Sometimes Simple, Sometimes Grand, Always Declicious
I’m not sure why I waited so long to get this soup up on the blog. I love one pot meals and this dish definitely fits into that category. It’s a staple at our house all through the cold weather season. Not that you need convincing, of course, but here’s why I can’t stop eating the stuff:…
Who’s ready for the big game? I know I am; especially since Carolina is a part of this year’s show! I swear it’s electric around here. Everyone, and I do mean everyone, has a flag, a shirt or a bumper sticker to show their support. Charlotte is ready to kick some Denver butt (sorry Denver fans! I still love you!)….
I’m thrilled to be chatting it up about Birds Eye® Protein Blends today. I’m not sure if you’ve heard about these little gems yet but let me tell you, it’s high time you did. With super healthy ingredients such as lentils, beans, brown rice and veggies they’re a perfect addition to any meal or recipe. So far I’ve tried out the California Style and the Southwest Style. Both were hits with not only the hubby but also the kids!
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Today I thought that I would share a versatile and easy recipe for my take on sofrito. Now before all the experts out there tell me I’m doing it wrong, I will throw out the disclaimer that this is not traditional and yes I took some liberties to make it my own. Love it or leave it I say. I do hope you decide to love it though because this stuff is pretty darn good.
What is sofrito you ask? Look it up and you’ll see that it’s a Caribbean (particularly Puerto Rican) and Latin American sauce that is used to flavor anything from stews, to soups to beans and more. This stuff can take an ordinary dish and kick it up to a whole new level. I’ve spread it on sandwiches, added it to soup and mixed it into my chili base. It’s just that good. If you really want to have fun, I could see italian, indian and even cajun versions of this. Just sub the spices and voila.
You ready to get cooking? Here’s the scoop for how to whip up a tasty batch of your own.
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Every year about this time I start to get the itch. I think you know the one. I glance around the kitchen at the bushels of tomatoes picked fresh from my garden, the peaches overflowing in baskets from our yearly “pick your own” adventures, and the berries galore taking up space in my freezer and fridge. Instantly my mind turns to canning. Salsa, jam, pickles, pie filling, you name it. When the urge hits, it grabs me with a vengeance.
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I was recently tasked by my friends over at Lindsay Olives and Kitchen PLAY to come up with a delightful one bite bitty or, as it is called in more formal circles, an amuse bouche.
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