Breakfast, I think, is my favorite meal. I eat breakfast for lunch, or breakfast for dinner quite often. So many options!!! Plus, when you get ten dozen beautiful farm fresh eggs while heading back “home” for the Easter weekend, delicious protein rich breakfast gets to happen …
You guys!!! It’s warm out and maybe, just possibly, actually the start of Spring!! Plus, I made these triple berry banana crepes!!! With a super yummy vanilla bean custard to smear inside and drizzle on top. These are quite a treat and can be made for either breakfast or dessert. …
Last weekend we were over at my mother-in-law’s house to celebrate the March birthdays. I did manage to make my daughter’s cake and she chose to have a Minecraft theme so it was decorated with little Minecraft figurines. I’m glad she kept her idea simple this year as it made it that much easier! For the meal, my MIL made us some amazing tacos which I admit, I only had one because I was so full from the super scrumptious bean dip appetizer she made. I fell in love on first bite and kept eating. It was so addictive, it was ridiculous. I swear I ate half of the small crockpot all by myself. Her chipotle bean dip was a dippable perfection of creamy mashed pinto beans, chipotle pepper, black beans, diced tomato and chorizo sausage.
Armed with the main ingredients, I immediately set to work improvising the rest of the concoction to come up with my own recreation of a chipotle bean dip. I made this two days ago and have since had two glorious meals of it. Since my husband wasn’t feeling so hot the last couple days, I got to enjoy this awesome bean dip all to myself!! To the beans, chorizo and tomato, I added some garlic, oregano, coriander and cumin rounded out with a topping of scallions and cilantro. Of course, if you choose to add cheese to the mix, I know that would be delightful as well! Grab yourself some tortilla chips and dig in!
My oldest daughter is turning eight tomorrow. I know it’s cliché to say that they grow up so fast but it’s true. Time seems to move exponentially faster once you have kids and some days I wish I could just play freeze tag with time …
You have no idea how excited I am right now. It’s been a whole week of above 50 degree temps in my Minnesota backyard and that means it’s GRILLING time!!! Bonus: grilling means that my kitchen doesn’t get messy which then means, I don’t have to clean …
Amid all the chaos and being ill, we did indeed get our house listed last week. Oy. Now comes the not so easy task of keeping it clean. If only I could just have the kids live outside until the house sells. I jest, of course, but how nice would it be to not have to continually wipe down every mirror and window every day. What is it about a clean shiny surface that makes kids want to smear their fingers all over it (or lick it) within two minutes of wiping it clean?? Anyway, let’s talk about something that will get you into the clean plate club… this sesame citrus bok choy for example.
Sesame citrus bok choy is a lovely little side dish to accompany pretty much everything. It has a light fragrant sauce that is Asian inspired but can easily befriend your favorite burger as its sidekick for dinner. With a touch of rice vinegar, orange and a sweet mirin (rice wine), the sauce has just the right amount of tang to satisfy anyone looking for a slightly sweet and sour vibe. Top it with some toasted sesame seeds for a bit of extra crunch! Chopsticks optional.
I’m going to make this quick for a coupla reasons. One, we’re putting our house on the market this week so there’s work to be done and two, I’ve managed to catch a stomach bug so the work that is supposed to be getting done, isn’t. This …
I have a confession to make. I’ve made deviled eggs exactly once in my life. In fact, before these bacon deviled eggs, I hated the very thought of deviled eggs. My mother in law was impressed that I actually made them given my history of being …
This weekend’s valentine treat assortment begs for a little ice cream love. The kind that’s a little exotic, creamy delicious, and goes with chocolate. This coconut lemongrass ice cream conjures up distant memories of when I used to travel for work visiting sweater and outwear factories. After the day’s work was done, I’d sit poolside overlooking the bay during my free time in Hong Kong while a delightfully cute waiter brought me dessert. Of course, it was usually served with some other super exotic fruit on the side like dragon fruit (which I LOVE) but I’ll settle for the scrumptiousness of just this coconut lemongrass ice cream.
An explosion of lemongrass flavor is accomplished by infusing the coconut milk custard with lemongrass chunks. This custard base is the same one that I use in my dairy-free vanilla ice cream recipe but tweaked to get this awesome lemongrass variety. Once the custard is cooled, pour it into a small one quart electric ice cream maker to churn. Once churned to soft-serve consistency, add a handful of mini dark chocolate chips. If you don’t have an ice cream maker, place it in a freezer proof container and give it a good whip with a hand mixer every few hours until the ice cream starts to firm up. The result is an incredible frozen confection that will go perfectly with any chocolate dessert or is certainly stunning in it’s simplicity all on it’s own. Grab a spoon… let’s dig in!
The taste profile was like none other I had tasted. Sour, salty, tangy, earthy and rich with a hidden creaminess that caresses your tongue. I sat at the dining table across from my husband licking my spoon at Domacin Wine Bar suddenly dreaming of creating …
