(Criss) Cross Buns

>> Thursday, 29 March 2018

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Just as how the baking of Cross Buns is a yearly tradition for those that observe Lent and Easter, it has almost become a yearly tradition for me to tweak my Cross Buns recipe. I made some changes to my original recipe last year and was very pleased with the results - the buns are softer with the addition of eggs and melted butter to the dough. And since I was making changes, I thought, it might be nice to criss cross the icing glaze instead of the traditional cross. What do you think?

Click here for the recipe.

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Ditch The Mayo For This Egg Salad

>> Saturday, 28 October 2017

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Creamy with a hint of inherent sweetness, avocados make an excellent substitute for mayonnaise for certain salads. Coleslaw, tuna, potato, and egg salads are among my favorites to use this fruit as a cream-based dressing. Sometimes I add it 2 ways - as a dressing and as one of the main ingredients by cutting the avocados into chunks or slices.

This salad is certainly a different kind of green eggs.

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Click here for the recipe.

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Pan Seared Pork Chops

>> Thursday, 31 August 2017

Pan-seared Pork Chops photo ps pchops9_zpszpldbnqj.png

Chops and steaks are quick-cooking cuts of meat; they are ideal for the stovetop or grill. These thin-cut pieces of meat are great for impromptu entertaining or weeknight meals.

Seasoning is easy - use a marinade or your favourite dry rub, but honestly, salt and freshly ground black pepper is more than enough to bring out the flavour of the meat. Because chops and steaks are single cut pieces of meat, if you buy more than you need, simply season, wrap tightly in plastic wrap and then a zip bag, label and toss into the freezer. When you're ready to cook, defrost, bring meat to room temperature and cook. It's that easy.

Here's the recipe for these Pan Seared Pork Chops.

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