It sounds weird, but Honey and Mayo Chicken is amazing. I got it from a new Bento recipe book I bought and now I’m going to show you how to make your very own bento! Welcome to Foodie Friday!
For this Foodie Friday, I’m going to show you how to make this Cilantro Lime Shrimp and Coconut Rice. The coconut rice tastes sweet without the use of sugars and clocking in at 487 calories per serving, this is a nice dinner to have once in a while!
Tamagoyaki is an extremely common food found in Japan. It’s often served with meals and placed in bento boxes. The combination of sweet egg, dashi stock, and nori sheets, makes for a unique flavor that is extremely comforting. Rolling this omelet also creates a visually appealing swirl with the nori sheet inside that will make any bowl of rice seem extra special. Read more
This Thanksgiving may be a little odd this year. It may be more difficult to have large Thanksgiving gatherings, and money is tight, but that doesn’t mean you can’t have a happy Thanksgiving anyway. Thanksgiving at my house will be just my husband and me, and because of that, we’re scaling down how much food we make. I was really excited and happy to find this simple and yet highly delicious tart. It has all those really classic holiday flavors and makes for either a nice appetizer if you happen to have a large family or a tasty side for a smaller family like mine.
Twas a dark and stormy night, and I decided to make this Macabre-Roni and Cheese Stuffed Squash. However, as I added the ingredients, I soon realized I was creating a MONSTER!!! This bubbling, cheesy creation threatened to overwhelm my unsuspecting sauce pot. As lightning struck, and I brought the concoction to my quivering lips I realized my taste bust were ALIVE!!!! While I have scaled down this recipe for a reasonably sized household, it’s potency will none-the-less leave your family ghoulishly grinning for more.
Nothing puts me in the fall mood like these delicious stuffed shells for dinner. They aren’t your typical Italian stuffed shells. These encapsulate so many beautiful savory flavor. They can be a bit tricky to assemble at first, but I assure you, once you make these they will be added to your recipe collection, I know that’s exactly what I did anyway.
So if you like the idea of having sausage, pasta, ricotta, and butternut squash all rolled into one amazing meal, read on!
It’s cold and flu season!!! YAY!!!! Not really, it’s horrible. I don’t like cold weather, but cold weather AND being sick is the worst! But I have the perfect chicken soup that you can freeze and heat up when you need it. I’m going to show you how to make your own chicken broth, and then how to make the actual soup as well as some fluffy dumplings that cook in the broth. It’s so good and I promise you, you’ll never have the canned version again!
If you’re looking to up your culinary craft this weekend, this recipe straight from the French Laundry Cookbook should get you inspired. It’s technically challenging, but should you make it through all the steps you’ll end up with a homemade agnolotti filled with bacon and sweet potatoes, covered in a fresh Sage Cream, and drizzled with brown butter and pieces of prosciutto. It’s a fantastic way to welcome in October, and for me, this was a birthday meal I’m sure to remember!
You may not be able to go to a five-star hotel right now, but that’s no reason not to have a breakfast like you’re in one! This is a really luxurious breakfast and yet it’s not as expensive as you would think. The sourdough and the yogurt help to balance out the saltiness of the Caviar and the Gravlax adds protein and depth to the flavor. This was easy to put together and looked extremely elegant.
Just because Summer is about to be over doesn’t mean you have to say goodbye to seafood. I love this dish because it’s the best of both worlds and I feel fits perfect in that not quite summer, but not quite fall season transition. The sweetness of the scallops complements the richness of the pumpkin and spinach risotto. Also, don’t be intimidated by cooking the scallops or the risotto. It’s not as hard as you think.