So... let's see what everyone has to share for Sherry's In My Kitchen event this month. Here is a look in ours.
Here are some new items in the kitchen recently. My son sent me a cool knife set for my birthday last month. It reminded me of Game of Thrones the way the knives fan out.
There are all types of knives, a neat pizza cutting knife as well as a grater.
We tried a new cheese from Trader Joe's store. Alas, it was terribly unpleasant. It smelled like feet and tasted like...anchovies, I think it was that particular fishy taste. We tossed it. Probably should have returned it.
I made monkey bread last month as a cheeky tie-in with the movie Kong: Skull Island. It's so easy to break off pieces to nibble so half had to be frozen for the future. It is addicting. Aja's head is barely visible in the left corner of the photo. This bread isn't huge, nor is she that tiny.
Popovers - yet more carbs created in our kitchen. Recipe is HERE.
I recently became acquainted with Lee Bailey's cookbook The Way I Cook.
(thank you BFR) Temperatures and humidity are ramping up here so a cool salad seemed the best choice for a refreshing side dish. (Recipe below)
Speaking of trying new things we finally tried the Beyond Burger. I saw this on Mae's site and after reading good reviews, we thought we'd give it a whirl. It was very good.
As promised, here is the simple recipe for a cool side salad. This could go well with just about anything. Love it.
Avocado, Tomato and Red Onion Salad
3 TB. Lemon juice
6 TB olive oil
Salt and freshly ground pepper
1 TB minced cilantro
1 cup medium red onion, chopped
2 cups peeled, seeded, coarsely chopped fresh tomatoes
1 large avocado, peeled and coarsely chopped
1 tsp minced jalapeno, or to taste
Whisk together lemon juice, olive oil, salt, pepper and cilantro. Set aside. Combine onions, tomatoes and avocado and toss with vinaigrette.
I did not use the jalapenos. It may be liquidy so use a slotted spoon to serve.
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