It was one of those glorious mornings that just begged for something comforting—something warm, fragrant, and made with love. Enter these Apple and Persimmon Cinnamon Muffins. The aroma of apples, persimmons, and cinnamon baking in the oven filled my kitchen like a cozy hug. Can read more
Stuffed Peppers with Ground Beef and Rice is a recipe that I can say with the confidence I know how to make blindfolded. It is the eldest son’s favorite meal. Stuffed peppers are one of those meals that it does not take too much of read more
Autumn will arrive in a few more weeks! Even though I adore springtime, autumn colors are always so breathtakingly gorgeous, and after this oppressive and hot summer, it’s finally time for some cooler waves to come our way.
When I offer food and recipes, I enjoy having personal conversion. One of those things is what I tend to do most often.
What better way to begin it than with bread recipe, in this case cornbread.
Speaking of fall, I already informed you that my blog’s fourth anniversary was quickly approaching.
4 years of effort and commitment. Seriously, it requires so much effort and sacrifice. Like many other bloggers, I started blogging as a hobby.
However, I didn’t want this to be simply a “hobby,” so I started learning about every aspect.
(RE-EDITING IN 2022- THIS IS BITTERSWEET TO READ. I just reshoot new pictures and as I read it I am just in tears because it’s almost my 12th year blogging anniversary soon).
Believe me when I say that along this path and my writing career, I have literally had people laugh in my face when I have mentioned what my profession is. An “Food Blogger”?
What kind of a job is that? Okay, I understand… It seems like everyone is a blogger these days, but in order to thrive, you must put in a lot of effort, just like you would in any other career.
This is especially true if you are a “food” blogger because you cannot even begin to comprehend the size of the food blogging community. It blows your mind.
Is it really my intention to persevere, to learn, and to break through the formidable barriers necessary to be heard and taken notice? I came to the conclusion, “Hell yeah!” when I let those thoughts go.
Like any other person, I am deserving of it!
Move forward four years. I’ve worked for some incredible brands, been published in a few magazines, and learned a ton about advertising, promotions, coding, photography, food, and marketing. Not to mention, I discovered so much about myself!
The best part of this is when you receive fan mail. What? fan mail? We receive those in addition to business emails and recipe requests, yes. And it really is sweet!
It gives you both a solid foundation and the ability to fly.
I connected with so many incredible, brilliant, and intellectual people that I now refer to as my virtual family, despite the fact that I am unable to connect a real one on any level—physical, mental, or emotional.
You are the reason I will continue doing this with high energy and enjoy every minute of it, aside from my husband and our three children!
I appreciate you coming to my site, trying my recipes, and even just saying hi. Thank you so much for your support, and I hope you continue to enjoy my blog for years to come. Cheers!
If you decide to make these tasty and rather easy Cornbread with Jalapeño do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.
Tap on the link for my Amazon Store and items that I am using for my BBQ Party!
NOTE:
SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.
In the other news, I am opening another blog, Lifestyle Blog! I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!
I love bread and cornbread is one my favorite especially to munch on when I need a snack in the middle of the day. I enjoy it with some butter or honey. I hope you like it just as much!
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Most of the time my weekends are working. I don’t know why, perhaps I just got used to it; Testing recipes, photoshoots and editing are just part of my Saturday and Sunday. When blogging got a little bit more serious for me, my social life read more
Beef and vegetable casserole completely stole my heart. You know when you try something and it just clicks with you in every possible way?! It was just fantastic from the taste to the aroma. As my hubster smelled the food coming out of the kitchen, read more
Happy beginning of the week! I am already looking forward to Friday, aren’t you, too? Again I’ve been busy in the kitchen making those quick and simple recipes that even my 10 years old can do it. In fact, last night all three of them were making a mini chocolate chip with nuts muffins for their breaky, while my nose was in the computer screen working. I love that!
I love when they ask me: “can we do something for you, mom?” It’s that much sweeter and tastier, even though they might not look like barkers muffins we munched on them last night as well as this morning but let’s talk about these peppers right now.
These are super simple and so delicious. If you do happen to love pepper and of course cheese than this combo will win your heart.
A while ago, I talked how my hubby loves peppers but only raw and for some reason green, on the other hand when I made roasted peppers in garlic and sour cream sauce he literally mopped the baking pan with the bread, of course after some negotiations.
So today I decided to win him over again with just a bit different version, and he loved it.
Amazing taste, little kick from the garlic and sprinkle or two of chili flakes, beautiful marriage between cheese and sweet peppers-it is must try a recipe!
These peppers are great with grilled meat, or fish. You may use even spicy peppers. Instead of Queso Fresco Cheese, I suggest Feta Cheese, but be careful how much salt you use because Feta is much saltier than Queso Fresco I added rosemary on the end just for the picture, and I got to say I wish I added a spring of it when it was baking or better said steaming under that foil. It gave me a wonderful aroma. So you might try that idea too.
