I’m so glad the sun came out today. I needed that perk up. We’ve got brisket & ribs on the smoker & a fist of this good stuff to sip on. This beautiful 82 proof whiskey emits the scents of vanilla, oak & pear, and the flavors of honey butter, banana, caramel & coffee. Needed this smooth little friend, this weekend. Served over a giant ice cube & used the dried citrus I made a week or so ago for the garnish.
This freezer toast is about the best thing I’ve tasted in a long while! I used some honey wheat bread, Justin’s maple almond butter, Tree Hive maple syrup + honey, crushed pistachios & hemp seeds. It was sooooo good!
I looooove it when my son visits, but y’all…T H E E A T I N G. This CHEESEBURGER was definitely an indulgence. My hubs always makes his burgers with @heb Prime Brisket, and they are GOOD! A burger is only as good as the patty!!! And yes, we like good, old fashioned @kraft American cheese singles, lettuce, tomato, avocado, sliced red onion & mayo on our burgers. I’m telling myself the oven baked sweet potato fries were healthy.
Sweet Potato Fries ~ Slice potatoes into strips. Place on pan you have lined with foil and parchment paper for easy clean up. Spread cut fries evenly in the pan. Drizzle with olive oil and season with sea salt and pepper. Bake at 450 degrees for 15 – 20 minutes. Fries are done when you can pierce the potatoes with a fork and slightly brown.
My local grocery store, HEB, has a hatch chile event every year. I tried this rice dish and immediately knew my family would love it. I was not wrong! I have served it with smoked pork loin, brisket and steak – it was a terrific compliment, each time. I’m afraid this deliciousness is going to be a new, frequently asked for item. My son-in-law was like, “Where have you been hiding this one?!” Uh oh, I already have visions of making this over and over. And, don’t be mad – this is definitely not a low cal or healthy dish. It has all the bad stuff. I mean, good stuff. Yikes!
Freezer food is yummy! My hubs made a fantastic brisket a while back, but it was just too much to finish. In my effort to be less wasteful, I froze the leftovers. I was so excited when I pulled it out, chopped it up & heated it in a skillet w/a bit of BBQ sauce. Sooooo good ~ served it on a toasted bun, avocado, sliced red onion & a fried egg!🍳🥑🥖 I’m motivated! Reduce food waster & use all your leftovers!
YOU ARE GONNA THIS TOAST…But, first a bit about my NEW YEARS RESOLUTION. First, I’m gonna keep eating & drinking what I want, in moderation. I really like my Texas bbq & wine…lots of wine. I do admire those dedicated to a plant based or vegan lifestyle for health or sustainability reasons, etc. I follow many accounts dedicated to this & they push me to be a more creative cook, support sustainability & stop wasting food. I like that & am doing simple things like FREEZING FOOD, I might have otherwise let spoil, NO MORE BOTTLED WATER & USING HEALTHIER INGREDIENTS (turbinado sugar instead of processed sugar, etc.). My NEW YEARS RESOLUTION is to continue these efforts. So, with that in mind I present: FREEZER TOAST W/WHIPPED RICOTTA & APPLE PEAR COMPOTE made with all the apples & pears I received in a Christmas fruit basket. Enjoy! This is some yummy stuff!
2019 is here and so is Baked Anjou Pear Porridge with granola, a bit of Ginger Plum Compote, banana, dragon fruit chips, and a drizzle of syrup. I think red Anjou pears are so beautiful. So, when I saw them at the store I had to get a few – with no plan on what to do with them. Well, after a late night of acting like a 30 something New Year’s reveler, I knew exactly what to do! A hot bowl of porridge sounded just right given we had some really rich food last night ~ tenderloin w/bearnaise, mashed potatoes, salad w/shrimp & a luscious carrot cake. Here is how I made this gorgeous, comforting bowl.
~ I made the Bob’s Red Mill steel cut oats according to package directions using 1% milk, a dash of cinnamon & 2 TBS of turbinado sugar.
~ For the pear, I preheated the oven to 375 degrees and placed 2 TBS coconut oil on a baking sheet. While the oil warmed in the oven, I halved the pear and cored it. I removed the pan with the warmed oil from the oven and sprinkled a bit of cinnamon on the oil. I then placed the cut side of each pear half in the oil, moving it around to be sure they were completed saturated. Lastly, I brushed the top side with coconut oil and cinnamon mixture and baked the pears for 20 minutes.
HAPPY NEW YEAR! In Texas, eating black-eyed peas to ring in the new year is supposed to bring good luck & prosperity. My mom used to put on a hot pot of these yummies & we would drop by for a bowl full on New Years Day. Since we are having friends over for dinner, I thought why not incorporate them into an appetizer ~ so, here ya go! BLACK-EYED PEA SALSA DIP, chocked full of tomatoes, fresh corn, red onion, avocado, cilantro & black-eyed peas. Cheers to a fab new year, y’all!
Made this Caprese Salad drizzled with a Balsamic Reduction right before my youngest came home for the holidays. Added some avocado, sliced red onion, basil, lots of fresh ground pepper, sea salt & a bit of olive oil. So fresh and delicious!
Happy Loaded Toast Day! Have never been so happy to get a slice of honey wheat out of my freezer! Smothered it with almond butter, fresh cherries sautéed in 2 tablespoons of Tree Hive syrup + honey, sliced bananas, pistachios, a few cacao nibs & hemp seeds. Took me all of 5 minutes!
