Niku Jaga (Japanese Meat and Potato Stew)

Nikujaga (肉じゃが, meaning meat-potato) is a Japanese dish of meat, potatoes, and onion stewed in sweetened soy sauce and mirin, sometimes with yam and vegetables. As I love to experiment with recipes from different parts of the world, today I thought it might fun to make this yummy comfort food dish. There are some slight […]

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Agua Fresca de Pepino (Cucumber Lime’Onade)

When your good friend from college comes to visit with a bag full of homegrown lemons, you make darn good lemon/limeade with a simple twist of English cucumbers! Ingredients: • 1 cup cold water, plus (up to) 4 cups • 1/2 cup white sugar • 1 cucumber, sliced • 4-6 fresh lemons, juiced (includes extra […]

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Cast Iron Skillet Brookies

I love how this recipe turned out!  I never even knew ‘brookies’ existed…LOL. You will definitely have the best of both worlds with these chewy, gooey brownie-chocolate chip cookies. And, might I add, I adore the concept of baking them in a cast iron skillet. Ingredients: (Most are organic unless noted otherwise) For the Brownie […]

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Spicy Salt and Pepper Ribs

Hello! It’s been a while… I made my first Chinese food dish and had a number of requests for the recipe. There are a few steps involved with the process, but the end result will have you craving for more!

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Classic Virgin Bloody Mary

I love an occasional spicy Bloody Mary with just a hint of vodka…but, for a healthier Bloody Mary this classic, guilt-free version is sure to please any V8 fan!

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Home Baked French Baguettes

What better way to start off your day with freshly home baked baguettes? I came across this Basic French Baguette recipe from the HOMEMADE vegan pantry cookbook. The technique of developing the no-knead method originated from Jim Lahey.  Lahey discovered that all you have to do was simply mix the dough, then set it aside […]

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Poached Egg with Arugula Salad

Breakfast isn’t usually my thing, but this morning, poach eggs with a drizzle of garlic EVOO and balsamic reduction over a handful of fresh arugula, a medley of cherry tomatoes, and red onions slices alongside simply toasted crostini’s came to mind…

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Dolmades with Egg-Lemon Sauce (Avgolemono)

Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.

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Palayok (Clay Pot)

I was very proud of myself for having made Paksiw na Isda for the first time. It’s one of my favorites amongst the various fish entrees commonly cooked in a Filipino household. To be able to cook it using my mom’s treasured clay pot from many moons ago was an honor in itself, and even […]

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Sous Vide Pork Belly, Mexican Rice & Egg (over a bed of Black Bean Salsa Casera)

The other day hubby and I discovered a quaint restaurant in Aptos, Ca, namely Cafe Sparrow. Right before walking through their entrance door, I spotted a dish on the menu board that caught my eyes right away, pork belly with eggs! It read so simply, yet the thought of grilled pork belly over a bed […]

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Multi-Cooker Pork Pozole

This is just the perfect meal for fall season, and beyond. Ingredients: 2 Lbs. boneless pre-cut pork for pozole, otherwise, cut into 1- to 1 1/2-inch pieces 1 Lb. tomatillos, husked and halved 1 poblano chile, stemmed, quartered, seeds and veins removed 1 jalapeno chile, stemmed, halved, seeds and veins removed 1/2 C cilantro leaves, […]

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Bistek Tagalog

A delicious beef steak dish that doesn’t require a lot of ingredients, and with very little preparation, as well.

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