Another great Filipino recipe from Roselyn, my neighbor, who loves to cook as much as I do. This is an amazing chicken and shrimp version. Delicious! And if you aren’t careful you might find yourself saying,”I can’t believe I ate the whole thing!”
Roselyn’s putting the recipe together for me. I hope she doesn’t keep us in suspense long!
Here it is! Roselyn’s Pancit!
Chocolate is still my favorite dessert flavor. I can go days without it. But then thoughts of chocolate begin to circle and are relentless until I meet the craving. My recipe for this rich and moist chocolate pound cake does the trick. One must, the chocolate (for me) must be very very good if not the best. This recipe uses an entire cup of cocoa and it will drive the taste of this cake. You want the best available cocoa. If you haven’t an idea about what’s the best unsweetened cocoa ingredient to use check out Cook’s Illustrated’s ratings here.
Devil’s Food Chocolate Pound Cake, a great treat for those Halloween visitors!
Delicious Filipino Dish with few ingredients! I like the idea of pork ribs instead but suit your meat preference. Because this recipe uses pickling spices I relate the meat taste to some Portuguese dishes. I just love it! Enjoy! And thanks Roselyn … Hoping for more.
Here is another adobo recipe you may enjoy. And I love Margaret’s Spareribs too!
Winding down … Summer about to end. Squeezing in as many barbecues as possible. Enjoying icy wines in the now less than 3 digit heat. If you’re doing the same and need a new quick dip recipe here it is! This recipe is inspired by the 3 ingredient dip recipe in the latest Wine Enthusiast magazine. The September edition has a beautiful Porchetta, a Beer Braised Chicken and so many more delicious recipes. It’s an amazing issue!
I’ve changed up the recipe because I love Greek olives but any black olive will do. I’ll bet homemade green olives would work, Leonard! (My cousin, who cures his own.) Instead of Parmesan (I was fresh out) I used Asiago. Take a look at this easy recipe. You’ll love it!
Light, quick, vegetarian easy … Spicy Chick Pea Pasta e Fagioli. Use vegetable broth or stock for a true vegan experience or add chicken broth if you prefer this taste.
Just a little something different for my guests. This has something for everyone from chicken to lobster. Never miss a beat sipping on wine and schmoozing … Have all the ingredients prepped. We love scallops and lobster … Clams on a lesser scale. If you’re into clams you can add to the mix easily. Serves a group well.
Faster than going through the drive-thru you can create a Cold Pasta Salad. If you have pasta (fusilli to shell to wagon wheel and much more works) in your pantry you are more than half-way there. Freely make substitutions to this salad to make it a family favorite. All sorts of room for creativity. I just love these salads year ’round.
Be fearless and give this a try!
Here’s what we had for breakfast this morning! What makes this streusel so special? It’s absolutely loaded with blueberries and the blueberries provide the moistness. This is a one bowl quick mix … so, it’s perfect as a company breakfast or coffee.
Here’s a twist on an old time favorite. Feeds a group easily. Make it your own by adding a few of your favorite condiments. I love this for my guy who’s looking forward to a great lunch after golf. Take this recipe and change it up with small bread slices for that special tea or reception. This actually can be served without the baking. Just a handy recipe to have around.
Enjoy!
Like Fig Newtons you’ll love these! Are these a knock off? Nope! But the texture and flavor are similar. These are just better. I’m not just saying … I’m guaranteeing! My little fig tree only gave up enough for this recipe, and a few extra for a wine accompaniment. Use a cup … to a cup and a half for those who want a fully packed fig bar. Just amazing!