This is one of those meals that is pretty much standard in around 90% of restaurants, and homes. I tend to make it at home a lot because it is quick, filling, and I typically have all the ingredients on hand on any given day. Yet again my slight obsession with Masterchef Australia inspired the idea for change in this dish. This is something that both of us would buy for lunch so when I make it at home I want to try to do something new, with more flavor, and fun.
I have always wanted to come up with my own Fajita Mix. First of all the amount of additives and sodium in your standard mix makes this healthy meal quite unhealthy. I just kept adding spices in small measurements until I got just the right flavor. I even went out of my way, it wasn’t really, but I made tortilla’s which I haven’t done in years to go along with this meal. I was more then estatic with the results of it all combined.
I spent the last week thinking of something cute and fun to take to my sister in-laws for Easter. I had tons of ideas on my mind. From sugar cookies, to cupcakes with little fondant bunnies, to just a pretty cupcake with some cut out flowers of marbled white and pink fondant. Every time I had one that I was quite sure was “the one” I had another idea. Finally I gave in and went with my first instinct. Which in my home has become our motto, follow your gut, go with your first instinct.
Since I found the perfect pizza crust, for now. Trying to get the perfect pizza combinations is my new goal. I spent the better part of my day trying and looking up different ways to make a creamy garlic sauce for a pizza. We used to get a pizza at a place that is now closed, but it was Chicken, Garlic & Tomato. I know that most places use ‘ranch dressing’ as a white sauce but that just grosses me out. For one, I wanted to know everything that was going into this and two, I wanted to use the last bit of wine left over from the chicken and artichoke dish.
I came up with this based off of another similar recipe that has mushrooms and it is very close, but I made a few modifications to it due to what I had on hand. It was a perfect quick and healthy weeknight meal. It has tons of flavor, and it also made for great lunch for work the next day as left overs. I cannot tell you how insanely soft this chicken turned out, and letting it rest after cooking was key to making it taste amazing and making a very tender piece of meat.
With winter finally leaving the Twin Cities it’s only slightly cool now. Still cold enough to be craving soup, but soba is something that is simple and delicious winter or not. This was quick, flavorful, and so easy. We love japanese food and on a busy night when we want something quick, healthy, and tastes great with mild complex flavors, Japanese food is the way to go. A lot of our quick daily recipes are adapted from Japan Food Addict. When the majority of the meals Mai posts are fit just for two, and take under 20 minutes with the added attraction of being authentic japanese food, I am sold. I wanted to share this one because I was just so surprised at not only how simple, but how delicious this turned out. The ingredients are easily kept on hand regularly another reason why I love these recipes so much. I highly recommend this one be tried.
These potatoes can go as a side with pretty much anything, from sandwiches to roast chicken. The outside is crispy and the inside is soft and moist. The flavor is a perfect balance of salty yet herby. Best of all the recipe is quick and easy to remember. A way to get a nice crispy yet soft potato is to just follow the technique of boiling the potato first to get it soft, and then a quick bake to crisp the outside. Let them dry flat on a wire rack to avoid that soft or soggy element that fries tend to get. I hope you give these a try they are a lot healthier then actually having fries(chips).
The Catalyst: Cupcakes 