I subscribe to a lot of magazines, probably at least fifty. I love reading publications about cooking, wine and design. I am never without a large pile of them on the coffee table.
In many magazines this month, I kept seeing this recipe on an advertisement page for Daisy Sour Cream. It was haunting me. Of course my eyes gravitated and fixated on the words "bacon", "dip" and "warm" every time I came to a page with this recipe printed on it. Not only was it haunting me, it was calling to me. However, I know I've said it here before, I believe "dip" should be it's own food group, and I can rarely pass one up, but the list of ingredients included bacon bits, something I don't normally buy. So I kept looking away.
Then it happened, I found bacon bits in my pantry. I do not even remember buying them. I went digging through the magazines in the recycle bin to find this recipe and now all is right with the world. What a mouthful of bacon in every bite. What could be better.
This is one of those "deadly dips" that can be polished off before you even know what happened. Don't ask me how I know that. Gah!
Comfort Foods and Indulgences
Comfort Foods and Indulgences
Chocolate-Chocolate Zucchini Loaf
Friday’s I clean out my fridge. I had about two cups of both cream cheese frosting and butter cream frosting left over. Rarely do I throw food away, but there are those times that something just cannot be saved. In the past, I have found myself whipping up a soba salad to avoid getting rid of a few cucumbers, almost yucky tomatoes can be turned into fresh, roasted salsa or bacon hash, and zucchini inevitable becomes a cake. Upon cleaning out the fridge, I did in fact have two zucchini’s that needed some attention. The light bulb went off and a chocolate zucchini loaf with cream cheese frosting was born.
This cake was delicious. It will become my go to cake when I need something in a quick pinch.
Hoisin Burger with Sriracha Relish
I keep seeing all these different versions of burgers in the summer issues of magazines. I want to try them all! This particular recipe stood out because I love the idea of the ingredients together…hoisin and Sriracha. I love them both but had never incorporated them into the same meal.
The original recipe had things a little differently, and I changed them for a couple of different reasons. First of all, I believe the cucumbers were added to this burger to give it a textural change while eating, soft burger-crunchy cucumber. However, when I thought about it, I knew that placing a hot burger on top of cucumbers would equal a mushy-cucumber result. The recipe also called for grilled scallions in 4″ slices as a topping.
What I did instead was make a relish with the Sriracha mayo, cucumber and grilled scallions. I knew this would give a more crunchy result, and I still added more thinly sliced cucumbers to the ensemble, just for fun and looks. One of the key flavor ingredients was using sesame oil to brush onto the scallions while grilling. This flavor really carried over nicely to the mayo-relish combo, so don’t leave this out.
Banh Mi Dogs
Who doesn't love a hot dog? They're an iconic American food and are a fixture at backyard barbecues. German immigrants brought hot dogs to America and made them famous by selling from stands at ball parks. Ever since, Americans have had a love affair with the frankfurter, as they were called then, and franks as we call them now. Summer grilling wouldn't be complete without hot dogs. It's always easy to throw some dogs on the grill—you have a crowd-pleasing outdoor dinner in no time.
When it comes to hot dog condiments there are those who prefer ketchup and those who swear by mustard. As a kid I drowned my hot dogs in ketchup. But now as an adult I have the mature taste buds to appreciate tangy mustard (preferably spicy brown) and a little sauerkraut. The toppings debate won't be decided upon anytime soon, but I'm always up for a twist on tradition with a new kind of topping that's sure to pique everyone's interest.
Mom's Blueberry Sweet Rolls
It's blueberry season. Glorious, juicy, sweet blueberry season.
If you're looking for one fabulous blueberry treat this summer, then you've got to make my Mom's Blueberry Sweet Rolls. She has been making them since I was a little girl, and my love for them has never waned.
Each bun has warm, juicy, cinnamon-sugar coated blueberries tucked inside of a pillowy soft sweet dough that is glazed with vanilla icing. There is something ambrosial about these buns: they're delicate and pretty enough for a ladies' summer tea party yet homey and comfy enough for a midday snack with a glass of milk.
So next time you go blueberry picking, save a pint of your best berries for Mom's Blueberry Sweet Rolls. Trust me, summer never tasted so good.
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