I saw a recipe on the cover of a cooking magazine that inspired this dish. I get inspired by dishes I see and never seem to be able to follow a recipe completely....it's more fun that way! Here you have a spicy filling that is topped with a soft, sweet corn bread that helps tune down the heat.
I love it when I can re-purpose ingredients from another meal. This is a one of those dishes that my mom would be proud of because you take leftover pulled pork from the refrigerator and give it a 360 twist! The spicy sauce even uses the same spices that were used to flavor the pulled pork, just in different increments. It's quick and tasty.
A twist on fish that you don't really expect. It still holds a firm fish flavor (try saying that 10 times fast), yet offers the tastes of sweet and sour chicken. A marriage of two very unique flavors that pairs well with rice and fresh or steamed vegetables. The sauce is thin and the recipe provides enough of the sauce to pour over whatever you pair with the fish.
Tonight, this became one of my brother's favorite meals. I guess it helped having the house filled with the smells of sauteed vegetables and cumin, but I still love a good compliment. It's nice having someone around to test my recipes. If ever you want to come over to test them as well, COME ON DOWN!! This recipe packs a lot of flavor into an 8x8 inch pan.
"Piccante" in Italian means "spicy," so prepare your taste buds for some heat. Usually when it comes to any kind of tomato sauce, I like to follow the K.I.S.S. Method (Keep It Simple Stupid); for this recipe, I did just that, but added a few things to spice it up! If you aren't comfortable with the heat, tone down the spicy ingredients and follow the tips I provide for you below.
I was inspired to make this meal after watching an episode of The Chew. It is one of my new favorite shows! I get a fix of my cooking show, comedy, and crafts all in one hour and I love it. In their recipe, they used store bought dumpling wrappers, but I thought "why buy them when I can learn a new recipe!?" The wrapper recipe is so versatile because it is basically a pasta dough that you can stuff with anything you please.
This is a classic dish that there are literally thousands of different recipes for. There are two main varieties of jambalaya: Creole and Cajun. Creole style jambalaya includes tomatoes and Cajun does not. Both varieties use the "holy trinity" of peppers, celery and onions, but the Cajun version (since more characteristic of the swamp lands of Louisiana) use a wider variety of meats including: crawfish, shrimp, oysters, alligator, duck, and turtle. This recipe leans in both directions, so I'm calling it "Crajun" Style Jambalaya.
This is an interesting twist on a simple dish. I love making hash because it can be eaten breakfast, lunch or dinner; I also love it because it can be used as a side or a main dish and it's a great way to use up leftovers. Whenever I make hash it reminds me of my grandmother. My grandmother seemed to always boil too many potatoes and for dinner the next night, she would cube them up and toss them in a saute pan...lots of memories.
A fast, healthy and yummy Mexican classic. A question I keep getting is "how is a fajita different from a regular taco?" Well, I looked into it and there really isn't much of a difference at all. Classic fajitas are described as being a Tex-Mex dish made from marinated, grilled skirt steak and was derived from the Spanish "faja", for "girdle" or "strip." Over time other meats became more accessible and implemented such as chicken, pork, shrimp, and all cuts of beef. I always thought that they were called "fajitas" because of the cooking method and that they were prepared with onions and bell peppers, but you learn something new every day.
It is sometimes a challenge to make something that is considered spicy at my house. I think I got some taste buds tingling with this meal. The intensity of the spice you get depends upon the type of pepper you use and also if you choose to keep the seeds (that's where the heat comes from).
