The best cornbread I ever ate. I had to change the dairy ingredient to canned coconut milk, but otherwise this recipe is fantastic. Please visit Shutterbean for the recipe. Adapted from the website: Polenta Cornbread 1 cup canned coconut … Continue reading Polenta Cornbread
I finally had to try Hawaiian pizza because the debate on Twitter made me curious. How bad could pineapple–the crux of all the arguments–really be on a pizza? It seemed to me that it would be lighter than most cheesy/garlicky/greasy … Continue reading 👍 Hawaiian Pizza
I saw this recipe on Twitter and I just had to make it: You can use whatever jam you have on hand. https://t.co/n54ZS2K9s2 — Food & Wine (@foodandwine) January 25, 2021 Here is the full recipe for Cherry and Cream … Continue reading Update: Kolaches
Once, I actually said “do not use fresh mozzarella🤪.” Ha! Now it’s part of our favorite pizza toppings. Go figure 🙃 Our new favorite pizza uses fresh mozzarella, prosciutto, and Parmesan white sauce. I just twist each slice of prosciutto … Continue reading Updated Pizza Preferences
What’s been for dinner lately: Sheet pan pizza with prosciutto, Parmesan, and white sauce. The crust is from America’s Test Kitchen’s “Pizza al Taglio with Arugula and Mozzarella,” but I baked it with a Parmesan/garlic white sauce, fresh mozzarella, baby … Continue reading Still Eating, If Not Writing
I’ve separated the instructions into three separate recipes. I’ve been away cooking for other people, but I’m back now and continuing the strudel idea. My last post was a tomato strudel with some of my tomato jam. What I never … Continue reading Apple Strudel with Apple Jam and Pecan Streusel
Just think of all the savory things you could put in a strudel I made a tomato pie once, but I can’t eat a whole pie by myself, and my husband didn’t want any part of it. This year, I … Continue reading Tomato Strudel with Fontina and Thyme
Unlike my last muffins, these are quite sweet. I seem to be in the habit of using up leftover ricotta in desserts, whether they be cakes or muffins, and I’m fine with that. Last weekend, I made my Ricotta-Velveeta® Mac … Continue reading Another Ricotta Muffin: Coconut and Chocolate Chunk
I tried to get the essentials into the title—roasting, garden harvest, classic panzanella, and pasta. From the garden, I’m roasting tomatoes and green beans. My husband doesn’t care for tomatoes, but he tends the garden—sometimes you have to eat what … Continue reading Roasted Garden Panzanella Pasta
I know it seems too soon to post another muffin recipe, but the Tropical Muffins are gone, because my husband was eating them two and three at a time. Well, these are not so sweet, with only half the sugar, … Continue reading Sour Cream Carrot Breakfast Muffins
Calling these muffins tropical was easier than putting all the ingredients in the title, and I figure anything with coconut can be called tropical. Besides ricotta, the ingredients that flavor these muffins are dried apricots, flaked coconut, and roasted almonds. … Continue reading Tropical Ricotta Muffins
I’m not sure yours will be so green If my Ancestry DNA profile is correct, I have 22% Irish ethnicity. Not that you’d know it by anything in my upbringing. Apparently my maternal grandfather was bullied as a Protestant dog … Continue reading Recipe Review: Edible Irish Soda Bread
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