Cinco de Mayo Fiesta!
Happy Cinco de Mayo everyone! May 5th commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. In the US, this date is observed as a celebration of Mexican heritage and pride, which in present day loosely translates to people drinking a whole lot of tequila and cerveza. … Continue reading
Taco Salad with Roasted Chickpeas and Cilantro Lime Dressing
I stumbled across this recipe from deconstructingthehome a few months ago and was immediately infatuated. Chickpeas aren’t an ingredient I am used to stocking so the recipe photo link just sat there tantalizing me for weeks on my “Recipes to Try” Pinterest board. Finally, I came across a tower of chickpea cartons on sale at … Continue reading
Roasted Chickpeas
I am obsessed with roasting. It is so much more flavorful than boiling, so much healthier than frying, and so much easier than sautéing. The only cooking method better than roasting is grilling; however, I don’t have a barbeque grill and our mini Foreman can’t really compare. I already love roasting asparagus, butternut squash fries, … Continue reading
Salad with Buttermilk-Chive Dressing
I was set on the idea of making my Almond and Pecan Crusted Chicken and I decided to serve it with some Roasted Sweet Potatoes. I was looking for another good side dish to complement the meal and was looking for something lighter. I came across a recipe for Almond-Crusted Chicken and Nectarine Salad with … Continue reading
Roasted Sweet Potatoes
I decided to roast some sweet potatoes to serve with my Almond and Pecan Crusted Chicken. I prepared these sweet potatoes in the same fashion I do for all my vegetables: coating with some olive oil and seasoned with salt and pepper. Simple is best! A lot of recipes suggest adding maple syrup and a … Continue reading
Almond and Pecan Crusted Chicken
I randomly stumbled upon a recipe for Almond-Crusted Chicken With Sweet Potatoes and Asparagus online and was amazed how little work it required to produce such mouth-watering results. As I normally do when trying a new recipe, I made sure to conduct a thorough online search of related recipes and reviews to determine how to … Continue reading
Quinoa Salad Tabbouleh-Style
My quinoa addiction started during my holiday in South America, where I ordered this refreshing quinoa at almost every meal. I find the taste of quinoa itself to be quite mild, maybe slightly nutty, but I absolutely love the crunchy texture and fluffy consistency. Sometimes I feel like I am betraying my natural affinity for white … Continue reading
Spring Pea and Cabbage Slaw with Old Bay
Last year, Natalya and I attended the Meatball Master Class at the De Gustibus Cooking School which was taught by Daniel Holzman of the The Meatball Shop. This refreshing Spring Pea and Cabbage Slaw was served with Mini Maryland Crabcake Balls, and it balanced the saltiness of the crabcakes quite well. Daniel recommended to use … Continue reading
Mini Maryland Crabcake Balls
Last year, Natalya and I attended the Meatball Master Class at the De Gustibus Cooking School which was taught by Daniel Holzman of the The Meatball Shop. The first item served were mini crabmeat and potato chip “meatballs” with old bay and pea and cabbage slaw. I loved the addition of crushed kettle cooked potato … Continue reading
Hazelnut Aioli
We recently bought the Ninja Kitchen System 1100 (dual blender and food processor) and I was so excited to try my hand at making all my own sauces with my snazzy new food processor. After my recent Hollandaise adventures, I decided to try another classic French sauce: aioli. Aioli is a traditional Provençal sauce made … Continue reading
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