Jones is also partial to cooking with garlic, and uses a head of garlic a week, sometimes two. Some of her recipes are impromptu as well.
"Some recipes just come out of desperation, like I haven't been to the grocery store and I'm trying to put something together with stuff in my fridge and my pantry, and then it ends up being really good," she said.
With Wells living in Idaho and Jones living in Louisiana, many wonder how the two met in the first place.
Wells grew up in Washington and was good friends with the brother of Jones' future husband. Jones ended up marrying her husband while Wells was in Brazil.
Later, the two women began posting on the same Mormon mommy blog and realized one day that they knew each other. Eventually they found they shared an interest in cooking, and decided to start the food blog to have a project to work on and share recipes. It took off from there.
Lime-Chili Steak Rub
1 teaspoon chili powder
1 teaspoon granulated garlic
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/8- 1/4 teaspoon cayenne pepper (If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lime (about 2 tablespoons lime juice)
1 tablespoons extra virgin olive oil
1-2 pounds flank steak, or other good grilling cut (tenderloin, N.Y. strip, and tri-tip all work well)
Juice the lime into a small bowl. Add spices and oil and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty.
Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there.
Let it sit for 15 minutes. During that time preheat your grill.
Place meat on hot grill (barbecue is best, but an indoor grill pan or broiler will work just fine too). If you're using flank steak it should take about 5-7 minutes on each side.
When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Slice in strips against the grain.
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Mini Cheesecake Tarts
12 Nilla Wafer Cookies
2 8 ounce packages cream cheese, softened
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon baking powder
1 tablespoon fresh lemon juice
1 1/2 teaspoon vanilla
Foil cupcake liners
Optional Toppings: canned pie filling fresh berries whipped cream chocolate sauce caramel sauce lemon curd
Preheat oven to 375.
With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.
Fill a muffin pan with cupcake liners and place one vanilla wafer at the bottom of each one. Divide batter between 12 muffin papers, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean. They'll puff way up during baking, but they'll settle after being chilled.
When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. It's totally normal and it makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like - chocolate, caramel, lemon curd, etc. Makes 12 cheesecakes.
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