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Green Smoothie I needed this cool cucumber Green Smoothie in my life today. After taking in so much junk over the holidays, I am left feeling tired and puffy. I whipped up this green smoothie this morning and I am already starting to feel better. It is so amazing how fruits and vegetables make you feel good inside and out. I don’t know about you, but when I eat healthy, nutrient-packed food I have more energy, I am more in the mood for exercise, my skin feels better, and I think more clearly....

Even my father, who runs from fennel as if it were carrying plague, thoroughly enjoys this salad. Oddly, the naturally pronounced licorice taste of fennel is strongly muted by the vinaigrette, so only a hint comes through, and it is well balanced with the mint, shallots, and mustard. Beet and fennel salad from Lydia of The Perfect Pantry Warm beef and shaved fennel salad from Marc of No Recipes...

It used to be pretty popular in the 70s and 80s when I first encountered it. If I’m not mistaken it was one of the usual dressings for a typical California salad with mixed greens, alfalfa sprouts and sunflower seeds, that one could order at the aptly named Good Earth restaurant in Palo Alto. Green Goddess sounds like a dressing right out of Marin County central casting, but apparently it was invented in the 20s, by the chef at the Palace Hotel (beautiful hotel, still there) in San Francisco, to commemorate the actor George Arliss and his play, The Green Goddess....

Cauliflower Rice I’ve tried store-bought cauliflower rice several times, and I haven’t been impressed. I wasn’t convinced by the texture or the taste. However, I am always looking for ways to sneak more veggies into my diet, so I thought I’d give it a try at home. I was really happy with the results. The texture actually resembled rice and it tasted delicious! I am looking forward to incorporating this rice into some of my favorite meals....

If you own a food processor or blender, you should make mayonnaise at least once. It’s a quick, cheap thrill, and it’s good for your ego to boot, because it’s so easy. It takes longer to wash the food processor than to do the actual mayo-making. And yes, your homemade mayonnaise will beat what you can get from the store. I used to think mayonnaise was gross, but now I dip my fries in it, drag artichoke leaves though it, and slather it on sandwiches....

So of course I had to make my own batch the very next day. They’re so good! And oddly not as spicy as you would expect. Certainly not as hot as my regular jalapeño pickles. Just a little bit hot. Perky hot. And sweet and crunchy the way a bread and butter pickle should be. Safe Handling of Hot Peppers That said, the road to these pickled beauties was rather bumpy....

Mickey Caramel Apples – Apple Pie Flavor These Apple Pie Caramel Apples are a must have every time we go to Disneyland. My college friend, Nathan, first introduced them to me when we visited Disney recently and they’ve instantly shot to the top of my Disney food list. Creamy caramel, tart apples, a cinnamon graham cracker crust, the combination is perfection! Plus they’re so cute! These gourmet caramel apples are a hit at any birthday party, Halloween bash, or just a fun weekend treat....

A classic Philly cheesesteak consists of thinly shaved steak (usually ribeye or top round) and is traditionally cooked on a griddle. It’s a wonderful sandwich. When you bite into it you get the savory pieces of thin steak and melty, gooey cheese. Add in some good bread and caramelized onions and you are in for a treat! It can be served solo just loaded with meat or with sauteed onions and peppers....

This recipe takes a popular dish—mashed potatoes—and turns it into classic potato croquettes. They’re the ideal appetizer, especially when served with a simple sour cream dip. What Is a Croquette? The word croquette is derived from the French word croquer, meaning “to crunch.” The origin of the dish is hard to pinpoint, perhaps because there are versions of these breaded, deep-fried “dumplings” all over the world. No matter where in the world you are, a croquette is simply a main ingredient (typically meat or vegetables) bound together and then shaped, breaded, and deep-fried....

Oh man. My mouth is watering just thinking about these scalloped sweet potatoes. This is one of my favorite dishes. Everyone at the table will be asking for the recipe if the make this, it’s practically a guarantee. It’s that good! If you are a fan of rocky road flavor, you’ll especially love this one. It has thin sweet potatoes slices baked until fork tender at the base, topped with marshmallows, chocolate chips, and a sprinkling of almonds....

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The thing with cheesecake, however, is that it can take forever to make! There’s a lot of chilling time for a classic cheesecake. (I always let mine refrigerate for at least 12 hours!) Cheesecake in Half the Time! That’s where these bars come in. They cut that time significantly so you can make them in the morning and they are ready to serve by the afternoon. You can also eat them without a fork—bonus!...

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Homemade Baby Wipes You know we love the idea of homemade food. Hello! It’s a food blog! But yummy desserts and tasty entrees are not the only things that are better when you make them at home. Baby products, like these homemade baby wipes are another great place to dip into your domestic side. We have an amazing recipe for Homemade Window Cleaner too, and Homemade Lush Bath Bombs as well as a recipe for How to Make Your Own Produce Wash....

And so they should be! They’re simple to eat, tasty, and feel more substantial than a bowl of chips or a veggie platter. One of my favorite wing recipes is for sweet and sticky Japanese-inspired teriyaki chicken wings cooked in the pressure cooker. How to Make Chicken Wings in the Pressure Cooker Making chicken wings in a pressure cooker, such as the Instant Pot, simplifies the process. Prep is quick and easy, as you just place all the teriyaki sauce ingredients in the Instant Pot, then add the wings, and toss to coat....

More a stew than a soup, it uses Savoy cabbage (you could also use Napa cabbage), which is milder than regular cabbage, Italian sausage, white beans, fresh parsley, and Parmesan cheese. I’m so used to German treatments of cabbage, I’m surprised at how good this stew is with the Italian sausage and Parmesan. I don’t usually think of Parmesan and cabbage paired together, but they really do work in this stew....

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