The last couple of weeks we've been gifted with some amazing heirloom tomatoes in our Talley Farms Fresh Harvest Box. Last time I had a ton of tomatoes, I made salsa - this time I decided to roast them. These will be blended into a sauce to accompany my No-Knead Pizza Dough .
This is the second time I've made this - the first was completely on a whim. I thought 'hey I could add a scoop of miso to this and see how the flavor turns out'. Well, it turned out AMAZING.
Here's how I make this 'miso-enhanced' shredded beef in the Instant Pot.
I use Frank’s Red Hot for these Buffalo Cauliflower Bites, but you can use whatever you like to heat things up (Pico Pica is another good one).
Use coconut oil if you’re wanting to keep it vegan. I make it either way, coconut oil imparts a sweeter flavor, but oooh yes, I do love butter)
These Chocolate Chip Peanut Butter Cookies are ridiculously rich and peanut buttery bombs – two cookies with your coffee and you’re good for at least a couple of hours.
Be sure to let them sit for a bit after baking – if you try to eat them right out of the oven they’ll be a crumbly mess (hey do you if you want that).
This spicy curry ketchup is something that we whip up at least once a week if not more.
We make this for fries, tater tots, roasted potatoes, store-bought vegi samosas, chicken nuggets, sausages…. it’s delicious.
Ingredients:
Mix ingredients together in a small bowl and dive in.
Let it sit for awhile to let the ingredients ‘get familiar’ if you’ve got time whilst baking said crunchy, salty potato items for dippage.
Bacon Macaroni and Cheese > Regular Mac and Cheese = Fact.
A couple years ago I made this dish as an experiment, since making macaroni and cheese from scratch was uncharted territory for me. Therefore I searched online, found this recipe from The Pioneer Woman, and went for it.
At the part where you add in the shredded cheese and it starts to melt I began giggling, and realized that yes, it was going to be sooooo good. (it was)
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