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
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
Corned Beef Hash
When I was growing up, corned beef hash was a staple for weekend breakfast in our household. However, my family would always just buy the pre-made corned beef hash from the can and skillet it up to serve with eggs. When I decided to surprise my parents with a last-minute trip home and to greet … Continue reading
Honey Lemon Salmon on Watercress Salad
As per usual, I wanted to cook a simple healthy meal and came across this recipe on epicurious. The beauty of this particular salmon dish was that it required no complex ingredients, the prep time was only a couple minutes, and it pairs well with so many side dishes. I chose to serve the salmon … Continue reading
Super Chili
I made this chili for Super Bowl Sunday, and while I am a bit sad the 49ers aren’t playing today, this deliciously hearty bowl of chili has made my stomach very happy! I found two super easy chili recipes on AllRecipes.com that I decided to combine to make my chili: Debdoozie’s Blue Ribbon Chili and … Continue reading
Garlic Parsley Potatoes
This dish is also called our “scrap potatoes” because this was thrown together with a bunch of leftover ingredients from our Thanksgiving Eve dinner. I used the excess herb butter juices from the Whole Roasted Chicken, extra potatoes from the Purée of Garlic Potatoes, and fresh parsley from the Marinated Mushrooms. Every time I make … Continue reading
Our Third Annual Thanksgiving Eve Dinner
Last Wednesday, Natalya and I hosted Thanksgiving Eve dinner for a bunch of our friends who, like us, have no choice but to stick around the city during this foodie holiday because of work Friday. Our first year, we made the mistake of not making it clear to our guests we were preparing legitimate food … Continue reading
Mini Caprese
Insalata Caprese is a simple Italian salad made of mozzarella, tomatoes, and basil. When you downsize all the ingredients to bite-size form, you get the perfect party appetizer that is both refreshing and, well, really cute. I prefer to keep my Mini Caprese salad skewers very simple; I use the same olive oil + balsamic vinegar + … Continue reading
Roasted Brussels Sprouts with Crispy Shallots
For our Thanksgiving Eve Dinner, I wanted to roast a side dish of Brussels sprouts but make them a little more exciting than usual. I found this recipe for Roasted Brussels Sprouts with Shallots and Wild Mushrooms and used it as inspiration. I didn’t have the time (or extra mushrooms) for the whole recipe, so … Continue reading
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