I love an occasional spicy Bloody Mary with just a hint of vodka…but, for a healthier Bloody Mary this classic, guilt-free version is sure to please any V8 fan!
A typical day, doing typical things…one of which was bingeing on the Cooking Channel, particularly Beach Bites with host Katie Lee. After a couple of hours and a handful of episodes later, I was definitely inspired.
Although my family and I reside within distance of vast vineyards, wineries, apple orchards, and generally an agrarian’s dream community, there is one disadvantage or the-lack-of when it comes to buying certain products–the mere luxury of nearby
(less than an hour away), culturally diverse markets in a quest for making international dishes I crave for…
This shortcut version is more pickled than fermented. Either way, you’ll love this as a condiment with your favorite Asian cuisines…
Just a little somethin’ to end your evening on a sweet note!
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.
Hello! Hello! It’s been a few weeks… Well today I wanted to share a great recipe for another food trending item: The Pretzel Buns. I love the texture, and rustic look of this bread.
Improvise, improvise, improvise…I’m big on this when it comes to recipes. Most times, whilst sitting in my little corner kitchen desk, I’ve already figured out what I am going to cook for tomorrow’s dinner whilst, in my head, prepping the ingredients for tonight’s family meal! There are thousands, upon thousands of recipes on-line where I gather my ideas from. Other times, I just turn around to grab one of my cookbooks. What I love to do, however, is improvise…and this is what I have done with this recipe.
The other day I purchased sweet potatoes with the mind-set of making baked potato fries, BUT I really wanted to do something different; and quite honestly, something that will satisfy my sweet tooth, as well! So I perused through the world-wide web and voilà! I stumbled upon a profoundly challenging recipe…to make my first flan, and hopefully the first of many!
Out with the cronuts and in with the ramen burger! A meat patty sandwiched between two fried ramen noodle buns, the ramen burger debuted and trademarked in Brooklyn on August 2 by inventor, Keizo Shimamoto.
First came the trend of the pork belly, a boneless cut of fatty meat from the belly of a pig…which essentially spells B A C O N! with a capital Y U M! Today, we have the Frankenstein version of a doughnut, merged into a form of a croissant, the cronuts. This trending, decadent croissant-doughnut fusion has a definitive height on the media sphere. I am seeing cronuts everywhere! And, because it’s Trendy-Food-Tuesday, I am so having a cronut moment…Let’s do this, shall we?