Giuseppepaolo

Before we talk about the Giveaway, let me just Do you ever have one of those days...where you wonder if you shouldn't have even stepped foot in the kitchen that morning? Saturday ended up being a day of discoveries. I discovered that my dishwasher door is being weird...it's sticking shut while the handle that you squeeze to unlock it just sorta disappears into itself. I also discovered that my oven takes foreeeeeeeeeever to heat up to the proper temperature. As in, after the preheat phase.... and the required 45 minute baking time, the temp was 100' below the needed 350'F mark. That happened as I was baking this delicious coffee cake. I opened the oven door as the timer went off...toothpick in hand, ready for the plunge (do you know that this is probably the only reason I own toothpicks?) and I stopped breathing...in total disbelief as I tugged on the rack and witnessed the soppy center sloshing around. My mind raced....did I set the timer right? Forget to put in an ing...

Navajo Tacos. Say what? Say....mmmmmm. This is one amazing dish! What we have here is a great infusion. Navajo Fry Bread topped with New Mexico Green Chile Stew. Now don't go thinking you can pick this baby up with your hands and eat it like a traditional taco. Unless you're into totally messy food! Not that there isn't great totally messy foods to do that with (burgers, burritos, traditional tacos) but I think you'd probably end up with most of that stew back on the plate. At best. Just get out your fork and knife and go to town on this baby. And use that last bite of fry bread to sop up any juices that might be left over cuz seriously, you won't want to leave anything behind. This is another great recipe from Megan Micozzi's (of  ScarlettaBakes.com ) cookbook,  The New Southwest . If you missed it, I posted a recipe last week of hers, Mushroom and Leek Migas . At the time, my copy of the cookbook hadn't arrived yet. When I got home from work on Friday, I w...

It's that time again....time to Spotlight a new amazing cookbook. I'm sure most of you are acquainted with the author in some form or another. She's a fellow blogger (I love when this happens!) by the name of Meagan Micozzi. She has an amazing blog (of course) called Scarletta Bakes She's been giving away some amazing stuff lately so I highly, highly recommend that you give her visit and see if you can win something. So...she has this new cookbook, The New Southwest and I'm here to tall you about it...during the next 3 weeks. Aaaaaaand (this is a BIG and) during the 3rd week, I'll be giving this cookbook away to one of you lucky people. But let's explore a little. See what's inside. I mean, you never buy a cookbook without browsing through the pages first, right? So for this week, Mushroom and Leek Migas is on the menu. It's typically a breakfast dish but how many of you love to eat breakfast for dinner? I'm a huge fan, that's for sure. Whic...

There are a lot of different kinds of salsas running around out there. There's red tomato, tomatillo, strawberry, mango...etc etc. But have you tried Mushroom, Jalapeno, and Cilantro Salsa? Let me start off by telling you a little secret. Sometimes I get stuck on being a purist. I get attached to the original and am reluctant to embrace the new. I kinda have to mull it over....consider it....talk myself into it and then ease on in. It's not often that you'll see me among the first to jump on a bandwagon. With that said...in making this salsa....I was...timid. Not sure what to expect and how it would fill the roll that red tomato salsa has. Well...it doesn't. But that's not a bad thing. It has it's own roll. It's own flavors and it's own character. Once made...it's best after it has sat for a couple of hours and served at room temperature. It's even better the next day. I mean way better. Sitting here thinking about it, I want some with a tray of ...