dine & devour

Winner, Winner Charcuterie Dinner!!

noreply@blogger.com (Rebecca Louise) — Mon, 21 Sep 2020 00:21:00 +0000

I won, I won... I'm super excited to be shareing this newly started small business with you.

Bowie (my daughter) was lucky enough to have an awesome pre-school teacher. As school ended, somewhere along the line her teacher and I became friends on Facebook and so glad we did! One of her side passions are these little charcuterie boards.

Del's Charcuterie Boards based out of Santee, CA. where each board is made with love, is a simply perfect treat to your day. She provides different options and variety I've even seen "his and her's" witb a only cheese and only meat board.

Del's can be found on facebook at Del's Charcuterie Boards Group.

I'm so excited! The last time I got free charcuterie was sampling the case while working at Whole Foods.

We are calling this the Dels Birthday Mini Board 2020 edition.

Veggie Cakes

noreply@blogger.com (Rebecca Louise) — Wed, 19 Aug 2020 20:13:00 +0000

We got real bad over the last few weeks eating at home together so when our next CSA box arrived we still had a fridge full of veggies. So I came across this recipe by pookspantry.com for veggie cakes. I adapted it to use the veggies I had and came out great. I was able to make a big batch and froze them on a single layer sheet pan over night. Then moved them to a zip-loc bag.

I took the suggestion of topping it with an egg for a yummy breakfast treat.

Over A Campfire

noreply@blogger.com (Rebecca Louise) — Thu, 30 Jul 2020 05:20:00 +0000

I have a love for cooking over a campfire. There is something neat about having to process how to cook food without all your typical tools you would normally use in your kitchen.

I've made this recipe three times now on camping trips and its never failed.

Pay attention to your fire. If your Dutch oven seems too hot on one side give it a turn. Know your beef, once I used something bigger and it took awhile. This time it was longer and flater and didn't take as long.

I adapted this recipe from Adam Sappington's Dutch oven braised beef and summer vegetables.

We had alot of produce to use up from our CSA so we added flat leaf parsly to the beef and carrots and mushrooms to the vegetables.

Easy Lunch

noreply@blogger.com (Rebecca Louise) — Thu, 02 Jul 2020 22:31:00 +0000

Tuna melts are my husband and mine go-to lunch time dish.
We normally have the ingrediants a can of tuna, mayo, bagel, tomato, red onion, cheese, salt & pepper.

Smoked Pulled Pork - Two Ways

noreply@blogger.com (Rebecca Louise) — Thu, 02 Jul 2020 22:23:00 +0000

My husband likes to smoke meats. So I make the sides.

Here's one of our combinations.

pulled pork sliders just on Hawaiian rolls, mayo. I needed to use up some of our CSA ingredients from Yasukochi Family Farms and came up with a kale, bell pepper slaw. It was perfect. Then air fried some fries as a side dish.

Next day for lunch I turned the leftovers into pulled pork fries (I know your wondering... 'how could there be leftovers'?! But there were)
Airfried some new fries topped with the pulled pork, kale slaw, green onion, corn, bbq sauce.

Mmmmmmm Bacon & Cabbage

noreply@blogger.com (Rebecca Louise) — Thu, 02 Jul 2020 22:09:00 +0000

This dish is simple, no carb, tasty, and is a useful way to use up all that cabbage your not sure what to do with.

Recipe found here at Kaylen's Kitchen.

Easy, Peasy, Corny, Yes!! Pleasy!

noreply@blogger.com (Rebecca Louise) — Thu, 02 Jul 2020 21:46:00 +0000

Golden stock. I had no idea it was a thing. Super simple and makes your corn chowder even corny-er. 🤣

Corn stock aka golden stock: at least four corn cobs, two teaspoons of salt, water to cover cobs in a stock pot... boil then simmer for a few hours.
You could also throw in a bay leave, thyme, get creative.

Easy, peasy, corny, yes!! pleasy!

Corn chowder: I adapted the recipe from thechunkychef.com by using the ingredients I had avalivble from our amazing CSA box we get every Saturday via Yasukochi Family Farms.

The chowder is creamy, delicious and a meal in its self. I used the corn of the cob for the chowder.

If I don't have enough cobs for the stock or not ready to make yet, I'll freeze the cobs till ready to make.

Orange Marmalade

noreply@blogger.com (Rebecca Louise) — Wed, 01 Jul 2020 22:23:00 +0000

When life gives you oranges, you make marmalade!
Thank you Masala Herb for this simple and delicious recipe.

Recipe here at masalaherb.com

A mix of oranges from our weekly CSA box by Yasukochi Family Farms & a family friends tree.

Cranberry Orange Meltaways

noreply@blogger.com (Rebecca Louise) — Wed, 27 May 2020 03:26:00 +0000

Cranberry Orange Meltaways recipe by cookiesandcups.com adapted by adding 1/2 cup of white chocolate chips and 1 teaspoon of orange zest to the icing.

Cast Iron Potato Rolls

noreply@blogger.com (Rebecca Louise) — Sun, 24 May 2020 15:32:00 +0000

Cast iron potato rolls recipe from Truly Grassfed .com

WARNING: prior to baking bread, re-stock your Jackie Jam!

noreply@blogger.com (Rebecca Louise) — Sun, 17 May 2020 23:35:00 +0000

So I Baked bread...

Causing me to eat through all my Jackie's Jams!

Baked Bread Loaf in my Staub

noreply@blogger.com (Rebecca Louise) — Sun, 17 May 2020 05:22:00 +0000

DUTCH OVEN BREAD Recipe from www.sandraseasycooking.com

I'm Back!

noreply@blogger.com (Rebecca Louise) — Sun, 17 May 2020 01:26:00 +0000

It's been awhile but hoping to dine & devour with you all again soon.

Just Call Us Volunteers Annual Fundraiser

noreply@blogger.com (Rebecca Louise) — Tue, 02 Apr 2013 15:38:00 +0000

"You won't want to miss this! The chef list is amazing. The entertainment is pretty cool to AND we'll be showing you a part of the San Diego Public Market that hasn't been used before! Let's see if I can remember all of our chefs to date. The list keeps growing!!"- Just Call Us Volunteers

http://www.justcallusvolunteers.org/calendar-of-events/

Carnitas Snack Shack

noreply@blogger.com (Rebecca Louise) — Tue, 05 Mar 2013 07:04:00 +0000

Not sure why your reading this post... You should be going to Carnitas Snack Shack and grubbing on some pork.
Here's the info...

Carnitas’ Snack Shack
2632 University Avenue
San Diego, CA 92104 USA
Telephone: +1.619.294.7675

I love you...

noreply@blogger.com (Rebecca Louise) — Sat, 23 Feb 2013 05:59:00 +0000

ALFORON

noreply@blogger.com (Rebecca Louise) — Mon, 11 Feb 2013 08:05:00 +0000

ALFORON
5965 El Cajon Blvd, San Diego

Specializing in flat breads. This place is great, it's fresh, it's delish. Good price too.
We look forward to going back.

Mesclun Meanies

noreply@blogger.com (Rebecca Louise) — Sun, 28 Oct 2012 20:42:00 +0000

In cooking class the other day we made these little treats. Refreshing and fun to create. I had so much fun I made them two days in a row.

I added dried cranberries the next day.

Mesclun Meanies

8 large, thick-skinned oranges
3 tablespoons red wine vinegar
2 tablespoons maple syrup
2 teaspoons grainy mustard
1/2 teaspoon fresh lemon juice
1/4 teaspoon ground ginger Freshly ground black pepper, to taste
1/4 teaspoon salt
1/4 cup olive oil 1 (5 oz.) bag baby mixed greens
1/2 cup toasted pumpkin seeds

Grate 1/4 tsp. zest from top of an orange. Slice 1/2-inch slice off top of oranges and carve out pulp; slice enough off bottom of oranges so they won't roll.

Slice pulp of four oranges into half moons (1 1/2 cups); set aside.
Juice rest of pulp (1/4 cup); set aside.

Cut a jack-o'-lantern face on each orange.

Whisk together reserved orange zest and juice with vinegar, maple syrup, mustard, lemon juice, ginger, pepper and salt. Whisk oil in until combined.

Toss greens and reserved orange pieces with 2 to 3 Tbsp. dressing. Stuff orange shells with salad; top with pumpkin seeds.

♥

Buca Di Beppo

noreply@blogger.com (Rebecca Louise) — Thu, 27 Sep 2012 19:56:00 +0000

We got to sit in the kitchen last night at Buca Di Beppo. It was so cool, I can't wait to do it again! I highly recommend reserving that seat the next time you go to Buca Di Beppo.

The Smell Of The Bakery When You Walk Into North Gate...

noreply@blogger.com (Rebecca Louise) — Sat, 22 Sep 2012 03:39:00 +0000

Is Amazing!

The Muddy Pig

noreply@blogger.com (Rebecca Louise) — Sat, 22 Sep 2012 03:05:00 +0000

Crazee Burger
on 30th,in North Park

The Muddy Pig Burger
Nutella
Caramelized Plantains
Bacon
Angus Beef patty
Lettuce, tomato, onion

Bad Day At Work?

noreply@blogger.com (Rebecca Louise) — Mon, 17 Sep 2012 21:30:00 +0000

Eat one of these suckers!
Salted caramel chocolate cake pop from Starbucks.

Slaters 50/50

noreply@blogger.com (Rebecca Louise) — Thu, 02 Aug 2012 03:57:00 +0000

My husband had to sign a waiver before eating this burger
It's called the 50 alarm and it includes habanero poppers on it.
He's still breathing but I'll update later when the heat settles!

Dollar a Dish 2012

noreply@blogger.com (Rebecca Louise) — Wed, 01 Aug 2012 03:25:00 +0000

Forty-three San Diego restaurants, gourmet food trucks and farmers market vendors are joining together for the month of August to support the fourth annual ‘Dollar a Dish’ fundraiser benefiting the Food Bank’s Food 4 Kids Backpack Program.

Participating restaurants and food trucks have selected a best-selling signature dish, and throughout the month of August they will contribute $1 to the Food 4 Kids Backpack Program for every dish sold.

The Food 4 Kids Backpack Program provides weekend backpacks filled with food to chronically hungry elementary school children who receive free school breakfasts and lunches during the week, but face hunger over the weekend when free school meals are unavailable. During the 2011-2012 school year, the program served children at 29 elementary schools throughout San Diego County. And this coming school year, the Food Bank will expand the program to 30 elementary schools.

If you can’t visit a ‘Dollar a Dish’ location, you can donate online at http://sandiegofoodbank.org/dollar-a-dish/

From the website http://sandiegofoodbank.org/dollar-a-dish/

♥

S'mores

noreply@blogger.com (Rebecca Louise) — Tue, 31 Jul 2012 04:15:00 +0000

Next time you make s'mores... Substitute the grams for nutter butters... You'll be amazed!
Credit to Auntie Kathy.