Every time I opened my laptop this past week, I saw something Mexican. It whetted my appetite so I made my own little Cinco de Mayo party with what I had on hand. Continue Reading
I must have been living under rock. When it metaphorically lifted, I discovered a lot of people in the foodie world were buzzing about cauliflower pizza crust. Continue Reading
A little late for Cinco de Mayo, but ‘muy bueno’ nonetheless. Continue Reading
I panicked and replied “Yikes, I’ll have to find a bad habit in a hurry.” Continue Reading
Hang onto your sombrero…today I’m taking you and my leftovers south-of-the-border. Once again, I offer 3 recipes that can be mixed, matched…and, yes, repurposed. Be sure to check out the ‘OMG, lick-the-spoon, lick-the-plate, I-can’t-wait-to-make-this-again’ sauce. Andalé!
Cooking with ‘the oldies’, Wisteria Lane*, Veracruz Corn, a celebrity, New York, and FOODalogue…curious?
I’ve been carb-watching for the past couple of weeks. No pasta, rice, fruit or wine…and I’m not even grouchy. Imagine that. In fact, like Charlie, I’m WINNING (duh)!
I must say though it’s really shaken things up in the FOODalogue kitchen. Whereas before my meals were healthy and balanced (albeit whole grain + vegetable-heavy), nowadays I’m kissing up to protein. Surprisingly (or not), I’ve come up with some interesting new dishes. Here’s one. Continue Reading
There are 2 things I poach frequently: chicken breasts and salmon. Aside from the health/diet factor of reduced fat, I like that both retain moisture and are cooked in a really short time. My general poaching liquid may include any or all of the following: chicken broth, wine, water, olive oil, lemon, garlic and seasonings.