We have had a rough ride with life over the past year, but I have not let it stop me from cooking or from photographing my dishes.
I think it’s time to start rolling them out. Now, I can’t make any promises – I have a 3.5 and an almost 1 year old at home – things can get hectic and some evenings I just collapse from exhaustion. But, my goal and wish is to share it all with you.
While living in my in-between-homes apartment (see the yellow plastic plates I had to eat off of for over 3 months), I came across a fantastic blog: Budget Bites. Now, I love meals that keep me from spending lots of money. And, I love them even more when they are recipes of traditionally expensive dishes in restaurants.
To make this recipe even better, it saves me the hassle of rolling – to the disappointment of my 3.5 year old son who loves sushi rolled.
I did change up her recipe slightly to fit our family’s needs. I wanted a dressing that even our little one could enjoy and came up with an avocado dressing that went great with this dish.
So, here’s my version: Continue Reading »
It’s very fresh and delicious and pretty simple. I surprise myself sometimes. Continue Reading »
To pit them, I took a paper clip, stuck it through the top and scooped out the pit. There are plenty of examples on how to do this online.
The 2 batches of cherries I made were different. One was just preserved in maraschino liquor and the other had some fructose added to it for sweetness. They were both canned in a water bath.
After waiting a few weeks, I opened them up and did a taste test. And, they are nothing like their store-bought counter parts, but are a much more gourmet version to impress your friends with. I had a lot of fun with this and hope that you can too next year when sour cherries are back in season.
pitted sour cherries
enough Maraschino Liquor to cover them in a canning jar
2 teaspoons of Sugar or Fructose per 1/2 cup of cherries to be canned
jars of canning in
place cherries, maraschino liquor, and fructose in a sauce pan and bring to a boil. Boil for 3 minutes and pour into canning jar(s). Sea the jars and can in a water bath for 10 minutes. Remove from water carefully, set aside and leave undisturbed for 24 hours. Open after at least 1 week so flavors have time to set.
Enjoy in cakes, over ice cream, or in your favorite cocktails!
Next year will be my 10-year high school reunion, and even though I didn’t get to graduate from that high school because we moved to Texas, I would like to go back and see all my old friends…it’s been 11 years! So, if I do get the opportunity, this restaurant will not only be my first stop, but my second, third, fourth, and fifth…you get the point. And, i will probably bring a few jars of the good stuff home with me too!
So, in an attempt to recreate Shorty’s delicious buttery corn on the cob, I came-up with this recipe. It is a very simple recipe, but still needs a lot of tweaking before it is comparable to the butter-infused cobs that you can get at Shorty’s. Continue Reading »
I didn’t follow a recipe, I just put in the ingredients that I felt would be right. Luckily, I measured everything out and wrote it all down so that I could share with you.
I also made a less traditional addition to the pulled pork by adding a can of some Heinz Baked Beans in tomato sauce that we had bought to try. They added some nice substance to the meat and next time I will double the amount of beans in the recipe. And, next time I will also just use navy beans instead of baked beans in tomato sauce. I found that the baked beans sauce didn’t add (or take away) from the recipe. So, since baked beans are more expensive than plain old navy beans, I will go with the cheaper alternative.
I served these over homemade buttermilk biscuits and with steamed corn. However, because bbq pulled pork is gooey and messy we ate it with a fork a nice and cut the biscuit into it as well. It was absolutely delicious! Continue Reading »
This month I was partnered with Temperance from High on the Hog. It was a tough decision deciding what to make. I really wanted to try to make her Golden Vanilla Bean Caramels, but knowing that my in-laws would be arriving soon and the tons of things I had (and still have to!!) accomplish before they arrive made me chose a dish that I could make as a meal.
I chose to make High on the Hog’s Chicken Frarej - a blackened chicken with lots of lemon, garlic, and potatoes. I figured it would be easy and very tasty.
I do have to say that the meal was very tasty, but only after some major tweaking.
I decided to take Temperance’s recommendation of baking a whole chicken (this would give us a meal for a few days and allow me to get more accomplished around the house). I prepared and baked it according to her directions, but after 1 hours in the oven, the chicken was quite tasteless, the potatoes still hard, the chicken was swimming in juice, and the skin not blackened. I am pretty sure this would have turned out differently had I used the chicken breasts because they are a drier meat and would have soaked up much more the the liquid and flavors of the marinade.
We were hungry, so we ate some for lunch, and since the oven was still warm, I decided to make some adjustments and put it back in for some more oven time. The changes I made were: I removed 3/4ths of the juices in the casserole dish, and added lots of pepper to the chicken. I baked it another 45 minutes and it came out fantastic.
I will definitely make this dish again, but with further adjustments. Bellow is the recipe I would use when I make this again: Continue Reading »
I left south Florida almost exactly 11 years ago. And, until yesterday I hadn’t eaten a guava pastry in almost 11 years.
Two years ago my best friend, who still lives in south Florida, sent me a care package, and in it was a block of guava paste. Unfortunately, I wasn’t able to use it because it is made with sugar…and I couldn’t eat sugar until 6 months ago. Yesterday I finally had the chance to use it.
This was a very simple recipe to make, the hardest part is the wait: waiting for them to cool down so you can eat them!
This is a trial and error recipe. I found that I used twice as much guava as I should have and half as much cream cheese sauce as I should have. Many of the ingredients and ideas came from here. The recipe that follows is my revised version. Continue Reading »
*I just came across this post…somehow it has been sitting in my Drafts folder since last September! I have not had any time to blog this week, so I hope you will enjoy this instead!*
We decided to make a sort of pico de gallo. Now that it has a had a few weeks to set and soak in the flavors, we opened a jar to have with some breakfast tacos.
It was lacking in flavor. The lemon juice flavor was gone and it needs much more salt to taste. Everything also should have been diced instead of chopped. What can I say…after a whole day of canning, we were lazy.
What I did end up making was a great pre-salsa. This would be the great foundations of a salsa. I would pulse this in the food processor a few times. Then, just add some more tomato, cilantro, lime juice, salt, and some seasonings. Continue Reading »
In search of a really creamy egg salad sandwich, I set to the web to see what I could find. And, while I didn’t find 1 single recipe that appealed to me, I cut and pasted many different recipes together to come up with my own. In the end, I had a perfectly cream sandwich spread that was gobbled-up in record time.
My only personal wish was that I could have added some dill relish for a slightly tangy flavor, which is how I grew-up eating egg salad. But, not having any dill pickles or relish available at the time, I left it out. Continue Reading »
Some thoughts…the flavors of this recipe were absolutely perfect, and the large bread crumbs* are perfect for soaking up maximum amounts of hot sauce….the largest problem I had with the recipe was, because of the use of milk instead of egg to hold the bread crumbs to the chicken, the bread crumbs all came off after pouring sauce on them. It is worth a second try with some tweaking to perfect this recipe.
*The original recipe calls for Panko bread crumbs, but after running out, I used some roughly processed homemade bread crumbs that I made from and old baguette. The breadcrumbs worked better on the chicken wings than the Panko breadcrumbs did. Continue Reading »