Apparently my kitchen gets so hot that my coconut oil gets, liquid-y.... Along with having a lot of fun with our cooking demos, I am also inventing new
Cuban sliders are loaded with ham, swiss cheese, and dill pickles, topped with a dijon mustard onion spread! Super easy to make and definitely a crowd pleaser!
A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart. [LINK]Skip to main content
