What is the definition of a Super Nun?
Whatcha makin’ for Superbowl Sunday? Who is your favorite team? I have to admit that I have no idea who the teams are that are up for the title this year. That is no different from any other year though. Maybe it is because I am married to a German/South African who can care less about the Superbowl. He says “what a bunch of poofs, where is the Rugby game?”
That about sums up our Superbowl Sunday.
The only part of the Superbowl that I am game for is the eating. It is my favorite kind of fare, finger foods. Here I made open-faced sliders with two toppings. One spicy peppers the other a wild mushroom duxelles, opposite ends of the heat spectrum, but both can hold their own in the flavor department. The great thing about these is that the toppings are so good on their own that a Vegetarian would love them without the meat. Something for everyone.
A few quality ingredients is key here. A great baguette, fresh ground sirloin or chuck, and a little salt and pepper is really all you need to make great sliders. Don’t mess around with it too much. If you have great ingredients you need very little else, except something to wash it down with. You may be reaching for your favorite brew, but maybe you should be thinking outside the box. Last night I was introduced to a new drink that is certainly outside of any box I have been caught drinking from (sorry T 
).
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Today is World Nutella Day.
What do you mean you’ve never heard of that?
Any excuse for chocolate and hazelnuts blended into a creamy deliciousness is a reason to celebrate in my book. My only problem with Nutella is that it is made with hydrogenated oils and I am a bit of a freak and prefer not to feed those nasty additions to my family. There are some great “healthy” versions at the Coop and other shops, but alas those have dairy in them. So I have resigned myself to be the household ‘not nutella’ maker.
The version I made today is way off the mark. I am fresh out of hazelnuts or filberts, depending on where you are from. So I made an almond/walnut chocolate spread. I like the flavor combination. As you can see from the photos I did not blend it super smooth. Patience is not one of my stronger virtues, besides I kind of like the texture, it doesn’t let you forget what it is made from. It might not be so great blended into a recipe for a refined pastry, but smeared on toasted pound cake, a graham cracker, or your finger I cannot image you would be disappointed. I know for sure that when the kids find out what I made they will be over the moon.
I can hear it now… “Eine Nutella Crepe Bitte!” [click to read full article --->]
Are you still steaming broccoli or worse yet, boiling it? Steamed broccoli is fine, but why when roasting it is easier, and tastier?
Last night the husband of the infamous Mud Pies for Mommy was in town from Houston, he is probably now questioning his judgment on accepting our dinner invitation. I was not much in the mood for cooking, it happens. We were home late from our evening sports and I wasn’t hungry. When I am not hungry I have a hard time cooking anything. I am funny like that. We had salmon burgers, it was nothing spectacular, but sounded better than what he was served for lunch, yikes!
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Who doesn’t love the rich taste and silky texture of buttercream frosting? What if I were to tell you that you can make a healthier version without butter, no margarine either, that is damn tasty?
Just hear me out.
In many places of the world, namely Asia, avocados are called butter fruit. I have seen recipes for avocado ice cream, avocado and it’s silky texture and mild flavor can blend easily into many savory or sweet dishes. Here I am suggesting that by replacing the butter in the “buttercream” you can get something equally as delicious. I have only tried it with chocolate, but why not other flavors?
Yes, that's an avocado there
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