Golden Zucchini with Whipped Ricotta and Feta
One thing you can count on this time of year is blogging groups sharing all of their latest brilliant ideas and ways to use up zucc...| pandemoniumnoshery.blogspot.com
It's that time of the month folks! We are traveling to Iceland via the kitchen this month. I've not been, but my husband has and he sent me these amazing pictures. Check out all the wonderful Iceland dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a| Pandemonium Noshery
This post is going to be short and sweet with so many life events going on, but I couldn't miss this months' country. As I was researching the country I found so many, many, delicious recipes I can't wait to try. This week I have two catering events, 300 formal dresses to manage at a pop-up, family in town, and a trip to Boston next week. I am so excited, but really I wish I| Pandemonium Noshery
Welcome to this Month's Eat The World. We've had a few changes around here as Evelynne is stepping away and Cam of Culinary Cam and I get to help out. Which meant I got to pick this month's country and went with the beautiful island of Kiribati. Kiribati is between Hawaii and Australia in the Pacific Ocean and is home to the worlds largest coral atoll,| Pandemonium Noshery
I get to join Eat the World this month and I am SO excited to find some time to try something new and to blog. And this was a great month to get back into the swing of things as we take a culinary trip to Zimbabwe. It's not a cuisine I am overly familiar with, in fact when I click my Zimbabwe tab it only had one recipe there; it was a personal challenge when I realized I| Pandemonium Noshery
I do love a chopped salad. Especially one with lots of fresh herbs, which this one has. I love how quick it is, with easy to source ingredients but WOW, does it pack a punch. Instead of letting the herbs just be an accent, they are the main part and it is delicious. It's great as a light lunch or in addition to a roast chicken for dinner. Maroulasalata recipe1 head| Pandemonium Noshery
I love mangoes, icebox cakes, and Filipino food. I googled "Mango Float" for another recipe that will be posted later this month, assuming I would find info on a soda and ice cream dessert I was working on. And instead, I found this. I was not sorry in the slightest. It was easy, delicious, and I had ripe mangoes on hand!Mango Float Recipe1 can sweetened condensed milk2 c.| Pandemonium Noshery
Hey again!! I don't get to spend as much time in the kitchen as I used to, but that doesn't mean I've stopped cooking completely. Though we do eat a lot more Sam's Club chickens than ever before. So I made a goal to cook more interesting things again and decided to look into Nepalese food. I had a math professor in college who was from Nepal, the class was really| Pandemonium Noshery
Welcome! Today we are enjoying food from Indonesia for Eat the World and I could not be more excited to be here this month. I've been minimally blogging and excited about a few life changes that mean I have more time on my hands to explore. And for me, that means cooking! I've made very few Indonesian recipes before but the ones I have made, I've absolutely loved.| Pandemonium Noshery
Welcome to another Eat the World recipe challenge. This month we are traveling to Afghanistan via kitchen whisk, which sadly is the only real way to explore Afghanistan at the moment. I hear it looks similar to New Mexico, which I thought was beautiful. Or that least that's what I started to write and then never got back to it. I had meant to get this| Pandemonium Noshery
Welcome to this month's Eat the World recipe challenge where we are traveling via frying pan, or in my case mostly blender, to the beautiful country of Spain. I fell in love with Spanish food in Dallas, the same weekend I fell in love with the opera. I was in town for a girl's weekend with plans to attend the opera, and of course, dinner had to be part of the weekend. We| Pandemonium Noshery
Greetings! Welcome to this week's Sunday Funday where the topic is Egypt! I love all things travel related so when I saw that the theme was a country I simply had to join. In my area, I am able to find a nice amount of Middle Eastern markets to shop at for any of the hard-to-source items. It makes it so much fun to create. This dish is one I have had on my endless| Pandemonium Noshery
Welcome! Greetings! This week at From our Dinner Table we are talking all about sandwiches. I'm sure so many of them will be amazing and delicious. Mine will be delicious, but it will also be very simple. And while it couldn't be, I did just do it myself, described as simple that flavor is anything but. The cheese adds an amazing richness, as cheese usually does. But the onion makes| Pandemonium Noshery
What are crab fakes you ask? Let start with what is a crab cake? It's a Maryland staple but they predate European colonisation and have roots in Native American cooking. It was adopted by European settlers, esp by those in the Maryland area. As I said, they are a staple in the area. So why are these called crab "fakes" instead of crab cakes? Because they don't contain any crab| Pandemonium Noshery
Welcome!!! This weekend we have the challenge of using Cherries or Berries for Sunday Funday. And I have a fun little recipe to share with you today. So my daughter and I have had a lot of fun exploring the world of Afternoon Tea. While in Colorado Springs we went and had a lover afternoon tea, and the top course included a delicious mint posset cup with a strawberry sauce on| Pandemonium Noshery
I am SO excited for this post. British afternoon tea is something I have really been enjoying recently and something I knew so little about prior to really looking into it. I think every girl born in the 80s is familiar with tea parties of a sort, but not a proper British Afternoon Tea. That is something else altogether. and it is something delightful. It is simple yet| Pandemonium Noshery
This recipe is, sadly, the last recipe in the Seychelles series, at least for now. I can't wait to go back and cook a few more recipes, but for now I am sooooo happy with what I did get to eat. Asar is iconic in Seychelles cuisine, it's eaten with other things, or on as it is on top of rice for a simple dinner. It's excellent, the only thing I would change is Ihavent| Pandemonium Noshery
Rice is always welcome in my house and this pilaf was a wonderful base to the other dishes that were served. The rice, topped with the creamy lentils, pineapple salad, and another Seycehelles classic that hasn't been posted yet, called Asar. It's a mix of spiced vegetables that are wonderful on top. Creole Rice Pilaf1 green bell pepper, chopped1 onion, chopped4 cloves| Pandemonium Noshery
This recipe was one of my favorites of the bunch. It was simple, and creamy, and meaty, and just delicious. The lentils accented with the pork worked together so perfectly that it was a dish that I think everyone will love. This recipe was also courtesy of The Creole Melting Pot. Lentil Recipe6 country-style pork ribs2 Tbsp. oilSalt and pepper to taste2 Pork bouillon cubes1 1/2| Pandemonium Noshery
This vibrant recipe is also courtesy of The Creole Melting Pot and features an African classic that has become s staple in the south. The okra was great tossed in a light dressing that accented its flavors beautifully. Okra Salad Recipe12-15 small okra1/4 red onion, sliced very thin1 Tbsp. olive oil1 lime, juicesSalt and pepper to tasteBring a large pot of water to a| Pandemonium Noshery
This pineapple recipe is a salad and it was amazing on its own, but it was also divine as a relish. The sweet, ripe, pineapple was amazing with the sweet, sour, and savory mix. You won't want to miss this recipe courtesy of The Creole Melting Pot. Pineapple Salad Recipe2 c. chopped fresh pineapple1/4 red onion, sliced very thin1 Tbsp. sugar1 lemon, juiced1/4 tsp.| Pandemonium Noshery
It's time to Eat the Wolrd again! This time we are going to Seychelles, a small string of islands on the west side of the African coast. I'll admit, it wasn't even someplace I had even heard of until it was proposed for this challenge. The first thing I did was google the island. And it is beyond beautiful, it redefines the word. It's white sand beaches, palm trees, and| Pandemonium Noshery
Who doesn't love all the delicious flavors of s'mores in the summer? The sweet, toasty, marshmallows, the richness of the chocolate and the crisp, spiced, graham crackers. But what if you could upgrade them? Well, I did, and it's amazing. It didn't actually start as an upgrade, it was just a happy accident. See, my daughter has a friend that is gluten (and dairy) free and we| Pandemonium Noshery
One thing you can count on this time of year is blogging groups sharing all of their latest brilliant ideas and ways to use up zucc...| pandemoniumnoshery.blogspot.com
Welcome to his weeks edition of From our Dinner Table. This week we are sharing yeasted bread recipes. All kinds of breads. To start of...| pandemoniumnoshery.blogspot.com
Today we are celebrating Cinco De Mayo with From Our Dinner Table! There are some great options shared here for a truly delightful and...| pandemoniumnoshery.blogspot.com
Hey again! In this post we are talking about Delicious Chicken Recipes . And I know most people are going with different cuts of chicken...| pandemoniumnoshery.blogspot.com
