Salads get a bad wrap for being boring, bland rabbit food. But its a good rule of thumb for cooking that if you use good ingredients– you’ll likely end up with a good product. And I made this particular video when I got a craving for something healthy. I started thinking about what makes a good one. Watch this 30 second video for some of my favorite ingredients and below I’ve shared some tips making your own yummy salad.
HERE ARE MY RULES FOR MAKING A GREAT SALAD ↓ (more…)
Cinco de Mayo is not the only day you should celebrate with Margaritas. There is actually a NATIONAL MARGARITA DAY! I’m in!!
Some people struggle with making good margaritas. Here are some tips from the good people at Herradura Tequila so you can ditch the poorly made margaritas. And remember to say goodbye to artificial lemon juice.
1. Avoid cheap tequila – If you are going to get serious about margaritas, you’ll need to invest in high-quality tequila. The key is being 100% agave, which means no additional sugars were added during fermentation process. Casa Herradura has been crafting 100% agave tequila since 1870 using traditional production methods. Use Herradura Silver for a taste of sweet, mild cooked agave notes with a touch of oak.
2. Use real lime –using real lime juice is just as important. Avoid the artificial lime plastic ball, or any prepackaged sour mix and buy real limes. Limes are not expensive and they last a long time. This will make a big difference!
3. Get the orange stuff –Triple sec is key! This orange flavored liquor is sweet and it’s made from dried orange peels. You can substitute with blue curacao to make a blue margarita if you are feeling adventurous.
4. It’s all about the measurements – The basic ratio measurement of a margarita is 2:1:1 which means two part tequila, one part of triple sec and one part lime juice. This will always depend on how strong you like your tequila so feel free to experiment with it.
I like to remind myself that somewhere its Happy Hour! So get your shaker ready!
You all may know by now that I LOVE Alie & Georgia. Their cocktails have as much personality as they do. PLUS they know how to turn my favorite desserts into drinks! I hope you’ll try this. And even if you don’t– just enjoy the video. They remind me of me with the BFF.
This was the first cookbook I was ever asked to review and I took that very seriously. So I’ve had the book for a long time and I’ve tried several of the recipes. And I have to say this book is the REAL DEAL. If you want to learn how to make moist pound cakes, southern style banana pudding, bread puddings, pie crusts and classic cookies– you’ll want to invest in this book. Sweet Auburn Desserts.
The author, Sonya Jones, and her bakery on Auburn Avenue in downtown Atlanta are known for a delicious sweet potato cheese cake. Yes, you read that right. And yes, it is everything you think it is! This treat was my introduction to the Sweet Auburn Bakery.
While hanging out at the Sweet Auburn Festival, I heard a young man yell “Girl, you know you want this!” I turned my head laughing, sure he wasn’t talking to me. He was. But he was right. He was holding up a slice of a dessert. I rarely give in to my sweet tooth, but I found him so funny that I decided to see what he was talking about.
It turned out that his mother owned the bakery he was sitting in front of and she had made this particular dessert, for which she is “famous”. Of course I questioned what he meant by famous. He then showed me photos of his mother with all manner of celebrity; politicians, musicians, actors, etc. I asked if I could have a sample. I was denied. As there were no samples, I bought a $5 slice of the famous sweet potato cheesecake. I ate it about 30 minutes later while walking around the festival.
The thing is, I’ve never really been that into desserts. Of course I like something sweet, but I’ll choose a chocolate martini over chocolate cake any day. I like pies (especially cherry and sweet potato), but cakes never really moved me. And cheesecake only served to confuse me. Its cheese, its cake, but kinda like pie. I left it alone usually. Only once in my life have I ever had that ecstatic experience with a dessert that so many women describe, but that came many years later. Another post.
My experience with Sonya Jones’ sweet potato cheesecake was like no other. I ate my slice slowly. I even considered saving half of it for later, but I proved completely undisciplined by eating the remainder in my car. I sat there wondering when I’d return to Auburn Avenue. I had to have more. I had to share it with my mom. I went back to purchase a few more things. And I fell in love.
A few months later, I got an offer from the publisher to review her cookbook. And here we are. If you want to impress your friends and family– GET. THIS. BOOK. My family thinks I’ve mastered the pound cake. I’m constantly asked to make them. And I don’t mind!!
One tip: Read the entire recipe before beginning. Some desserts require two recipes; one for the crust and the other for the filling. I wish you happy baking. Thank you Pelican Publishing! I look forward to more!!
One of my favorite dishes to eat ever is a good macaroni and cheese. I like it creamy and full of flavor. My personal recipe (not shared) is inspired by Chef Delilah Winder’s 7-cheese macaroni (which Oprah dubbed the Best Macaroni & Cheese in the WORLD). When I met Chef Delilah and tried this dish– I had to agree.
The woman knows what she’s doing. And she has no problems sharing how it is done. I swear it is easy-peesy! You basically dump the ingredients into a large mixing bowl (with the exception of the eggs) and mix is as best you can. Chef Delilah puts on gloves and mixes it by hand– she doesn’t believe that a spoon can do it justice.
Anyway, I’ve shared her recipe below. But just know that you can substitute these for your faves and even use less options. I only use 3 to five cheeses when I make it, and I add a little ground mustard seed. Once I perfect a written recipe (with measurements I mean), I’ll post it as a Part II (Maybe for Christmas). And once you get it all down, you’ll be able to add ingredients like sausage, crab, lobster, etc.
Click below for Chef Delilah Winder’s Macaroni recipe courtesy of the food network.
I know so many people who say things like “I don’t eat salad”, “that’s rabbit food”, and “it just doesn’t fill me up/taste good”. But I think these are people who subscribe to the theory that salads can only be made with one type of green. Check out this video detailing some other options. So next time you’re in a restaurant, you’ll know what they are talking about on the salad menu.
Click below to find out the most healthy greens to use! (more…)
I don’t subscribe to Eating Well magazine, but Farnoosh Torabi seems to have a nice partnership with them. And most of the time the recipes seem edible and completely doable for even those who cannot boil water. Here is how to make a bag of groceries work for the entire week.