We had gotten back from The Bahamas and had a little time to kill before we could check into our hotel, so we stopped at this place for some wine. It was fantastic; how it basically works is that you preload what looks like a credit card with however much money you want. Then you can go around to the 100’s of wines and pick your pour – 1 oz., 3 oz., 5 oz., 9 oz., etc. The bigger the pour, the more expensive it is.
It’s a miracle that I had any of these crunchy peanut butter banana bites left to photograph. A damn miracle. I of course always test my food before sharing it on here, and these bites? Well they got me. They suckered this salty food preferring woman right in. Hook, line and sinker.
They’re so easy to make, and at only 51 calories per bite, you can enjoy that amazing peanut butter/chocolate taste without all of the calories you’d get if you had a Reese’s Peanut Butter Cup, or something similar.
I have to tell you guys, I have been without a stove for almost two weeks now. The day before we left on vacation to Fort Collins & Rocky Mountain National Park I was roasting the sweet potatoes for my Sweet & Spicy Roasted Sweet Potatoes recipe (thankfully it was at the very end of the roasting) when suddenly my oven threw me two strange errors.
After much troubleshooting and a little help from my dad (thanks Dad!) we realized that it was going to cost hundreds of dollars to fix my 15 year old oven. It was time to put the old girl to rest permanently. It was then that I came to the sudden realization that I use my oven a lot. A LOT. I knew I did, but it wasn’t until I didn’t have it, that I realized how much I relied on it!
If you like meats and cheeses than you’re going to love today’s How to Tuesday because we’re going to talk about how to make a charcuterie board!
The word charcuterie actually refers to preparing cured meats, but like many ideas and terms it’s evolved, and when you pick up a menu at a restaurant or search on the internet you’ll find that the word charcuterie now refers to pairing cured meats and cheeses together.
Alright, I’m going to make a bold statement – this spiralized french bread pizza may be my favorite recipe that I’ve made so far. No joke. The slow roasted garlic schmeered on to melted butter and the patches of intense gorgonzola are melt-in-your mouth; amazing.
I recently roasted garlic for one of my how-to Tuesday’s and this dish is a perfect example of why you need to get rid of that pre-minced jar garlic and begin taking the time to use fresh garlic.
If anyone ever tells you you have to have a campfire to have a s’more, they’re a lying liar. You can recreate all of the fun of s’mores from the comfort of your house without ever taking off your sweatpants (which is purrrrrfect for winter because s’mores by campfires are pretty awesome).
I debated putting the word ‘crisps’ in the title of this recipe. I mean, who wants a crispy cookie? Most people, including myself, are all about that soft, gooey, smooshy cookie that melts in your mouth. But these my friends, aren’t ordinary cookies. You want them crispy; you need them crispy (I 100% said that in my Jack Nicholson ‘A Few Good Men’ voice by the way).
They’re apple slices, yo! A totally different and fun take on your traditional cookie.