Cherry Almond Granola

If you’ve never made granola at home before, the time has come. It’s just so easy and so much better than what you can get at the store (for a reasonable price at least). Furthermore, when you make it at home, you have the freedom to put whatever you want in it, and that changes all the time for me. Sometimes I want almonds, sometimes I want pecans, and sometimes I want dried cherries, and sometimes I want raisins.  Oh, and just a quick note, this is a loose granola.  If you want the clumped kind, you need to add a lot more honey.  Here’s how to make granola:
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Wordless Wednesday: Inspiring Food Art

Market 17, Fort Lauderdale

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Red Neck Eggs Benedict

When I ate at Elizabeth’s restaurant a few weeks back in New Orleans, I really enjoyed the duck waffle and praline bacon I had.  But I was let down by a dish I had there called red neck eggs benedict.  Ever since then I’ve been craving a properly made version of this dish, so here it is.  We’ve got a fried green tomato on the bottom, topped with a piece of thinly sliced black forest ham, a poached egg, and hollandaise sauce.  It’s good stuff, and a nice change from the usual English muffin.  Here’s how to do it:
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Green Spaghetti

As simple as this dish may seem, I always find that I can’t stop eating it.  Before I go on, let me note that this dish is spicy as all get out, but if you like chiles, you’ll be a fan of this dish.  Yes, it’s spicy, but the flavor packs a punch between the chiles, garlic, and herbs.  I was introduced to this dish by my friend Sara, who says green spaghetti is a very common dish in south Texas.  Her rendition is a bit different from mine, but we always use what we’ve got on hand, right?  Here’s how to make my version:
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Strawberry Balsamic Refrigerator Jam

When I stroll around the produce section these days, the experience is often a little bit grim.  Everything seems to be flown in from Chile or Guatemala and looks like it walked the whole way by itself.  So when I saw the heaps and heaps of local Florida strawberries for cheap, I stocked up.  Several of the strawberries were overripe, and this is one of the best uses I’ve found for overripe berries.  The best part about this jam is there’s no canning involved (hence the name “refrigerator jam,”) so if canning freaks you out, this is the recipe for you.  Here’s how to do it:
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Moscato Poached Pears Wrapped in Puff Pastry

Poached pears, yeah, they’re good.  But how about poached pears, wrapped in PUFF PASTRY?!  There are some foods that are ugly but taste good, some foods that look good but don’t taste that great, and there are dishes that look gorgeous AND taste amazing too.  This is one of those.  Stunningly beautiful and beyond delicious, and really a pretty easy dessert.  I like to poach my pears in a moscato wine, which is a sweet wine with notes of peach and melon, but you can use whatever sweet wine you like.  If you use a less sweet wine, add more sugar.  Here’s how to make this dessert:
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Wordless Wednesday: Hot Buttered Fluffy Pretzels Video

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