A few years ago I needed to whip up some last minute appetizers for Thanksgiving and in a burst of creativity and desperation I came up with these garlic shrimp cheesecake puffs. They were a big hit, so of course I promptly forgot about them. I’m not entirely certain that I even got to taste them, but vividly remember my brother-in-law raving about how good they were. Continue reading
This is a salsa made with black beans, corn, lime juice and a bunch of other southwestern delightful ingredients. Served with tortilla chips and maybe a little guacamole on the side you’ll have a hit on your hands. Oh and did I mention it’s fairly healthy as well?
I grew up in Minnesota and we occasionally had something that would require barbecue sauce however, now that I live in Texas I now understand the importance of this spicy, tangy sauce.
Texans love their barbecue sauce and I have to say I’ve tasted some wonderful varieties living here. Continue reading
I am so excited today! Let me explain: as I’ve mentioned before, I don’t eat a lot of sugar. It’s really only at special occasions that I will indulge. It’s not that I don’t absolutely love sweets as I really do it’s that sugar wasn’t meant to be consumed in the amounts that we consume it today. It’s linked to so many illnesses… I promised I would not preach so I’ll stop there. So I just don’t eat much sugar and that has taken great self control trust me. Today because we love you we decided to feature a dessert for you to try. Yes, we are sending love your way! I can’t wait… Continue reading
If you’re eating biscuits out of a can, this recipe is for you. Scratch biscuits are one of the easiest baked goods to pull off, and once you have this homemade, flaky, tender biscuit you’ll never be able to eat one out of a can again. Continue reading
I have made this Boeuf Bourguignon recipe on a number of occasions over the years and it is sublime. It’s easy and much faster than the original French recipe. However, it is still dark, rich, and wine based with a slow cook style. Slow cooking is very important, a simmer for three to four hours is key. Continue reading
I don’t know if pickled eggs fell out of fashion, or if I just stopped noticing them, but I went from seeing them practically everywhere to not at all. Last week I picked up a few organic chioggia beets and knew just what I had to do. These beet juice pickled eggs are not only colorful, but the cayenne gives a nice little spark to each bite. Continue reading
This chicken sausage is very lean and is wonderful swimming in homemade barbecue sauce. Put it on a bun with sautéed onions and or pickles or alone for that matter and you have a feast for a king. A least my King seems to loves it! Continue reading