Mussels, once they have been properly cleaned, are really easy to cook, and you can have something delicious on the table within 15 minutes.
clean eating
Feelin’ fancy with our dinner tonight…
For lunch today I made two simple dishes…nachos for hubby, our little guy, and myself, as well as, a baked farm-raised trout for my mom. I made both in less than an hour. They are light to the tummy and easy on the budget with usage of items you probably already have in your fridge and/or pantry.
I got up early today to pick some flowers from our garden for my hubby on Father’s Day. Who says fathers’ can’t enjoy nature’s beauty, as well?
For tonight’s Father’s Day dinner, I’ve decided to make steak, and for dessert…lavender and honey is the theme of choice.
Meanwhile, I want to take this opportunity to wish those who are, to those yet-to-be, to those whose love ones have passed on…husband, father, grandfather, uncles, brothers, and friends. Have a wonderful father’s day celebration…
It’s Superbowl Sunday today and the best excuse to cook up something good, easy and feed-a-lot friendly! So what I have for you are homemade tortilla chips, with salsa fresca. I also had some bean and cheese dip per request from our little guy (not homemade, except for the Serrano pepper I charred on the stove top. Does this count?)
I don’t care much for ‘sweet potatoes’ in general, so it’s really not something you will find at my home often, if at all…with the exception of an intent to make sweet potato fries!
My first encounter with sweet potato fries was only a few months ago when I decided to venture at the frozen section of the Supermarket. There was a 2 for $7 sale on frozen, organic sweet potato fries. I figured, it wouldn’t hurt, right?
Born and raised in the Philippines, until the age of 8, I was familiar with seeing unripe mango eaten with bagoong, fish sauce or with dash of salt. It was also a staple for making juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes. These are my experiences with mangoes. Although not quite my choice of fruit to pick up at the market when in season, I may have found my niche with mangoes by making them into a refreshing salad. This recipe happens to represent a menagerie of my favorite herbs and vegetables alongside it. The versatility of this salad are endless–have it as is, serve it with grilled steak, fish, BBQ, chicken; use it as a salsa for tortilla chips, etc.
I was playing around in the kitchen yesterday with a new dessert recipe, meanwhile, the recipe involved the use of three large egg whites. Because I don’t ever like to waste food, as much as possible, rather than tossing the yolks, I decided to do a quick lunch makeover…
