Everyday Food for Busy People
I love guacamole. It’s dangerous for me to start eating it, because I have trouble stopping. So yummy. And it’s very easy to make homemade. The only trick is having ripe avocados. Anybody know how to have perfectly ripe avocados when you need them? [Read more...]
A while back, I made a pot of Baked Potato Soup. That recipe calls just for the fluffy middles of the potatoes. I decided to freeze the skins to use another time. It worked great. I froze them in a ziplock bag and then let them thaw on the counter for a while before baking. There was a bit of frost inside the skins, so I used a spoon to gently scrape it off.
I altered the method used by Simply Recipes to make the potato skins. Here’s what you’ll need: [Read more...]
Before I talk about this recipe, I must apologize for the poor photo. These short winter days are taking a toll of my photos. There’s just not enough light at dinner time to take a good picture. Some of my favorite food bloggers, who have excellent photos on their sites, use special lights or cook so they can take photos during day light.
For better or worse, my process is more natural than that. I take pics of food as I make and serve it. If it’s dark outside when the food is done, it’s dark and I just have to deal with it. The benefit is that the recipes I share are real recipes, coming out of a real kitchen. The down side is that sometimes the photos aren’t very good.
Now that I’ve apologized for the embarrassingly bad photo, I’ll tell you about the dip, which is oh-so-yummy. I found the recipe on Tasty Kitchen a few months ago and finally had the opportunity to try it out for a potluck meal. It was a hit. [Read more...]
By “Southern”, I mean south of the Mason-Dixon Line, not southern Asia. By “Fusion”, I mean let’s mix some soy sauce with some mayo.
This stuff is good and slightly addictive the way dip is supposed to be. I adapted the recipe from Polynesian Dip, which I found on Tasty Kitchen. I had to rename it though, because Polynesian kept reminding me of Chick-fil-A’s Polynesian sauce and this is nothing like that. [Read more...]
Go out to your kitchen and grab a jar of peanut butter and a jar of jam, then make these muffins. Wait. Read this post and then go make the muffins.
It’s no secret that I love peanut butter. These muffins have a deep peanut butter flavor, like peanut butter cookies. The fruity jam in the center compliments perfectly. No wonder PB&J is a classic combo.
Here’s what you’ll need to make them: [Read more...]
Didn’t summer just fly by? Can it really be Labor Day weekend already?
If you’re looking for recipes to fix this weekend, you might check out Independence Day Eats. It’s full of summer foods that are just as perfect for July 4th as for Labor Day. If you need an appetizer, try this Basil Tomato Dip.
These are a blast from the past. What could say “childhood summer” better than Dixie cups, craft sticks and jello? I suppose you could say that bikes with banana seats or running through the sprinkler might describe “childhood summer” better, but I think these popsicles have an advantage. These are the taste of summer, with all its cool, sticky goodness. And if you eat it just right you can have the sweet, syrup dripping down your arm and off your elbow making orange polka dots on the sidewalk.
My oldest daughter has been on a smoothie kick lately. If “lately” can be considered the last few years. She loves smoothies and often makes them for herself. (Now, if I could just convince her to wash the blender.) Mixed berry is her most recent favorite.
Need to satisfy an extra big snack craving? This is your recipe. It makes a bunch. And I warn you – if you start munching it, you won’t be able to stop. I adapted the recipe from an old Taste of Home magazine. The original called for Crispix Cereal, which I couldn’t find. Do they even make that anymore? I also changed a few other things.
