There once was a blog right here in this place. That had to be taken down to create some space. Space for new things that are on their way, What, exactly, I cannot say.
One thing’s for sure, it’s going to be great. And it won’t have anything to do with food that I ate. It’ll be much broader in focus and true to my heart. The possibilities are endless, and that’s the best part.
Thanks for your patience as I burn this thing down, More details to come as soon as their known. In the meantime, you can find me playing around
On Instagram ’cause it’s my favorite, hands down.
So here’s to an amazing 10-year run. That was filled with great people and a whole lot of fun. I’m excited to see what the next 10 years bring. And how this new iteration swings.
I am truly grateful for your love and support. Over the years it has been the best reward, For putting myself out there for all to see. It was better than anything I could ever foresee.
Homemade chicken noodle soup cures what ails you, even if that’s just hunger pains. It’s hearty, it’s filling, and it’s just what the doctor ordered. So hunker down with a steaming hot bowl of this soul-satisfying chicken noodle soup you’ll be ready to take on whatever comes your way.
The first time I attempted to make chicken noodle soup from scratch, I was 6 weeks pregnant and craving all thing chicken. So I called My Mama and asked her for the low-down on how to make my own stock and soup. She was more than happy to oblige, albeit a little weirded out that I was craving it at the tail end of a hot summer.
What can I say? A (newly) pregnant woman wants what she wants.
Three years later, and I’m still making homemade chicken noodle soup every other month. Not only is the soup absolutely delicious, I also find the process of making the soup incredibly relaxing.Read More
Take your fried rice to the next level with this Thai-Style Pineapple Fried Rice with Beef. It’s super flexible and super delicious. The best part? It comes together in mere minutes.
Every now and then, I stumble across a recipe on Pinterest that is, simply put, amazing.
That’s not to say that I don’t find good recipes. Or things that we enjoy making on a regular basis. But AMAZING is hard to come by. Particularly when you have to avoid a whole lot of ingredients like eggs, tomatoes, peppers, sriracha, and chili sauce.
So when I stumbled across a recipe for Thai Pineapple Fried Rice over at COOKIE + kate, I was more than a tad excited. Her recipe looked amazing, even though it contained a few ingredients that I couldn’t eat. Fortunately, the base was there for me to build upon and tweak.
Which I did.
And The Husband? Well, he happily ate it over and over again until I got it just right.
It’s fall and that means pumpkin is finding it’s way into everything, including these dairy free, grain free, vegan pumpkin brownies. Your taste buds will thank you for being so damn festive.
I love brownies.
As in LOVE. LOVE. LOVE. brownies.
They are perhaps one of the greatest food inventions ever. The gooey chocolately awesomeness just cannot be replicated. Chocolate cake is great, but it’s NOT brownies. Chocolate mousse? Also great. Also not brownies. Chocolate cookies? Yeah. SO not brownies.
B is for balsamic, beef, and burgers. Which come together beautifully in these deliciously simple (and simply delicious) balsamic burgers. And if beef isn’t your thing, feel free to kick it up a notch and drizzle the balsamic glaze on top of your favorite turkey, chicken, salmon, or veggie burger.
Burgers and I go WAY back.
They were one of 5 things that I ate as a child, along with french fries, spaghetti, meatloaf, oven fried potatoes, and bologna and pickle roll-ups. (Yeah, I know that last one sounds disgusting. I was teased endlessly for it as a child.)
I even ordered a burger and fries at a 4-star French restaurant, much to my parents horror, because that’s what I wanted. They made me a burger with ground filet mignon and the most incredible pomme frites I’ve ever had in my life. So… I clearly made the right choice.
My parents may have been frustrated by my lack of culinary exploration, but I was happy as a clam.
My love affair with burgers took a brief hiatus when I (reluctantly) went vegetarian. I tried to replace it with a few dozen veggie burgers, but it just wasn’t the same.
I HAD TO GIVE UP KETCHUP.
Burgers just weren’t the same.
I also had to give up regular french fries, and most sweet potato fries because they were cooked in the same oil with the regular fries. Which made burgers a little less appealing still. But the clincher? Not being able to have a bun. Because the gluten-free options just plain killed any interest I had in burgers, my friends.
Let’s just say there are SO MANY more options now than there were 6+ years ago. Gluten-free buns are exponentially better and more readily available in restaurants. Aaaaand … I have learned to love a good burger without it being smothered in ketchup.
Afterall, one can smother a burger in lots of other things.
Or a lip-smacking good balsamic glaze, like this one.
Thank you, balsamic burgers, for restoring my faith in my beloved burgers once again.
B is for balsamic, beef, and burgers. Which come together in these deliciously simple (and simply delicious) balsamic burgers. And if beef isn’t your thing, feel free to kick it up a notch and drizzle the balsamic glaze on top of your favorite turkey, chicken, salmon, or veggie burger.
Combine balsamic vinegar and sugar in a small saucepan and stir to combine. Bring to a boil and then reduce heat to a simmer. Continue stirring, occasionally, until sauce has reduced by about half — should take 10-15 minutes.
For the burgers:
Combine all ingredients (ground beef through balsamic vinegar) in a large mixing bowl and use hands to mix until all ingredients are combined. Do not overwork the beef or your burgers will be tough and chewy.
Form into desired number of patties (I typically make 4).
For the grill: Get grill nice and hot (450-500°F) and add patties. Cook for 4 minutes, flip and cook for another 3.
For the stovetop: Heat a large skillet over medium-high heat and add patties. Cook for 4 minutes per side, or until desired level of pinkness.
Put on bun (or lettuce wrap, or plate) and drizzle with glaze. Add favorite toppings and devour.