Kabobs are one of those foods that are easy to make and fun to eat. As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef? What about pork?” And I realized I had never made a pork kabob before!
Last year, I was diagnosed with Hashimoto’s Thyroiditis, and was told to eliminate all carbohydrates, processed sugars, and dairy from my diet. The reality of that wasn’t very exciting as you can imagine for a foodie like me, and I found it very challenging when eating out or cooking for my family.
Fast forward to a year later having learned to experiment with my limited ingredients and you get this tasty, healthy stir-fry.
November brings cold chilly days, which means its soup weather again! (YAY!) And what better way to chase the chill away than a big bowl of hearty Lentil and Chorizo Soup?
No, you didn’t misread my recipe title. I have honestly found the most ridiculously easy way to make fresh ricotta cheese. In fact, now having made this three ingredient, sweet, creamy delight, I can say without any hesitation that I will never buy pre-made ricotta cheese from the store ever again. EVER! The level of texture and flavor in this ricotta was, well….ridiculous!
What do you get when you give a sixteen-year-old girl who loves pasta free reign in your kitchen? You get spicy, flavorful, creamy, luxuriant pasta bliss!
I love cooking with my daughter, and this recipe is great for a young cook. The directions are simple and easy to follow, and cooking the pasta in the liquid uses the starch from the noodles to naturally thicken the sauce. It’s a one pot meal. Brilliant and delicious!
I’m on a sandwich kick lately so today isn’t about what’s for dinner, it’s all about lunch, specifically Father’s Day lunch because this is a dad sized sandwich.
This recipe is a twist on my husband’s favorite Thai Beef Salad recipe I posted last July. And with all yummy sandwiches, one of the most important ingredients is the bread. I used my favorite Ciabatta bread because I knew it would be the perfect texture and thickness to hold up to the mound of tender roast beef, the layer of spicy, creamy mayonnaise, and the crunchy acidic dressed vegetables.
This hearty dinner is perfect during the cold winter months when you want a ‘stick to the ribs’ meal. The salty, crispy meat is a wonderful contrast to the buttery, creamy polenta, and will warm you from the inside out!
Here’s a spicy little appetizer to serve your Valentine this week, and they have everything you want in a dumpling. The tender, chewy wontons filled with tender pork, spicy habanero pepper, fresh ginger, green onion, and just a touch of sesame oil burst with flavor.
You think a box of chocolates is addictive? Wait until you try these.
I love making this pasta dish when we have company over because you can prepare the sauce ahead of time and allow the flavors to blend and deepen until you’re ready to warm it back up in time for dinner. I’m also a believer in the rule that you should always cook with the wine you plan to serve with the meal. The peppery, currant, berry flavor of Syrah wine adds a deep richness to the sauce and wonderfully compliments the earthy mushrooms, spicy Italian sausage and bright licorice essence of the fennel.
The flavor and texture of a pork loin after it’s been basted with honey and roasted with onions and pears infuses the meat with a tender, smoky sweetness. Served with orzo pasta prepared using briny green and kalamata olives and nutty chopped pistachios, and you have a hearty dinner with a myriad of delicious tastes and textures.