Bush’s Batch Chocolate Chip Cookies could not be more different than the oatmeal chocolate chip cookies I grew up with.
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This amazing piece of art was done by Lacie Laurendine, check out her etsy shop and buy something!
Here's a vegan recipe that's actually really good. Yes, I'll admit that a vegan recipe is actually good. For those of your who are vegan and found this through PETA's website, yes the sour cream is optional.
For those of us who aren't vegan, this recipe is a great breakfast taco choice for times when you're burnt out on scrambled eggs.
Tofu Potato Tacos
Makes 4 tacos
- 2 Golden Potatoes diced
- 7 oz Firm Tofu cubed
- 1/2 cup Green Enchilada Sauce
- 1 teaspoon Bacon Fat (or vegetable oil if you're a vegan)
- 1/2 teaspoon Cumin
- 1 teaspoon Garlic Powder
- Salt & Pepper (to taste)
- Hot Sauce (to taste)
- 4 Corn Tortillas ( Or a Corn/Flour Blend)
- Sour Cream optional
- Parsley optional
- Add the bacon fat to a cast iron pan or a large skillet. Once the bacon fat is melted add the potatoes and saute until they're golden brown.
- Add the cumin, garlic powder, salt and pepper, and hot sauce.
- Stir in the tofu. Be aggressive in your tofu stirring to break it into cottage cheese size curds.
- Stir in the enchilada sauce. Let it boil down for 3 minutes. Stirring occasionally.
- Serve up on warmed tortillas and top with sour cream and parsley if you desire.
You know they old saying, when life gives you a giant bag of dried Red New Mexico Chiles, make a delicious pureed sauce. Though this looks so spicy it'll burn off even Mark Twain's undead eyebrows, the taste is slightly smoky and mild. It's a great addition to a variety of dishes.
WARNING: EXPLODING CHILES AHEAD!
Fresh oregano from my own personal garden!
Not knowing much about dried chiles and making sauces with them I went ahead and just worked from a solid recipe from Diaz Family Farms. I followed their recipe step by step, except I used a stick blender that resulted in a courser sauce that if I had used a traditional blender.
When making your chile sauce don't throw out the chile water! It's perfect for marinating or a great addition to a Bloody Mary mix, both are potential options for upcoming blog posts!
If you want a thicker sauce follow their recipe to make a chile sauce roux. Use as an ingredient in any Mexican dishes or just put a bit on a tortilla and enjoy!
So what the hell is a Mirliton? Also known as Chayote, a type of squash that's used in dishes all around the world. Though you might know it as a popular dish in Louisiana. My wonderful girlfriend turned me on to these delicious vegetables. Okay, they only really become delicious when you stuff them with crab, shrimp and butter.
Oh you want a straight-forward Stuffed Mirliton recipe? Well by now you should know that's not what I do on this blog. If you want a "normal" mirliton I recommend checking out Chef John D. Folse's recipe.
Not a pear, nor an avocado, but a chayote.
The healing powers of Crystal's Hot Sauce.
Stuffed Mirliton Topped with Pecans
- 4 Mirliton sliced lengthwise
- 5 Tablespoons Butter
- 1/4 cup Crab Meat
- 1/4 cup Shrimp Meat raw, cubed
- 1/4 cup Green Bell Pepper diced
- 1/4 cup Celery diced
- 1/4 cup Onion diced
- 1/4 cup Pecan ground
- 1 Tablespoon Basil chopped
- 2 Tablespoons Breadcrumbs
- 1 teaspoon Hot Sauce
- Bonito Flakes
- Salt and Pepper to taste
- Preheat your oven to 375.
- Bring a pot of lightly salted water to a boil and add the mirlitons. Cook until tender.
- Saute 2 Tablespoons of the butter with the onions, celery, and bell peppers.
- Remove the mirlitons from the water. Scoop the meat of the mirlitons and discard the seeds. Be sure to keep some meat around the edges of the mirlitons.
- Add the shrimp to the vegetables. Cook until pink. Add the mirliton meat, hot sauce, salt and pepper, a pinch of bonito flakes and the crab meat. Stir together. Add the breadcrumbs.
- Add the stuffing to the hollowed shells of the mirlitons and place in a casserole pan. Top the mirlitons with pecans and a pat of butter.
- Bake for about a half hour or until the tops turn golden brown.
- Top with bonito flakes and enjoy!
That's right Fergie is back. Okay it's not The Black Eyed Peas, it's just black-eyed peas. I rarely see black-eyed peas anywhere, not in restaurants, recipes, no where. I mean come on, Where is the Love?
Easter is coming up and that means one thing. No not Jesus, not chocolate bunnies, but ham. The best part of any holiday. Odds are you'll end up with a ham bone and not know what to do with it. Instead of making stock try making some black-eyed peas with it.
Ham Bone Black-Eyed Peas
- 1 Ham Bone ideally with some meat still on it
- 2 cups Black eyed peas soaked for at least one hour
- 1/4 cup Ground Spicy Pork Sausage
- 1 1/2 cup water
- 2 Bay Leaves
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Paprika
- 1/4 teaspoon Ground Chipotle
- 1 teaspoon Sea Salt
- 1/2 Medium Onion diced
- 3 Garlic Cloves sliced
- 1 Tablespoon Avocado Oil
- In a Dutch Oven roast your ham bone at 375 uncovered, until your kitchen starts to smell like pork.
- Add the onions, avocado oil, and garlic to the ham pot. Let roast for about 10 minutes. Add the sausage let it roast for another 10 minutes.
- Remove the dutch oven from the oven and place on the stove top. Add the strained black-eyed peas, the water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.
- Remove the bone and any cartilage floating around in the peas. Oh and don't forget to take out those bay leaves. Serve with sliced fresh avocado! Enjoy!