Category: Foodie Friday

Foodie Friday: Mesquite Smoked Pork Ribs

Keltin has wanted to learn to smoke meat for a while and recently added the smoker attachment to our grill. After getting some pork ribs he decided this was the perfect time to start. But he didn’t know what to put on them. I actually had very little to do with this recipe besides helping

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Review: Gen Korean BBQ House

I realize that restaurant reviews are not something that I typically do on this blog but sometimes a place is just that good. One of the places that Keltin studied aboard while in college was South Korea and we have been looking for a good Korean BBQ restaurant for a while. On a coworker’s recommendation

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Foodie Friday: Lemon Balm-Blackberry Meringue

Last weekend I had enough people over to cook some recipes that make more than Keltin and I should each normally. For dinner I made Coq Au Vin Blanc (from this post) and it turned out fantastic but for dessert I wanted something lighter. Thus I decided to try my hand at a meringue based

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Green Tea Honeysuckle Cake

As Easter is this weekend I thought i would share what I am making for our family lunch: Matcha Honeysuckle Bundt Cake. I’ve made this recipe once before – at the wrong time of year – and I’m excited to share this bright and delicious cake with my family! See the recipe here: https://mcgeetraveltales.com/2017/12/15/foodie-friday-green-tea-honeysuckle-bundt-cake/

Foodie Friday: Rice Bowl Recipes

In the interest of eating better without sacrificing flavor I’ve started making more rice/power/poke bowl meals. Besides tasting good they are normally fairly easy to make and can be geared towards omnivores, vegetarians, or vegans depending on your dietary preferences. This dish doesn’t have a set list of ingredients, put in them what you like

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Foodie Friday: Kitchen Knife Skills

Recently I started taking some cooking classes at Sur La Table. This latest one was a bit different though. Instead of going in a cooking a themed dish we learned how to properly use a Chef’s Knife. Safety in the kitchen should be a pretty high priority and this class was great for that because

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