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…

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.

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 of black bean salsa, with a chipotle aioli alongside two eggs peeked my curiosity even more.

Incidentally, about a week ago hubby and I were doing our monthly run at Costco. There, amongst the many items we always manage to discover on a whim were Sous Vide Pork Belly! Unbeknownst to me that I would end up ordering pork belly & eggs about a week later.

All this to say that my craving for this dish inspired me to make my own rendition at home…

Kicking off the last day of summer vacation in high gear with this no-nonsense pork belly chili recipe.

Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…

My rule for any traditional recipe is to keep it simple and stick with the classic!

This delicious pork roast is made with just 5 ingredients and can be completed in an hour using your Multi-Cooker Pot / Instant Pot.

Afritada is one of many popular everyday entrée dishes in the Philippines.

My version is a simple dash of kosher salt and freshly ground black pepper atop the grass-fed beef patties on freshly-baked hamburger buns, adding on fried oysters, collard greens, and Sir Kensington’s Special Sauce to finish it off—no bayou dish left unturned.

Picadillo (Spanish pronunciation: [pikaˈðiʎo], “mince”) is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling, and also arroz a la Cubana) that is similar to hash.

A specialty noodle dish in the Philippines smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with: Shrimp, (the size and shell-on or shell-off depending on preference) Crushed or ground pork rind, chicharron, tinapa flakes, scallions, and fried garlic.

This classic comfort food is an easy way to learn how to cook a staple *Filipino cuisine. It has minimal ingredients that you may readily have available in your fridge and pantry.

At first glance this recipe may look intense, but it really isn’t. Don’t be intimidated by how it reads. The only caveat it does require is a few hours of your time.So apparently I had three hours to spare 😆.

Mussels, once they have been properly cleaned, are really easy to cook, and you can have something delicious on the table within 15 minutes.