My Best Friend Is Food

Sweet potatoes are a member of the morning glory family and native to South America. Ranging from dry and starchy, the colors could be pale to red or purple. The darker orange variety is rich in beta-carotene and is the most common variety in the United States. Sweet potatoes were named “yam” for a marketing campaign in the 1930’s.
Fact Check: McGee, Harold On Food and Cooking, The Science and Lore of the Kitchen; Scribner, 1984, 2004 pp.305

Hi foodie besties! My recipe for a delicious fall salad dressing is now on the blog. Happy eating!

Maple Balsamic Salad Dressing — My Best Friend Is Food There is something about savory and sweet that is the perfect combination. Like jazz that is in perfect harmony. The light notes of the maple syrup bounce off the savory acidic flavors of the balsamic. This dressing is a perfect complement to kale. Let’s face it, kale is bitter! It is the main rea...

I am now officially verified on Instagram. Pretty cool to see that blue check mark. ngl

https://www.mybestfriendisfood.com/recipes/orange-marmalade
Have a bunch of oranges to use up? Try making marmalade!
This recipe can be used as a base recipe for your personal creations. Play with adding other fruits, spices and herbs. Add a teaspoon of chili flakes and a tablespoon of diced red peppers while simmering to make a chutney. Add a handful of fresh pineapple. Let your imagination be your guide!
This recipe will keep for 7 days in your refrigerator.

Orange Marmalade — My Best Friend Is Food Surprisingly easy, you can cook marmalade in just a few minutes. Home cooked marmalade is better than store bought because you can customize how much sugar is added.

https://www.mybestfriendisfood.com/recipes/cooking-dried-beans
Cooking dried beans makes for a far superior eating experience compared to canned beans. It may take a little bit more time, but it is worth it. Plus, you get to customize the flavoring of your beans along with the texture.

https://www.mybestfriendisfood.com/recipes/crawfish-etouffe
Happy Mardi Gras! Don't have crawfish? You can substitute shrimp. Enjoy!

https://www.mybestfriendisfood.com/recipes/pan-seared-pork-chop-in-herb-butter
New recipe! Fresh off the pan and straight to your plate... Enjoy!

Pan Seared Pork Chop in Herb Butter — My Best Friend Is Food Pan seared pork chops do not have to be dry and flavorless. For mouth watering chops, follow these simple tips: Pat the chops dry with a towel, add a good amount of salt and pepper, and have the proper temperature in your pan.

https://tucsonfoodie.com/2023/01/06/foodie-15-instagram/
Hi foodie besties! I am mind blown that my humble Instagram made this list alongside culinary legends of Tucson.

Foodie 15: Local food-filled Instagram pages to follow It isn't easy to decide what to make or where to go. One of the best ways to figure it out is by scrolling through Instagram.

https://www.mybestfriendisfood.com/recipes/brussels-sprouts-with-pancetta

Brussels Sprouts with Pancetta — My Best Friend Is Food This underrated vegetable is often served overcooked and bitter. The secret to perfect sprouts is to blanch and shock the sprouts as part of the cooking process. It may add a few steps, but it is worth it.

Red Eye Gravy with Grits 💥Traditionally made with country ham, I used pancetta in this recipe. Pancetta has a high fat ratio that you need to emulsify the sauce. Most ham you will find in American grocery stores is a wet cured ham. This ham is sold in vacuum packs is soft to the touch. These hams do not have enough fat to make the recipe work. However, you can use a wet cured ham, but add some bacon fat to the pan.

You can serve this gravy with a variety of meals. Pictured here is red eye with grits and a fried egg. It is also delicious with biscuits.