Cuisine
International dishes from around the globe.
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Spicy Green Sauce
Our new love of North African flavors has led us to discover a unique blend of spices and ingredients. This Spicy Green Sauce from City Kitchen,called chermoula offers just that. A slightly spicy pesto-like sauce that infuses the heat of serrano peppers, with the very bright and green flavors of lots of fresh cilantro and scallions, and finishes with a hint of tart lemon zest. We paired this sauce initially with our North African Chicken, but are certain it would be delicious with fish, beef, or lamb.
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Salmon Marbella {Over Toasted Israeli Couscous}
I’m so excited to be sharing this recipe with my new friend and fellow food lover Sandi-A New York Foodie. She’s invited me to do a guest post on her blog, which will be a first for me. I’ve chosen Salmon Marbella, because in a round about way, this dish brought us together. Lemony Thyme was actually the inspiration for this dish….which feels kind of cool. Coming off a full week of Eat Out of the Fridge/Pantry we treated ourselves to a nice big piece of salmon. We tossed ideas back and forth on how we would prepare it but made no progress. I called up our love food photography……
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Thai Red Curry Carrot Soup
Here we go again with Red Curry Paste. I simply love how it’s flavor influences dishes. It’s not spicy hot, just full of wonderful fragrant ingredients. Today I was consumed by a craving for Thai Red Curry Carrot Soup. It began early this morning and by the time noon rolled around my mind was made up. Home I went and within 30 minutes we were enjoying this heavenly soup….it is that easy to make and oh so good.
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Pomegranate, Zucchini, and Avocado Salsa {Share the Love}
A couple years ago, just before the Christmas Holiday season began, I sat down on my living room rug with literally years of issues of Martha Stewart Living magazine scattered around me. I began to bookmark recipes (and decorating ideas) I wanted to try. It is our family tradition that Christmas Eve dinner is comprised of finger foods….some annual favorites, but also a chance for us to experience new recipes. I’m sure I turned down page corners on at least 100 recipes that year, and one of the few that actually made the cut was Pomegranate, Zucchini, and Avocado Salsa.
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Crab Rangoon {with Sweet and Sour Sauce}
Back in the days of apartment living when Chinese food takeout seemed to be a weekly occurrence….we’d always say yes to “do you want to add an order of Crab Rangoon with that?” They’re so good and as we later discovered, remarkably easy to make.
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Flat Iron Steak Fajitas {with Mexican Rice}
We were first introduced to Flat Iron Steaks a couple years ago and they are now a favorite for recipes that call for a nice thin sliced steak. They love to be marinated which is how this quick and easy Steak Fajitas recipe adapted from Simply Recipes begins.
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Mexican Rice {Restaurant Style}
We just love sizzling Steak Fajitas served with all those delicious toppings. And nothing goes better with them than a side of Mexican Rice. I have read at least a dozen recipes for both Spanish and Mexican Rice in an attempt to find one as close to what we get from our favorite Cantina. I had no idea there was a difference between them, but from what I can tell while they both have tomatoes, Mexican rice also has onion and peppers, and is seasoned with cumin. Where Spanish rice uses saffron to get it’s orange-red color.
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Cilantro Lime Shrimp & Avocado Tostadas {Weight Watchers}
It’s funny how one abundant ingredient can spark all kinds of recipe inspiration. For us, it’s what seems to be a never ending bag of Corn Tortillas taking up space in our fridge drawer. Thumbing through my cookbook rack yesterday, I came across my Weight Watchers cookbook and well, let’s just say we may need to visit a couple of these recipes heading into the holidays ;) Tonight we’ll start by adapting a WW Shrimp Tostadas recipe.
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Jalapeño Popper Pizza
When life gives you corn tortillas, it’s a great time to get creative. There are hundreds or at least 30 corn tortillas in a package. We’ve made Chicken Enchiladas Verde, homemade corn chips & salsa, and now these yummy and super easy Jalapeño Popper Pizzas. Coming soon Cilantro Lime Shrimp & Avocado Tostadas. And there are still enough left for one more creation…
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Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
I love a fall harvest dinner made with a star ingredient like Brussels sprouts. Once the only vegetable on my won’t-eat-foods list, the Brussels sprout has soared to the top of my favorite-food list. In the fall-winter months we seriously have them multiple times per week. I was flipping through my new Cooking Light magazine and without even reading the recipe I bookmarked the page for Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs.
