Made this super easy, super delicious meal for my parents when they arrived last week. You can find the original recipe here (note: I add more garlic, duh). God bless Giada.
The other night, my girlfriends and I got together for a tea party. I use the term “tea party” loosely because our “tea” at this party was actually a warm tea cocktail with rum and lemons. That’s just how we roll. Naturally, I wanted to make something that was still on point for the occasion so went with this: The egg salad with salmon and dill… tea sandwich. Otherwise known as the tea sandwich not for wimps. Yes, it was complete with triangular portions & removed crusts which I consumed at a later time. And naturally, I neglected to take pictures of it at the party. Thankfully (more for me than for you), I had enough ingredients to make it again. This time, on toast for brunch. You won’t hear me complaining about having it twice in one week.
You can find the recipe HERE. (Note: I really like their egg peeling technique. I also really like peeling eggs in general. It’s so satisfying! …No?)
Those of you that
barely know me know that I love Mexican food. It might have something to do with my heritage. Guess what? It’s not too easy to come by in Europe! Go figure. I have had a hard time finding corn tortillas (finally did at 9Euro a bag), decent salsa (Tostitos brand will have to do for now) and I’m still on the hunt for real chorizo (might try to make my own!). But, we did have a glorious Mexican feast made right at home recently.
Behold the Chimichanga.
I used the recipe from one of my favorite food blogs, Spoon Fork Bacon. (Note: Since I like my Mexican extra caliente, I subbed out the poblano for two spicy red peppers. Also, I used Cholula, my absolute favorite hot sauce, instead of the Sriracha, and larger tortillas since this was no appetizer.)
Made this a couple nights ago for some girlfriends. Not the most beautiful presentation/photograph, but the flavor made up for it. You can find the original recipe HERE. I should have served it up in our ramekins to make it prettier. Maybe add chopped basil on top. For shame, Julie, for shame. We also had roasted chicken and garlic green beans, but those were even less picture worthy (i.e. sort of ugly).
Couscous with spinach/chick pea filling. Creme fraiche dressing with fresh basil and red pepper flakes. You can find the recipe I started with HERE. (Note: I always alter these recipes slightly, usually by adding more spice. In this case it was the red pepper flakes.)
Spicy mussels, shrimp and scallops in white wine. Served over fresh, handmade pappardelle pasta.