Cheddar Fried Egg

This is a quick way to make a fried egg even better. It’s so easy and tasty that whenever I need a fried egg for a dish, I just automatically make it a cheddar fried egg. The oil that releases from the cheese as it heats up is perfect for keeping the egg from sticking…

Pad Thai

Pad Thai is so yummy, and pretty easy to make at home. Aside from the bean sprouts, I typically have all of the ingredients on hand. So I can dash out to buy some bean sprouts, toss this dish together, and happily go to town on a giant bowl of noodles. You can also include…

Lemon Curd

COVID-19 lemon series part 3 – Lemon Curd. What better way to round out a lemon-themed meal than with dessert? I am not a big fan of icing, but I’m all in on using lemon curd as a topping on simple vanilla cake. Bonus – you can spread the leftover lemon curd on pancakes the…

Soy-Ginger Dinner Scramble

Cookbook Club – Virtual Potluck Well, COVID-19 happened, and that made dinner parties impossible… almost. But we can’t let anything stand in the way of Cookbook Club, so we figured out how to do a virtual potluck. We provided some recipe options from Bon Appetit for “when there’s nothing in the fridge”, and then we…

Buttermilk Pie

Can I tell you one of my food pet peeves? I don’t understand why buttermilk comes in quart containers… why Why WHY??? I’ve never seen a recipe that uses more than a cup of buttermilk at a time, and yet I’m forced to buy four times that amount. It makes me crazy and I hate…

Orange Creamsicle Pie

Pi(e) Day is almost upon us, so it’s time to invent another pie! Do you remember those orange creamsicles you used to eat as a kid? That magical combination of orange popsicle with cream filling! Well this year I decided to turn that into a pie. Guessipe CANDIED TANGERINE SPRINKLES 2 tangerines, halved and juiced…

Caesar Salad

“Best Caesar Salad I’ve ever had in my life” – according to my friend who thinks Caesar Salad is the epitome of all salads. He also thinks he hates mustard, so I waited until after he was done eating his second bowl before I told him the dressing definitely contains mustard. Despite that, he keeps…

Pesto Spinach Breakfast Biscuit

I threw this breakfast biscuit together one morning using whatever I could scrounge up from the fridge. It was such a hit that it has since become a breakfast staple. 1/4 cup thinly sliced red onion 1 tsp rice vinegar 1/4 tsp salt 1 cup spinach, torn into bite-sized pieces 1 TBSP pesto 1/8 tsp…

Crispy Harissa Chickpea Caesar Salad

Cookbook Club – Casablanca: My Moroccan Food To kick off Cookbook Club in 2020, we used Nargisse Benkabbou’s Casablanca: My Moroccan Food. The book was a bit hard to find, but luckily Benkabbou also has a website where she posts recipes http://www.mymoroccanfood.com/ which we also used. To experience our whole Moroccan meal, go to my…

Pad See Ew

While Pad Thai is probably the most known Thai noodle dish in the US, I actually prefer Pad See Ew. It uses fresh wide rice noodles, which have a fantastic soft chewiness and also get crispy caramelized edges when cooked over high heat in the sauce. Guessipe 2 lbs fresh wide rice noodles peanut oil…

Chewy Fig Walnut Bars

I’m lucky to have a friend with a giant fig tree in her backyard, and around this time every year I reap the benefits of her fig harvest. One year when I was in the mood for a chewy treat, I made these bars with figs, shredded coconut, and toasted walnuts. Yum! Now I make…

Grown-up Filet-o-Fish

I still had some yellowtail in the freezer from my awesome fishing excursion, and was pondering yummy ways to use it. For some reason I flashed back to when I was a kid on the extremely rare occasions that my parents would take us to McDonald’s. My mom, I guess in an attempt to get…