Thirsty Thursday: Grilled Pineapple Old Fashioned

Up here in the chilly north that drink looks really good, bourbon and grilled pineapple is a must try for me.

Chipotle BBQ Spice Rub & Sauce

Reminds me of summer days.

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I’m a firm believer that with great BBQ comes great dry spice rubs. They are the quintessential component to cooking on any grill for a number of reasons. Dry spice rubs allow you to coat whatever protein you’re about to put on your grill with less worry of it caramelizing to the point of burning. There are fewer flame flareups when using dry spices to season the food you grill, preventing the actual protein itself from charring beyond the point of no return. And much like a wet marinade, dry spice rubs do what you hope any pre-seasoning will do — they give immense flavor to the food you are grilling. The longer you let your rub sit on your protein, the deeper the flavor will go.

I love making spice rubs. For one, they keep for quite some time, and you can basically put any spice you want into…

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Dinner Menu Monday: Ground Turkey-Stuffed Portobello Mushrooms

look very good…

Marvelous Mo at Home

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At the start of this new year, my husband and I made a pact to continue our journey to great health together. In doing so, we agreed to limit our intake of the foods we knew always stunted our progress.

In honor of our promise to one another, I am devoting this week on the blog to low-carb eating. As much of a pizza and pasta fan as I am, consciously deciding to decrease my carb intake has enabled me to lose weight and encouraged me to think outside of my mental recipe box.

To kick off Low Carb Week on the blog, I am sharing this recipe I put together. My Ground Turkey-Stuffed Portobello Mushrooms is a hearty dish that manages to keep you from craving that piece of buttered bread or bowl of penne. The flavors pull from various parts of the world, working seamlessly together to bring…

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Thirsty Thursday: Pineapple Martini with Blueberry and Rosemary-infused Vodka

Wow

Marvelous Mo at Home

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So I woke up this morning to a text exchange going on between my husband and our dear friends Richard and Garrett, who will be flying down from New York just in time to beat this horrific snowstorm that is slated to pounce on the entire northeast. Words of excitement over their arrival were passed around by all of us along with a lot of martini emojis… Like, A LOT of martini emojis.

Therein lies my inspiration for today’s Thirsty Thursday post.

In promising the boys that I would devote time in my kitchen to coming up with a few new martini recipes, I started to think about things I had in my refrigerator that I could use (you’d be surprised what you can come up with if you limit yourself to ingredients you already have in your home).

Born from a little bit of thought and a tour through…

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A Restoring Ginger, Cabbage & Miso Broth

Something Clean Something Green

Winter seems to be dragging endlessly, with no end in sight. It’s still dark by 5pm and that’s all rather boring by now. So I wanted to create something simple and perfect for this time of year. This is a broth yes, but not in the traditional sense; more of a broth-meets-ramen idea, with seasonal cabbage taking the place of noodles. One of my goals in 2016 is to try and use more seasonal fruit and veg, and this restoring & comforting broth is perfect to enjoy on a cold winters day. I used sweetheart cabbage, but feel free to use savoy cabbage or whatever you fancy and bulk it out with rice noodles too if you’re so inclined. Treat this recipe as a starting point, and make it your own!

Serves 3-4