Tuesday, May 15, 2018

Bacon + Leek Chickpea Pasta

Leeks and bacon are a perfect match. Add some pasta to the mix, and you have a salty, savory, slightly sweet crave-worthy dinner on your hands.


Wednesday, April 25, 2018

Creamy Mojo Criollo

This recipe is a deliciously creamy twist on a traditional Cuban garlic sauce known as mojo criollo.


Monday, April 16, 2018

April 2018 Hot Spots + Special Events

Hints of Spring weather are slowly getting me out of winter hibernation mode. This month is ushering in so many fun food events. It seemed like the perfect time to give you a look at what's new and what you don't want to miss.

Friday, April 13, 2018

Carrot Cake Baked Oatmeal

According to the calendar, it is officially Spring, but I don’t think anyone has mentioned it to Mother Nature. And I know it's supposed to get up into the 70s on Saturday, but I'll believe it when I feel it. The chilly mornings, complete with a few snow flurries, this week were getting to me. I decided what better way to deal with them than a warm breakfast that reminds me of dessert.


Wednesday, April 4, 2018

Grain-Free Southwest Steak Burrito Bowl

Think of this meal as a deconstructed steak burrito. It’s got the steak, beans, corn and fresh salsa you’d expect, but it’s all placed on top of riced cauliflower instead of being wrapped in a flour tortilla with lots of rice. It’s healthy, lower carb, and full of flavor. Plus, it comes together in under 30 minutes.

Tuesday, March 27, 2018

Homemade Pickles Are A Breeze with HomeBrew

I first started making my own refrigerator pickles a couple of years ago thanks to a bountiful cucumber crop from my garden. Refrigerator pickles are what I consider, in the best possible way, "slacker" pickles. Compared to traditional methods of pickling, the refrigerator version isn't as complicated or as lengthy a process. Well, now thanks to my March Degustabox, I've discovered HomeBrew, a product that makes refrigerator pickles even easier!


Thursday, March 15, 2018

Paleo Cranberry Almond Scones

Other than my supply of homemade chocolate zucchini bread and my occasional baked oatmeal muffins, I don't really bake much when it comes to breakfast foods. I'm not sure why, because I never turn down a good muffin. So it's kind of odd that when I was surveying all the random types of flour and baking ingredients in the kitchen, I felt this sudden urge to make scones.

That creative spark led to a dense, crumbly scone that I have to say is surprisingly filling and perfect for munching on with a hot cup of coffee.

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