Quarantine Cooking

So I've been M.I.A. for some time, but here I am again.  My eventual goal is to get back into AFBA.  I totally fell off the wagon when I had John in terms of my blogging.  I have had a few cooking and recipe group chats with friends and family and it re-awoken my passion for sharing my recipes.  Most of these recipes are just from my family and friends, so it's such an easy way for me to keep track and share the foods and recipes and cooking methods that have been shared with me.

I hope you readers (mostly my friends and family members) enjoy them!

Comments

Post a Comment

Popular posts from this blog

Copy Cat Kerbey Queso

Image
You cannot be a proper Tex-Mex lover without eating at least 1 quart of queso per year.  I'm pretty sure I started the year off in the right direction by making this copy-cat Kerbey Queso for NYE.   Kerbey Lane Queso is my favorite in Austin.  So creamy, so cheesy, and so good.  White queso with pico and a scoop of guacemole in it that you kind-of have to dig around in, which makes it soooo good.  Have I said how good it is? That being said, I've tried so many queso recipes.  I've made beschemels, I've used expensive, good cheeses.  No queso seems to hold that creamy consistency very well.  So when one of my friends, Rachel, was back home in Austin from her now home-town in Seattle she asked one of the servers what's in it.  She just had to know.  The server leaned in close to her and whispered, "it's white processed cheese."  OMG, my mind was blown.  No wonder it's so flippin' good.  I think the HEB brand white queso is...
Read more

Mom's Bun Bo Hue Chay (Vietnamese vegetarian spicy "beef" noodle soup)

Image
After many requests from my sister and cousin, I finally documented my mom's vegetarian bun bo chay !  Get ready, this recipe is kind of intense and usually takes 2 days to make.  My mom makes a giant pot of it and the whole family eats it in the span of a day or two.  She freezes the broth for later use (if there is any left over!).  The flavor does enhance each time the broth is reheated, so it's usually better the second day and each subsequent time.  It's so good, I often prefer it to regular bun bo (Spicy Vietnamese Beef Noodle Soup). Bun bo Hue  is a specialty of the central region of Vietnam, where my dad's side is from.  You won't find it as commonly as pho  or bun  (vermicelli bowls) in most Vietnamese restaurants.  This is a soup that is a labor of love and family and spicy-tolerance.  My ong noi  (paternal grandfather) used to make the best bun bo hue !  Now my Aunt Angelique/ Co Be  makes a cleaner, tast...
Read more