by valentina on May 24, 2013
Whenever I add the words smoky or grilled to a recipe title, it automatically sounds delicious. Though these words aren’t necessarily interchangeable, the they often go hand in hand. When you grill food it adds a nice char, and with the char, comes smoky flavors.
Now that summer’s here (well in a few weeks, anyway), it’s the perfect time to start thinking about cooking outside. One of my favorite things about summer is entertaining on our deck. Grilling becomes social. I love when everyone’s hanging out and talking with my while I’m doing my thing at the grill.
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by valentina on May 21, 2013
There’s flying coach, and then there’s flying first class.
There’s fat-free frozen yogurt, and then there’s Italian gelato.
And there’s blue cheese, and then there’s Kerrygold Cashel Blue cheese!
This semi-soft, unbelievably creamy cheese has an tangy, robust flavor that spreads onto toast and melts in your mouth like butter. It’s softer and and much less pungent than most other blue cheeses I’ve had. And while I could be perfectly happy eating this Irish farmhouse cheese on a cracker, I created a breakfast recipe with it that might just blow your mind.
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by valentina on May 19, 2013
When I shared my recipe for Jalapeño-Bacon Cornbread, I told you how invaluable a cast iron skillet is.
Here’s the deal — if you develop flavors in the same skillet where you’re going bake, your dish will be that much more flavorful, crispy and delicious. You know how what’s left stuck to the sides and bottom of your skillet after you cook, is the most scrumptious? Well baking in the skillet where this has happened means you’re cooking that deliciousness right into the final product. Yum!
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