Brown Butter Pecan Cinnamon Bars

Brown Butter Pecan Cinnamon Bars

Brown butter is a simple one-ingredient sauce, a chef’s trick that can transform all sorts of recipes, be it savory or sweet.

Unlike shortening and oil, butter adds flavor as well as fat to sweet and savory recipes.

Browned butter can add a subtle nutty flavor to baked goods.

So how do you know when the silky brown sauce is ready?

As soon as the foam subsides, you will see the milk solids have darkened and fallen to the bottom of the pan, which indicates that you’ve hit the sweet spot.

Butter and sugar (and brown sugar) are the best of friends. And when they get together they bring us cakes, cookies, brownies, pie and these Brown Butter Pecan Cinnamon Bars.

Brown Butter Pecan Cinnamon Bars

10 ounces (20 tablespoons) unsalted butter, softened

1 1/2 cups firmly packed light brown sugar

1/2 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

2 cups coarsely chopped pecans, toasted

Heat oven to 350° F.

Grease 9×13 inch baking pan.

In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.

Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.

Spread batter evenly into prepared pan.

Bake until toothpick inserted into center comes out clean, about 20-30 minutes.

Do not overcook or bars will be dry. Let cool to room temperature then cut into bars.


Love those pecans – make these Pecan Praline Bar Cookies.

Love eating dessert first – Find more Dessert recipes in the Search box below by typing “Dessert” into box and click Search.

Instant Pot – Cheesy Green Pepper Sun Dried-Tomato Strata

Instant Pot - Cheesy Green Pepper Sun Dried-Tomato Strata

This custardy, bready, cheesy breakfast strata is going to be on your – My Favorite Breakfasts – list. So what is a strata, you ask.

A strata is a crustless quiche that incorporates bread with eggs and other ingredients.

Typically they would be breakfast staples. Though you could prepare a strata with dinner staples. Such as diced ham and green beans.

Making a strata is the ultimate easy, dish breakfast.

The Strata dish was popularized in the 1980’s with the publishing of Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.

The first known recipe for a cheese strata, dates back to 1902 and contained bread, white sauce and cheese.

Is A Strata The Same As Pudding

A strata is similar to bread pudding, but it generally has a higher egg to liquid ratio than a pudding.

Also pudding is usually a dessert, were as strata is a traditional breakfast or brunch dish.

Both a pudding and a strata incorporate both bread, eggs and cream or milk but at different ratios. A pudding adds fruit (dried or fresh), nuts, and chocolate among others.

But a strata adds herbs, salt, black pepper, vegetables and meats.

The notable difference is a strata is layered, were as a pudding is added to the baking dish with the ingredients mix together.

Bottom line, a bread pudding is sweet, whereas a strata is savory.


Give These Deliciously Yummy Bread Puddings A Try


Cheesy Green Pepper Sun Dried-Tomato Strata

Instant Pot - Cheesy Green Pepper Sun Dried Tomato Strata

8 large eggs

1/2 cup heavy cream

4 cups dry cubed bread (sourdough recommended)

1 cup yellow onion, chopped

1/2 cup green bell pepper, diced

2 tbsp sundried tomatoes

1/4 cup dried Parmesan cheese

1 tbsp dried parsley

1 tsp sea salt

1/2 tsp ground black pepper

1 cup water

Cube bread and place in a large bowl. Set aside. Whisk eggs with cream in a medium bowl, set aside.

Prepare vegetables and add to a medium bowl with cheese, dried parsley, salt and pepper. Set aside.

Coat the bottom and sides of a 7.5×3 inch Bundt pan, with cooking spray or butter.

Add cheese, vegetable mix, and spices to cubed bread and mix in. Add mixture to prepared Bundt pan. Next add eggs and cream mixture.

Press down on the bread to submerge it beneath the egg mixture, and stir gently to disperse the ingredients. Cover the Bundt with aluminum foil.

Next, add 1 cup of water in the invert of the Instant Pot and place the trivet into the pot.

Use a foil sling (if needed) to place the dish on top of the trivet. Cover the Instant Pot with the lid and ensure the vent is in the “Sealed” position.

Pressure Cook on High for 20 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.

Typically this dish is served as a brunch dish, but can also be platted and topped with a dollop of sour cream at breakfast.

Cheesy Green Pepper Sun Dried-Tomato Strata topped with sour cream

Find more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


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Instant Pot Nigerian Jollof Rice

Instant Pot Nigerian Jollof Rice

Nigerian jollof rice or Jollof is a classic Nigerian (West African) versatile side dish. Jollof is enjoyed in various forms.

The rice dish is enjoyed in Ghana, Nigeria, Senegal, Mali, Liberia, Cameroon and Gambia.

Judges Tasting Dishes Of Jollof Entered Into A Competition At A Yearly West African Jollof Festival

Jollof is a prestigious food eaten both at regular meals in the home and during West African festivals. Like the Jollof West African Festival.

The rice is spiced and stewed in a flavorful tomato broth.

Instant Pot Nigerian Jollof Rice
Do You Ever Have Left Over Cooked Rice? Have You Ever Thought – Is It Okay To Reheat Cooked Rice?

This easy rice side dish can easily become a one-pot meal by adding chicken.

You can also make it a vegetable rice entree. Just add some of the following cooked vegetables:

  • Sweet potatoes
  • Black-eyed beans
  • Eggplant
  • Okra
  • Carrots
  • Turnips
  • Beets

All the vegetables suggested are used regularly in African cooking.


You Are Sure To Fall In Love With The Wonderful Flavors In This West African Dish – West African Peanut Sweet Potato Stew


Instant Pot Nigerian Jollof Rice

Instant Pot Nigerian Jollof Rice
Ever Thought About The Rice Your Serving – What’s To Know About The Rice You Plate

2 medium Roma tomatoes roughly chopped

1 medium red bell pepper diced

1 yellow onion roughly chopped

¼ cup olive oil

½ teaspoon curry powder

1 tablespoon cayenne powder

2 bay leaves

¼ teaspoon ground ginger

1 teaspoon dried thyme

1 tablespoon smoked paprika

2 garlic cloves minced

2 cups rice, best to use Basmati or Jasmine

1 tablespoon tomato paste

2 cups chicken broth

1 teaspoon salt

Purée the tomatoes, onions, and pepper in a food processor. Set aside.

Set the Instant Pot to Sauté mode (Normal) and once warmed, add the butter and melt. When melted, add spices and garlic and sauté until fragrant, about 30 seconds.

Next turn off ‘Sauté’ mode. Add and stir in rice, puréed vegetables, tomato paste, chicken broth and salt. Secure and lock the lid.

Select ‘Rice/Grain’ mode. Select ‘white rice,’ then select high, 20 minutes and keep warm 10 minutes. Push start.

When timer goes off after 20 minutes, let pressure release naturally for 10 minutes. Then quick release any remaining pressure.

Open the lid and stir through the rice mixture, adding any of the suggested vegetables above (optional).

Nigerian Jollof Served With African Drumsticks

Plate and serve rice with a protein. Such as West African Drumsticks.


If You Love Lamb – Then You’ll Love The Way It Is Prepared In North Africa – North African Lamb Chops


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What Are Aji Dulces & How To Use Them

What Are Aji Dulces & How To Use Them

Ají dulce, ají cachucha, quechucha, ajicito, or ají gustoso as it is known throughout Latin America and the Caribbeans is a variety of sweet perennial peppers.

The pepper or chili is native to the Yucatan Peninsula of Central America and Caribbean islands.

It is most widely known in Cuba, Jamaica, Puerto Rico, Dominion Republic, and Venezuela, where it refers to a specific native variety of Capsicum chinense that is related to the habanero but with a much milder, smoky flavor.

Where English is spoken in the Caribbean, the sweet chili is known as seasoning pepper and is essential to a variety of traditional dishes.

In Puerto Rico, where the chili is called Ají dulce, is an essential chili as well. It is used as a condiment of Puerto Rican cuisine called “sofrito.” Sofrito is the base of many prepared dishes.

The Meaning Of Aji Dulce Throughout Latin American

Throughout Latin America, ají means “chili pepper” and dulce means “sweet.”

Cachucha is a Latin American word for cap, so ají cachucha means “cap chili pepper” and refers to its cap-like shape.

Gustoso means tasty, so ají gustoso translates to “tasty chili pepper”.

Ajicito is the diminutive of ají and translates to “little chili pepper.”

The bottom line is, it’s a sweet chili pepper.

What A Aji Dulce Looks Like

Ají Dulce peppers widely vary in appearance depending on the climate, soil, and region they are grown in.

The pods can be squat, wrinkled, and hat-like, or they can be oblong to round in shape, averaging from 2-4 inches long and 1/2 inches to 3 inches wide.

When the peppers are young they have hues of light to dark green and as it matures, it transforms to orange-yellow, and then red.

Underneath the skin, the flesh matches the exterior part, depending on maturity.

They contain seeds that are flat, round and cream-colored.

Ají Dulce chile peppers are available year-round, with a peak season in the summer through fall.

If you can not find them in the produce section of your local supermarket, check with your local Hispanic markets.

During the summer you should be able to find them in local farmers markets.


Read And Learn More About Cooking With Chilies


How To Use Aji Dulce

Ají Dulce chile peppers have mild heat and are aromatic with a sweet, fruity, and smoky flavor.

The chile pepper is used both in raw and cooked applications. Which includes sautéing, roasting, and stewing.

Roasted Aji Dulce – Image Credit Bizcochos y Sancochos

They are most commonly chopped and used in sofrito. It is a savory sauce base made up of bell peppers, tomatoes, onions, garlic and cilantro.

Sofrito – Image Credit: EATGORDAEAT

The peppers are also used to flavor sautéed vegetables, summer salads, meat dishes, stews, soups, rice, and bean dishes.

As they are a mild chili, they are used to flavor mild salsas, herbal vinegars, paprika, and sauces.

They pair well with potatoes, green lentils, olives, rice, beans and herbs such as cilantro, oregano, parsley, and rosemary.

Scramble Eggs With Aji Dulce Peppers
Scramble Eggs With Aji Dulce Peppers

Ají Dulce chile peppers can also elevate your scrambled eggs. The peppers scramble well with eggs, Smoked Gouda cheese, bacon, shallots, bell pepper, and Anaheim chilies.


Read More About The Different Ways To Cook Eggs


Where To Find Aji Dulces

Ají Dulce chile peppers are available year-round, with a peak season in summer and fall months.

If you can not find them in the produce section of your local supermarket, check with your local Hispanic markets.

During the summer you should be able to find them in local farmers markets.

Pickle Aji Dulces Using This Recipe – Pickled Mini Sweet Peppers

And if you are an avid vegetable gardener, seeds can be found on Etsy, eBay or Amazon.

They will keep up to one week after harvest when stored in a paper bag in the refrigerator.


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Blackberry Sage Pork Chops

If you think blackberries are only for dessert, think again.

A deliciously yummy blackberry pan sauce can turn typically cooked pork chops into restaurant quality chops that will surely please your family and friends.

Juicy Cut Of Blackberry Sage Pork Chops

Pork chops with a sage and blackberry pan sauce is surly to be the next trending recipe to be loved by all.


Do You Love Sage? – Then You Love Cooking Plating & Forking This Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta


Blackberry Sage Pork Chops

2 bone-in pork loin rib chops *see cook’s note

pinch of salt and pepper

1 tablespoon olive oil

1/2 cup blackberry jam or preserves

1 tablespoon butter

2 tablespoons balsamic vinegar

1 tablespoon water

1/2 teaspoon dried sage

1/8 teaspoon salt


Cook’s Notes

If you’re using thick cut pork chops, they will likely not be cooked through after browning in the skillet.

When returning them to the skillet after making the sauce, let them simmer a few minutes longer in the sauce until cooked through.

Try This Dish Made With Sage – German Style Bacon Sage & Yellow Potato Hash


Remove chops from refrigerator and packaging. Let them warm on the countertop for about 10 minutes. Pat dry with a paper towel, season both sides of chops with salt and pepper to taste.

Heat olive oil in a cast iron skillet over medium heat. Once the oil is hot (but not smoking) add the chops. Cook each side 3-4 minutes or until browned on each side. Remove skillet from heat and transfer chops to a clean plate.

Do not return skillet to burner, allow it to cool for a few minutes. When cooled, return skillet to burner on low.

Add blackberry jam, butter, balsamic vinegar, water, and sage to skillet. Whisk together until the jam and the browned bits on the bottom of the skillet have dissolved into the sauce.

Turn the heat up to medium and let the sauce come to a simmer and thickens enough to coat the back of a spoon (5 minutes). Turn the heat off, taste the sauce, and add the 1/8 teaspoon of salt (if needed).

Return the chops with any juices that have accumulated on the plate to the sauce.

Coat each side of chops in the sauce and let them warm through in the simmering sauce.

Plate and serve chops with blackberry sauce.

More recipes using that deliciously yummy blackberry.


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Italian Style Chicken Broccoli Mac & Cheese

This Mac and Cheese recipe is made with deliciously yummy Italian cheese sauce.

It was kicked up a notch by adding fresh broccoli florets and juicy cooked breaded chicken breast.

A complete meal with cheesy pasta, favorite Italian flavors and tender bites of chicken and broccoli.

Because cheese contains differing amounts of moisture, add the milk to desired consistency. The amount milk used in a cheese sauce can change each time when a different cheese combination is used.


Read More About The Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Italian Style Chicken Broccoli Mac & Cheese

2 chicken breast, cut in half vertically

1 1/2 cups broccoli florets, chopped

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

8 ounces gluten-free Penne Rigate pasta

1⁄4 cup butter

1/4 cup all purpose flour

1⁄2 teaspoon Himalayan salt

1/8 teaspoon black pepper

2 cups milk, warmed

1 – 8 ounce package Italian cheese

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Melt 2-3 tablespoons of butter in a large skillet over medium heat.

Dip each chicken piece into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated chicken in the skillet, and cook 7-8 minutes each side. Remove chicken from heat and set aside.

Cook macaroni according to package directions.

Chop broccoli florets and set aside.

Do not empty hot water from pot. Remove cooked macaroni with a slotted spoon and rinse pasta under cold water in a colander.

Return pot to burner and add chopped broccoli florets to hot water. Return water to a boil and cook broccoli for 4-5 minutes or until fork tender, but not mushy.

In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.


Cook’s Notes – What Is A Roux

A roux is a 17th century culinary French invention. It is a smooth paste, made from flour and fat. The ratios typically call for equal parts of each.

A roux is added to sauces, soups or gravy’s to make them thick, smooth and rich.


Cook and stir until bubbly.

Add chicken and broccoli florets to roux and mix in. Next add cheese a small amount at a time until fully melted.

Place heat proof skillet or baking dish with Mac & cheese mixture under broiler, about 6-8 inches from heating element.

Let top of mixture brown a little. Watch very closely so it doesn’t burn.

Remove from broiler. Let cool about 5 minutes. Plate and serve with a dinner salad.


Read More About Cooking With Broccoli


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Italian Breaded Style Boneless Pork Chops

Italian Breaded Pork Chops

Pork loin filets are pork chops with the bone removed. It has lean meat, and a small amount of connective tissue or fat.

With the lack of fat present in pork loin fillets means that these chops are less flavorful than their bone-in counterparts, such as the rib chop.

Pork Loan FilletsPork Chops With Bone Removed

Pork loin fillets are great for grilling, broiling, or sear-roasting.

Because of the little flavor this meat contains, it is best to marinate the meat before grilling or broiling and to bread the meat when pan searing and roasting them.


Read Pork – That’s What’s For Breakfast Lunch And Dinner and make the deliciously yummy recipes


Italian Breaded Style Boneless Pork Chops

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4 pork chops, without the bone

Preheat oven to 325 degrees.

In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees.

In a small sauce pan over medium heat, melt 1/4 cup butter. When butter is melted and warmed, add reserved garlic and sauté for 2-3 minutes. Spoon over plated pork chops.

Italian Breaded Pork Chops

Plated and served topped with garlic butter sauce.

Serve your breaded pork chops with these side dishes:


More Pork Recipes To Make For Your Family and Friends


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Parmesan Scalloped Potatoes

Parmesan Scalloped Potatoes

In modern times potatoes have grown in popularity due to their versatility and ability to be used for many different dishes of food. And Parmesan Scolloped Potatoes is one of those fishes.

Parmesan scalloped potatoes are the ultimate side dish.

This is a potato dish that is tender, creamy and so delicious. The parmesan cheese and garlic adds such an amazing flavor.

What Are Scalloped Potatoes?

Scalloped potatoes are similar to “potato gratin,” as they contain layers of thinly sliced potatoes (1/8th inch thick) baked in a creamy sauce until golden and bubbly.

There is one difference though, cheese. Scalloped potatoes are extra indulgent because of the addition of cheese.

Cheeses used can include: Parmesan, white cheddar, goat cheese, Gouda or just about any cheese that easily melts. The most popular cheese used is orange cheddar.

The key to mastering this recipe: choosing the right potato.

The Best Potatoes For Making Scalloped Potatoes

A starchy potato is best for scalloped potatoes because it will help thicken the sauce and bake up nice and tender.

These potatoes include: Yukon Gold (yellow potato) or a Russet (white potato). And the red potato? No good.

The red skinned potato is less starchy and likely too firm even after baking.

Red-skinned potatoes are the best for roasting, fried, or boil. Red potatoes make a great potato salad, like this Mediterranean Potato Salad.

This classic scalloped potato dish is a creamy crowd-pleaser. So be a culinary hero and make your family a side dish of Parmesan Scolloped Potatoes tonight for dinner.

Parmesan Scalloped Potatoes

¼ cup butter

1 large onion diced

2 cloves garlic minced

¼ cup flour

1/2 cup Parmesan cheese

2 cups milk

1 cup chicken broth

½ teaspoon salt

¼ teaspoon pepper

3 pounds yellow potatoes sliced about ⅛” thick

salt and pepper to taste

Preheat oven to 350˚F.

To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes. 

Reduce heat to low. Combine milk, cheese and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.

Parmesan Scolloped Potatoes

Grease a 9″x13″ baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top. 

Repeat layers ending with cream sauce. Cover and bake for 45 minutes.

Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.

Allow to rest for 15 minutes before serving.

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Homemade Cinnamon Brown Sugar Applesauce

Homemade Cinnamon Brown Sugar Applesauce

Nothing can compare to the fresh taste of homemade.

Cinnamon brown sugar applesauce is the most delicious, decadent homemade applesauce you will ever taste.

You will never buy store bought applesauce again.

This applesauce has a rich and full bodied silky texture. It is so deliciously yummy and can only be as good as the ingredients you put in to it.

  1. Organic home grown Granny Smith apples
  2. Cinnamon
  3. Nutmeg
  4. Brown Sugar

Homemade Cinnamon Brown Sugar Applesauce

4-5 Granny Smith apples cored, sliced, & peeled

1/4 cup unsalted butter

1/3 cup brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

juice from half a lemon

pinch of salt

Melt butter in skillet over medium heat. Once the butter is melted, add in chopped apples.

Squeeze the juice of one lemon over the apples. Then, add the sugar, cinnamon, nutmeg, and salt.

Stir to make sure the apples are all well coated. Then saute over medium heat for approximately 10 minutes (until apples are fork tender).

Remove from from heat and set aside to cool.

Once cooled, add 3 tablespoons water and cooked apple cinnamon mixture to a blender and process till smooth.

Serve with pork chops or other desired protein.

Store any left overs in a mason jar in the refrigerator. Can store up to 7 days.

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Know Your Herbs – Spices & How To Cook With Them

Know Your Herbs – Spices & How To Cook With Them

This article will cover the basics of knowing your herbs and spices and how to cook with them.

Herbs and spices are a treasure chest of zesty, sweet, savory and spicy flavors. These flavors fresh or dried impart flavor to any cooked dish or baked good they are used in.

One of the best qualities of herbs and spices is the variety of flavors you can add to foods without adding salt.

Some of these flavors include turmeric (a blend of spices), cayenne pepper, ginger, paprika, garlic, lemon juice or zest, black pepper, dill, Rosemary, coriander, cilantro, Sage, tarragon, and cinnamon.

Examples of fresh or dried herbs used in recipes include among others: basil, parsley, rosemary, thyme, cilantro, sage and dill weed.

Note that for each of these plants, the herb is the green leafy part.

Herbs Used To Flavor Food

As for spices they include any other part of the plant, but not including the leaf.

Spices include dried bark (cinnamon), seeds (cardamom), flower buds (cloves), the roots (ginger), dried berries (allspice) and twigs or just about any part of the plant, but again, not including the leaf.

Take note that spices are used in dried form while herbs can be used either fresh or dried.

How To Cook With Herbs & Spices

When a recipe calls for a type of herb, be sure to use it in the form it is called for. Either fresh or dried.

Dried herbs and spices which are particularly resistant to heat and prolonged cooking are typically used in roasting and baking.

Dried herbs are typically add at the beginning of the cooking process so as to impart flavor while cooking.

On the other hand, when herbs are fresh, they are typically added just as the cooking has been completed.

Fresh herbs are more vulnerable to heat. To much exposure to heat will kill the flavors.

Fresh herbs bring brightness and fresh flavor to a recipe. They are used more typically were no cooking or use of heat is involved.

Fresh herbs can be used in salads, to make sauces, like pesto sauce, and dressings or vinaigrette’s.

Melon Berry Fruit Salad with a Mint-Lime Dressing
Melon Berry Fruit Salad with a Mint-Lime Dressing

The most common dried herbs used include: oregano, rosemary, sage, thyme, cumin, bay leaf, cinnamon, allspice and nutmeg among others.

Cinnamon is a common spice used in both cooked and baked dishes.

Like these recipes.


Read More Here About – Cooking With Cinnamon


Where as the most common fresh herbs used are: basil, mint, cilantro, parsley and dill weed.

Garnishing With Herbs & Spices

Roasted Yams with Cilantro and Lime Juice 
Roasted Yams with Cilantro and Lime Juice

Other recipes may ask for a teaspoon or two of chopped parsley, cilantro, mint or basil to be sprinkled over the food at the end of cooking to bring some fresh flavor to the dish.

Dried spices can also be used as a garnish such as cinnamon, nutmeg and paprika.

This information is basic, but the idea is herbs and spices (dried or fresh) will significantly elevate the flavor of your dish.

Read more here about How To Spice Things Up When Cooking.


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