There is one dish that I remember growing up. One that was very popular with my dad. At any mexican restaurant, you could always catch him ordering the Chile Verde.
We are always trying to find inspiration in the current trends. I’m always walking through my favorite stores and browsing Pinterest looking for it and they never fail me.
These cookies are thin, they are crunchy, as a matter of fact… I wouldn’t even call them cookies. Crisps. Yeah, that’s it.
Before you say “ew, yuck” on the flavor combination, just hear me out for a second. This ice cream is delicious and almost tastes like mousse. It is so creamy, fluffy and light, you would never know it wasn’t made in a maker. Yes, it doesn’t even need an ice cream maker or salt! It only requires a few things and will take less than 10 minutes to make! I bet you already have most of the things on hand!
Baby Bok Choy (I suggest 1 per person)
Stayed up a little late last night? Here’s a quick sandwich that will give you energy and takes only a few minutes to make.
St. Patrick’s Day is coming up, which has me feeling all things Irish. It is nearly impossible to go out and drink bright green beers with small kiddos, so now we celebrate as a family with all the Irish eats. As an old Irish Proverb says, “laughter is brightest, where food is best,” and I couldn’t agree more. I’d much rather sit around the table eating a great meal with my family, opposed to a day out on the busy downtown streets. And this meal really is the best! I combined some Irish food favorites with Guinness to create a Guinness Braised Corned Beef With Cabbage recipe. Guinness has such a deep and rich flavor which pairs perfectly with corned beef!
3/4 pound hot Italian sausage
1 medium yellow onion, cut into 1/4-inch-thick half-moons
1 medium green bell pepper, seeds and ribs removed, cut into 1/2-inch-thick strips
1 medium red bell pepper, seeds and ribs removed, cut into 1/2-inch-thick strips
1 1/2 teaspoons coarse salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 twenty-eight-ounce can whole tomatoes, seeded and chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Lemon-Bleu Stuffed Tomatoes Recipe
2 tablespoons dry white wine
2 teaspoons finely minced shallots
8 ounces cream cheese, softened
1 teaspoon finely minced garlic
½ teaspoon Nielsen-Massey Pure Lemon Extract
⅛ teaspoon white pepper
¼ teaspoon cayenne pepper (optional)
5 ounces blue cheese crumbles
2 pints cherry tomatoes (approximately 48)
I personally don’t talk about seafood a lot on the blog and there’s a reason. I’m not much of a fan, never have been. No matter how much you tell me it doesn’t taste like fish, chances are I probably will think it tastes just like fish.
My family and I love this time of year and I wanted to make new stockings for our fur babies, Oscar and Lily. Last year they had some tiny little stockings that didn’t hold much. I wanted to make averaged-sized ones for them, too.
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Sorry for the lame title but I couldn’t help myself.
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
1 large eggplant