Tell a Friend

Tell a Friend About Real Family Real Food!

Do you have a friend that could use a little help at mealtime? Maybe needs a few new ideas? Could use a real time savings? Enter their address below and we will let them know about Real Family Real Food today!

Error: You cannot send that many emails in such a short period of time.

Mary Beth's Blog

I want to eat real food. I want my family to eat real food. Armed with this plan, I know I can do it. I am a real person, with real kids in a regular ol' kitchen cranking out dinner. Find out my inspiration for the menus, what's happening in my kitchen, and the achievements on the kid-friendly front.

My Latest Obsession

2014-08-07 | 0 comments

I get on food kicks. I become obsessed. I will make something over and over because I have fallen madly in love with it. It could be a new ingredient like dried guajillo peppers or tarragon mustard. Or, it’s a process like making a wild mushroom pate or Thai spring rolls. I will see it made on TV and take off like a shot to the market. Cut to 3-4 attempts and a post apocalyptic mess in my kitchen – Ta da!
By far, the best result of my obsessive food nature is when I find something that blows me away with its flavor, ease of preparation and WOW factor. Such is my latest. Ladies and gentlemen, it’s the Padron pepper. These little guys are the bomb.
I saw them in the LOCAL PRODUCE section of the market and grabbed a small basket. They are simple, fresh, fancy little bites of summer  - a touch sweet, super herbaceous and every once in a while you’ll get a hot one. And, as yummy as they are, they are equally easy to prepare. Here is my favorite way:
Heat 1 tablespoon of olive oil in a very hot cast iron skillet. Throw the peppers in and cook for 4-5 minutes or until they are just beginning to soften and blacken a bit. (I like to shake the pan around and make a real show of it!) Transfer to your serving dish and hit them with a generous amount flake salt.
Up next? I just saw someone make an espresso granita –I can do that!


No comments yet.

Leave a Comment





Recent Comments