If you have never had a Cubano Sandwich before – you are really missing out. They are so delicious with ham, pork, swiss cheese, onions, pickles, and mustard piled high on a nice crusty bread and usually grilled or pressed to melt it all together. I love them so much that I turned them into a pizza!!! Cubano Pizza is all of those yummy flavors on a delicious pizza crust – and you are going to love it!
One-Pot meals are always a go to for me – especially as we get back into the swing of balancing school and work and life. I wanted to have something with a little more kick to it so I decided to make this One-Pot Garlic Pasta with some hot Italian sausage in addition to the mild.
Fried rice with bacon, hot links, pears and edamame topped with scallions.
Blended ethnicity burger
All the flavor of Quiche Lorraine in easy to make flaky scones. I developed this over the summer while I was looking for a way to use up some bacon.
I had a wonderful soup at Long’s Provencal Restaurant in downtown Seattle. It was so good, I knew I had to try to replicate it at home. I tried doing a search for it online, but no luck…so, I came up with my own recipe and it tastes pretty darn close to the one at the restaurant!
Tom Douglas is a big name in the restaurant business here in Seattle. His chefs prepared Smoky Pork Pozole for Lish (a former online meal delivery service). I loved the flavors! I knew I had to try and recreate it. Most of the recipes I found online used tomatoes instead of tomatillos. So, I decided to try and recreate the one I ate and this one is very close.
I came up with this recipe after cleaning out my refrigerator and wondering what to do with the leftover heel of parmesan cheese, cherry tomatoes starting to shrivel and kale that was limp. I had read somewhere that cheese was sometimes used to flavor broths, so I thought to give it a try. This recipe has become one of our favorites for lamb shanks.
OK, I’ll admit it. I’d had WAY too much coffee that day. And my energy level was through the roof. So rather than wake my honey from a deep slumber, I went into the kitchen, foraged through the fridge, freezer and the pantry, and came up with this dish. And FYI, when I took it to work for lunch the next day, I was definitely the talk of the break room! Good thing there were 5 more portions in the fridge at home! Inside the bento box (which was deep deep inside a cupboard in a long forgotten, dust covered section) is: A Blackberry Ginger Balsamic Bacon Bao Bun, Crispy Tamari Rice w/Avocado & Toasted Pepitas, Field Green Salad w/Cucumber, Cherry Tomato & Ginger Scallion Relish, and Oatmeal Raisin Skillet Cookies