Salmon “Bulgogi” With Bok Choy and Mushrooms
I had a few friends over for dinner and as usual was looking for a quick recipe to make. I found this on epicurious.com as I do with most recipes. What appealed to me most is how quickly this salmon dish is made. The marinade time is 5 minutes and cooking time less than 10– … Continue reading
Stuffed Chicken with Tomatoes
I randomly bought a pack of chicken breasts the last time I was grocery shopping and felt like trying out a new recipe to make them. I consulted my trusty What to Cook and How to Cook It book and found this recipe which I have been meaning to try for a while. It calls … Continue reading
Thai Barbeque Chicken
As an accompaniment to our Papaya Salad, we decided to round out our traditional Thai dinner with a Thai-style marinated barbeque chicken. We served this with store bought Thai Sweet Chili Sauce, although you can try making your own with this recipe. The only thing missing was some steamed sticky rice, but think that shall … Continue reading
Honey Lime Shrimp
I had a bunch of leftover tropical salsa from our Cajun Chicken with Pineapple and Mango Salsa recipe, and so I decided it was taco time! I found a bunch of jumbo shrimp on sale at the store and I came across a recipe for Honey Lime Shrimp with Margarita Slaw that I wanted to … Continue reading
Cajun Chicken with Pineapple and Mango Salsa
Jen and I were having a few guests over for dinner on a weeknight and needed a delicious, but quick recipe to cook. I found this in my new What to Cook and How to Cook It book, which by the way, is awesome and has amazing food photography. The recipe calls for whole chicken … Continue reading
Homemade Pesto with Penne Pasta
The basil in our Aerogarden has been growing wildly lately and needed to be, umm, harvested. To maximize its usage, I decided to make pesto because it would use the most basil and make something we haven’t tried in a while. I combined regular and lemon basil since both needed to be used up and … Continue reading
Salmon with Pomegranate Orange Salsa
In typical Jen/Natalya fashion, I was trying to search for recipes that could incorporate leftover ingredients from previous meals. This time the ingredient du jour was pomegranate. I had used it for the Turkish-Spiced Chicken Kebabs with Pomegranate Relish and had leftovers. So I searched the web and saw this South-American inspired recipe (courtesy of … Continue reading
Yakisoba
Yakisoba is normally in Japanese cuisine and translates to “fried noodles.” The noodles are made from wheat flour, similar to ramen noodles. To make this dish, I would compare this closely with fried rice, as both dishes are stir fried and can use similar ingredients. Feel free to add different meats and veggies in your … Continue reading
Rack of Lamb with Caramelized Shallot and Thyme Crust
When I was brainstorming dinner ideas last week, I was not really inspired by anything in particular, except the need to “cultivate” the crops of our Aerogarden. We’ve been using the basil to make Insalata Caprese, but the thyme and oregano have been growing like crazy and needed to be used. So I consulted one … Continue reading
Chicken Puttanesca
I had some leftover anchovy fillets from making a Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and I was trying to figure out what to do with these little fishies. Last time I had cooked with anchovies, it was for Spaghetti alla Puttanesca, a spicy and salty Southern Italian dish that consists of … Continue reading
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