Today, there is an endless array of possibilities with this quintessential lunch food item, but where did the basic concept of meat between bread come from?
Much like with
Thomas Jefferson and macaroni and cheese, there is one person credited with the invention of the sandwich, but that it isn’t quite the whole story.
Continue reading Food history: the sandwich
The difference between light brown sugar and dark brown sugar is an interesting topic, because many recipes do not actually specify which one to use.
This begs the question, are they always interchangeable, then?
Continue reading Difference between: light brown sugar and dark brown sugar
We’ve been working on our wedding gift registry. I must say, this is one of the more enjoyable aspects of wedding planning.
Here’s what I’ve learned so far. . .
Continue reading 16 wedding gift registry tips
Although it’s been a fairly long engagement, things are getting down to the wire now. The fiance and I have had to step up in the wedding planning department.
Recently, we chose our photographer, and we are super confident in our decision. Here is the list of questions I asked, taken from various sources, but primarily from my
Continue reading 27 questions to ask wedding photographers
This recipe was inspired by a dish in
. Vegetables Revised
Although, I would like to make it known that Brussels sprouts can definitely be enjoyed without additions such as bacon fat. I
wanted to score points with the fiance felt like enjoying one of my favorite vegetables with a different twist.
3 bacon strips, along with the bacon grease*
1/2 to 1 pound Brussels sprouts, stems and outer leaves removed, cut into halves or quarters
salt and pepper
*Or, 2 tbsp olive oil. (I used both a little olive oil and bacon grease.)
Continue reading Bacon greased Brussels sprouts…with bacon
I’m proceeding on in the quest to eat more salmon.
Side note: I visited the
Bonefish Grill recently for the first time, and it beyond exceeded expectations. I had the sea bass, and I also tried the fiance’s ahi tuna, and my friend’s tilapia. In addition, we had bang bang shrimp and bacon wrapped scallops with mango salsa for appetizers. To say it was amazing would be a gross understatement.
This is a dish I got from
AllRecipes.com a few years ago, and have made four or five times.
2 salmon fillets
2 tbsp butter, melted
additional butter or cooking spray for greasing
Continue reading Dijon mustard salmon
I’ve always been wary of saying “crock pot” instead of “slow cooker” – I just don’t like the word “crock.” But, as it turns out, the crock pot (or, Crock-Pot®) really is the original slow cooker.
Continue reading Food history: slow cooker
Let’s investigate these two methods of slow cooking food.
Continue reading Difference between: braising and stewing
This dish was inspired by a recipe in
. $3 Chicken Meals
If you enjoy this one, also check out
Cream cheese chicken enchiladas and Chicken fajitas.
1 1/2 chicken breasts, pounded thin and cut into 1/2 inch pieces
1 (16 oz) jar salsa, divided
1/4 cup canned corn
1/4 cup canned black beans
2 pickled hot peppers*
2 (10 inch) tortilla wraps
3/4 cup mayonnaise
1 (1.25 oz) fajita seasoning packet
butter or cooking spray for greasing
2 Roma tomatoes, chopped
2 cups Cheddar cheese, grated
*I’m only using pickled hot peppers because I
happen to have them on hand. Feel free to use fresh jalapenos or habaneros, or omit altogether.
Photo credit: BarnesAndNoble.com
Continue reading Santa Fe quesadillas
National Chili Day is February 27th.
Let’s prepare to celebrate one of the best dishes ever by examining not only where chili originated, but specifically chili cook offs.
Speaking of chili cook offs, I’ve won two with this gem right here:
Absolutely amazing chili
Continue reading Food history: chili cook offs