A love for creating recipes, cooking, and sharing tasty food
I found some beautiful poblano peppers at the store and wanted to make something with them. They were either going to go on some nachos, steaks if I could find some cheap enough, or a Poblano Chili Macaroni Skillet. The
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Dry roasts like an inside roast or a striploin roast are great, but sometimes one craves a traditional old-school pot roast. I used a modified rub from my striploin roast recipe and cooked the pot roast in my slow cooker.
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I first had Keema Samosas about 30 years ago, though I didn’t know what they were called at the time. Just that they were delicious! Keema samosas are typically filled with ground beef and spices, wrapped in a crunchy spring
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Tomahawk steak is one of our favourite steaks. Done right, a tomahawk steak is juicy, delicious, and cuts like butter. The only seasoning it needs is salt!
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One of my first experiences with Vietnamese food was Vietnamese spring rolls and beef cubes with lime juice. It was a great introduction into the cuisine! Bo Luc Lac (also known as shaking beef) is simple, but delicious! The first
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I wanted to make a quick supper tonight, and something that didn’t require a lot of chewing as the Hubby visited the dentist today. So I whipped up a batch of goulash. Note this is American-style goulash, not to be
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A trip to the butchers this weekend inspired me to make rouladen for Sunday dinner. I love anything that comes with gravy and rouladen is not only stuffed with delicious bacon, but this recipe produces enough gravy to satisfy anyone.
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I wanted to make beef wellington for Christmas dinner, but due to the storm that rolled in and dumped a metric tonne of snow on us, we moved dinner to mid-January. We were at a local deli (before Christmas) and
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I generally decorate my Thanksgiving table with mini pumpkins, and this year I also had a kuri squash from a friend’s garden. I decided to do a take on my butternut squash soup and do a beef, navy bean, and
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With it being harvest time, the markets are full of the most amazing looking vegetables. When I saw a bag of fingerling potatoes, they were coming home with me one way or another. The first meal with them I made
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