A love for creating recipes, cooking, and sharing tasty food
I love a well-made caesar dressing. Being lactose intolerant, I have to really watch the dressings that cheap out adding cream or ranch to their dressings. So when I have a craving, I make my own. I decided to make
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This BBQ sauce is a play on my usual BBQ sauce recipe. Mainly with the addition of a variety of Mexican chilies. One thing to note is that you may need to play with the amounts of balsamic vinegar and
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I had two chicken breasts to use up, so quickly did up some homemade chicken strips and put them in the air fryer. While they were cooking, I whipped together this easy easy recipe for honey mustard dip. If you’re
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I revised and updated my sriracha sauce recipe this year. When looking at other recipes out there, I noticed they all had fermented peppers. As I’ve recently gotten on a fermenting kick (kimchi was my first attempt), I thought I
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We have a few pots on our deck for herbs and pepper plants, and my oregano and sage are going a bit bananas. We had picked up a couple steaks from the butchers and I was trying to think of
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I saw a recipe for chimichurri on Donna Hay’s site. Actually the recipe was for charred rump, but it was all about the sauce for me. I love sauces, gravy, and dips. A sauce that is full of fresh herbs
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We picked up some low carb wraps, which means finding something super yummy to fill them with. I had a roast in the freezer, so decided on some Mexican shredded beef stuffed wraps. Looking at various recipes they didn’t seem
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So I was walking through the grocery store one day and walked by a row of tomato sauce jars. Then I paused and walked back. One of the jars was puttanesco sauce. It looked dark, rich, and very tasty. But
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Inspired by one of my favourite shows: Diners, Drive-Ins and Dives! These Turkish meaty delights have a few variations on their spelling: Kebab, kabab, kebob, kabob. Anyway you say it or spell it, they still taste good. Sometimes wrapped around
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I saw a recipe for mushroom sauce made with red wine in the The New Professional Chef: Culinary Institute of America cookbook, and wanted to make some for the london broil I was cooking. The sauces in the cookbook can be quite
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