How to Store Basil: An Experiment I use a fair amount of basil in my cooking but, for the price of basil, I’m constantly disappointed when I go into the refrigerator to retrieve it, only to find a brown, soggy mess. Seeing many different ways to store basil on food channels and in magazines, got … Continue reading
This 2 ingredient recipe will allow you to make your own homemade, high quality vanilla! I do a fair amount of baking and along with baking comes lots of vanilla. Unfortunately, vanilla extract seems to be declining in quality while rising in price. I had to find a better way. It all started while making my … Continue reading
Other than flavor, the one thing I really like about shrimp for dinner is that it’s a very fast cook. Literally, two, maybe three minutes. Today I’m paring that with fresh, homemade pasta so I timed myself to see how long the whole process would take, including making the pasta. Surprisingly, the pasta only took … Continue reading
I’ve wanted for so long to make stuffed French toast! I’m not sure what was stopping me, but I finally did it – and it was YUM. For 4 sandwiches you’ll need: 8 slices of bread About 6 thinly sliced strawberries Batter: 3 eggs 1/2 cup half & half or milk 1 tsp cinnamon 1 … Continue reading
Happy Cinco de Mayo from CookPlantMeditate! Today is the last day to enter our Cinco de Mayo giveaway! Simply click “like” or leave a comment on any this recipe or any of our recipes tagged “Cinco de Mayo” to be automatically entered to win a $25 amazon.com gift card or a brand new tortilla press! … Continue reading
I have to thank a little place called Lucca in Benicia, California for the inspiration for this appetizer. I couldn’t believe my eyes when I ordered their “poppers” and they came out wrapped in bacon! What? Bacon? On a popper? It’s genius! No breading and frying, just bacon. I’m not really sure what Lucca stuffs … Continue reading
A layer of chicken made “green” with tomatillos, cilantro and jalapeño – a layer of Monterey jack cheese and sour cream – and a layer of red Spanish rice made with leftover salsa make up the 3 color layers of the Mexican Flag into an excellent burrito. Green Chicken About 1.5 lbs boneless skinless chicken … Continue reading
There is nothing better than homemade bread, period – hot, fresh bread whether it be in loaf form or flat will make your family want to eat just about anything you put on it. I’d been meaning to try my hand at tortillas for a long time but just never had. Then, one day, some … Continue reading
Every once in a while I catch a show on the Food Network that has an off-the-wall challenge like “Make a main dish using only ingredients you find in these vending machines.” or “Cook for a class of 5th graders using only these utensils while cooking over a fire on the beach.” I personally love … Continue reading
Fried green tomatoes are a favorite of mine so, as a salute to Cinco de Mayo (and because I have a ton of them in the refrigerator), I decided to do a little experimenting with Fried Green Tomatillos. I used my basic fried green tomato coating, adding in a couple of different spices. The result … Continue reading
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