This week’s meal prep we tried two very different cuisines by going with Thai and Indian.
Grilled Harissa Chicken and Grilled Umami Chicken with vegetable hash and sweet/spicy roasted sweet potatoes, Chicken Taco Lettuce Wraps and Caprese Salad Three is the magic number when it comes to meal prep. If we can get 3 different dishes made for… Read More
After traveling to Puerto Vallarta recently, I was already beginning to miss Mexican food. Especially the seafood that is so fresh and delicious. It’s kind of funny how this recipe came about because when I went shopping at one of my favorite… Read More
I have been going and trying a few different ramen restaurants lately and it has given me a new appreciation for a good soft-boiled egg. If you’re like me and ever go to a ramen restaurant and they serve you a fully… Read More
This week we’re cooking again made what seems to be our quota of 3 dishes each. I keep saying to myself every week, “I’m not going to cook”, but the cold weather makes me want comfort food all the time. So here… Read More
What’s great about the winter time? Slow cooking that’s what. What’s great about slow cooking? Just about everything. The longer your food has time to cook, the more developed the flavors get. Not only that but you can throw everything together in… Read More
Another week and another successful meal prep. I can’t say enough good things about meal prep. It has helped me save money, monitor portion control, eat healthier and save time. If I can just cut down on all the extra-curricular stuff like… Read More
Sometimes when I’m scrounging through the odd pairing of ingredients in my house, I come up with weird sounding recipes that surprising turn out well. That’s how this one came recipe came about.
I am a big fan of Middle eastern/Mediterranean foods and flavors. My first job in a what most would consider professional kitchen was in an upscale Mediterranean restaurant. I still have occasional work nightmares from my time working there because I was very green, but eventually moved up to one of the lead chefs. In the time I spent there, it introduced me to some dishes and recipes that I was familiar with so I learned a lot. Recipes using grape leaves like dolmas, tzatziki, escalivada, Spanish tapas and sauces like romesco and charmoula were new to me but became some of my favorites.
Making your very first batch of Kombucha can be overwhelming. It was something I wanted to try for a long time but was very apprehensive. I finally pulled the trigger and decided the easiest way to jump into it was to buy a kit and after it arrived all apprehensions were gone.