Hi lovely people!
In case you haven’t noticed, I’m not using this site anymore. For my current posts check out my better site here: Theseasalt.com
Have fun!
Mary
Hi lovely people!
In case you haven’t noticed, I’m not using this site anymore. For my current posts check out my better site here: Theseasalt.com
Have fun!
Mary
I have gotten in trouble before for altering recipes in class. So I don’t do that anymore.
In class…
This Mediterranean style Roasted Red Pepper Dip is my play on Muhammara, a dip that is found mostly in Syria which has pomegranate molasses and aleppo peppers. I simplify it a little, and use toasted walnuts, garlic and cayenne pepper.
This is my recipe for super moist and flavorful chicken, using a high-heat grilling method, and finished with a zesty, sweet glaze.
I love making this dip for a few reasons: 1) I have a love affair with garlic 2) I feel magical when I make it.
I don’t eat gluten free and I still cook my chicken this way. It’s because of the 2 secret ingredients that make these babies super crunchy.
Asparagus and peas always remind me of Spring, even here in Southern California where Spring means, well… nothing.
I get a request almost every week from Miles’ co-workers for my Chocolate Chip Cookies. I didn’t think it was possible to improve upon the recipe, until this happened…
When Elisa and I were seven we ruined a birthday party by hosting a taco eating competition between just the two of us.
We ate all the tacos.