I don’t think it would come as a surprise to any of you guys that I love food! And I love sharing food in real life and on my site, here. And I get excited about it. And I’m really excited about this Epic Pear Almond Granola French Toast. I know I’ve been talking about it with the recipes leading up to this French Toast. The Autumn Almond Pear Granola and the Pear Brown Sugar Caramel Syrup. And I don’t normally post twice in the same day, but the Pear Brown Sugar Caramel Syrup is kind of a sister recipe to this one and I couldn’t wait to share this French Toast.
Did your Mom ever toss together that old-fashioned brown sugar syrup when there wasn’t any maple syrup in the house? Mine sure did, and so did I, for my kids. This Pear Brown Sugar Caramel Syrup is a lot like that only taken to the next level.
Before summer comes and while you’re still craving something heartwarming, make this Instant Pot Korean Beef. You’re gonna love everything about it. Your family is gonna love it. Your friends are gonna love it. And you’re gonna feel like a veritable god or goddess of the Instant Pot.
There’s something about a simple cake that just warms the cockles of my heart. This one is very straight-forward in flavor – just cake and lovely pear. You could add a whisper of almond, if you’d like.
Is it just me or is Korean food trending, now? It’s hard to tell sometimes because when I crave sumpin’, I seem to see it everywhere! I’m blaming Momofuku. I keep hearing so much about the restaurants and books and owner/chef David Chang. And of course, I’m talking here, in the US, not in Korea where I assume Korean food is always trending! I hope I’m going to add to that trend with this marvelous Bulgogi Korean Beef.
I recently made the Stuffed Chicken Roast from Better Home & Garden’s December 2015 issue – I couldn’t help but be inspired by their Harvest Wild Rice Salad, served alongside. Gorgeous greens, wild rice and a citrus dressing caught my eye. Toss in a few apples, pears and toasted pecans and sprinkle on a few dried cranberries or cherries and you have a salad!
For once I don’t have too much to say about a recipe – only that I became utterly enamoured with the idea of this when I was leafing through a Midwest Magazine. I was wowed! Perfect for fall, perfect for Thanksgiving and perfect for me! The recipe makes eight servings, but for these photos, I made a smaller version.
Apple Crisp is American as Apple Pie, but fruit crisps are so good with many fruits or combinations. I’ve been making variations with this simple recipe for years – so easy it’s almost a non-recipe. Don’t let that fool ya, though, these crisps are always beautiful, brimming with fresh fruit flavor.
I was first introduced to Harvest Salad at a friend’s house and immediately took to the crunch of pears and apples combined with the crisp lettuce, the chewy dried cranberries and the lovely dressing…I’ve since “remade” not only the salad but the recipe here in my home and in doing so, made it not only a bit healthier but also the most decadent Harvest Salad you’re ever likely to eat.
There’s salad, and then there’s SALAD – you know, the one that shouts rather than whispers? The one you want MORE of…the salad that has that little something extra to take it over the top. What is it about salty, sweet, tart that makes you want to take another bite and another and another…
I love to bake, especially for special occasions – I’ll pull out my magazines, watch the shows, leaf through cookbooks for weeks before a Holiday, anticipating making glorious desserts. But for everyday – well, I’m still trying to lose those same pounds, and I like to keep things simple AND frugal. Still, though, sometimes you just want a little sumpin, sumpin.
Pineapple, pear, cider and citrus set off by just the right touch of cinnamon and clove. How good does this Spiced Tea sound? It’s a bit unusual, and everyone who tastes it will beg you to make it or ask for the recipe.