Chicken Pot Pie: A Modern Twist on a Classic Favorite
Chicken pot pie is a beloved dish that has graced dinner tables for generations. But sometimes even the classics need a little refresh.
Imagine the hearty goodness of of the classic dish you’ve always enjoyed – but served in an unexpected, elegant way.
 
The Modern Twist: Puff Pastry and Vol-au-Vents
Here’s the elegant twist on this classic dish: Instead of sealing everything inside a heavy crust, you’ll serve this scrumptious dish in a vol-au-vent, a light and airy pastry shell made with puff pastry.
Puff pastry is a light, flaky pastry made by layering dough and butter, then folding and rolling the dough multiple times in a process called “lamination”. When baked the butter melts and releases steam, causing the layers to puff up. It’s crispy on the outside and tender on the inside with a rich, buttery flavor.
Once you eat it, you’ll understand why vol-au-vent translates to “flight of the wind” in French and why it’s the perfect edible vessel for chicken pot pie.
Don’t panic. You don’t have to make this scrumptious pastry yourself. It’s found in the freezer aisle of your grocery store so even beginners can create impressive, bakery-style results at home.
 
The Evolution of Comfort Food: Chicken Pot Pie
The history of chicken pot pie is a rich and flavorful journey across time and cultures dating back to the Roman Empire where cooks baked meat fillings in simple pastry shells. These early versions were more practical than luxurious where the crust acted as a container to hold and preserve the filling.
Fast forward to modern times. By the 20th century chicken pot pie had become a quintessential American comfort food. And by the 1950s, frozen pot pies had became a convenience food staple.
But there’s no need to settle for a tasteless pot pie from the freezer.
You need to enjoy this reimagined dish in your own kitchen by cooking it from scratch.
 
Chicken Pot Pie Reimagined: Creamy Comfort Meets Flaky Elegance
My recipe is super simple and extra delicious, and here’s what makes it a standout:

* It’s a creamy and velvety with the addition of a liaison made with egg yolks and cream. Don’t skip this step.
* Save time with store-bought chicken stock. But you’ll pump up the “chickeny” flavor by cooking the chicken for the pot pie in the store-bought broth.
* Served in a voul-au-vent, this dish is magical.

Chicken pot pie has never looked or tasted so good.
With a little prep ahead of time, it’s easily doable on a weeknight and it doubles as the perfect comfort dish impressive enough for guests.
So grab some puff pastry, your apron and your ladle and let’s make comfort food shine in a whole new way.
 
 

Turkey is a tale of two meats, dark and white. And when you’re cooking a whole bird, ending up with both equally as juicy and tasty is a challenge. But one that you can handle like a pro in the kitchen with a turkey brine.
 
Why a Brine is Beneficial
The challenge is this.
Meat is muscle and the color of the meat reflects how those muscles are used.
More active muscles use more myoglobin, an oxygen-binding protein. Large, flightless birds, like turkeys, are constantly moving their legs and thighs, which means more myoglobin is in those muscles, hence darker meat.
The breast muscle is not as active, so that means less myoglobin and whiter meat.
The myoglobin-rich, darker muscles take longer to cook.
So cooking the dark meat thoroughly while not overcooking and drying out the white meat is the challenge.
To tackle this, consider brining your turkey.
 
Why a Turkey Brine Means Moist Meat






For centuries salt has been used as a preservative and a part of food preparation.
Brining, or soaking the bird overnight in a salt solution, ensures moist results.
The salt solution uncoils the tightly wound meat proteins and the meat absorbs some of the liquid.
The end result is a tasty, tender, and juicy turkey.
My brine recipe is super simple and with the addition of bay leaves, allspice, and pepper it’s an aromatic precursor of what’s to come.
Give it a try this holiday season.
In addition, here are some tips on how to brine your Thanksgiving turkey.
 
Tips on How to Brine Your Thanksgiving Turkey
1. Most brines require heating to dissolve the salt. Make sure the brine is completely cool before immersing your turkey.
2. Place the turkey breast side down in the brine solution. The white meat is the most likely to dry out. You want to make sure this part of the turkey is submerged securely in the brine.
3. You’ll need a container large enough to hold the brine and the turkey. I use double layers of unscented trash bags for this purpose. Place the turkey in the trash bags, pour in the brine, and then placed the trash bagged turkey into a large bowl or other container for added security.






4. Refrigerate the turkey during brining. When brining is complete, pull the bird out, dry the surface and prepare it for oven cooking.
That’s it!
While a moist bird is the centerpiece of this holiday’s meal the best part of Thanksgiving is the shared time together at the table.



Looking for some sides to go with that beautiful turkey? Try these:
Cornbread Dressing
Sweet and Sour Green Beans
Garlic and Sage Gravy
 

Grilled Branzino: A Dance of Mediterranean Flavors
Imagine a balmy evening with the gentle roll of sea waves in the background and the air is filled with the enticing aroma of fresh fish grilling over a hot flame.
You may not live seaside but you’ll feel like you’re there with this recipe – Grilled Branzino.
What’s branzino you ask? It’s a Mediterranean seabass that’s about to take your taste buds on a vibrant journey. It’s a recipe so delightful that you’ll want to cook and share it with every one you know.
 
The Star of the Show: Branzino
Branzino, also known as European seabass, is a gem from the deep blue.
This fish has been swimming through the culinary traditions of the Mediterranean for centuries. And this dish embodies  the simplicity and elegance of coastal cuisine.
Branzino’s flesh is white, delicate, and flaky with a mildly sweet flavor that makes it highly versatile in the culinary world.
And, because of it’s mild taste branzino is an excellent pairing with bold seasonings and sauces.
The benefit of grilling a whole branzino (or any whole fish) is that the juices and fats released from the head, skin, and bones into the flesh of the fish ensures a tasty and succulent fish.
You’ll need to navigate the branzino’s delicate bone structure when consuming the fish whole, but this does not detract from the overall pleasure of this meal.
And it’s simple to prepare.
 
Prepping and Grilling Your Branzino
Start by salting the cavity of your Branzino after you’ve rinsed it and patted it dry.
Oil the fish well to protect the skin as it grills.
Then stuff it with lemon slices, parsley, and smashed garlic cloves to permeate the flesh of the fish with flavor.
Grill your fish for seven minutes per side between 500-550˚F. This temperature  ensures a crispy skin and some attractive grill marks.
 
Mediterranean Gremolata for Grilled Branzino
The garnish for this dish is a flavor explosion and perfect companion to branzino’s mild flavor: kalamata olives, capers, lemon zest, chopped parsley, a generous drizzle of olive oil, and a splash of lemon juice.
Blister a handful of grape tomatoes in a skillet for a final dash of color on the plate.
It’s quintessential Mediterranean and an addiction of flavors.
Whole grilled branzino is a visually striking presentation with a rustic and elegant charm that will engage the diners at your table.
Add a Mediterranean soundtrack to your gathering and you will find that with your family and friends and satisfying food, there’s no better place than the home table.
Serve this fish over a Mediterranean Quinoa Salad.
Give this fish marinade a try sometime.
Cowlitz River Salmon Marinade

 

 
What’s the green, herbaceous sauce that hails from Argentina and Uruguay that will elevate your meals from mundane to magnificent?
It’s chimichurri sauce.
Traditionally made with fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes, this sauce is the perfect blend of savory, tangy, and slightly spicy.
It is indeed the perfect blend of flavors that will elevate your meals from mundane to magnificent.
 
A Dash of Chimichurri History
No one knows for sure who can rightly claim the bragging rights for the invention of this delicious sauce.
Some give credit to an Irishman living in Argentina named Jimmy McCurry who concocted the sauce using local ingredients because he longed for a replacement of his beloved Worcestershire sauce.
Another story suggests Basque immigrants invented and named the sauce with a word that means “hodgepodge” and sounds very similar to chimichurri.
Regardless of its etymology, this sauce is a beloved companion to the Argentine asado (or barbecue) for generations.
Picture gauchos, Argentine cowboys, grilling meats over an open flame, basting them with chimichurri to keep them juicy and packed with flavor and serving a bit of chimichurri on the side as a condiment.
 
Versatility Beyond the Grill
Chimichurri is best known as a go-to sauce for grilled meats. But this magical green sauce is like a culinary fairy godmother that turns everyday ingredients into a feast fit for royalty.
Here are some creative ways to add the zing of this addicting sauce to your weeknight dinners.
1. Dipping Delight. Serve chimichurri as a dip for roasted vegetables, or even as a fresh alternative to salsa with your favorite chips.
2. Salad Superstar. Drizzle chimichurri over a simple salad for an instant flavor boost. It pairs beautifully with fresh greens, tomatoes, and avocados.
3. Flavor Booster. Add a dollop of chimichurri to your burgers, sandwiches, eggs cooked in any way for a zesty, herbaceous kick.
 
Make It Your Own
With minimal prep time and no cooking required, chimichurri is a breeze to whip up. Just chop, mix, and you’re ready to go. It’s a fantastic option for busy weeknights and delivers maximum flavor with minimum fuss.
One of chimichurri’s best characteristics is its adaptability. Put it on anything and don’t be afraid to experiment with the basic recipe to suit your tastes.
Add a squeeze of lemon or lime, or toss in some cilantro to add a distinct, bright flavor.
So what are you waiting for? Dive into the world of chimichurri and let this magical sauce make your tastebuds dance. Whether you’re hosting a barbecue, looking to jazz up a weeknight dinner or simply explore something new, chimichurri is your go-to sauce for adding excitement to any meal.
Ready to grill? Check out this article on how to know when your grilled meat is done.
How To Know When Grilled Meat Is Done

Looking for more ways to use fresh parsley? Make tabbouleh.
 
 

Discover the Delicious World of Kofta: A Flavorful Journey
Have you ever wondered what makes a simple dish of meatballs explode with flavor?
While you may be thinking that we are going to take a turn here to Italy. We’re not.
Instead our journey will take us across the Mediterranean Sea and through the aromatic streets of the Middle East with a beloved dish.
Kofta.
Sometimes spelled kafta or kufta, this delicious dish has a lineage that stretches back to ancient Persia where the term “kūfta” meant to grind or pound.
From Persia, kofta traveled through the bustling markets of the medieval Arab world making notable appearances in historical 10th and 13th century cookbooks.
Talk about a recipe with staying power.
 
The Magic Spice Mix
What makes kofta so irresistible?
It’s the harmonious blend of spices and herbs that elevate humble ground beef (or traditionally lamb) with a tantalizing blend of spices and herbs.
My recipe includes a blend of diced onions, fresh parsley, mint, coriander, cumin, paprika, cinnamon, ground ginger, granulated garlic, allspice, and my first love, red pepper flakes.
Kofta is a burst of flavor in every bite.
 
Crafting the Perfect Kofta
The secret to tender and juicy kofta lies in how you handle the meat.
Here are my top tips:
1. Keep it chilled. Work with cold meat to maintain its texture. Warm meat can become mushy and hard to manage.
2. Give it a gentle mix. Mix the ingredients just until combined. Overworking the meat can break down proteins and make your kofta tough. Think of it like a light massage and not a wrestling match.
3. Flavor fusion. During that gentle mix, ensure an even distribution of spices and herbs. Every bite should be a burst of balanced flavor.
4. Shape with care. Shape your kofta with a light hand to avoid overworking the meat. I use two scoops of a tablespoon to create the perfect size and shape without a lot of fuss. A 1-inch or less diameter is perfect with a weight of a little less than two ounces.
 
Cooking Kofta
You have choices when it comes to cooking the perfect kofta.
Shape it into a log around a skewer and grill, or you can pan fry.
My preferred method is baking.
Place your beautifully formed meatballs on a parchment lined sheet tray and bake at 350˚F for 15-20 minutes. The internal temp of the meatballs should register 165˚F.
Kofta meatballs make a delicious sandwich made with pita bread, hummus, tabbouleh, topped with a tahini sauce.
Whether your hosting a festive gathering or enjoying a cozy dinner at home, kofta is your ticket to a flavorful and unforgettable culinary adventure.
 
Tabbouleh is the perfect accompaniment.
Ditch the store-bought hummus. My hummus recipe is delicious and easy
Hummus

 
 

 
 
Tabbouleh: A Fresh Salad Feast
Which ancient salad, whose primary ingredient is parsley, has captured the taste buds of people around the world?
It’s tabbouleh.
This zesty, herb-packed dish is a celebration of fresh flavors, vibrant colors, and healthy eating.
It’s a superstar standout in the Middle Eastern culinary lineup.
And it’s time to add this ancient salad to your weekly rotation as well.
 
A Salad With History
Tabbouleh is a simple salad with a long history.
Its roots stretch back to the fertile lands of a region that includes modern-day Lebanon, Syria, Jordan, and Palestine.
In ancient times families gathered fresh parsley, mint, tomatoes, and lemons, and wheat from their gardens to create this refreshing dish.
Tabbouleh is a reminder of a simpler time where cuisine was a product of what the land produced.
 
Tabbouleh’s Star Ingredient – Bulgur Wheat
Traditionally, tabbouleh features bulgur wheat, a staple ingredient in Middle Eastern and Mediterranean dishes.
It’s prized for its nutty flavor, chewy texture, and nutritional benefits.
The word “bulgur” means bruised grain in Turkish. This refers to the three-step process of making bulgur wheat.
First the grains are boiled to partially cook them which helps to soften the wheat. The parboiled wheat is dried and then cracked into smaller pieces.
Why bother you may ask?
This process gives bulgur wheat its unique texture and quick-cooking properties that make it a convenient and nutritious ingredient in many dishes.
But don’t shy away from from this dish if you are gluten-sensitive, substitute quinoa, cauliflower rice, or even millet for the bulgur wheat.
 
Tips for Making Tabbouleh
1. Use fresh, high-quality parsley. Fresh ingredients are key to a creating a vibrant and tasty tabbouleh. Parsley should be a vibrant green free of wilting or yellowing. Traditionally, tabbouleh is made with flat-leaf parsley. However, I prefer curly parsley in my tabbouleh simply for its texture. It’s flavor is not as robust as flat-leaf parsley, but its fibrous leaves provide structure and it holds up well to the weight of the other ingredients.
2. Finely chop the herbs and vegetables. This creates a harmonious blend of flavors and textures. Use a sharp knife; a dull knife requires more effort to chop and it bruises the vegetables and herbs.
3. Let it rest before serving. Rest the salad to meld the flavors and give the bulgur wheat an opportunity to absorb the dressing and the juices from the tomatoes.
A simple, tangy, lemon dressing ties everything together in this fresh, vibrant salad.
Tabbouleh is the perfect companion to Kofta pita sandwiches, or grilled and roasted meats.
Pair your tabbouleh salad with Lebanese Kofta Meatballs. It’s a match made in heaven.
Kofta (Lebanese Meatballs)

 
 

Spice Up Your Life: Nashville Hot Chicken
Do you love fiery flavors that make your taste buds dance? Buckle up.
Because I’ve got a tantalizing food adventure for you.
It’s a Southern celebration of heat, history, and happiness. It’s Nashville Hot Chicken.
 
A Fiery Beginning: The Birth of Nashville Hot Chicken
The legend of Nashville hot chicken begins with a story as spicy as the dish itself.
At the center of this story is Thornton Prince, a charming and somewhat mischievous Nashville native.
After a particularly late night out Thornton’s girlfriend decided to teach him a lesson.
She whipped up a batch of his favorite fried chicken, but added an extraordinary amount of fiery spice hoping to burn a little sense into him through his tastebuds.
To her surprise, Thornton loved it. He refined the recipe and soon this creation became a sensation.
Thornton Prince opened Prince’s Hot Chicken Shack, and the rest, as they say, is history.
 
The Heat is On: What Makes This Chicken so Hot?
What sets Nashville hot chicken apart from other fried chicken? It’s all in the sauce.
After frying the chicken is coated with a fiery paste made from cayenne, paprika, and granulated garlic. And it’s balanced with a bit of brown sugar.
Traditionally the paste is made with a bit of the frying oil. My updated version uses avocado oil instead.
 
Tips for Making the Perfect Nashville Hot Chicken
Ready to try your hand at making this delicious chicken dish? Here are my top four tips for making this iconic dish.
1. Thin Cut Chicken. Most chicken breasts are extraordinarily large and thick. Cut your chicken breasts in half horizontally for the perfect size.
2. Maintain Oil Temperature. Fry your chicken at a steady 350˚F. Adjust your burner up and down as needed to maintain a steady heat. A digital thermometer comes in handy for checking the temperature.
3. Garnish with Cooling Flavors. Pickles, butter lettuce, and a garlic sauce made with mayo and sour cream are the perfect way to balance the heat in this sandwich.
4. Use a Sturdy Bun. A kaiser roll is the perfect choice to hold this man-sized sandwich together.
And here’s one final tip, especially for those whose tastebuds are a bit more delicate and shy away from heat.
Make this sandwich and leave off the additional spices brushed on after frying. You’ll have all the fun and flavor without needing a fire extinguisher for your tastebuds.
 
Whether you’re a spice lover or just looking to cook something new for dinner, Nashville hot chicken is a must-try. What are you waiting for? Get cooking and let the good times (and spicy chicken) roll!
 
Learn to make a fabulous sandwich. Read my sandwich making tips.
Sandwich Making Tips

 
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Dive Into Flavor with the Vibrant Tuna Niçoise Salad
What salad from the sun-kissed city of Nice, France, should you add to your evening meal repertoire?
It’s Tuna Niçoise Salad.
It is a celebration of simplicity and flavors.
The original version of Niçoise salad was even more simple: salted tomatoes, hard boiled eggs, anchovies, and olive oil. It was considered a much beloved poor man’s meal.
Then August Escoffier, a French chef who is known as the king of chefs and the chefs to kings and whose work spanned the 18th and 19th centuries, added boiled potatoes and green beans to the salad.
And there’s been controversy ever since from the purists who say that’s not traditional.
But it stuck and most often today you will see boiled potatoes and green beans in a Niçoise salad along with capers, olives, and canned tuna.
 
Cooking Up Fun: Pan-Searing Tuna
There is no shame in using canned tuna in this salad.
It’s quick, easy, and tuna packed in oil is delish and one of my weeknight go-tos.
Elevate your Tuna Niçoise Salad experience with pan-seared tuna.
It’s simple and fast.
Heat a pan over medium-high heat and add a splash of olive oil, just enough to coat the bottom of the skillet. Season the tuna on both sides, lay it in the skillet for not more than 1-2 minutes on each side. You’re aiming for a beautifully browned crust with a rare to medium-rare center.
 
Fresh, Flavorful Ingredients in Tuna Niçoise Salad
But before the fun of pan-searing, make the dressing for your salad and prep your veggies.
1. The Dressing. Whisk together olive oil, white wine vinegar, lemon juice, lemon zest, minced shallots and Dijon mustard. Set that aside for the flavors to meld.
2. Red Potatoes. Cut the red potatoes into wedges and simmer in salted water for 8 minutes, or just until perfectly tender. Drain the potatoes and toss them in a bit of dressing as soon as they are done so they absorb the flavors of the dressing.
3. Green Beans. Cut green beans into 2-inch lengths and pan-steam them in salted water for two minutes. Shock them in an ice bath to stop the cooking. This cooking process ensures bright-colored green beans.
Toss these veggies together with dressing and plate them. Garnish with Niçoise olives, capers and a perfectly boiled egg cut into quarters. Lay your seared tuna on top.
Take a step back, admire your creation, give thanks, and dig into your Tuna Niçoise Salad.
Make it today and enjoy it at the table with your friends and family.
Learn how to perfectly boil and egg.
How To Perfectly Boil An Egg

 
*As an Amazon Associate I earn from qualifying purchases.*
 
 

Discover the Delight of Orzo Salad with Basil Vinaigrette and Poached Shrimp
Which quick-cooking pasta is shaped like a rice grain and means “barley” in Italian?
It’s orzo.
And you need to get to know this delicious, quick-cooking pasta.
You’re going to love orzo’s versatility. It’s used in soups, stews, salads, and can be used as a substitute for a grain in all kinds of dishes, like paella and risotto.
My favorite way to use this beloved pasta is in a salad: Orzo Salad with Basil Vinaigrette with Olive Oil Poached Shrimp.
Is your mouth watering yet?
 
The Freshness of Basil Vinaigrette
The beauty of orzo is its ability to absorb flavors; and there’s no better flavor to pair orzo with than my basil vinaigrette. It’s the star of this salad show.
It’s fresh, zesty, and packed with the aromatic punch of basil.
Basil has been cultivated for more than 5,000 years and was once considered a symbol of love in Italy.
Basil is rich in antioxidants and has anti-inflammatory properties. This vinaigrette is not only over-the-top delicious, it’s good for you too.
But isn’t that just the base definition of what food should be? It tastes good and is good for you. Yes!
 
Perfectly Poached Shrimp for Orzo Salad with Basil Vinaigrette
Poaching shrimp might sound fancy, smancy, but it’s an incredibly simple cooking technique.
There are two keys to success with poaching shrimp.
1. Infuse the poaching liquid with lots of flavor. In this case the poaching liquid is olive oil, and you’ll infuse it with bay leaf, peppercorns, lemon, and a bay leaf for starters. add any additional aromatics and seasonings to the liquid to customize it for your tastebuds.
2. Control the poaching temperature. Shrimp are delicate and can easily become tough and rubbery. To achieve the perfect poach, the poaching liquid should be kept at a gentle simmer, around 170˚F. This ensures that the shrimp cook evenly and stay tender. Poach only until the shrimp turn opaque and pinken. This color change is one of the most reliable indicators that your shrimp are done.
The best of cooking is taking simple, fresh ingredients and transforming them into something delicious to eat.
Get to know orzo, make this basil vinaigrette, poach those shrimp and savor every bite of this delightful salad.
Make it today and enjoy it at the table with your friends and family.
 
Ready to make basil pesto? This is a tried and true recipe.
Here’s another recipe that features shrimp and is super easy.
Shrimp al Ajillo

 
 

 
It’s time to ditch store-bought hummus and make your own.
Making this super simple dish at home means experiencing vibrant flavor unmatched by store-bought versions.
Honestly, what dish doesn’t taste better when it’s homemade?
 
A Rich History: Hummus Through the Ages
Hummus is a simple dish with a rich history.
Hummus, which means “chickpea” in Arabic, originated in the Middle East, and has been a dietary staple in countries like Lebanon, Israel, and Syria for generations.
The first recorded recipe dates back to the 13th century in Cairo, Egypt, in a cookbook whose title translates to “The Description of Familiar Food”.
The original recipe featured mashed chickpeas and tahini, a sesame seed paste, and pickled lemons. Unlike our modern recipe, it didn’t use garlic or olive oil.
Overtime, garlic and olive oil were introduced into the recipe. These two ingredients are now considered essential in modern hummus.
Today, this beloved dish is celebrated worldwide with unique and delicious adaptations: beet, roasted red pepper, sun-dried tomato, pumpkin, and even roasted carrot hummus.
 
Health Benefits of Hummus
Homemade hummus is packed with nutrients.
Chickpeas are rich in protein, fiber, and essential vitamins and minerals.
Tahini provides healthy fats along with anti-microbial and anti-inflammatory properties.
Garlic, my favorite vegetable, is also naturally anti-microbial, is an anti-inflammatory, has antioxidant properties, and can boost your digestive health with its healthy gut microbes.
Together with lemon juice, and olive oil, these ingredients create a nutrient dense, delicious dip that is super easy to make.
 
Tips for the Perfect Hummus
1. Start with dried chick peas. The ultimate secret to achieving a smooth and creamy hummus is to soak dried chick peas and cook them until they easily crush.  Yes, you can use canned chick peas, but they don’t crush easily and the resulting texture will be grainy.
2. Use baking soda in the soaking and cooking water. Baking soda increases the pH of the soaking and cooking water, making it more alkaline. This in turn breaks down the pectin and other polysaccharides which leads to softer chickpeas.
3. Blend the chickpeas with ice water. The addition of ice water emulsifies the hummus.
 
Sure, sure. You can buy hummus at the store.
But nothing compares to the flavor and texture of homemade free from preservatives and unnecessary additives.
Plus the satisfaction of crafting something so simple and delicious from scratch is unmatched.
Make it today and enjoy it at the table with your friends and family.
Looking for another chickpea recipe. Try this one.
Fried Chickpeas with Turmeric

 
To make pita chips with your hummus follow the instructions in this Greek Nachos recipe.
 
 

Dive Into The World of Shrimp al Ajillo
Would you like to add the power of the Mediterranean diet to your cooking repertoire that is quick and easy?
Of course you do. And I have the perfect recipe.
Shrimp al Ajillo.
It’s a dish that has charmed palates around the world with its simplicity and robust flavor.
This classic Spanish tapa, one of my favorites, features succulent shrimp cooked in olive oil, garlic, and chili peppers.
Did I mention garlic, my favorite allium vegetable? Oh yes, I did.
 
The Tapas Tradition
Tapas, small plates of food served with drinks, are a beloved Spanish tradition.
The word “tapas” is a derivative of the the Spanish verb “taper” meaning “to cover”. Historically, plates with slices of bread or ham were used to cover drinks in Spanish bars preventing flies from getting in. Over time these dishes, or “covers”, evolved into small, flavorful shareable plates we now know as tapas.
 
The Garlic Factor
Shrimp al Ajillo is one of my favorite tapas.
Why?  Because of my favorite vegetable of all time – garlic.
The name “al ajillo” translates to “with garlic” and garlic is indeed the co-star of this dish, so don’t skimp on it.
Garlic is a medicinal wonder that has been used for years and it’s beloved for its culinary versatility.
Garlic imparts a distinctive, robust flavor, pungent when raw, sweet when cooked, that transforms any dish graced with its presence.
And I love it.
 
Shrimp al Ajillo: A Flavorful Spanish Delight
Shrimp and garlic are the perfect pair in this easy to make dish.
Use 16/20 shrimp for this dish; the numbers simply mean there are 16-20 shrimp in a pound.
This large size is substantial enough to stand up to the bold flavors of garlic without being overwhelmed.
And there’s less risk for overcooking large shrimp because of their size.
The delightful kick of garlic is the perfect pairing for the natural sweetness of the shrimp.
Add to this olive oil, a bit of white wine, fresh parsley, and a bit of heat from red pepper flakes.
Can you say, “Tastebuds happy dance!”?
Once prepped this dish takes less than 10 minutes to cook.
 
How to Tell When You’re Shrimp are Perfectly Cooked
Shrimp are quick-cooking seafood delights. Here are four indicators that your shrimp are perfectly cooked:

The shrimp are firm to the touch, but still springy, not mushy.
The shrimp are opaque in color with a pink or orange tint, depending on the variety of the shrimp.
* Once cooked, shrimp should be juicy and succulent, not dry or rubbery.

Grab your apron and bring the Mediterranean to your table.
 
Other shrimp dishes you may be interested in trying:
Cajun Shrimp and Grits

 
Shrimp Creole

 
You can book a Shrimp al Ajillo happy hour class. More details here:
Shrimp al Ajillo and Sangria Virtual Cooking Class

 

Fiji Chicken Curry: Fresh Ingredients and Rich Spices
Are you ready to spice up meal time with something new?
Try my Fiji Chicken Curry.
This dish is rich in aromatic spices and coconut milk with a vibrant flavor that is a celebration on a plate of Fijian culture.
Indians migrated to Fiji in the 19th century primarily orchestrated by the British colonial government’s need for laborers on sugarcane plantations.
The Indians brought with them their languages, religions, cultural practices, and, of course, they brought curry.
 
Dive Into the World Curry
The word “curry” is used to describe a variety of dishes and while you may think it refers to that yellow powder you see on the grocery store shelves, it simply means “sauce”.
In traditional Indian cuisine, dishes referred to as curry, actually have specific names depending on their ingredients, region of origin, and method of preparation.
The British invented “curry” powder (that yellow powder in grocery stores) to mimic the flavors of Indian cuisine in a single, convenient product.
Don’t be fooled into believing that this is the be-all-end-all of curry flavors.
It’s not.
Each curry has its unique preparation method and set of spices used.
And, by the way, the word “masala” simply refers to a blend of spices.
 
The Flavors of Fiji Chicken Curry
So how does Fiji curry differ from traditional Indian curries?
Glad you asked.
Indian curries are traditionally spicy on the heat scale; Fiji curry tends to have a simpler flavor profile, it’s robust spice flavor with a notable sweetness and creaminess from the addition of coconut milk, and a less intense heat level.
Fijian curries are also more chunky and less saucy.
To make this Fiji chicken curry easy, I’ve used a spice blend called “meat masala”. Order it on Amazon or Pick it up at your local Asian market along with some fenugreek and mustard seeds.
Meat masala is a versatile spice blend and can be used in a various meat dishes. Typical meat masala mixture includes coriander seeds, cumin, turmeric, black pepper, cardamom, cloves, nutmeg, garlic and other spices.
Fenugreek adds a complex sweetness and a slight bitterness to dishes that mellows out when cooked. Its flavor is reminiscent of maple syrup or burnt sugar, and is often used to enhance maple syrup flavors.
Mustard seeds have a strong, pungent, and somewhat spicy flavor. When the seeds are whole, they have little aroma and but once cooked or cracked they release a fiery, robust, and somewhat earthy flavor.
Finish this beautiful dish with lime juice, chopped cilantro, and a bit of red pepper flakes if tastes leans towards spicy side of hot.
There is no doubt you are going to love Fiji Chicken Curry.
It’s easy to make and your tastebuds are going to love the flavors.
Make it tonight.
Love curry? Try this Thai Green Curry.
Thai Green Curry with Chicken

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A Mediterranean Delight: Lentil Salad with Ladolemono
Lentils have a long and delicious history with the human race.
Esau was so enticed by this legume that he traded his birthright to his brother Jacob in exchange for a bowl of red lentil stew.
Maybe you don’t love them that much, but you’re going to love my Lentil Salad with Ladolemono, a tangy, lemony Greek dressing.
 
The Magic of Lentils in this Lentil Salad with Ladolemono
Lentils are a tiny but mighty legume that pack a nutritional punch.
They are a rich source of protein fiber, and essential nutrients like folate, iron, magnesium, and potassium.
Lentils are rich in dietary fiber, both soluble and insoluble, and one cup of cooked lentils contains about 15 grams of fiber.
Lentils also contain various bioactive compounds with antioxidant properties that help protect the body against oxidative stress and may reduce the risk of chronic diseases including heart disease and cancer.
And lentils are easy to digest, and low in fat and calories.
Truly, what’s not to like?
 
Lentil Salad: Why The Choice of Green Lentils
For this salad, use green lentils or French green lentils, also known as “puy” lentils.
The primary difference between these two types of green lentils lies in their geographical origin.
Puy lentils come exclusively from France, while those labeled simply as green lentils have been grown in North America, Europe, or Asia.
The most important characteristic of green lentils despite where they’re grown is the ability of this lentil to maintain its shape after cooking. Unlike red lentils that break down easily.
 
Meet Ladolemono: The Tangy Greek Dressing That Will Make Your Tastebuds Dance
Now get ready to meet ladolemono. An unforgettable, tangy, and lemony classic Greek salad dressing.
The word “ladolemono” is a composite word derived from the two Greek words for olive oil and lemon, highlighting its simple yet vibrant ingredients.
Add to this delightful combo minced garlic and either dried or fresh oregano and its magnificence in each bite.
And now you have a truly spectacular dish; a salad that highlights the combined beauty of the lentil with all the deliciousness that is ladolemono.
Your tastebuds are going to dance a Greek jig.
 
Bringing It Together: Lentils and Ladolemono with Pan-Seared Chicken and a Chive Yogurt Sauce
Now imagine your lentils with crisp bell peppers and savory shallots tossed with the ladolemono.
It’s a celebration of textures and flavors. The lentils are tender, the vegetables add crunch, and the dressing ties everything together with bright, citrusy notes.
Top it with a pan-seared protein of your choice with a chive yogurt sauce and you’ve got a winning meal.
Try it today.
Book a a culinary team building or healthy cooking class featuring this recipe!
Here’s another recipe with a Greek flair you will definitely enjoy. If you’re not vegan, replace the tempeh with chicken and replace the cashew yogurt with whole-milk yogurt.
Greek Tempeh Wrap with Cashew Yogurt Tzatziki Sauce

 
 

Slide Into Flavor Town: Smash Burger Sliders with Bacon and Avocado
Are you ready to turn your next meal-time gathering into a smashing success?
Imagine biting into a mini burger that packs the punch of a heavyweight champ.
We’re talking about a juicy, perfectly seasoned beef patty paired with the irresistible crispiness of bacon, the creamy, rich texture of avocado, and a zesty twist of a spicy mango sauce.
It’s a winning trio and a burst of flavor in every bite.
 
A Little Slider History
Originating from the steamy kitchens of fast-paced diners, sliders have a rich and interesting history.
The term “slider” originally referred to small hamburgers that were originally “slid” across a flattop grill and onto a bun.
White Castle, a fast food chain that opened in 1921, helped to popularize these small bundles of meat and bun.
And the the US Navy even embraced the slider; named so because these mini, tasty burgers would easily slide down the hungry throats of hungry sailors.
 
Embrace The Magic of the Smash Burger Sliders with Bacon and Avocado
Sliders have come a long way, baby, from their White Castle and Navy days.
Weighing in at 2 ounces, each slider patty is like the fun size of a candy bar.
It’s the perfect size when you crave a snack. You can stop at one or have another and make it a meal, suit yourself.
 
Top 5 Tips for Perfect Smash Burger Sliders
1. The Beef. I recommend using 80/20 ground beef; that’s 80% lean and 20% fat. Fat means flavor and all that wonderful fat will ensure that each bite is bursting with juicy, meaty flavor.
2. The Bun. Toast those buns! Toasting enhances flavor and keeps the bun from getting too soggy.
3. The Flair. Forget boring mayo or mustard. Make a standout sauce like my Spicy Mango Sauce. So not traditional, but it’s everything you’ve been dreaming of, yogurt, lime juice, lime zest, Cajun seasoning, and cilantro.
4. The Smash. Press down on those patties to create a crust and the browning that we crave in a good smash burger.
5. The Juicy Factor. Don’t overcook these little hamburger gems. A slider cooks up perfectly in 2-3 minutes.
You can enjoy this diner-style smash burger sliders easily at home on a weeknight.
No grill or griddle is necessary. Use a cast iron pan and you are good to go.
Customize your burger to suit your tastes and your dinner will be a smashing success.
Here’s another recipe you can “smash” while you’re at it!
Smashed Garlic Potatoes

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Discover the Magic of Broccolini: Your New Favorite Super-Veggie!
Are you ready to meet your new favorite green vegetable?
Say hello to broccolini.
This delightful, nutritious, and versatile veggie is sure to light up your tastebuds and banish the boredom of eating the same ‘ole veggies at every meal.
Roasted broccolini is especially tasty with its companions of fresh garlic, blistered grape tomatoes, and a Sherry vinaigrette in this dish.
 
A Peek Into Broccolini’s History
Despite often being labeled baby broccoli, it is not baby broccoli.
Broccolini is a cross between Chinese broccoli and regular broccoli – yes, the kind that most people love to hate.
It was bred by a Japanese company in 1993 to create a vegetable that featured the tender stalks of Chinese broccoli along with the more familiar florets of traditional broccoli.
Broccolini has a sweet, mild flavor and a crisp texture, which is the best characteristics of both source plants.
And broccolini is not a GMO, or genetically modified organism.
It was developed through traditional plant breeding techniques that naturally combine the desired characteristics of each parent plant.
 
Nutrition Packed in Every Bite of Roasted Broccolini
Why should broccolini be on your shopping list and dinner plate?
This green gem is packed with a powerhouse of nutrients. Broccolini is rich in vitamins C and A, calcium, folate, iron, and is also a fantastic source of fiber.
It’s a champion for your bones, blood, and beyond with compounds that are believed to pack anti-inflammatory and cancer-fighting properties.
Low in calories but high in possibilities, broccolini is a superhero of the vegetable world, ready to keep you healthy while pleasing your palate.
 
Culinary Versatility
Broccolini is a versatile vegetable.
The stems, leaves, and florets are all edible, and they are tender enough to be enjoyed raw.
Use it in a stir-fry, steam it, or grill it. Toss it in a creamy pasta or serve it as a companion to your favorite protein.
 
Roasted Broccolini
Today’s recommendation is for a roasted broccolini salad with a sherry vinaigrette.
This vegetable is so tender it cooks to perfection in minutes.
Lay the broccolini on a sheet pan, add some sliced garlic and roast until the broccolini is tender and the florets just begin to char.
Blister some tomatoes in a dry cast iron and whip up a simple sherry vinaigrette.
Arrange the grape tomatoes on top of the broccolini and garlic when they come out of the oven.
Drizzle the sherry vinaigrette over the top.
It’s simplistic cooking and its best and it’s a winning combination you’re going to crave over and over.
Embrace the joy of eating something that looks as good as it tastes and feels as good as it nourishes.
Try it today.
Also give this broccoli recipe a spin.
Sautéed Broccoli

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Salsa Fresca: A Fresh Dive Into Its Vibrant History and Ingredients
Did you know that one of the beloved condiments in both Mexican and Tex Mex cuisine traces its origins all the way back to the ancient Aztecs?
It’s salsa fresca. You may also know this lovely salsa as “pico de gallo”.
Salsa fresca combines fresh, simple ingredients for a punch of flavor that has captivated taste buds for hundreds of years.
Yes, salsa fresca has journeyed from ancient gardens to our modern tables.
The word “salsa” simply means sauce in Spanish with “fresca” meaning fresh.
And fresh it is, indeed.
No need to fire up the stove or oven when making this salsa.
This dish is all about the knife skills.
 
Salsa Fresca’s Simple Ingredients
Tomatoes
Tomatoes are native to South America and were cultivated by the Aztecs and Incas as early as 700 AD.
The indigenous people of Mexico revered the tomato and have used it in their cooking for centuries.
The Spanish introduced the tomato to the rest of the world following their conquest of the Americas.
 
Onions
Onions add a crisp texture and a sharp bite to the salsa that complements the sweetness of the tomato.
 
Jalapeño or Serrano
The jalapeño is the chili most often used in Tex Mex salsa fresca.
With traditional Mexican cuisine, the serrano is most often used in areas where spicier food is more common.
Whichever chili you decide to use, you can always reduce the heat by removing the chili’s pith.
 
Lime Zest and Juice
Introduced to Mexico by Spanish and Portuguese traders, limes quickly became an Important crop.
Lime juice brightens the flavor of the salsa fresca with its crisp, bright acidity.
The aromatic oils that give lime its flavor are concentrated in the skin. For this reason I always grate a bit of zest into my salsa fresca.
 
Cilantro
With its distinctive, lively taste, cilantro traces its origins back to the Mediterranean and Middle East regions. It was brought to the New World in the 16th century by the Portuguese and Spaniards.
I’m so thankful.
If you’re one of the unlucky few where cilantro tastes like soap, my condolences.
Whether you use this salsa on tacos, with grilled meats or simply as a dip with chips, you’re going to love it.
Salsa fresca is easy to make and its history is a testament to the power of using simple, fresh ingredients to create vibrant flavor in every bite.
Make it today.
Ready for Tex Mex?
Homemade Tacos Recipe

Use my recipe to make your own Homemade Flour Tortillas.
 
 

 
Brownies: A Beloved American Dessert
Why do you love brownies?
Notice I didn’t ask IF you loved brownies. I assume you love them like most other people planet.
Ask anyone for their  Top 10 list of favorite desserts.
More often than not brownies will be listed in this prestigious list.
And why not? Brownies are a classic dessert.
They are versatile, delicious, and surprisingly easy to make from scratch.
 
A Brief History of Brownies
Several legends abound about the origins of this chocolaty treat.
One popular story suggests that a chef created brownies when asked to make a dessert for ladies attending the Chicago World’s Columbian Exposition in 1893. He needed something smaller than a cake that could easily be eaten from boxed lunches.
Another tale is of a housewife who forgot to add baking powder to her chocolate cake resulting in the fudgy texture we now associate and love about brownies.
The first known recipe appeared in the 1896 edition of the “Boston Cooking School Cook Book” by Fannie Farmer. But it wasn’t until the early 20th century that this simple sweet treat gained the popularity they enjoy today.
 
Crafting the Perfect Brownie
It doesn’t take long to make brownies.
In under an hour you can have a pan of fudgy goodness on your countertop and in your belly.
Two ingredients make my brownies a standout.
1. Brown sugar contains molasses which adds a deeper, richer flavor to the brownies. Brown sugar also has a higher moisture content which helps create a moister, denser, and chewier texture.
2. Dark chocolate has less added sugar which balances the sweetness and offers a depth and complexity of flavor.
But if you really, really, really like sweet things you can choose to top your brownies with melted marshmallows and a homemade caramel sauce.
 
Tips for Perfect Brownies
1. Sift the flour with the baking powder and salt to aerate the flour, evenly distribute the baking powder, and ensure no lumps when hydrating the flour with the butter and chocolate mixture.
2. Butter and flour your pan to prevent the batter from sticking.
3. Don’t over bake. The edges should be slightly firmer and chewier than the center providing a pleasant contrast in texture. Insert a toothpick to check for doneness. It’s ok if your toothpick has a couple of crumbs on it, just no raw batter.
Brownies are a testament to the idea that the best recipes often come from simple beginnings. Whether you’re baking for a crowd or just yourself this brownie is the bomb.
Make it today.
Don’t feel guilty. Learn about the health benefits of dark chocolate!
Want to make cookies instead? Try my chocolate chip cookie recipe.
Give my chocolate fondue recipe a whirl!
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Why Spinach? Oh, Let Me Count the Ways!
What do you think when you hear the words “spinach salad”?
Wait, wait. Don’t tune out.
This spinach salad is bursting with flavor and is the perfect recipe to fill you with a sense of renewal and freshness.
Forget about bland and dreary salads that make meal time fee like a chore rather than a treat.
My spinach salad is here to change all that.
Say goodbye to boring salads.
 
Spinach Salad is Filled With Flavor with a Fennel Dressing
Say hello to flavor.
Starting with the Fennel Seed Dressing.
Fennel isn’t a common ingredient for a lot of Americans. If you haven’t become acquainted yet, please do.
It’s a versatile ingredient you may recognize in Italian sausage and is one of the five seeds used to create the whole-seed seasoning blend panch phoran widely used in East India, Bangladesh, and Nepal cuisine.
Fennel seed is a little wonder.
It delivers a unique licorice-like flavor that pairs beautifully with the spinach and the white balsamic vinegar that provides the acid for the dressing.
With a bit of honey, Dijon mustard, and a bit of garlic paste this dressing is mouthwateringly good.
And it’s good for your digestion and it delivers a whole host of other benefits to your body as well.
Everygood salad dressing is a balance between the flavorings, the acid, and the olive oil.
White balsamic vinegar provides the acidic backbone to this dressing, but with subtleness.
Its counterpart is the darker balsamic vinegar.
Both are made from white grape must, but the white vinegar is cooked at a lower temperature to prevent it from darkening and it’s aged for a shorter time.
White balsamic vinegar has a clean, light, and has less of the strong punch that dark balsamic delivers.
I love it.
Again, another ingredient some may not be as familiar with. But please do make it’s acquaintance.
You are going to love this salad dressing.
 
Making This Spinach Salad A Stand Out
If the dressing alone doesn’t convince you to try this salad, go with this.
To the spinach you’re going to throw in some chickpeas, julienned red onion, parmesan, and dill.
Spinach and dill make a fabulous flavor combination.
And to top it all off, garnish this salad with 3 pan-steamed asparagus spears.
It’s a beauty.
And so incredibly satisfying.
Make it this week.
Here’s another simple, yet delicious vinaigrette for you to try:
Classic Red Wine Vinaigrette

Looking for another way to enjoy spinach? Here you go:
Sautéed  Spinach

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Making Magic with a Crustless Quiche
How often do you make quiche? If the answer is not often, let me assure you have an egg-citing future with quiche once you meet my crustless quiche recipe.
Yes, that’s right. Imagine all the creamy, eggy goodness of traditional quiche but without the crust.
Don’t get me wrong. I love crust – on pizza, bread, and even quiche. But making crust can be intimidating and a bit time consuming when you’re hungry.
Even if you buy a ready-made crust (which I don’t recommend) it can be tricky to get a crispy, flaky crust which is why we love crust so much.
 
A Quick Whirl Through Quiche History
Quiche may seem as French as the Eiffel Tower, but did you know that its roots actually lie in Germany?
The word ‘quiche’ is derived from the German ‘Kuchen’, meaning cake.
The classic Quiche Lorraine originated in the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine.
The original recipe was simple: an open pie with a filling of cream, eggs, and smoked bacon.
It was only later that cheese made its way into the quiche we know and adore today.
 
The Star of Crustless Quiche: The Egg
Eggs, the backbone of any quiche, are truly remarkable ingredients.
Did you know that eggs have been a staple in diets worldwide since the dawn of agriculture?
Americans consume an average of 279 eggs each year.
In a crustless quiche, eggs are the stars, creating a texture that’s both custardy and comforting.
They’re like nature’s very own binding agent, holding all your favorite ingredients together in one harmonious dish.
 
Tips for Your Best Crustless Quiche Yet
1. Butter Your Pan: A little bit of butter prevents sticking and goes a long way with easy removal from the pan.
2. Get Creative with Fillings: The traditional quiche Lorraine is bacon, onion, and Gruyère cheese. My version includes mushrooms, bell peppers, spinach,Gruyere and parmesan. But you should use whatever fillings and cheese float your boat.
3. Use Full-Fat Dairy: For that irresistible creaminess, full-fat cream or milk is the way to go. It adds to the luxurious texture that makes quiche so appealing.
4. Let it Rest: Allow your quiche to sit for a few minutes after baking. This rest time helps it set up for perfect slices.
Whether you’re hosting a brunch, looking for a simple yet satisfying dinner, or just in the mood to try something new, crustless quiche brings all the flavor and none of the fuss.
It’s great just out of the oven; it’s also lovely warmed up for a quick meal, especially at breakfast time.
So the next time you’re pondering what’s for breakfast, lunch or dinner, consider the crustless quiche: it’s easy and it’s delicious anytime of the day.
Looking for other egg preparations? Give these a try.
The Ultimate Guide for How to Fry an Egg

How To Perfectly Boil An Egg

 
 

In Praise of Leftovers: The Unsung Heroes of Meal Time
Let’s be honest, leftovers have been getting a bad rap for far too long.
If you’ve ever refused to carry home the remains of your meal or turned up your nose up at the sight of those lonely leftovers the next day, it’s time to rethink your relationship with leftovers.
Often relegated to the back of the fridge waiting for their moment in the spotlight, leftovers are often passed over and forgotten until way past their prime. Then they’re not good for anything except the landfill.
Leftovers deserve a place of honor in your fridge and on your table. It’s time to learn to love leftovers. The picture above is of repurposed brisket that’s been stuffed into a poblano pepper with melted cheese on top. What’s not to like?!
 
Top Five Reasons to Love Leftovers
Here are my top five reasons to embrace leftovers for the culinary champions they truly are.
1. Reduce Food Waste. Did you know that approximately one-third of all food produced globally is wasted? That’s like cooking a three-course meal and tossing one entire course straight into the garbage. This is not just bad for the environment in multiple ways, it’s a sad squandering of the labor, energy, and water that went into producing that food. Leftovers are the knights in containers ready to combat food waste one reheated meal at a time.
2. Save Money. Leftovers are wallet-friendly wonders. Eating leftovers means you’re making the most out of your grocery budget, reducing the need to buy more food or splurge on eating out. Enjoying last night’s dinner today is the ultimate trick for eating well on a budget.
3. Save Time. On a busy day, leftovers are a lifesaver. Having a meal ready to go means you can skip cooking and still enjoy a satisfying and delicious meal. What’s not to like about having more time in your day?
4. Enhanced Flavors. Many dishes improve with time. Soups, stews, and sauces often taste better the next day after their ingredients have had more time to meld together. That’s not myth, that’s science. Flavor molecules have more time to make their way around a dish the longer the dish sits.
5. EmbraceCreativity. Leftovers are the perfect canvas for culinary creativity.  Transforming leftovers into a new dish or adding a few extra ingredients to reinvent them can be a fun and rewarding way to experiment with flavors and textures.
 
Learn to Love Leftovers
Leftovers deserve your respect, admiration, and attention. So next time you find yourself with an extra serving of lasagna, remember: You’re not just saving a meal; you’re saving the planet, your time, and your money.
Let’s give leftovers the love they deserve and make every meal a round two worth celebrating.
 
Check out this article on How To Manage Leftovers Effectively.
And try these recipes with leftovers you may have lurking at the back of your fridge.
Vaca Frita – this is an easy and delicious Cuban dish that uses leftover roast.
A frittata is a great way to use up leftovers!
The Humble and Fabulous Frittata