One of the reasons most of us enjoy cooking for others is because it’s something that makes other people feel good. That’s one of the main reasons we like to cook for our friends and family. It is something that we can offer other people, and they appreciate it. If our only purpose in life was to do nice things for people that they would enjoy and appreciate, we would all be happy campers. Not too long ago, a friend of ours had an all-around bad day that seemed to pair nicely with a not so great week. From beginning to end, it was a mess. Bad days happen to everyone, and sometimes there isn’t much you can do to change the situation. As a friend, all you can do is lend an ear or a helping hand. Food never hurts either. How can you continue with a bad day when an evening’s meal shows up at your doorstep?
Meet Katie. She’s actually a friend of a friend who enthusiastically reached out to share one of her family recipes. After learning more about said recipe, we thought it only appropriate to share it with you through the Guest Test Kitchen. We were equally enthusiastic to try it out ourselves. Some of you may already know that Chrystal has a semi-obsession with bread. Amir is not a bread fan, but he has been a fanatic of Woodchuck Hard Cider since college (introduced to him by the earlier friend of a friend reference). So, a new bread recipe–especially one with Woodchuck–was only fitting to feature. Here’s Katie with more. Continue reading “Katie’s Test Kitchen”
Is the sandwich underrated? Maybe you hold it in high regard, but over here, it doesn’t get too much attention. That is a shame because two slices of bread can deliver a world of wonder to your lips. When you’re home and want to create an easy lunch, the sandwich is your answer. You can give it a fancy touch or keep it plain and simple. Eat it warm or keep it cold. Pack it with a ton of fillings or leave it slim and defined. With its mix of carbs, protein and of course a little fat, the sandwich delivers just about everything you need to fuel yourself for the day.
There are several vegetables and legumes that get the shaft, and who’s to say why. We all have our preferences of course, and that’s allowed. Usually it stems from a childhood aversion to whatever your mom may have made that you slid under the table to the dog. Or perhaps you had a really bad experience after eating something different at a friend’s house, and you vowed never again to let it touch your lips. Brussels sprouts seem to be the biggest culprit. Either you love them or hate them–there’s no in between. There are other veggies that fall on either side of the love-hate spectrum. If you happen to dislike spinach, black eyed peas or squash, this dish may not be for you. If you love one or all of those ingredients, this boatful of vegetable goodness will rock your world.
One Sunday afternoon at our local farmer’s market, we came across a vendor selling grassfed bison meat. We were intrigued. For one, bison meat is stellar! It’s leaner than beef, pork, turkey—even chicken. We like that it doesn’t have that “gamey” taste like many proteins not found in chain grocery stores (i.e. goat, venison, moose, etc). Plus, most suspecting people wouldn’t be able to distinguish it between beef. Bison = okay with us! What got us even more fired up for bison was all the cool things we could do with it. The farmer suggested we try corning it for corned beef or pastrami. Apparently it’s pretty easy, super-rewardingly delicious, and “it’ll be ready just in time for St. Paddy’s Day,”–his exact words. Hmm? Yes! We took one brisket and went merrily on our way with his recipe. Continue reading “Just In Time For St. Paddy’s”
Do you ever wonder where famous foods originate? Buffalo, New York can claim hot wings, Chicago has deep dish pizza, Miami has the Cuban sandwich. Who can claim the Sloppy Joe? There are some who give thanks to Sloppy Joe’s in Havana, Cuba for first serving the dish. Others say it originated in a bar in Key West, Florida with the same exact name. Apparently Mr. Ernest Hemingway himself used to be a regular. Owners of Ye Olde Tavern Inn in Sioux City, Iowa attributed the sandwich to an employee named Joe who devised a “loose meat” recipe in the kitchen one day. They named the sandwich after him. What an honor. You may even hear folks say the Sloppy Joe sandwich was a general American depression-era invention that came about as a means of stretching cheap eats and making them taste good. It is almost impossible to pinpoint who actually created the Sloppy Joe, but the recipe has stayed the same over many years. For the most part. Here’s a new way to eat an timeless treat.
We’re not the only ones who are consistently celebrating birthdays for our friends and family. You must be doing the same thing as everyone welcomes a new year of life. A friend asked for a few appetizers for her 30th birthday party, and there was nothing to say but ‘Yes!’. Good thing there was a full dozen of Eggland’s Best eggs in the fridge thanks to the Foodbuzz. Tastemaker program for Featured Publishers. When life gives you eggs, make quiche. This was not the only dish on the table though. Check out the other three appetizers on our Facebook page, and then check out the full recipe.