I was actually afraid of making omelettes until my friend Jae and her family visited us a while ago. She made it so simple, I watched her like a hawk and now I can finally say that I have never destroyed an omelette since! I’ve even gone onto creating my own fillings! My absolute favorite is a spicy sausage, baby spinach, caramelized onion and mozzarella omelette!
*no omelettes were harmed in the making of this post…not until after anyway MUHAHAHAAAA*
OK..so maybe it’s not really 50 shades of cheesecakes but I’m making 50 cheesecakes today in two scrumptious flavors!
As usual my lovely husband came in the door yesterday saying “Ummm honey can you make a couple cheesecakes for my lovely friend who is NOT paying for them!? Thanks you’re the best!!”
Me “Ummm really!? REALLY”
WHY DO MEN ALWAYS DO THIS!!! GRRRR!!
*OK happy thoughts, happy thoughts, breathe ooooosaahhhhh*
So now I’m up at 8 am *not a morning person* prepping my pans and ingredients. I decided to do a classic cherry and a spicy chocolate cheesecake with raspberries. I love making mini cheesecakes, because it keeps us * meaning my husband* from eating too big of a slice! Portion control is key around here, as we say in Trinidad, his eyes are bigger than his belly, and that means he tries to eat too much! 😀
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OK! Firstly, there is no such thing as imperfect bacon! Bacon is a divine fruit of the universe! I love bacon in any form… plain bacon, peppered bacon, brown sugar and cinnamon bacon, Canadian bacon *we’ll just let that one slide one time*, candied bacon, burnt bacon and I could go on!.. And I will! …Hot bacon, cold bacon, fell on the floor but I’ll eat it anyway bacon 😂😂😂😂 OK I’ll stop now…
I’m sure you’ve probably seen the new craze on the internet about boiling your bacon *gasp!* I was so on the fence about that, but I said to myself ” SELF, if this method produces bacon as an end result, then it could never be wrong!”
So I’ve given it a try andddd its fabulous! The fat renders beautifully *you better save it for some fried chicken!! High five!!!*… the bacon crisps up perfectly and the…
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This is one of my favorite pasta dishes! I love making it in spring time because my glorious lemon tree is absolutely covered in huge lemons!
It’s flavorful, zesty, spicy, light and so fresh! I like this dish a lot more than the heavy, oily, creamy version that you’d find in restaurants. The flavorful sauce just soaks into the pasta and the leftovers taste even better the next day!
Here’s the recipe, definitely give it a try if you’re a lover of lemon and garlic!
Ingredients
8 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 pound medium shrimp, peeled, deveined and butterflied (reserve shells)
1/4 onion
1 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
Directions
In a bowl, combine the garlic, zest and juice of 1 lemon, olive…
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