Chile Spiced Chinese Noodles Recipe

Chile spiced Chinese Noodles with Chicken and Gai Lan-chopsticks | COOKINGONTHEWEEKENDS.COM

What Super Bowl?  Is that today? I know, I know, but I’m not thinking guacamole and chips, salsa, or dips today (as I should be, or you might be) — I’m thinking it’s only 19 days until Chinese New Year! There’s a super secret ingredient in this recipe and it makes these Chinese noodles absolutely […]

Meyer Lemon-Vanilla Hot Milk Cake Recipe

Vanilla-Lemon Hot Milk Cake Recipe - lemons-bite | COOKINGONTHEWEEKENDS.COM

This post is sponsored by the California Milk Advisory Board, written by me and as always, all opinions are 100% my own. A few weeks ago I told you about the fantastic trip I took with the California Milk Advisory Board to the Bootsma Dairy Farm.  Remember?  I was hanging out with some very happy […]

Brown Butter Blueberry-Bacon Waffle Recipe

Brown Butter Blueberry Bacon waffles | COOKINGONTHEWEEKENDS.COM

It’s subtly smoky, super sweet, fruity and cake-like — it’s the waffle of your dreams. And now . . . .  it’s a reality. Anyone would be happy to wake up to the incredible aroma of the flavors in these waffles coming together.  Anyone would believe they’re still dreaming as the aroma drifts beneath their […]

Wasabi Glazed-Seared Ahi Tuna Recipe

Wasabi Glazed Seared Ahi Tuna Recipe | COOKINGONTHEWEEKENDS.COM

What’s not to love? Here’s why this recipe is so loveable . . . The Ahi is slightly warm and peppery on the outside and refreshing and cool on the inside. The wasabi glaze is spicy, sweet, rich and perfectly smooth — all at ounce.  It’s truly a bite that will satisfy every desire your […]

Ginger-Carrot Soba Noodles

Ginger-Carrot Soba Noodles | COOKINGONTHEWEEKENDS.COM

Are “spiralized” vegetables to the food world what “bedazzled” shirts are to the clothing world? The word “bedazzle” is funny.  Right?  Are you with me?   And then there’s the “bedazzler” (yes, this makes me giggle, too) — which you need if you’re to bedazzle anything! Still a little funny to me, though not quite […]

Introducing the Cara Cara Orange

The Cara Cara Orange | COOKINGONTHEWEEKENDS.COM

Sometimes I eat something so good that I just have to make sure you know about it.  You might be thinking this is an ordinary orange. However, looks can be deceiving. While the skin is bright orange, the interior flesh is a beautiful rosy pink, much like that of a Ruby grapefruit. The Cara Cara […]

Rustic Garlic Confit Mashed Potato Recipe

Rustic Garlic Confit Mashed Potatoes | cookiingontheweekends.com

Do you ever have a bite of a delicious food, and without intentionally doing so, you close your eyes and moan a bit?  (Bet you’ve never been asked that before!) This has happened to me with a few times recently — with the Whole Thai Snapper and Warm Castelvetrano Olives, and yes, these Rustic Garlic […]

Communing with Happy Cows

California Dairy Farm Tour, Thrifty Ice Cream and Happy Cows | cookingontheweekends.com

This post is sponsored by the California Milk Advisory Board, written by me and as always, all opinions are 100% my own. Imagine you’re standing in the middle of a dairy farm, a California dairy farm, that is.  You’re surrounded by approximately 1,800 cows — some are eating, some are being milked, some are giving […]

Fire Roasted Tomato Tortilla Soup Recipe

Frost in LA and Roasted Tortilla Soup Recipe | cookingontheweekends.com

I didn’t intend to make tortilla soup — nor is this a traditional tortilla soup. Last Sunday was incredibly cold and I was making a casual family dinner to bring to my parents’ house.  I set out to make a roasted tomato soup of sorts to warm us all up, and it tasted extremely reminiscent […]

Caramelized Onion-Tomato Smashed Potato Pizza

Caramelized Onion-Tomato Smashed Potato Pizza| cookingontheweekends.com

It’s been raining in LA, snowing in surrounding mountain towns, and below freezing in other parts of the country. We’re cold, lighting fires and bundling up beneath soft blankets. So — call me crazy — but why on this 1st day of 2015, in the middle of winter, would we move away from hearty, warm, […]

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