Archive: Oct 2014

100th Post!

October 29 , 2014 by Marga Munson - in Dessert, Healthy, News, Reviews

Wow, this is my 100th post. I’m pretty excited to have gotten this far, and I am even more thrilled to keep going with The Spicy Spatula. Please keep sharing/posting/RTing my posts. Reaching a wide audience is  one of the ways to make the blog grow, and I’m all about that. Here is a quick […]

Halloween is just about my favorite holiday. Plus, this time of year the weather is starting to turn cool, fall is in the air, and both Mike and my birthday’s are in the 10 days leading up to Halloween. It’s just always a great time. For several years now, I’ve been working on my spooky […]

Mmm… Fried food. Amiright?!? I have breaded my fair share of food in my time in the kitchen. So for this challenge, I wanted to tackle a type of batter that I had not previously used. Mike and I came up with the idea to make tempura. And then, we bumped that volume up to […]

The land of Walmart, 24 hour donut shops, and gluttony in general. Can you tell I’m talking about our beautiful grease-covered country? There are so many things we do well in this country. For the sake of the ‘MURICA themed weeks on 52 Weeks of cooking I decided to make the most unhealthy, calorie-laden freedom […]

I have this vision that appears to me when I think of tenderizing something. It involved an unsuspecting chicken cutlet and an angry woman with a mallet. Perhaps 50 or so years ago tenderizing food was a means of stress relief? We’ll never know for sure! There are several ways to tenderize your food. The […]

When you hear the words “deviled eggs” what pops into your mind? My first thought was a 50’s housewife serving a platter of the little cholesterol bombs at a dinner party. However, the history is deviled eggs is actually much older than that. The eggs are dated back to ancient Rome! According to eating eggs […]

To confit… Or not to confit. That is the question… For this challenge, the idea was to slow cook something in either oil or sugar water. That is the general idea of confit. It’s most well known use is probably for duck confit. This is where the duck leg is salt cured, and then slow […]

There are some days at my job where I can’t wait to get home and pop open a cold beer. I’m pretty sure I’m not alone in the sentiment.  However, beer isn’t only good for drinking. It’s also pretty cool to cook with. For the “beer” challenge of 52 weeks, I decided to make a […]

There are simple joys in my life. Making fresh pesto is definitely one of them. It’s such a snap to put together, and tastes about a billion times better than the jarred variety (plus you don’t end up eating preservatives!). Another reason I make my own pesto… Garlic. You can adapt the recipe to be […]