Granola is not something I usually make, especially not honey thyme granola. But I have Daphne Oz’s The Happy Cook from the library this week (see the other recipe I tried from her cookbook here), and this was a recipe that seemed within my comfort zone. Around …
Month: July 2018
There’s nothing like a grilled cheese sandwich for the perfect weekend lunch; but it sometimes needs to be livened up a bit. Enter the elevated grilled cheese: in this case, a gorgeous balsamic onion and pear grilled cheese. It’s not much more work than a …
Cafe Rio pork is the only thing I ever order there, because it’s the best. It is the most succulent, savory pork you’ve ever had. It’s sweet and tangy, with a hint of spice. Cafe Rio pork can be served in quesadillas, burritos, salads, and even pulled pork sandwiches. It’s the perfect recipe to feed a crowd, or just yourself.
I know that a lot of bloggers (especially in Utah) have their own Cafe Rio pork recipe, but most of the ones I’ve tried either don’t get the flavor quite right, or involve far too much work to make it worth it. This recipe is just easy and tasty enough that it’s the best sweet pork I’ve tried (maybe even better than the original).
A few notes: this can honestly be served with anything, but my mother-in-law likes to serve it with sweet rice, Cafe Rio dressing (recipes to come), tortillas, and assorted toppings, so everyone can assemble their own dinner. Finally, chicken or beef can be substituted for pork. Enjoy!
3 lbs pork
4 cups Coke or Dr. Pepper (no diet)
3 cups salsa (mild to medium)
2 cups brown sugar
2 teaspoons minced garlic
Salt and pepper to taste
Sear the pork on all sides first, for extra flavor (optional).
Pour all ingredients into a crock pot. Stir the sauce and flip the pork occasionally. Cook on high for 4-6 hours before removing and shredding. Adjust seasoning to taste.
Scrambled eggs are obviously a kitchen basic: even children can make them. But Gordon Ramsay’s scrambled eggs are on a totally different level. They are rich and creamy while remaining light and fluffy; unlike normal scrambled eggs, they never turn out rubbery and flavorless. It …
An icy mojito mocktail is the perfect solution to a hot summer day. And I don’t know where you live, but it has been HOT in Utah. This drink really hits the spot!
Although I don’t drink alcohol, I am definitely a fancy drink person (as you can tell from this infusion recipe), so this mojito mocktail checks all the boxes for me. The sweet bubbles of Sprite perfectly balance the cool mint leaves and tangy lime. With this icy mojito mocktail, you’ll feel like you’re on vacation in no time.
One caveat about this recipe: I listed the ingredients by serving because this would be a perfect mocktail for two, but you could also make a bucket of it for your next barbecue. Feel free to play with the proportions; this is just what I found to be right if you’re making it by the glass.
Ingredients (per serving)
6 mint leaves
1 tablespoon lime juice (and zest, if using fresh limes)
1 cup Sprite
First, combine the mint leaves and lime juice in a small bowl. Muddle (which means to gently mash) the mint leaves to release extra flavor. If you don’t have a muddler, use a wooden spoon.
Next, add the mint and lime juice mixture to a pitcher of Sprite (or to each glass, if making individual servings).
To serve, fill a glass with ice and pour in the mojito mocktail on top. Garnish with mint leaves. Cheers!
Let’s put the basics into Buttery Basics, starting with this lovely whipped cream recipe! I remember that I was watching Masterchef recently, and Gordon Ramsay was SHOCKED that a contestant had never made whipped cream. His reaction is especially surprising when you realize how crazy easy …