This week I'm helping my friends Ryan and Alex plan a Super Bowl party. While many in attendance will be excessively drinking beer from a keg, I've decided to whip up a beer cocktail for anyone who prefers something a little lighter.
Appropriately called Linebacker Limeade, this simple concoction is a mixture of Corona and limeade concentrate. The resulting drink is tart, frothy, and refreshing. To check out the recipe, read more
Although I do enjoy football, I really think of Super Bowl Sunday as an excuse to go all out with a dazzling array of dips. I make a few from scratch, like buffalo chicken and nacho cheese, and I also buy a few for the sake of convenience. So when I recently received some Stonemill Kitchens spreads and dips, I couldn't wait to see if they made the cut for my massive Super Bowl spread. How did they taste? Find out after the jump.
With the addition of vegetables, barley, and lots of fragrant seasonings, brown rice, normally accustomed to being a staple side, suddenly finds itself in the main dish spotlight. What makes this brown rice a hearty vegetarian meal are the layers of flavor and variety of textures. While fresh thyme and spicy chipotles in adobo may not be the most obvious of food pairings, when tossed with the barley and rice, the ingredients blend seamlessly. Lots of spinach provides a stimulating green color, and chunks of nuts add a necessary crunch. To get this exciting recipe that won't disappoint, please read more
This story was written by member lauren and comes from the Kitchen Goddess group in the YumSugar Community.
I love Mexican food but I must admit I have always bought canned refried beans. Feeling brave, I decided to try to make my own. The actual hands on time is pretty minimal but I did have to soak the beans and also cook them for nearly 2 hours. But the end result was delicious and well worth the wait. If you want to make them vegetarian you can easily substitute the bacon drippings for oil but boy does that bacon add a lot of flavor!
To get her recipe, keep reading.
Ingredients
1 cup dried black beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
1 bay leaf
1/2 cup bacon drippings or lard
1 cup chopped yellow onions
1 tablespoon minced garlic
1 tablespoon minced, seeded jalapeno
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne
1/2 teaspoon chopped oregano
1/2 cup grated queso blanco
1/4 cup minced fresh cilantro, garnish
Directions
While I thoroughly enjoyed the cuisine of Costa Rica, one of my favorite parts of the trip was cooking! The condo that we stayed in had an amazing kitchen, and since cooking has always relaxed me, I made dinner practically every night. And breakfast every morning. I snapped a bunch of photos so I could share the experience with you. Here you'll get a taste of what it's like to cook in Costa Rica.
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