I am a slave to spice. I live on Frank’s. Usually dinner is Frank’s with a side of whatever else we’re having. I literally put that **** on EVERYTHING. I also absolutely love Mexican food and Southwestern flavors – hence my obsession with Bobby Flay. And who doesn’t love sangria?
One of the simplest Mexican dishes to master is the fajita, and for drinks, there’s the Spanish sangria. That’s partly because there’s no real formula for either, save a few basic rules, and because anything wrapped in a warm tortilla or with wine and some hot sauce is – in my opinion – worth dying for.
Cue the Bollywood music and don your brightest sari, kiddies – we’re headed to one of my most favorite culinary locales for today’s post! I can hardly go a month without desiring that wonderful tummy-warming spicy garlicky deliciousness, filling every fiber of my being with the need to feed untillll… I go broke. Ordering any kind of food, but ESPECIALLY Indian food, is NOT cheap; especially if you like to mix all sorts of different flavors together when you order. And if you have an obsession bordering on psychotic for garlic naan. So what’s the solution?
I had tried cooking my favorite dish, murgh makhani (or butter chicken for the lingually challenged) before and it did not turn out AT ALL like I wanted, or like it should have. I chalked it up to my lack of a tandoor/clay oven, although after a quick search on Amazon I just realized this thing is not very expensive:
Well, there goes more of my paycheck.
Anyway, it IS possible to get that delicious flavor without a clay oven. The trick was concocting the right recipe with the best flavor profile. Not to toot my own horn, but I think this recipe is pretty damn bomb. Toot, toot.
Niagara falls in my mouth
serves 4 hungry hippos
Sometimes you just need to eat a chili stuffed with cheese. Jalapeño poppers became famous for a reason! If you’re looking for a little more upscale version of this classes party dish, I suggest you give this recipe a whirl – it’s sure to delight your tastebuds.
Goat Cheese and Mushroom Chilles Relleños!
makes 8 stuffed chiles
Anyone who knows me well knows I am not a huge fan of Italian food. I’ve never been a big pasta lover and usually the flavors and foods are way too heavy for my liking. When trying to think of something to cook for dinner, my mom mentioned that she had been craving chicken marsala. I’d never had it and immediately turned up my nose at the idea, but being the wonderful daughter that I am (har har…) I figured I would give it a shot. I researched a few recipes and then came up with my own that – not to toot my own horn – was pretty freakin’ fantabulous. Definitely something I will make again… and this time I’ll make sure to make about twice as much because there were NO leftovers.
look at all those mushrooms
Today I’m going to change the way you feel about brussels sprouts. I, like most of you, would never have willingly picked brussels sprouts as a go-to side dish. My mom used to make brussels sprouts by boiling them in a little sprite, and while this definitely curbed their characteristic bitterness, I’m really not a big fan of sweet flavors. I prefer my chocolate bittersweet, my wines heavy (for reds) or acidic and mineral (for whites), and my vegetables savory and sautéed… this is one reason you’ll probably never see me post a recipe where carrots are the star component. I usually try to make my vegetables pretty healthy, too… but not this time! I figure brussels sprouts are healthy enough to allow a little guilty indulgence.
Warning: this post is chock-full of dirty, sexy food porn.
who doesn’t love bacon?
Bacony Brussels Sprouts!