A love for creating recipes, cooking, and sharing tasty food
This recipe was inspired by the Ratatouille movie and the sliced ratatouille that was served. But grilled on a bbq. With some cheese. And we all know how cheese makes everything better. I like the strong taste of blue cheese,
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Tonight I tried my very first eggplant parmesan and it turned out to be a wonderfully cheesy, saucy, eggplant concoction of yummyness. Is that even a word? If not, it should be. Anyways, back to the eggplant. This dish is
Read moreI really don’t know what to call this dish. Its basically heavily inspired by a Hungarian Goulash recipe I have and using up ingredients in my freezer and fridge. The original recipe (which I’ll have to transfer over from Goodgrub
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I saw these on Food52 and thought I’d give them a try. Jalapenos can be tasty, but I find a pickled jalapeno definitely has a less harsh bite to them. Since I had planned to make nachos one night, I
Read moreWe are one of the few who actually love brussel sprouts and seriously, who doesn’t love bacon? I would have added some crumbled blue cheese or feta at the end of this dish, but hubby has kind of an aversion
Read moreToday the hubby and I stopped at a wild game meat store and picked up a few goodies. While waiting to pay, I was flipping through a cookbook that they had on the counter . In the cookbook was a
Read moreI had a ton of asparagus stock left over from my Risotto Style Asparagus Cauliflower and decided to make a batch of soup with it. I only used about a cup of the stock so had a generous portion that
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Vegetarian Indian dishes always contain so much flavor and baingan bharta is no exception. The key to making this baingan bharta the best it can be is making it a day ahead. That gives it time for the flavors to
Read moreCauliflower is one of my favourite veggies, and since we’re back to low carb, I wanted to make it for supper tonight. I saw this recipe with mini cauliflower (which I’ve never seen but they must exist). Tonight it
Read moreWe are going back to eating low carb next week and in preparation are going hungho on all the things we won’t be eating for about 6 months. If you’re wondering why we go for low carb, its because we
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