I made Pulled Pork - my first attempt - for the 4th of July. I was nervous because I don't have a smoker and I'd never made it before, but luckily my instincts kicked in, the improvising went my way, and I ended up with something FABULOUS. It's a bit too long to do as an E. Bites recipe - 12 hours in the fridge and 10 in the oven - but it was SO freaking good, I had to give you my recipe (adapted from this one) here goes:

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NO NEED TO SAY ANYTHING ABOUT THIS VIDEO: ENJOY ENJOY ENJOY ENJOY ENJOY ENJOY ENJOY and HAPPY INDEPENDENCE DAY!!!!

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Ingredients

  cake batter

-1 tart (green) apple, 1 sweet (red) apple: peeled, cored & chopped apples

-1 stick unsalted butter plus more

-1 1/2 cups dark brown sugar

-2 large eggs

-2 cups all purpose flour

-1 tsp baking soda

-1 tsp ground cinnamon

-1/2 tsp salt

-1 cup sour cream

-1 tsp pure Vanilla extract

  crumble topping

-1/2 cup packed dark brown sugar

-1/2 cup all purpose flour

-1/2 tsp ground cinnamon

-4 Tbsp unsalted butter, softened

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The snippet below comes from fangirl Jenny who does the online-cooking thing over at Jennylearnstocook.com. In the video, Jenny puts a spin on our Chicken With Mushrooms recipe, and we're posting it because we get a HUGE SMILE when fans and friends have success with our recipes in their own kitchens. Also, we love to see the different ways people find to take our basic molds and make them their own. LOVE LOVE it!

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It's Sunday and while I did cook today (episode...46 I believe. You'll see it in a few months) I actually spent most of my day reading. You see, I bought myself a gift this week:

...and, well, yes, I've fallen into the Julia Cliche. Not only have I seen the movie about 7 times (not exaggerating - I love me some Meryl) I've now resigned myself to reading this whole book...or as much as I can get through without losing complete interest like I did with "My Life In France". I hope I can read and retain at least some of the information in this book. It is chock full of good stuff, which is what I like about Julia in general.

You see, I've been on a Julia kick recently. It all started when I was advised to study the greats of my "profession," aka: people who cooked on TV and who had success with it. So I went out and bought myself some Julia Child on DVD (and the book, too) and I started to take notes. What I learned is that Julia was a wealth of information - she covers not only the HOW of culinary technique, but also the WHY, which is why I think she was so special. I appreciate that she tells you how  to beat egg whites and also WHY her method works. Something with air bubbles...

Anyway - I'm a Julia fan - and I get it now. I see why people loved her. Lady was funny. If you're interested in learned to cook, I suggest you go the cheap route and invest in some Julia DVDs. They're pretty great.

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If you're like me and you live in a small, air-conditionless apartment in the sweltering inferno that is Brooklyn in the summertime, then you'll appreciate how difficult it is to cook in June, July and August. That said, I cook for a living (OK, as a hobby) so I have to find a way to make it work. Today's method: showcasing a dish that involves little to no ACTUAL cooking: my signature Summertime Pasta

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Ingredients

-1 12 oz. box Ronzoni Garden Delight Pasta (Linguini or Spaghetti)

-1 red pepper, roasted and sliced

-1/2 cup sundried tomatoes, chopped

-2 Tbsp capers

-1 Tbsp Italian Seasoning

-Juice of 1 lemon

-olive oil

-1/2 cup to 1 cup shaved Parmesan cheese

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I'm going to try to start blogging more about food and my life in general. Bear with me, I am an inconsistent blogger at best. But people have been positive about my blogs and I think it'll add to the site, so here I go...

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Congrats to our winner - Eric Jacobs! Eric just won a $25 gift certificate to Jamba Juice courtesy of Economy Bites & Snubbr.com!

Stay tuned to Economy Bites for more contests and giveaways! We love to give you free stuff -KA CHING!!

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Summer is the season of the tomato and I am a tomato-aholic! I can eat fresh tomato salsa by the pound (ask the boyfriend, he's seen me do it). Today's recipe hilights one of my favorite tomato types: the Tomatillo!

The Tomatillo is a small, green fellow. He is essential to Mexican cuisine and he's the star ingredient in today's dish: Enchiladas Verdes.  

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