I use Frank’s Red Hot for these Buffalo Cauliflower Bites, but you can use whatever you like to heat things up (Pico Pica is another good one).
Use coconut oil if you’re wanting to keep it vegan. I make it either way, coconut oil imparts a sweeter flavor, but oooh yes, I do love butter)
These Chocolate Chip Peanut Butter Cookies are ridiculously rich and peanut buttery bombs – two cookies with your coffee and you’re good for at least a couple of hours.
Be sure to let them sit for a bit after baking – if you try to eat them right out of the oven they’ll be a crumbly mess (hey do you if you want that).
This spicy curry ketchup is something that we whip up at least once a week if not more.
We make this for fries, tater tots, roasted potatoes, store-bought vegi samosas, chicken nuggets, sausages…. it’s delicious.
Ingredients:
Mix ingredients together in a small bowl and dive in.
Let it sit for awhile to let the ingredients ‘get familiar’ if you’ve got time whilst baking said crunchy, salty potato items for dippage.
Bacon Macaroni and Cheese > Regular Mac and Cheese = Fact.
A couple years ago I made this dish as an experiment, since making macaroni and cheese from scratch was uncharted territory for me. Therefore I searched online, found this recipe from The Pioneer Woman, and went for it.
At the part where you add in the shredded cheese and it starts to melt I began giggling, and realized that yes, it was going to be sooooo good. (it was)
Frittata is just a fancy word for ‘crustless quiche’ or ‘I have a dozen eggs about to expire, leftovers, and butter, let’s make breakfast pie’. (or dinner if you’re so inclined).
You can make them fancy – carmelized onions, sun dried tomatoes and goat cheese… or super hearty – leftover taco meat, black beans, jalapeño jack cheese… it’s just an easy way to make something good.
Here’s an example of one I’m going to make tomorrow with the big bunch of spinach we just got from Talley Farms Fresh Harvest.
Husband makes this fresh ginger root tea all the time. Like twice a day. He dictated the recipe to me for you all to enjoy. Look at me, being all secretary-ish n stuff.
Let it steep until it’s done.
PS: Fresh ginger should always be in your fridge, especially if you like to make curry!
Why make strawberry cream cheese scones? WELL LET ME TELL YOU WHY…. we got some insanely good (and HUGE) Okui Farms Strawberries in our Talley Farms weekly box , and happened to have cream cheese instead of my usual fav for scones – sour cream – and one thing led to another and these happened. THEY ARE SO GOOD.
Here is a very successful experiment that I made this morning. (and since my cousin Sony asked for it and of course I’m going to share the love, because this breakfast burrito frittata is probably one of the best I’ve ever made).
You’re going to need a pan that you can take from the stove to the oven, or use the stove-to-casserole method that I talk about in my other frittata recipe here. I used a well seasoned cast iron pan for my version.
Funny story – the first time I made these Rocky Road Brownies I tried to be all fancy and put more marshmallows on top at the end and then put them under the broiler for that ‘toasted marshmallow aesthetic’….. aaaand they caught on fire. So don’t do that. (Although I do want to get one of these so I can properly scorch things like Crème Brûlée and such).
Or as I like to call it – Easy Peasy Tasty Chicky… ok no kidding – this dry brined roast chicken has become my favorite way to cook a bird. It is an amazing way to make cheap chickens taste amazing, like the ones you can get at Grocery Outlet for like $4.
(However recently I’ve discovered how amazing the Cal Poly Meats birds are, and I’m not going back. They’re smaller but whoa, the taste is so much better. )
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