These crab rangoon are more than a crabtivating snack

I hate cream cheese. There, I said it. But before you get your social media pitch forks out, let me qualify my first statement. Like all other cheeses, I cannot eat it uncooked. Why? Not sure. Maybe it is a chemical change in taste and texture after cooking. Even then, I find an excess of cream cheese in certain recipes overwhelming. I’m looking at you, … Continue reading These crab rangoon are more than a crabtivating snack

Roasted garlic risotto and scallops — it’s a classic pairing for a reason

I’m never one to turn down a good deal. And that includes food. You’ve already seen the photo, so you know where this is going. Scallops. Honestly, I cannot resist. I love scallops, and I don’t even live near an ocean so I’ve only had fresh ones a couple of times. Still, they beckon me. So, yeah, although they’ve been frozen before, I am still … Continue reading Roasted garlic risotto and scallops — it’s a classic pairing for a reason

When you get caught up in the cauliflower craze

There’s no denying: Cauliflower is having its moment. Cauliflower rice. Cauliflower grits. Cauliflower steak. Fried cauliflower. Mashed cauliflower. Roasted cauliflower. For many, it’s a low-carb substitute. Me, I just love its versatility; that it’s healthier is a bonus. Cauliflower can be “meaty” substitution to a protein, a flavorful side, or a replacement for certain starches and grains. Lately, I’ve seen a lot of posts about … Continue reading When you get caught up in the cauliflower craze