Slow cookers, what’s not to love? There was a time that I was smugly confident I had a very good handle on the slow cooker appliance—brands, sizes, prices, and the best inexpensive options out there. And now we have another option—a casserole slow cooker. This is genius. The stone insert in this casserole slow cooker […]
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If you’ve been hanging out with me for any length of time, you know I’m pretty wild about making Gifts in a Jar, now a free downloadable ebook. I’m talking about wide-mouth glass canning jars with screw top lids. Seriously, you can stuff just about anything in one of these amazing containers and come up with […]
In a previous post, I asked readers to share their worst barbecue and grilling experiences that could have been spared if they’d had a decent instant-read thermometer. I loved reading your comments, some of which are so funny you had me laughing out loud. But more than that, I learned that most of our grilling […]
Instead of pitching the leftover cooked rice from tonight’s dinner, try using it in different ways in your next meal. Just don’t make the fatal mistake of calling it “leftovers” 😂
Provided you think of leftover cooked rice as an ingredient in a future meal, you’re home free and all your picky eaters will be none the wiser.
Here’s a secret: When I cook rice, I always more than required for the meal. That gives me at least three cups leftover to refrigerate and use in a meal tomorrow!
Enjoy these 6 ideas for using leftover rice (including two of our favorite recipes). Will you add your ideas for how to use up leftover rice in the comments? TIA. See you at the post … Love, xo Mary
I have no idea why on the one hand I seriously do not care for cilantro but on the other hand, I’m crazy for Cilantro-Lime Rice as served by both Chipotle and Qdoba casual Mexican restaurants.
How do they do that? How do they take rice, lime, and cilantro for goodness’ sake, and turn it into such a delicious side dish?
I’ve been asking that question for a long time. Finally, I believe I have figured out how to make delicious, amazing Cilantro-Lime Rice that tastes for all the world just like the restaurants’—and for just pennies.
But before I get into the specifics for how to make Cilantro-Lime Rice, I want to tell you about something I have learned in this process—a super fast way to prepare plain rice from scratch in about 12 minutes give or take.
Today I have two copycate recipes for Cilantro-Lime Rice—Chipotle style and Qdoba’s. Yes! You can make either (or both) at home, today—easy! Both methods, super awesome! Yum.
See you there… Love, xo m 🍚 ❣️
It was a weird request. My friend Mary Ann asked if she could borrow some pickle juice. Huh? Who keeps pickle juice?
The purpose of pickle juice is to keep the pickles fresh and flavorful. And when the pickles are gone, out goes the juice, right? That practice that makes Mary Ann cringe.
Here’s the deal: Mary Ann is famous for her potato salad. She makes ten pounds at a time and it disappears faster than homemade ice cream on a hot summer day. Her secret (which she confides to only a chosen few*) is sweet pickle juice. Not pickles, not relish—only the juice. And lots of it.
So, I wondered if there might be other uses for the briny stuff? A quick search of the multiple thousands of tips readers have sent to me over the years plus research online came up amazingly positive!
Really, I had no idea that pickle juice had so many health benefits or could be used in so many ways in the kitchen …
See you at the post!
Love, xo m
If recent world events have given you on big fat wake-up call, you are not alone. The message is clear—every household needs to have some amount of food in storage. Natural disasters like blizzards, hurricanes, and floods often come with little or no warning.
Stocking up now on the right non-perishable food items will help you weather the storm (or global pandemic) with less stress. The type and amount of food to store is an individual decision that depends on your financial resources and storage area.
Ideally, your long term goal is to have stockpiled enough to feed your family for six months. But start with shorter goals, like enough food for one week, then two weeks, and then a month. This kind of incremental plan won’t bust the budget or throw you into panic buying that can easily lead to burnout and buyer’s remorse.
Not sure how to get started, or even what you should have in storage? Or how to make sure it doesn’t spoil before you can use it? No matter your situation, there’s a reasonable way you can get started now. All that in today’s post! See you there …
Love, xo m
Good Morning, Dear Readers!
First thing this morning I checked my favorite overnight news source, Morning Brew (it’s free and a lot of fun). Then I looked outside to be welcomed by 9-inches of snow. WOW! … and it’s still coming down until at least 10pm. Only in Colorado 😂.
Which leads me to thoughts of hot, homemade bread. And not just any bread. I’m talkiing bread with no yeast, no-egg, no-oil, and no-sugar. For hard-core bread lovers, that may sound awful, but you just have to try this.
For those times when you’re fresh out of yeast—this is the recipe you want handy.
No-yeast bread, often referred to simply as soda bread, is different than a light, airy yeast bread. It’s rustic, more dense—a bit heavier than typical yeast breast. And oh, so delicious. Eat it plain, toast it or serve it warm and all slathered up with butter.
Is your mouth watering? Mine too … so let’s get baking!
See you there! Love, xo m 🥖🍞❣️
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