Ginger Scallion Noodles. Ready in less than 15 minutes + can be made ahead of time + tastes delicious = Yes, please! … Continue reading →
Grilled Chicken and Roasted Cherry Tomato Salad with Herbed Champagne Dijon Vinaigrette
This past Friday was the first official day of Summer! Salads are one of my favorite things to eat on hot days. Not that the weather's been hot here in WA, in fact right now it's pouring rain, but it was a beautiful weekend for the most part and that called for a yummy … Continue reading →
Herbed Champagne Dijon Vinaigrette
Everyone needs a good vinaigrette recipe on hand. This one is it. Robust enough to dress up a main dish salad, yet delicate enough to accentuate any accompanying flavors. If you haven't tried champagne vinegar before, you really need to. Preferred by many chefs, … Continue reading →
Baharat (Middle Eastern Spice Blend)
Baharat, Arabic for “spice”, is a special an all-purpose spice blend widely used in Middle Eastern cuisine. Just a pinch of it adds depth and flavor to sauces, soups, grains, vegetables, stews and meat. Middle Eastern food is phenomenal. Those of you who have taken the … Continue reading →
Nasi Goreng (Indonesian Fried Rice)
Two years ago CNN conducted a poll among 35,000 individuals to determine the world's 50 most beloved foods. The results were unexpected. Guess what ranked #2? You got it, Nasi Goreng! Nasi Goreng, the national dish of Indonesia, translates as "fried rice." A few weeks … Continue reading →
Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola
I received some pasta from Pappardelle's for review. All opinions are entirely my own. In general, I've become pretty tired of store-bought pasta. Do you feel the same? Just a little bit jaded? Even the "flavored" ones lack flavor. Either they don't add enough of … Continue reading →
Chicken Wellington with Morels, Caramelized Onions & Gorgonzola
Puff pasty is divine. What puff pastry dish doesn't taste good? Whether sweet or savory, puff pastry is manna from heaven. Light, crispy, airy, delicate. It's exact origin is unknown. Some have attributed it to Claude Gelée, a French painter in the 17th century, … Continue reading →
Best Homemade Gyros with Tzatziki Sauce
Last week I posted my recipes for Greek Tzatziki Sauce and Greek Seasoning Blend. Now it's time to combine those two recipes to make a third one! One that you're going to fall in l.o.v.e. with! Growing up in Germany, there were Gyros and Döner Kebab shops and stands … Continue reading →
BEST All-Purpose Greek Seasoning
Several years ago I spent some time trying to develop the perfect all-purpose Greek seasoning, experimenting with ingredients and ratios. I finally cracked it at that time. And now I'm going to unleash that secret and share it with you! This is an excellent blend to use … Continue reading →
Greek Tzatziki Sauce
Delicious homemade Greek Tzatziki Sauce. Easy to make and thoroughly delicious. Serve with Greek Gyros, as a dip or salad dressing, with felafels, sandwich wraps, baked potatoes, with grilled meat or fish, or added to mashed potatoes. More yummylicious Greek recipes … Continue reading →
Crispy Panko Chicken With Apricot Dipping Sauce
These crispy panko-battered and fried chicken strips are delicious as a snack, starter, or as part of a main course meal. Panko breadcrumbs originated in Japan and form the perfect coating for this chicken (and many other meats and fish as well). Panko breadcrumbs have a … Continue reading →
Geschnetzeltes (Creamy German Hunter’s Sauce)
Geschnetzeltes (prounounced geh-shnet-sel-tess), German for "sliced meat", is a sauce with pork or veal, mushrooms and cream that is popular throughout Germany and Switzerland, some versions named Züricher Geschnetzeltes. Traditionally served with Spätzle, egg noodles, or … Continue reading →
Panch Phoron (Indian Five Spice Blend)
Panch Phoron (also called panch phoran or paanch phoron) literally means "five spices." It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. The spices are left whole … Continue reading →
Pulled Mango Chicken or Pork Sandwiches
If I'm going to give you a recipe for a condiment, like my homemade Mango Chutney, I'm also going to provide you with some creative and tasty ways to use it. So far we've had the Mango Chutney Chicken and the Grilled Cheese and Chutney Sandwiches. Here's another one: Low … Continue reading →
Hungarian Mushroom Pasta
This is the pasta sauce version of my popular Hungarian Mushroom Soup. I had noted at the end of that recipe that the soup was fantastic as a sauce and simply required extra thickening to transform it. We had family over this past weekend and I made this sauce version … Continue reading →
Indian Mango Chutney
Winter brings with it a generous harvest of tropical fruits. And though National Mango Day is August 14th, you've probably noticed some good deals on mangoes lately. I scooped up a basket full of them to make a big batch of Indian Mango Chutney to bottle. Chutney … Continue reading →
Caramel Orange Buttermilk Syrup
My mom makes some of the best pancake/waffle syrups there are. We have several favorites of hers, two of which are her vanilla buttermilk and orange syrups. My husband Todd made some pancakes (yep, those are his gorgeous fluffy pancakes in the picture) and while he did … Continue reading →
Barbecued Pulled Pork or Chicken Sandwiches
Sundays are the perfect day to pull out the slow-cooker. At least in my family. After attending church for 3 hours it's so nice to come home to a ready-made meal. To open the front door, walk in, and be greeted by the aroma of something succulent cooking in the kitchen, … Continue reading →
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