Everyone in my family drinks tea. Everyone except for me. That is until just recently. After having tried and liked green matcha, iced black teas and some Chai blends I’ve finally gotten a taste for tea and the nice caffeine…
When you’re cooking a pasta recipe that calls for frozen peas, there’s no need to cook the peas before adding them to the pasta. Many frozen vegetables and fruits, like peas, don’t need to be thawed before they can be used in recipes. The same goes for berries, corn, bell pepper strips, broccoli, florets, and cauliflower florets. These can be thrown right into hot woks, skillets, and pots. frozen mixed veggies Try this Kitchen Shortcut with Creamy Shrimp and Pea Pasta .
Tiramisu might not technically be considered “cake”, but ladyfingers are made of spongecake, so I’m going to count it. If you haven’t tasted tiramisu, you’ve probably at least heard of it. It’s a popular coffee flavored Italian dessert that’s made of layers of coffee-soaked ladyfingers, mascarpone cheese and cocoa powder. It’s believed tiramisu originated between 1967 and 1969 in Treviso, Italy, but there is some debate about who actually created it first. I’m just glad someone came up with it! Countless variations of tiramisu exist in the world of recipes, cookbooks, magazines and food blogs, but today I want to share a recipe that you possibly haven’t seen before. Ladies and gentlemen, I give you… Beeramisu . beeramisu-su-1886179-x As you might expect, this tiramisu is extremely close to the original. It has the ladyfingers, mascarpone cheese and cocoa powder, but this recipe calls for dipping the ladyfingers in a stout beer and mixing some Kahlua with the mascarpone cheese. Are you a fan of Beeramisu yet? Beeramisu definitely sounds more manly than tiramisu, at least to me. I think this spin-off on a classic Italian dessert would not only be a fun choice for any occasion, it would also be excellent for tailgating or a game-viewing get-together with friends and family. I typically think of bringing quick, easy and easily-transportable desserts and snacks to tailgates, and tiramisu is just that. You can buy ladyfingers at most grocery stores, so there isn’t any baking involved. Just layer it up in a loaf cake pan, pop it in the freezer, and whenever you’re ready to go, so is your fancy Italian dessert. Here are a few more variations of tiramisu: Tiramisu Layer Cake Tiramisù Layer Cake Recipe Tiramisu Tiramisu Recipe Brownie Tiramisu Brownie Tiramisù Recipe
If you think we’re here to hate on Spam, you’re wrong, at least in a historical context. We love the theory behind Spam. Created (and we do mean “created”– Spam does not, in fact, grow on trees) in the 1930s, Spam was big during World War II for obvious reasons. Food shortages weren’t uncommon. Items that didn’t spoil were heavily sought after. Soldiers needed shelf-stable goods and, as a bonus, Spam’s packaging allowed it to be packed easily and shipped in large quantities. By definition we have no problem with Spam. Sold in over 40 countries around the world, it’s arguably pretty darn popular. However, it is also, arguably, jellified meat, to use my newly created technical term. Here’s the catch. You, dear users, appear to like it. Of the recipes calling for Spam on MyRecipes.com, 80% are community recipes, meaning that you liked them so much that you typed them up and added them to our recipe file. Loud and proud you say, “I like Spam!” in your potato salad , in your fries , and even in your sushi . (Psst! We agree with you there. Yea, Spam Sushi! ) We aren’t here to hate! We have our own love for Spam, especially in this delicious burger: hawaiian-burger-su-x Hawaiian Pig-Out Burger Spam may be one of the only ingredients that you can eat straight from the can at room temperature, chilled, grilled, baked, or fried. And for that, we love it, even if it does make a “slooshing” noise as it slides from its tin home. What recipes do you want to learn about? Come back each Thursday as we revisit the classics in our recipe collection!
Most cooks will agree that freshly minced garlic has the best flavor. However, there are occasions when the convenience of bottled minced garlic is a good choice for recipes, especially those recipes that don’t require any other slicing, mincing, or chopping. Bottled minced garlic has a stronger flavor than freshly minced. One teaspoon of bottled minced garlic is equivalent to two garlic cloves. Most bottled minced garlic is shelf stable and doesn’t require refrigeration. But once you open the bottle, keep it stored in the refrigerator and check the “use by” date before adding it to a recipe. bottledmincedgarlicKS Try this Kitchen Shortcut with Chicken Strips with Blue Cheese Dressing .
Long ago, in a far away land, bacon was considered perfectly healthy. It was delicious! Perfectly portioned! Easy to work with! Cooks everywhere served it for breakfast, crumbled it over green beans, stirred it into mashed potatoes, and even wrapped it around other delicious foods and served it as an appetizer to friends. Bacon has gone “in” and “out” in the previous decade. Atkins hit and the people rejoiced. Finally! An excuse to eat bacon! …plus sausage, steak, and, gracious, anything but those icky carbs. Then fat fear arrived and people shrunk back. “Turkey bacon,” they said, decreeing that the fairly decent substitute would do. Then Paleo roared onto the scene. Bacon for all! Are you seeing a trend? It’s hard for me to ever deem bacon as being on the outside of the most-desired diet list and, thought it has maintained popularity, the degree of guilt with which it was consumed has varied greatly. Friends, I’m here to bring bacon back. Why did we ever stop rolling shrimp , scallops , potatoes , and figs in bacon? As the bacon cooks, it transforms from thin, wispy meat into a crisp, flavorful treat that imparts all that delicious fatty flavor into whatever it surrounds. Case in point: bacon-wrapped-scallops-gb-x Bacon-Wrapped Scallops I wrote before that my favorite birthday meal at age nine was, in fact, bacon-wrapped shrimp, and yet I’ve never made it. That nonsense stops today, or at least this weekend, when I have time to break out the toothpicks and get rolling. What recipes do you want to learn about? Come back each Thursday as we revisit the classics in our recipe collection!