Chocolate covered strawberries

I have always loved strawberries but put some chocolate on them and OMG hand them over. This has always been why “The Melting Pot” is one of my favorite places to eat. But why go out and pay a lot of $$$$$ when you can make them at home, right? I adapted this recipe from the food network and I hope you enjoy them as much as we did.

6 ounces semisweet chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Put the semisweet chocolate into a heatproof medium bowl. Fill medium saucepan with a… Continue reading

Arabic Shrimp

1-1/2 pound large shrimp in shells
3 cups water
1 tablespoon parsley
4 garlic cloves, chopped
1/2 cup celery, diced
1 tablespoon olive oil
1 onion, chopped
1 tablespoon cumin
1 teaspoon cayenne pepper
salt and pepper to taste
3 tablespoons cilantro
2 tablespoons lemon juice

1. Peel shrimp and place shells in 2-quart saucepan with water covering the top. Bring to a full boil then simmer for 1 hour. When finished pour through a strainer and reserve the broth.

2. Heat oil in a large skillet on medium heat add parsley, garlic, pepper, celery, onion, cumin, cayenne pepper, salt… Continue reading

Herb substitution’s

People always are asking me what herb they can substitute for one they do not have. Let’s face it we do not have every spice they make (wishful thinking). And especially when we are not from a certain culture. Good news though here is a herb substitution list.

Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves

Fennel seed or a few drops anise extract


Chili Powder
Dash bottled hot pepper sauce plus a combination of oregano and cumin

Nutmeg or allspice (use only 1/4 of the amount)

Allspice; cinnamon; or nutmeg… Continue reading


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