This is so simple, and so yummy. Great on broccoli, rice, chicken, pork, and I’m guessing would be fabulous with a rice bowl. Continue reading
Sometimes a recipe is born simply from a suggestion. While being told about a chicken dish that was enjoyed on a recent trip to Vegas, my mind was clicking away, trying to think about how to prepare a similar dish, having never seen the original, with the description more about how good it was, not really about how it was made. Our conversation wandered along several paths, never returning to the chicken dish. Several nights later I played the “what if” game while cooking what turned out to be the first draft of this very fresh, spicy dish of chicken with a light topping of melted cheese, and topped with fresh tomatoes, avocados, tomatillos, & green onion. Theoretically it should feed four. So far, it has only ever fed two, with no leftovers. Continue reading
Our family has always had a “thing” for burritos. At least once a week they find their way into a meal; fish, beef, chicken, or veg, we love them all. This is our go-to recipe for our vegetarian version. They are full of nutrients and have the “more” quality that we’re always striving for. The recipe for the filling makes a fair amount, but lasts for up to a week in the fridge, and is great alongside rice or scrambled eggs. Continue reading
During a busy week in a restaurant kitchen, I was checking the walk-in cooler doing the order for the following week. I came across three big cauliflowers that for some reason hadn’t been used. As the weather was rainy and cool, I decided to roast all the cauliflower and make soup. It sold out the same day. So here it is, simple, nutritious, with the depth of flavour that roasting gives. Enjoy! Continue reading
I’ve always loved the exotic combination of chilies & chocolate. The two flavours are perfect together, and have been used together for far longer than I’m sure the history books show. Whether it’s adding a bit of cocoa to a robust chili con carne, or having a chili infused piece of chocolate, it all works for me.
I was working on a Mexican menu for an event once, and needed to finish with a cake. Starting with a basic flourless cake recipe, I added different amounts of various spices until I finalized the recipe with this mix. Because it is flourless, it stands well as the gluten-free dessert selection on a buffet. It is a grown-up cake, and is good as part of a menu that requires something less sweet, that is also intriguing.
Usually I serve the cake precut into wedges, with raspberry coulis and a bowl of whipped cream alongside. When you’re done, remember to thank the Mayans. Continue reading