When we were in Hawaii (Big Island), we made a very lucky discovery of a small restaurant called the Rebel Kitchen. It was some of the best food on the Island, and we ate there a couple times. The first
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
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,
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
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
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
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
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.