Hot Moms Cook
We're hot, and we cook. Need we say more? ;-) We are a mix of foodies, full-on awesome in the kitchen, and food critics and scientists. (And, let's be real, some of us just like to nuke and admire from afar.) It doesn't matter if you are a mom or not--if you are human, and you like food, come join us! Request an invite to blog here by sending an email to hotmomscook [at] [gmail] dot com (dang spambots!)
Tuesday, February 26, 2013
Gluten Free Low Carb Chicken “Noodle” Soup
Friday, February 15, 2013
Stacy's Copy Cat Chili's Chicken Tenders
Tuesday, February 12, 2013
Roulage Low Carb Version
Thursday, January 24, 2013
Bacon (Oh, yes I said bacon!) Tomato Pie
My boyfriend works at a glamorous ad agency downtown (to me, anything downtown is glamorous) and they have a super slick white laminate office designed with clean lines, glass, bright colors, and populated with all manner of hipster-type youngsters and Austin crunchy hippies. They have food catered and free beer on Friday. And, like most ad agencies, it is jam-packed with hypercreative people who have more ideas than any hippie art teacher you had in high school. These minds need constant inspiration, and they are always having some fun, weird, so-Austin event.
Compare to my insurance job. (Need I say more?) (Disclaimer: I love my job. I love my job!)
So, yesterday's event du jour at the Ad Agency was a pie-off. Thinking outside the box, of course, you have to go with a pie that you can't just buy at Marie Callendar's...but that you can get at one of Austin's staples, Kerbey Lane: tomato pie.
For those of you who have never heard of JustAPinch...I forgive you. ;-)
Just let me get my nerd moment over with: this website appeals to me on several levels. At first glance, it looks like an interesting forum-based website chock full of sassy (not flashy) graphics, links, and products. It is a platform for foodies to post recipes, photos, questions, and yummy goodness to their hearts' content. It's like a Facebook for people who love to cook!
The people who run this website really have it down. Marketing, $$, people who have been in the publication biz forever. It's a solid website, backed by a solid business model.
When you do a search on JustAPinch for "tomato pie," you'll get several equally yummy-sounding recipes. However, anything with "bacon" will always pop out at me.
This one was a winner for us, and you will be the talk of the town if you make it for your coworkers:
by Kim Phillips-Randolph
- Ain't no shame in using pre-made pie crust. I used a two-pack of Pillsbury pie crusts.
- You can either cut the bacon prior to frying, or (like I did) just fry it, drain, and crumble.
- I did not realize I should have skinned the tomatoes, per the recipe. Oopsie! It didn't matter.
- I used about 8 larger-sized Roma tomatoes per pie and nuked the slices for about four minutes. You don't have to--I just thought it would help "melt" them down a little. After that, I drained them.
- My secret ingreedamint was McCormick Grill Mates Montreal Steak Seasoning instead of salt & pepper. The recipe calls for 1/2 tsp salt and 1/2 tsp pepper. I used 1/2 tsp of the Steak Seasoning. I pretty much love it on anything. You could say it's my ketchup. ;-)
- I don't know why it just seemed weird to mix cheese and mayo together, but it is very effective as a topper.
- 425F at 35 minutes???!!!! Yes. Just do it. Check in at about 30-minutes.
- Make extra bacon. Everyone smelling it in the house will want some. Especially the cook.
Friday, January 11, 2013
Chef Emil's Bean & Sausage Casserole
When I came across Chef Emil's blog, I became an instant fan and have enjoyed all of his (their?) updates. The recipes aren't all fancy-fancy gourmet stuff, but EASY, AFFORDABLE, and stuff I would actually EAT.
Also, the tapenade is not kept with the other canned and jarred tomato products. (grr!) I eventually found it in the aisle marked "gourmet," "international." You can also try checking near the olives where they keep olive tapenade.
Saturday, December 8, 2012
As If.
This is just a quickie post as an FYI.
Back in the daayyy, I was an avid blogger and blog follower. My Google Reader list is sickeningly long, but the fact is that I actually DO still keep up with a lot of blogs, HotMomsCook being one of them.
Several years ago, HotMomsCook was one of my favorite cooking blogs, and was one of the "standard" blogs I would list in my blogroll wherever I happened to be blogging at the time. (At the moment, you can find me at xoxoui.com)
HotMomsCook was a fascinating, well-written collaboration of cooking ideas and family news. I liked it mainly for the "fast" recipes that, when put together, didn't look or taste so "fast."
Somewhat recently, I did some digging around to see what has become of one of my favorite blogs (although it hadn't been updated in years--the content was still online, and still useful, and still great!)
I found that there is a lady who has put together a cookbook: "Hot Moms Cookbook." I sent her a quick message asking if she knew anything about the now-offline/dead blog because it was such a great blog. The author was nice, and I hope her cookbook does well--but no, she apparently is unrelated to the original authors of the HotMomsCook blog.
Anywhoo, at this point, I feel like some kind of weird stalker. ROFL!!!!
When I found out that the address hotmomscook.blogspot.com was available, I jumped on it. At this point, I think it's about time for me to have my own cooking blog of sorts. If anyone would like to join in, please email me at: xoxoui@gmail.com
I don't think that my intention is to ressurect hotmomscook.blogspot.com exactly. But we shall see--such is the morphing nature of blogs.
p.s. Just to clarify, I have no intention of stepping on anyone's toes, particularly that of the author of Hot Moms Cookbook. I have no interest in mixing up with anyone's vision. So, one of the first things I may do is create a list of awesome cookbooks and links to other cooking blogs. ;-) ♥