We each have many things to be thankful for. I have a resident burger master. It’s a good thing. Today, he is here to share his technique for cooking the best burger, as well as a simple tasty recipe for Gouda Grilled Onion Sliders. Can we all say “yum”? Yum!
This Lemon Basil Garlic Butter Recipe couldn’t be easier. For this compound butter fresh lemon zest, chopped basil and minced garlic are mixed with softened butter to create a flavorful packed combination that will make any biscuit better. The finished compound butter can be served right away or wrap tightly in wax paper and refrigerated for up to a week until ready to serve.
This Lemon Ginger Tea can be served warm, sweetened to your preference with a little honey, or pour over a tall glass of crushed ice for a refreshing, crisp drink. Go ahead and stock up on more fresh ginger root and lemons. I think you’ll be making this again and again once you experience how easy and how satisfying it really is.
After trying to many different pork BBQs over the years, he’s now kind of picky. He certainly has his favorites, but now (ahem) he has a new one: Balsamic Beer Braised Pork. I think I knocked his socks off with this one, y’all. And I’m telling ya, this recipe couldn’t be easier. We’ve tried all of the ways of cooking pork roasts over the years, some successful and worth the effort, while others were not so much, but this recipe for Balsamic Beer Braised Pork beats them all in my opinion. think our resident pork BBQ expert would agree.
It seems that just about every food known has been fried. Some successful. Others, not so much. Most fried foods I can take a bite or two and that’s enough, I can take it or leave it. but there are other fried foods, like mushrooms, onions, or these Fried Pickles have a flavor and texture combination that just seems right. And to take one bite or two isn’t the easiest thing to do.
This beer braised chicken checks all the boxes. The flavor is fantastic and it’s easy as can be. You might have enjoyed beer-can chicken before. That’s the one where a whole chicken is roasted on top of a beer can on the grill or in the oven. Beer braised chicken is the same general flavor profile but there are a couple advantages. First of all you can choose which chicken parts to cook instead of having to cook the whole thing. Secondly, beer roasted chicken is never dry. Yes, flavorful and juicy. And no, surprisingly it doesn’t have a strong beer flavor. This roasted chicken is well-seasoned and not dry. Really good. Really easy. A real winner.
I decided to make our own Comeback Sauce concoction so we only have to go as far as the fridge to get it instead of a drive-thru. I’ve made several renditions over the years, but actually took the time to write the ingredients and proportions down for this recipe this time. It’s a bit spicier, but just as addicting, perhaps even more so, than the original inspiration from down the road. The amount of spice can be adjusted to preference. If you don’t care for a spicy version easily cut the amount of hot sauce called for in the recipe below.
Looking back at some of the very first posts shared here on She Wears Many Hats is both frightening and fun. Frightening at the typos, and pitiful quality of photographs, and fun to remember making certain recipes for the first time. Like the super scrumptious Chocolate Cupcakes with Chocolate Ganache Frosting that I shared way back in August of 2009.
Fresh fruit is such a treat to enjoy, especially for a snack or at dessert time. One of my favorite ways to prepare fresh fruit is by roasting it along with a bit of cinnamon and brown sugar, then enjoyed warm all by itself or served over greek yogurt, ice cream or pound cake, or eaten alone with maybe a dollop of whipped cream. It is so simple, but boy is it ever so delicious! Not only is it delicious, but roasting (baking) deepens the flavors of fruits and vegetables, not to mention the added perk of wonderful aromas wafting throughout your home too. A much better fragrance than any air freshener you can buy, that’s for sure.
Our favorite oatmeal cookie recipe is the Vanishing Oatmeal Raisin Cookie recipe from Quaker Oats, only with chocolate chips substituted for the raisins. Not that we have anything against raisins. But chocolate is hard to beat when it comes to cookies. These cookies are chewy and light in texture at the same time, and oh so satisfying. And they do vanish rather very quickly.
Tomato sandwiches are a go-to summertime meal. Two slices of bread, mayo, salt and pepper make for a delicious seasonal lunch. But, when you are ready to step out and turn it up a little try this toasted tomato and basil creation. Tomato and fresh basil go together like Captain and Tennille, like bricks and mortar, like sand and surf … you know what I’m talking about. Bring mozzarella, olive oil and good bread to the party and you have quite an ensemble. But, tomato is still the star of the show.
The perfect pairing of chocolate and peanut butter is so wonderful, it has been exemplified in many treats from candy to cakes. But come summertime, when that sweet cold treat craving comes a-knocking and you want a chocolate peanut butter fix, whip up this super easy Peanut Butter Chocolate Milkshake like the old time diner does it.
This potato salad recipe developed by Chef Robert Del Grande of Cafe Annie in Houston, Texas, for the McCormick Gourmet Collection combines oregano, cumin, coriander, chiles and red wine vinegar to give this potato salad a big, bold Texan flavor that is the perfect compliment to any cookout menu spread.