I have a thing for fish. I love it. In fact, I could eat it most nights out of the week. I'm not super picky, I like just about every variety. Not all my kiddos share my adoration of fish dinners, however. Well, unless they're battered, deep fried, and served with *gag* ketchup, that is. Don't get me wrong, I love fried fish, too, but that's not an every night kind of dinner. What you see above, though, is just that. That is a simple Easy Cajun Blackened Salmon coated in a lovely homemade Smoked Cajun Spice Blend (recipe included below), fried in a little oil in a cast-iron skillet, and served on a bed of rice with some equally lovely View Post
Toffee Brownie Crackle {Crispy Brownie Wafer Cookies}
There are a lot of foods I like. Duh, right? No seriously, work with me here. The list is extensive. In fact, I'd say I like more food than I don't like... I don't naturally have a sweet tooth. It's pretty easy to go overboard on my sweetness quotient. I prefer foods a little further on the savoury or bitter spectrum. There is one GIANT, HUGE, ENORMO exception, though. Brownies. Uhmuhgush, people. I'm a brownie maniac. I eat them all. I eat fudgy brownies, cakey brownies, blondies (I know, maybe that's stretching the category a bit), BROWNIES. All of them. I like brownies made with pounds of butter and sugar, fake-you-out brownies made View Post
Chinese Barbecue Pork (Char Siu), Homemade Five Spice
Are you familiar with Chinese Barbecue Pork {Char Siu}; that flavourful, luscious, sticky-sweet, bright-red pork served in House Special Soup, fried rice, and on skewers at Chinese restaurants? I have a serious fixation on the stuff. I can't get enough of it. The problem with satisfying my need for it is twofold: I don't live near a Chinese restaurant. No. Really... It's fifteen miles round trip to the nearest one and the nearest one is not worth driving fifteen miles round trip. I'm not super fond of food dyes. They kind of weird me out, honestly... That's why you don't see a lot of things calling for food colouring here on Foodie with View Post
Cincinnati Chili
This post was originally published on May 3, 2011. Wowza! It got a little facelift in the form of new photos and a lovely printable recipe. Dig in, friends! Rain, mixed precipitation, and more rain... This has been our weather pattern for the past three weeks. Add colder than normal temperatures and you get an idea of the dreary outdoor conditions around here. Blech. Today, the boys and I hit the end of our proverbial rope and decided we wouldn't take this rain lying down either literally -because puddles- or figuratively- because MEH. We combated the four billionth consecutive torrential rainy day by... Wait for View Post
Everything Soft Pretzels
Visit our Bread Recipes page for more wonderful homemade bread recipes! Did you know February is National Snack Food Month? Its true. And did you know that I am the (self-proclaimed) Queen of Snacks? It is in veritas.* *Wanton use of Latin proves either my royalty or the fact that I'm a homeschooling mom. I think this calls for a serious application of my snack food bonafides. (MORE LATIN!) There is no better way to kick off National Snack Food Month than with the King of All Snack Food (no relation): SOFT PRETZELS! Clearly, I'm excited here. I'm so excited I'm all capsy. Or should I say, I'M ALL CAPSY!? And exclamation marky?!?!! View Post
Slow-Cooker Red Beans and Rice and Creole Seasoning | Make Ahead Mondays
This classic from the archives is just what the doctor ordered to beat the snow storms that have been pounding the North East. Plug in the slow-cooker, pop your ingredients in the pot, and wait for the beautiful aroma to fill the room. Strangely, this recipe is equally at home in the hot summer months because it doesn't heat up the kitchen courtesy of it's slow-cooker preparation. I'm going to go ahead and say right now that I have absolutely zero idea how authentically "Cajun" today's recipe is, having never actually been to the great state of Louisana. All I know is that there are few things more satisfying than a big bowl of cooked View Post
Layered Chopped Taco Salad
Taco Salad. We all know how I feel about it. In short, I love it madly. And mercy... there are so many ways to make and serve them. Really, there's only one acceptable way to eat them, and that's to INHALE them, so we save the creativity for presentation. Today's take on a taco salad makes it downright pretty -it's true- but it also makes it the fastest taco salad this side of the Pecos. There's just something so eye-catching about the multi-coloured layers and something so fun about digging down through them to find the next good bite. It's true. Taco salad hits every single happy note a food could possibly hit for me. It's not just View Post
Scallion Cilantro Lime Rice
This is swoon-worthy rice we're talking about here today, friends. It's a simple as cooking your favourite rice -be it long-grain, short-grain, white, or brown- as you normally would do. Whether you use my most beloved kitchen friend, the rice cooker, or a heavy-bottomed pan with a tight fitting lid on the stove-top, the next step is what makes this rice the kind you want to pile on your plate in vast quantities; an almost unbelievably simple treatment of herbs, olive oil, garlic, and salt makes the rice fragrant, flavourful, and irresistible. Why is it that the easiest things are sometimes the hardest to remember? Over and over View Post
Soothing Lavender Aloe Skin Tonic
This post contains affiliate links. If you purchase after clicking them, I receive a small commission which in no way effects the price of the product for you. It's nice when events conspire to inspire you, isn't it? While in Maine for four days, I had a foot soak and massage at a lovely place in Portland. After the foot soak and massage, they spritzed my feet with a Soothing Lavender Skin Tonic. It felt divine and I vowed to recreate it when I got home. I drove eight and a half hours to get home from Maine yesterday. Our car has no air conditioning and it was both hot and humid, so I drove home with my window down and my arm resting on View Post
Garlic Herb Dipping Oil
When it's steamy hot out, I don't want to spend time in front of the stove unless I have to. And if it's over 85°F I don't want to fire up the stove at all. This is our fall-back plan, our fail-safe, our go-to for a fast meal that is still company ready. We make Garlic Herb Dipping Oil and serve it with a crusty loaf of bread that we either slice or tear, some fruit, and some cheese. This hardly counts as a recipe. Really. It's more of a reminder, really. It's a call to action. Or inaction, as the case may be. It's hot here now. It took long enough to warm up, but once it did, it almost instantly became both hot AND humid. I've got View Post
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