by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by Ree on September 29, 2009 in Appetizers, Snacks
There’s no rabbit in this vintage dish from the 1950′s. Yummy!
Melt butter in a saucepan over low heat.
Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes.
Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne and whisk.
Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.
Remove from heat and whisk in egg yolk,
Serve immediately (while hot) over toast. Sprinkle with chopped chives before serving.
by Diplomatickitchen (Elizabeth) and filed in Appetizers, Salsas
This chutney provides a healthy burn and a little goes far. It is recommended as an accompaniment to Mediterranean Merguez Flatbread, which is also posted here in my recipe box or under Quick Breads.
by Rashmi Primlani and filed in Appetizers
To be honest I am not an advocate of greasy, fried food, not to mention the mess frying creates in the kitchen. These baked chicken wings get an extra boost of flavor from marinating the meat over night and with the fiery heat scale, you won’t even notice that these are not fried. To achieve the balance of savory and sweet, I am serving these wings with an Indian spiced Pineapple Chutney for when you felt the need to cool dow
by Molly Kumar and filed in Appetizers, Cold Dips
Cold Lentil Dip, served as a snack with sandwiches or chips.
by Molly Kumar and filed in Appetizers, Cold Dips
Fresh, tangy and easy mango coriander chutney. It’s great to serve with snacks. Can be pre-made and stored for a week in fridge.
by Heather and filed in Appetizers, Snacks
Try a savory spin on nut butter!
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
piescientista on 10.1.2009
i made this the day it was posted. I had some whole milk on hand and a sauce with BEER and CHEESE and lots of seasoning had to be delish. It was. I made it for a light dinner. For a more full size dinner I think next time I might throw some scrambles egg and diced tomato on top of my toast and under the sauce for an incredible tasting main course.
MissingMyNoni on 10.4.2009
Made this for brunch this morning and served it with poached eggs. We didn’t have paprika, cayenne, or chives, so we substituted chipotle powder and cilantro. Gave the whole this a different twist! We used too much cheese, though, about 3/4 cup extra, and the sauce was SO thick. I thought an abundance of cheese made everything better, but not so in this case!
sduffy on 10.7.2009
Made this for dinner last night (as an aside to soup).
I found it to be waaay to mustardy-y. Very strong mustard flavour. I will cut back the mustard powder next time.
Other than that… delish!
This dish is made from ingredients I always have at home (we drink whole milk) so it will be something I make again.
babskitchen on 10.9.2009
Whoa, the mustard is REALLY strong in this dish. I think if you cut back on that, it will not taste so bitter. I’d like to try it again. Also be careful not to put too much Worcestershire sauce in.
priscillah on 10.19.2009
looks interesting and being that I was born In Shiner (saw your blog post) I MUST try this.
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