Get flash to fully experience Pearltrees
When I’m online looking for dinner inspiration, I often search for recipes that take something my family loves and make it into something new.
You are cordially invited:
Avocados have been a mainstay of my culinary life for about as long as I can remember. Growing up in Southern California in the 60's, avocados were locally grown, plentiful and part of just about every party and celebration, usually in the form of guacamole.
in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it.
I got kinda hooked on these this summer.
Ok are you ready for Pizza Monkey Bread. It will kinda change your life. And maybe your waistline.
A while ago, I posted another recipe for artichoke dip , but let me tell you – this one blows that one out of the water.
Ok – I’ve found a new favorite ingredient at the store. They’ve probably existed for years, and I somehow missed them. But hey — they’re new to me. :) I’m talking about…. Mini-pepperonis!!!!
On Fridays, I teach cooking classes to two kids in our neighborhood.
April 16, 2010 So…what’s a girl to do when gorgeous, big, ripe avocados are on sale during “Hip Hip for Hummus Week”? Make guacamumus!
Recipes courtesy Food Network Magazine Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds. Step 2: Brush each slice with olive oil or melted butter.