Soufflé – Monterey Jack with Bacon

Last week on my radio show, the rest of the crew confessed that most of them had never tasted a soufflé. Well, of course, that was a challenge that had to be met. I decided to ease them in slowly and start with a basic cheese soufflé. I cheated and added some bacon. Let’s faceContinue reading “Soufflé – Monterey Jack with Bacon”

Simple Rice Pudding

At a recent dinner function, I noticed that we had a number of leftovers at the end of the evening. As we packed up, no one claimed the rice so I had a lovely idea, rice pudding. It is getting warm this time of year and rice pudding can be served warm or cold. WhileContinue reading “Simple Rice Pudding”

Mango Chicken Curry

Ingrediants 2 Mangos, pealed and diced2 Cups of diced chicken, thighs or breasts1 Large onion, diced1 Large bell pepper (green or red), diced1 13.5 oz. can of coconut milk3 or 4 cloves garlic, minced1 Tablespoon fresh ginger, minced2 Tablespoons white or apple cider vinegar1/2 Teaspoon of cumin1/4 Teaspoon of black pepper1/4 Teaspoon of salt3 TablespoonsContinue reading “Mango Chicken Curry”

Cooking in a Tiny Kitchen: Season 1 Episode 5: Cake Cookies

Scott gets into the spirit of a true snack and dessert all rolled into one, the cake cookie. Cake CookiesAny standard box cake mix of your choiceTwo large eggs1/2 cup oilAdditional Optional Ingredients: Chocolate chips, Nuts, EtcMix everything together in a bowl until there are no dry streaks.Bake at 350 for 10-12 minutes or untilContinue reading “Cooking in a Tiny Kitchen: Season 1 Episode 5: Cake Cookies”

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