It’s a classic for all the right reasons and when it’s done right there won’t be a smear left in the bowl! What makes the classic phenomenal? The ingredients. Fresh is always best but it can be hard to pick the perfect produce. How do you know when an avocado is ripe enough for today or for a dish you plan to make over the weekend; look and feel. When the avocado is darker, more purple in color, it is riper. Next is the feel. Be nice and don’t squish all around the mid-section, that leads to bruising, just lightly touch the top of the fruit by the stem. Ripeness can be determined by comparing to the feel of your hand: Thumb – over ripe; middle finger – perfect today; pinky – best in a day or two. Now that you have picked the best avocados, gather the rest of your fresh ingredients and let’s get started.
Breakfast, Dessert, Pepperoni, Hawaiian, you can enjoy pizza anytime, any day of the week! Chef Brandon mixes up the sauce and toppings to create a new twist on a family favorite.
Bacon is always a great idea, especially when Chef Brandon puts his twist on it. This simple recipe brings the heat and sweet to your breakfast favorite.
Do you really want to impress your dinner guests but are not confident in your baking skills? Bread pudding is the perfect place to start. Bread pudding is sweet, creamy and very versatile. Chef Brandon explains that you can use fresh, day-old or stale bread making this dessert not only delicious but a great way to utilize your pantry! Not a fan of blueberries? Try strawberries, peaches, or another favorite. Now that your mind is racing with possibilities to get started.
From summer picnics to tailgating, slaws are a must have and are so easy to change up to use seasonally fresh ingredients and flavors. Chef Brandon and Chef Tammy have teamed together to create a fruity and nutty summer slaw ready in just two steps.