Due to the fact that I was still in possession of an abundance of green tomatoes after Friday’s little Crispy Fried Green Tomatoes snack, I decided I needed to broaden my green tomato horizons so that my husband and I don’t overload on fried food. I mean I love it, but I can only take so much in a short time. One thing however that we never seem to get tired of is tacos. Over the past several months my husband and I have become addicted to tacos, and this recipe is one that I am definitely going to add to our taco repertoire.
I have found that the key to making great tacos as opposed to just good tacos is the tortilla. It is important to make sure that you use a high quality corn tortilla as your taco vehicle. Whether you buy or make that tortilla is up to you, but trust me when I say that the tortilla matters. Continue reading
The answer to your question is, yes, I am alive. Unfortunately, however, it is September, and I have not posted a single thing since December of 2011. At this point, I think it is fair to say that I have been more than a little bit of a failure at this for the better part of a year. Between everything to do with planning a wedding, a job that was consuming my soul in a way that I would prefer not to discuss, applying for jobs, getting an interview three days before my wedding, getting married, getting a new job two days later, giving my notice, traveling to Ohio for a second wedding reception, starting my new job, and all those millions of little things in between that life throws at you, I have been both physically and emotionally exhausted. However, there seems to be a light at the end of the tunnel now that I have posted the last of my thank you notes!
Over the past year, there have been so very many recipes that I have wanted to share, and while I have taken many photos and made many notes, I have failed to post anything at all. Now I am left with a terrible loss of words at where to start…as a result, I have decided to start fresh…so I guess I will jump right in… Continue reading
All right, I know, enough with the black beans already! The posting of this recipe, as well as my Black Bean and Wheat Berry Chili with Turkey Sausage, comes from the fact that I made black beans just a few days ago, and therefore wanted to show a few ways in which I use them.
I work very hard to be economical in my kitchen, I don’t buy or make things that I don’t have some sort of plan for because I absolutely hate to waste food. Learning how to maximize your ingredients and to reduce the amount of waste in your kitchen, is not always a simple as it might sound, but it is, in my opinion, a very important skill to attempt to master. Such an endeavor requires creativity in cooking and the willingness to experiment.
I apologize for posting two chili recipes so close together, but this chili is very different from my classic chili and was simply too good to pass up sharing with you. My Mother is the one who turned me on to this recipe, when she made the original version about a week ago. I have made a few updates, but this southwestern inspired chili is so hardy and flavorful that it is equally good with or without the sausage and makes a fabulous vegetarian meal.
This is quite simply, the best traditional chili that I have ever had. My Mom has made it for as long as I can remember from a recipe she got many years ago at one of Vermont’s finest sources of specialty smoked and cured meats, Harrington’s of Vermont. This chili has just the right amount of spice to it, enough so that you feel the heat on your tonge, but not so much that your mouth burns, and it has an excellent bean to meat ratio.
I was turned on to this recipe by a friend who found it in our local newspaper, the Burlington Free Press, and have been dying to make it ever since. I found the original to be just slightly bland, so I made a few updates to the recipe and it turned out every bit as amazing as I could have hoped. I can’t wait to make it again!
One of my favorite restaurants in Boston, Deep Ellum, makes these incredible Maple-Habanero barbecue chicken wings. I have always been more of a hot wings than a barbecue wings kind of girl, but these changed my outlook. They combined two of my favorite things, maple and spiciness. In fact, these qualified as both hot and barbecue, incorporating the sweetness of maple. What could be better?
I became so addicted, that I knew I had to make my own attempt at this concoction, especially after we moved from Boston to Vermont and were no longer in walking distance of Deep Ellum. Though slightly different than Deep Ellum‘s, on the whole, I think that this barbecue sauce turned out great. You get the sweetness of the maple first, and then the tang of the habanero with a little bit of smokiness at the end.