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Southern Italian Antipasto
I am sorry this post is late. I had planned to post this on June 4th to coincide with National Cheese Day. Best laid plans, right? But it’s been a weird week — a death in the family and my son’s high school graduation. We have had huge highs and huge lows and I haven’t been very focused on my blogs or my business. I will do better. On to my late recipe: I love — LOVE — cheese platters. When I attend a function and there is a platter with cheese, meat, bread, and crackers, I am satisfied. Sometimes, the actual meal (not the dessert, mind you) isn’t necessary!…
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The Difference in Barbecue Sauces
Barbecue sauces come in many flavors and styles. From sweet and savory to hot and spicy, the choices are endless. While it’s easy to grab a bottle of prepared sauce off the grocery store shelf, there’s nothing quite like creating your own from scratch. Most popular barbeque sauces originate in the southern states, from Texas to Florida. As unique as the people, each state has its own preferred style. From thick, rich tomato-based sauces out of Kansas City to thin vinegar-based sauces hailed in North Carolina, there’s a style and flavor for everyone. If you’re not familiar with the differences, here’s an overview of the most popular styles. Kansas City…
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Chocolate Cherry Brownies
Hi there! I hope you had a lovely Memorial Day weekend. Today we have another dessert recipe associated with another national day. May 26th is National Cherry Dessert Day. This Chocolate Cherry Brownie should fit the bill quite nicely! These Paleo-friendly chocolate cherry brownies are so incredibly moist and full of flavor, you won’t even miss the processed flour, sugar, and dairy ingredients found in more traditional recipes. For this version, you can use either fresh or frozen cherries. If using frozen cherries, let them thaw completely at room temperature before chopping and adding to the batter. You can also collect the juice while thawing and add it to the…
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Loaded Stuffed Potato
Happy Monday! We have been staying at home for almost 3 months now. School is finally out so the homeschooling portion is over for now. I haven’t really been cooking that much during this time. I had really great intentions but very little time. Now that summer is creeping up, perhaps I can do a better job! Next up is graduation. Surprisingly, the school district has scheduled an outdoor graduation ceremony. We have to figure out how we are going to handle it. I am still concerned about being around people who may not really believe in masks and social distancing. We have to figure it out. May is National…
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National Hummus Day
Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases. Some of the links below are affiliate links meaning that at no additional cost to you, I will earn a commission if you purchase something using the link. Read the full disclaimer policy here. Another National Food Day! Today, May 13th is National Hummus Day! National Hummus Day started in 2012 in Tel Aviv as a joke. Now it has spread all around the world with events where people share their love for hummus. Hummus can be used as a dip or a sandwich filling. It has a lot of protein and fiber. It’s pretty versatile. Traditional hummus is made with…
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Getting To Know Your Peppers
Another Cinco de Mayo post! Chili peppers are a common ingredient in Mexican cuisine. There are more than 150 varieties of peppers and each one has a flavor that is unique. If you choose to use peppers when making Mexican dishes, try to use the specific pepper recommended in the recipe. This will help your dish have an authentic flavor that can’t be denied. Ancho Chilies Ancho chilies are the dried version of a Poblano pepper. It needs to be rehydrated for several hours before you can add them to recipes. Once they are rehydrated, they are often ground up before being added. If you’ve ever had Mole sauce, you…
