This simple side dish is perfect with roasted meats or a holiday meal. You can’t go wrong with crispy, salty pancetta, nutty parmesan cheese and sweet roasted squash. Its packed with big earthy flavors and got amazing crunchy texture. Its got that salty/slightly sweet thing going on from the butternut squash-pancetta-parmesan combination. Hope you give it a try:) Continue reading
Today I have a really quick recipe to share with you! Continue reading
Last year I fell in love with gallettes, these little rustic pies filled with summer fruits and berries. Continue reading
Move over spinach…. kale, has taken over the dip scene. Kale is at the top of the superfood list… everyone knows. This delicious green dip packed with all kind of goodness, it’s nutritious and very tasty. Super easy to make and takes less than 15 minutes. And did I mentioned it dairy free… You can serve it with small toasts or crudités. It’s also great as a side dish with roasted veggies, grilled chicken and maybe quinoa. Top it with some hemp seeds and a pinch of smoked paprika and enjoy immediately. Continue reading
Looking for a new appetizer or lunch idea? Continue reading
Every now and again you see something in the grocery store and ask yourself “what would you do with that?” For me, a spaghetti squash was that something. For those of you that do not know what a spaghetti squash is, it is squash that when you rake it with a fork, comes out like noodles. In other words, a low-carb alternative to noodles. I started this dish by roasting the spaghetti squash in the oven. This step can be done a day in advance, so next day all you have to do is to assemble the patties and fry them in the pan. I roasted spaghetti squash with a little bit of thyme and nutmeg and then combined the squash noodles with garlic, green onions, parsley, a little bit of lemon juice and Pecorino Romano cheese. I served spaghetti squash patties with creamy mustard sauce and a side green salad. Perfect dish for lunch or light dinner.
A light, refreshing salad loaded with crispy snow peas, sweet mango, crunchy red pepper and zesty ginger dressing – perfect as an appetizer or a side dish! Simple preparation and fresh ingredients make this salad perfect for spring! I just love the vibrant colors of this salad: bright green snow peas, sunny mango, and deep red pepper, combined with the ginger dressing that is to die for. It’s crisp, crunchy, sweet, tangy, slightly spicy and also incredibly healthy. It’s a perfect side dish to go with a grilled chicken or fish and some brown rice! Continue reading
I made “Beef Carnitas with Lime Cauliflower Rice, Roasted Garlic and Pineapple Orange Salsa” the other night. So yummy, but I had a little bit of beef left and I thought it will be good to use the leftovers to make some ‘pizza’ snacks. Well, it’s not exactly pizza.. I used Pillsbury crescent dinner rolls as my ‘pizza’ dough, sprinkled it with beef, onions, red peppers and mexican style cheese blend that you can find in your local grocery store. Yes, that’s simple! Bake it for 20 min, and top it with pineapple tomato salsa. Continue reading
Get your napkins ready for these delicious chicken wings! I came across the recipe of Cambodian red curry wings on the Food & Wine website and wanted to try it for awhile now. I made couple of the changes to the original recipe and decided to bake the wings in the oven instead of cooking them in the skillet. Baking them, in my opinion, gives them a great crispy and brown finish. I really love red curry. It is filled with so many fragrant aromatics like the garlic, lemongrass, ginger and red chilis. The curry paste is then mixed with a coconut milk to create a curry sauce. Red curry can pack a lot of heat, so taste as you go and add more or less chilies depending on your love of spice. These chicken wings are smothered in this delicious red curry coconut sauce that you will be licking your fingers and going for an extra napkins! Continue reading
We have two orange trees in our back yard and I am always looking for recipes where I can use oranges. I had some fresh squeezed orange juice in the fridge, so I decided to start with an orange juice reduction sauce. I added a touch of brown sugar, soy sauce and a fresh grated ginger to bring up the flavors. I used red jalapeño pepper to add a bit of heat and finished the shrimp off with scallions and fresh cilantro. Super easy recipe and takes less than 30 minutes to make. Enjoy!