Posted at 8:39 am , on July 30, 2013
I’ve been wanting to try out this recipe ever since I flipped through the pages of a cookbook called “Roux To Do”. It’s a Junior League cookbook from Southeast Louisiana and I’ve found so many recipes that sound downright delicious. I’m a huge fan of Louisiana cuisine with it’s Cajun and Creole influences and this recipe struck me as something different . . . something that I’ve never tried before but I definitely wanted to taste. The scallops were fantastic with the perfect spice blend. I was surprised at the taste of the aioli, it was much milder in flavor than I had expected but it really did compliment the scallops. A fresh citrusy pineapple salsa on the side was just the thing to pull it all together.
Posted at 8:34 am , on July 26, 2013
My son Josh is an adventurous eater. He loves to try new things, sometimes things that I would never imagine. I love to take him out to eat because you never know what he’s going to order. He rarely orders the same thing twice but when he finds something good he wants to recreate it at home or rather wants me to recreate it. Recently we went to a little cafe that made the most amazing panini sandwiches. He ordered the vegetarian Portabella Panini and just raved about how good it was. After a bit of thought I came up with a close version of the cafe’s. They listed a sun dried tomato pesto and feta cheese on their panini while I used spinach pesto and fresh mozzarella. Either way it’s one tasty panini!
Posted at 8:35 am , on July 23, 2013
Taqueria cafe’s have become very popular recently with their famous Street Tacos. There are a couple cafe’s in my area that have tacos for under $3 and I just can’t help craving these tasty tacos. They are usually made with soft corn tortillas filled with grilled steak with an array of toppings and salsa’s to choose from. Since I know a little about salsa’s and toppings I’ve been making my own tacos at home and they are equally addicting. First you need a good skirt steak seasoned with spices and lime juice grilled medium rare. The steak is so tender it almost melts in your mouth. The toppings can be anything you choose but I love the flavors of fresh grilled onions, chiles and corn with crumbled cotija cheese and verde salsa. Let the cravings begin!
Posted at 8:10 am , on July 19, 2013
This is what comes from coffee ice cream and heath bar cookies . . . coffee toffee ice cream bars! There’s just something about coffee and toffee that’s meant to go together. From now on whenever I make coffee ice cream I will likely be tempted to make cookies so that I can have this sinfully delicious treat. These are really fun to eat and great for a party of friends or family.
Posted at 8:11 am , on July 18, 2013
Recently we had some family over for a get together and I made a batch of heath bar cookies. Yes, I braved the hot oven but it wasn’t so bad, I started early and got done before the heat really set in. Cookies make people happy no matter what time of year even though it might be a challenge to bake during the hot summer month’s. I added a few toffee pieces just as they came out of the oven which melted right into the cookie for an added bit of crunchy topping.
Posted at 8:25 am , on July 16, 2013
One of my favorite flavors of ice cream is coffee, but I never thought I’d be able to recreate the taste like they make at an ice cream parlor. This recipe is about as good as it gets and comes from “The Perfect Scoop” by David Lebovitz. It creates a rich creamy ice cream with the flavor of coffee, but not too overpowering. It’s a bit on the sweet side and I might cut back on the sugar just for my own preference. You also have the option to use decaffeinated beans which I would probably use next batch. I wasn’t thinking about it at the time and used caffeinated beans but found that having a bowl in the evening can make for some fitful sleep. Oh well, it was worth it!
Posted at 9:02 am , on July 12, 2013
Awhile back Joe and I ate at a Mexican restaurant where they served Charro Beans on the side. That first bite brought back memories of something my Mom used to make. Only she called them Chuckwagon Beans and I remember asking her to make them. I looked up an old index card with her handwritten recipe and found that she seasoned her pinto beans with cooked bacon, onion, green chiles and tomatoes. Of course out on the farm we rarely had a meal without a pot of beans on the table, but I remember the Chuckwagon beans as special, much more flavorful. Since Joe doesn’t like beans I kind of got away from the pinto’s over the years. I pulled out Mom’s old recipe and tried it out just to see if it tasted like the charro beans and I’m happy to say they were pretty darn close. Thanks Mom. . . for the recipe and the memories!
Posted at 8:10 am , on July 9, 2013
I call this burger the Santa Fe, loaded with cheese, green chile, grilled onions, tortilla strips and guacamole. Red Robin used to offer a similar burger that had pepper jack cheese and a whole roasted poblano. It was my favorite thing on the menu and when they discontinued it I was determined to make my own version. I love big burgers with layers of flavor in every bite. I think I’ve found it in this burger! It also reminds me of New Mexico where you will find the best green chile and cheese burgers on earth!
Posted at 9:00 am , on July 5, 2013
One of my favorite summertime treats is sorbet. I love almost any flavor of sorbet and it’s so simple to make. Originally I was going with a straight up strawberry sorbet made with a simple syrup but when I saw the limeade concentrate in the freezer, I knew the combination was too good to pass up. I switched out the simple syrup with the prepared limeade and added a bit more sugar to counter the tartness. It was very refreshing with a hint of citrusy lime in the background. This is definitely one of my “make again soon” recipes!
Posted at 8:57 am , on July 1, 2013
Wow, I can’t believe where the time has gone. It’s been 2 years since I posted my first recipe and it’s been quite a journey. You learn things about yourself as well as others when you put yourself out there on a blog for anyone to see. This blog was supposed to be about leaving something for my boys, a remembrance of times shared around a plate of good food. But what I didn’t expect was the kindness I receive from so many friends, family and bloggers that enjoy the same love of food and family that I do. So to start off another year of recipe sharing, I have a great pork kabob that is both easy to prepare and tastes terrific. The soy and honey marinade go perfectly with this tender pork and just about melts in your mouth.. The kabobs grill in minutes and will go with just about anything . . . maybe fried rice or vegetables added to the skewer. We ate our kabobs with a garden salad and sweet potato fries out on the patio. It was the perfect outdoor meal!