When your veggie bin runneth over, consider making a wok full of fried rice! Loaded with vegetables, it’s well-balanced, and it’s easy to make in a large batch, so there are plenty of leftovers for the week or weekend ahead.
In celebration of my blog’s 3rd birthday, I made a birthday cake (kind of). Fittingly, this recipe is a variation of Heidi Swanson’s Lemony Olive Oil Banana Bread because her blog (and this recipe) inspired it all. For my version, I subbed the dark chocolate for dark chocolate toffee, nixed the lemon, and topped the cake with a toffee-molasses glaze. I really love this for its simplicity, its not-too-sweetness, and its shape shifting abilities to act as a breakfast bread or dessert.
Happiness is learning that a Sense of Taste recipe won the 2nd Annual Golden Girl Granola Blogger’s Challenge! It’s really easy to make good food when you have good ingredients. Golden Girl Granola is a good ingredient, no matter if you’re sprinkling it on yogurt of using it as a glorified oat flour in a cookie recipe. If…
This is a meal size version of the seafood restaurant classic appetizer. Instead of button mushrooms, this is made with Portobello mushrooms and a generious mound of crabmeat. I used a Crab Imperial recipe from an old cookbook and brightened it up with a leek and pimentos. If you’re not a fan of mushrooms, you can easily bake the Imperial in a baking dish for the same amount of time and call it good.
While sitting on a pier under a pecan tree with my feet in the cloudy, brackish water and a crabbing line in one hand, I started thinking about the hand Eastern NC and her people had in raising me. I went back to my chilhood and here’s the short list of lessons I learned in my formative years, with the exception of one or two.
A hybrid between a shortbread and oatmeal cookie is a perfect base for sweet, rich banana pudding. The cookie itself is not too sweet and stands up to the pudding without getting too soggy. I made homemade pudding here because it’s not that much more laborious than the heat-and-serve kind you get in the grocery store, and I had control of the amount of sugar. The boxed variety could easily be substituted.
A sweet potato casserole topped with maple granola is a more nutritional alternative to the traditional version (or at least the one I’m used to). It’s great by itself or paired with pork or turkey. I promise: you won’t miss the marshmallows.