Although pâté might not be up your alley (it's made from chicken liver), I highly recommend trying it at least once in your life, because it's delicious. Pair it with some cheese and a baguette, and you've got yourself a match made in heaven.
I've been eating and loving pâté since I was a kid. (I wasn't your average kid though... I was the kind who would have opted for blue cheese and pâté over a King sized Kit-Kat any day of the week.) Moral of the story- if a kid can eat pâté, so can you!
This quiche "came to me" while I was at the farmer's market last week. As I strolled down the aisles, I kept seeing beautiful rainbow carrots and speckled brown eggs at different booths, so I decided I had to make something from them!
As many of you already know from previous posts, Asher is allergic to dairy. Because of this, I often adapt recipes and use dairy-free substitutions (like almond milk and dairy free Daiya cheese). This recipe, however, is completely adjustable for those of us who can eat dairy (though it tastes pretty darn good as-is, and it doesn't taste dairy free). So, if you want to use real dairy in this recipe, you can switch out the almond...
Salmon Patties / Salmon Cakes are easy, delicious, and make a great alternative to crab cakes. They're also fantastic as an appetizer, atop a salad, or between a couple buns!
I've been making these salmon patties for a few years now. Asher and I created this recipe on a whim while trying to diversify how we prepare fish, and it's been a favorite ever since.
Though I keep my salmon patties fairly consistent, the beauty of this recipe is that you can easily add in additional ingredients*. For instance, you could add in chopped spinach, fresh garlic, lemon zest, or dare I say.... bacon!
*Make sure to adjust the breadcrumbs or egg so the mixture will hol...
For all of you fellow Americans out there, it's Memorial Day weekend. This probably means hitting the beach, BBQs, and maybe a sale or two, which is why I've created a fun and refreshing cocktail you can enjoy all throughout your sunny 3-day weekend.
This week's Spiked Caramel Lemonade is summery and maybe a little too easy to drink (if ya know what I mean...).
Let's get to it-
What you'll need:
1+1/2 c White Sugar
1/4 c Light Brown Sugar
1+1/2 c Lemon Juice
2+1/4 c Warm Water, divided
1+1/3 c Dark Rum (or alcohol of your choice)
1 Whole Lemon
First, mix 1/2 cup of water and 1+1/2 cups of white sugar in a heavy saucepan over medium high heat....
Although I absolutely love cooking, baking is where my heart is. I love experimenting, creating new recipes, coming up with flavor combinations, and of course, decorating cakes.
I was over at my parents' house this weekend and took a look around for ripe fruit because I felt like baking. My mom is an amazing gardener, so my parents' garden is filled with edible plants, fruits, and veggies (from the usual tomatoes and lettuce to more unusual stuff like kefir limes, passion fruit, and coffee beans). This means I get to scour the yard and bake from whatever's in season. This time the Meyer lemon* tree out front was overflowing with perfectly ripe lemons, so I decide...