, I managed to make buttermilk biscuits. Meanwhile, I still ended up with 1/2 cup left of buttermilk…
How about a simple, homemade delicious way to satisfy your sweet tooth?! Well, what can be better than peanut butter and chocolate combined?
What to do with a bag of organic potatoes in the pantry, a slab of applewood smoked bacon in the fridge, and football games on Sundays? Well, combine these with homemade garlic aioli and you’ve got yourself a delectable gourmet snack!
For those hot, summer days…or you just don’t know what to do with watermelon aside from having them plain. Here you go!
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.