Tonight at the Haunted Hotel, we are eagerly waiting for my Shepherd’s Pie to cool. I make this version with ground turkey and feta… the spice I use in the turkey gives the pie a flavor profile similar to gyro meat. The top is traditional mashed potatoes with crumbled tater tots for crispness.
I top it with a dollop of tzatziki sauce before serving.
These are my Crazy Cat Lady Cookies. I take them to any gathering held at the home of cat owners. I then immediately deny responsibility for baking them.
They’re very easy to make, you just use the blunt end of a spoon (or marker) to create fake paw prints while they’re still warm.
A choco-holic friend is visiting for Christmas, so I made this Godiva devil’s food cake with alternating layers of fudge ganache and chocolate pudding stacked inside.
Tonight at the Haunted Hotel, we are enjoying my goat cheese baked chicken breast. It sets on a simple bed of locally sourced, shredded lettuce in a light rice wine vinegar & whey reduction, infused with white truffle oil & malt… topped with fresh petite onions… both fresh and flash fried.
Tonight at the Haunted Hotel it’s steak & a mashed potatoe with a side of herb creamed spinach… the dish is loaded with marinades and secret touches that make all the flavors pop.
Tonight at the Haunted Hotel we are having Moroccan taktouka on forbidden rice, with Yuka.
#babettebombshell #hauntedhotel #foodies #foodporn #taktouka #forbiddenrice #moroccanfood #gormetfood
It’s baked ziti tonight at the Haunted Hotel. The salad is dressed in a light Italian mango vinaigrette & mangalitsa pork sausage. Fang likes the prosciutto extra crispy on top of the ziti so the darkness is intentional. Personally, I consider it a spiritual crime against the pig… but the prosciutto drippings are a key ingredient in the ziti, so the slight smokeyness does add something.
Sometimes it’s nice to serve old American standards… like meatloaf. Tonight at the Haunted Hotel, I’m pairing it with artisan cheese salad & homemade garlic mashed potatoes.
