Is there really any difference between chicken strips and chicken fingers? Yes. One has 14 letters and the other only 13. Our suggestion is to serve them over baked potatoes, but this is just a suggestion. You can have them with beer if you like.
People started eating silver dollar pancakes in the 19th century. It’s no problem if you make yours slightly larger than the original silver dollar. We did and we’ve decided to upgrade them with apple, raisins, and oat flakes. You can serve them with maple syrup or any other syrup of your choosing.
Apple, Oat, and Raisin Silver Dollar Pancakes Read More »
A little decadence never hurt anyone! Or did it? At least not in the kitchen and not this time, no. Come with us and let’s bake a butternut squash, then fill it’s scooped-out lower half with grated potatoes fried in butter. Not to mention the gooey parmesan and the prosciutto crudo topping. Told you, decadence never hurt anyone…
Potato-Stuffed Squash With Prosciutto Crudo Read More »
This is not just another banana bread. This time we’d like to introduce you to the melted chocolate, too. Not just bananas, rum, eggs, flour, and sugar. We’ll fill and top the bread at the same time, by making a rectangular cut 1 or 2-inch deep where the melted chocolate will go.
Chocolate Banana Bread Read More »
Lo’ and behold, ye pumpkin lovers! The mildly sweet mighty pumpkin is here with us again! This time not as a pie but in the form of a scrumptious cake. One flavored with vanilla, glazed with sugar, and topped with egg white foam, more sugar glaze, and chocolate syrup. Proceed!
Pumpkin Puree Cake Read More »
Good Morning! How do you eat your granola? We ask you because we combined ours with ground coffee, flaxseeds, and rice syrup. Not to mention the almond butter, walnuts, and dates. The result? A mildly sweet nutty and energizing trail mix-like experience.
In no more than 20 minutes the Po’ Boy sandwich will come straight from Louisiana and end up right on your plate. We made our Po-Boy shrimp-themed and flavored it with Cajun seasoning, Worchester sauce, and lemon juice.
Although this cake has some cocoa in it, it is not about chocolate. The red velvet cake is a fluffy and creamy American dessert where cream cheese and buttermilk have the upper hand. We’ve used just a tad of harmless red food coloring and flavored the whole thing with lemon juice and vanilla extract.
Let’s make some nuggets for the next binge-watch party, only this time we’ll use salmon and potatoes mainly, adding some peas and Cheddar cheese in the process. And we’ll bake everything rather than deep-fry. Serve them with a red dip.
Salmon and Potato Nuggets Read More »
Be it a cake or a sweet bread, this is a tradition on this side of the pond. Soon it’ll be 100 years old. And it’s easy. Basically, you bake a thick batter made with mashed bananas for 1 hour.
Let’s make a few edible silver dollars but with a twist. Use almond flour, too, so they’ll get a certain nutty flavor. You can make your mini flapjacks of different sizes and arrange them however you want like we did. Use your imagination.
Silver Dollar Pancakes Read More »
This is not Tschirky’s original Waldorf salad. Instead, we played a little with the ‘classical’ recipe. We kept the walnuts, apples, and celery, but we substituted grapes with pineapple and tossed cognac-soaked dried fruits into the mix. No mayonnaise! And no bed of lettuce or other leafy greens, this time. Try it. It’s good!
