This beef jerky is not dry, flavorless, packed with MSG, GMO’s, or preservatives. This beef jerky is completely good for you, all natural, delicious, and best of all, easy to make! Step 1: Start with a lean piece of meat. I like to use a roast, or brisket, or a flank steak. The most important…
Phenomenal. That’s what this sauce is. Allow me to brag a little bit on this one, because I knocked it out of the park. I enjoyed making and eating this sauce more than I can say. Usually, I serve lamb chops over greens or rice, but tonight Josh asked me if I could make a…
What do you do with biscuits that have suddenly gone stale overnight, but you still want to enjoy their yummy goodness? Make bread pudding if course! Bread pudding can be made either sweet or savory and dressed up with all sorts of add-ons—whatever you can imagine. The base is the same: milk and eggs and…
This year, I’ve become a chicken pot pie lover. I mean, who doesn’t love chicken pot pie, really? But I feel like my chicken pot pie skills have finally matured into consistent, wonderful chicken-ie, vegetable-ie, creamy-saucy, flaky-buttery-crust goodness. I have my friend Shaye to thank for this obsession. Her flaky butter pie crust changed my…
4-5 bunches organic parsley 2 bunches fresh organic mint 3/4 cup fine bulgur wheat or quinoa 2 large tomatoes, diced 1 shallot, finally chopped Juice from 1/2 lemon 1/3 cup extra virgin olive oil 1/8 tsp cinnamon 1/8 tsp cardamom 1/8 tsp cumin 1/8 tsp coriander 2 tsp ground allspice Pinch of cloves Pinch of…
It’s the middle of winter here in California, and as you know that means freezing cold days, blizzards at night, icy roads, heavy coats and—-oh wait. That’s the rest of the country! I realized sometime this week that amidst the 60˚F sunny weather, I’d forgotten it was winter. Usually, in Tennessee, I’d be cooking hearty,…