Miranda's Kitchen Adventures

I'm thrilled to announce that my new website is almost ready! It's been a non-stop journey to build this new online home for you all. What started as a simple desire to update my site and have my own URL quickly turned into a much larger project. I searched tirelessly for site templates that met my needs and budget, but nothing quite fit. Since this is primarily a hobby, I couldn't justify spending hundreds of dollars on a personal site. So, embracing my inner overachiever, I decided to build it myself. Please know that I have no formal training in web design – and frankly, I'm not sure I want any! I've spent countless hours watching video tutorials, and while I often felt like the awkward kid in the back of the class, I've learned just enough to create a site I hope you'll enjoy. While I anticipate making small tweaks over the coming months, I am 100% satisfied with the outcome. The site should be ready for you to explore in about a week or two. I'll ...

Flipping through social media yesterday, I was inundated with mouth-watering images of margaritas for National Margarita Day. Naturally, I had to have one! I wanted to try a new flavor, and when I stumbled upon this recipe from Confections of a Foodie Bride's blog, I knew it was the one. I've only had blood oranges a few times, but since they're in season and readily available, it was a no-brainer. They completely surpassed my expectations – so good, and her recipe made the perfect two margaritas. Next year, I'm definitely setting a calendar reminder for National Margarita Day! Ingrdients 3 oz. tequila 2 oz. orange liqueur 2 oz. fresh-squeezed lime juice 4 oz. fresh-squeezed blood orange juice, about 4 oranges 1 oz. simple syrup Blood orange slices for garnish Directions In a large cocktail shaker add a small amount of ice, the tequila, orange liqueur, lime juice, blood orange juice and simple syrup.  Shake well.  Pour over small glasses filled with...

Winter is truly the worst. I start counting down the days until spring on March 1st, practically feeling spring's warm embrace. After weeks of frigid weather, I was desperate for a taste of summer. Mexican food, specifically salsa verde, immediately came to mind. While we enjoy Mexican dishes year-round, I tend to make less homemade salsa in winter because the ingredients aren't at their peak. This past weekend, I craved homemade salsa, and I wanted to make salsa verde for an enchilada dish I'll be sharing soon! This was only my second or third time making salsa verde, and since I couldn't remember the previous recipe, I decided to wing it. The result was far superior to my past attempts! I love it when I can just throw ingredients together and create something delicious. I hope you try this recipe soon, in anticipation of warmer days. I know they're just around the corner! Ingredients 2 11 oz. cans whole tomatilos, 1/4 cup of the liquid reserved 3 cloves g...

As a proud new member of the Nashville Food Bloggers , I was excited to be invited to a special preview of Cantina Laredo's Valentine's Day menu this past Monday. It was my first time visiting the restaurant, and I was impressed by its vibrant and sophisticated atmosphere, which I'd describe as "Modern" Mexican. Cantina Laredo offers two "Tres Course" menus, both reasonably priced at $17.99 per person. Their regular dinner menu features enticing dishes such as Enchiladas De Avocado (avocado and artichoke enchiladas with tomatillo sauce over spinach) and Enchiladas De CANGREjO (lump crab enchiladas with spicy chili de arbol cream sauce on vinaigrette-marinated vegetables). I'm already looking forward to trying the TACOS DE CARNITAS (slow-roasted pork with chipotle wine sauce) on my next visit—yum! I had the pleasure of meeting both the General Manager, Matt Langston, and the Executive Chef, Josh Santiago. Their passion for the restaurant and its o...

Although I don't watch much TV these days, I occasionally catch Food Network on Saturday or Sunday mornings. This past Saturday was one of those rare opportunities. Early in the morning, "The Pioneer Woman" was on, and I, being a big fan of her and her recipes, watched her make a French Silk Pie. Immediately, I knew I wanted to try it, especially since Gabe absolutely loves French Silk Pie! What truly intrigued me was her use of a graham cracker crust instead of a traditional pie crust. I was so excited by this! The process is a bit time-consuming, but absolutely worth it. Besides, 20 minutes of mixing isn't a huge deal in the grand scheme of things. I promise you won't regret the time spent once you take that first bite! Ingredients For the crust: 12 graham cracker squares (the large 4 section graham crackers) 1/3 cup unsalted butter, melted 1/3 cup sugar For the filling:  4 oz. unsweetened baking chocolate, melted and cooled 1 cup butter, sligh...

Chicken stock is a pantry essential for me, as I incorporate it into a wide variety of dishes. I often use it in place of water when cooking rice and grits to significantly enhance their flavor. Homemade chicken stock is also my secret ingredient for an exceptionally special chicken noodle soup. If you've never made chicken stock from scratch, you're in for a delightful surprise! It's incredibly easy to prepare and yields a truly delicious result. I typically use the leftover bones from my herb roasted chicken , though a whole uncooked chicken can also be used. It's simply a matter of personal preference; either method will produce a delicious stock! Ingredients 1 whole chicken or the remaining bones of a roasted chicken 2 Carrots, cut into large pieces 2 Celery Stalks, cut into large pieces 1 Large Onion, peeled and quartered 8-10 Garlic cloves, smashed 5 Whole Peppercorns 1 Bunch Fresh Flat-Leaf Parsley* 16 cups water Directions Add all the ingredie...

I first whipped up this dip for Lucy's first birthday, and it was an instant sensation! I'm completely hooked and make it whenever I get the chance. Growing up in the South, pimento cheese was always on hand, so you can imagine my excitement when I discovered this recipe on Pink Parsley's site. I just had to make it, and fast! This pan of gooey, cheesy deliciousness is bursting with flavor and would be absolutely perfect for a Super Bowl party this weekend. Be sure to bring extra copies of the recipe – everyone will be asking for it! Ingredients 1/3 cup Mayonnaise 1/4 cup Sour Cream 6 oz. Cream Cheese 3/4 cup Roasted Red Pepper, diced 2 Jalapeno Peppers, ribs and seeds removed, diced 1 tsp. Worcestershire sauce  8 oz. Sharp Cheddar Cheese, shredded 8 oz. Pepper Jack Cheese, shredded 1/3 tsp. Smoked Paprika 2-3 Scallions, chopped Salt and Pepper, to taste Directions Preheat oven to 350 degrees.  In a large mixing bowl combine cream cheese,...