I’m totally obsessed with the gentleman’s videos.
Advertisements
food
Quick and Easy Skillet Buffalo Chicken
I really like to whip up quick flavorful dinners. Buffalo chicken is a favorite and I’m always experimenting with making it better. This time I tossed the chicken in seasoned potato starch and thought it was the ingredient that had been missing. It makes the chicken pieces crisp up nicely and added a depth of flavor beyond the sauce.
It is great served over rice, salad, mashed or baked potatoes, drizzled with bleu cheese dressing and a side of celery. All the flavor of wings without the prep time or mess.
Skillet Buffalo Chicken Bites Continue reading
English Muffin Toast
This bread is so easy to make and even at this altitude, it’s moist and fluffy. No kneading and a quick mix and it’s ready to rise. I’m making it again tomorrow.
English Muffin Bread
- 12-3/4 ounces bread flour
- 1/2 ounce sugar
- 1-1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 tablespoon instant yeast
- 8 ounces milk
- 2 ounces water
- 1 tbsp vegetable oil or olive oil
- cornmeal, to sprinkle in pan
bowl, loaf pan
Creole Veggies with Black Beans And Rice
We’re trying to do a vegetarian night a few times a week. This was one of my favorite creations.
Creole Vegetables with Black Beans and Rice
- 1 cup Jasmine Rice
- 1 -15 oz can no salt black beans (drained and rinsed)
- lime juice
- 1 tbsp olive oil
- 6 green onions, chopped (including greens)
- 1/2 each: green, red and orange pepper, diced
- 1 stalk celery, diced
- 2 carrots, diced
- 1-14 oz can no salt diced tomatoes
- salt to taste
Variations On Shortbread: Coconut and Tahini
I was telling a friend I was going to make Tahini shortbread cookies to use up the tahini I had leftover from the Tahini Walnut Rolls (recipe here). She asked if it was dairy free, because she’d like to make shortbread, but was avoiding dairy.
The original recipe wasn’t, but I thought I’d give it a try with just tahini. And then because I Iove coconut, I thought I’d do the same thing with coconut oil. So both of these are dairy free. Continue reading
Irresistible Training Treats: Peanut Butter and Pumpkin
Bixby really loves these
Scout’s training has really taken hold. While we’ve trained since day one, puppy brain limited her ability to focus completely. As she’s matured, training has grown with her. She had a very good week and I thought it would be good to have some really tasty training treats to reward her.
Bixby would do almost anything for these treats, so time to give it a try with Scout. I haven’t made them forever and had forgotten how easy they are. And how many they make. These should last us for quite a while. Continue reading
Tahini Walnut Rolls
I have included a little Turkish Cafe in my newest novel Underway (available in June) and I wanted to try out a few pastry recipes to use in the book. This was one of the simpler (and not deep fried) that I decided to give a try.
This is not the definitive recipe – if you Google Tahini Rolls you’ll find dozens of variations. Everyone’s grandma must make her own version. This one seemed the easiest to replicate.
These are much different than I expected. Light, crisp, flaky and not too sweet, they go great with coffee. I really liked them. This recipe makes about 2 dozen: Continue reading
Christmas Eve Party: Sesame Brittle
I was doing some recipe searching for a project I’ll post about later and sesame seeds were heavily featured. That put me in mind of Sesame Brittle. I thought it might be nice to have it to crumble over ice cream on the Sundae Bar on Christmas Eve.
Such a simple recipe. No candy thermometer needed. I always use oiled wax paper, but I’m wondering if oiled parchment would work better. The heat of candy on the wax paper melts it in places. Difficult to peel off.
Sesame Brittle
- ½ cup butter
- 1 cup sugar
- 3/4 cup toasted sesame seeds
- salt
saucepan, wax paper (or parchment) and baking sheet Continue reading
