A love for creating recipes, cooking, and sharing tasty food
We have a few pots on our deck for herbs and pepper plants, and my oregano and sage are going a bit bananas. We had picked up a couple steaks from the butchers and I was trying to think of
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Our friends recently gifted me with a couple of giant stalks of bay leaves. As there is no way for me to make enough dishes in a week to use up the leaves, I decided to dry them. As no
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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
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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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