There’s something about a “sheet cake” that has a charm of its own. It screams out good down-home cooking. When that Banana Sheet Cake is rich, moist, bursting with banana flavor, and topped with a (not too sweet) cream cheese frosting, you’ll know it’s true.
Banana Sheet Cake with Cream Cheese Frosting
For years I’ve made Ballymaloe’s Brown Soda Bread, and we’ve always liked it, but this year I decided to try their white for my St. Patrick’s Day dinner. I don’t know what the hold out was on my part – some nod to tradition combined with a commitment to eat more whole grains. I feel like a sinner, but this bread is so beautiful!
Ballymaloe’s Irish Soda Bread
Queso Fresco, Fresh Cheese, is a wonderful creamy cheese, and SO misunderstood. Queso Fresco is often confused with Queso Blanco, White Cheese, another soft, crumbly Mexican cheese. As a matter of fact, some “experts” say they are the same – and some say they are different. They are, after all, both white, both fresh, both crumble.
Queso Fresco – easy to make
Being an avid reader of cooking magazines, when crème fraîche appeared on my radar, I was wild to use this “new” (to me) ingredient. Of course, it wasn’t available and it took years (decades, even) before I ever found it in a grocery store.
Creme Fraiche Home-made
This is one of our newer family faves – Grilled Cajun Chicken Salad. It has a bit of spice but it’s not over the top and it’s a perfect foil for the creamy ranch-style dressing. This is a marvelous summer recipe, but its bold flavors can easily spill into fall with no problem. Oh heck, it’s good anytime.
Grilled Cajun Chicken & Salad
