A love for creating recipes, cooking, and sharing tasty food
I use this multi-purpose dry rub on everything – from sprinkling on ribs and chicken, to seasoning a meatloaf and a roast. Note, that I don’t add sugar to the mix as I find its not necessary for 99% of
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White chili is a great way to use up chicken or turkey, along with a relatively quick cooking time. As with most chili’s, next day is always better. The thing I love most about white chili is being able to
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This is an old school recipe, kicked up just a notch. Nothing too crazy, though. I still wanted to keep that “old school” reminiscent flavor, but add more than just seasoning salt. Birdseye is actually my mother-in-law’s name for this,
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The other evening I had a bourbon Manhattan with drunken cherries, and it reminded me that we had a jar of drunken cherries (made by a friend of ours) that I should be eating. I’d been hoarding them, not wanting
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I love biryani. When it’s good, it’s stellar, and when it’s not, it still tastes more than edible. We have a restaurant near the border that we stumbled upon, that makes the most amazing biryani. It’s moist, seasoned, just the
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I love bean salad, even though it’s one of those things that I’m always leery of picking up from the deli. It always seems…. mucus’y? almost slimy? somehow unappetizing. But then I cave in and buy it and then eat
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I had a good handful of the chocolate eggs that I wanted to use up in one fell swoop so they wouldn’t hang around and be tempting. Luckily, I found this recipe for chocolate pound cake, that didn’t use sour
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It looks like when I installed a new recipe card plugin that I lost a portion of this recipe. Thankfully, I found it in my emails! This recipe was inspired from a dessert at a favored Greek restaurant of ours.
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This Easter was very quiet and the only function we had was meeting my mom for supper. As I wanted to leave her something as a treat, I decided to take an apple pie. This hit two birds with one
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I got Invisiline braces this week and although it’s not horrible, my mouth feels a bit tender and I’ve been sticking to softer foods. I sound like a very lispy Napoleon Dynamite and the Hubby is vastly amused every time
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Another recipe that came out of the desire to use up what I had in my pantry and freezer. The reason I went with the Indian-inspired route was that the chicken I had was from an Indian butcher and marinated
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