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Stuff on a stick, perfect for summer BBQs, and parties. This is one of those recipes that is easy and awesome for summer everything. Lamb Kebabs with Mint Yogurt Sauce Serves: 4 Ingredients: 1/4 cup extra virgin olive oil 2 tablespoons tarragon, minced 1 tablespoon thyme, minced 1 tablespoon rosemary, minced 2 garlic cloves, minced 2 teaspoons cumin 1 1/2 pounds boneless lamb leg, cut into 1 inch cubes salt and pepper to taste 2 tablespoons vegetable oil 8 wooden bamboo skewers mint yogurt sauce: 2/3 cup mint, roughly chopped 1/2 cup Greek yogurt 2 tablespoons lemon juice 1 tablespoon honey salt and pepper to taste Directions: 1.
Hi. Do you ever go to a super pretentious party and they serve weird appetizers that look like cat food on a cracker? I’ve been there. I usually eat it, even if it smells like cat food too.
There’s nothing better then making a big batch of stuffed shells and feeding friends. Do it. Don’t feel like seeing people? Fine, just make a big batch anyways and eat it over the course of two or three days, one stuffed shell at a time. Yup, I’ve done it. Judge me all you want, NBD. xx Jenny
Simple delicious pasta. This pasta dish is really beautiful. I feel like this is one of those recipes where you make it the first time you have a boy over at your house and you cook. Simple, no fuss, no screw up, delicious recipes.
I had this drink for the first time 7 years ago in Salvador, Brazil. A capiroska is pretty much caipirinha’s less popular little sister. They’re practically the same drink except a caipirinha is made with cachaca and a capiroska is made with vodka. Now normally even the idea of vodka would make me want to vom (just not a fan), but you can make this drink quite strong without the usual “rubbing alcohol” throat burn. When I ordered the drink I had no idea what I was ordering since the entire menu was in Portuguese, a language I sadly do not speak except for the word “kiwi”. I thought to myself, “Eh, I like kiwi’s, why not.”
This is a recipe where figs, goat cheese, and caramelized onions totally fall in love with each other while tucked into a flaky puff pastry shell. Yea. So I like to imagine eating this love tart while starting into my significant others eyes on the couch while watching Star Wars. But, thats just me. For you, (and me), your significant other could be a computer, or a cat, or a real life human being. Maybe you’re watching Dateline NBC, or a 6 hour black and white silent documentary.
Hi! (you can’t tell, but I’m furiously waving at you all with a really huge, borderline creepy smile on my face!) It’s Friday…yay! I could say something totally cheesy and awkward like, “TGIF!!”
Hi All! The very first time I had REAL tomato-basil soup for the first time at The Noodle Cafe when I was about 12 or 13. This little gem is in a small suburb of Chicago (where I grew up) and to this day it’s still one of my all time favorite restaurants. There are a few reasons for this: 1) The food is amazing. I can rarely say I’ve never had a bad meal when I’m taking about restaurants, but this is one of the very few I can say that about.
Risotto is one of my favorite foods. EVER. I love it so much because it’s so easy to make and you can add all kinds of things to it. Getting into the spirit of fall, while trying to ignore this totally non-fall weather we’ve been experiencing in L.A.
Happy Humpday! To continue our week of winter squash we present you all with this…. KABOCHA.RAVIOLI. My absolute favorite winter squash, the kabocha pumpkin.
Every holiday season it seems like butternut squash (yum!) and pumpkin (yum!) take over and all other squash go by unnoticed or grossly under-appreciated. So this year we wanted to give a small shout out to some other amazing types of squash we love so much. Acorn squash is up there with one of my favorites. I love it because it has a sweet flesh similar to butternut, but it’s not as nutty; plus the sweet notes are more subtle than butternut squash.
Hi Everyone! I hope you all had a great holiday weekend and that travelling wasn’t too hectic for anyone. I just flew back from Chicago, after spending a whole week at home with my family and I’m still craving my mom’s home cooking.
So I’ve had a really busy couple of weeks, well more like a really busy couple of months…and you know what? I’m tired. Really tired. I mean, don’t get me wrong I couldn’t be happier to be busy with work, but UGHHH$%$#%$#%#$%#$%$#^%^$%^$%$%$#!! Okay I’m done.
Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating.
It’s Friday…yay! So I know I said that we would be jumping into our Super Bowl fry fest next week, but we got a little excited and couldn’t resist starting a little early….enter baby chimichangas. These little beauties are pretty great; small pockets of fried goodness with a creamy Sriracha-lime dipping sauce. Why are these chimichangas so special? Two reasons: 1) You can actually taste the filling!