I can’t tell you how many times I’ve been mid-recipe, and realized that it called for buttermilk that I didn’t have. I’m not the type of gal who enjoys special trips to the grocery store for one item; especially because I know I will end up spending $300 dollars on things that I never meant to buy.
The reason people like to use buttermilk, instead of milk or water, all comes down to the resulting texture and flavor difference. Buttermilk adds a soft, creamy quality to whatever you’re baking. It gives it an extra lift in the oven, as well as a richer flavor. Buttermilk is perfect for moist and tender baked goods.
If you were to use plain milk, the results would be very different. Pancakes, for example, would have a dryer, bready texture, and not have as bold of a flavor. Who would want that?
Buttermilk makes your biscuits rise and taste better, your chicken moist and flavorful, and your crepes soft and dreamy. So when your guests bite into your food, they will be impressed. They will definitely think you spent more time on it than you did, because buttermilk just brings the quality of the recipe to another level with no added effort.
We’ve all been there. Your boss asked you to stay late, you finally get out out and traffic is horrible. You now have to drive across town to run an errand before you can even think about going home, and you know once you do get home, you’ll have a list of things to do.
So, where do you squeeze in making dinner?
We are all guilty of ordering Chinese take out every once in a while. But let’s be honest…after a while it can get expensive, and it’s not the healthiest thing in the world. Luckily, you can make a much tastier, and healthier version at home.
I have been on an almond milk kick for quite some time now. It satisfies my craving for milk after a workout, but is more friendly towards my body. I drink it, use it in smoothies, eat in my cereal, and bake with it. So basically any time a recipe calls for cows milk, I substitute in almond milk.
Almond milk is less heavy than cows milk. Though it is super light, it is super creamy at the same time. The crisp refreshing flavor just tops it all off.
After a while, buying almond milk adds up. So you end up saving a lot of money by making your own almond milk from scratch. It is also a huge bonus to make it from scratch because you can keep out weird unwanted additives, and really tailor it to your preference.
Making almond milk from scratch couldn’t be easier! There are only a handful of steps, and most of the process is downtime. Since it is so simple to make, and I almost always have almonds on hand, I can never bring myself to get store bought almond milk.
Pastrami is an evocative food. It conjures images of sky-high sandwiches served at New York delicatessens, piled high with moist, unctuous sliced meat, bookended with rye bread and perhaps a pickle on the side.
While deli sandwiches are a classic way to enjoy pastrami, it’s far from the full story of this unique meat delicacy. To master the art of making professional-grade pastrami, it’s important to understand what pastrami is and what goes into making this delicious meat.
There is nothing like the flavor of a fresh tomato. They have a rich, slightly sweet, slightly acidic taste, but it really all depends on the variety you get! If you don’t like the flavor of one, just try another one.
I am pretty sure tomatoes could define the smell of summer. They have such a fragrant and unique aroma. The smell of a summer tomato transports me back to my grandpas garden where we helped out during the summer.
It’s such a shame that this amazing flavor gets so drastically altered during the canning process. The sauce just isn’t as satisfying out of a can. The only way to ensure the best quality and flavor is to make your own fresh tomato sauce.
Breakfast can be many things to many people. For me, most days it tends to be simple, along the lines of bread with peanut butter or a simple pastry. But on the weekends, or when I’m out, it will always be a savory feast, including eggs, possibly bacon, and always hash browns. Hash browns are a key component of the breakfast plate at diners and restaurants; the way to dress up potatoes so that they can act as a flavorful counterpart to both eggs and meat.
Unfortunately, all too often hash browns are poorly executed, served unevenly cooked with a crispy exterior but soggy, undercooked interior, or they are completely bland and flavorless.
Here, we’ll hash it out (pun intended): what makes a great hash brown and how to attain perfection at home.
A little while back, a group of unexpected guests showed up at my house, and it was clear they would be there for a while. I wanted to be a good host and feed them all, but didn’t have any snacks in the freezer that I could just microwave and serve.
I was frantic in the kitchen looking for something to serve to them. I looked in the refrigerator…tomatoes, onions, cilantro, jalapeños, and limes? Classic pico de gallo it was.
It didn’t take long to get all of the ingredients chopped, and the tomatoes draining. During the draining time I broke out the sweet tea, and thanked God my husband was there to chat them up.
When the tomatoes were ready, all I had to do was toss everything together in a bowl and serve with some tortilla chips.
Although I usually serve it chips and dip style, you could also serve it on fish tacos, burgers, salads, or grilled chicken. It’s a really easy way to freshen up a heavy dish, and a guilt-free snack on its own.
Classic pico de gallo is perfect for super bowl parties, picnics, packed into a lunch, or Mexican night at home. It also never fails to please as an appetizer at any party.
Often in spring and summer, my entire family gets together for a Southern style barbeque. We love to get together at the lake house and catch up with each other. I really enjoy the smell of the grilling ribs, and the way my mouth waters at the sight of the “Carolina Gold” sauce, made from a mixture of yellow mustard, vinegar, brown sugar and a few spices.
While people might debate between mustard based, tomato based or vinegar based wel pair almost all of them with coleslaw and potato salad. We all have our family favorites from southern mustard based with pickle relish to hot german potato salad.
My mama’s coleslaw always makes an appearance, and there are never any leftovers. Even when she brings three gallon sized tubs of it. When you live in the South, you keep your leftover gallon sized ice-cream buckets to transport food to barbeques, like potato salad, salad mix, and creamy cole slaw.
My favorite part about this recipe is that you can make it the night ahead if you need to make enough for a crowd. Preparing it ahead of time also lets the flavors mix and infuse into the cabbage. It is definitely one of those dishes that tastes even better the next day.
There are many different ways a cole slaw can taste, but to ensure quality of flavor I always always use my mother’s recipe. There is a science behind it, and besides, I’m not one to mess with tradition.
This creamy cole slaw has slightly spicy flavors from the cabbage and onion, as well as a sweet and peppery flavor from the dressing. The texture is also completely unbeatable. You use salt to tenderize it a bit so it isn’t tough, but it is still crisp and even crunchy.
Photo via Flickr member galant
What does the term “barbeque sauce” mean to you?
Growing up in suburban New Jersey, “barbeque sauce” most readily meant the brick-colored sauce in a ketchup-like bottle that would be slathered on meat before it was put on the grill. But I’ve grown up and seen a bit of the world since, and I’ve learned that to reduce barbeque sauce, a shelf-stable substance, would be a travesty. Barbeque is more a lifestyle than a food, especially in the American south, and the sauce is its crowning glory.
But as to what barbeque sauce actually is, well, that depends on where you are. Here’s a guide to some of the key regional barbeque sauces in the USA.