Featured Friday

Blueberry Blue Corn Pancakes

May 13, 2011

I saw these blue corn pancakes on Amy of Veggie Obsession‘s food blog a couple months ago, and it’s a shame I haven’t made them until now. These are the best pancakes I have ever had (though, I love the flavor of blue corn, so of course they are). The blue corn makes the pancakes [...]

How to Make Your Own Vanilla Extract (Because It’s Cheap and Easy)

May 6, 2011

1. I go through a lot of vanilla extract. 2. Storebought vanilla extract is expensive. 1+2 is not a combination I like. Vanilla extract is not only unbelievably easy to make, but a lot cheaper than storebought vanilla. Basically, you put a couple of vanilla beans in some vodka, and keep topping it off with [...]

Featured Friday: Pork Potstickers

April 22, 2011

I have yet to meet a person who doesn’t like potstickers. They are like the ravioli of Asia and are little happy packages of powerful flavor. You can basically put anything you want in them too. This recipe uses ground pork, but you can also put shrimp in there, chicken, beef, or make them veggies [...]

Featured Friday: Spiced Carrot Pancakes with Maple Syrup

April 1, 2011

Carrots in a pancake? I know, who would think to put carrots in a pancake? Mallory would. Mallory is one of the foodies I chat with frequently, and she runs a blog called Total Noms with some pretty nomtastic recipes. While perusing several blogs to see who I would feature for my post today, I [...]

Featured Friday: Persian Pomegranate and Walnut Chicken Stew

March 25, 2011

Stews generally aren’t the most attractive of foods, but they stick around because what they lack in appearance they DEFINITELY make up for in taste. This stew was an absolute treat to make. I was standing over the stove, fanning the aromas toward my nose and thinking ‘who needs Bath & Body Works when aromatic [...]

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Welcome to Fifteen Spatulas!

I'm Joanne Ozug, and this is where I share my scrapeworthy recipes. My cooking mantra is to make dishes that inspire people to scrape and lick their plates, because in my mind, that is the sign of a truly successful dish.
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