This is one of the strangest dishes I have eaten, and it’s so delicious.
Loaded nachos is a Mexican (inspired?) dish, consisting of tortilla chips, layered in a tex-mex seasoned ground meat mixture (often including beans), pickled jalapenos, cheese, and a fresh lime-seasoned simple salad known as pico de gallo. Continue reading “780. Loaded Nachos”
Avocado shakes are really a thing. I thought I was being outrageous the time I made avocado ice cream, tasted it pre-churn, and found it impossibly creamy and very good enough to drink there and then. Apparently, avocado shakes are popular in south-east Asia, particularly in the Philippines area. Continue reading “779. Lucious Avocado Drink”
Grilled ananas (pineapple) is a must-try. Grilled ananas and spicy chicken skewers is even more so. There’s a delicate line of using fruits in savory dishes that is being increasingly defied to great success. Continue reading “778. Chicken Ananas Skewers”
While I love and cherish my Aunt’s date kleicha, this method of preparing kleicha is more traditional (كليجة تمر العراقية التقليدية). It is just a difference in method, as the ingredients are exactly the same. Where my Aunts are little rods which are good enough to pop in your mouth like chips (and easily lose count of how many you’ve popped), these are made from huge pinwheel rods cut into sizable cookies. Continue reading “777. Tradional Iraqi Date Kleicha”
The freshness of this (non-edible) rose body scrub is indescribably delightful and is fantastic to make for a spa day in with sisters. Baby skin is something countless cosmetic industries have spent enormous sums of money on products promising the same velvety smoothness. Continue reading “Rose Body Scrub (Non Edible)”
Admittedly, this blog already boasts a couscous salad or two (or three).
However, this Turkish couscous salad is well worth another addition. Continue reading “775. Turkish Couscous Salad”
Crumbles just have to be one of the easiest and most impromptu desserts out there. Traditionally, it is made with apples, but the concept is seamlessly adapted to almost any seasonal fruit one can think of. Continue reading “774. Apple Berry Crumble”
Soggy chicken wings just have to be the worst. On the other side of the spectrum is crispy chicken wings, which everyone loves. The crispiness of these wings is so ginormous, you’re going to have to swear that it’s not fried for people to believe you. Continue reading “773. Crispy Hot Chicken Wings”
If you need a recipe to prove that cooking with fish does not need to be complicated, this is the one. It is spicy, exotic, and nutritious all at the same time. A wheatberry salad accompanies this spiced and pan-fried white fish fillets. Oddly enough, the salad in this case requires more time and prep than the fish itself. Continue reading “772. Spiced Fish with Wheatberry Salad”
I think my pignoles deserve a second take.
I revamped them by changing the presentation from two dozen individual mini-torts, into two elegant rectangular tarts. For anyone unfamiliar with pignoles, it is basically a pine nut tart. Continue reading “771. Pine Nut Tart”