Time flies faster and it seems like we just had a birthday a month ago so what’s the big deal. Our minds, filled with a lifetime of useful and useless data, don’t have room for much else, like remembering how old we actually are. (This year I had to subtract my birth year from the current year to figure it out. The one thing I do look forward to on my birthday is choosing what’s for dinner; it’s a family tradition....
This lasagna soup recipe is warm and hearty, full of tender noodles, savory beef and sausage meatballs, spices, and a tangy cheese topping that melts in to create a creamy soup. The show-stopper is the rich, tomato broth made with canned tomatoes from Europe. This blend is the perfect combination! The key to this classic lasagna soup is the tomatoes. They are so rich and full of fresh tomato flavor....
Mediterranean Bowl This Mediterranean Bowl was inspired by CAVA, a Mediterranean fast-casual restaurant. I tried CAVA on a recent trip to Austin, TX and I fell in love! It reminded me of a Chipotle, but with Mediterranean food instead of Mexican food. I couldn’t wait to get home so I could recreate all the fresh and delicious flavors. This bowl makes a perfect lunch, chock full of healthy protein, flavorful rice, and also all your favorite bright and fresh Greek flavors....
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It’s an easy way to take a recipe that relies on butter up a notch in flavor. Just by cooking the butter a little past the melting point results in the milk solids in the butter browning, and creating a wonderfully nutty aroma. It’s fun to do with butter-based sauces (check out these scallops in a brown butter caper sauce), baked goods that call for melted butter (like these brown butter chocolate chunk cookies), or with vegetables such as winter squash that you sauté in butter....
“It’s funky. Abrasive. It’s not afraid to get in your face and call your mama ugly.” That’s how black bean garlic sauce was first described to me. I was one of the RA’s in the dorms way-back-when in college and some of my freshmen residents were teaching me how to use a wok. One of them tossed the sauce in with some cooked chicken and greens and as the steam and smoke rose the air became salty and pungent....
Every now and then, I just have to bake something. Anything. It’s almost always more about the baking than the eating. So, you’ll find me walking around the neighborhood, knocking on doors, and giving whatever it is away. Perhaps due to an unusually large spate of baking on my part, one of my neighbors has been passing up my offerings of sweets and homemade buttermilk biscuits, saying, “No thanks, I’m good....
What is Kalua Pork? If you have been to Hawaii or a luau, chances are you have had shredded Kalua Pork with Cabbage. This is one of my VERY favorite Hawaiian dishes because it is just so juicy and flavorful. In Hawaiian, the word “kalua” means “to cook in an underground oven” or imu. Traditional Kaula pork butt is seasoned with Hawaiian sea salt and wrapped in ti leaves, banana leaves or coconut palm fronds....
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How To Grill Salmon with Skin Use skin-on fillets and place the salmon fillets on the hot grill skin-side up (flesh side down) first. The fillets, when raw, won’t flake and fall apart like they will when they are cooked. So, you sear the raw flesh side first, only enough to get some good grill marks and an edge of cooked fish, then you carefully flip it and finish your cooking at a lower temperature with the skin-side down (flesh side up)....
While there is no rule book on how to put together a cheese plate this post should help give you a bit of guidance on how to best prepare an interesting and flavorful selection of cheeses for your next social event. Selecting Cheese for a Cheese Board Any cheese plate should have diversity to it in terms of style, selection, appearance, and flavor. There are any number of ways you can go about this....
Usually we just buy them at Trader Joe’s, but if you can get a good deal on a lot of peppers, you can easily make and can your own. It takes a while for red bell peppers to fully ripen into their redness, which I suppose is why they cost more than the green variety. Late August is a great time to find them at a reasonable price at a farmers market or the supermarket....
Chopped oats provide these pancakes with plenty of texture and a satisfying nutty, earthy taste. Oatmeal pancakes are sure to please any palate but those sensitive to gluten will be especially appreciative of this breakfast because there is no wheat flour. Just make sure your oats are labeled “gluten-free!” A food processor makes quick work of this breakfast by blending whole oats into oat flour. Just set aside a small amount of oats to add to the final batter and grind the rest in your food processor (5 seconds!...
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The trick I’ve found (and that this recipe uses) is to soak the Brussels sprouts in water before seasoning and tossing them into the fryer. During soaking, water gets trapped between the leaves, which will turn to steam in the heat of the air fryer. This ensures that they don’t have an unpleasant, raw bite. I love air fryer Brussels sprouts as a side at dinner, but I’ve also been known to snack on them throughout the day....
