Kramer is the mastermind behind this tasty shrimp dish. I was at work all day, so it was wonderful to come home, sit down, and be served this for dinner! The shrimp were perfectly spicy, but while still being able to taste all of the individual flavors from each ingredients. The garlic is what stood out most for me, which I was very pleased with. The shrimp were cooked beautifully and the color was vibrant; how could you not want to dig into these shrimp? Even better than the shrimp, though, was the corn maque choux that Kramer also made. Maque choux is a dish from Louisiana and can be served as we did, as a side dish, but you can add chicken or other proteins to the mix and create a meal….more

Sooner or later, all my conversations inevitably turn to food.

Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam. I can’t help it. It’s just how I work.

Perfect example: I was in a meeting a few weeks ago at the office. We finished up our conference call, started chatting as we wrapped up—and somehow wound up talking about stuffed breads. (Really. I have a recipe loosely jotted on the cover of a folder.)

What was the best way to make them? What kind of dough should you use? How can you keep them from bursting, etc…more

From: The Tasty Kitchen

French toast is one of my most favorite foods to eat any time of the day. When I saw this Tasty Kitchen recipe posted by manda2177, it was love at first sight. It makes ordinary French toast extraordinary. May I introduce you to Stuffed French Toast … more

When hot dogs are on sale I will always buy a packet or two and keep it in the freezer. Carlos and Diana are crazy over hot dogs but not me. They can eat this every week and I will normally stay away from it. Besides grilling it I have to find ways to finish it up quickly as I am trying to clear up the freezer. My two sisters will be visiting end of this week so I need space to stock up some seafood. So what I do with it? I made Pig in the blanket. I used the same recipe as the Assortment of Savory Buns . Here are some pictures of the step by step ways of making it. Enjoy!! …more

I’ve never eaten a Pop-Tart, so I call them Pain au Chocolat or Chocolate Pastries. We often have these puff pastry and chocolate goodies in our freezer. They make a super decadent breakfast for a special occasion or a dessert good enough for company. Putting them together takes just minutes and they go straight from the freezer to the oven…more

From: Almost slow food

Until last Thursday when I went to my grandmother’s for dinner, I always thought of fried chicken as a breaded affair. Some thick and crumbly. Delicious, but not for the faint of heart. Esther has changed all that and I’m starting to think that all the breaded chickies we see isn’t what fried chicken was originally. Esther is of the old Southern tradition and I’m going to believe her when she says “season the chicken first, shake it in a bag with a little flour and fry it up slow.” …more

I don’t know why, but egg rolls are a bit intimidating to me. But after last month’s Cookbook of the Month, I had some egg roll wrappers on hand that I didn’t end up using. And I didn’t want them to go to waste! I’m sure I could have found something else to use them on, but I had egg rolls on my mind one night, and I decided to go for it. I don’t know why I was intimidated. This recipe is so super easy. You do have to fry the egg rolls, but that’s easy. And these were actually quite tasty – even though there’s not much to them. Definitely better than the Chinese takeout restaurant closest to me! …more

Kokkinisto, which means “reddened” in Greek, is also the name of this dish: meat braised in tomatoes or a tomato sauce. Lamb cooked in this classic style creates a rich, hearty sauce for serving with Greek pasta coated in olive oil and myzithra cheese…more