Save your bacon fat for a next-level cooking WIN
It was a real shock to me to learn that some of y’all aren’t saving your bacon grease for later use. Why not? For all intents and purposes, bacon fat is extremely flavourful lard. Anywhere you use it, it will impart a smoky, meaty goodness that will take your food to the next level of awesome. If you love bacon, you’re going to love bacon fat–which you’re already probably struggling to dispose of, anyway.
My simple, fragrant, red lentil and veggie Dal recipe
Indian-style Dal is a wonderful, thick, delicious soup that becomes a stew the longer it sits. The warming spices offer a welcome change from the traditional choice of chicken noodle, and the recipe is seriously, ridiculously, easily adaptable. As long as you have a few staple ingredients, you can make it with whatever you have lingering in your freezer or produce drawer and still manage to have something that tastes rich and delicious.
My mom’s awesome and super-easy cornbread recipe
If you ask my mom, there’s only one way to make cornbread and that’s in a cast iron skillet with THIS recipe. And while I find many cornbreads enjoyable (shh don’t tell mom), there really is something about this recipe that makes it my favorite.
Preserving cherry blossoms for fancy sparkling wine garnishes
I’ve finally made preserved cherry blossoms — both the sweet and salty cherry blossoms — to serve them with sparkling wine at a party. Here’s how I preserved the cherry blossoms…
Megan-simple, no-bake cheesecake that’ll make you say “oh my!”
This recipe was what my mom used for our birthday cakes growing up instead of regular cake, because that’s exactly what we’d ask for. It’s a special occasion dessert, so we don’t have it very often, but when we do… Oh my!
Frankensteined savory cheddar cheese shortbread recipe
My husband and I had a cheese shortbread that was so delicious that I wanted to try to recreate it at home. After looking through dozens of recipes none of them were exactly what I was looking for, so I grabbed what I liked from a few and combined them into my own creation. Here is the recipe I ended up with…
The “deconstructed cheeseburger” casserole
Lately I have a had a fascination with casseroles, and how many different things can be put into them — or, in my, case changed into one. I found that those oh so wonderful, grilled, juicy, concoctions called cheeseburgers can be made into a casserole. I like to call this recipe the “Deconstructed Cheeseburger Casserole.”
Easy French crêpes for sweet or savoury meals
While February 2nd is known as Groundhog Day in North America. In Europe, we don’t have groundhogs (or Bill Murray), but an old pagan-turned-Christian celebration. In France, it is called Chandeleur, aka Pancake Day! Everyone, Christian or not, rejoices in stuffing themselves out with crêpes (French-style pancakes). Now we don’t need excuses to eat pancakes all year long (and we certanly do), so here’s my recipe…