This, my friends, is a flank steak. It’s one of my favorite cuts of meats for many reasons. As much as I know many of us don’t like to associate our food with the actual animal they come from, this post is about education, so I will force you all to look at the official…

Flank Steak
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Remember back when when I posted the Honey Citrus Vinaigrette recipe and talked about how sometimes you can just look at the ingredient list for a recipe and instantly know in the pit of your soul that it would make you happy? Well I have three words for you: Chocolate. Butter. Sweetened Condensed Milk. Any…

Hot Fudge Sauce {and Fondue!}
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Okay, so this is totally Sara’s recipe, but I figure by this point, we probably share about 90% of our cooking brains.  These are the perfect cookies to use for ice cream sandwiches. Ice cream sandwiches are perfect for bringing to a summer potluck (as long as there’s a freezer handy) because you don’t have…

Cake Mix Cookies
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So as most of you know, I had a baby 6 weeks ago. A baby who we discovered recently doesn’t care for dairy products 🙁 Upon discovering this new insight, do you know what my first thought was? It wasn’t, “Bummer, no cereal for me in the mornings.” It wasn’t, “Oh dear, how oh how…

Fresh Mango Sorbet with Pineapple
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We frequently get questions about mangoes; especially how to cut them, so here’s the scoop. How to pick a good Mango: Mangoes that you find in American grocery stores usually come from places like Mexico, Peru, Brazil, or The Philippines. Although they can be different varieties you’ll find most of them look alike and follow…

How To: Pick and Cut a Mango
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It’s funny that this is my favorite ice cream ever ever because a) the rest of my favorites are minty and b) I’m not the hugest fan of blueberries. It’s a gross story and I’ll spare you all the icky details. But this is another huge hit from Cooking Light (with one major, delicious, and…

Blueberry Cheesecake Ice Cream
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I know lots of people are scared of separating eggs, but it’s kind of like your kid choking on something or getting an epidural during labor–you just figure out what to do (well, hopefully you’re not doing your own epidural, but you’re just so darn grateful to get the drugs that you don’t mind asking…

How To: Separate Eggs
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Have you ever looked at the ingredient list for something and just known in the pit of your soul that your taste buds would love it?? That’s how I feel about this dressing. It’s fabulous on all kinds of things, especially salads involving chicken and avocado. I even used the leftovers, adding a bit more…

Honey-Citrus Vinaigrette
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This is just a brief overview on different techniques you can use to thicken certain dishes, usually things like sauces, gravies, and soups. I don’t want to get too into things here just because it’s a topic with a lot of information, so I just want to give you the most basic information. I’m sure,…

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How’s that for an oxymoron? Chicken Thighs One of my most favorite Best Bite Quotes (yes I have more than one) is Kate saying, “I can tell you right now that I’m a breast girl and Sara prefers thighs” haha, still makes me giggle. I do like thighs, but only for certain recipes, and in…

The Skinny on Thighs
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Toasting coconut, like like toasting nuts, brings out natural oils and creates amazing flavor and a fuller dimension. Plus, it just looks pretty 🙂 There are a few ways to do it. You can do it on the stove top in a pan, bake it in the oven, broil it in the oven, or even…

How to: Toast Coconut
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For me, cinnamon sugar is one of those things where I have a hard time getting the proportions right. Too sugary. Too cinnamony. So when I found a “recipe” for cinnamon sugar, I kept it with my Treasures of Truth so I would never again wander down a path of unrighteous cinnamon overuse. It’s just…

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