about me:
Cooking is getting better by the dish -- thanks, @halfhourmeals! ;)
favorite foods:
Sushi, Italian, Jamaican
Easy Chicken Cheesesteaks
Comments (4)
Nothing fancy or complicated here -- just delicious, simple chicken cheesesteak sandwiches, jazzed up with a few different kinds of peppers. These are requested frequently in my house, and I hope you love them as much as we do!
Seafood Salad Thai style (Yam Thale)
Comments (2)
Seafood salad or Thai called "Yam Thale" Every bite of this seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence. While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer, side dish, or even a main course.
Crispy-Ginger Tofu Lettuce Wraps
Comments (2)
When Tatjana and her friend Leah gobbled these lettuce wraps up before I could cool the recipe long enough to store it, I knew I was onto a winner. This scrumptious, low-carb, vegan dish can also be adapted for you meat lovers out there – just substitute ground pork, turkey, or chicken for the tofu, but be sure to cook the meat until it is no longer pink.
Edamame with Coarse Sea Salt
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Edamame, a slightly premature & firm soybean, is a staple appetizer in Japanese cuisine and is very popular in North America due to the growth of sushi restaurants. This dish is packed with protein and makes for an excellent appetizer or snack. You can boil or steam edamame, depending on your preference. I usually steam them and use salted water for the best taste. Coarse sea salt is the most important part of this dish. In Japan, we use "arajio" salt, which is a natural sea salt. Arajio salt is a coarse salt and is packed with brine, which contains a great number of natural flavours. You can find this salt at most Japanese grocery stores, but really any salt will do.
Sesame Ginger Lime Tuna Steak
Comments (1)
This is a great way to add some summer flavor to the grill. Served on a toasted sesame seed bun with a great beer (say, Bell’s Oberon) and some grilled asparagus and bell pepper. This is a little slice of heaven. I always use crystallized (or candied) ginger in my brines and marinades. The sugar balances the flavor. If you swap it for fresh ginger, you are going to want to up the honey to compensate. I also like Aleppo pepper. It has a nice tart punch of spice with little after burn. It you do not have any available, crushed red pepper works well, too.
Bow tie pasta with red peppers and smoked mozzarella
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A lovely and colorful pasta dish made with bow-tie pasta (farfalle), sweet red peppers, mozzarella and fresh basil.
Quick & Easy ~ Black Beans & Rice!
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This dish makes a great side dish or as a meal with a beautiful colorful salad. Enjoy with Lots of Love, Catherine For LTG Signature spice rub follow this link: http://livingthegourmet.blogspot.com/2008/10/signature-spice-mix.html
Curried Lentil Soup
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The spices used to flavor this hearty, vegetarian soup were inspired by the time I spent in India and my love of Indian food. I top each serving with yogurt and serve it with toasted naan. The spicy scent takes me back to India.
Halftime Chili Con Carne
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Halftime of the Super Bowl is one of my favorite times of the year -- not because of the musical entertainment, but for the food! This halftime chili con carne is a staple at all of our Super Bowl parties and will be a sure hit if you decide to make this up for the big game! This chili is also a great leftover dish that you can enjoy for the entire week. I use Molson Canadian for the beer in this dish, but any good lager beer will do. We have also made this chili with Sleeman's Original Draft, which turned out quite well. The beer does add quite a bit of flavour to this chili.
Spicy Chicken Pitas
Comments (4)
Pitas are a fun way to make sandwiches. You can fill them with pretty much anything and you have a tasty meal in minutes. This spicy chicken pita recipe is great for weekday lunches because it is portable and all you need to do is pop it in the microwave for a few seconds. Yum!
Creole Tomato Soup (Low Fat)
Comments (3)
I truly hate the tomato soup that you get in cans and have as far back as I can remember. I had red bell pepper so that is what I used in this recipe even though it ask for green. The chunks of tomato, pepper and onion with the fragrant and flavorful herbs make an outstanding soup. At last, a tomato soup that actually tastes Great!
Buffalo Chicken Pizza
Comments (0)
Buffalo chicken pizza is a spicy food lovers spin on good old pizza pie. This is a fantastic dish to serve at events like the SuperBowl and you'll likely find that most of your friends have never tried it, so you'll get extra points for originality. This pizza rocks - you'll definitely want to try this dish! You can adjust the ingredients to suit your individual taste. For instance, you might want to use a bit more buffalo wing sauce than I have listed depending on your ability to handle the heat. If you wish, you may even want to amp up the spice by adding your amount own hot sauce to the sauce base. I used Frank's Red Hot Buffalo Wing Sauce for my dish - you can use this or any other wing sauce you prefer. Frank's is my favorite but it does have a distinct taste that some people do not enjoy.
Spicy Garlic Shrimp Stir-Fry
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Here is a real tasty stir-fry that takes ten minutes to prepare, ten minutes to make and will definitely be one you'll make again. Shrimp is fantastic in this dish and is a great way to swap another protein in if you are sick of chicken, beef and pork. We use a garlic chili sauce by Huy Fong Foods, Inc. in this dish to create the heat that makes this dish so great.
Sausage Biscuit Sandwiches
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What makes these breakfast sandwiches special is a combination of cream cheese and raspberry jam, which is spread generously on the biscuits. The sweet and savory elements work so well. I've also tried these sandwiches with peach and blackberry jam, both of which are just delicious!
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We are gathering tomorrow night about 8PM.
Come on Ryan, You can bake these!
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