Beef, vegetables, and spices wrapped in a flaky crust and baked. Not too hard to make and a good use of a mid-range piece of meat. I had about a 2 lb piece of London Broil (keeping with the British theme), some various veggies, and admittedly used a canister of store dough. Continue reading
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In a quest to cut/limit sugar and in general eat a little healthier, I have been adapting my diet to be more paleo-esque. I don’t know that I could ever or would ever want to go totally paleo because I love cheese too much, but when I can cut a corner here and there and aspire to paleo-ness I like to do it. Typically, low-carb or paleo adaptations of things are good if you’re lucky but a far cry from the original item you know and love. I have to say that this is most definitely NOT the case with this banana bread!
We have been on hiatus since July 22, 2012 because we had a baby on August 14th, 2012. So yes, it has taken us about a year and half to make it back but the Kitten has thrived with our neglect! We appreciate everyone that has enjoyed and spread our posts. No Tortilla Cheesy Enchilada Bake has by far been the most popular. So we will be posting again soon and here is our excuse for the break…..Blake!
We have these free wall calendars at work and every month a recipe is showcased along with a large picture of it. After staring at this recipe/picture of this recipe for the last month I decided to make it. I love the main ingredients in this and figured this would be right up my alley and it sure was. It also took less than 10 minutes to make this from start to finish, which can’t be beat AND you don’t have to cook anything or heat up an oven so it is very heat-wave friendly as well.
We have been invited by the Food Experiment Tour to participate in their Pittsburgh stop which focuses on dumplings! They invite local chefs to conceptualize a unique form of dumpling including pierogies of course, and ravioli, Asian, etc. We are very excited to have been contacted by the tour and are trying to narrow down about 20 ideas right now to try a few this weekend and finalize our choice! All participants will be eligible for prizes including the grand prize of a trip to the Brooklyn Brewery for the national cookoff. Please come support us on Sunday May 20th from 2-5 pm at Mr. Smalls in Millvale! We will follow up with a post of our entry and the event itself.
We have decided to go with Lobster Mac n Cheese Pierogies for our entry! See the Bacon, Lobster Mac n’ Cheese Pierogies Post!
Merry Christmas 2011! I love Christmas and do believe it is one of the best times of the year. Here is our tree this year and our tree of last year which has been very frequently viewed of late. I love to get a real tree then burn it in the spring when it warms up and the tree is nice and crispy. Merry Christmas to all and we will capture some new holiday creations to share with you later.
Many different elements came together both in and on the burgers. There was garlic sauteed spinach, fresh feta, and jalapenos in the burgers and a roasted red pepper mayo spread on the fresh baked buns. We did not make the buns, but got them in the Strip District where we get most of our cooking supplies. These were made the same night as Roasted Red Pepper Bisque and I kept a bit of the peppers aside for the mayo spread.
Sorry for the lack of posts recently. Bizzy! This was an end of winter soup that was pretty easy, filling, and tasty. It is a bit time consuming but not with full attention steps throughout. Red pepper has such a great taste and with a little extra spice added it was wonderful!