Gochujang and Thai-Chili Pork Stir Fry

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.

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Ridiculously Easy Home Made Ricotta Cheese

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!

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Grilled Scallops with Bacon-Shallot Vinaigrette

 

Have you ever eaten a bacon wrapped scallop?  If your experience was anything like mine, either the scallop was sweet and tender, and the bacon was raw and chewy, or the scallop was annihilated and the bacon perfectly crispy.  It’s pretty obvious the dish is virtually impossible to master.

As an alternative, this recipe still gives you the flavor pairing of the scallop and the bacon, except the bacon is crispy as it should be and the scallop is still tender and sweet.  The tangy vinaigrette also adds a nice level of acid to even out some of the fat from the bacon. I served the scallops with prepared couscous as an entrée. However, this would work well as an appetizer too.

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Citrus Marinated Chicken with Grilled Pineapple and Pickled Jalapeno Relish

While I was staring at the jar of delectably pickled jalapenos I used for my last food blog; I decided to use them again here and marry them with some grilled pineapple to make a sweet/spicy relish to accompany the citrus flavor in the grilled chicken.

The ingredients list here looks long, but the recipe is really quick and easy to put together aside from the marinating time for the jalapenos and chicken breasts. I guarantee it’s worth the wait!

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Cajun Chicken and Andouille Fettuccini Alfredo

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!

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Honey and Smoked Chipotle Butter Grilled Shrimp

This week’s tantalizing dish is using the honey and smoked chipotle butter recipe I posted last week, which has become my family’s favorite flavor. Even my daughter, who is picky about eating shrimp, absolutely loved these grilled, glazed beauties. They were tender, sweet, smoky, and had just the right level of spicy.

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Thai Beef Sandwich

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.

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Grilled Chicken on Ciabatta with Spicy Olive Relish

Everything about this sandwich was delicious.  And even though I’m supposed to be cutting carbs out of my diet, I had to cave this one time because the toasty ciabatta bread was just too good to pass up!  The combination of ingredients here was foolproof.  The juicy, tender grilled chicken melted the provolone to a yummy warm, gooeyness, and the crunchy, briny, spicy relish was all you needed for a condiment.  I’m already thinking about when I’ll make this sandwich again!

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Grilled Tilapia Street Tacos with Tomatillo and Jalapeno Salsa Verde

Cinco de Mayo is coming up on Friday so what better way to celebrate than this healthy, spicy dish? I don’t know if it’s the simplicity of ingredients with big, bold flavors, or the fact that they’re so easy to prepare, however, I have absolutely fallen in love with the whole concept of street tacos. You can fill them with just about anything and top them with an unlimited number of garnishes and they taste amazing.

The grilled tilapia in this recipe is light, flaky, and picks up the flavors of the cilantro lime marinade beautifully. And there are two schools of thought when it comes to salsa verde. You can either roast the veggies first then puree them for a smokier flavor, or you can prepare them raw and fresh like I did here. The clean, boldness of the tomatillos, peppers, and cilantro marry so well together, they’re absolutely addictive. In fact, several spoonfuls of this salsa verde were eaten all by themselves without the tacos!

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