by TT Jr. on May 14th, 2012 | Recipes, Spreads & Sauces
I love bagels. I just love them, specifically toasted. And with cream cheese. They are so delicious when they are still hot and the cream cheese starts to melt on them. My favorite flavor is salt bagels, and they are delicious with plain cream cheese, but sometimes that gets a little boring. So, I decided to make a vegetable cream cheese to see how it tasted with my mom's yummy salt bagels. It tasted like heaven on a hot bagel. The sweet crunchy carrots with the tangy, slightly spicy chives against the salty, hot, soft, crunchy bagel is incredible.
A
by TT on March 13th, 2012 | Breads
Everyone in my house likes muffins. Is that a silly statement to make? As I think about what I typed, I have to wonder if there is anyone who doesn't like muffins. There are so many options. For those with allergies or health issues, they can be made gluten-free, sugar-free, nut-free, whatever it is that you need. The options for flavors seem endless: banana, apple, chocolate chip, spice, oatmeal, corn. . .
So, when I saw that the newest bed & breakfast recipe was a muffin, I was excited to see what I could add to my repertoire. Then I
by TT on March 12th, 2012 | Desserts, Recipes
Now that we've talked about a variety of dishes for St. Patrick's Day dinner and brunch, it's time to consider a little bit of dessert. Honestly, I don't usually think too much about dessert for this holiday, as the meal tends to be heavy. Plus, when St. Patrick's Day falls on a weekday, there isn't always the time to linger over a multi-course meal.
With the collision of St. Patrick's Day and Saturday this year, why not give an Irish dessert a try? This recipe is simple to make, requires few ingredients, and will provide some nice bright flavors to
by TT on March 5th, 2012 | Main Dishes, Recipes
Have you ever thought of serving sausage for your St. Patrick's Day meal? I am guessing that there is a good chance that the answer is no. It seems that most people associate sausage with Italian food, as they tend to think of pork sausage that has been simmering in marinara. Of course, sausage covers many different genres of food, as it can be made with almost any meat and have infinite combinations of seasonings added.
For a St. Pat's menu that is sure to be different and delicious this should work. The combination of lamb sausage, colcannon, onions, and
by TT on December 8th, 2009 | Desserts, Recipes
Last week, I posted my Ravens inspired
eggplant salsa recipe. Of course, one purple dish isn't quite enough to produce a theme. So, I had other purple plans for our evening. One was what should have been a purple cocktail. Unfortunately, I learned that when combining beverages, blue and red don't make purple always.
However, my other purple food, which was a dessert, was a success. Although we typically don't have dessert with our Tapas Monday dinners, it seemed one of the easier ways to infuse more purple into our meal. Luckily, cooking pears in Cabernet Sauvignon produced a flavorful
by TT on December 3rd, 2009 | Restaurant Reviews
We celebrated Thanksgiving in a different manner this year. Renting a townhouse at the beach in Delaware, we were going to host dinner for our family and one set of grandparents. As it was an eight-hour drive to our rental, we left grocery shopping until the day before Thanksgiving. Fearing a huge crowd at the grocery store, we headed out early, only to be pleasantly surprised by a lack of shoppers. With an overflowing grocery cart and four hungry stomachs, I asked our cashier, Brenda, to recommend a local breakfast place. After our visit to Crystal Restaurant, I was very
by TT on December 1st, 2009 | Appetizers, Recipes
With my husband being a native of the Baltimore area, he is a fan of the Ravens. However, living in New England, most of their games aren't broadcast. So, when Baltimore was scheduled for the Monday night game a few weeks ago, I decided to make our tapas night work around this special occasion.
Although I honestly didn't care whether Baltimore or Cleveland won (*gasp*), I decided to make a menu that was pro-Ravens. As my cooking experience with crabs is limited, I thought that serving purple foods would be my best choice for a Baltimore-themed menu. Eggplant salsa was a
