Or at least my true signs of spring. Forget the groundhog, that’s a joke. Let’s even forget what the calendar says because let’s be real… even a date doesn’t mean it’s spring like weather or that it’ll be here soon. Nope. The real signs are bigger than both of those. Continue Reading
Yesterday I wanted something salty. As much as something chocolatey sounded good it just wasn’t going to hit the spot. Salty was a must. I’m not one for the sweet and salty bit so I wasn’t about to combine saltiness with chocolate. Big no-no for me. Someday maaaybe I’ll give it a try but I just can’t bring myself to do it. Just like I can’t bring myself to get on board with bacon and sweets.
It was a toss up between attempting homemade chips or pretzel bites. I had all of the ingredients for pretzel bites, including course sea salt so I was sold! Soft delicious bite size pieces of homemade pretzels sprinkled with course salt and dipped in mustard. Yum!! Okay you don’t have to dip yours in mustard, that’s just my preference. I know some like a cheese sauce instead and I’m sure that would go equally well but I didn’t have any and wasn’t up to making some so yellow mustard for dipping would have to do the trick. Of course it did, it always does. Continue Reading
Even though some people strongly believe I live off of sugar, I promise that’s not true. I won’t deny that I have a sweet tooth but there are many other amazing items that I simply cannot live without. Over the last year I’ve shared a ton of old and new favorites. After sharing my favorite sweets from the year, I still need to share my favorites in all of the other categories. From drinks to snacks and several main dishes, these are some of my favorites from 2010. Continue Reading
This is it, the final baseball food item. A while back, I asked friends what food came to mind when thinking about baseball. My own personal response was Cracker Jack and nachos. There is something different and so good about baseball nachos. The cheese is perfect. Lightly warmed. It doesn’t get hard or chunky and it leaves this lingering spice in your mouth. So good. I went in search of some good nacho recipes. Most seem to be your basic just melt the cheese and go. That’s not gonna do it. At the very least, I needed some spice to the cheese. Just a bit of kick and I’d be happy.
I tried this once and the cheese itself was good. It was a nice basic nacho cheese. So as Josh and I stood in the kitchen tasting, processing and discussing the options, we’d add in some more hot sauce. And a bit more. It wasn’t making sense. Why wasn’t the hot sauce adding any kick to the cheese? Our mouths should be burning. It dawned on us that milk helps in time of crazy heat. You eat something crazy hot and spicy, drink some milk and the pain will go away. So adding kick to a milk prodcut may prove to be harder than though. But even with that realisation, it still didn’t make 100% sense. This was some serious hot sauce (see picture below). The heat scale is pretty serious. It’s not your run of the mill grocery store hot sauce. You can’t buy this kind of heat just anywhere, as I mentioned in the Jalapeno Wonton recipe. I decided to table this recipe until I could try it again.
Category : Snacks
Baseball season or not, pretzels are a tasty treat. Warm soft pretzels are the best. If you’ve ever had one at a game or even bought the frozen boxed variety, you should definitely make a fresh batch. I was shocked how easy this dough is to work with. It’s not sticky at all and rolls very well. There is very little I will change in the future. The great thing about making your own pretzels is you can make as many or little as you wish. You also get to decide how big you want your pretzels. They can be mini or huge! I went with the puffy jumbo size but they could still have been much larger. They turned out to be salad plate size. Just right for a snack, not too big and not too small.
I did a half batch but will give you the full recipe. I occasionally cut recipes in half when trying things. I’d rather be sure the end result is good before making a full recipe. Wasting ingredients would be a shame.
