Teriyaki Steak Tacos

The concept here is simple: We all love teriyaki, steak, and tacos. Why not combine all of the above in one dish?

A teriyaki marinade takes all of one minute to whip up, and is so much better and lighter on the palette than the bottled stuff. When you pair that blend of sweet and savory we all know and love with a spicy mayo and cool mirin slaw you have one of the most perfect bites of food.

And isn’t the whole point of a taco the hunt for the perfect bite? Continue reading “Teriyaki Steak Tacos”

Chocolate Pasta with Balsamic and Raspberry Sauce

Back in I want to say sometime between 1999-2001 I lived for when my parents would let me stay up late so I could watch the original Japanese Iron Chef. The drama, the chefs being themed on nationality, my dear sweet Chairman Kaga, and that fortune teller judge. What a time to be alive.

Those late (to a six-year-old) nights were pretty much my crash course in getting wild and creative. I remember they made ice cream out of EVERYTHING, namely squid ink, which I didn’t even know was a thing you eat, but now I adore. But this story leads to one place. And that is my first ever love/hero, Masahiko Kobe aka “Iron Chef Italian.” This dude made ravioli with chocolate pasta dough.

My. World. Was. Rocked. I went borderline rabid asking how is that possible, and if my mom would make it for me. She looked like I grew two heads.

Fast forward about 10 years. I’m a junior in high school. My mom, brother and I took a trip to Asheville, North Carolina. We stopped in a fancy chocolate shop. And there it was…a bag of chocolate fettuccine. I immediately flashed back to my Iron Chef days and tried to do everything to get that bag to go home with me, to no avail.

But guess what, mom? I’m an adult now and can make my own damn chocolate pasta! (I’m sorry mom, I love you.)

The biggest challenge was figuring out what sauce to make with it. I thought creamy, I thought mascarpone, and then I thought nah. I decided I wanted something that felt fresh to go with it. So I landed on raspberries and mint for freshness, with a punch of balsamic vinegar for intrigue.

This dish creates a bright, fresh, fun feeling that will have you asking if you’re eating chocolate for dinner, or pasta for dessert. Either way I promise you never had one like this before. Continue reading “Chocolate Pasta with Balsamic and Raspberry Sauce”

Turkey Sausage and Veggie Frittata Muffins

Lately my life has been about the hunt for convenience. Between a new job, studying for my second licensing exam for my new job, housework, and making more time for the gym I need grab and go food anywhere I can get it.

That being said one of my biggest weaknesses going about my day is making sure I eat breakfast, let alone a balanced one.

Enter: frittata muffins. It’s so simple it’s genius and stupid at the same time. All you do is cook off some veggies/meat, mix it with eggs and cheese, and then pour into cupcake tins and bake. I’m kinda kicking myself I didn’t do it sooner.

For my cupcake tin’s maiden voyage I decided to go with turkey sausage and a vaguely French inspired veggie mix and spinach, (see the previously mentioned attempt at being healthier), and some mascarpone and parmesan because we love ourselves.

The result is packed with meatiness and flavor. Plus the fact they’re adorable and not so bad on the waistline is a huge plus! Continue reading “Turkey Sausage and Veggie Frittata Muffins”

Juicy Lucy

Sometimes life provides you with serendipity. On my blog’s Instagram page I posted a poll asking if my next post should be something healthy or naughty. Turns out about 70% of people wanted to see something decadent. Right after I posted this it was time to start planning what to make for the Fourth of July. And maybe it’s obvious, but a kickass burger felt like the only way to go.

To me Juicy Lucy’s are a special burger because it’s like the savory version of a Hostess cupcake and its hunt for the cream filling. But instead of chocolate and cream we have meat and cheese, and I’m not the slightest bit mad at that. Topped off with homemade pickles and a honey dijonnaise we have the perfect bite of meaty, cheesy, creamy, crunchy, and tangy. For a burger that creates a full on sensory experience look no further. Continue reading “Juicy Lucy”

Cheese Course Pizza

You ever look at something and think, “why can’t you be pizza?” That’s essentially what happened with this dish. I wanted to take a classic French-inspired cheese course and make it a little more fun and approachable.

I topped the pizza crust off with caramelized shallots and thyme, mozzarella, boursin, brie, chèvre, and a rosemary red wine reduction. The end result was creamy, tangy, fun enough to go back for more, and fancy enough to make you feel like wearing a monocle. This would make a killer appetizer for a dinner or cocktail party. Continue reading “Cheese Course Pizza”

Beer-Battered Fries

I’m going to keep it real with y’all. I’ve been all about going healthier lately and finding healthy substitutions for carb and fat heavy dishes. But when it comes to fries I say screw it. My hot take is that there is no perfect fry substitute. Sweet potato fries? Close, but they’re always kind of flacid. Zucchini chips/wedges? I’d eat it, but don’t give it to me and tell me it’s supposed to fill my fry craving. Those breaded cauliflower sticks in the freezer section? Bro, no.

Eating healthy is great and awesome, but sometimes you just need some potatoes and a pot of grease. To up the anty we’re also going to dunk these babies in a spiced beer batter for optimum crunch and flavor. Everything in moderation, right?

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Churro French Toast with Chili Chocolate Drizzle

This recipe was born of two realizations: 1. The blog had a gross and negligent amount of both sweet and breakfast items, not to mention sweet breakfast items. 2. My life had a gross and negligent amount of churros in it.

So in other words, creating a recipe that encourages the flavors of churros and Mexican hot chocolate for breakfast, but with all the ease of French toast was my destiny.

For me this recipe 100% works even if you don’t have the biggest sweet tooth because the chocolate drizzle uses dark chocolate and enough spice to balance out the cinnamon sugar the toast is dipped in. This recipe was totally experimental for me, but seeing my boyfriend inhale 3 super-sized slices in one sitting told me everything I needed to know.

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Southern Fish Fry Tacos

Growing up my dad would take my brother and me fishing during the summer. He always had these grand ideas of catching a huge catfish and us eating it for dinner. Every time he would bring a cooler with this goal in mind, and every single time we didn’t catch a catfish to cook. A couple of times someone downriver had more than enough and gave us some, but we as a family weren’t looking so hot.

I like to imagine these tacos are the dream scenario of what we would have cooked if our family fishing skills were worth a damn.

They consist of cornmeal crusted catfish, tartar sauce made with southern chow chow relish, and a honey mustard lemon pepper slaw on a yellow corn tortilla. All these flavors are so classic summer in the deep south, and the harmony between spicy and crispy fish, creamy and tangy tartar sauce, and the little bit of sweet from the crunchy slaw gets more R-rated noises out of me than any dish I know.

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Shrimp Fra Diavlo with Cacio E Pepe Grits

A trip to Charleston, South Carolina had the power to turn anyone into a shrimp and grits eating fool. Most traditional shrimp and grits recipes use a kind of tomato-y peppery sauce on top of the shrimp. I wanted to take that idea and cheesy grits and kick it into overdrive.

Shrimp fra diavlo keeps the kind of spicy tomato goodness on a classic shrimp and grits, but amps up the garlic and herb content to make it sing. And the cacio e pepe grits? Ohhhhh those grits. Cacio e pepe is a Roman pasta dish that is essentially the real Italian version of an Alfredo. Cacio e pepe translates into cheese and pepper. So think parmesan cheesy grits with a huge black pepper punch. Even my friend Mike who lived in Charleston called them the best grits he’s ever had. Put simply, this shrimp and grits goes beyond classic Charleston into nirvana.

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Hoisin Pork Belly and Vegetable Stir Fry

I feel like this dish was one of those when the planets and stars align situations. The recipe I originally intended to post tonight failed me so I had to think on my feet fast. I needed something fast, so I thought stirfry. Then I remembered we just entered Chinese year of the pig, so I had hoped and prayed the Walmart next to my work would have a good cut of pork I could create a Chinese inspired dish with. I thought the best case scenario would be hacking up dome pork chops. But then the clouds parted and the angels sang because I saw the crown jewel, pork belly. In that moment I knew this dish was meant to be.

My main inspiration for the flavors of this dish was one of my favorite things, char siu pork, which is a preparation utilizing hoisin sauce. Hoisin is almost like the bbq sauce of China. It’s sweet, a little funky, and sticky. I can’t get enough. The sweet and fatty pork belly with the massive bounty of veggies make this dish an excellent start to the new year!

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