Antojitos means “little cravings”. It is typically sold as Mexican street food to be eaten at other than a main meal. If you serve Mini Antojitos as an appetizer, be prepared for them to literally fly off the plate. What’s even better – they can be made ahead of time, frozen, and reheated.
What better way to celebrate Cinco de Mayo than with a quick and easy salsa that’s certain to please? This Cinco de Mayo Salsa is absolutely delicious, and can be used in numerous ways.
Last night for dinner, I made an incredible Chicken Chow Mein dish that generated enough leftovers for a second meal. I had originally planned on making these Egg Rolls last night to go with the Chicken Chow Mein, but was too late getting home from work to do both.
If you like roasted pecans and chocolate, you’re going to love these easy to make chocolate covered roasted pecans! Whether you eat them as a snack, or give them as a holiday gift, you will quickly discover that they are totally addictive.
The other day, I made Julia Child’s Pork Sausage Meat to use in this delicious Pâté recipe. I’ve made the Pâté before using ground pork with the seasonings adjusted accordingly, but decided to follow Julia Child’s recipe from The Way To Cook a bit more closely and use her Pork Sausage Meat.
If you’ve ever had homemade granola, you know how difficult it is to go back to the overly sweet store-bought stuff. This recipe for Crunchy Granola from Dorie Greenspan’s Baking Chez Moi is no exception. Its oats, nuts, seeds and dried fruit have the perfect level of sweetness in every bite.
The other day, I came across a recipe for a cheese-type cracker that I thought would be interesting to try. Rather than try that recipe, however, I decided to try Dorie Greenspan’s Cheez-it-ish Cracker recipe from Around My French Table.
For some time, I’ve wanted to try making Brie en Croûte which is basically a wheel of Brie with some sort of topping encased in puff pastry. It can be made with either a sweet or a savory topping. In honor of Thanksgiving, I decided to go with a sweet topping.
Several years ago, I had this incredible Sausage Bread that my sister made. I’ve been wanting to make it ever since, and was thrilled when she blogged about it on Grits and Pinecones! It took me several additional months to make the Sausage Bread – next time, I’m not going to wait so long.
For every family holiday gathering, I make sausage stuffed mushrooms. Generally, I throw the mushroom stems away. This time, however, I decided to use them to make Mushroom Croustades.