It’s Guest Chef Wednesday! This recipe was inspired by our dear friend and Once Upon a Spice follower, Jana Young Baron. These peppers provide a Mexican twist to traditional stuffed pepper recipes. Tangy, pungent, savory, slightly spicy and extremely satisfying! These luscious, Mexican inspired green orbs are sure to be a welcomed addition to your…
Tag: foodie
Fresh Georgia Peach Pie
To me, nothing says “summer” more than a fresh peach pie. I remember summer times at our family’s cottage by the lake and the fresh fruit orchards that paved the way. There’s nothing like a bursting, ripe freshly plucked peach—the sweet, sensual juiciness dripping from your chin. Heaven, just as the simplicity of a slice…
Pie, Oh My! Bet You Can’t Eat Just One! A Pocket Full of Info…
Apple, blueberry, peach and lemon, savory, hand or even Pop tarts! Pie is what happens when pastry meets filling. Pie can be closed, open, small, large, savory or sweet. The basic concept of pies and tarts has changed little throughout the ages. Cooking methods (baked or fried in ancient hearths, portable colonial/pioneer Dutch ovens, modern…
Crispy Cheesy Pepper Bacon Bites–An Irresistible Tapas Treat!
These flavorful little gems are easy to put together well in advance so you have extra time primping for your get-together. They go directly from the freezer to the oven and if you’re lucky enough (they’re irresistible and guests love to snatch them up), right to your entertaining table. They combine three of the most…
Easy as Pie? Pie Crust 101– The Crust of it All; 10 Tips to Persistant Pie Perfection
Want to make pies like Grandma used to make? As we know, tender flaky crust is the foundation of all good pies. It will make or break the flavors of any incredible sweet or savory filling. Follow these ten tips and you will never cut into a rock hard or rubbery crust ever again. As easy…
“Una Pentola” One Pot Toscana Quattro Formaggi (Four Cheese) Red Pepper & Olive Pasta A Vegetarian Dream!
Tuscan food, by tradition, is light, appetizing and extremely colorful. Feel free to experiment with any foods that fit into the latter categories and Create, Create! Here’s my version of a lighter, but very satisfying Tuscan dinner. Served with a side of grilled Italian sausage (if you’re not a Veggie) and caramelized butternut squash. Bellissima!…
Guest Chef Wednesday! Alton’s Nut Butter Fudge– EASY Microwave Version
Homemade fudge without the fuss and candy thermometer! This version is “microwave” but no slouch! It’s creamy, sweet and a lovely treat! My suggestion is to use other nut butters for a variation of flavors. Almond, cashew even sunflower butter—add some chopped nuts for crunch, a bit of chopped coconut for good measure and top…
Fat Tire Amber Grilled BBQ Chicken
A quintessential summertime meal–the perfect trio! The chicken and corn can be prepared on the grill and the macaroni salad made the day before. No Stove-top Heat Necessary! The Fat Tire Amber ale imparts a slight taste of spirits and the pungent seasonings kick up the flavors by volumes. Come home, pop your chicken and…
Home-Grown Vanilla Moonshine (Extract)–Naturally Pure & Simple!
Photo Source: Liv Life What is more pure and economical than “homemade?” By making your own “anything” you are placing a part of yourself into your creation. We’ve all heard the term “made with love.” So, when you prepare your creations you are indeed infusing it with your own personal energy! Speaking of “infusions” here’s a…
Pasta alla Puttanesca “Una Pentola” One Pot
The history of pasta Puttanesca carries many colorful Italian folk tales (Refer to my prior post) This slightly salty, piquant tomato sauce is full of flavors that will certainly pique your culinary senses. Don’t allow the use of anchovies to scare you away—this sauce tastes nothing like fish. Their use simply enhances the delicious tangy flavors. Puttanesca…
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