I like to cook. But I’m a busy person. For most of my meals, I try to come up with something that’s made from scratch, with ingredients that were grown, and/or raised humanely. I stay away from overly processed foods about 90% of the time. Here’s a few examples of my most popular half-scratch meals.
When I first met Tres Leches, I was aloof and disinterested. Left alone in a room together, however, we were forced to get to know each other better. It beckoned me closer. Tempted, I leaned in. It brushed my lips softly and against my will I savored its sweetness. It was love at first bite.
What I like about bread pudding, in addition to being torn between eating it and rubbing it all over my husband, is this: I don’t have to be exact with my measurements. I can slap it together. While I drink. It doesn’t get any better than that for a busy mom who likes to cook.
Now I’m serving up the juicy, fork-tender meat with the browned exterior that a crock pot just can’t deliver. I make everything from coq-au-vin to lamb stew, and even blackberry cobbler with the help of my little friend.
Looking for that simple yet impressive appetizer to serve at your next dinner party? Try seared scallops on a bed of tender creamed leeks, drizzled with aromatic truffle oil. This one’s a keeper.
Due to a “challenge” put before me by a good friend, today I attempt something I know I’m not good at – using brevity in one of my food posts. While I’m at it I’ll work at preparing our taste buds for our upcoming Mexican vacation by preparing a hot, spicy little side dish that is totally fantastic – Jalapeño-Cilantro Coleslaw!
A binder of 130+ letters solicited over 20 years ago to celebrate the 50th wedding anniversary of the author’s parents is a source of family stories and information for future generations. A cookie recipe mentioned in one of the letters is the key to reconnecting with a childhood acquaintance.
A recipe for lobster cakes becomes a challenge for seafood lovers to create new lobster recipes.
I’ve made paella in a skillet on the top of the stove, but I wanted to make it the “real” way – on the grill. Our friends brought over their very well-used paella pan and we had a party!
Traditional home cooking in the south not only crosses the southern boundaries but throughout the United States and the world for that matter. A traditional Minnesota Hot Dish Casserole could be the very same recipe your favorite Aunt from North Georgia makes. I won’t get into the fine detail of regional cooking but I would like to mention one thing, Cornbread!