This was a quick-fix if you happened to bring home some char siu pork or (Chinese BBQ pork) from the Asian market. And you really should do that. It’s good stuff and good to have on hand, if for no other reason than to make this wrap. It was deeeeeeeeeeelicious! Continue reading
Have you noticed I’ve been on an aïoli roll recently? Yeah. I love mayonnaise, which is what an aïoli really is. And, I absolutely adore flavored mayonnaise. This particular aïoli is rich, creamy and well-balanced. It’s truly delightful schmeared on Chicken Burgers with Scallions, Ginger and Thai Flavors. Continue reading
I just ran across a recipe for Chicken Mole Casserole on the Food & Wine website. And I do mean I “just” found it. It sounded great; I liked the idea of it. It just seemed like the perfect thing for dinner, so I made it, or rather my version of it. And it was on the table in 20 minutes! What a great weeknight or Friday-night-after-work-instead-of-pizza dinner! Continue reading
Yup, that’s the Elvis special there in the picture. Banana-Peanut Butter Ice Cream, except, well…ummm, it isn’t ice cream at all. The Goddess lied to you. It’s actually frozen bananas that have been whirled up in the food processor with some peanut butter, and a smidge of bourbon and vanilla extract. Continue reading
Ramen noodles, the old stand-by late night snack of college students, but in a salad. Some iteration of this salad has been around for a number of years. This version runs smack-dab into peanut noodles. Who knew Ramen could be so good? Continue reading
I felt after the lean Heathen Gypsy Soup, you needed something to snarf down that would put some staying power into that snow shovel. So here’s the second posting for today. Enjoy these.
Don’t you just love making bar cookies? They are delicious and usually they go together so easily that you can make them before you go to work. Blondies are one of the best bar cookies. They are a cross between brownies and chocolate-chip-type cookie batter. They are dense, sweet, chewy, moist and rich…they are decadent and you simply cannot eat just one. Remember…life is short. Have the second blondie…. Continue reading
Sweet potatoes make great soup. This soup is thick and smooth, with little flecks of ginger to cleanse your palate a bit and work with the heat of the chiles to spice things up. This soup is a great example of the melding of cultures; it travels the world. It leans to the East in its flavoring, but there is the surprise of peanut butter, which takes us to Africa and the sweet potato itself takes us to the Incan Empire. Who knew you could travel the world with a bowl of soup? Continue reading