I'm off to Japan for a work conference. I'm so excited to be back in that country! When I was in 5th grade, I spent 1 month in Nagoya, Japan as an exchange student where I got to live with a Japanese family and experience Japan. Things have changed a lot since that trip where I mainly just walked around with a disposable camera taking pictures of castles.
Now, I love to experience a culture through its food. That got me thinking about what I could do to make a dessert that celebrated and united America and Japan. Long story short, I came up with these: Miso Cracker Jacker Bars.
Some of my taste testers say this is one of the best and most unique desserts they've ever had. The miso adds a savory saltiness that balances out the sugary sweetness of the marshmallows and buttery cracker jack. By the way, Cracker Jack is a classic American snack made of toffee coated buttery popcorn mixed with peanuts. Now are you getting it? It's basically a rice crispy marshmallow bar with cracker jacks instead + miso.
One of the most common questions that people ask me is "how do you find the time to cook all of that delicious looking food, go to the gym, and keep up with your job?" I've talked in previous blog posts about how I believe in planning weekly dinner menus. One easy way you can do that is by cooking a protein in bulk and using it in different ways.
In this post, I'll show you how to slow roast a big hunk of beef that you can use in sliders, tacos, stews, and so much more!
Here's a delicious slider that consists of a slow roasted beef that mops up a warm spicy bbq sauce and is served with a low calorie yogurt slaw. It's all held together with toasted Hawaiian sweet rolls, the most underrated carb in existence. I plan on making these for my Super Bowl party since my Southern mother-in-law is going to be rooting for the Carolina Panthers!
