A few months ago I was across the world in Uganda for a missions trip. On one of the last days we were there, we wandered into a grocery store. We didn't need groceries, but we were mostly just curious about what types of products one can find in an African grocery store.Read More
Have you tried Trader Joe’s Everything But the Bagel seasoning blend yet? It’s allllll the rage and for good reason. If you’ve tried it, you know what I’m talking about. If you haven’t tried it, save yourself a trip out of the house and make it yourself! This easy peasy little recipe tastes just like the original.Read More
Happy Memorial Day! We are thoroughly enjoying this "free" Monday off, even though the day has not gone exactly as planned. We recalibrated and everything is good. In a bit we'll start grilling up some delicious food and I plan to SLATHER a juicy steak with this..Read More
Two of my sweet, adorable, funny, beautiful nieces and I set aside a day last week to make jam together. I was feeling pretty honored that two teenage girls willingly spent time with me for a few hours. We made 4-5 batches including blueberry, strawberry..Read More
It is entirely possible that I am going crazy. First let me say that I love working from home because I love the extra time I get with my boys. There isn't anywhere I'd rather they be than with me. HOWEVER.Read More
If you've ever eaten at Benihana or a similar Hibachi-style restaurant, you will likely begin salivating when you imagine dipping a succulent piece of steak into their famous Ginger Sauce. Every time we go to Benihana, I end up dousing my steak, shrimp, veggies AND rice with that stuff.Read More
I've lost a taste for fast food in the past decade or so, but prior to that I had a few indulgences. One of them was an Arby's Roast Beef Sandwich TOTALLY SLATHERED in Arby's Sauce. I would open like three packets and just douse that succulent meat until it could no longer breathe.Read More
When I see Bing cherries on sale, I ALWAYS buy them. I love cherries. I can make my way through a bag of cherries in no time. Gently bite..detect pit with teeth..work pit outside of teeth..spit pit out..enjoy delicious cherry flesh..repeat. We recently found ourselves with tons ofRead More
My thumb is finally healing from my apple-peeling incident, but things are not the same as before on the right side of my left hand. I have a band-aid covering it at all times because looking at it reminds me of the pain I felt on that day! I would prefer never to experience anything like that again!Read More
Dan and I found ourselves sitting across the table from one another a few nights ago at one of our favorite restaurants. Alone. Without children. It was surreal and delightful. We have not been on an official date in months.Read More
I have about 20 spare minutes to get this post written, so I will cut to the chase! I hope you enjoy this one. It can be another great gift for the holidays. Don't be confused by the name! Apple Butter has nothing to do with butter. I considered renaming it Apple Spread, but it doesn't have the same ring.Read More
I am writing this post from the south! We are celebrating my stepmother's 30th year in the ministry this weekend in North Carolina. Family members have gathered from all around the country to spend time together, and most importantly to let Paula know how loved and special she is.Read More
Since becoming a jam-making fanatic, we have jam all over our fridge. I'm not the only person in this house who loves having jars of jam bumping into the milk container and the butter and the celery and the blueberries. Every one of my family members eats my jam, and that is saying a lot. It is just about the only food that we all love. I hope you enjoy this recipe as much as my family and I do!
In a large saucepan, combine:
8 to 9 apricots, seeded and cut into small pieces
2 cups raspberries
2 cups sugar
Stir, smashing the raspberries with the back of your spoon. Let the mixture sit at room temperature for 1 hour, stirring occasionally.
Add 2 tablespoons of fresh lemon juice to the pan and bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 minutes.
Divide the jam between 3 pint-size jars. Close the jars and allow the jam to cool. Store in the refrigerator for up to 3 months.
Thanks again for reading, everyone!
Does anyone else have a food photography abyss? I have a handful of photos/recipes that sadly lie dormant on my hard drive. Due to this thing called Having A Lot On My Plate, I just don't get everything posted that I want to. Last week I received a sweet email from a reader who asked if I had a recipe for nut butter.Read More
This is going to be your new favorite sauce - you can add it to grilled meats, dunk your chips into it or slather it on a burger! Loaded with flavor and fresh ingredients, this Creamy Green Chile and Avocado Sauce is definitely blending together. Grill up the main ingredients for a quick turn around for your enjoyment.
I need to make more sauces, I've decided. I've fallen madly in love with pesto over the past year, and I've prepared a few delicious sauces to accompany pork. I want to explore more, though. Sauces, like salsas, are incredibly versatile. I love being creative and combining two foods that don't sound like they would taste good together, but actually do.
My husband and I made this green chile-avocado sauce and served it with chicken a few nights ago. It was a great match! Very fresh, flavorful and pretty. When I make it again I'll add more spice, but that's my own issue. In my opinion, everything should have more spice. For example Shrimp, shrimp is ALWAYS better with a little bit of a kick. Check out this Spicy Shrimp Pasta if you are looking for dinner with a punch!
Thread onto four skewers:
1 firm Hass avocado, quartered, pitted and skin left on for grilling; peel before processing
1 small onion, quartered
2 tomatillos, husked, cored and halved
4 garlic cloves, peeled
1 jalapeno pepper, stemmed, seeded and quartered (next time I'll use 2-3)
1 poblano chile, stemmed, seeded and quartered
Brush with olive oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes. Let cool slightly.
Remove ingredients from skewers and transfer to a food processor. Don't forget to remove the peels from the avocados!
1/4 cup cilantro leaves
1/4 cup water
2 tablespoons fresh lime juice
Process until smooth and season with salt.
Serve with grilled chicken. Refrigerate in airtight container for up to 2 days. Delish! Grilling season is finally here!