Spring is here and that means asparagus! We usually serve asparagus two ways, either roasted or grilled and it is so delicious! I don’t like to roast or grill it for more than just 10 minutes, because when it cooks too long it tends to get mushy and stringy. Only roasting it for a few…
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Continue ReadingThis recipe is one that will go along with a recipe I’ll be posting on Wednesday for Asian Chicken Lettuce Wraps. This Thai Peanut Dipping Sauce recipe is so good you will want to drink it with a straw, unless you make it with chunky peanut butter and then it will just plug up the…
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Continue ReadingNow, I have two issues with guacamole. One is that you really need to make it at the last possible moment. If not, the avocado oxidizes and begins to turn brown. Lime juice helps a little, but you don’t want the taste overpowered by too much lime juice, so it’s best to make it at…
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Continue ReadingWe used to have a restaurant here on Lake Hefner that was island themed. When it disappeared, I was beyond sad…I loved their food – cuban bread, fried plantains, and all the rest of their tropical themed cuisine. Last night, Mr. Wonderful and I spent a night on the patio. We had planned on grilling…
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Continue ReadingLast month while visiting my brother and sis-in-law in Phoenix, we visited a Trader Joe’s store. I purchased a jar of almond butter there and then proceeded over the next month to languish over the jar, inserting a small spoon in it and savoring each nutty tasting in order to slowly stall to the day…
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Continue ReadingI started making this recipe years ago, and it has remained a favorite in my family ever since. If I try to put a jarred salsa on the table, my kids mutiny against me and threaten to not clean their rooms until I make the good stuff. Just kidding on the kids…but they really do…
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Continue ReadingWarning! This recipe is highly addictive! If you haven’t had Black Bean Salsa, or what I call Oklahoma Caviar, you haven’t lived! Mr. Wonderful and I made this last night while waiting for baby-back ribs to slow-cook in the oven. By the time the ribs were done, we weren’t very hungry. Why, you ask? Because…
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Continue ReadingThis is a super fun, easy and delicious appetizer to make for your next party. The girls and I gobbled these up Saturday night. They are kind of like a salad-on-a-stick and great for a before-dinner little bite of a snack. There isn’t a science to what you can put on your skewers. Simply…