Right now, avocados are a good deal with some markets selling them for 89 cents! I deep-fried several wedges in a beer batter and had delicious tacos for days. I added a lemon red cabbage slaw, bacon, pickled jalapeno, red onion and a romoulade sauce. Photo: Becca Henry
I am making all things rosemary to use up my garden’s bounty. This simple casserole makes an amazing little breakfast, lunch or side dish. Biggest tip…serve the day after when all the custard and bread have that much needed time in the fridge to meld into perfection. AND serve and room temperature. I have plans to slice and grill the leftovers topped with a soft egg. I can hardly wait. Photo: Becca Henry.
I had some leftover pizza dough and decided to make a quick pizza in my trusty skillet. I raided the fridge for toppings and voila, a star is born. Toppings were fontina cheese, capers, shaved asparagus, scallions, asiago cheese and lastly and most importantly, pickled red grapes.
My niece, Danie, made the grapes and somehow one of the jars was deep in the fridge. Lucky for me. It was amazing. Do it. Photo: Becca Henry.
This idea came to me in the wee hours and I am so glad these turned out. I wanted to make a gluten-free bite using polenta and wondered how to make it fun and spicy. Voila…add a jalapeno slice before you throw the polenta in the fridge to set up and you add spice, color and a cutting guide. Photo: Danie Woodward.
I love starting the new year with booze, board games and besties. It was a raucous night filled with laughter, bawdy jokes and Mad Libs. But let’s not forget the food….here is a new party staple, pumpkin hummus. My niece Danie found this recipe and it’s a keeper. There is something about the combo of pumpkin and garbanzo beans. Once mixed, they become a new breed of bean melding so completely you struggle to separate the two. It’s like two huge peas in a box. Photo: Danie Woodward.