After living in Hawai’i for almost 13 years, you learn to adapt a breakfast burrito or sandwich wrap to the amazing ingredients that are over grown in your yard. This is a result of an abundance of avocados, bananas and pineapples … with a twist.
Bourbon glazed jowl bacon meets spicy cabbage slaw in the warm embrace of sharp cheddar cheese.
This is my take on my Grandmas breaded pork loin. It is perfect for a sandwich or served as is.
This chili really lives up to its name — it truly is discovered treasure. This hearty, perfectly balanced chili boasts flavor combinations that you didn’t even know were possible and proves once and for all that chili really can be a gourmet meal.
If you can eat two of these burritos in one sitting, you are the man.
My family adores this recipe, I’ve made it many times through the years.
This dish is smokey and spicy and tangy. The charred flavor of the meat and peppers are complimented perfectly by the raw veggies and quest fresco.
A spin on a childhood staple, this Greek meatloaf is tender, juicy and full of flavor. The feta adds bites of saltiness and creaminess. And the zesty kicks of garlic and onion are soothed with the refreshing, cool tzatziki sauce. Your mouth will be syrtaki dancing in delight.
I wanted to think outside of the box, plus pay tribute to my husband and my native american heritage. The bread is a Navajo Fry Bread, the burger is Pemmican meat patties, for the topping I made my own spin of a corn egg salad and for the fries I made corn fritter fries. Hope you all enjoy as much as my family did.
Crawfish and andouille jalapeño cornbread dressing stuffed in a deep fried wonton