30 Friday Aug 2019
Posted in Gluten Free, Main Course, Make Ahead, Slow Cooker, Soup, Vegetarian
Tags
Beer, Carrots, dried mushrooms, Garlic, Legumes, Onions, Spices, Sweet Potatoes, Tomatoes
As you know, The Goddess does vegetables, but not really into the vegetarian thing. She loves her burgers, chicken and pork! But, sometimes a person needs to get outside their little world and wander a bit. This is what happens when she wanders off the beaten path…. Continue reading
10 Friday May 2019
Posted in Beef, Gluten Free, Latin Food, Make Ahead, Onions, Red Beans
Tags
Beer, canned tomatoes, cilantro, frozen orange juice concentrate, Garlic, green chiles, herbs, kidney beans, Lime, olive oil, onion, round steak, Spices
You know how sometimes the culinary gods intervene? This dish came about because those gods were playing and romping through my life. However, as happens now and again, those gods led me to deliciousness! This is redolent with Mexican flavors, it’s filling and it’s flexible! Continue reading
16 Saturday Mar 2019
Posted in Gluten Free, Main Course
Tags
Beer, brown sugar, coffee, corned beef, mustard, Onions, Spices, vinegar
I’m reposting this, because well my God…look at that crust. And tomorrow is St. Pat’s Day. And make the Creamy Horseradish-Mustard Sauce today. It’s a must. So back to the post…Slow-roasted, brown sugar-crusted corned beef with beer and onion gravy. Why would you save this just for St. Patrick’s Day? It’s much too good and so simple to be left to one day a year. It makes a great Sunday dinner and the house will smell good enough to eat! Continue reading
05 Thursday Oct 2017
Posted in Beer, Gluten Free, Holiday Fare, Pork Butt, Pressure Cooking
Tags
Beer, fennel seeds, Garlic, olive oil, parmesan cheese, pork butt, rosemary
Garlic-parmesan crusted pork is a thing of beauty! Yes indeed, it is. The combination is near Nirvana, or at the very least ethereal. And I wanted to use the Instant Pot™, so I could use the pressure cooker feature…it worked like a charm! Continue reading
27 Saturday Aug 2016
Posted in Gluten Free, Pork, Pressure Cooker
Tags
Beer, frozen orange juice concentrate, Garlic, guava paste, Onions, orange zest, pork butt, soy sauce, Spices
Allspice, guava, orange, beer and a pork butt…it’s a marriage made in the heavens. Truly it is. This was the perfect meal to cook in the pressure cooker. Yes, The Goddess has a new toy. Continue reading
20 Saturday Feb 2016
Posted in Appetizers, Condiments, Make Ahead, Vegetarian
The Goddess loves onions (and all of the lily family, including the flowers!). She uses them with complete abandon. A hamburger is not to be eaten without onion. Several thin slices of raw red or Vidalia onion, is hamburger heaven for her and The Spicy Honey. Continue reading
30 Saturday Jan 2016
Posted in Gluten Free, Latin Food, Make Ahead, Pork
As you can see, there isn’t too much that’s green about this sauce, except the cilantro in the “red onion salsa”. There was a plan, but then I browned the meat, and it left behind a great fond, so what’s a Goddess to do? She goes to plan B, of course. And this is Plan B…Pork with Sweet Potatoes and Green Chiles! Continue reading
07 Friday Aug 2015
Posted in Gluten Free, Main Course
Tags
Beer, brown sugar, coffee, corned beef, mustard, Onions, Spices, vinegar
Slow-roasted, brown sugar-crusted corned beef with beer and onion gravy. Why would you save this just for St. Patrick’s Day? It’s much too good and so simple to be left to one day a year. It makes a great Sunday dinner and the house will smell good enough to eat! Continue reading
15 Sunday Mar 2015
Posted in Condiments
Tags
Mustard is biblical. Mustard is old. Mustard is a condiment. Mustard is an herb. Mustard is a spice. Mustard is good. It’s fun and easy to make your own prepared mustard from scratch. When you do, you may never go back to the purchased stuff! Ever! Continue reading
30 Friday Jan 2015
Posted in Gluten Free, Main Course, Soup
There are as many types of chilis as there are…well, chiles. My version of chili has come together from different sources and the amounts given are flexible. This is pretty much the core, or the “bones”, of the chili I’ve been making for years. As I’ve discovered new flavors along the way, they’ve found their way into the soup pot. Some have stayed, some have wandered off to return later and some have run away, screaming, never to return. I add beans; we like beans in our chili, but if you don’t, then leave them out. Chili is perfect for large get-togethers like Super Bowl parties…make a chili bar! Continue reading
