To bring you up to date, in case you missed my first post, I am creating a one-of-a-kind french fry flavor for Alexia Foods, along with 20 of my fellow bloggers. Alexia will pick the top four to go head to head in a consumer vote on Facebook.
Kasha Varnishkes is a Jewish specialty made with kasha, bowtie pasta and caramelized onions. When I picked a box of kasha off the shelf for the very first time I had no idea that it would lead me here. I was only looking to expand my horizons and try something new. The kasha evoked a strong food memory from my Mom, who described this dish… [Read more]
Sweet, sunshine-y acorn squash is spiced up with a sweet and sassy sesame tahini sauce in this delicious side dish recipe. My deep love for squash has me searching high and low for unique recipes, this is one that I didn’t have to think twice about trying. Acorn squash is roasted to bring out the nuttiness and natural sugars, then a fast and easy sauce… [Read more]
Large russet potatoes are baked until tender and then topped with an irresistible broccoli cheese sauce and crumbled pieces of smoky, salty bacon. The broccoli cheese sauce is exceptional eaten all on its own, and turns a boring baked potato into something completely crave-worthy. I love when I can use simple, basic ingredients to turn out something special like this. The cheese sauce begins with… [Read more]
Here is further proof of my love for cabbage! Thinly-sliced green cabbage slowly simmered in milk until tender and soft is tossed in a super creamy sauce made of sour cream, poppy seeds, Dijon mustard, thyme and Parmesan cheese. Tangy, salty and melt-in-your mouth delicious!I’m convinced cooking cabbage in milk (or cream) brings out its natural sweetness and mellows the harsh flavor and smell that… [Read more]
Roasting carrots caramelizes their sugars so they take on a resemblance to sweet potatoes or butternut squash. The distinct, sharp flavor carrots are known for turns into something altogether different. Mild and sweet, but not overly so, they retain a savory side capable of converting any carrot hater. When you add the brightness of fresh lemon, pungent garlic and zingy ginger to the mix they… [Read more]
My Mom’s sausage stuffing is renowned. It used to be a once a year happening (Thanksgiving) that I would start dreaming about the moment the last scrap of leftovers were eaten. Once a year wasn’t nearly often enough to satisfy me. Only lately Momma Spice has been making stuffing more often. And experimenting. A lot.
My family has never embraced the tradition of eating that infamous green bean and mushroom soup casserole that is so popular on Thanksgiving. Mushrooms are a no-no for most of them and I vowed that canned soup, in any shape or form, would never cross my lips again. Ever. So this year I took it upon myself to start a new tradition and build a… [Read more]