~Making the Leap from Louboutin to Le Creuset
I can’t rave enough about the Secret Recipe Club – there are so many different blogs that have crossed my path because of this and I was so excited to get April’s assignment – Ma, What’s 4 Dinner? Ma, What’s 4 Dinner has some fun recipes that I was really excited to try and it was hard trying just one. I couldn’t decide between the Taco Pie, Lentil Soup with Sausage, or the Watermelon Mojito but I finally saw a reason {Read More}
My DVR is going to be the death of me. There are certain cooking shows it tapes religiously and Rick Bayless’ Mexico – One Plate At A Time is one of them. He recently had a show about carnitas which had me throwing dinner plans out the window. I knew that I had a nice pork roast on hand because I was going to make my favorite Pork Tinga but decided this might be a nice switch. The easiest thing {Read More}
Beef Bourguignon is one of those recipes that intimidates me. I don’t know why. Perhaps because Julia Child is always associated with this dish. However, I figured that since there was a version for the slow cooker, perhaps I might give it a shot. I took Mr. Slow Cooker off the fridge – determined to make it earn its keep – and went through the fridge gathering the ingredients. Thankfully, I always keep frozen pearl onions in the freezer and, {Read More}
Yesterday, if you looked out my back window you would have seen a sheet of white – snow wrapped Philadelphia in a heavy white blanket and showed very little chance of slowing down. The weather crews were baffled as two storms hit the region, providing the northeast with a “one-two punch.” Many elected to take a snow-day and stay off the roads, including myself. See, when I lived in New Hampshire, 2 or 4 feet of snow didn’t phase me. {Read More}
When I made Nigella Lawson’s Bourbon Glazed Ribs back in December, little did I know that I would adore this sauce so much that I would try to jazz it up in the slow-cooker. This will be the ONLY sauce I use for pulled pork for quite some time. The flavor is phenomenal and served with my poblano rice, can we say winner? Also, the leftover pork makes a killer sandwich the next day!
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