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Every so often I get infatuated with a certain ingredient and end up using it over and over until something new catches my eye. Currently I'm really quite smitten with jicama , both for the crunch and the slightly-sweet flavor that goes well with so many other things. When I'm creating my own recipes, the best ones seem to come about almost by accident when I start thinking about the ingredient I'm currently infatuated with, and suddenly a recipe idea will pop into my head. Those recipes don't always turn out to be keepers on the first try, but the second version was a winner for this Spicy Broccoli-Jicama salad. Besides my love of jicama, the other thing that influenced this recipe was all the comments on the Kalyn's Kitchen Facebook Page about Chili Garlic Sauce made by the same company that makes Sriracha Rooster Sauce .
It doesn’t get much better than this. Mongolian chicken is nearly the perfect Asian recipe. Many of you are probably familiar with this dish because of Mongolian Beef . If you would prefer to use beef in this recipe as well, that’s totally fine. I would consider this dish to be sweet, salty and spicy. I wouldn’t call this recipe totally authentic as it tastes much different from a lot of Mongolian /chicken beef dishes I have had.
I find there’s a fine line between like and obsessed . A whisper-thin, sliver of a line. Take my reverence for Target, for example.
All New Englanders are predisposed to love chowder. It's in our DNA. But not all New Englanders like the same chowder. Bostonians will argue that the only true chowder is white clam chowder, rich with potatoes and cream.