A delicious vegetarian dinner that is very filling and full of protein – a different take on the traditional Mexican Enchilada.
Spicy New Orleans style chicken creole and sweet potato fries – a marvelous idea for dinner!
In the fall I like to make a different version of this chili with pumkin and other fall spices, but as we enter the winter months I tend to make this one more often. It’s spicy and extremely flavorful! This recipe is for 2-3 servings, meaning you can eat it for lunch the next day and be quite happy! :)
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. It’s is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. While this soup is typically eaten in the summer, it fit well into my raw food project, so I am going to post it now. Top with an avocado to add even more raw food benefits :)
Spice, spice, spice! For me, the more spices added to a dish, the better. I love making asian-inspired curries for that exact reason. This dish has a lot of really great flavor and isn’t terrible high in fat. I recommend using a wok for this dish, but if you don’t have one a large non-stick skillet will do the trick.
A delicious spicy dish with a Szechuan inspired sauce! It’s quite easy to make and packs a powerful punch in the flavor arena.
Cucumbers are one of my favorite salad vegetables. They can hold their own without the lettuce and tomato, not something many veggies can do! This salad is sweet, savory, spicy and above all, it’s really fresh and healthy. While this is more of a summer dish, cucumbers are easy to get at the grocery store any time of year. I find this to be a great alternative to a boring, regular salad with fattening dressing and no pizzaz.
This is one of those dishes that can be either a main course or an appetizer. Frozen or fresh shrimp will work for this recipe, just make sure if you choose to work with frozen that they are thawed before you cook them. The spicy sweetness of dish never ceases to please my palette. I usually serve this dish with steamed Basmati rice and pineapple chunks because they compliment the shrimp very well. You can up the spiciness of this dish by adding more than the recommended amount of chili paste (or crushed red pepper flakes). A great summer dish enjoyed by many! :)
Most of my close friends know that I thoroughly enjoy mexican food – tacos to be precise! But what about the enchilada? It’s cheesy, melty, spicy and hot, all in one delicious bite. There are two things that are very important to this dish that some people overlook – frying the tortilla in hot oil and choosing a flavorful sauce.
If you ask any of my friends they will tell you that I am a pickle fiend. If there is a stray pickle sitting on someones plate that is not going to be consumed, I have no problem reaching across and stealing it without asking! :) I had my first fried pickle in Colorado about a year ago when I was away on a business trip. I recommend using dill pickle chips as the provide the best flavor, but you can also do this with bread and butter chips for a sweet and salty snack.