Here's a dish we've been enjoying for years. I love Thai food and I wanted to make some in my home. This is the first Thai dish I ever made. (not the one in the picture?). I use the jarred paste you can get at the grocery then add a bunch of stuff to it to make it tasty. It's easy and it's delicious.
Made this great dinner tonight. Sunday is our usual cooking day. Usually I'm getting everything ready for the week ahead but I had a hankering for Hamburger Steak so I went ahead and made a full meal. The recipe for the Hamburger Steak can be found at
The Lebanese Potatoes are on my site under Sides.
When I first heard about them from my sister-in-law a long time ago, they just didn’t sound right. Now they are ubiquitous and there are lots of delicious ones out there. Problem is, they can be a bit pricey so I wanted to make them at home. I read a few recipes and decided I could make a good one that would be easy to make. Here are the tips:
1.Make the Mango Salsa and the Avocado Cream Sauce before starting the fish.
2.Make the marinade and marinate the fish.
3.Get you pan to a medium high before adding the fish.
4.Chop you cabbage if needed and anything else that sounds good to you. Pumpkin seeds? IDK.
Once you start it goes pretty easy since everything has been prepared ahead of time. You can get regular tortillas or make your own paleo tortillas.
Salsa is just the Spanish word for "sauce" so anything can be a salsa that can also be a sauce. In this case this is really an accompaniment that marries well with the flavors of the fish tacos. I like to experiment with other recipes to see where I can make something better from what is already out there and that is what I did here. The recipe is very easy and you can use it on chips or anything that strikes your fancy. I'll post how to make the fish in an upcoming post.
The recipe is under "Dips, Marinades & Sauces" or you can go directly here:
The recipe is ridiculously simple, and it’s a genius discovery by the amazing folks over at Cook’s Illustrated who used science to figure out how to make truly crispy wings in the oven. There are 2 unique steps in this recipe that make all the difference are:
1. Tossing the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy. Rest assured you can’t taste the baking powder at all; and
2. Baking the wings at a low temperature first, which melts the fat under the skin (which also means less calories!), then cranking it right up to crisp up the skin.
These are fairly easy to make and have a huge payoff.
Look for them under Appetizers and Snacks at
Hummus is one of our favorite quick snacks that we can make at home and know what all the ingredients are. Now you might think your favorite Mediterranean restaurant has great hummus (and it probably does!) but there is nothing like making it just the way you like it with as much lemon, garlic and tahini you want to put in it. In case you don't know, tahini is a paste made from sesame seeds that by itself is not great but in dishes it turns magical!
Hummus is best made from freshly cooked garbonzo beans when they are still warm but canned it the next best thing.
It seems every country on the Mediterranean has their own version of this dish but they are all similar in the basic ingredients they use.
Use this recipe to wow your friends when they come over for the best hummus ever and find out that YOU made it.
We are trying to use up food we have in the freezer to get ready for the move to Tennessee (more on that later). We had some pinto beans in there that I made a while ago and I remembered I tweaked and toned some bean dip recipes to make a killer dip. So I got it out and decided I wanted to make the bean dip but I also wanted to have a nice table salad with it so we could pick what we wanted to have on top.
We went to Trader Joe's yesterday and got some avocado, green onions and tomatoes. I already had some onions to grill, purple onion and black olives so all that became the table salad.
It was tremendous so I wanted to share it with you.
The recipe is under Apps and Snacks. Give it a try and let me know what you think.
Easy Lunch Salad
So every week-end I make fresh salad mix and it takes about 20 minutes to do the salad and the toppings. I get out my chopping board and go to town. I cut up romain lettuce and throw it in a big bowl. I then get my bag of shredded carrots or broccoli slaw, chop in into smaller bits and toss it with the lettuce. I then put this in big bag or some plastic containers and throw it in the fridge. Then I get out my toppings and chop them into bits to put on top of the salad. This can be zucchini, yellow squash, peppers, jicama or whatever and I mix them together and put them in the fridge as well.
When I want a salad during the week I just put one together adding anything else I can think of like green peas, roasted almonds or rice crackers for crunch. You really can cook/make that with just a little pre-planning.
I've been wanting to make a different kind of stir-fry sauce besides my usual soy-sesame vinaigrette to go with the vegan dish I wanted to make. We've been enjoying a lot of Chinese and Thai dishes but I wanted to make something that was new. At least to me. After searching and re-searching I came up with what I wanted. It is really easy to make so go ahead and make it.
I sauteed some Taro root that I had par-boiled in olive oil. Then I cooked some onions, mushrooms, cabbage, yellow squash and kale and added the taro and the sauce to it. It was a delicious vegan dinner that everyone loved. So just fry up some veggies and pour the sauce over them and everyone will finally love you.
Long-time cook with the goal of making recipes easy to follow and easy to cook. Cooking should be fun not a science.
- Appetizers & Snacks >
- Breakfast >
- Dips, Marinades & Sauces >
- Dressings >
- Beef >
- Asian Glazed Chicken Thighs in the Slow Cooker
- Braised Chicken Thighs with Button Mushrooms
- Chicken Cacciatore
- Chicken Paprikash
- Chinese Chicken with Veggies
- Chipotle's Chicken Bown Knockoff
- Easy Chicken Pasta
- Easy Garlic Chicken
- Kung Pao Chicken
- Lettuce Wrap Chicken
- Man-Pleasing Chicken
- Moroccan Chicken Stew
- Murgh Makhani - Butter Chicken
- Red Curry
- Roast Chicken
- Fish and Seafood >
- Pork >
- Turkey >
- Vegetarian >
- Salads >
- Seasonings >
- Sides >
- Soups >
- Sweets >
- Cooking School
- Recipes No Pictures
- Stuffed Poblanos
You Can Cook That
Really! Everyone should be able to cook their own food and this is the place to learn how to do just that. All the recipes are easy to make and you can go to the Cooking School to learn about a particular technique.