There are days when I take the time and effort to cook something extraordinary, something that impresses even me. Case in point, this chicken rollatini, cleverly stuffed inside a baguette. I'm not sure what prompted me to create it; it’s definitely not an everyday meal or even something I make on the weekends. It's more of a special occasion dish, but we weren't celebrating anything particular the day I made it. We merely decided to enjoy an indoor picnic because the weather wasn’t suitable ... continue reading...
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Fiesta Friday #574
A few weeks ago, my husband and I decided to spend a night in the city (and by that, I mean Philadelphia), primarily to explore new and previously unvisited restaurants. One of the places we chose was Black Dragon Takeout - "a unique fusion of Black American cuisine presented with the familiar aesthetics of classic Chinese American takeout". Although the online reviews were not particularly positive, we decided to give it a try anyway. Personally, I think the reviews are a bit harsh. I would ... continue reading...
Fiesta Friday #573
I baked a pie, finally! It's been a while since I made my favorite dessert, which is a fruit pie. Specifically, a berry pie. The main reason is that I can't resist a fruit pie and have been known to act irresponsibly, especially when there's also vanilla ice cream around. I can easily inhale half a pie all by myself! For this pie, I tried to make it slightly low-carb by reducing the sugar and using almond flour for the crumble topping. We’ll find out later when I cut into it and taste it if ... continue reading...
Fiesta Friday #572
Spaghetti Sauce Soup, anyone? One of the most useful ingredients to keep in your pantry is a jar of spaghetti sauce. It's pretty impressive how many dishes you can create with it. First off, you can serve it over spaghetti or other types of pasta, obviously. But what else can you do with it, you ask? And I answer: You can use it as a dipping sauce for bread, turn it into chili, or mix it with rice to make an Italian-style red rice. You know, like the Mexican red rice but with Italian ... continue reading...
Fiesta Friday #571
It’s dawned on me that for several weeks now, when discussing what I make and eat, I've been primarily focusing on vegan dishes. A work friend who follows my blog even asked if I was transitioning to veganism. Well, the answer is no. I still enjoy eating meat, but it is true that I’ve been trying to incorporate more plant-based meals into my diet. Partly because I'm starting to really appreciate the taste of plant-based food, but mostly because it’s just much easier for me to cook such meals ... continue reading...
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