Wednesday, May 30, 2012
This is a simple make after a long day dish. It may look like scampi but the seasoning and the cheese gives it a totally different taste. It's delicious! You can use large shrimp but if so you might want to cut them into pieces. I use the 'around 30 count' size but a smaller size would have been perfect. See the full recipe by going to Martha's Recipe Cabinet
Sunday, May 27, 2012
1 1/2 cups (135 grams) oat flour
3/4 cup shredded cheddar cheese
3/4 cups shredded parmesan, or similar, cheese
1 cup (250 ml) water or chicken broth
Preheat oven to 350 degrees (180 C). Combine all of the dry ingredients. Stir in the wet ingredients until throughly combined. Roll out small batches of the dough to about 3/8 of an inch thick. Use cookie cutters to cut shapes. Place cookies about a 1/2 inch apart (they will not spread very much) on a baking sheet lined with parchment paper or Silpat mats. Bake for 25 to 27 minutes, until firm and the edges are golden brown.
I ran across this recipe on Pinterest and since I like to make my 4 legged baby first rate, quality treats, this was a must. They come from a site called Bakingdom which is quite an enjoyable site to keep up with. I do have to admit that I did do a taste test before giving one to my baby Jesse. They are delicious! Jesse loves them too!
Comments: When I made my treats I didn't roll them out. I pinched off and rolled into balls about the size of a small walnut. These I pressed out thin onto my parchment paper.
Saturday, May 26, 2012
This makes one of the simplest BBQ dishes you will ever find. Once the 5 ingredients making up this BBQ is added to the slow cooker, you're finished while the cooker does all the work. This is another one to watch for in the upcoming Think With Your Taste Buds - Beef.
Another great recipe has been added to Think With Your Taste Buds - Beef. It's for a TexMex Beef Enchilada requiring only 5 ingredients. As always, watch for Think With Your Taste Buds - Beef to come out this winter. In the meantime start your collection by ordering your copy of Think With Your Taste Buds - Desserts.
Monday, May 21, 2012
My recipe for this dish is so simple and can be made in no time. But - you'll have to wait until Think With Your Taste Buds - Beef this winter to find out how mine is made. In the meantime don't forget to get your copy of Think With Your Taste Buds - Desserts in either paperback or e-book.
Sunday, May 20, 2012
The Good, The Bad, The Maybe to see.
Wednesday, May 16, 2012
Lillian and I have added Rice a Roni Porcupines to the Think With Your Taste Buds - Beef manuscript. This one is really good and so simple to make. It will be worth the wait.
Tuesday, May 15, 2012
I found a recipe on food.com for Slow-Cooker Beef Short Ribs. It looked so good and I couldn't wait to give it a try. I had everything needed except the ribs so to the grocery store I went. Well.... when I saw the price of Beef Short Ribs I started having doubts that this would be the dish for me. Then I spotted the chuck roasts. I decided to Think With My Taste Buds and couldn't see how it wouldn't work. I replaced the ribs with chunks of chuck roast and it worked perfectly. I did increase a couple of the ingredients giving them what I felt was a better balanced and I even omitted one ingredient due to my increase.
Watch for my version of food.com's Slow-Cooker Beef Short Ribs made with Chuck Steak in the upcoming cookbook Think With Your Taste Buds - Beef. But remember to get your copy of Think With Your Taste Buds - Desserts while waiting on the Beef edition. It comes in paperback as well as e-book so start your set today.
Monday, May 14, 2012
Another new recipe has been added to Think With Your Taste Buds - Beef. Its the perfect budget meal that tastes expensive. Watch for it in the near future. In the meantime check out Think With Your Taste Buds - Desserts.
Thursday, May 10, 2012
Another recipe to watch for - I've just added Lillian's Egg Stuffed Meatloaf to our manuscript for Think With Your Taste Buds - Meats. This one is simple, of course, but really quite different. In the mean time get your copy of Think With Your Taste Buds - Desserts either as a paperback or e-book.
Tuesday, May 1, 2012
We're getting there! Lillian's recipe for Stuffed Round Steak has just been added to the manuscript file for Think With Your Taste Buds - Beef. This dish is simple to make and elegant to serve. While waiting on the Beef book to come out don't forget to order your copy of Think With Your Taste Buds - Desserts in either paperback or e-book.