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Discover one of Cuba's most traditional and delicious dishes! Prep time: about 15 minutes Cooking time: about 45 to 50 minutes Serves 6 to 8 people Dairy/Gluten Free Picadillo Cubano (Cuban Minced Beef) is a hearty and delicious dish made with ground beef, potatoes, carrots, olives, capers, raisins, herbs, and spices... bringing together flavors from both the Caribbean and Spanish cuisines. There is nothing pretentious about it. Just simple down to earth day-to-day family cooking. While researching the dish I discovered that no two Picadillos are alike. Everyone has their own recipe. Mom had hers, my sister had hers, my friends had theirs... everyone had subtle differences in methods and ingredients but all agreed on the same: theirs was the best. So... I gathered all recipes, picked the elements I thought would represent the dish the best and put them together into this recipe... and the result was a delicious no-frills meal that satisfied all here at home. What is the flavor profile? Savory with small bursts of sweetness from the raisins. What ingredients will I need to make this dish? Ground beef, russet potatoes, 1 bell pepper of any color, 1 large yellow onion, garlic, 1 carrot, Manzanilla olives, capers, raisins, crushed tomatoes, tomato paste, fresh cilantro, bay leaves, oregano, cumin powder, white wine, Worcestershire sauce, salt & pepper, olive oil, and crushed pepper flakes (optional). What els will I need to make this dish? A large pot to cook the potatoes, a large pot with a lid to cook the Picadillo, measuring cups and spoons, a knife, a cutting board, a wooden spoon, a colander or sieve, and a large bowl to drain the excess oil from the Picadillo. Can I make any substitutions? You can either use canned crushed tomatoes or fresh crushed tomatoes. Instead of wine you could use chicken broth. You can used frozen carrots and bell peppers. You could use either raisins or sultanas. You could use GF soy sauce instead of Worcestershire sauce. Just keep salt levels in mind if doing so. What do I serve Picadillo with? Traditionally it is served with rice and either tostones (fried plantains) or Maduros (fried or baked ripe plantains). How can I make this dish vegetarian? Substitute the meat for your favorite gluten-free meat substitute. Ingredients 2 pounds of ground beef 5 Russet potatoes, peeled and cubed 1 bell pepper, seeded and chopped 1 large yellow onion, chopped 5 cloves of garlic, minced 1 large carrot, peeled and chopped 1/2 cup of Manzanilla Olives 2 tablespoons of capers 1/3 cup of raisins or sultanas 15 oz can of crushed tomatoes 1/4 cup of freshly chopped cilantro 2 bay leaves 2 tablespoons of tomato paste 1/2 tablespoon of oregano 1.5 teaspoons of cumin powder 1/2 cup of white wine 2 tablespoons of Lea & Perrins GF Worcestershire Sauce Salt & Pepper Olive oil Crushed pepper flakes, optional Method Fill a large pot with water, add a generous pinch of salt, and place the potatoes in the water. Place over medium high heat and cook for 15 to 20 minutes or until the potatoes are soft to the touch. Do not overcook. Immediately remove from the heat and pour the hot water out and replace with water at room temperature. The cold water will stop the cooking process and give the potatoes a firmer consistency. Set Aside. While the potatoes cook, add 2 tablespoons of oil to a large pot or cast iron pot over medium high heat and add the chopped onion, bell pepper, and carrots with a generous pinch of salt and pepper, and the cumin powder. Cook for about 5 to 8 minutes. Once the onions are translucent, add the garlic and cook until fragrant. Add the ground beef and Worcestershire sauce to the pot and cook until there is not pink spots in the meat, about 10 to 15 minutes. Season the meat with 1/2 tablespoon of salt and 1 teaspoon of pepper. Use a wooden spoon to break apart any lumps that may form. Add the tomato paste, white wine, olives, capers, oregano, cilantro, bay leaves, and crushed tomatoes. Incorporate well, reduce heat to medium, cover and cook for another 10 minutes minutes. Add the raisins, the crushed pepper flakes (optional), and 1/2 of the potatoes. Gently fold all ingredients together. Taste for salt and pepper. Adjust to you liking. Cover and cook for another 5 to 8 minutes minutes. Remove from heat and transfer the Picadillo onto a sieve or colander over a large bowl. Drain the extra oil and discard. To serve, place the rest of the potatoes in a serving plater. Spoon the Picadillo over the top and garnish with fresh chopped cilantro. Enjoy!!! Printable Recipe File (PDF) below:

Delicious soup made with Butternut Squash, sweet potatoes, coconut milk, honey, and spices! Prep time: 5 minutes Cooking time: about 65 to 70 minutes Yields 8 to 10 servings Vegetarian, Gluten/Dairy/Soy Free Fall is upon us and with it the soup season! This soup combines two fall favorites, squash and sweet potatoes, with a delicious tropical twist: coconut milk! Yes... this soup is gluten free, soy free, dairy free, and vegetarian! Once again, simple ingredients produce the best results! This delicious soup is made with ingredients that are already in you pantry or fridge, or are easy to find at the store. This recipe is my own creation and I have added a nice touch with the coconut milk, thus ensuring a new layer of flavor which is enhanced by the spices. What is the flavor profile? There is a very refreshing Southeast Asian undertone to the soup. The coconut milk is sweet yet not overpowering. The spices add that Fall/Winter nones that everyone associates with the seasons. All flavors balance each other harmoniously. What ingredients will I need to make this soup? Butternut squash, sweet potatoes, vegetable broth, coconut milk, honey, ginger paste, salt, pepper, ground allspice, and ground nutmeg. What else will I need to make this? A cutting board, a knife, measuring cups and spoons, a baking tray, aluminum foil, a large pot, a wooden spoon, and a colander or sieve. Can I make substitutions? Yes. You can use cream instead of coconut milk and agave instead of honey. Also you can substitute the ginger puree with either powdered ginger or fresh ginger. INGREDIENTS 3 to 4 pounds of butternut squash (halved) 2 to 3 pounds of sweet potatoes 6 cups of Swanson Vegetable Broth (GF) 8 oz of coconut milk 1/4 cup of honey 1.5 tablespoons of ginger puree 1 tablespoon of allspice pinch of nutmeg Salt & pepper to taste Method Preheat oven to 425° F. Wash the butternut squash and the potatoes throughly. Carefully cut the butternut squash into halves. Place on a baking tray. Lightly sprinkle some salt and pepper over the halves. Wrap the sweet potatoes individually with aluminum foil. Place in tray with the butternut squash. Bake in the oven for 35 to 40 minutes or until soft to the touch. Remove and using a towel or mittens for protection, remove and discard the seeds. Scoop the inside of the squash into a food processor. Carefully remove the sweet potatoes from the aluminum foil and skin them. Cut them into fourths and add them to the food processor as well. Add 1 cup of the vegetable broth and puree as much as possible. Transfer the puree onto a large pot, over medium heat, and add the rest of the vegetable broth, honey, ginger puree, and allspice. Bring to a gentle simmer. Cover and let it cook for 15 minutes. Add the coconut milk and a generous pinch of nutmeg. Let it cook for another 10 minutes. At this point you can either serve the soup as is or put it through a colander (sieve) and remove any fibrous residue left behind. I did the later to ensure the picky eater at home didn't complain. Adjust salt levels if needed. Serve and garnish with some nutmeg. Enjoy!!! Printable Recipe File (PDF) below:

Refreshing and easy to make orange cocktail made with orange curaçao, Sprite, and vodka. Prep time: less than 5 minutes. Yields: 1 cocktail Gluten/Soy/Dairy Free Vegan/Vegetarian The best way to describe this cocktail is "refreshing". It truly is. Nothing fancy about it to be honest but it is just right. There's almost a "laidback" vibe associated with it. Just plain delicious! Obviously, if you have seen or tasted any of my cocktails , you will know they are pretty to look at but dangerous. I like to disguise the alcohol and let the other flavors stand out. So...in case you want to make this cocktail: make sure you don't drive or operate heavy machinery afterwards! LOL One more thing I'd like to say about this cocktail: it is full of vitamin C! This is the best way to get your daily dosage of Vitamin C and avoid an unfavorable case of scurvy, right? So raise your glasses and drink your vitamin C loaded libation! What is the flavor profile? Mostly tart and sharp but with an underlaying sweet tone. What ingredients will I need to make this cocktail? Orange juice (not from concentrate), an orange, orange curaçao, Tito's Vodka, Sprite or lime soda, and crushed ice. What else will I need to make this cocktail? A tall glass, a measuring cup, a cutting board, and a knife. Can I make substitutions? Sure. You can use fresh orange juice instead of store-bought, Grand Marnier instead of orange curaçao, and any other vodka you like. INGREDIENTS 1/2 cup of Orange juice 2 oz of Tito's Vodka 1 oz of Orange Curaçao 3 oz of Sprite Crushed ice 1 navel orange (quartered) Method Mix the orange juice, vodka, and orange curaçao. Pour in a glass filled 1/2 of the way with crushed ice. Add the sprite and oranges. Enjoy!!! Printable Recipe File below (PDF):

Succulent beef ribs smothered with a sweet and savory spicy chili-lime cilantro glaze. Prep time: 5 minutes Cooking time: 4 hours and 25 minutes Serves 2 to 4 people Dairy/ Soy/ Gluten Free Another one of my creations. Simple, tasty, sweet and savory, spicy, and messy...which I love! These Chili-Lime and Cilantro beef chuck rib are full of flavor and are very easy to make! There is something captivating and addictive about these ribs. The flavors are sharp, bright, appeasing, and comforting. I would compare them to a Thai-Mexican Fusion of sorts. Both cuisines have similar elements: limes, chilis, cilantro (coriander), hot sauce, and aromatic spices. This is one of those recipes with simple ingredients and minimal effort. You can start the cooking process hours in advance and finish the ribs right before serving them. The ribs are cooked low and slow for 4 hours, which guarantees a nice tender rib, and then glazed with a wonderful sweet, tangy, and spicy sticky sauce that makes you lick your fingers after each bite. You can actually use any kind of beef or pork ribs you want for this recipe. What is the flavor profile? Sweet, tangy, and spicy with garlic and acidic notes. What ingredients will I need to make this? Beef Chuck Ribs or any other Beef Ribs cut you want. For the Dry Rub you will need: salt, black pepper, garlic powder, ground all-spice, and cane sugar. For the glaze you will need: vegetable oil, Sweet Chili Sauce, limes, a yellow onion, fresh cilantro (coriander), sriracha sauce, and water. What else will I need to make these? A baking tray, aluminum foil, a sharp knife or scissors to remove the extra fat, a cutting board, a wooden spoon, a sauce pan, and measuring cups and spoons. Can I make any substitutions? Yes. You can use Baby Back Ribs... or any ribs you wish to! INGREDIENTS Dry Rub 3 pounds of Beef Chuck Riblets 1/2 tablespoon of salt 1/2 tablespoon of black pepper 1/2 tablespoon of garlic powder 1 teaspoon of ground all-spice 1 tablespoon of cane sugar Chili-Lime Cilantro Glaze 2 tablespoons of vegetable oil 1/2 cup of Sweet chili sauce juice of 2 limes 1 medium size yellow onion (chopped) 1/4 cup of chopped cilantro (coriander) 3 tablespoons of sriracha chili sauce 1/4 cup of water METHOD Preheat oven to 250° F / 120° C. Mix all the Dry Rub ingredients in a container. Set aside. Trim all excess fat from the ribs. Rinse and pat dry with a paper towel. Place rib on a baking tray that has been lined up with Aluminum foil and generously apply the dry rub on the top part of the ribs. Do not worry about the underpart of the ribs. Cover the ribs with aluminum foil and place in the oven to cook for 4 hours. Heat the vegetable oil In a saucepan over medium heat. Add the chopped onion and cook until translucent (about 5 to 7 minutes). Add the sweet chili sauce, the lime juice, sriracha sauce, chopped cilantro, and water. Once it begins to bubble, reduce the heat to low and let it simmer uncovered for 20 minutes. remove from heat and set aside. Once the ribs are ready, remove them from the oven and uncover them. Turn the broiler on high. Generously apply the glaze on the ribs and reserve some for serving with the ribs. Return them uncovered to the oven middle rack. Broil for 5 to 8 minutes or until a nice shinny glaze forms. Remove from the broiler, coat once again with the remaining glaze and serve. Enjoy!!! Printable PDF Recipe File below:

Quick, easy to make, and flavorful pan-seared steaks with a creamy mushroom garlic sauce! Prep time: 5 minutes Cooking time: about 20 minutes. Serves 2 to 4 people Lacto-Vegetarian Option Available Need to make a quick yet delicious dinner? This pepper steak smothered in a creamy and flavorful mushroom sauce is perfect for a quick dinner after a long busy day! I love making this when I am in need of a quick meal. It truly requires minimal effort to make and it never fails to please at dinner time. The best part? Most of the ingredients are found in your pantry or fridge already! What is the flavor profile? Savory, herbaceous, peppery, buttery, and creamy. What ingredients will I need? The small steak cut of your choice, course black pepper, sea salt, mushrooms, unsalted butter, cream, garlic, olive oil, and parsley. What else will I need to make this dish? A cast iron skillet or a large skillet, a cutting board, a knife, and measuring cups and spoons. Can I make substitutions? Yes. You can use regular table salt and black pepper instead of sea salt and coarse black pepper. You can use salted butter instead of unsalted. Just dial back the amount of salt you use so the dish will not become salty. You can use garlic paste instead of minced garlic cloves. How can I make this dish vegetarian (Lacto-Vegetarian)? Substitute the steak for Portobello mushrooms. INGREDIENTS 1 to 1.5 pounds of Sirloin Tip Thin steak or 2 large Portobello Mushrooms 1/2 cup of cream 4 tablespoons of unsalted butter course black pepper sea salt 4 cloves of garlic (minced) 6 to 8 oz of white button mushrooms (sliced) 3 tablespoons of olive oil 1 tablespoon of fresh parsley (chopped) Method Season steaks with salt and a generous amount of pepper. Do the same if using Portobello Mushrooms. Set aside. Melt 1 tablespoon of butter in a skillet over medium heat and add 2 tablespoons of the oil. Pan fry the steaks or Portobello Mushrooms, cooking them for about 2 minutes, flipping them once halfway or 6 minutes for the mushrooms. Remove steaks or Portobello mushrooms from the skillet and set aside. Cover with aluminum foil to keep warm. Add 3 tablespoons of butter, 2 tablespoons of oil, and the minced garlic to the skillet. Once the butter has melted, add the sliced white button mushrooms and a pinch of salt. Cook for about 10 minutes. Slowly add the cream. Make sure you incorporate the cream into the butter and oil before adding more. Taste for salt and pepper and adjust as necessary. Once you have added all the cream, return the stakes or Portobello Mushrooms to the skillet and baste them with the sauce. Cook for another 5 minutes. Serve and garnish with fresh chopped parsley. Enjoy!!! Printable PDF Recipe File below:

Delicious and easy to make baked salmon with a sweet and spicy pineapple sauce! Prep time: 5 minutes Cooking time: 25 minutes Serves 2 to 4 people Pesco-Vegetarian Inspired by the flavors of Asia, Thailand specifically, this baked salmon is a wonderful and healthy dinner option for those looking for a meal with a lot of flavor and minimal effort! Simple ingredients produce the best results! This particular recipe is composed of ingredients that you probably already have at home or are easy to find at your local supermarket or grocery store. What is the flavor profile? Sweet, tangy, sharp, and spicy. The flavors are inspired by with Thai cuisine: an underlying and refreshing garlic and ginger notes. What ingredients will I need to make this dish? Salmon (with or without skin), garlic paste, ginger paste, pineapple chunks and juice, Sweet Chili Sauce, Rice Vinegar, soy sauce, fresh cilantro (coriander), and sesame seeds (optional). What else will I need to make this dish? A non-reactive bowl, a deep baking dish, some aluminum foil, a fork, measuring cups and spoons, cooking spray or vegetable oil, and two spatulas. Can I make substitutions? Yes. You can substitute the garlic and ginger paste for 1 teaspoon each of fresh minced garlic and ginger, or 1 teaspoon each of garlic and ginger powder Also, you can use regular sesame seeds instead of black sesame seeds. INGREDIENTS 1 to 1.5 pounds of fresh salmon (with or without skin) 1/2 cup of Mae Ploy Sweet Chili Sauce 1 tablespoon of Mizkam Rice Vinegar 1 tablespoon of Tamari Reduced Sodium Gluten Free Soy Sauce 1 teaspoon of garlic paste 1 teaspoon of ginger paste 1/2 cup of canned pineapple chunks (drained / reserve the juice) Fresh cilantro (coriander) Black sesame seeds for garnish (optional) Cooking spray or vegetable oil Method In the non-reactive bowl, mix the sweet chili sauce, rice vinegar, soy sauce, garlic paste, ginger paste, and 1/4 cup of the reserved pineapple juice. Set aside. Line a baking dish with aluminum foil and lightly grease with cooking spray or vegetable oil (figure 1). Lining the deep dish with aluminum foil will reduce the cleaning time afterwards. Place salmon skin down in the baking dish and scatter the pineapple chunks over and around it. Pour the sauce over it and top with some fresh cilantro (coriander). Bake for 15 minutes then broil on high for 5 to 7 minutes (just enough to get a good caramelization on the salmon and pineapple chunks). Make sure the salmon is at least 12 inches away from the broiler. Once the time has elapsed, carefully remove the salmon from the baking dish using 2 spatulas. Place the salmon on the serving dish you wish to use. Return the deep baking dish with the sauce and pineapples to the oven and broil on high for another 5 minutes. Remove from heat, pour some of it over the salmon, and serve the rest as a side sauce. Serve the salmon with steam rice or vegetables. Sprinkle some sesame seeds on top, if desired. Enjoy!!! Printable PDF Recipe File below:

Delicious Bell Peppers stuffed with ground beef, mushrooms, and rice and roasted to perfection! Prep time: 30 minutes Cooking time: 30 minutes Serves 6 to 8 people Vegan/Vegetarian/Dairy Free Options Easy to make, flavorful, colorful, fun to eat... these roasted stuffed bell peppers are a delicious option for dinnertime! This is one of those recipes that makes you feel at home! You can pick and choose how to serve the peppers: stuffed to the brim, sliced in half... or both ways. Your call! Once again simple ingredients produce the best results. Fresh bell peppers, minced meat (beef, chicken, turkey, pork, lamb, or bison), herbs, mushrooms, rice, and spices is all you need to make this. You can make this dish vegetarian by using the meat and cheese substitutes of your choice. These particular recipe calls for ground beef as well as for herbs and spices mostly associated with Tex-Mex cuisine. What is the flavor profile of this dish? Rich, spicy, complex, hearty. They are sweet tones from the bell peppers that balance the savory and spicy notes from the spices and herbs. What ingredients will I need to make this dish? Ground beef, pre-cooked white rice, bell peppers, adobo, chili powder, yellow onion, garlic, mushrooms, fresh cilantro, cumin seeds, crushed tomatoes, salt and pepper, and vegetable oil. What else will I need to make this dish? A large skillet or pot with a lid, a couple of containers with lids, a baking tray, a knife, cutting board, measuring cups and spoons, and a wooden spoon. Can I make substitutions? I used red, yellow, and orange bell peppers to add a sweet note to the dish. You can use green bell peppers but keep in mind that they are more on the bitter side. Also, you could substitute the peppers with onions, tomatoes, squash, or other large peppers you have available in your area. You can use ground chicken, turkey, pork, lamb, or any meat substitute instead of beef. For this recipe I used white rice. You can substitute it with any type of rice you like (Basmati, Jasmine, Wild Rice, long grain). I would avoid arborio rice because of its consistency when cooked. If needed, you can also substitute the salt for a salt substitute. If you can find a store-bought chili powder that is 100% gluten free, you can use that as well. Can I make this dish vegan or vegetarian? Yes. Use meat and cheese substitutes to accommodate your dietary lifestyle and restrictions. What is Tex-Mex cuisine? Tex-Mex cuisine (fromTexan and Mexican) is an American regional cuisine that derives from the culinary creations of the Tejano people ofTexas. It has spread from border states such as Texas and others in theSouthwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in Texas and neighboring areas, especially nearby states in both the US and Mexico. What is Adobo? Adobo is a combination of seasonings and spices used in Latin cuisine. It is used to impart flavor to fish, poultry, beef, pork, and vegetarian dishes. Keep in mind that Latin Adobo is different from Adobo from the Philippines. Is store-bought Adobo gluten free? Most of the time it is not. Thus why I will teach you how to make your own. It is very easy to make and it can be stored for months. What will I need to make adobo? Salt, black pepper, onion and garlic powder, cumin, paprika, turmeric, and oregano. What is Chili Powder? Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (where it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently. Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne. What are the ingredients for Chili Powder? Paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper. Let's Make it! INGREDIENTS 1 pound of ground beef 2 cups of white rice (pre-cooked) 1 large yellow onion (chopped finely) 6 bell peppers (seeded and cut in half or the tops cut off) 8 oz of sliced mushrooms 1/2 cup of crushed tomatoes 5 cloves of garlic (peeled and minced) 1 teaspoon of cumin seeds 1/4 cup fresh cilantro (chopped) 1 tablespoon of adobo 1/2 tablespoon of chili powder vegetable oil Cheddar cheese to garnish (optional) Adobo 5 tablespoons of salt 2 tablespoons of black pepper 2 tablespoons of onion powder 2 tablespoons of garlic powder 2 tablespoons of cumin 1 tablespoon of turmeric 1 tablespoon of paprika 2 tablespoons of crushed oregano Chili Powder 2 tablespoons paprika 2 teaspoons oregano 1 1/2 teaspoons ground cumin 1 1/2 teaspoons garlic powder 3/4 teaspoon onion powder 1/2 teaspoon cayenne pepper Method Preheat oven to 350 degrees F. Prepare the rice as instructed in the package. Once ready, set aside. Mix all the adobo ingredients together in a container with a lid. Shake well. Set aside. Do the same with for the chili powder. You can store the Adobo and Chili Powder in a dry place for up to 12 months. In a large pot over medium high heat, add 2 tablespoons of vegetable oil. Once the oil is heated, add the onions and cumin seeds. Stir frequently and cook for about 5 minutes. Add the garlic. Cook until fragrant. Add the ground beef, cilantro, mushrooms, 1/2 tablespoon of chili powder, 1 tablespoon of adobo, and 1 teaspoon each of salt and pepper. Cook for 8 to 10 minutes while stirring frequently. Once the time has elapsed, add the crushed tomatoes and cook for another 5 minutes. Taste for salt and pepper and adjust if needed. Remove from heat and gently incorporate the rice. Set the stuffing aside. Cut the peppers the way you wish to present them (top removed or cut longways in halves). Remove the core and seeds. I cut the peppers longways (figure 1). Place the cut peppers on a flat surface and with a spoon, add as much stuffing as you want (figure 2). On a greased baking dish, spread the rest of the filling onto the bottom of the dish. That will create a base for the peppers. Gently place the peppers on top of the filling (figure 3). Use multiple dishes if needed. Bake for 25 minutes on center rack, remove from the oven, and switch onto low broil. Top the peppers with grated cheddar cheese and broil for 5 minutes or until the cheese has melted and a nice crust has formed on top of the peppers. Remove from the oven and serve. Enjoy!!! Printable PDF Recipe File below:

A traditional Greek Salad made with fresh vegetables and topped with a honey-lemon vinaigrette. Prep time: 15 minutes Cooking time: 0 Serves 6 to 8 people Lacto Vegetarian This simple and healthy salad is packed with lots of delicious fresh vegetables, herbs, olives and feta cheese and it is served with a homemade red wine honey-lemon vinaigrette. This has become the to-go salad when I'm grilling or roasting chicken, serving lamb, making Kefta, or having a Mediterranean inspired meal. If you follow my recipes you already know that I always say "simple ingredients produce the best results!". This is as simple as it gets: fresh vegetables, herbs, cheese, and a homemade salad dressing....and the picky mouths I feed at home love it! I was in Greece over a decade ago and fell in love with the country, people, history, and above all...the food! Found the Greek cuisine to be full of flavors and fresh ingredients, and very simple in nature yet delicious! I honestly believe that Greek cuisine is one of the most healthy cooking styles in the Mediterranean. What is the flavor profile of this salad? Fresh, light, herbaceous, sweet, tangy, savory. What are the ingredients needed to make this salad? Mixed greens, tomatoes, red onions, cucumber, fresh oregano, bell peppers, feta cheese, and Kalamata Olives. What are the ingredients needed to make the Red Wine Honey-Lemon Vinaigrette Olive oil, red wine vinegar, lemons, sea salt and black pepper. What else will I need to make this one? A large serving bowl, a knife, a cutting board, a fork, a small bowl to soak the red onions, and a small container to mix the vinaigrette. How can I make the red onion less pungent? There is trick for that: soaking the red onion slices in water that is saturated with salt. More about it later on! What other Mediterranean recipes can I find in this website? Shakshuka Revithosoupa (Greek Chickpea Soup Lentils & Potatoes Soup Chicken & Saffron Soup Pasha's Meatballs in Tomato Sauce Saffron and Seafood Food Lentils and Spinach Soup (Beduin Soup) Lentils and Mint Salad Oranges and Clementines Salad Salt Baked Branzino Fried Calamari Kefta Balela INGREDIENTS Mixed greens 1 large red onion 1 bell pepper (green, yellow, orange, or red) 1 medium size cucumber 10 to 15 cherry tomatoes 1/4 cup of sliced Kalamata Olives fresh oregano feta crumbs salt pepper Vinaigrette 1/4 cup of olive oil 1/4 cup of red wine vinegar 1/4 cup of honey juice of 1 lemon salt and pepper to taste Method Peel and slice the red onion. Place the slices in a small bowl. Cover with water and add 4 tablespoons of salt. Let the onions rest for 15 minutes. This soak will expunge the onion's strong taste and make it less pungent. Set aside. Wash all the vegetables. Peel the cucumbers and sliced into 1" pieces. cut the bell pepper in half and remove the seeds and julianne. Halve the tomatoes. Place the mixed greens in the serving bowl. Add the sliced cucumbers, peppers, tomatoes, and red onions. Top with olives, feta, and fresh oregano. Set aside. Prepare the vinaigrette by adding all the ingredients together and whisk until fully incorporated. Either pour the vinaigrette over the salad or serve it separately on the side for people to control the amount they wish to add to their salad. Enjoy!!! Printable PDF Recipe File below:

Learn how to make this aromatic, spicy, and absolutely delicious chicken curry! Prep time: 10 minutes Resting time: 2 to 12 hours Cooking time: 40 minutes Serves 6 to 8 people Soy and Dairy Free Another recipe inspired by the exciting flavors of the Indian Subcontinent! I love bold flavors and spices. This dish has them both. It is simple and not pretentious in any way. Just another excellent dish from India that packs so much flavors in every bite! It is not fancy or luxurious but it hits the spot. And that's the amazing thing about Indian food: humble yet satisfying! This is my own recipe. I came up with it after researching and testing multiple recipes. I finally put together the things I liked and was successful in creating an amazing plate of curry. What is Punjabi Chicken? Punjabi Chicken curry is just chicken that has been marinated in an assortment of flavorful aromatic spices and then cooked in a thick tomato sauce. What is the flavor profile? Layered. Full of exotic spices. Complex. Spicy. Vibrant. Tangy. Aromatic. What ingredients will I need to make Punjabi Chicken Curry? Chicken breasts or thighs, spices (curry powder, garam masala, turmeric, cardamon, coriander), crushed tomatoes, red onions, Thai or jalapeño peppers, ginger paste, garlic paste, salt and pepper, vegetable oil, water, and fresh cilantro (coriander). What else will I need to make this dish? A non-reactive bowl or zip loc bag, measuring cups and spoons, a cutting board, a knife, a wooden spoon, and a large cast iron pot with a lid. Can I make substitutions? Yes. You can also use fresh ginger and garlic instead of the store-bought paste. Also, you can use fresh tomatoes instead of canned tomatoes. What is Punjabi cuisine? Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part and a Pakistani part. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, Hong Kong and in many parts of the world. The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavors along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā sâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal). Karrhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), containing lemon juice, red pepper and turmeric. It is commonly served with rice or naan. Basmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it. What are the different styles associates in Punjabi cuisine? There are many styles of cooking in Punjab. In the villages many people still employ the traditional infrastructure for cooking purposes. This includes wood-fired and masonry ovens. Modern methods include cooking on gas cookers. Tandoori style of cooking involves use of the tandoor. In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level. This style of cooking became popular throughout India after the 1947 partition when Punjabis resettled in places such as Delhi. According to Planalp (1971), "the Panjab-style underground oven known as tandur is becoming increasingly popular in New Delhi" pointing to the Punjabi style of the tandoor. In rural Punjab, it is common to have communal tandoors, which are also called Kathtadoors in Punjabi. What is Garam Masala? Garam Masala is a blend of ground spices, originating from South Asia, common in Indian, Nepalese, Bangladeshi, Sri Lankan and Afghan cuisines. It is used alone or with other seasonings. A typical Indian version of garam masala contains (with Hindi names in parenthesis): Bay leaves (tej patta) Black and white peppercorns (kali/safed mirch) Cloves (laung) Cinnamon or cassia bark (darchini) Mace (outer covering of nutmeg) (javitri) Black and green cardamom pods (elaichi) Cumin (jeera) Coriander (dhania) Red chili powder (laal mirch) What can I serve this dish with? Rice is the best side dish for this particular recipe but you can also do some potatoes as well. Let's make it! INGREDIENTS 2 to 4 pounds of chicken breasts or thighs (with bone preferably and cut into small pieces) 28 oz of crushed tomatoes 2 large red onions (divided and chopped) 1 small red onion for garnish (sliced finely) 2 to 4 Thai peppers or Jalapeño peppers (seeded and chopped finely) fresh cilantro (coriander) 4 tablespoons of garlic paste 2 tablespoons of ginger paste 3 tablespoons of Garam Masala 1 tablespoon of turmeric 1 tablespoon of curry powder 2 bay leaves 2 limes 1 cup of water vegetable oil salt to taste Method Mix the following ingredients in a large zip loc bag or a non-reactive bowl: chicken, 1 large onion sliced finely, 2 tablespoons of ginger and garlic paste, 2 tablespoons of garam masala, 1/2 tablespoon of turmeric, 1/2 teaspoon of curry powder, 1/2 tablespoon of salt, a generous amount of fresh chopped cilantro (coriander), and the juice of 2 limes. Incorporate well. Seal the bag or cover the bowl and let it rest in the refrigerator anywhere from 2 to 12 hours. The longer it rests, the deeper and better the flavors. Add 4 tablespoons of vegetable oil to a cast iron pot or deep pan over medium heat. Add 1 chopped onion and cook until translucent. Add the 2 tablespoons each of garlic and ginger paste, 1 tablespoon of garam masala, the rest of the curry powder, and crushed tomatoes. Cook for 2 minutes and add the chicken with all the contents it was marinated with, as well as the bay leaves, one or two Thai chilies or jalapeños, and a generous pinch of salt. Cook for about 5 minutes. Add the water, bring to a boil, reduce heat to simmer, and cover. Let it simmer for 25 to 30 minutes. Once the time has elapsed, remove from heat, serve, and garnish with the remaining Thai peppers (sliced), red onions, and cilantro (coriander). Enjoy!!! Printable PDF Recipe File below:

The refreshing ”Tiki” cocktail made easy! Prep time: less than 5 minutes Yields 1 Cocktail Mai Tai is the cocktail most associated with themed Tiki bars and restaurants in the United States, specially in California and Hawaii. It is another favorite here at home. It is very easy to make and it is a crowd pleaser. Perfect for social gatherings, parties, or when on holiday! This particular recipe is my own interpretation of a Mai Tai yet close to the original recipe: smooth, semi-sweet, bitter tones, and loaded with a good amount of alcohol. What is the flavor profile? Not too Sweet, nutty, and fruity with bitter and tart notes. What Ingredients will I need to make this cocktail? White and dark rums, Amaretto, Orange Curaçao, grenadine, lime juice, fresh mint, crushed ice, maraschino cherries. What else will I need to make this? A cutting board, a knife, a shaker, a measuring cup, and an Old Fashion Glass or a short cocktail glass. Can I make substitutions? Yes. You can use Orgeat instead of Amaretto. Origins of Mai Tai Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic's, in Oakland, California. Trader Vic's forerunner, Donn Beach, claimed to have instead first created it in 1933, although a longtime colleague said that Beach was actually just alleging that the Mai Tai was based on his Q.B. Cooler cocktail. Don the Beachcomber's recipe is more complex than that of Vic's and some believe tastes quite different. Others believe that despite the difference in ingredients that they taste quite similar. Most current recipes for Mai Tais based on Trader Vic's 1944 recipe include rum, lime juice, orgeat syrup, and orange liqueur (typically orange curaçao). Variants may include the addition of amaretto, falernum, bitters, grenadine, orange and grapefruit juices, and so on. Various books from Victor Bergeron described using rum from Jamaica as well as from Martinique, which in modern usage is a Rhum Agricole. As noted in Smuggler's Coveby Martin Cate and Rebecca Cate, the Martinique rums used by Bergeron in the 1950s were most certainly not agricole rums. Overproof rums are sometimes added to make stronger versions, but Cate says references to such use as being from "the old way" was only because a 151 proof (75%) demerara float was the preferred variation of a frequent elderly customer. What does Mai Tai mean? The name was allegedly taken from maita'i, the Tahitian word for "good" or "excellence", although the drink is usually spelled as two words, sometimes hyphenated or capitalized. Why is Mai Tai so popular? The Mai Tai became such a popular cocktail in the 1950s–60s that many restaurants, particularly tiki-themed restaurants or bars, served them. The Mai Tai was also prominently featured in the Elvis Presley film Blue Hawaii. The Mai Tai is the usual drink of the character Frannie Halcyon in the Armistead Maupin book series, "Tales of the City". As of 2008, Trader Vic's Restaurant chain began to open small establishments called Mai Tai Bars that primarily serve cocktails and pupus (appetizers). What is Amaretto? Amaretto (Italian for "a little bitter") is a sweet Italian liqueur that originated in Saronno, Italy. While originally flavoured from bitter almonds, various modern commercial brands are prepared from a base of apricot stones, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the principal almond-like flavor of the liqueur. When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in culinary applications. What is Orange Curaçao? Curaçao liqueur is traditionally made with the dried peels of the laraha. Laraha is a bitter orange native to Curaçao. Spanish explorers brought the bitter Seville orange to the island in 1527, the progenitor of the laraha. Although the bitter flesh of the laraha is unpalatable, the peels are pleasantly aromatic. What is Grenadine? Grenadine is a commonly used, non-alcoholic bar syrup, characterized by a flavor that is both tart and sweet, and by a deep red color. It is popular as an ingredient in cocktails, both for its flavor and to give a reddish or pink tint to mixed drinks and is traditionally made from pomegranate. Let's Make It! INGREDIENTS 1 oz of white rum 1 oz of dark rum 3/4 oz orange curaçao 2 oz of Amaretto 3/4 oz of lime juice dash of grenadine 1 lime for garnish fresh mint for garnish maraschino cherries for garnish crushed ice Method In a shaker add the orange curaçao, Amaretto di Amore, white rum, and lime juice. Shake for 5 seconds. Pour onto an Old Fashion glass or a short glass with crushed ice. Slowly add the grenadine followed by the dark rum, making sure the rum remains on top. Garnish with a slice of lime, a maraschino cherry, and fresh mint. Enjoy!!! Printable PDF Recipe File Below:

Learn how to make this delicious Middle Eastern poached eggs and tomatoes dish! Prep time: 10 minutes Cooking time: about 30 minutes Serves 8 to 10 people Gluten/Dairy/Soy Free Ovo-Vegetarian Shakshuka, aka Shakshouka, means "a mixture" in Arabic and is a fun dish that is very economical, delicious, easy to make, and full of flavor. For less than what you would spend on takeout for the family, you could feed up to 10 people with this dish. So...If you are in need of making breakfast, or dinner, for a large group of people...this is the perfect dish! This wonderful Middle Eastern dish is made with basic simple ingredients found in any kitchen: eggs, tomatoes, spices, herbs, onions, peppers, and garlic. There is nothing to it and it can be made either on the stovetop, oven, or both! For this particular recipe, I start the process on the stovetop and finish using the oven. The great thing about Shakshuka is that you can add whatever you want to it! Each country in the Middle East and Northern Africa has a particular way to interpret this dish, so it is not surprising to find many different variations for the same dish. This is an Ovo-Vegetarian recipe. What is Shakshuka (Shaksouka)? Shakshouka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in Mediterranean cultures for centuries. Tomato-based stews, called Shakshouka in the Maghreb, were common throughout the Middle East and former Ottoman Empire. The Ottoman dish şakşuka was originally a dish of cooked vegetables with minced meat or liver (ciġer). Tomato and chili peppers hot/sweet were introduced to the dish much later both having their origin in the Americas and meatless variations evolved. Jews in the Ottoman Maghreb served a pareve vegetarian variation and Tunisian Jews were known for creating spicy versions of egg Shakshouka. What is the flavor profile? Savory. Complex. Herbaceous. Full of bold spices. What ingredients will I need to make this? Eggs, canned tomatoes, onions, garlic, green and red bell peppers, salt & pepper, ground cumin, sweet paprika, ground coriander, crushed pepper flakes, cayenne pepper, fresh cilantro (coriander), fresh thyme, harissa (optional), hot peppers (optional), and olive oil. What else will I need? A large cast iron skillet or skillet, a cutting bard, a knife, measuring spoons, a wooden spoon, and aluminum paper if only cooking on the stovetop. Can I make substitutions and additions? Yes. If you don't want to use canned tomatoes you can use fresh tomatoes. If you don't have access to sweet paprika, you can use hot paprika or regular paprika. You can substitute the fresh cilantro (coriander) for parsley. You can substitute the red bell pepper for yellow or orange bell peppers. For additions, you could add feta cheese, Spanish chorizo, or whatever you want to add. The name of the dish literally means "a mixture", so there are not set rules as to what you can or cannot add. Where is Shakshuka from? The exact origins of the dish are disputed. Some food historians believe the dish spread to Spain and the greater Middle East from Ottoman Turkey, while others think it originated in Morocco. A third theory is that it is from Yemen, where it is served with zhug, a hot green paste. According to Haaretz the "original Shakshuka" was made with vegetables, hard-boiled eggs, goat meat and fresh garlic. The dish was brought to Israel by Tunisian Jews as part of the mass Jewish exodus from Arab and Muslim lands, where it has become a characteristic feature of the local cuisine. Shakshouka is typical of North African and Arab cuisine and is traditionally served in a cast iron pan or, in Morocco, a tajine. Are there variations of this dish? Yes. Some variations of Shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Others may include salty cheeses such as feta. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper. Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish. The North African dish Matbukha can be used as a base for Shakshouka. In Israel, Shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish menemen. A 1979 Israeli cookbook Bishul la-Gever ha-Meshuhrar includes a recipe for Lufgania Shakshuka. This is Shakshouka made with a kosher version of Spam (called loof) that was added to IDF army rations in the 1950s. Is Shakshuka always served for breakfast? No. Because eggs are the main ingredient, it is often on breakfast menus in English-speaking countries, but in Israel, it is also a popular evening meal, and like hummus and falafel, is a national favorite. In Andalusian cuisine the dish is known as "Huevos a la Flamenca", but includes chorizo and Serrano ham. What is Harissa? Harissa is a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers or Serrano peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Let's Make It! INGREDIENTS 8 eggs 1 large yellow onion (chipped finely) 5 cloves of garlic (peeled and sliced finely) 1 large green bell pepper (seeded and chopped finely) 1 large red bell pepper (seeded and chopped finely) 1 28 OZ can of crushed tomatoes 1 1/2 teaspoons of sweet paprika 1 1/2 teaspoons of ground cumin 1/2 teaspoons of ground coriander 1 teaspoon of crushed pepper flakes 1/2 teaspoon of cayenne pepper 1 teaspoon of harissa (optional) salt & pepper to taste olive oil fresh thyme fresh cilantro (chopped) METHOD If using the stovetop/oven method, preheat the oven to 375 degrees F. Add 4 tablespoons of olive oil to a skillet over a medium high heat. Once the oil is hot, add the onion and bell peppers. Cook until soft (about 10 minutes). Add the garlic and cook until fragrant. Add a generous pinch of both salt and pepper, the ground cumin, ground coriander, paprika, harissa (optional), and crushed pepper flakes. Stir frequently. Add the crushed tomatoes and 3/4 of the chopped cilantro. Incorporate all and until it begins to thicken (about 5 to 8 minutes). Using a spoon, make 8 indentations in the Shakshuka and slowly crack the eggs into those indentations without breaking the yolks. Sprinkle the fresh thyme, salt, and pepper over the eggs. Now, you can finish the dish in the oven, like I did, or on the stovetop. If using an oven: place the skillet in the oven and cook uncover for 12 minutes. Once the time has elapsed, carefully remove the skillet from the oven, garnish with the rest of the cilantro, and serve with gluten free pita or bread. If using the stovetop: turn heat down to medium low, cover the skillet with aluminum paper, and let it cook for 12 minutes or until the eggs are set. Remove from heat, uncover, garnish with chopped cilantro, and serve. Enjoy!!! Printable PDF Recipe File Below:

Grilled yogurt-marinated chicken skewers with delicious South Asian spices! Prep time: 2 to 12 hours Cooking time: 12 to 20 minutes Serves 6 to 8 people This is just Chicken Tikka Masala but without the creamy spiced curry sauce. Instead, the chicken is grilled and served sauceless. A must in anyone's culinary repertoire! This easy-to-make curry dish is just so full of amazing flavors and packs a punch! I love curry. I love the spices. I love the aroma. I love how simple it is but how amazing the results are. It is one of my favorite types of food: satisfying and purely delicious. You can use your oven or a grill to make this recipe. For the Chicken Tikka Masala recipe click here. What is Chicken Tikka? Chicken tikka is a dish of skewed roasted chicken (chicken tikka) that has been marinated in a spiced yogurt. What is the flavor profile? Layered. Full of exotic spices. Complex. Spicy. Vibrant. Tangy. What ingredients will I need to make Chicken Tikka? Chicken breast, plain yogurt, spices (curry powder, garam masala, turmeric, cardamon, coriander), ginger paste, garlic paste, cayenne pepper, salt and pepper. What else will I need to make this dish? A non-reactive bowl, measuring cups and spoons, a baking tray, parchment paper, a cutting board, a knife, wooden skewers, an oven or a grill. Can I make substitutions? Yes. You can substitute the plain yogurt with plain Greek yogurt or a non-dairy yogurt substitute. You can also use fresh ginger and garlic instead of the store-bought paste. What is Garam Masala? Garam Masala is a blend of ground spices, originating from South Asia, common in Indian, Nepalese, Bangladeshi, Sri Lankan and Afghan cuisines. It is used alone or with other seasonings. A typical Indian version of garam masala contains (with Hindi names in parenthesis): Bay leaves (tej patta) Black and white peppercorns (kali/safed mirch) Cloves (laung) Cinnamon or cassia bark (darchini) Mace (outer covering of nutmeg) (javitri) Black and green cardamom pods (elaichi) Cumin (jeera) Coriander (dhania) Red chili powder (laal mirch) Let's make it! INGREDIENTS 2 to 4 pounds of chicken breast or deboned chicken thighs 2 cups of plain yogurt or plain greek yogurt 2 teaspoons of Garam Masala 1 tablespoon of curry powder 2 teaspoons of ground cardamon 2 teaspoons of ground coriander 1 tablespoon of garlic paste 1 tablespoon of ginger paste 1 teaspoon of turmeric 1 teaspoon of salt 1 teaspoon of pepper Skewers (metal or wooden) Method Debone and cut the chicken breasts into small 1 1/2" cubes. In a non-reactive pan, add all the marinade ingredients together. Incorporate well and then add the chicken. Make sure the chicken is saturated with the marinade. Cover and refrigerate anywhere from 2 hours to 12. The longer the chicken marinates, the better the flavor. Set the oven to broil. If using wooden skewers, soak the skewers in water for 15 minutes. Remove the chicken from the marinade and shake off any excess marinade. Removed the skewers form the water and carefully insert 5 pieces of chicken on each. Place on a baking tray lined with parchment paper. If using an oven: place tray in the oven, about 10 to 12 inches away from the top, and cook chicken for 12 minutes. Turn chicken half way (after 6 minutes). Once cooked, remove from the oven and set aside. If grilling the chicken: set the grill on medium high. Grease the grill. Cook the chicken for 20 minutes, flipping every 5 minutes. Once cooked, remove from the grill and set aside. Serve with rice and garnish with fresh cilantro. Enjoy!!! Printable PDF Recipe File below: