I haven’t met a green chile I don’t like. I love em’ all. ll. (So, I’m not knocking your green chile recipe. In fact, I’m sure it’s awesome and you should totally share it with me in the comments below.) That being said, there is a right way to make green chile, and that’s Colorado Green Chile thank you very much.
Because of its big basil flavor I think of pesto as a quintessentially summer flavor, though I will admit I do use it year round on everything from meats and breads, to fresh tomatoes. This recipe is simple, easy, and extra cheesey. Anything you choose to top with it will only benefit from it’s big…
Dealing with a nightshade allergy but missing tomato sauce? Or just want to pack some mega veggies into that spaghetti and meatball dinner? This recipe is for you.
A very simple to make, Ginger Simple Syrup! Use it to make a ginger lime fizz, add pop to a pitcher of lemonade, or even add moisture and extra flavor to a cake! The possibilities are endless and delicious!
Last weekend I had the pleasure of attending my nieces third birthday party. My sister in law worked her tail off getting ready for the party, and everything turned out wonderfully! The party was ‘twinkle, twinkle, little star’ themed, so it was all gold sparkles everywhere, just perfect for a little girls birthday. There was…
Life: Do you remember the first time you had your in laws, or future in laws over for dinner? The first time I did was actually to my parents house, so the two sets of rents’ could meet each other. Charlie and I were already engaged, or talking about getting engaged, I don’t really remember…
What can one say about pickled red onions? I think I could probably write you a poem. But really, the only thing one really needs to say about pickled red onions that they are completely awesome. I submit to you as evidence: A. They are more or less hot pink. Hot pink food is clearly awesome.
Life is good my friends. Aiden is officially done with school for the year. Yay for the lack of morning mad rush to school. Yay for sleeping in! Well, actually the kids get up at exactly the same time anyway, so maybe no sleeping in. But at least I get to do coffee and breakfast…
I’ve noticed lately that the longer I’ve cooked with the intent of developing the dish into a shareable recipes, the more sensitive to different tastes I’ve gotten. I can taste and identify ingredients in recipes much better then I could a year or two ago; even recipes that aren’t my own. It’s kind of cool,…
A while back I was at my in-laws and they pulled out a jar of moonshine soaked cherries for me to taste. They had purchased them somewhere or another on one of their rides. Maybe on the way to or from Sturgis? I don’t really remember. Boozy maraschino cherries, kind of a brilliant idea! Unfortunately,…
The other day I had a ton of leftover beans from another dish sitting in the fridge. I hate wasting, but knew I’d totally needed to repurpose the beans to get anyone in my house to eat anymore of them. So, I decide that bean and cheese enchiladas would be just the ticket! (Mexican food…
Peter Piper picked a peck of pickle peppers, a peck of pickled peppers Peter Piper picked… Yes I can actually say the whole tongue twister, fast. What does that have to do with anything you might wonder? Well, I’m a little behind because the post from Smitten Kitchen that’s inspiring this has been up a…