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Asian Marinade
This Asian Marinade is so versatile. Yes it’s great for all cuts of chicken, but it’s also perfect with pork, shrimp and fish. Description: Sesame, Ginger, and Soy are the star ingredients in our Asian Marinade. Rice Vinegar and Chili Crisp Oil bring the acid and heat, while garlic is the key aromatic. This marinade is generally mellow, yet smells and taste like your favorite Asian dishes.
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Bacon Lovers Day
It’s Bacon Lovers Day! I am unashamed of my love for bacon. It has and always will be a treat for my taste buds and the epitome of comfort food. That’s before it’s oven roasted then slathered in Praline & Maple or drizzled with Sriracha Honey or submerged in Peach Bourbon Glaze or brushed with Rosemary & Black Pepper Honey. Candied Bacon is a meat-lover, sweets-lover dream come true!
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California Roll Lunch Bowl
I hope you’ve been enjoying my mini-series on Lunch Bowls. I’m a bit obsessed with portion controlled meals. Mostly though, I’m quite fond of a theme. It helps my brain get organized. We recently celebrated National Crabmeat Day. When Bowl Week meets Crabmeat a California Roll Lunch Bowl is born.
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Char Siu Roast BBQ Pork
Char Sui is Chinese BBQ Pork. Don’t let the word BBQ fool you. This isn’t your typical southern pulled pork BBQ (albeit we love that). No, the flavors and cooking method for Char Sui is quite different. And the results…phenomenal. Juicy, melt-in-your-mouth pork infused with a sweet & sticky marinade. Let us not pass over what makes Char Sui dreamy good. Crispy. Pork Fat. Rules!!
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Thai Coconut Curry Hummus
Shelby sent me a text picture of a tub of Thai Coconut Curry Hummus. Oh YES!! How brilliant! Hummus is the perfect vehicle for flavor creativity. I was in the kitchen the next day coming up with my own version. After the rave reviews it received from my taste testers (in this case my work family) I decided to share it with you.
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Ahi Tuna Burgers {with Avocado Aioli & Sriracha Mayo}
Ahi Tuna Burgers with Avocado Aioli & Sriracha Mayo. After we fell in love with Salmon Burgers, Ahi Tuna Burgers seemed like a natural progression. A nice simple mixture of diced ahi tuna, with a little sesame oil, scallion, ginger, and soy is all you need.
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Oven ‘Fried’ Chicken {with Sriracha Honey}
Oven ‘Fried’ Chicken {with Sriracha Honey}. I’ve made this dish three times now trying to capture the right picture (still working on that). Well and also because this chicken so good. Three times in 10 days good. There’s one other reason.
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Tuna Cakes {with Summer Breeze Citrus Salad}
I’m writing this post while Summer Breeze by Seals & Croft is playing in the background (from a youtube link on the page of a friend) :) Maybe I’m longing for summer a lot earlier than usual or perhaps it’s that Mother Nature is teasing us. Freezing rain yesterday, 50’s today. It’s Saturday, the sun is shining, I’m having Tuna Cakes with Citrus Salad for lunch, and these words are speaking to me: See the smile a-waitin’ in the kitchen food cookin’ and the plates for two Feel the arms that reach out to hold me in the evening when the day is through. Summer breeze makes me feel fine blowing through the jasmine…
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Red Currant Chili Glazed Salmon {with Israeli Couscous with Spinach}
Look at these for just a moment. They are red currants and tonight they are recipe inspiration. When we were growing up, one of mom’s signature party appetizers was Cocktail Franks in Red Currant Chili Sauce. We loved them. I hadn’t thought about them in quite some time until I spotted these little beauties at the market. There was no way I was leaving without them. And so we shall have Red Currant Chili Glazed Salmon over Israeli Couscous with Spinach.
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Bang Bang Shrimp {Bonefish Grill Inspired}
When someone shares what THAT dish is for them….it peeks your curiosity. Bonefish Grill’s Bang Bang Shrimp might just be THAT appeTEASER that keeps you going back. That was good enough for me. There are those dishes on a restaurant menu that create a stir and keep you coming back. Remember when the Blooming Onion blossomed on the Outback menu….what a craze. Have you ever been tempted to go to Red Lobster…just for the Cheddar Biscuits? Or raced straight from work to Chili’s for an order of their Southwestern Eggrolls (and a Presidente Margarita)?
