Kitchen Knives are a Cook's Best Friend

When it comes to cooking, kitchen knives are a cook's best friend. They're an extension of the cook's body. 

Knives

But with so many options out there, which ones are the right ones?

People tend to make the mistake of buying a set of kitchen knives when they are first starting out. I've done this too, so don't feel bad if you have. The problem with knife sets is that you will end up with extra knives that don't really have a use. You'll also spend extra money on these extra knives. By knowing what you need, you can piece together a knife set just for you.

Just about every one of my knives is an old J. A Henckels. There are other, nicer brands out there, but the ones that I have work great for me.

 

• 12-inch Chef Knife - I use this one for large work. Usually, this is things like watermelons, brisket, turkey, etc
• 8-inch Chef Knife - I use this for general everyday work. I can make quick work of dicing vegetables or breaking down a chicken.
• 7-inch Santoku Knife - This is my number 1 knife. It seems faster and sharper than the chef's knife and I can control it a little better, which helps me chop vegetables easier.
• Boning Knife - I don't use this one every day, but it's a good one to have. It's flexible to get into tight areas when you are breaking down a piece of meat.
• Bread Knife - This is a great knife to have around for bread. It doesn't matter how sharp your chef's knife is, chances are you will end up flattening it. The serrated bread knife will cut through it without flattening it out.
• Paring Knife - This little knife is great delicate work. I use it sometimes to remove the tops off of peppers or quickly cut up strawberries or peel a potato. But where it really shines, is decorative garnishes. (Which I cannot do.)
• Honer - This is not a knife, but a good honer is indispensable. It will help you keep your kitchen knives sharp. Run your knives across it before use and after you clean them after each use.

The Ecstasy of Sushi

I think almost everyone has a food that takes them too a different place. When the flavor combination is so great, that it is transformative. Sometimes when I sit down for a meal, I get lost and suddenly in the experience until suddenly the meal is over. Sometimes food is just that good.

Think about the movie Ratatouille. In the climactic scene, the food critic is served ratatouille, a simple, provincial dish that some might call peasant food. The critic takes a bite and is transformed to his childhood. Coming home with a bloody knee. He sits to a lunch of his mother’s cooking. A plate of ratatouille.

For me, one of these foods is sushi.

Sushi

My first sushi experience was on a family ski trip in Park City, Utah. We ventured in to town one night for dinner and found a nice place to eat. What we found was a Japanese sushi bar, right on the main drag in downtown Park City.

Looking back, this probably wasn’t the wisest choice. How exactly are you supposed to get fresh fish for sushi in a landlocked mountain town?

Needless to say, it wasn’t very good. In fact, it was awful. You could say, that I hated it.

Actually, I would say that I hated it.

Fast forward a summer. I’ve just come home from camp, and the family decides we’re going out for sushi for dinner.

But don’t you remember that I hate sushi?

No matter, I’ll go along.

All of a sudden, I’m at a sushi restaurant, unwillingly, in Humble, TX trying to decide what to get. I’ll check the menu for anything else maybe?

Throughout the course of the meal, I found, surprisingly, that I in fact enjoyed, loved you could say, sushi. I realized I didn’t want to eat something else off of the menu. I wanted to eat more sushi and see what else the sushi chefs had to offer.

Since then, my brother and I have gone to great lengths at birthday celebrations to put sizeable dents in mom and dad’s credit cards. Think of Kitchen Confidential when Anthony Bourdain travels to Tokyo with his boss to check out the local Les Halles location.

But each time I eat sushi, I am reminded of that first time. Bad sushi is still sushi and everyone’s first time isn’t exactly what we want it to be. But we still have the experience right?

Pellet Smoker vs Real Wood

About a week ago, I wrote a post about all of the different types of smokers. Smokers come in all different types, shapes, and sizes. You have offsets, box smokers, electric smokers, propane-fueled smokers, kettle smokers, and the seemingly ever popular pellet smokers. These pellet smokers seem to have exploded on to the market in the past few years, giving way to a whole sect of the population who is suddenly crazy about smoking meats.

Stack of Firewood

But, there’s a problem with that. Over the weekend I went to my local Lowe’s to get some more firewood for my rotisserie and was disappointed to find that they seem to only carry campfire wood, not exactly something you want to cook with, and a whole aisle full of a variety of manufactured pellets. That’s great if you use a pellet smoker. But for me, a pellet smoker is like an infomercial I saw on TV years ago for an electric countertop home rotisserie. The man peddling this product would say, “Set it and forget it!” Well, I don’t want to set my smoker and forget it.

For me, part of the joy of cooking is the experience of actually cooking. I’ll even forgive the electric and propane type smokers. With these, you still have to go out there and add wood chips from time to time. I enjoy the work of cooking, not just eating what I’ve made. I enjoy putting all of the ingredients together to make something delicious. Even more, I enjoy checking on anything that I have slow cooking, say like something on the smoker. Going outside to check on the grill and see if the fire is still where I want it to be is therapeutic. I can only imagine that checking on a hopper full of pellets in your pellet smoker is less than fulfilling. 

So Many Smokers, So Little Time

The other day I came across a post in a foodie group where someone was looking for advice on choosing a smoker because he wanted to start smoking meats. This was my chance to get my opinion out there, and it wasn’t completely unsolicited. 

Classic Weber Grill

Starting Out

At first, I was smoking briskets and chicken in college and then moved on to pork shoulders and ribs. But, I have not perfected the ribs. That’s not the point. A few years ago, I completed a Backyard Pitmaster class from Brisket U, but that’s not the point either. The point is that I am not a professional pitmaster, but still have some thoughts and opinions on the subject. I’d like to think I’m qualified to give my not completely unsolicited advice. 

I’ve owned offset smokers and barrel smokers and have some minor experience with the egg type of smokers. I have found that the grill that works best for me though is the simplest. I have gone through at least a couple of Weber classic kettle grills. They make great smokers. As with all grills, they require periodic attention to ensure that there is enough fuel for the fire to keep up the smoke and heat to cook your meat. With any grill, the key is to control airflow to keep the fire at the right size to keep the temperature and smoke at the right level. 

Pellet Style Smokers

What I don’t have any experience with, and what most of the comments giving advice were about, was the pellet-style smoker. What I call and understand to be the set it and forget it type of smoker. For me, half the fun in smoking a piece of meat is tending to the fire and maintaining the heat. It should be a hands-on experience. For me, filling up a box with pellets and setting a thermostat takes all or most of the fun out of it. The pellet-style smoker does work for some people. 

Final Thoughts

This is just my opinion. There are many different schools of thought out there on grilling and smoking. I like a grill that can do it all without a lot of bells and whistles. There’s a lot of information out there for you to make an informed decision for yourself. 

Meal Kits - Life Savers or Environmental Hazards

Meal kits. They’re everywhere. I watch a lot of YouTube when I’m working and I think at least every other ad is for a meal kit delivery service. I know some people that use them and there’s nothing wrong with that. Meal kits do serve a purpose. Sometimes it is hard to make it to the grocery store. Especially lately, when we all have to be extra careful and concerned about social distancing. Then there is the other benefit. Everything is already there in the box, portioned out and ready to go, making a recipe super easy to follow.

Meal Kit

But then there’s what I don’t like about them. All of the packaging and portioning. I typically skip the YouTube ads, but I have made it through a few of them. What I have seen for most of them is that they are over-packaged. When the meal kit arrives at your doorstep, there is a box, with a box inside, with labeled bags for each meal. Inside each bag, are individually wrapped plastic food items. All of that food has to be cooled somehow too.

What Happens to the Packaging?

After the food is cooked, where does the packaging go? Probably in the trash, unless you’re like me, and recycle or reuse as much as you can. Like most, I hate doing the dishes, but I’d rather do my part and avoid using paper plates as much as possible.

I’m not saying that I’m a huge environmentalist. I do my part for the environment, but that’s a different story. I’m not saying that meal kits are evil. They really do work for some people, and really do serve a purpose. They don’t work for me because part of the joy of cooking is going to the store and picking out ingredients. I do however wish that we would be a little more conscientious about what we are throwing away.

I’m not expecting to change anyone’s mind or disrupt an entire industry. Some good comes along with a meal kit service. I just don’t think people should rely on them as their sole source of food.

Grizzly Spit Rotisserie Chicken

It’s been a while since I shared about a cool cooking gadget. Actually, it’s been a long time since I 

Grizzly Spit

shared anything besides the Weekly Favorites. Today I am writing about a new toy I have, called the Grizzly Spit Rotisserie.

What this is, is a portable battery-powered rotisserie to take camping or like me, use over your backyard campfire. Made up of a battery-powered motor, a set of forks, a rotisserie rod, and two stands, one for either side. It breaks down and is easily stored in the provided canvas pouch.

This article contains affiliate links that I may earn a commission from as an Amazon Associate.

What You’ll Need

The Tools

• Grizzly Spit Rotisserie
• Firewood – I’ve been using a combination of oak, pecan, apple, hickory, and mesquite
• Pliers
• Lump Charcoal (optional)

The Ingredients

• A Roaster Chicken – Typically 5 to 7 lbs
• Salt and Pepper

The Method

First, setup up the Grizzly Spit Rotisserie and get the fire going. You’ll want the rod to use as a measure to determine how far apart the support stakes need to be. This is way easier to do without the chicken on the rotisserie.

Next, season the chicken with salt and pepper and assemble the rotisserie rod and forks. use the forks to tuck in the wings and drums. It’s now ready to go over the fire. The process is really pretty simple.

For the fire, you want it to be big enough and hot enough to roast the chicken, without the flames actually touching the chicken for extended periods. The wood you use is important, and not just for the flavor. Of course, you want to use hardwoods, but it’s more than that. Oak and mesquite will turn into hot coals, while apple, hickory, and pecan will just burn to ash. The coals are where most of your heat is going to come from. If you need to, make your fire on a bed of lump charcoal to give you that heat source over time.

Now for the chicken, I try to keep it about a foot over the fire, just high enough for the bigger flames to kiss the chicken and also enough room to stack the wood on top of the fire. The chicken will need about 4 to 6 hours over the fire. The good news is that the 2 D Cell batteries should give around 20 hours' worth of run time.

I’ve used this twice now. Both times, I’ve had to take the chicken off and readjust, reposition, and retighten the forks, so I’m still figuring that part out. This last time, I did figure out to use pliers to clamp down the forks even tighter.

My neighbors and I have lots of ideas like stuffing the chicken with rice or jambalaya or sausage or even boudin. It’s going to be a lot of fun. My dad is even going to try it out for his Thanksgiving turkey. I’ll keep you posted on all of the fun.

Until then, happy eating!

Eggies in a Basket, or Egg on Toast

Breakfast is a great meal any time of the day, especially to get your day started. But some mornings, you just need something quick that you can run out the day with and get going. The Eggy in a Basket is a perfect portable breakfast food to take away with you. It’s simple to make and can even be made the night before.

Making Eggy in a Basket

The Tools

• Biscuit Cutter
• Brush
• Skillet
• Coffee Cup
• Fork
• Spatula

The Ingredients

• Bread
• Melted Butter
• 1 Egg
• Salt and Pepper
• Avocado (optional)
• Everything Bagel Seasoning (optional)

The Method

Start by putting the skillet on the stove over medium-high heat. Then, use the biscuit cutter to cut a circle in the middle of a piece of bread. This gives you a little snack to munch on while you cook.

Use the brush to coat both sides of the bread with butter. By now, the skillet should be hot enough to start to toast the bread. Place the buttered bread in the skillet.

While the bread starts to toast, get the egg ready. There are two ways to do this. You can either scramble to egg or leave it alone and have a fried egg in your basket. Either way, I like to use the coffee cup to add salt and pepper to my egg. And, I can be a little more exact when it comes to pouring the egg into toasted bread.

Cooking Eggy in a Basket

Pour the egg in the middle of the bread. There won’t be a lot of stirring required in this recipe. More watching than anything. Once the sides of the egg start to cook, it’s time to flip the toast over with your spatula.

Now it’s time to eat. You can eat it just like this, a buttery, eggy piece of toast, or you can get creative. If you like avocado, this goes great with avocado slices on top. Or, if you happen to have Everything Bagel Seasoning on hand, it goes great on this. A few other things you can try are ham, bacon, tomato, or spinach. Get creative. I’d like to hear what you have done with yours.

Happy eating!

Smoked Pork Loin and Baked Potatoes

A month or so ago, I had something rare happen. I had the house to myself for the 

Smoke Pork Loin and Baked Potatoes
on the Grill

weekend. My wife had taken the kid off to see the Grands for a few days. On these rare occasions, I get to make whatever I want without having to worry about who is going to eat it. I had a pork loin in the fridge and found some potatoes and went to work. A smoked pork loin was just the thing I wanted.

I knew I had some yard work to do, so the smoker was the way to go. I put some seasoning on the pork and I was on my way!

The Tools

• Smoker or Grill
• Lump Charcoal
• Chimney Starter
• Wood Chips or Chunks
• Foil

The Ingredients

• Pork Loin
• Potatoes
• Butter
• Spice Rub
• Salt and Pepper

Smoked Pork Loin Method

The first thing gets the grill going. It can be a regular charcoal grill, a full-size smoker, though it might be a bit overkill for this application, or even a pellet smoker, which might be a bit much too. My favorite way to light the grill is with a chimney starter. There’s no messy lighter fluid flavor this way. I still use a classic Weber for my smoker. It’s what I have had the most success with.

While the charcoal is getting ready, it’s time to get the pork and potatoes ready. For the pork, use your favorite spice rub. I’ve used quite a few spice rubs over the years, and my favorite is called The Dalmatian. It’s 50/50 salt and pepper. I’ve found that anything complicated gets lost in the smoker when the final product comes off the smoker. Generously apply the spice rub to the pork, making sure everything is covered.

The potatoes will get a similar treatment. Season them with salt and pepper. and wrap in foil with a few generous pieces of butter. The foil will still allow smoke to pass through, but you can punch some holes with a fork if you want.

The charcoal should be ready by now. All you will need is a small fire to get the grill temp between 225 and 250 degrees Fahrenheit. No matter which grill you use, you’ll want to use indirect heat. That just means the fire is on one side and the meat is on the other. The meat will be ready once the internal temp is between 140 and 150 degrees Fahrenheit. Let it rest for about 10 minutes before you cut into it. The potatoes will be ready at the same time as the pork. Mine was on the grill for about an hour.

Serving the Smoked Pork Loin

Feel free to use any barbecue sauce you want to with this. It will lend itself well to whichever you choose. For the potatoes, I went classic baked potato, with butter and cheese and green onions.

Happy eating!

Weekly Favorites 02/02/20 to 02/08/20

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites!


Normally, I think of sushi as fish based food. But there is something to be said for fusion cuisines.

Chicken Tempura Roll@twobigboysblog #japanesefood #japan #foodporn #sushi #foodblog #foodblogger pic.twitter.com/kdq4BtoEAI

— Parul Dudha (@ParulDudha18) February 8, 2020

Everything about this is screaming at me, "Eat me!" There's just something about a good runny yolk to sop up with some buttered toast!

Ermagerd, well heeerrrlloooo ❤ (said in my best Kenneth Williams voice 😂)
A pool of deliciousness to mop up with my toast.
Banging brunch this morning using @thehappyeggco #influencer #foodblogger #foodporn https://t.co/dy2aM1cV2K pic.twitter.com/w2pZRjPyKd

— Ms Food Blogger 🍸 (@MsFoodBlogger) February 8, 2020

I may have mention a few times this year that I've been trying to be on a health kick. This has been my breakfast most days after all. These protein balls sound like a great snack either pre or post workout or even just a midday snack at the office!

Peanut Butter Protein Balls. #foodblogger #snacks https://t.co/rLzDn9SPi4 pic.twitter.com/sfDt2a1Usl

— journey of taste (@kuzminaagneta) February 6, 2020

Even though I'm trying to eat better, these combine two of my favorite things: cookies and red velvet. 

Make the perfect Red Velvet Crinkle Cookies for #ValentinesDay!😍#recipe @ https://t.co/g3JKTggwRS #desserts #cookies #recipes #foodblog #foodblogger #MondayVibes #RedVelvet pic.twitter.com/qSOiZFDCvO

— Hip Mama's Place (@HipMamasPlace) February 3, 2020

I am canceling dinner plans and making this instead. Holy moly this looks amazing!

Smoked meatloaf grilled cheese w/ bacon jam, provolone, onions, pepper jack on grilled sourdough #smokeonthewaterelkins
-#food #foodporn #eeeeeats #hungryfoodies #foodphotography #foodforthought #foodie #foodstagram #foodforfoodies #foodgasm #foodlover #foodblogger #foodogr… pic.twitter.com/lEC2vlv4Hz

— Sher Yip (@Per_Ogi) February 6, 2020

Weekly Favorites 01/05/20 to 01/11/20

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites!

I've been eating something like this every day for breakfast this year. So far, I feel better with a cleaner diet. I think it is a really good way to start the day.

Greek Yogurt Breakfast Bowl - #breakfastbowl #foodblogger #greekyogurt https://t.co/l8VUDNSakW via @happyfoodstube

— Appetizer Addiction (@AppetizerAddict) January 11, 2020

Typically, we don't eat a lot seafood in my house. I'm probably the only one that likes it. I think I could sell something with garlic butter though.

Green lip mussels with garlic butter and breadcrumbs. Amazingly good #seafood #mussels #shellfish #Foodie #food #foodblogger #foodpics #Foodies #foodiesofinstagram #foodiechats pic.twitter.com/hrRysSOrMy

— greatfoodlover (@greatfoodlover) January 11, 2020

I've always loved this combination as a sandwich. It's so fresh and simple. I think I spy some aromatic rosemary on this one!

What a combination: Mozzarella. tomato and rocket laid out on our freshly-baked Focaccia#hsandco #abbiocco #halalrestaurant #londonrestaurant #stratford #highstreet #eastlondon #newham #halalblogger #foodblogger #londonfoodie #booknow #foodart #foodporn #italianfood pic.twitter.com/76YXcJEDI8

— HS&Co. (@HSandCo_) January 11, 2020

Why would a meatlover's sandwich not have bacon on it? Either way, this looks amazing!

Gotta love a meat lovers sub loaded with bacon!! @PennStationSubs has some amazing toasted subs!! 😋😋#SaturdayVibes #foodblogger pic.twitter.com/aezykPJKor

— Small Town Living USA (@smalltownliv) January 11, 2020

This is my favorite cake. It's so simple, yet so delicious. My son has requested a vanilla cake for his birthday coming up.

#IfICouldTurnBackTime I would not have shared any of my Vanilla Cake w/ Buttermilk👨‍🍳🍰https://t.co/s7ZHB9tK9a#foodie #foodies #foodblog #foodblogger #foodbloggers #food #recipe #cooking #SaturdayMotivation #SaturdayVibes #SaturdayThoughts #SaturdayMorning #ParnellTheChef pic.twitter.com/5kqlD5aYIr

— ParnellTheChef (@ParnellChef) January 11, 2020

Honey Yogurt Breakfast Parfait

Honey Yogurt Breakfast Parfait

I've been trying to follow a healthier diet. I've been limiting portions and most importantly, sugar. So far, I've been feeling much better overall, though with maybe slightly less energy. I expect that will correct itself as I get used to eating less and eating healthier.

One of the ways I have set out this healthier diet is to make it more routine. I eat the same thing each
day for breakfast and snacks throughout the day. For breakfast, I have been sticking to yogurt parfait made of fresh fruit, yogurt, and honey.


The Tools

• Mason Jar
• Spoon

The Ingredients

• Plain yogurt
• Honey
• Fresh Fruit

The Method

The night before, gather the fresh fruit and get it washed and cut up. At the bottom of the mason jar, add two or three large spoonfuls of yogurt. Add in about a tablespoon of honey. On top of that, add in your fruit. I have been sticking with fresh strawberries, blueberries, and raspberries. In the morning, stir everything up and enjoy.

Happy eating!

Weekly Favorites 12/29/19 to 01/04/20

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites!


You really can't go wrong with braised beef, no matter what cut it is. Add in the apples and you've got a good thing going. Apples are one of my favorite fruits to cook with different cuts of meat, to get a good sweet and savory contrast.

#saturdaynight Braised Beef Shank w/ Apple is a delicious and healthy dinner!👨‍🍳🍎🍏🥩https://t.co/QqctziUd5g#foodie #foodies #foodblog #foodblogger #foodbloggers #foodpics #foodphotography #recipe #cooking #food #Saturday #SaturdayKitchen #ParnellTheChef pic.twitter.com/TNNLdC3W69

— ParnellTheChef (@ParnellChef) January 4, 2020

This is really interesting. We make Beef Stroganoff at home about once a month. I may have to try this one, with only mushrooms. The rice is a nice substitute for the carb heavy pasta.

Mushroom Stroganoff 💯💪👌.
Tutorial Video coming soon. #frühstück #eatclean #foodporn #food #fooddiary #foodblogger #healthy #foodpics #abnehmen #fitness #cleaneating #chef pic.twitter.com/CiJf3WnNCo

— Tiny Kitchen Club (@TinyKitchen1) January 3, 2020

I like trying different ways to make cauliflower to keep it fresh and interesting. Think mashed cauliflower for instance. This roasted cauliflower is going to have to be one we try out at home too!

Roasted Rainbow Cauliflower Steak and Classic Buttery Mashed Potatoes with Parsley Lemon Butter Sauce #thursdayghoughts #dailyrecipe #foodblogger #foodie pic.twitter.com/bICeua6Oin

— Chefloreanna (@chefloreanna) January 2, 2020

Reducing waste, not just food waste, is something we have been looking at at our house for at least the past year. Composting, limiting paper towels, recycling, cooking smaller portions. These are all things we've tried at home. What are you doing to help reduce food waste?

How does #France reduce foodwaste? What can we do to reduce the amount of edible food thrown away? This video reviews a successful effort at greener living. #foodwaste #greenliving #foodblogger https://t.co/FiHiOsT8T5

— Eric H. Roth (@compellingtalks) January 5, 2020

Weekly Favorites 12/22/19 to 12/28/19

As you may have guessed, last week was pretty busy with family visiting for the holidays. So, I decided to take the week off from the blog. This, week I'm back with a new Weekly Favorites to start!

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These
are this week's favorites!

This week, it's all about cake!


Peanut butter and chocolate are a classic combination that were meant to be together. Look at that Peanut Butter Chocolate Cake!

Dessert time! Peanut butter chocolate cake, peanut butter brownie, pecan pie and alcoholic beverage coffee liqueur and cream #foodblogger #foodporn #foodie pic.twitter.com/yW61rdltjS

— bev ng ( 베브엔 ) (@bevng1971) December 24, 2019

I remember being somewhat of a gluten for Swiss Cake Rolls when I was a kid. This spice roll reminds me of a pumpkin roll my wife makes!

😋NEW CAFE TERRA BLOG!🤩

Who's hungry for SPICE CAKE SWISS ROLL?🎂

Cozy up with a slice of cake and a delicious short story!☕

👉https://t.co/IFXDVc4osZ#foodblogger #romance #amreading pic.twitter.com/XJRdgVinvz

— Terra Kelly/T.M. Kelly (@TerraKellyAuthr) December 28, 2019

I've never seen a pizza cake before, but I think I'm in love!

For Xmas eve night it's gotta be pizza cake. Meaty and cheesey layers of loveliness. Really easy to do too! #pizza #pizzacake #foodporn #foodblogger pic.twitter.com/kRSPPxfjpW

— Brunch AFUK (@AfukBrunch) December 24, 2019

I'm willing to overlook the fact that these are keto brownies, simply because the look amazing! Combining cheesecake and brownies is brilliant!

Keto Cheesecake Stuffed Brownies https://t.co/ktQkmCHoVT #recipes #food #foodie #cooking #foodporn #homemade #instafood #delicious #recipe #yummy #foodphotography #healthy #healthyfood #foodblogger #healthyrecipes #tasty #vegan #homecooking #dessert #easyrecipes #healthylifesty… pic.twitter.com/afDzARbUqQ

— Easy Cooking Recipes (@EasyCookingRec3) December 27, 2019

Weekly Favorites 12/08/19 to 12/14/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites!

Give me some of these and some sushi, and I've got a meal. Something light and delicious!

Pork and Shrimp Gyoza with a Spicy Soy Ginger Dipping Sauce #recipeoftheday #foodblogger #wednesdaywisdom pic.twitter.com/TgviukyvS1

— Chefloreanna (@chefloreanna) December 12, 2019

I have never had one of these, but they look amazing!  I'm putting together my Christmas menu this week!

Flawless Yorkshire puddings, Crispy and golden coloured on the outside and soft and spongy on the inside! 🤤😋🎅☃️https://t.co/ivmtPMJcmT#flawlessfood #recipe #christmas #foodies #foodblogger #yorkshirepuddings #food #comfortfood pic.twitter.com/OHjRb8XW9d

— Flawless food (@flawlessfooduk) December 12, 2019

A blog devoted to pizza is something I could get behind! I don't think I ever met a pizza I didn't like!

I've got a new blog coming. It's about #pizza and it uses the phrase 'shards of joy'. You won't want to miss it. #foodblogger pic.twitter.com/hdI1Vhv6rj

— Ian Curwen (@iancurwen) December 11, 2019

Oreos and milkshakes are two of my favorite things. Putting them together might create one of my new favorite things!

Cool, creamy, chocolaty and yummy milkshake with Oreo Cookies. Delicious and perfect way to satisfy those sudden chocolate cravings. #foodie #foodies #delicious #deliciousfood #OREO #milkshake #chocolate #yummy #foodlovers #foodblogger #desserts pic.twitter.com/6C8ZrdV5nR

— The Backpacking Tales (@backpackingtale) December 11, 2019

Weekly Favorites 12/01/19 to 12/07/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles.

These are this week's favorites!

One of my favorite last minute things to throw together for a party is baked brie. Second to that is some goat cheese with raspberry sauce on top. This basically combines the two!

Raspberry and Walnut baked Brie!
An easy baked #brie #recipe that's topped with brown sugar, candied #walnuts, and #raspberries soaked in a #honey #balsamic sauce.#food #foodlovers #foodpic #foodbloggerhttps://t.co/6yqRpp9wDZ pic.twitter.com/YA23xRciZ9

— Foodie friends (@Delish_Recipe) December 4, 2019

Now that Christmas involves three little boys running around, we are more and more on the hunt for family friendly ideas that the everyone can enjoy. Decorating these iced biscuits together would be so much fun!

Iced Christmas Biscuits are easy and fun for the whole family to do together! https://t.co/DXTJKYeGeG#flawlessfood #christmas #recipe #foodie #biscuits #cookies #foodblogger #food #recipes #schoolholidayfun pic.twitter.com/Xc39jUoVKJ

— Flawless food (@flawlessfooduk) December 7, 2019

These barbecue smothered french fries stopped me in my tracks! Really, what more could you want?

What more could you want?#foodie #food #foodblogger #photography #PhotoOfTheDay #travel #cheese #Cooking pic.twitter.com/r4cU1iLkrp

— Kamila Bome (@KamilaBome) December 4, 2019

Naughty naughty, though I can't blame him. I may not share it either!

#HowIGotOnTheNaughtyList I made a lemon icebox pie, but I didn't share any with my friends!😉😂🤣🍋👨‍🍳https://t.co/utzlWozi2d#foodie #foodies #foodblog #foodblogger #foodbloggers #foodpics #foodphotography #FlashbackFriday #fridaynight #cooking #recipe #dessert #ParnellTheChef pic.twitter.com/x6b0a9bzyZ

— ParnellTheChef (@ParnellChef) December 7, 2019

Weekly Favorites 11/24/19 to 11/30/19

I hope everyone had a great Thanksgiving break! I took a mini vacation with the family and am just getting back in to it. Here are the Weekly Favorites, if only a day late!

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These
are this week's favorites!

Spicy Chicken and Mango Salsa. A match made in heaven throw in some flour tortillas and you've got yourself a good night. 

Tangy and Spicy Chicken Tacos with Mango Salsa!https://t.co/bNm5Ep4PzG#foodporn #foodie #recipes #yummy #delish #eatclean #TacoTuesday #nomnom #getinmybelly #lunch #recipeoftheday #food #foodblogger pic.twitter.com/KyNjsRVP2a

— The Indian Claypot (@indianclaypot) November 26, 2019

I still can't get behind the instant pot craze. I've heard all about their many benefits. I just can't do it. It took me years to get behind the crock pot. All that said, this Italian Beef Sandwich looks pretty amazing!

Instant Pot #italian Beef. #glutenfree #foodblogger https://t.co/nrKeOmSw1b pic.twitter.com/PYdetdAZKN

— Natalie Lorrant (@NatalieLorrant) November 27, 2019

I've always loved frosted gingerbread, especially around the holidays. These cupcakes may be something I'll have to make for the kids.

🌟Gingerbread Frosted Ginger Christmas Cupcakes🌟 I had so much fun making these cupcakes and they taste soooo good! 🌟 recipe ➡️ https://t.co/r54y61vUHj #baking #Christmas #Food #foodblogger pic.twitter.com/5dhnx2qfZN

— Sammie (@sammiefeasting) November 27, 2019

I realized that I talked about pizza last week, but let's be honest, I love pizza. There is no wrong to make it or eat it. As out in left field as this pizza may be, it looks damn amazing!

Romano’s Black Friday night #Pizzeria! 🤩Coconut & chilli wild caught Australian king prawn #pizza with tomato & mushroom on a golden wholemeal base with polenta & sesame seed crust #food #foodporn #foodie #foodblogger #foodoftheday #foodpics #homecooking pic.twitter.com/sLkzYjKn1J

— Lisa Romano (@LisaMRomano) November 29, 2019