Hey, did you know that the Superbowl is this coming Sunday? If it weren’t for Deflategate would any of us know who’s playing in the Superbowl, other than the…
Just because it’s summer, doesn’t mean schedules get any less hectic. So every now and then a slow cooker recipe that is both easy and delicious comes in very handy. This one fits the bill easily. If you’re not familiar with chicken tikka masala, think of it as Indian food for beginners. It’s spicy, but not in a heat-like way, in a spice way, but not overly so. Am I making any sense? It’s also wonderfully creamy and comforting….
A few weeks ago I was lamenting to my friend, Theresa who is a fellow food blogger (Island Vittles) that I had half a pound of ground beef in my fridge and nothing to do with it. She suggested I make lahmacun. Uh, come again? What’s a lahmacun? Well, it turns out that it’s a delicious and easy Moroccan flatbread. They’re typically made with lamb, but I had beef, so that’s what I used. I also seriously upped the amount of meat. The recipe from Saveur magazine that I adapted only used 3 oz of lamb for 4 flatbreads. However, it’s important not to overload the dough with the topping, otherwise they won’t be crispy on the bottom. I have found that 6-8 oz is the perfect amount….