Oh yes, we did. Continue reading
It has taken me a long time to concoct a fried rice recipe at home that rivals any you can find in a restaurant. Finally, it is here.
Coming from a particularly hot place, I love a good, hearty salad-meal. This recipe is light enough for those sweltering late-summer evenings yet meaty enough for the heartier appetite.
What the heck is a “schmorma” you ask? It’s a name entirely made up by me. I mean us.
This traditional Cuban dish puts a little twist on comfort food.
It’s like a pre-seasoned baked potato that’s more fun to eat!
I don’t post a lot of sides, because I’m not one of these “put meat in everything” kind of person, but when cooking wild game recipes everybody needs a go-with. So here I’m introducing the very first Side of the Month.
The thought of meatloaf usually has kids and adults alike sighing a groan. I never really had meatloaf growing up, despite my mother’s love affair with ketchup, so I don’t really have any childhood traumatic experiences with it or corn flakes. I can say, however, that this is definitely not your momma’s meatloaf. Between the curry and the chutney, it packs a little spice and a lot of flavor. If your venison happens to be extra gamey this season, maybe go a little heavy on the curry.
This is my ultimate standard go-to dish because I usually have all the ingredients on hand and it’s done in about a half an hour, including chopping.
My mom found this ingeniously adorable little recipe in an old magazine clipping she found, circa 1984. You serve the stew inside the pumpkin, then scrape the sides off to eat! I am not one to particularly “get into the holidays” but making this dish definitely put me in the spirit of fall and Halloween.