I’ve been feeling guilty for being away for so long but honestly I needed a break. Joe and I took a road trip to Tennessee, first to Memphis where we stopped by all the tourist locations, then headed farther east, driving South to North through the Sequatchie Valley where we went in search of my family tree. We had fun researching through libraries and archives trying to dig up little tidbits of interesting history. And when we returned home I had a little present about to be delivered (actually it was kind of big). Joe let me pick out my dream stove, a gas stove with a few extra bells and whistles. I haven’t cooked on gas in ages but it’s what I wanted to get back to and believe me there’s been some challenges. So while I’ve been relearning how to cook I’ve taken a couple weeks off to practice. My first test was nine dozen cupcakes for an office party where Joe works. I was a bit nervous about temperatures and fretted over every little detail but in the end my new oven didn’t let me down. So now that things have settled down a bit I’m hoping to get my groove back and post a few recipes again. This week I found cherries on sale and they were so good! I decided on individual crumbles because Joe loves that crumbly topping. I cut down a pie filling recipe and altered the crumb topping so that it fit perfectly in my half pint jars. So cute and irresistible, plus they tasted great too!
June 18, 2013
May 31, 2013
One of Joe’s favorite sandwiches is the “Fireball” from PepperJax Grill. They serve an awesome Philly Cheese Steak sandwich and if you order the Fireball you get a sandwich loaded with jalapenos along with the juice. I thought I’d give it a try to try and recreate this tasty sandwich. I cooked it outside on the griddle which made this so easy. It was almost like a stir fry, adding each item to the griddle for a quick toss in butter and olive oil.
May 28, 2013
I love this time of year when I can grill outdoors. So many things to grill and everything always tastes so good. One of my easy go to meals is grilled chicken. This time I’m trying out a soy sauce and ginger marinade for the chicken that will pair with a fresh pineapple salsa. Pineapple salsa brightens up grilled chicken with it’s citrusy fresh taste and looks beautiful on a plate. This recipe will make up to six pieces of chicken. Since it’s just Joe and I most days, I grilled what we wanted for one meal and saved the rest to grill the next.
May 24, 2013
I love chorizo but chorizo didn’t always like me. Recently I found a local smoked meat market that makes their own chorizo. It is much lower in fat and doesn’t cook out an excessive amount of grease the way some do while maintaining the spicy flavor. First thing I wanted to make was soup. I imagined a healthy and tasty black bean soup loaded with beans, chiles and corn and now a chorizo sausage that was lighter with very little fat. It was terrific if I do say so myself! And the best thing of all was I didn’t have to share. Those who won’t touch beans don’t know what their missing!
May 21, 2013
I’ve found that you can make pizza with almost anything. Whereas pizza might have been considered Italian in the past, it’s now anything you can imagine. Some of our favorites are Greek pizza, Verde pizza, Flatbread pizza, Barbecued Chicken pizza and Breakfast pizza. If you’ve ever eaten at California Pizza Kitchen you know they sometimes add a scoop of coleslaw or black bean and corn salsa in the middle to enhance the flavor. I find it appealing and another layer to add to the flavor of the pizza. So when I had leftover Chipotle pulled pork and sauce, it was logical to make pizza and add a scoop of coleslaw to go on top. Josh ate it morning, noon and night until it was all gone!
May 17, 2013
As it nears the end of May my mind wanders to the beginning of summer barbecue. Pulled pork is one of our favorites, it’s fall apart tender and makes the best sandwiches. Plus you can spice it up so many ways. This time I went with a chipotle rub and sauce to flavor the pork and it was fantastic. If you love that smoky spicy flavor of chipotles, you’ll love this barbecue. We had our fill of sandwiches and then tried a new pulled pork pizza that I’ll be sharing soon.
May 14, 2013
As a summertime treat, ice cream is hard to beat. And anytime you have a slice of fruit pie or cobbler, a scoop of Vanilla Ice Cream can’t be far behind, at least I think so. I love this recipe, adapted from “David Lebovitz Living the Sweet Life in Paris”. With so many flavors of ice cream to choose from you might think vanilla to be plain. But using a real vanilla bean brings out the boldest of flavor that will make this ice cream seem anything but plain. It takes a bit of prep work but you will be rewarded in the end. This sweet cool treat can stand on it’s own as well as add a layer of deliciousness alongside your favorite dessert.