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C’mon in and help yourself to tasty resources
Hosted by Barbara J Nosek
Cocktail Hour Buzz 
🎈🎈 Brunch Edition 🎉 🎉
When Happy Hour goes early with snacks, drinks and chat
and maybe related resources & goodies on Amazon
whether for a crew, or for two, or just for you
{links within my items go to the sources shown in red – any links underneath items take you to Amazon unless otherwise indicated, and then only ones with the lock icon}
♦♦♦ What a tasty, colorful, and refreshing brunch dish. Dining room or patio. Thanks go to Sunny
Anderson for this pineapple dish – where the pineapple is the dish – filled to the brim with seasoned rice mixed with the reserved fruit, and then bbq-d shrimp. You want to go deep when hollowing out because this is quite the good load. Sunny says these Shrimp and Rice Pineapple Boats are easy and, yes they are. Thinking some crusty bread and some crisp green raw veggies would be great plate mates. Food Network
5 Ways to Tell if a Pineapple is Ripe, from AllRecipes
Other Pineapple Boat recipes on Google
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♦♦♦ Make it easy, take it easy. As sundown arrives, the coffeemaker can take a break and make
Bartesian capsules & carousels
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♦♦♦ Wait! Before you dispense that Bartesian-made cocktail, how about gussying up the glass. And
for some new ways to do exactly that look no further than Ritzy Rims, all about salty preps that are spicy, flavorful and some, ummm, pretty unusual. You can perhaps emulate the mixes but for the full experience, probably want to go with the real things from your market or or links in the story or
from Amazon {or similar}.
As a heads up, chapulÍn is grasshopper powder, Red Clay is a brand not an ingredient, for black lime see youtube video, and the Hatch one interestingly uses unrefined salt. As a bonus, the article notes, these salts can also snuggy up to roasted vegetables, fish and salads {and I’d think probably etc}. Food & Wine
Chapulin salt with chili ♦ Red Clay Spicy Margarita Salt ♦ Burlap & Barrel Black Lime
Desert Provisions Hatch Green Chili Salt ♦ Youtube, how black lime is made
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♦♦♦ Make it easy, take it easy, again. Serving up such tasty/fun/elegant dishes as Bacon-Green Chile Dutch Baby, Mixed Vegetable Shakshuka, Spinach Goat Cheese Quiche, Baked Eggs in Bread Bowls, Salsa Roasted Potatoes, doesn’t have to take a toll on party day. Nope. They join others in these crowd-feeding “21 Sheet Pan Brunch Dishes.” You’ll also find preps for pancakes, pizza, filled biscuits, and other goodies. MyRecipes
Sheet pan cookbooks, 4 stars and up
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Let’s chat ‘
Love this stuff but was curious about other uses. 
I remember one time years ago when my mom was going to make hamburgers, but discovered we had only hot dogs buns. Well, she just patted that ground beef into flattened oblongs and, problem solved. Now though there’s a different way to make that matchup, even if in reverse – round hotdogs! 
to see if they made companion pieces too and Voila! But not just more stuff from Prepara but other makers with other items in similar cool designs. Shown are just two of the many possibilities. 
Last Feb we talked about a condiment that has chef and celeb enthusiasts, logo clothing, a fanzine, facebook appreciation page and a global presence. Laoganma’s Spicy Chili Crisp is amped up chili in oil that I’ve finally tried for myself. Definitely crisp, a little funky, a lot tasty – purists might cringe but I like it mixed with cream cheese, sour cream, or ranch dressing – and yes, I’d say deserving of all that adoration. {Yikes, want some right now} You can see their lineup on 
On the Table 
The Kitchen, and the link takes you to the full recipe. But I put the sauce in the spotlight because once you see it you’ll know immediately that this tasty blend can go a whole lot of places. Here, we actually used it as salad dressing. Note that it is quite zesty, and if you want could tame it down with less of the hot stuff or cool it down with ranch and/or sour cream. From Food Network.
culinary bounty.
tips, then one for the classic Lorraine, variations, and then helpful resources. 
warm the hearts of all Cs-ers. 
restaurants nationwide. Now I have no connection to them, but good golly miss molly, just look at this 
This week’s featured CS-designed, Zazzle-crafted items
Salon}. But its versatility carries it all over the hours.
much classic lasagna ingredients. It calls for ground turkey, but notes the original used ground beef.
lunch or dinner.
♦
Huevos Ranchero, and Breakfast Enchiladas. 
what I did – treated the compartments with non stick spray, filled all 24 with rice, covered the top tray with a cut-to-fit piece of plastic wrap, holding the 
wrap in place turned top over bottom, closed up and into the freezer. As you can see, when you subsequently open the carton, most of the top portions pop out on their own {you can just close the top back over them after removing what you want}, and if they don’t just push on the bottom of the sections. Where the two have been removed you can see the shininess of the plastic wrap. 
BIG help, with not just preps but also tips and techniques. And if you’d like to check out the various mixer models on Amazon, just click 
this – she’s also a cookbook author, capturing her culinary passion in “Mayim’s Vegan Kitchen.”
Well look what Pillsbury did with its crescent rolls – transformed them into a circle of creamy, spicy goodness. Their 
consolidate your purchases, the link takes you to Amazon and the price there is the same as on the magazine’s site. 
all that goes into them: almond butter, coconut sugar {or brown, which I used}, egg, vanilla, and chocolate chips. 
on its own.
stuffing as the crust, even better maybe on a turkey pot pie, or make the whole thing as a casserole. 
featured in our 
It comes from the Food Network host I mentioned previously, whose treasure of a show is Delicious Miss Brown. I just love about everything she makes, and pretty sure this will be no exception.
Every year the creators of the WFC (MMA Creative) put on qualifying events to create entry opportunities for foodies to win. In doing so, the winning competitor then secures a spot in the big show – The World Food Championships! It’s t
succulent beef short rib is nestled in soft, cheesy jalapeno grits and turns magical when topped with criollo bacon jam. It’s a fiesta for your taste buds.
The short answer is – YES! Not everyone can have a grill outdoors, so I say, get it where you can. A good ventilation system is always helpful, but you can still produce great food on an indoor grill nevertheless. I am a huge fan of gas-powered kitchen equipment, as they tend to have the most consistent cooking capabilities. However, electric is perfectly fine too. Just look for something that is heavy duty and has the highest btu output. This will help when it comes to heat retention and recovery.
squash with Indian spices, baked butternut squash with cheese polenta, winter squash with gruyere gratin, savory ricotta squash tart, acorn squash saltimbocca. {thanks to 
how many 
another way I like to use that pan, and that’s to freeze {covered} individual portions of various items, in the case here cooked macaroni. Also good for rice, cooked shrimp, stuffing, frozen veggies, cooked veggies, e.g. Just be sure to treat the cups with non-stick spray so the food can be popped out and into a freezer bag. 
And so I was drawn magnet-style to this quesadilla {OK, the bacon helped}. That bacon plus homemade hash browns join onion and peppers and cheese in a tasty tortilla stack, topped with a nice fried egg, fresh tomato salsa, and chopped chives.
tastes and textures. And some of the combos replace some of the cheese with, e.g., crackers, sausages and jarred items that have a longer shelf life. There’s a huge selection on Amazon and you can narrow your search to find one that’s just right. 
adding some crunchy magic to veggie salad and potato soup. In the linked Food Network recipe the 
croutons actually top a smooth sweet potato parsnip soup. 
pretty traditional in this dish. Ree Drummond achieves that nicely with roasted red peppers and sliced pepperoncini.
{shown}. For the rest I reached back through the decades for a impromptu version of a dish called Welsh rarebit, melty on toast with a sprinkling of crisp bacon. Sliced tomatoes good with 
this. 
frosting, topped with a kind of ganache where the cream is replaced by butter. Indulgent!
Strain over rocks in prechilled old-fashioned glass.” And it does call this drink “extremely light.” Cheers!