Mushrooms when cooked properly are the epitome of umami; I love this recipe as a side dish, but it’s also killer as a vegetarian main course as the base for sliders…it’s also excellent as an accoutrement to pizza.
The high heat grill ensures a crispy mushroom, so be sure to keep the burners on high through the cooking process. Morels are a seasonal treat, but worth the addition to the mix during the Spring months if you can find them. Thump thump!
his recipe is not only a great homemade RANCH DRESSING for salads, dips, and pizza; but also one of my favorites as a marinade for seared or grilled chicken. The yogurt-based dressing is quick and easy to make, and feel free to use whatever fresh herbs you have from your garden.
The yogurt marinade ensures a super juicy, tender meat - but it’s also a great dip for the cooked chicken and fresh tomatoes we love to eat with this recipe.
One of our favorite healthy desserts - it’s certainly strong enough for a man or a woman, but clearly made for couples! Thump thump!
This pasta dish has been one of my favorites during the Winter season; hearty, slightly spicy with a gingery Korean twist that has even the most hardcore Bolognese purists asking for seconds - unlike the more traditional sauce that using milk and hours to simmer, my version incorporates ground venison (feel free to use beef) and omits milk entirely, plus tons of fresh grated parmesan and green onions,
Red Bud Jelly is a BARBIE pink sweet condiment that is delicious on toast, biscuits, or anything that requires a smear. The early Spring flowers of the Red Bud Tree are brilliant in color, set off against surrounding foliage that has not yet caught up from the Winter doldrums…not only unmistakably pretty, but also boasting a subtle floral flavor that is all its own.
Holiday Leftovers are their own food group - midnight sandwiches, mashed potato pancakes, and eggs and hash are staples - but this year I decided to take my leftover swagger to a new level by incorporating a pouch of Blue Elephant Green Curry Sauce from my pantry along with gruyere cheese, spinach, mushrooms, and leftover turkey breast to make what may be my favorite savory crepe - EVER!
I can’t help but find new ways to update and reinvigorate one of my favorite foods of all time - I “not so” accidentally stumbled across a pouch of Blue Elephant Yellow Curry Sauce in my pantry and felt compelled to create a nouveau sauce with canned crushed tomatoes and this wonderfully nuanced and full-flavored yellow curry sauce.
I love braised octopus; and this recipe using BLUE ELEPHANT Red Curry sauce as a central player along with eggplant, ginger, garlic, and coconut milk will emit the most delicious and exotic fragrances of all time. Too often octopus can be tough and fishy, but this technique yields a wonderfully tender, ethereal dish that will appeal to just about everyone, including folks who generally dislike seafood.
