I’ve gotta admit, I’ve always found the word “sliders” to be a little … gross. It just makes me think of grease upon grease which, of course, aids greatly in the action of unhinging one’s jaw to gulp an entire miniburger in one fell swoop.
But ignore what I’ve just said please, because these black bean sliders are not greasy nor gross (nor could you swallow one whole, for that matter, unless you’re a snake or a freak of nature).
They’re delicious, easy, meatless, and perfect for game day, sure. But definitely not gross.
Ahhhh, cheese. Wonderful cheese.
Especially cheese in dips. Warm cheese in dips. Ooey, gooey, stringy … yep, like pretty much the best thing ever.
And we don’t count calories consumed while watching Super Bowl, soooo! This Sunday, we are totally golden. And so are these incredible cheesy dip recipes.
Got your chips poised? Let’s do this.
I used to despise super-spicy foods. I would say that food shouldn’t hurt. I was a sissy.
Now, I say: Bring it on! I mean, within reason, and with a glass of milk nearby to tame the fire if it gets too out of control. I may not be totally wimpy about heat any longer, but a reformed sissy’s still gotta be prepared.
Especially when said sissy can’t help but stuff a ginormous bite of Jalapeno Mac & Cheese into her gullet.
Iiiiiit’s time! Valentine’s Day is just around the corner. Bring on the pink, the hearts, the red velvet, the mushy-mush. Gushing proclamations of love and stubborn anti-V.D. sentiments are sure to abound in equal measure.
If you owned a Vietnamese pho restaurant, what would you name it? Around here, we have “What the Pho?”, “Pho Shizzle,” and then there’s just straight-up “Pho King.” I guess if I opened a pho (pronounced “fuh”) place, I’d have a hard time resisting getting punny, too. Maybe I’d call mine “Pho the Love of All That is Good and Holy.”
Orrrr … yeah. Maybe I’ll just make vegetarian pho from scratch at home now and then, and that’ll be plenty good enough.
Trust me on this. Please, please trust me on this.
Would you like to see my normally-highly-classified notes on this recipe? Are you sure you’re ready for such long-winded, scintillating reading? Okay then. Here goes. My notes on Mashed White Beans with Spinach, Garlic, and Lemon:
We’re still dealing with a seriously picky-eating toddler over here. I joke that bacon is one of her food groups; except that’s not really a joke – it’s kind of the truth. And if she had her way, chocolate would be another food group. At least out kid has something in common with her vegetarian chocoholic mama.
I really want to have a cute little anecdote to share or some sort of spin to take on this story, but so far I have found myself typing about 1) Our trip to the zoo yesterday and how my daughter was most excited to see the spiders and how I am borderline arachnophobe and 2) The fact that we cancelled DISH Network last year, and what with the Seahawks and the Golden Globes this past weekend, well, no live TV kind of sucked. But otherwise we are a happy Roku family.
Neither subject, clearly, is particularly scintillating, so … backspace, backspace, backspace, chili. I’ll just talk about this Crock Pot Buffalo Cauliflower Chili, because I’m just plain out of any other good ideas. Writer’s block: it’s a real thing.
We celebrated my daughter’s second (!!!) (?!!) birthday party recently, and I have a confession to make. I bought the cake at Costco.
I also bought the cookies, the hummus, and the crackers from Costco. And a huge bag of baby carrots. So easy.
See, I’m discovering a weird side effect of being a food blogger. The busier I get at this blogging job of mine – the job that is the result of my passion for making home-cooked meals, photographing them, and sharing the recipes – the less homemade actual food I have time to make for my family. Or, yeah, for birthday parties.
That’s one of the reasons I’m vowing to keep it simpler in the new year – both here and in life.
Our picky toddler is back to loving pancakes (and, more accurately, the maple syrup that goes along with them) – and so I am back to making them. Far be it from me to stick with basic pancakes – not that there’s not plenty to love about those. I just like to fiddle.
And so fiddling brings us to today’s recipe, Whole Wheat Vanilla Yogurt Pancakes. Let me first say: I LOVE THESE VANILLA PANCAKES! I know that’s not terribly profound or descriptive, but darn it, I do.
I am a walking cliche. It’s a brand new year, I have vowed to eat healthier, cleaner, less overall, and just plain better this year. I’ve re-joined a gym, I’m ready to start up Couch to 5K (ahem, again), and, boy. Am I ever on a serious smoothie kick.
After enjoying smoothies that are every color of the rainbow (and loving every second of it), I think this pure white Toasted Coconut Smoothie is oh-so refreshing. Both in the looks department and in the taste department. Is there a taste department? If there was, I’d totally go there. Except then I might have a problem with my 2014 resolutions.
Did you know that folks in Thailand generally don’t use chopsticks? Yeah, I didn’t either – not until after I took these photos. D’oh.
But you know what? I think that’s okay. This recipe for Roasted Winter Vegetables in Thai Red Curry (with optional chicken for the meat-eaters!) isn’t super-duper authentic Thai, either, and I like both the photos and the recipe just fine. Okay, truthfully, I was pretty happy with the photos … and I love the recipe. So hopefully nobody else takes offense.
I hear it’s a bit cold outside for quite a few of you right now. The “Polar Vortex,” they’re calling it? Even just reading those frigid words makes me shiver. Brrrrrrr.
So even though it’s the time of year for detoxes and smoothies*, I thought I’d quickly share my super-simple formula for single-serving Hot Chocolate By the Mug. No packets or powder, here … just milk, chocolate, brown sugar, vanilla, and a tiny magic-making pinch of salt. A little heating, a little stirring, and a lot of comfort-in-a-mug.
Lately, I’ve been getting into vegan baking. I have to admit, until recently, I associated words like “dry,” “tough,” and “cardboard” with vegan baked goods. But as it turns out, leaving out eggs, milk, and butter really doesn’t have to render a recipe tasteless. Vegan baking can result in a marvelous outcome – and you don’t even need crazy, exotic ingredients to make it happen.
I don’t eat fish, I can’t bring myself to like black-eyed peas (as hard as I try), and I keep forgetting to pick up grapes at the store.
There are tons of foods that are thought to bring those that feast upon them good luck and great fortune in the coming year, but this year, I thought maybe I’d try making a little bit of my own luck.
I mean, these Easy Brussels Sprouts Pita Pizzas feature a round shape to represent coins, the color green for money and luck, and deliciousness for, well, um … deliciousness.