I love biscuits. They are such a great breakfast item, are great with chili, and terrific with soup. However, anything can be improved. If you add some herbs and cheese, the flavour kicks up and they can be a great side dish. It doesn’t hurt that they are very easy to make. Continue reading Savoury Cheese Biscuits
I wasn’t supposed to be making supper but She Who Must Be Obeyed overdid it in the garden and I volunteered. She is very kind to me and I owe her. Continue reading Hamburger Salsa Casserole
I am member of Smoking Meat Forums. It is a talented group of people who have taught me a lot and continue to inspire me. One day, one of the members I admire, Sowsage, posted a picture of a Caprese Salad. I threw down the gauntlet and challenged him to make a Caprese inspired dish and I would too. We’d ask other members of the forum to vote and the winner would get to give a nya-nya to the loser. The contest was on! Continue reading Burger Di Pollo Alla Caprese
This post is about using my Bradley Smoker to make smoked cheese. If you want to see a how to on smoking cheese, see my post Smoking Cheese.
I love smoked cheese and make it a couple of times a year. Normally I use a smoke generator to cold smoke, but I have my Bradley P10 smoker and wanted to try it for smoking cheese. Continue reading Smoked Cheese on the Bradley
Summer is here and you can have small gatherings outside and still be within our local pandemic guidelines. I like to have premade dips for when I have company over as I can make it ahead and spend time with my guests. This cheesy ham dip is perfect. Continue reading Cheddar Ham Dip
I have done a video of Adult Ham Mac and Cheese. Check it out!
I love scones but they are usually a sweet afternoon treat. I wanted a savoury scone to have for breakfast. So, I cut the sugar and added bacon, cheese and green onions. MMMMM! Continue reading Bacon Cheese Scones
Potted Cheese is an old English recipe for a cheese spread. It was originally created to use up odds and end of cheeses. I make mine with cheddar but you can use any cheese or mixture of cheeses you would like. Continue reading Potted Cheese
I went to a curling bonspiel in Butte and had the chance to go to a larger city. I picked up some Cave Aged Gruyere, Manchego, Gouda, Havarti and Emental. Of course, I had to add to the flavour and smoked them! See how I do it in my earlier post, Smoked Cheese.