You’re inside on a cold winter morning. The snow is falling outside. A fresh pot of coffee is brewing, and you can smell something delicious baking in the oven…
Continue reading “What’s for Breakfast???”
Category: Food
Traveling to Wine Country after 50!
My husband and I lived in the SF Bay Area in our late 20s, and we went to Napa and Sonoma Counties (Wine Country) a lot. Like really a lot (more times than I can count!) I have many great memories of lazy sunny afternoons with friends, drinking wine and having picnics, while learning about oak barrels, tannens, the chemistry of fermentation, etc.
Continue reading “Traveling to Wine Country after 50!”What’s the deal with….
…….beer and cheese tasting and pairing?!?!?
I’m sure you’ve heard of wine tasting and wine/food pairing. I’ve gone wine tasting more times than I can count! (ok we did live in northern California for several years) and I’ve even been to several wine and food pairing events, but I’d certainly never heard of beer pairing until recently.
Continue reading “What’s the deal with….”Just a little bit crunchy
A few weeks ago Bev posted about the amazing weekend we recently had in VT: beautiful surroundings, gorgeous fall weather and delicious meals!
Continue reading “Just a little bit crunchy”A New Take on Something Old
With fall upon us, are you looking for a new meal idea to add to your dinner rotation?
End of Summer Yum!
As we head into the last week of summer, Bev and I wanted to share another yummy recipe. We thought this would be a great time to enjoy that end of summer produce!
Continue reading “End of Summer Yum!”The Joy of Cooking
Bev and I got together last week for a cooking lesson. Take a look at our fun video and recipe to learn how to make this cool appetizer!
What we’re eating –
Let me start by saying, I am not an expert cook like Ina Garten or an amazing baker like my friend, Avery Wuest Horne, so take my baking recommendations with a “pinch” of salt. Ha ha! I do, however, enjoy baking when I have the time. My friends all know my go-to Blondies that I bring to every party, but that secret recipe is for another time. If I tell you, I’d have to kill you!
Buffalo Cauliflower Tacos
My daughter is a vegetarian, my son likes meat and I’m an eat-everything-under-the-sun-etarian. Lol! It can be challenging finding meals to make that appeal to everyone, and that aren’t just pasta. When my daughter offered to make Buffalo Cauliflower Tacos for dinner, I welcomed the offer and they were delicious! This recipe is from Pinch of Yum and so good.
Do you have any amazing recipes that you’d like to share??? Let us know!
This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo “wings” at J. Selby’s http://www.jselbys.com/ in Saint Paul and this recipe http://sarasullivan.com/buffalo-cauliflower-tacos-avocado-cream/ from Sarah Sullivan. Thanks to both sources of inspiration!
* Ingredients:
* 1 cup flour
* 1 cup milk
* 1/4 teaspoon each garlic powder, salt, and pepper
* 1 head cauliflower (4–5 cups florets)
* 3/4 cup hot sauce (I used Frank’s brand)
* shredded cabbage or slaw
* chopped fresh cilantro
* tortillas
Avocado Crema:
* 2 avocados
* 1 clove garlic
* 1/4 cup sour cream (yogurt would work, too)
* 1/4 cup water
* 1/2 teaspoon salt
* squeeze of lemon or lime
Instructions:
1. Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
2. Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
3. Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
4. Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
5. Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!
Recipe by: Pinch of Yum
Abs and More!
In today’s post Bev (and Scout!) give you a really great ab workout, and Annette has a recipe for a delicious and seasonal summer salad. Take a look!
Working Out with Scout!
It’s Time for Peaches!
When I was grocery shopping last week, I was really excited to see peaches from South Carolina for the first time this summer. In fact, I was so excited that I may have bought an “aggressive” amount of them (as my kids would say!) I’m very picky about peaches – I only buy them in season, and only ones from SC, GA, and NJ (Yes, Jersey peaches!) Sorry CT, but your peaches don’t make the cut!
After I brought all of those peaches home, I knew exactly what I was going to make. My friend refers to this as a “sexy salad”, and I was sure my dinner guests would love it (they did!) It is sexy indeed – the presentation is beautiful (it’s served on a platter instead of in a bowl) and it’s delicious! What makes this salad so great is its simplicity – it’s very easy to make and it only has a few ingredients (the dressing is just lemon juice, olive oil, sea salt, and ground pepper). So you can really taste the different flavors: salty prosciutto and fresh mozzarella, sweet juicy peaches, zesty lemon juice, and spicy mint leaves with salad greens. Give it a try and enjoy those perfectly ripe peaches – they won’t be around forever!
Jamie Oliver’s mixed leaf salad with mozzarella, mint, peach & prosciutto
Ingredients (serves 2)
- 2 cups mixed baby greens + fresh mint leaves
- 1 ⁄4 lb prosciutto, thinly sliced
- 3 peaches, pit removed and cut into wedges (peeled or unpeeled optional)
- 2 Buffalo mozzarella cheese balls torn into bit size pieces
- 2 tablespoons olive oil
- 2 tbs fresh lemon juice
- salt
- pepper
Method
- If I make this for my lunch I’ll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
- Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
- Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
- Lay a couple of slices of prosciutto over the top.
- Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
- Throw the leaves on top. Simple!
