Usually I have recipe writer’s block. The harder I try to think of something to make, the more I can’t. It’s those times when I buy random ingredients and get home to my pantry and fridge that inspiration strikes. What the heck?! My local market had wild-caught shrimp on sale, which I couldn’t resist, and … Continue reading »
Want a warm bowl of savory goodness? Make this. Want to impress a new boyfriend or girlfriend? Make this. Having a dinner party at your house? Make this for an appetizer. Holy cow, guys…it’s so tasty. I promise. This may very well be one of my favorite recipes I’ve ever made because it 1) is so … Continue reading »
The weather is getting cooler (unless you’re in Southern California where it was 90 degrees yesterday…I’m ready for FALL!), which makes for perfect soup weather. This soup starts with poached chicken and chicken stock, adds diced tomatoes for depth of flavor, peppers and onions for color (and ups the veg factor) and spices to round … Continue reading »
I spent a lazy Sunday morning in bed, watching the latest episode of Iron Chef America (Morimoto vs. Pasternack in Battle Wreckfish <–not a joke). Apparently wreckfish is a pretty rare, enormous, disgustingly-oogly eyed fish that frequents old abandoned shipwrecks, hence the name. Anyhow, Morimoto made pho with fish noodles, and the entire day all … Continue reading »
I really struggled with what to name this! I should just call it “Delicious Chicken” and leave it at that! The ingredient list is pretty simple, but the one thing you’ll want to do ahead of time is make the mixture of Ras el Hanout, a Middle Eastern/North African spice blend. I followed Melissa’s recipe … Continue reading »
One of my CrossFit PICs, Jaimie, recently challenged me to create a Paleo meatball soup recipe that she can take with her to Packer football parties (as we are now in season). Not wanting her to be in suspense for too long and with a lazy Sunday afternoon ahead of me, I decided to oblige, … Continue reading »
Soup is one of my favorite meals for the cooler days of the fall season, and butternut is one of my favorites. As a kid, we’d eat butternut boiled and mashed (not my favorite preparation) with butter and maple syrup added. Roasting the squash in this preparation intensifies the flavors and natural sugars; the caramelized … Continue reading »
