So it’s become abundantly clear that this partnership with Ship and Dip is going to be one of the tastiest projects I have ever done. I’m only on the second month and I already experience Pavlovian-style salivation when that little brown box arrives at my doorstep.
Whereas last month I sat, researched and brainstormed for a bit before deciding which condiment I was going to use in my cooking at how, this month I wanted to challenge myself to create something completely on the fly. I opened up my box, took a look at the condiments, and using only ingredients that I already had in my fridge, made this month’s featured recipe. It’s a Pulled BBQ Chicken-Stuffed Portobello Mushroom!Continue Reading