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Season 2, Episode 11: Hybrid Pasty Hotdish and Easy Recipe Veggie Pot Pie. Hello! My name is Julie Hoag. I'm an author, cookbook author, food blogger, family life blogger, and narrator. I have a hybrid split table family as far as diets go being that I'm a vegetarian, and main cook for the family, while my husband and three sons eat meat. So I cook in a unique way that I call hybrid where I'm making meals and recipes work for both diets. These two recipes are pie type recipes for dinner or supper, whichever term you use. The pasty hotdish recipe came from my grandma who was born in Finland and is a modified version of the traditional handheld pasties. And the other recipe is an easy pot pie recipe I made on the fly so I could enjoy a meatless pot pie while my family all had frozen already prepared pot pies for a meal. Necessity is the mother of invention, right?
1 pie crust2 baked potatoes, cooked with skin cut off (I microwaved them to cook them)1/2 c. baby carrots cooked (I cooked them in the microwave)10 oz. bag of mixed frozen vegetables, cooked (I used frozen and cooked them in microwave)1 can cream of mushroom soup1/4 c. skim milk1/8 tsp. black pepper1/4 tsp dried sage leaves
Here are the recipes for your easy reference. One was taken from my cookbook, One Dish Two Diets, which is available on Amazon (scroll to the links below).
Easy Cooking Guide:
Easy Veggie Pot Pie Ingredients:How to Instructions:
Cook veggies in microwave.Mix milk, pepper, soup, and sage leaves, stir well.Stir together all ingredients.Scoop into a pie pan.Lay the pie crust on top. Score.Cook for about 30-40 minutes until gravy is bubbly and crust is golden.Hybrid Pasty Hotdish Ingredients:
2 cups chopped rutabaga1 c. sliced carrots3/4 c. diced onion2 1/2 c. diced potato (peeled)2 tsp. coconut oil1/2 c. vegetable broth1/4 tsp. black pepper1/4 tsp. rubbed sage2 premade pie crusts1 can of cream of mushroom soup1 c. skim milk2 c. browned ground beef1 c. ketchup, for topping when servingInstructions:
Preheat oven to 400 degrees.Peel and cut up vegetables.Whisk the broth, sage, & black pepper together.Pour broth mixture over veggies, stir to coat.Brown ground beef.Grease 2 pie pans with coconut oil.Use a slotted spoon to scoop veggies into pie pans, making the meatless one heavier on the veggies.Drizzle 2-3 T. over veggies in pie pans.Add ground beef to one.Whisk milk and soup together.Pour 1 c. soup mixture over each dish.Lay pie crust over the tops. Score.Bake at 400 degrees for 25 minutes on middle or low rack, then reduce heat to 350 degrees and cook for another 35-40 minutes. Cover edges with foil if needed to keep them from getting too brown.Cut and serve with ketchup drizzled over the top.
Get host Julie Hoag's books:
American Midwest Cooking Quiches cookbook. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Season 2, Episode 10: A Culinary Blend - Crafting Everyday Eats with Jessica Hollows
Perfect for Mother's Day if you are grieving. 40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022
In this episode, we're whisking you away into the delicious world of everyday eats with the incredibly talented Jesseca Hallows of One Sweet Appetite. As a self-taught home chef and author, Jesseca has mastered the art of simplicity in the kitchen, crafting go-to recipes that are both fast and fabulous.
Join us as we chat with Jesseca about her journey, her passion for creating easy recipes with pantry staples, and how she's turned her culinary challenges into a thriving blog and cookbook series. Whether you're a busy parent or just someone who loves a good meal without the fuss, Jessica's approach to food is all about making life tastier and easier.
We dive into the versatility of sheet pan meals, the charm of cupcakes, and the surprising joy of tinfoil dinners. Plus, Jesseca shares her top tips for meal planning on a budget, prepping ingredients for the week, and making the most of your freezer for those hectic days.
But it's not all about the human palate! Jessica and Julie share a heartwarming discussion on homemade dog treats, proving that our furry friends deserve a seat at the table too. Get the recipe: https://www.juliehoagwriter.com/2020/08/05/homemade-dog-treats-with-rolled-oats-dogs-will-love/ And skip the cheese if desired, the recipe works great without any cheese as well. Mix it up and use different fruit/veggie flavors too! I just made this today using apple, pumpkin, turkey, and sweet potato baby food and my dogs gobble it up!
For more of Jessica's culinary creations and practical advice:
Visit her blog: One Sweet Appetite https://onesweetappetite.com/
Check out her cookbooks (affiliate link, podcast show may receive a small commission from purchases, thanks for the support):
Foiled!: Easy Tasty Tin Foil Meals https://amzn.to/3xBP70U
The Deliciously Easy Cupcake Cookbook https://amzn.to/3VYAFKt
Simple Recipes, Good Food: https://amzn.to/4aTBad3
Cast Iron Kitchen https://amzn.to/3U08oAr
Connect with Jessica:
Instagram: @onesweetappetite https://www.instagram.com/1sweetappetite/
Facebook: One Sweet Appetite
Pinterest: One Sweet Appetite
Get host Julie Hoag's books:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963https://amzn.to/4breAtw
https://books2read.com/u/mZQ2PE
Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZSupport the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Zijn er afleveringen die ontbreken?
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Season 2, Episode 9: Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation chicken keeper and the creative force behind Fresh Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors.
Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious.
Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry.
But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. Whether it's a sumptuous soufflé or a rustic frittata, her dishes are a testament to the joys of farm-fresh ingredients. Plus, she offers a sneak peek into her upcoming cookbook endeavors, promising more egg-centric delights on the horizon.
Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of country living.
Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): https://amzn.to/3TZyx3I
For more about Lisa:
Facebook Instagram Blog🐔 Chapters
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(02:35) Lisa's Finnish heritage and family's chicken farming history
(07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens
(12:50) The colorful world of eggshells and what influences yolk color
(19:25) Lisa's cookbook creation process and the joy of recipe testing
(26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet
(34:15) Discussing the need for roosters and the contents of chicken feed
(41:50) Starting your own backyard flock and the winter habits of chickens
(49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm"
(57:4) The debate over eating raw eggs
(01:05:20) The longevity of chickens, ducks, and geese as part of the family
(01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity
More about the podcast host: Julie Hoag, my cookbooks
American Midwest Cooking Quiches cookbook
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Season 2, Episode 8: Easy Scrumptious Apps for Easter Baked Brie and Hashbrown Cups, Plus Mexican Hummus Dip.
40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022
Happy spring! Happy Easter! It's finally getting warm woohoo! I have three recipes to share.
Baked Brie
Ingredients:
Brie cheese
1/3 c. fig jam
1/3 cup dried cranberries infused with blueberry (Craisins brand)
1/4 cup candied pecans (I love the mix by Sahale snacks from Walmart Maple Pecans Glazed mix with walnuts, apples, cherries, pecans, and cinnamon)
2 sprigs of fresh rosemary leaves
Remove rind off the top of brie. Bake at 400 degrees for about 20 minutes. Add toppings and serve with crackers, bread, or pretzels.
Hasbrown cups appetizer: https://www.juliehoagwriter.com/2017/02/02/cheddar-hash-brown-potato-jalapeno-bites-appetizer/
Chia Seed Mexican Hummus Dip
1/2 cup sour cream
3/4 cup medium salsa
10 oz. plain hummus
1 tsp. sweetened lime juice (or unsweetened)
4 oz. cream cheese, softened
1 Tbsp. chia seeds
1 Tbsp. taco seasonings
Blend with a hand mixer for about a minute until smooth. Refrigerate for an hour or two, serve chilled with tortilla chips (extra yummy with the lime-flavored chips), small tomatoes of various colors), veggies, crackers, pretzels, pita chips, etc.
Want ideas for a fun Easter Scavenger hunt filled with riddles to solve? Get my templates here: https://www.juliehoagwriter.com/2023/03/11/easter-scavenger-hunts-for-kids-printables/
Easter basket ideas for boys: https://www.juliehoagwriter.com/2017/04/11/easter-gift-ideas-teen-tween-boys/
Easter Jello yogurt eggs recipe, a favorite at my house! https://www.juliehoagwriter.com/2017/04/10/yogurt-jello-easter-eggs/
More about me... the podcast host: Julie Hoag
You can find my cookbooks and other books at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963https://amzn.to/4breAtw
https://books2read.com/u/mZQ2PE
Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZ
Instacart - Groceries delivered in as little as 1 hour.
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Season 2, Episode 7: Easy Ice Cream Desserts for Valentine's Day. Get recipes for easy sweets on Valentine's Day! These are prepare ahead recipes you can have all ready to go in your freezer to celebrate with on the the day of celebrating love! Celebrating Valentine's Day often come with food, holiday, and easy desserts. No bake treats are the best and can help us focus more on our loved ones, romance, and enjoying the day even more. This is an instructional, how to, and educational episode for making treats that are easy enough for even kids to make.
40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022
Easy DIY Ice Cream Sandwiches for Valentine's Day, get the recipe and print it on my website: https://www.juliehoagwriter.com/2017/01/18/diy-valentines-ice-cream-sandwiches/#recipe
Strawberry Shortcake Ice Cream recipe on my site... where you can also print the recipe: https://www.juliehoagwriter.com/2019/02/10/strawberry-shortcake-ice-cream-cake/#recipe
Link to video of making the Strawberry Shortcake Ice Cream Cake on YouTube: https://youtu.be/_OCYcmLKW3k?si=ZrFFqgKKZRmosZv4
More about me... the podcast host: Julie Hoag
You can find my cookbooks and other books at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963https://amzn.to/4breAtw
https://books2read.com/u/mZQ2PE
Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZSupport the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Season 2, Episode 6: The Sensual Side of the Kitchen with Amy Reiley
In this sizzling episode, we're stirring the pot with Amy Reiley, an acclaimed author and connoisseur of aphrodisiac foods. Amy's expertise isn't just confined to the written word; she's a dynamic speaker, cookbook author, consultant, and even a wine competition judge. With a Master of Arts in gastronomy from the prestigious Le Cordon Bleu, Amy has been tantalizing taste buds and enriching romantic lives through her work since 2004.
Amy's tantalizing titles include "Fork Me, Spoon Me: the Sensual Cookbook" and "Romancing the Stove," which offer more than just recipes—they're a gateway to intimacy and connection. Her insightful contributions to the world of food and wine have graced the pages of renowned publications and captivated audiences on national television. (Cookbook affiliate link: Podcast may receive a commission on purchases. Thank you for the support! Fork Me, Spoon Me https://amzn.to/3tV2Leb
Romancing the Stove: https://amzn.to/3Ua5P0o
Eat Cake Naked: Aphrodisiac Desserts to Heat Up Your Love Life https://amzn.to/47Kzn84
But Amy's passion extends beyond the plate. As a sustainability coordinator, she champions food recovery efforts, ensuring that surplus from film and television studios feeds those in need instead of going to waste. Discover how you can spice up your culinary life and find her top ten foods for men's and women's sexual health at http://eatsomethingsexy.com/
In this heartwarming and steamy conversation, Amy shares her journey from battling health issues to becoming a leading voice in aphrodisiac foods. She dishes out tips for a romantic Valentine's Day at home, the importance of considering your partner's tastes, and how cooking together can kindle the flames of passion. Plus, she offers a wealth of resources, from seductive recipes to romantic getaway guides, all available on her website.
Whether you're looking to enhance your intimacy or simply want to explore the delicious intersection of food and romance, Amy's insights are a feast for the senses. So, grab a glass of wine, settle in with your special someone, and let Amy guide you through the sensual side of the kitchen.
Explore Amy's books, find her on Pinterest as ForkMeSpoonMe https://www.pinterest.com/ForkMeSpoonMe/, and dive into her delicious world at eatsomethingsexy.com. And remember, the art of romance is not just for Valentine's Day—it's a recipe for a fulfilling life, best savored every day.
Show notes created by https://headliner.app
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📋 Episode Chapters
(00:00) Amy Riley is best known as an author on aphrodisiac food
(03:38) Amy Riley is an aphrodisiac foods expert and cookbook author
(08:36) What are some top choices that people should pick to help them have better sexual health
(11:18) The better sex bundle for men teaches you about ten foods that improve sexual health
(13:54) With Valentine's Day coming up, what are some ideas for a better date
(24:18) You have to think about your partner's likes and dislikes
(27:19) Amy Riley is the leading authority on aphrodisiac foods
(37:49) One of the things that can be great is trying to cook together
(39:38) Amy's website focuses on intimacy and relationships and sexual health
Get Julie's Midwest cooking cookbook: https://amzn.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Season 2 Episode 5: No Bake Holiday Treats! We all love holiday baking, but sometimes it's nice to have a break from baking and still get something yummy! Merry Christmas and Happy Holidays! Enjoy these no bake recipes and the season! Best wishes to you!
Salted Chocolate Haystacks10 oz chow mein noodles
11 oz butterscotch chips
1 bag (or ¾ bag) Hershey kisses, milk chocolate 10 oz bag
¾ cup smooth peanut butter
1 Tbsp kosher salt (to taste)
Melt chips on stovetop or in microwave. Remove from heat. Stir in peanut butter. Add chow mein noodles to a large bowl. Pour butterscotch chips/peanut butter mixture to noodles and stir. Drop spoonfuls onto parchment paper. Melt Hershey kisses in the microwave, stirring every 30 seconds until melted. Add about a half of a spoonful of melted chocolate to each haystack. Sprinkle with salt as desired. Allow to harden before consuming.
Date Balls
1 stick margarine
1 cup sugar
1 cup finely chopped nuts (walnuts or any)
1 beaten egg
1 teaspoon vanilla
2 ½ cups Rice Krispies
1 bag grated coconut
Dissolve margarine in a pan to melt. Add sugar, nuts, egg, over low heat stirring constantly. When melted, add vanilla and dates, stir until dates melt. Pour mixture over Rice Krispies. Stir well. Shape into small balls. Roll in coconut.
Grinch Mocktail https://www.juliehoagwriter.com/2018/12/17/heart-filled-grinch-punch-christmas-mocktail/
Grinch Holiday Cocktail https://www.juliehoagwriter.com/2018/12/17/grinch-drink-christmas-beverage-recipe/
More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Holiday cards with discount code in post: https://www.juliehoagwriter.com/2023/11/27/make-amazing-online-photo-christmas-cards-the-easy-way/
FREE Grief book on Smashwords until January 1, 2024, 40 Ways to Honor Your Mom After She Has Passed Away book https://www.smashwords.com/books/view/1179729
Thanks for listening to this how to instructional episode! Happy no baking!Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Season 2, Episode 4: History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok. Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher, and Teri's chocolate oranges. Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe. I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy!
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Learn more about Daniel and the Candy is Dandy Podcast: http://linktree.com/candyisdandypod
Thank you for coming on the show Daniel!
Want to watch the video of us chatting? You can watch us talking on my YouTube channel at this URL: https://youtu.be/DY8DLDdr5a4
More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Thanks for listening!
Curious about the Minnesota's Largest Candy Store? Watch the short videos on my YouTube: https://youtube.com/shorts/JzhdBrTYCO8?si=FuWEmjvK65OI0AUC
https://youtube.com/shorts/EoxEIUHQT-g?si=1XvDKgQ7zocG6mhB
https://youtube.com/shorts/EoxEIUHQT-g?si=Cqv5KkOlmRtDwcV2
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Season 2, Episode 3: Find Joy in Food with Tara Teaspoon, Cookbook Author, TV Personality, Trained Chef, & Food Blogger. Tara is a two-time cookbook author, TV personality, former food editor & stylist, and food blogger. Her cookbooks are Live Life Deliciously (affiliate link) https://amzn.to/3MyCVT1 120 recipes to include classics and innovative ways to cook with global flavors and Delicious Gatherings (affiliate link) https://amzn.to/3QSnwQ3 composed of meals for gatherings, easy menu ideas, recipes for a crowd, & signature desserts. She worked as a food editor for Martha Stewart Living and appeared on the show multiple times to share recipes and cook with Martha. She has also appeared on The Today Show, The Food Network, and many other national and local tv shows. She also worked as a food director at the Ladies Home Journal Magazine. She blogs at http://tarateaspoon.com/ where she focuses on food and recipes for busy weeknights and leisurely weekends.
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Tara shared her experiences being a personality and chef/cook on tv shows, working as a food editor and stylist, and more recently as running her own business as an independent food blogger. We chatted about cooking easy meals, and she shared tips to help people find joy in cooking, and even advice for those who don't enjoy cooking. She shared her favorite way to make a Thanksgiving turkey and other holiday recipes and ideas, including Christmas. She gave us the skinny on what she likes to stock her pantry with, how to use herbs without waste, and her opinions on recipe substitutions. She also gave us the behind-the-scenes info on her experiences in creating cookbooks. We both shared our love of flavored vinegars and oils, and how it makes for a great date night to go to a specialty store and taste test them. Get all her secret tips and awesome insights in this episode!
Photos by: Photographer Ty Mecham
Also connect with her on social media:
IG https://www.instagram.com/tarateaspoon/
FB https://www.facebook.com/tarateaspooninc
Thanks Tara for coming on my show!
GREETING CARD discount with Basic Invite: https://www.juliehoagwriter.com/2023/11/27/make-amazing-online-photo-christmas-cards-the-easy-way/
More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. Recipes for Split Table Recipes, including easy hybrid meals and simple Midwestern recipes for busy people https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
40 Ways to Honor Your Mom After She Has Passed Away
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Season 2, Episode 2: Nourishing People as a Traveling Retreat Chef Tiffany Sage Swan. Listen to my fun chat where I learned how Tiffany is combining her 25 years in the food/cooking/restaurant industry, her love of wellness, and sisterhood into a career as a traveling retreat chef! Under her chef hat, she has a comprehensive food-focused background having gained culinary, food science, and dietary experience over the course of her career. She shared all the fun she has traveling around the country to provide nourishment for various retreat attendees. She gets to hang out with amazing women and nourish them with all the meals and snacks during their stay at the retreat. She shared how enjoyable this traveling is for her because she gets to visit different regions' farmer's markets, coops, and specialty stores (not to mention sight see in the area--bonuses!!!). She savors the ability to cook with different regional specialty foods and favorites of wherever she happens to be. She also shares some secrets for cooking vegetarian/vegan dishes, about preparing meals with a vegetable focus, and how to make a flavor bomb in a recipe. She explains her intriguing use of cocoa powder in an unexpected place to create richness in a recipe. Plus, she gives us valuable cooking insights about making her mom's traditional white chicken chili that she has tweaked and made her own by combining her culinary arts experience and tradition in a delicious way. You can find more about her and her future cookbook on her Instagram account @tiffanysageswan or on her website https://tiffanysageswan.com/
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Thank you, Tiffany for coming on the show!
More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
Thanks for listening!
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Season 2, episode 1 (episode 28 overall): Hello! It's fall and comfort food time in Minnesota! Hot dishes and quiches fit right in with our weather and cooking culture! In this episode I share about about my celebrating mom's book. If you need help with grieving, I urge you to get my book. Link below.
I also shared fun stuff about how our new dog eats fruits and veggies! I love it! It's so fun to feed him these crunchy healthy foods he apparently loves :) Food is fun!
Read on for the how-to for how to make these easy meal prep recipes.
Italian Garlic Bread Quiche
Ingredients:
cooking spray
6 cups garlic bread cubed
2 cans diced tomatoes, undrained, 28 ounces
1 1/2 cups skim milk
10 eggs
1/4 tsp black pepper
2 tsp Italian seasoning
1/4 c. diced onion
1/3 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 c. pepperoni or 1 c. diced ham
Instructions: beat eggs with milk. Add black pepper, Italian seasonings to egg/milk mixture. Mix. Place garlic bread cubes in 9x13" baking dish sprayed with cooking spray. Pour egg mixture over bread. Spread tomatoes across. Sprinkle diced onion and cheeses across top. Press meat into half of the pan to make half vegetarian and half meat dish. Cook quiche at 400 degrees for 50 minutes. Cool 10 minutes. Cut and serve.
Spicy Comfort Food Baked Hash Brown Casserole
Ingredients:
24 ounces frozen hash browns, thawed
2 c. shredded sharp cheddar cheese
10 ounce can of tomatoes with chopped green chilies, undrained
2/3 c. Queso Fresco cheese, crumbled
4 ounce can of hot jalapenos
1/2 tsp salt
1/4 c. chopped onion
6 eggs
1 c. skim milk
1/4 tsp ground thyme
1 tsp coconut oil
1 1/2 c. ground mild Italian sausage, browned
Instructions: thaw hash bowns. Stir together thawed hash browns, cheeses, tomatoes with green chilies, jalapenos, onion. Mix well. Brown sausage. Grease 9x13 inch pan with coconut oil. Pat hash brown mixture into greased pan. Press down. Whisk eggs, milk, and thyme. Pour over potato mixture. Add browned sausage to half of the pan for combo meal of meatless and meat. Bake at 400 degrees for one hour. Cool 10 mintues. Cut and serve.
Books:
Recipes from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
Thanks for listening! Happy fall!Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Episode 27: Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake and Pecan Squash Rolls Appetizer. Yummy recipes for fall! An easy quick prep recipe for an oven baked pasta bake and a delicious recipe for a fall appetizer, great for fall, parties, Thanksgiving, or Christmas, or a side dish (it tastes like a dessert!).
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Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake
Ingredients: Pasta and cheese mixture
16 ounces pasta Rigatoni, Ziti, or Penne, cooked and drained
2 1/2 cups shredded mozzarella cheese, divided, reserve 1/2 c. for topping
1/2 cup Parmesan cheese, grated
1 cloves garlic, minced
12 oz frozen spinach, thawed and moisture drawn out with paper towels
3/4 tsp salt
3/4 tsp pepper
Sauce:
1 Tbsp olive oil
2 cloves garlic, minced
28 oz can of crushed tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp sugar
1 tsp salt
black pepper to taste
1 pound pound ground beef (don't mix into sauce, keep it separate)
Instructions:
Mix all cheese mixture ingredients together and stir. Add cooked pasta. Stir.
Mix all sauce ingredients together, keeping the meat in a separate bowl. Cook sauce.
Press pasta/cheese mixture into a 9x13 inch baking dish. Top 1/2 to 3/4 of pan with browned ground beef. Pour sauce over the top. Top with 1/2 cup shredded mozzarella cheese. Cover. Bake for 25 minutes. Remove cover. Cook another 10 minutes until the cheese is melted and sauce is bubbling.
Pecan Squash Rolls Appetizer
1 butternut squash cooked, 2 1/2 cups squash
1/4 c. water (to cook squash)
10 burrito size torillas
1 cup butter
1/4 cup skim milk
6 oz. chopped pecans
10 Tbsp brown sugar
Instructions:
Cook squash (water in pan). Scoop cooked squash from rind. Blend with milk and butter until smooth. Crush pecans. Spray cookie sheet with cooking spray. Lay tortilla across. Spread 1/3 c. squash mixture across. Sprinkle with 2 Tbsp crushed pecans, and 1 Tbsp brown sugar. Roll tightly. Place roll on cookie sheet open side down. Place 5 rolls per cookie sheet. Bake each batch of 5 rolls 22-25 mintues. Remove and allow to cool 10 minutes. Slice into 1 inch rolls. Makes 80 rolls. Serve immediately for crispy rolls.
Recipe taken from One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Check out my cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
Thanks for listening! Happy fall!
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Episode 26: Rose's Family Favourites: A Delightful Mix of Kosher, Asian, Continental, and Jewish Recipes with Cookbook Author Rose Benjamin. Rose and I chatted about how her cookbook is a conglomeration of many family recipes. Making her recipes celebrates her family's traditions and creating this cookbook during the pandemic helped her create a family legacy that not only her family can enjoy, but everyone else in the world too! She loves to personally communicate digitally with her buyers and facilitate a conversation and/or relationship with the buyer to answer questions and help them with any struggles they may have with the recipes. She created a recipe book that reflects her family's food memories. The foods we make, and the recipes we turn to again and again, carry wonderful and cherished memories with them each time we make and enjoy them, both old and new memories. Family traditions with food are meaningful expressions of love, camaraderie, and fellowship with our family members and friends. Enjoy her cookbook that was made with love, crafted with time, energy, and trusted recipes from her heritage.
Contact Rose on one of her social media accounts to arrange to purchase her cookbook:
Listen to the episode to hear the special code to use for a discount (limited time only)
Facebook Page:
https://www.facebook.com/rosesfamilyfavourites
Instagram:
https://www.instagram.com/rosesfamilyfavourites/
TikTok:
https://www.tiktok.com/@rosesfamilyfavourites
Twitter:
https://twitter.com/rosesfamilyfave
Youtube:
https://youtube.com/@rosesfamilyfavourites
Pinterest:
https://www.pinterest.ph/rosesfamilyfavourites/
Enjoy this recipe Rose is sharing with my audience!
Aluchap (Fried Potato Cutlets)
Ingredients: Filling
500 gm sea bass or halibut, finely minced
3 cloves garlic, finely chopped
1 large onion, finely chopped
100 gm coriander, finely chopped
1/2 tsp garlic powder
1 tsp vegetable stock powder
1 tsp tumeric powder
1/2 tsp six-spice garam masala
1/2 tsp salt
1/2 tsp pepper
3 tbsp olive oil
Cutlets:
10 large Dutch potatoes
Coating & frying;
2 eggs, lightly beaten
2 cups breadcrumbs
2 cups olive oil
Method:
1: Fish filling: Heat the oil in a pot. Cook onions & garlic until they become translucent and garlic has softened, and both turn slightly golden brown.
2. Add the minced fish and fry, breaking up lumps. Add coriander, vegetable stock power, garlic powder, six spice, tumeric powder, salt, and pepper.
3. Stir fry on medium heat.
4. Boil potatoes. Cool. Peel. Mash.
5. Shape Aluchap: roll about 1.5 tbsp of mash into a ball, then flatten between your palms. Rounds should be 8-9 cm. Press a large hollow in center. Fill with 1 tbsp of filling.
6. Form a patty or cutlet by gently pressing and shaping the rest of the mash around the fish. Shape into round cutlets (6 cm diameter). Thickness should be 3 cm.
7. Prepare Aluchap for frying. Add breadcrumbs to a shallow bowl. Whisk eggs in a separate bowl. Dip them into eggs, then roll in breadcrumbs to cover.
8. Heat oil in a medium pot. Fry in batches when the oil starts to sizzle. Fry until golden brown on both sides. Place them on a paper towel.Support the Show.
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Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Episode 25: Making Muffins & Desserts with Food Blogger and Muffin Cookbook Author Beth Baumgartner of The First Year Blog. Beth blogs about desserts, which is her passion, as are making fabulous muffins! She decided to create a muffin cookbook to go along with her desire for baking yummy muffins. She started her blog as a way to connect with her family and it's called The First Year Blog because she created it the first year of her marriage, where she was faced with learning to cook and bake. Listen to her story of how she created her business, which started as a hobby, and all the different ways her journey has taken her, the skills she found out she has, and has skillfully honed, and the joy she now celebrates as a content creator of recipes.
From lowering sodium to going vegan, fuel your New Year's #CartGoals with free delivery on your first order via Instacart. Min. $10 req. Terms apply.https://instacart.oloiyb.net/c/3786449/1560778/7412
Connect with her at the links below and make sure to reserve a copy of her book Bakery Style Muffins, Amazing Muffins at Home
Buy the book: https://shop.thefirstyearblog.com/
Website: https://thefirstyearblog.com/
Instagram: https://instagram.com/beth_thefirstyear
Also, you can find her on Pinterest.
Check out my cookbook (the host Julie Hoag) One Dish Two Diets, affiliate link https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/
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Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Caprese Pasta Salad, Big Pan of Cheesy Potatoes, and Crazy Boating Story from Up North. Easy simple yummy recipes to enjoy those fresh summer garden and local farm fresh tomatoes and basil leaves, and fall creeping in...a comfort food recipe for cheesy potatoes. Plus, a crazy boating story! Two boats were involved in this crazy story. What are th odds!
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Caprese Pasta Salad
12 ounces tricolor rotini pasta, cooked and drained
3 cups sliced tomatoes cultivar (multicolored red, orange, yellow)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon dried basil leaves
8 ounces fresh mozzarella cut up
2 cups fresh basil leaves (small or cut up big ones).
Mix all together and serve.
Big Pan of Cheesy Potatoes with Corn Flake topping
3 pounds, 4 ounces frozen shredded hash browns (this size is flexible), thawed
2 cans cream of potato soup
2 sticks melted buttter, divided
4 cups shredded sharp cheddar cheese
salt and pepper to taste
2 cups Corn Flakes
Combine thawed potatoes, soup, 1 stick of melted butter, 3 cups shredded cheese and stir and mash to thoroughly mix. Press evenly into a 9x13 inch pan. Sprinkle with salt and pepper. Bake at 350 degrees for 35-40 minutes until a bit golden and looks done. Melt the second stick of butter. Spread corn flakes across top. Pour butter over flakes. Bake for 5 minutes more. Serve.
Enjoy!
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Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Episode 23: Frozen Yogurt Bars and Fresh Tomato, Onion, and Four Cheese Salad Recipes & Our Dog Rescue Story! Coming at you with a short episode this time because we are getting ready to go "up north"! A Minnesota phrase people commonly say when going anywhere north to a cabin or lake for vacation. Enjoy this super easy recipe for fruit frozen yogurt bars and a simple but very tasty salad! Also, I shared out dog rescue story of when we were at the same cabin we are going to where we almost lost our dog, who was new to us at the time and he had been rescued from a shelter in Missouri and had been living in a dog foster home when we adopted him. He was so skittish and fearful, irrational really, and he got loose in the woods up north. We spent hours looking for him but it was his bond with my husband that saved him!
Enjoy these recipes and use those yummy summer garden fresh tomatoes!
Frozen Yogurt Bars
2 cups Chobani Greek yogurt, whole milk, either plain or vanilla
1 cup Chobani Greek yogurt 0% milkfat, vanilla, or plain (I usually do one plain and one vanilla for the yogurts, but do whatever you'd like)
3 tablespoons honey
2 chocolate Hershey bars, broken into pieces/chunks
3 ripe bananas cut up (or 1 1/2 to 2 cups cut up strawberries)
Whisk yogurts and honey together. Stir in fruit and chocolate bar pieces. Spread in a parchment lined 9by13 inch pan (or smaller for thicker bars). Cover with plastic wrap. Freeze for 4-5 hours then serve. If serving later on and for leftovers, allow bars to sit out on the counter for a bit to thaw for easier cutting and enjoyment.
Optional stir-in ideas: peanut butter, Nutella, other fruits, other flavored sweet chips like butterscotch chips or candy pieces like Heath bar or cookie crumbles, nuts, raisins
Fresh Tomato, Onion, and Four Cheese Salad
5-6 large tomatoes, chopped
2 scallions chopped, use full
1/3 cup yellow onion, chopped
1 teaspoon minced garlic
juice of 1 lime
1 tablespoon oil (olive or toasted sesame)
1 tablespoon Balsamic vinegar
1/2 cup shredded Parmesan cheese
1/2 cup feta cheese
1/4 cup grated cheese blend with Parmesan, Romano, and Asiago cheeses
Stir all ingredients together and let sit for about 15 minutes. Serve. The salad is best when eaten fresh.
Thanks for listening! Enjoy these simple tasty recipes that are great for summer!
Visit my website: https://www.juliehoagwriter.com/
Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE
One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/Instacart - Groceries delivered in as little as 1 hour.
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Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
On the Vegetarians & Meat-Lovers Podcast with Julie Hoag. The epic rags to riches Journey to Success of Food Blogger and Bestselling Cookbook Author Marye Audet-White, Restless Chipotle: Enjoy the epic chat between host Julie Hoag and food blogger/cookbook author Marye Audet-White, the Restless Chipotle. With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
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Marye shared her personal and professional life journey from being poor, struggling, and even dumpster diving to feed her family, to being abandoned by her ex-husband, left to raise her children alone, to her amazing rise as a successful food blogger and bestselling cookbook author. Her story is both inspiring and courageous. She worked very, very hard to reach her success. Her drive and dedication show how tenacious she really is and what a smart businesswoman, plus being a busy mom on top of all that! She's really quite an amazing and admirable woman, and I thoroughly enjoyed getting to talk with her on the podcast. She deserves all the accolades and respect! Check her out more via the links below:
YouTube https://www.youtube.com/channel/UC8Gc2ckH2tRlfAe1Xmr3n7w
Website: https://www.restlesschipotle.com
FB - https://www.facebook.com/RestlessChipotle
Email List -https://www.restlesschipotle.com/subscribe/
Affiliate links to cookbooks, the podcast may receive a small monetary award if purchases are made through the links that go to support the podcast. Thank you.
Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves https://amzn.to/46yoXsP
The Everything Cookies and Brownies Cookbook (Everything®) https://amzn.to/3JF25y5
Bread Bootcamp: It's Not a Cookbook...It's an Adventure https://amzn.to/3NV3kvE
Effortless Summer Entertaining - For the Rest of Us (plans and recipes) https://amzn.to/3PNHP0S
Marye shared a recipe!
Crockpot Smothered Chicken
Serves 6
We love this all year but it's especially good on chilly, blustery days. Serve with warm cornbread or buttermilk biscuits.
Ingredients
2 1/4 pounds boneless skinless chicken breasts or thighs
10.5 ounces cream of mushroom soup
10.5 ounces cream of chicken soup
8 ounces button mushrooms sliced
8 ounces onion cut in half then sliced
1 ounce onion soup mix
1/2 cup chicken stock
1 teaspoon seasoning salt
Instructions
Spray the inside of the crock with no stick spray.
Lay the chicken in the bottom of the crock.
Sprinkle with the seasoned salt.
Cover with the onions.
Mix the soups and the onion soup mix until smooth.
Stir in the chicken stock.
Spoon over the chicken.
Top with sliced mushrooms.
Set the crockpot on low and cook for 8 hours.
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Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
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Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Episode 21: Summer Salads and Desserts Berry Bomb Pop Fruit Salad, Cilantro Lime Cucumber Salad, Jalapeno Poppers & more for summer! Enjoying summer? I sure am! And all the yummy summer foods! Enjoy these summer delights and tasty dishes!
2 c. cut up strawberries2 c. blueberries2 c. blackberries8 single bomb pop popsicles cut upYou must serve it immediately as the popsicles will start to melt. This dish is still good once the popsicles melt however as the fruit becomes coated in popsicle juice, which is yummy! But, it's really fun to eat it while the popsicle chunks are still present.
Berry Bomb Pop Fruit Salad https://www.juliehoagwriter.com/2019/06/17/easy-4th-of-july-desserts-red-white-and-blue/
Ingredients:
No Bake Dessert Salad for the 4th of July https://www.juliehoagwriter.com/2018/06/03/easy-no-bake-dessert-salad-for-the-4th-of-july/
Ingredients:4 c. strawberries, cut up2 c. whipped topping (Cool Whip®)1 gelatin box (6 ounces), blue in color with 1 1/4 c. boiling water to prepare gelatin1 c. small marshmallowsPrepare the Jello Jigglers ® recipe from the box: which is 1 1/4 c. boiling water to 6 oz. blue gelatin. Stir to dissolve, follow the directions on the package. Pour liquid gelatin into a small loaf pan and let it sit in the fridge for 3 hours. Meanwhile, cut up the strawberries into pieces for 4 c. strawberries. Once the gelatin has set, after about 3 hours, loosen it around the edges with a knife and scoop it out onto a flat surface. Cut it into bite-size pieces. Add it to a large bowl. Add the strawberries and marshmallows to the bowl and stir gently. Add the whipped topping and stir gently. Serve immediately. It is best to make it fresh and eat it fresh for the best results.
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Layered RWB Jello Bars https://www.juliehoagwriter.com/2017/07/04/layered-holiday-no-bake-jello-bars/
Tangy Homemade Cilantro Lime Salad Dressing and two salad recipes
1/4 c. olive oil
1 tsp. minced garlic
5 Tbsp half-and-half creamer
1 1/2 Tbsp fresh squeezed lime juice
1/4 c. apple cider vinegar
1/4 tsp ground red pepper
1 1/2 Tbsp chopped fresh cilantro, mounded
1/2 c. olive oil mayo
1 Tbsp milk
3 tsp sugar
Blend with a hand blender for a minute.
Cucumber Salad: 1/4 c. diced onion, 5 cucumbers, 3/4 c. dressing, 1 tsp. minced garlic
Lettuce Salad: 1 bag sweet butter lettuce, 1 c. raw carrot slices, 1/2 cucumber diced, 15-20 grape tomatoes, 5 large slices fresh mozzarella cheese cut into pieces.
From One Dish Two Diets cookbook: https://amzn.to/42UAj7D
Poppers:
6-8 jalapeno peppers
1/2 c. shredded cheddar cheese
1/2 c. Parmesan cheese
4 oz. cream cheese
2 tsp chia seeds
1 tsp. minced garlic
1/3 c. grilled pork
Mix. Fill peppers. Cook 350 degrees for 15-17 minutes. Broil 2-4 m
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Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Vegetarians & Meat-Lovers Podcast welcomes Rosemary Molloy of An Italian in my Kitchen Food blog. Rosemary is an authentic Italian cook and baker. She shares authentic Italian cooking with the world on her blog, on Pinterest, Instagram, Facebook, and YouTube as well as her website:
Rosemary Molloy
Food Blogger & Food Stylist
Website: anitalianinmykitchen.com
Pinterest: @italianinkitchn
Facebook: An Italian in my Kitchen
Rosemary is a cookbook author as well. Find her cookbook on Amazon (affiliate link below, if purchases are made through this link, this podcast may receive advertising fees at no added cost to the consumer. This supports this podcast. Thank you!)
Authentic Italian Desserts https://amzn.to/42uOm3C
and her ebook It's All About Pasta is on her website. Rosemary was named one of the top Italian Food Bloggers by Good Tastes of Tuscany!
We chatted about her journey from Toronto to Rome and all her experiences that led her to be a food blogger. She loves to share homemade Italian recipes and Canadian treats. She has been featured on many popular sites and publications. She's a self-taught food photographer as well. She shared some tips and advice for cooking and Italian recipes, ways of preparing food, ideas for preserving food, and her favorite recipes. We also talked about pizza! I love pizza... check out her dough recipe here: https://anitalianinmykitchen.com/best-pizza-dough/ I can't wait to try this out! We are pizza fanatics at my house!
Her tips on cooking artichokes have me intrigued! I'm going to try it out! You should too!
Also try her Nutella Tiramisu! https://anitalianinmykitchen.com/easy-nutella-tiramisu/ And Frozen Yogurt Bark https://anitalianinmykitchen.com/yogurt-bark/
In this episode, also learn some differences between Italian cuisine and American. We talked a bit about the cultural differences as well.
Visit her website today to gain access to all her tasty amazing delicious recipes today!
I thank Rosemary for coming to the show! Show her some love and check out all her links and gain some tasty awesome recipes for yourself to try!
Visit my website: https://www.juliehoagwriter.com/
Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE
One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/
Hungry Hearts edgy YA romance with sweet love too: https://amzn.to/3NHvryE
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Thanks for listening and enjoy your food today!
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Episode 19: Pastry Chef Brianna Shaver Garden Box Baking Interview. Brianna is a Pastry Chef turned SAHM who is now focusing on her craft of masterful dessert creation as a digital creator, social media influencer, and food photographer. She also does custom orders in Seattle. Brianna and I had a really fun chat about baking! She shared her experiences and some fabulous tips about making yummy desserts! She is a content creator and her recipes can be found on Instagram at http://instagram.com/gardenboxbaking and on YouTube https://www.youtube.com/channel/UCURXLk23fgEim--Z9IWNMog where you can find her full recipes along with images/videos.
Thank you for coming on my show Brianna! You can watch our chat as a video on YouTube at https://youtu.be/T8F37ZSKZZE
Enjoy Brianna's Favorite Chocolate Chip Banana Bread recipe! I made it and it's delish!!!
4-5 (454g) bananas½ cup (99g) olive oil
1 cup (213g) brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup (120g) all purpose flour
1 cup (113g) whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 teaspoon cinnamon
½ cup (57g) toasted walnuts, chopped
½ cup (85g) chocolate chips
Simple syrup
Mix together the mashed banana, oil, sugar, eggs & vanilla. Add in the flours, baking soda, baking powder, salt & cinnamon. Fold in the walnuts & most of the chocolate chips. Pour into a greased and parchment lined loaf pan, top with remaining chocolate chips. Bake @ 350° 60-75 min (check to see if it’s done by inserting a toothpick in the center, it should come out clean or slightly tacky). Brush with simply syrup while warm. Let cool & enjoy!
Visit my website: https://www.juliehoagwriter.com/
Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE
One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/
Hungry Hearts edgy YA romance with sweet love too: https://amzn.to/3NHvryEInstacart - Groceries delivered in as little as 1 hour.
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Thanks for listening and enjoy your food today!Instacart - Groceries delivered in as little as 1 hour.
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Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the Show.
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 - Laat meer zien
