Since I have the very nice wood pellet grill and a counter full of tomatoes, I decided it was time to do some roasting.
I chose fire roasting over smoking because I was looking for the sweet/charred flavor vs. smoky. Smoking is at a lower temperature for a longer time. Worth the time if you want a deep smoke flavor.
For fire roasting: Continue reading
A friend gave me a container of peach cobbler and of course, I couldn’t return it empty. She’d never had Strawberry Bread before, so I went with that.
She cannot tolerate wheat, so I substituted a gluten-free flour. And I had extra walnuts, used those instead of pecans.
Here is the original recipe: Continue reading
Everything about this is amazing. Production quality is top-notch – sound editing, lighting, music, beautiful locations and stunning food prep. Grab a cup of tea and enjoy.
We don’t have wild shiitake mushrooms here, so I decided to grow them myself. This time, I planted spawns into the holes I made around the tree trunk before. If the season is suitable, the mushrooms will be sprouting one after another in less than six months. I planted them at the top of the mountain because first, the temperature up there is low; second, this way they won’t get picked by others. I picked out the better quality ones and made them into sauce. You can have it all the way through summer.
Order What’s 4 Dinner Solutions: Summer into Fall here!
What’s 4 Dinner Solutions actually started years before the blog, as a menu service for busy families. When it was time to move on from that, I started the blog to continue sharing recipes. But what that means is, I have in my arsenal, fifty-two weeks of menus, recipes and shopping lists.
A few years ago, a friend convinced me to turn it into a cookbook. I quickly realized it would be unmanageable as one cookbook, so I’ve created four: Summer into Fall, Fall into Winter, Winter into Spring and Spring into Summer. Continue reading
I’m totally obsessed with the gentleman’s videos.
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
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
bowl, loaf pan
