Tag: foodie

Fried Green Tomatoes

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Delicious fried green tomatoes are a crispy, mouthwatering treat that brings out the best of both texture and flavor. The tartness of the green tomatoes pairs perfectly with a seasoned coating, creating a golden, crunchy exterior that gives way to a soft, juicy interior. Whether served as a side dish, topped with a creamy dipping sauce, or layered on a sandwich, each bite offers a satisfying combination of savory, tangy, and slightly sweet flavors. Crispy on the outside, tender on the inside, these fried green tomatoes are the ultimate comfort food that will leave you craving more with every bite.

Ingredients:

4 medium green tomatoes
1 cup buttermilk (or 2 eggs, beaten)
1 cup all-purpose flour
1 cup cornmeal (or breadcrumbs)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
¼ teaspoon cayenne pepper (optional, for spice)
Vegetable oil (for frying)

Instructions:

Wash and slice the green tomatoes into ¼-inch thick rounds, then pat them dry with a paper towel. Set up a breading station by placing the flour in one shallow bowl, the buttermilk (or beaten eggs) in a second bowl, and the cornmeal (or breadcrumbs) mixed with salt, pepper, paprika, and cayenne in a third bowl.

To bread the tomatoes, dredge each slice in the flour, coating both sides, then dip into the buttermilk (or eggs), making sure it’s fully covered. Finally, coat with the cornmeal mixture, pressing lightly to help it adhere.

Heat about ½ inch of vegetable oil in a skillet over medium-high heat until it reaches 350°F. Fry the tomato slices in batches for 2 to 3 minutes per side, or until golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain.

Serve hot with your favorite dipping sauce, such as remoulade, ranch, or hot sauce. Enjoy!

Corn, Avocado & Tomato Salad

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If you’re looking for a quick, vibrant, and refreshing side dish, look no further than this Corn, Avocado, and Tomato Salad! Bursting with the sweetness of corn, the creaminess of ripe avocados, and the juicy freshness of cherry tomatoes, this salad is the perfect balance of textures and flavors. Tossed in a light olive oil and lime dressing with a touch of salt and pepper, it’s a simple yet satisfying dish that pairs wonderfully with almost every main dish. I made this with a delicious chicken burger (recipe coming soon). So, whether you’re hosting a summer barbecue or just craving something light and healthy, this salad comes together in no time and is sure to be a hit with everyone at the table.


Ingredients (Salad):
1 can of corn (drained and rinsed)
2 ripe avocados
1 cup cherry tomatoes (halved)
Salt & Pepper to taste

Ingredients (Simple Dressing):
1 tablespoon police oil
1 tablespoon lime juice (or more to taste)
Fresh cilantro (optional, chopped)
Instructions:

1. Prepare the ingredients:
Drain and rinse the can of corn, then set it aside.
Cut the avocados in half, remove the pit, and scoop the flesh into cubes.
Halve the cherry tomatoes.

2. Mix the salad:
In a large mixing bowl, combine the corn, avocado cubes, halved cherry tomatoes, and red onion (if using).

3. Dress the salad:
Drizzle olive oil and lime juice over the salad.
Toss everything gently to combine, being careful not to mash the avocado.

4 Season:
Add salt and pepper to taste.
Garnish with fresh cilantro, if desired.

5. Serve:
Serve immediately as a fresh side dish, or refrigerate for up to an hour before serving.

Mississippi Pot Roast with a twist

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Imagine sinking your fork into a tender, melt-in-your-mouth Mississippi pot roast, the rich, savory aroma filling the air as the juices soak into every fiber of the beef. The roast, slow-cooked to perfection, is bathed in a flavorful gravy made from a magical combination of ranch seasoning, au jus, vegetables, and pepperoncini, giving it a tangy yet hearty bite that’ll make your taste buds sing. And the best part? You’ve got a warm, fluffy loaf of homemade bread (recipe here) to sop up every last drop of that luscious sauce. Each bite is a symphony of comfort, with the pillowy bread acting as the perfect companion to the succulent roast. This meal isn’t just food; it’s a hug for your soul.

Ingredients:

  • 3-4 lb. Beef chuck roast (boneless or bone-in)
  • 1 packet ranch dressing mix (preferably the dry seasoning mix)
  • 1 packet au jus gravy mix
  • 3 Tbs. Unsalted butter
  • 6-8 pepperoncini peppers (with some juice)
  • 1/4 cup of the pepperoncini juice (or more to taste)
  • 2 Carrots, cut into 1 inch pieces
  • 1 lb mushrooms (your favorite ones) cut in quarters
  • Salt and pepper (to taste; I don’t use this since there are other seasonings)

Instructions:

Step 1: Prep the Roast

  • Season the Roast: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
  • Sear the Roast (Optional): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides (about 3-4 minutes per side) until it’s nicely browned. This step is optional but adds depth of flavor.

Step 2: Prepare the Slow Cooker

  • Place the seared (or raw) roast in the slow cooker.
  • Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast.

Step 3: Add Butter and Peppers

  • Slice the butter into a few pieces and place them directly on top of the roast.
  • Scatter the pepperoncini peppers around the roast, and pour in about 1/4 cup of the pepperoncini juice. You can add more juice if you want a more tangy kick.

Step 4: Add Vegetables

  • Carrots: Arrange the baby carrots (or cut regular carrots) around the roast in the slow cooker.
  • Mushrooms: Add the sliced mushrooms on top of and around the roast as well. These will soak up all the savory flavors and tenderize perfectly as the roast cooks.

Step 5: Slow Cook the Roast

  • Cover the slow cooker and cook the roast on low for 7-8 hours or until the roast is fork-tender and can easily be shredded. If you’re in a time crunch, cook on high for about 4-5 hours. The vegetables should be tender and infused with all the delicious flavors.

Step 6: Shred the Roast

  • Once the roast is done, remove it from the slow cooker and place it on a large cutting board. Use two forks to shred the beef into bite-sized pieces.
  • Stir the remaining cooking juices in the slow cooker to combine the flavors from the ranch mix, au jus, butter, and pepperoncini juice.

Step 7: Return the Shredded Meat to the Slow Cooker

  • Add the shredded beef back into the slow cooker, stirring to coat the meat and vegetables in the rich gravy.

Step 8: Serve and Enjoy

  • Serve the Mississippi Pot Roast with carrots and mushrooms over mashed potatoes, rice, or alongside a warm loaf of homemade bread (Recipe here) The tender, juicy meat, savory vegetables, and rich gravy will make every bite a comforting delight.

Honey Glazed Garlic Salmon

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If you’re craving a dish that’s simple to prepare and bursting with flavor, look no further than this Delish Honey Glazed Salmon. With its perfect balance of sweet and savory, this easy-to-make recipe transforms salmon into a mouthwatering meal that will impress. The honey glaze caramelizes beautifully, adding a rich, golden coating to the tender fish while infusing it with a delightful burst of flavor. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this honey-glazed salmon is the perfect way to elevate your seafood game. Let’s dive into how to make this dish a new family favorite!


Ingredients

Salmon

  • 4 (6 oz each) salmon filets
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (or regular paprika)
  • 1/4 tsp blackening seasoning

Sauce

  • 3 Tbsp butter
  • 2 tsp olive oil
  • 6 cloves garlic (minced)
  • 1/2 cup honey
  • 3 Tbsp water
  • 3 Tbsp soy sauce
  • 1 Tbsp sriracha sauce
  • 2 Tbsp lemon juice

Instructions

1. Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.

2. IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.

3. Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey, and lemon juice and cook 30 seconds or so, until sauce is heated through.

4. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.

5. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.

6. Garnish with minced parsley if desired.

2-Ingredient Bagels? What? No way!

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Easy and foolproof 2-ingredient bagel recipe made with Greek yogurt and flour – That is it! 

Imagine biting into a warm, freshly baked bagel that’s perfectly golden on the outside and delightfully chewy on the inside – all made with just two simple ingredients! It sounds too good to be true, right? But with this easy, no-fuss recipe, you can create homemade bagels in a fraction of the time it takes to go to the bakery. No yeast, no fancy equipment, and no long hours of kneading—just two basic ingredients that come together to form a dough so simple, yet so satisfying. If you’ve ever wanted to enjoy the magic of homemade bagels without the hassle, this is the recipe for you!

Bagel ingredients:
1 ¼ Cups of Self Rising Flour
1 Cup Plain Greek Yogurt

Instructions:
1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper and set aside.
2. In a large mixing bowl, combine your flour and Greek yogurt and mix well, until fully combined and a ball of dough remains.
3. Lightly grease a kitchen surface with extra flour. Place the ball of dough on top, and top with a little extra flour.
4. Slice into 4 even pieces.
5. Use your hands to roll the dough into a thin, sausage shape. Join both ends of the dough to form a bagel shape. Place on the lined tray and repeat until 4 bagels are formed. Lightly brush the tops of each bagel with either butter, egg, milk or water. Sprinkle the seeds on top. (Optional)
6. Bake the bagels for 22-25 minutes, or until golden brown. Remove from the oven and allow to cool completely.

Whether you enjoy them plain, with your favorite spread, or piled high with toppings, these bagels are a perfect reminder that sometimes the simplest recipes are the most rewarding. So the next time you’re craving a fresh, warm bagel but don’t have the time or patience for a complicated recipe, remember this easy two-ingredient trick—because homemade bagels have never been easier or more satisfying!

NOTES:

To store: Place cooked and cooled bagels in a ziplock bag. Bagels generally keep fresh for at least 5 days. You CAN keep them at room temperature, provided you eat them within 3 days.

To freeze: Either place bagels in ziplock bags individually or all of them together in one bigger bag. Frozen bagels will keep for 6 months.

Orange marmalade anyone? Anyone? (Instant pot)

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Imagine the perfect balance of sweet and tangy in every bite—a luscious spread that brightens your morning with its zesty citrus punch. Orange marmalade isn’t just a preserve; it’s a burst of sunshine in a jar, with its vibrant color and bold, refreshing flavor. Whether slathered on toast, swirled into yogurt, or used in cooking, this timeless preserve is a taste of nostalgia with a modern twist. Ready to awaken your taste buds?

Ingredients: (Yeah, it’s that simple)

  • 1 lb mandarin oranges about 5-6 small oranges
  • 2 cups water
  • 3 cups sugar divided in recipe

Instructions:

  1. Cut the stem off of the mandarins and slice the mandarins in half. Slice each half into slices about ¼” thick. Throw them in the inner pot of your pressure cooker
  2. Add 2 cups of water and 2½ cups of white sugar. Stir.
  3. Put the pressure lid on the Instant pot and turn the valve to seal. Select high pressure for 10 minutes. When the time is up, allow the pot to naturally release its pressure. This takes about 25 minutes.
  4. Open the lid and turn on the sear/sauté on high. Bring the mixture to a boil and add in the remaining ½ cup of sugar. Bring back up to a boil and boil until the mixture reaches about 221°F-223℉ (105-106°C). This is important in order for your marmalade to set up. I usually stir occasionally during this process to avoid scorching. The best way to determine if your marmalade is done is by using a thermometer.
  5. Once the orange marmalade has reached at least 221°F, turn off the heat and stir. Allow to cool and then ladle into jars and let them sit at room temp for 1-2 hours, then refrigerate for at least 4 hours to set up.
  6. Serve & Enjoy

Meal Prepping – Yay or Nay?

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Meal prepping—it’s a trend that’s taken the world by storm, but is it for you? For some, it’s a lifesaver, making the week smoother with ready-to-go meals and fewer last-minute decisions. For others, the thought of spending hours on a Sunday cooking for the whole week sounds like a chore.

So, do you meal prep or not?

If you do, how has it changed your routine? Does it help you eat healthier, save time, or maybe even reduce food waste? Or do you prefer the spontaneity of cooking as you go, embracing the joy of trying new recipes whenever the mood strikes?

Whatever your answer, meal prepping is all about what works for you. I’d love to hear your take—does the convenience of prepping meals ahead appeal to you, or do you prefer to go with the flow?

Here is what I prepped for breakfast this week. Egg bites (bacon, mushroom, and cheese) Strawberries, and Greek yogurt.

Happy New Year

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As we turn the page on a brand new year, I want to take a moment to send my warmest wishes to all my friends—thank you for the support that made last year so special to me. Here’s to a year filled with new adventures, unexpected joys, and, of course, lots of love and good food!

Speaking of food, I’m setting a delicious intention for the year ahead—trying more recipes! Whether it’s experimenting with ingredients I’ve never worked with, exploring new cuisines, or just perfecting those comfort food classics, I’m excited to dive deeper into the kitchen this year. I’d love to challenge myself to cook more, bake more, and share the process with all of you.

If you’ve been thinking about trying something new in the kitchen, I encourage you to join me! The new year is the perfect time to explore, whether it’s making a fancy dinner for yourself, testing out homemade bread, or attempting your first soufflé. Don’t worry if it doesn’t come out perfect; it’s all part of the fun and learning. Plus, the best memories are often made around a table with friends, sharing the food you’ve made with your own hands.

Here’s to a year of bold flavors, delicious experiments, and plenty of happy meals shared with those we love. Let’s make 2025 a year to savor, one recipe at a time. Happy New Year to all of you! 🎉✨

What recipes are you looking forward to trying this year? Let’s inspire each other in the kitchen!

UPDATE – From Epic Fail to Perfection

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I’m sure some of you remember my post yesterday about the epic-fail bread in my new ceramic pan. Well, after starting my dough this morning and letting it sit all day, it was ready to be made!

Well guys, here it is! Round 2 using this new ceramic pan. I must say, I made an ever so slight adjustment and wala perfection! See for yourself! I couldn’t be more happy with the outcome!

Epic Fail – Bread

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Epic Fail: The Great Bread Pan Disaster of 2024

So, there I was, feeling like an absolute kitchen wizard. My new ceramic bread pan had arrived in all its pristine, glossy glory, and I was ready to bake the perfect loaf of bread. I had visions of golden-brown perfection, soft interiors, and an Instagram-worthy slice that would make my friends ask, “Who’s the baker behind this masterpiece?”

Spoiler alert: It wasn’t me, not today!

My excitement was palpable. I gathered my ingredients—flour, yeast, water, and the most important secret ingredient of all: optimism.

But here’s where the story takes a tragic turn: The ceramic bread pan.

I did everything the instructions said to do, to the T and I mean to the T! Because I had learned the hard way that bread and pans don’t always get along unless they’re properly prepared. I was sure I had done everything right. As I slid the dough into the pan, I thought to myself, “Look at this beautiful loaf. It’s going to be my best one yet!

I placed the pan in the oven, set the timer, and awaited my destiny. The smell of freshly baked bread filled the house, and I started to picture myself slicing through the crispy crust, butter slowly melting on each piece.

But, as all great kitchen disasters go, reality doesn’t always match the dream.

The timer beeped, and I pulled the bread out. The moment I tried to remove the loaf from the pan, I discovered the truth. The bread wasn’t coming out. It was stuck. Stuck like a bad first date. I tried gently coaxing it with a spatula, but it was like the dough had bonded with the ceramic in a way that was… permanent.

I tried running a knife around the edges, thinking I could free it, but no luck. At that moment, I realized I was staring at a loaf of bread that had officially become one with its ceramic home. It had decided to make this pan its permanent residence. I was the outsider here, trying to evict it. The dough had staged a full-on coup.

I resorted to using a spatula to literally scrape the loaf out. When I finally freed the bread (or what was left of it), it had a slightly tragic shape—more “abstract loaf” than “artisan bread.”

As I stood there, holding my sad, misshapen, slightly scorched loaf of bread, I realized one thing:

  1. Ceramic bread pans are great… until they’re not.

Lesson learned: bread may rise, but sometimes it rises in the wrong places… like inside the ceramic pan you can never get it out of.

Well, I guess there’s always tomorrow!