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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Eggplant Lasagna with Mushroom Ragu

In an almost Garfield level consistency my boyfriend and I crave lasagna. Do I really need to explain why??? I’m no stranger in trying to find slight ways to “health up” lasagna. But I wanted to take it even farther. So I came up with this version that promises no carb bombs or meat sweats.

Instead of a classic bolognese I made a mushroom ragu to give that meaty texture and flavor, and swapped out noodles with layers of roasted eggplant. The end result is kind of like eggplant parm meets lasagna. And. Im. Am. Into. It. And the best part? Despite eating a bowlful I still feel ready to take on the world, or in this case my house cleaning.

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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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Spaghetti Vongole

I think my ultimate food happy place is any kind of pasta and shellfish. Something about the sweet, briny flavors on top of a bowl of noodles gets me going every time. A particular favorite of mine is spaghetti vongole. This os a dish that clasically consists of clam and chili. What’s not to love??

Like my pasta puttanesca this dish uses the classic aglio olio consisting of anchovy and garlic as the flavor base for the sauce. The anchovy not onoy enhances the ocean flavor of the clams, but also adds a huge savory kick as well. So all in all we have sweet, salty, briny, spicy, savory, and bright. Just talking about it I wish I had a bowl in front of me.

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Thai Inspired Meatloaf with Sweet Chili Glaze

For a long time now I have had a bit of an obsession with creating a unique meatloaf recipe that I could call all my own. I became deadset on the magic to be in a homemade, sweet and spicy ketchup like glaze. I racked my brain endlessly thinking of what exactly creates a sweet and spicy flavor. I was determined to avoid honey and crushed red pepper. It felt too obvious.

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Pasta Carbonara

carbonara

Over time pasta carbonara has become one of the most controversial dishes out there. You would think with a simple preparation of pancetta, egg, parmesan, and black pepper it would not be a big deal. However not too long ago I read an article about Nigella Lawson posting her recipe for the dish on twitter, and people flipped out on her. All because she puts cream in her sauce. In all honesty despite any lack of authenticity cream might provide I tried her recipe and I enjoyed it.

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