Recipes


Bread pudding is one of my favorite throw-together, quick and easy recipes. If you have at least these three items on hand, you can make the base pudding: bread (preferably day old and dry), eggs, and milk or heavy cream. It’s also a great go-to because it works for breakfast, lunch, dinner, or dessert. It just depends on the extra ingredients you throw in: sweet for breakfast or dessert, savory for breakfast, lunch, or dinner. Plus, prep time is ten minutes or less. How great and versatile is that? (more…)

My apologies for skipping my ‘Random’ roundup last week (and pretty much neglecting my blog lately). I was fortunate enough to spend the better part of last week in Key West, taking in the sights, culture and of course, the food. Anyway, since I came home late Thursday and was exhausted, I was in no shape to celebrate St. Patty’s Day which is why all of these Irish-themed recipes are on my list this week. Maybe I should just celebrate a week late, eh? ;-)

Keep an eye out for my Key West food adventures post in the near future!

Here are some more fun and delicious-looking recipes and articles that have caught my eye this past week; both from the site I run and from some pretty sweet-looking foodie blogs.
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If you’re not down with crowded bars and green beer this St. Patrick’s Day, try making some of your own verdant libations at home. They’ll probably end up saving you money (and a possible DUI) versus going out on the town.

Check out these fun and creative cocktails I’ve found on some seriously tasty-looking food and drink blogs.

Dancing Leprechaun (Science of Drink) – Simple to make, refreshing and, as the author states, “It is admirable concoction for active celebrating.”

Grasshopper Ice Cream Cocktails (Dine and Dish) – A frosty take on the classic Grasshopper cocktail that consists of vanilla ice cream, Creme de Menthe, Creme de Cacao and Irish Whiskey…and that’s it. (Be careful with this one!)
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bacon_meatloaf

You know how everyone claims that their mom makes the best meatloaf and no one else’s can compare to it? I would have agreed with that, until I found this recipe for bacon-wrapped meatloaf. The classic comfort dish that is meatloaf and delicious salty bacon combine to make a juicy, meaty, melt-in-your-mouth taste explosion. Hungry yet? Read on.

This version of meatloaf was actually a collaboration and experiment by myself and my guinea pig/willing victim (a.k.a.: boyfriend) one Sunday afternoon. The idea was to make a better version of standard meatloaf, but how? What would elevate it from a simple comfort food to one sexy hunk of meat? And then the idea was born: (more…)

They love their veggies!

Check out the Southwestern braised beef short ribs I was bragging about making for Valentine’s dinner. They were divine, to say the least.

Here are some more fun and delicious-looking recipes and articles that have caught my eye this past week; both from the site I run and from some pretty sweet-looking foodie blogs.

Affordable Italian bubbly for any celebration (even if you’re just celebrating a Tuesday)

Biofuel from beer? Turning brewing waste into natural gas

Cheese secrets you mite not want to know: The crawly critters that influence cheese

Top of the hops: Hopslam, Hoptimum and all of the beer hype

‘Want to Make’ List:

I think I’ve got a sweet tooth this week!
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Shortribs 5

Braised beef short ribs are the epitome of “high end” comfort food. They can often be found on restaurant menus, cooked with classical French or Asian flavors and bearing a somewhat hefty price tag. I think many people have the misconception that they’re pricey because they’re technically difficult or labor-intensive to prepare, but those preconceived notions couldn’t be father from the truth.

Yes, at the grocery store beef short ribs aren’t as inexpensive as stew or braising meat, but getting the result of tender, succulent, fall-off-the bone meat is so worth extra cost. And this “fancy” restaurant dish can be prepared right in your own kitchen (culinary degree not required). Making braised short ribs at home is definitely worth the effort, and they are, in fact, pretty effortless to prepare. They even create their own sauce while they cook.

For a twist on this classic dish, I’ve put a Southwestern spin on it, using spices and flavors commonly found in Southwestern cuisine and — my favorite bit — tequila. Serve them on a bed of garlic mashed potatoes or sweet corn polenta (as I’ve done) to soak up the flavorful, gravy-like sauce.
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Update on last week’s ‘Roundup’ post: the short ribs were A-MAZING. I did them with a Mexican/Southwestern twist, with chipotles in Adobo and tequila (among other things). Keep an eye out for the recipe and photo on my blog this week!

Here are some more fun and delicious-looking recipes and articles that have caught my eye this past week from some pretty sweet-looking foodie blogs.
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