Do you ever wonder what was going through the mind of the person who decided to make a sauce from fresh basil leaves? I guess I can see someone saying “you know? we keep tearing up these leaves and adding it to our pasta … and we always use garlic and Parmesan cheese … a good drizzle of olive oil never hurt”. But then … “Oh! and hey! let’s throw in some nuts!”
I had never heard of Hummingbird Cake. I had the impression that is was a “southern” thing so I grabbed The Ultimate Southern Living Cookbook, checked the index under Cakes, and was rewarded with this recipe.
Imagine carrot cake. Keep the pineapple, cinnamon and cream cheese frosting but instead of carrots, raisins and walnuts, you have bananas, and pecans. Three layers of yum.
I am a firm believer that coleslaw is BBQ’s best friend. No offense to baked beans, but coleslaw is that fresh, healthy(ish), light accompaniment that turns a hot dog, burger, or pulled-pork sandwich into a deliciously sloppy meal and gives leftovers new life. Have you …
Swedish meatballs … Porcupine meatballs … Italian meatballs … Spaghetti and meatballs … Meatball subs … Meatball soup … Baked meatballs … Fried meatballs … Crock Pot meatballs …
I started thinking about how versatile meatballs are and ended up channeling my inner Forrest Gump! “I know everything there is to know about … ” meatballs.