OK, let’s talk salsa. There are a few that I like to make, and two of them stand out as big favorites. My fermented salsa (I’ll share the recipe soon) and this one, my pineapple salsa. Now, just in case you’re one of those people who really dislike fruit in their salsa…I’m going to go out on a limb and say if you do like pineapples, you might want to go ahead and give this wonderful stuff a try.
Angelo tells me that a lot of people have been asking him how I prepare the potatoes seen in a lot of his recent food photos.
I do prepare potatoes in a variety of ways, but I definitely make one kind more often than any of the others: Oven Roasted Potatoes. This is probably because they couldn’t be easier and everyone, from my pickiest teenagers and their friends to Lucy Namaste, LOVES them. They’re my go-to taters. It’s almost embarrassing to publish such a basic recipe, but hey…once upon a time I didn’t know how to roast potatoes, either.
More often than not, when I find a new recipe I have to tweak it to fit. But every once in awhile, I find a recipe that is perfect, just the way I found it!
This was one of those recipes.
It comes from a wonderful blog called Smitten Kitchen. It’s wonderful, because the recipes over there are consistently delicious, the photos are gorgeous, and the writing is such a pleasure to read. Shortly after I discovered this gem of a recipe blog, Deb published what turned out to be one our favorite side-dish recipes: Quick Zucchini Sautè. I didn’t even think I liked zucchini until I tried this 30-second cook time dish. Hint 1:
I know I recently posted Gordon Ramsay’s scrambled eggs recipe, but I’ve got another favorite Ramsay recipe that I’d like to share with you.
Amy and I love learning new recipes and watching cooking shows on TV. I’m not too crazy about the amateur reality shows where aspiring chefs scorch their way through rounds of mangling boars’ heads and handling live octopi. I can only take those in small doses.
But I can watch the masters cook all day long. Ramsay is a master.
In my home, these eggs are lovingly referred to as “Dad Eggs.” I’ve never hidden the fact that I learned this technique from Gordon Ramsay’s popular YouTube video…but I seem to get the credit for them, anyway. And now that I think about it…maybe my family refers to them less lovingly as “Dad, eggs!” A command, not a noun. An order from Amy and the girls, who all love these (except my 9-year old). Such is my lot.
So, on my quest to find a way to eat liver that didn’t require me to swallow whole pieces with my nose plugged or just outright gag, I went through a few variations: fried liver, liver pate, yes even a liver shake — definitely two thumbs down!
It was all worth it, because I finally came up with a recipe that even the kids will eat without batting an eye. Not that they actually know they’re eating liver…the blender (here’s ours) is the secret weapon, as you’ll see.
Angelo absolutely loves Pho – it’s one of his all-time favorite soups. I decided to come up with a Paleo pho recipe, so we could have it at home and so I could send it to work with him for great lunches throughout the week.
So for this recipe, I use a Dutch oven because you can make it all in one pot, the meat gets browned perfectly, and you get all the tasty bits of meaty goodness from the bottom mixed into the pho . Yum!
So here is the much anticipated Beef Jerky recipe. This is a great take-along, tide-you-over-till-your-next-meal kind of a snack. It’s super easy, and if you have a dehydrator with a timer or a plug-in timer, you can set it the night before and wake up to a fresh batch that’s ready to go!
Ahhh, pesto. So refreshing, it actually tastes like summer, doesn’t it? With our basil plants being just about all that’s left of our backyard box garden, pesto is the ideal mini weekend project. It’s quick to make, freezes well, and has an almost instant pay off. I eat it for the taste, but it’s also loaded with nutrients like Vitamin K, and basil qualifies as an anti-inflammatory food.