by Regan Olson
And why not? They’re sweet, succulent, and gooey balls of deliciousness. And, you guessed it, they’re usually gluten-free.
Let’s begin our conversation knowing I’ve been pining after pins on Pinterest.com. (I’m building-up a showcase of wares, food related and otherwise, in conjunction with my new venture to support up-and-coming artists and designers worldwide.) While pining yesterday, I happened across a 2 ingredient recipe for coconut macaroons that left me dumbfounded.
Not one to allow myself to remain dumbfounded for long, I quickly transitioned to a state of baked-good deprived and drooling macaroon-a-maniac as I hearkened back to a trip to Milwaukee’s Public Market about a month or so ago. The bakery there (C...Read More
I could have very easily called these quiches: Recently when I visited my Dad, he really wanted quiche and this is what we had on-hand, quiches. But that didn’t appeal to the practical side of my nature. So, alternatively, the above name is not only shorter, but it also references the quiches’ light, yet still savory quality. Consider making these quiches for Mother’s Day served along with the accompaniments of your choice; think veggie or regular sausage links, fresh fruit, bacon etc.Grocery Girl Quiche: Spinach and Red Pepper (Makes 2 Quiches)2013-04-30 18:06:50Serves 8Light and yet, still savory quiches.Cook Time40 minTotal Time1 hr 20 minCook Time40 minTotal Time1 hr 20 min...
I found this recipe at Mariano’s, my new favorite grocery store, so I have to give them most of the credit for it. However, I’ve added an ingredient of my own choosing that I think is quite additive indeed. For those of you who are familiar with FoodStuffs roasted red pepper dip, this dip will satiate your craving for it. Try serving it as a dip for pita chips, veggies, or over (drum-roll please), roasted fish (think tilapia or the like).
3 TBSP. roasted red peppers (the jarred kind), roughly chopped
1/4 cup mayonnaise (light is fine)
1/4 cup sour cream (again, light is fine)
2 oz. cream cheese (again with the “light” – it’s fine)
1/2 TBSP. lemon juice
1/2 tsp. lemon zest
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. onion powder
1/8 tsp...Read More
Recently I had the foresight to make some pizza dough in our bread maker. I made the dough on a Sunday and then the pizza Monday. There’s really no the need to make the dough a day ahead of time; nor does one have to use a bread maker to make it. (See the “pizza dough” recipe by using the search box.)
My plan was to make the pizza for meatless Monday, (Which I did.) but believe it or not the grocery store was out of zucchini. (I like to hide shredded zucchini underneath the pizza cheese where my husband doesn’t notice it.) So, I had to be a little creative. This is what you’ll need if you’d like to make the pizza I ended up making (It was delicious!):
- 1 batch of pizza dough – I add a clove of minced garlic and Italian seasoning to mine.
- 1 medium sized can of tomato sauce