A month or so ago I started watching The Best of The Dog Whisperer on Netflix. It started as a joke, but then I began to slowly realize that our dog, Porter, could use some extra training. He has zero ability to control himself around other people or dogs and just kind of goes nuts.
He’s not aggressive. He doesn’t bite or anything, but he just gets very excited and wants to be all over you. Which is possibly aggression… Anyway, since we are moving to a city in the next month, we’ve been trying to do some training that will help him be more calm around people and other dogs.
We are sort of using the Cesar method of becoming a pack leader and not letting him dominate the world. So far it seems to be working and he is respondingto it reasonably well. We are also using positive re-enforcement when he does good things so hopefully these two methods will produce some calm dog results!
Microwaved Sweet Potato Chips – I’ve struggled with sweet potatoes for my entire cooking life. Making baked chips and fries is damn near impossible. This method looks like a quick fix though, although still not perfect as noted in the post. (@ The Bitten Word)
Mini Strawberry Napoleons – These look like a perfect dessert for spring and I have a huge crush on puff pastry right now so these were really speaking to me. (@ Ezra Pound Cake)
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This salad will deceive. It looks simple enough… some chicken, some greens, some fresh mango. But the flavors are actually really interesting due to an intense curried mango dressing that is almost hiding deep down in the greens.
For my money, this is a fantastic light spring dinner which is why I had it bookmarked when mango won the poll last week. Betsy and I had this as a meal and it was perfect, but you could also serve it as a side salad.
If you can find jarred mango chutney in the store, this salad becomes a 15 minute meal, but it’s also not hard to whip up a quick homemade chutney which is what I did for my dressing.
Note from Nick: This recipe is from my latest blogger friend, Meghan, over at Cake ‘n’ Knife. I love this recipe SO much. Take it away Meghan.
Hi there! My name is Meghan and I am the cook, photographer, writer, and kitchen-mess maker over at Cake ‘n’ Knife. I am a full-blown food addict, so I cook, bake, and eat A LOT. I believe in creating fresh and oftentimes indulgent food that is simple to make and impossible not to devour. When I’m not busy cooking or eating, you’ll usually find me writing or playing with my puppy.
I am absolutely thrilled to be here on Macheesmo today! I have been following this site for a long time and as a fellow Colorado blogger, I am excited to share some delicious food with you.
Tostadas have become somewhat of an obsession of mine ever since I figured out how to fry tortillas without starting a fire in the kitchen (it’s all about heat control, in case you were wondering). I just love those crunchy shells topped with beans, meat, and cheese. I can’t get enough of them!
So what better way to share my love of food than to bring you some of these crunchy bites topped with Mexican flare and most importantly, STEAK.
These little bites of heaven have a punch of flavor that you can’t help but fall in love with. The chimichurri sauce really gives these tostadas an extra kick, especially if you crank it up a notch by adding some extra red pepper flakes.
This was just one of those ideas that popped in my head and would not leave so I had to make it happen. It’s absolutely decadent, but is one of my favorite waffle recipes I’ve made over the years.
By splitting the batter into two batches you actually get a great layered flavor like you would in an actual tiramisu and by actually layering the waffle pieces you can slather some delicious mascarpone filling between the pieces.
No syrup needed for this concoction. It’s perfect as-is.
If you’ve been a long-time Macheesmo reader you might remember that I had to have knee surgery last year because of a pesky ACL tear. Long story short, it didn’t exactly go according to plan and I probably need another surgery some time in the next few months.
The doctor told me that running is pretty much the worst thing I can do for it at the moment so I decided to take up swimming.
One problem: I’m horrible at swimming.
I took swimming lessons as a kid but I’ve never really swam for exercise. I’ve mainly always swam for survival. The first day I tried it I made it one length of the pool and almost drowned. Not exaggerating.
The problem, I’ve discovered, is that I can’t breath underwater. So I’m working on that.
I actually purchased an instructional DVD and have been hitting the pool like crazy every day so hopefully in a few weeks I’ll be a freakin’ fish or something.
The Poll
The Links
Copyright Issues on Facebook – There is this growing trend of Facebook pages popping up that basically copy and paste photos and recipes from popular blogs and give no attribution, basically claiming the photos are theirs and the recipes are “from their family”. This is not right on so many levels and this post does a great job of nailing down why. In short, if you see a Facebook page plagiarizing something from a source you know, please alert they original source so they can handle it. (@ I Am Baker)
How to Make Fruit Powder – Honestly, I’ve never even used fruit powder to my knowledge but it looks beautiful and I can see how it could add some serious flavor to a wide range of dishes. (@ Cupcake Project)
How to use Sesame Oil – The short answer to that is just to put it on everything because it’s wonderful and delicious. But if you need a bit more guidance, there are some great recipes on this post from one of my favorite ingredient-focused food bloggers. (@ The Perfect Pantry)
Flatbreads and Lebanese Pastries – For me, this post was a total trip to another planet. I’ve never been to these places but looking at the wonderful pastries made me want to teleport there. (@ David Lebovitz)
Some might think that knowing a food blogger like Yours Truly would be fantastic because you’ll be occasionally invited for extravagant meals and fancy dinners.
That is sometimes true.
But sometimes you might also get something that looks like Hamburger Helper.
When this recipe won the poll last week, I browsed the recipe and quickly realized that it would feed more than two so I invited some friends over. I then proceeded to serve them what is essentially street food, but they didn’t complain because they are good people. Also, because it happened to be pretty darn good.
Rice is an essential ingredient in many global cuisines and RiceSelect™ provides a really great variety of different grains. I actually started using RiceSelect for their couscous, but now I’m learning more about their rice options. You can check out all of their products on the RiceSelect Worlds of Flavor website.
Congee, rice porridge, is my new favorite breakfast this year. I’ve been playing around with it a lot because there’s going to be a recipe for it in my cookbook. It’s probably not a weekday breakfast because the rice needs to simmer for a while to get really tender, but if you have the time, it’s a fantastic treat and one that most Americans haven’t tried.
A month or so ago I started watching The Best of The Dog Whisperer on Netflix. It started as a joke, but then I began to slowly realize that our dog, Porter, could use some extra training. He has zero ability to control himself around other people or dogs and just kind of goes nuts.
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