Cherry Crisp in a Jar from My Baking Addiction
I’m starting to get the feeling that, when my surgeon told me my recovery from surgery would be 6-8 weeks, he wasn’t joking! I am doing quite well, all things considered… And, I am gradually feeling better each day, but there is still quite a long road in front of me! So, I am feeling especially blessed by all of my great blogger friends who are stopping by here to help me out with all of these guest posts.
a mason jar meal (my 6th PFB challenge)
UPDATE: You can VOTE FOR ME HERE, if you’re so inclined. I love mason jars. They are perfectly portioned, retro, convenient, and reusable. They are affordable, accessible, versatile and stylish.
Cheesecake in a Jar Recipe
I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food.
Grilled Passion Fruit Pork Satays with Passion Fruit Tzatziki
Ingredients Grilled Passion Fruit Pork Satays 1 3-4 lb boneless pork shoulder, trimmed and cut into 1 inch cubes 2 passion fruits
Mini Paleo Pizzas
My guess is that most of you would call these bun-less burgers. OK, I’ll give you that, but they are nice paleo, protein-packed alternatives to the classic English Muffin Pizza. When I am out and about running errands, I can guarantee at some point my blood sugar is going to bottom out and I will need to get food in me stat, therefore I am trying to create more “small plate” on the go meals, snacks, and even recovery meals. Hey Ellen, these are great recovery meals!
Treat of High Summer: Blackberry and Red Wine Jam
The hottest temperatures of the summer have finally hit Seattle. High 80's without a cloud in the sky greeted us North-westerners over the weekend. It was hot.
Hummus
Are you ready for Fall? I know I am. In fact, I have been ready for a while now.
Wok Wednesdays: chinese burmese chili chicken
Have you ever made a recipe that made you want to run out in your front yard and yell “I just made the best lunch ever!”? That happened when I made this stir-fry yesterday. My friend Rob invited me to join him on a new culinary journey with a group of folks cooking their way through Grace Young’s Stir-frying to the Sky’s Edge on Wok Wednesdays. I am very excited to be a part of this group since it lines up wonderfully with the paleo lifestyle. Being a newbie to this paleo thing and stir-frying, I find myself in exciting culinary journey of learning this ancient cooking style, and finding ways to tweak the recipes to align more with paleo ingredients. Mind you not much tweaking needs to be done here, but follow along with me as I experiment with ingredients that are completely new to my kitchen.
Food and Whine: Cherry Bread
I love a nice fruit bread during the holidays. It’s a sweet bread made with candied cherries, citrus peel and sometimes currents or raisins. My favourite part is the cherries, and I had quite a bit of cherries left over from making Cherry Chocolate Kiss Cookies, so I left out the other stuff and just made cherry bread.
Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)
Mushrooms are one of my absolute favourite foods and it was long past time that I gave them the grilled cheese treatment! My mild obsession with grilled cheese sandwiches has had me dreaming about a mushroom grilled cheese for a long time and it was finally time to realize it. I wanted to keep things relatively simple without compromising in flavour so I stared out by sauteing some onions and mushrooms slowly until they turned golden brown and caramelized bringing out all of their tastiness. Next I deglazed the pan with a splash of white wine to make sure that none of the flavour that had built up in those brown bits that stick to the bottom of the pan went to waste. If you are a fan of truffles then this is where you can indulge a bit and add some truffle oil to the mushrooms to make this sandwich even more decadent!
