So I put a plate of balsamic vinegar on the counter to attract the fruit flies....
An hour later, I come back and the kids had dunked bread into it...so no dead fruit flies...by happy Italian children just doin' their thang!!! ;)
Xo j
💚
So I put a plate of balsamic vinegar on the counter to attract the fruit flies.... An hour later, I come back and the kids had dunked bread into it...so no dead fruit flies...by happy Italian children just doin' their thang!!! ;) Xo j 💚
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Time to spend the day at the pool with my lil ones!! I think ordering pizza for lunch, pool side is a must! Happy summer! Xo j I was like a five year old....my heart racing...dry mouthed fool...forgetting what to say...and, when the words came out, it didn't sound right...NERVES! And, for what?! He's human too! On cloud nine..... Xo j Yo peeps! I get to handshake an idol of mine!!! Emeril....I started watching the Food Network 15 years ago...I swear that's where I truly learned all of my cooking techniques. TV has proven to have educated this chick. I LOVE to create new dishes. Emeril truly kicked up each dish a notch & then some! He inspired me & I'm smiling thinking of the 60 second interaction we get to have in a few hours!!! Time to get ready! Have an awesome day food lovers! Xo j I find this all very interesting! http://www.epicurious.com/articlesguides/blogs/editor/2014/06/salt.html?mbid=chef Ingredients: 2 small bags of fingerling potatoes 2 white onions 2 jalapeños* 1 lb thick cut bacon 1 stout 1 stick of butter 1/2 cup flour 1 cream cheese 3 cups shredded cheddar cheese 8 cups of milk In a roasting pan- add 3 cups of fingerling potatoes, 2 quartered white onions, 3 jalapeños (optional) & cover with strips of thick cut bacon.. Season with light salt, heavy pepper & garlic powder. Roast @425f until potatoes are fork tender. On a baking sheet, line up more bacon and roast til crispy. Chop up half and set aside. In a large stock pot- 1 stick of butter, 1/4 cup bacon drippings & 1/2 cup flour...cook down until the combo bubbles, rendering out the "flour" taste. Add 1 Morning Glory Espresso stout...uh-huh....keep stirring. Add 3 cups of cheddar cheese & 1 brick of cream cheese...it will be as thick as taffy...keep stirring...add 6 cups of milk...turn from high heat to medium low. After 40 minutes, when the vegies are tender, take out the white & red potatoes (leave the blue ones for garnish), onions, jalapeños & remaining bacon and food process in 3 batches. Pour in 1/3 cup milk as you process, until mix is smooth. Add to the stock pot. * I roasted 3 jalapeños and that was a tad too spicy...so if you choose to go with heat, I recommend using 2.🔥 Ladle the soup & top with shredded cheddar cheese, a dollop of sour cream, scallions, chopped bacon, a wedge of a roasted blue potato & a dusting of paparika! Renders ~20 servings😜 I think this should be called hangover soup! Xo j 💚 Who doesn't like or love beer, bacon, potatoes, onions, jalapeños & cheese??? I know, right?! Well, let's kick it up a notch by roasting & pureeing into a phenomenal soup & topping with shredded sharp cheddar cheese, scallions & crispy bacon. Tunes up & I'm off to cook! Xo j |
Decadent can be healthy....
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