Have you ever been to the beautiful High Line in NYC? The High Line is a public park built on a historic freight rail line elevated above the streets on Manhattans West Side. It's so cool and so beautiful. http://www.thehighline.org/
We finally went to the Brooklyn Flea Market! The Brooklyn Flea Market is open every weekend of the year. They have everything from awesome throw back items to repurposed furniture. Check it out! http://www.brooklynflea.com/
We. Love. Pasta. Salads. Monday's we're going to share some of our favorite pasta salads. We'll be trying out some new recipes and some we make year after year. This is the salad that got us hooked; a quick,easy recipe with classic flavors!
Mom's Classic Macaroni Salad 1 box pasta, cooked and drained (we like to use the curly pasta for this one) 1 cup mayo 2 tablespoons red wine vinegar 1 tablespoon mustard Salt and freshly ground pepper 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 teaspoon of celery seed
In a large bowl mix mayo, vinegar, mustard, celery seed, salt and pepper for the dressing.
Add cooked pasta, celery and carrots to the dressing.
Momma's Quiche Lorraine 1 9" unbaked pie shell 1 tablespoon of soft butter 12 bacon slices 4 eggs 2 cups of heavy cream or half and half 1 1/2 cups of grated swiss cheese Pinch of nutmeg Pinch of sugar Pinch of cayenne pepper Salt and pepper to taste
Cook bacon until crisp; crumble into small pieces. Preheat oven 425 degrees. Place your unbaked pie shell in the pie dish and rub butter over surface. In a large bowl combine eggs, cream, salt, pepper, nutmeg, sugar, and cayenne pepper and mix. Sprinkle pie shell with bacon and cheese and then pour in mixture. Bake at 425 degrees for 15 minutes. Reduce heat to 300, bake 45 minutes or until silver knife inserted in center comes out clean.
Mother's stamp of approval.
Happy Mother's Day, Mom!
...we actually ate this quiche ourselves and damn was it good!
A tomatillo may look scary, but beneath it's husk, it makes a damn good salsa!
1 lbs tomatillos, husked
1/2 a yellow onion
1 garlic clove
1 chicken bouillon cube
1 big handful of cilantro
Before getting started you have to remove the husk of the tomatillo and rinse well.
Put tomatillos, onion, garlic and jaillpeno in a pot of water and bring to a boil. Bring it to a boil, turn off and let sit for about 3 minutes.
Cut and remove seeds from jallapeno depending on how spicy you want your salsa to be. The seeds are what hold the heat in a jallapeno! Place into a food processor or blender with a chicken bouillon cube.
Chop the salsa lightly.
Throw in big handful of cilantro and pulse chop.
This salsa is not a chunky chunky salsa, but don't over puree it.
And careful, it's still hot!
Chill and serve. It's the cilantro that really gives this salsa a fresh taste. This tomatillo salsa is so good with chips but even better in chicken dishes! Happy Cinco de Mayo Amigos!