Terrific, tried and true, scrumptious, "scary good" recipes that will make YOU a star in the kitchen
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Caramelized Garlic in the Crock-Pot for #SundaySupper |
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Ten-Minute Chickpea Salad with Feta and Basil from Herbivoracious |
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DIY Chia Meyer Lemonade |
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Fresh Blackberry Elderflower Sorbet for Mother’s Day #SundaySupper |
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Introducing Chia Seeds – from Gag Gift to Super Food |
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Amazing Smoked Trout Arugula Salad with Grapes and Blueberries |
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Cinco de Mayo Tuna Pepper Poppers for #SundaySupper |
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My Best Margarita and Appetizer for Cinco de Mayo! |
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Homemade Nutty Oat Cold Cereal |
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Introducing Beet Greens — The Gateway Green |
Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables!
At ShockD, you’ll find scrumptious, tried & true, scary good recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: DReinhold [at] charter [dot] net
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Nutella Hot Chocolate |
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BBQ Country-Style Pork Ribs in the Slow Cooker |
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Shredded Beef Brisket in the Crock-Pot (BBQ Beef Sandwiches) |
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Dorothy’s Fresh Blueberry Pie Recipe |
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Halloween Deviled Spider Eggs |
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Crock-Pot Caramelized Onions — Slow and Steady Does the Trick |
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Amazing Grilled Corn at Café Habana – Mexican street food meets Malibu |
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Crispy Smashers Recipe (aka Irish Road Kill) |
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Grilled Lemongrass Ginger Chicken Recipe |
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Nutella Fudge Brownies from ‘Desserts 4 Today’! |
Amazing! That thing will last you for days! Do they maintain flavor when they get that big?
Jaclyn, actually, they are better when smaller. They can get a woody core, and the skin toughens. They are still usable, but not as delicate. But you are right…a zucchini like that will last for several meals!