Comments for Host The Toast http://hostthetoast.com a Kitchen Kapers blog Thu, 02 Jul 2015 16:42:02 +0000 hourly 1 http://wordpress.org/?v=4.2.2 Comment on Bacon Bourbon BBQ Chicken Kebabs by Fourth of July Party Ideas and Essentials | Hm etc. http://hostthetoast.com/bacon-bourbon-bbq-chicken-kebabs/#comment-303026 Thu, 02 Jul 2015 16:42:02 +0000 http://hostthetoast.com/?p=2803#comment-303026 […] Bacon bourbon barbeque chicken kabobs, from Host the Toast […]

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Comment on One Pot Spicy Chicken Riggies by Morgan http://hostthetoast.com/one-pot-spicy-chicken-riggies/#comment-303019 Thu, 02 Jul 2015 16:33:00 +0000 http://hostthetoast.com/?p=2249#comment-303019 Thank you for letting me know about the ad, Lynn! I haven’t noticed it, it must be an issue with one of our networks. I’ll fix it ASAP!

And I’m so glad you like the Chicken Riggies!

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Comment on Hickory Peach Ice Cream with Candied Bacon by Travis Boyd http://hostthetoast.com/hickory-peach-ice-cream-with-candied-bacon/#comment-303017 Thu, 02 Jul 2015 16:24:55 +0000 http://hostthetoast.com/?p=4573#comment-303017 0_0 YES YES YES A THOUSAND TIMES YES!!!

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Comment on Maple Bourbon Brown Butter Peach Pie by Hickory Peach Ice Cream with Candied Bacon - Host The Toast http://hostthetoast.com/maple-bourbon-brown-butter-peach-pie/#comment-303014 Thu, 02 Jul 2015 16:19:50 +0000 http://hostthetoast.com/?p=3321#comment-303014 […] I have spent the past week coming up with excuses to make it again. Like what if I served it over Maple Bourbon Brown Butter Peach Pie? What if I stuffed it between brown sugar cinnamon poptarts and turned it into an ice cream […]

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Comment on One Pot Spicy Chicken Riggies by Lynn http://hostthetoast.com/one-pot-spicy-chicken-riggies/#comment-303011 Thu, 02 Jul 2015 16:12:22 +0000 http://hostthetoast.com/?p=2249#comment-303011 I live in Utica, but didn’t grow up here. Riggies are one of the things I LOVE about the food here. Utica Greens are awesome, too. My only input is that I ALWAYS start Riggies with at least half an onion (if not a whole onion), minced and sautéed.

We don’t drink or cook with alcohol, so I used a combo of stock and water. The acid from the jarred cherry peppers was enough for us.

Came out awesome — and warmed up nice from frozen, too!

MY ONE COMPLAINT IS ABOUT THE WEB SITE — THERE’S A VIDEO AD RUNNING ON THE RIGHT HAND SIDE THAT KEEPS FORCING ME TO SCROLL UP AND DOWN. IT’S REALLY ANNOYING.

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