Grilled Baby Back Ribs
It took me three tries, but I’m now starting to get the hang of baby back ribs. Whether it’s baby back or St. Louis here are six tips for great ribs: Tip one: Pat Dry your uncooked ribs Tip two: Use a...
View ArticleHow to Get More Fruit and Vegetables Into Your Diet
Getting more fruit and vegetables into your diet is a lot easier than you might think. Lots of people treat this task as something to be dreaded, but there’s no reason why that should be the case....
View Article4 Essentials You Should Know About Snacking
Let’s face it – people eat in-between meals. It’s called snacking, and it’s probably the main reason you don’t hit your fitness goals or hate the image staring back at you from the mirror. Of course,...
View Article3 Awesome Ideas For Catering For A Small Crowd
If you’re going to be catering for a small crowd soon, you might be looking for ideas of what kind of things you can do. There are a number of different options that you can consider, and the good...
View ArticleFrench Vanilla Bean Ice Cream
I made a homemade french vanilla bean ice cream with egg custard base and it came out great! Print French Vanilla Bean Ice Cream Author: Alexis Avila, A Day in the Bite and Elise Bauer, Simply...
View ArticleItalian Sausage and Kale Soup with Homemade Parmesan Garlic Croutons
My favorite way to eat kale is in soup. This healthy, colorful, delicious soup is a keeper, especially as the fall and winter days approach. Print Italian Sausage and Kale Soup with Homemade Parmesan...
View ArticleTangy Mustard Marinade for Fish, Chicken, and Pork Chops
I marinated a few center cut pork chops with a blend of garlic, herbs, olive oil, soy sauce, brown sugar and Dijon mustard. The result was delicious! This tangy marinade works great with fish, chicken,...
View Article5 Tips To Help You Learn To Cook At Home
Not everyone is skilled in the kitchen, and many of us wish that we could conjure up something similar to the wonderful Instagram worthy meals we see on social media. The post 5 Tips To Help You Learn...
View ArticleJuanma’s Puerto Rican Pernil Pork
My Puerto Rican dad Juan Manuel made a slow cooked Puerto Rican Pernil Pork for 12 hours on 250 degrees. At the end he cranked up the heat to 500 degrees for 6 Minutes to get that signature crispy...
View ArticleTasting Greek Foods at Recipiada
My friend Michel, founder of Greek online supermarket Recipiada was gracious enough to send me a gift basket of Greek food delicacies. In my Greek food box came: Krinos Greek Black olives in brine...
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