Savory Sweet Life – Easy Recipes from an Everyday Home Cook
Easy Everyday Recipes from an Everyday Home Cook
From the category archives:
A few years ago a friend of mine taught me how to make potato chips in a microwave. I thought she was kidding because I couldn’t imagine a microwave producing crispy chips. After cooking them for 5 minutes they were done, crispy, and wonderful! [click to continue…]
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Yesterday I showed you how to make an easy pico de gallo. Today I’m introducing you to her cousin, easy guacamole. What I love about this recipe is the fact you basically make pico de gallo and add some to mashed ripened avocados. I told you it was easy! It’s like getting 2-for-1. And the guacamole is good…. really good.
True story – I’ve been making guacamole like this for years. I typically would make a batch of pico de gallo and use some of it to make guacamole. I thought I was being clever and resourceful. After all, I hadn’t seen [click to continue…]
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I used to buy fresh pico de gallo at our local grocery store until I read the ingredients label and discovered it was pretty easy to make at home. In fact, all you need are a few ingredients chopped up and voila, you have pico de gallo.
We love to eat pico de gallo with tacos, on chicken, scrambled eggs, and of course… tortilla chips! Enjoy! [click to continue…]
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This recipe has been around longer than I have. Chances are your granny or great granny may have made this in the Depression era. Some may know it as “Wacky cake” or “Depression Cake”. During the Great Depression, someone figured out how to make a moist, delicious cake without eggs, milk, or butter because these ingredients were expensive and hard to get. I call this a timeless generational recipe – passed down from generation to generation.
Since then, this cake has become quite popular for people who are vegan or allergic to dairy… like my daughter, Abigail. She is allergic to dairy and like her mama, she loves her cake but can’t always eat it. This cake taste remarkably good with great flavor and texture – very similar to chocolate cakes made with boxed cake mix. [click to continue…]
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I am happy to share with you one of my favorite breakfast dishes, Bourbon Croissant Bread Pudding. The first time I tried this was earlier in the year after discovering it SuperChef’s, Mirch Masala’s site. She adapted the recipe from Nigella and let me tell you, it’s a keeper. This dish is indulgent in every way. Buttery croissants, heavy cream, caramel sauce, and bourbon coming together for a special bread pudding suitable for any special breakfast or brunch. Day old croissants work best and if you don’t have croissants, challah would be a great substitute. I made this croissant pudding with leftover croissants I bought in bulk at Sams Club. Use what works for you and if you prefer rum, by all means knock yourself out. And of course you can just omit any alcohol all together. [click to continue…]
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