Entree

Chicken Tikka Masala

India, the land of spices, of spiritual influence on food and it’s people and one of the oldest civilizations in the world is where we touch down for the next leg of our International Cooking Tour. Fragments of India’s history can be traced back as far as 700,000 years ago. India’s 26 states hold virtually every kind of landscape imaginable. To simplify a very long and complex history we will divide the country into 4 regions as we savor the food, cleanse our bodies and take time to reflect through the gratitude of food. Continue reading →

Pollo Asada

By now, as we travel on our International Cooking Tour, we are starting to get the picture that people from different countries conquer each other and leave their mark, sometimes in a very positive way, in the food styles and sources of meats, fruits, vegetables and spices they bring with them to a new country.  One of these spices, Annato or as it is also known Achiote, has a very interesting story. Do you know how cheese, butter, chorizo and smoked fish, to name a few, get their yellow color? It’s Annato or Achiote! Continue reading →

Herbed Quinoa

South America here we come! The International Cooking Tour stops off in South America, the land of many wonders. Did you know they are the the 4th largest continent, can boast they have the world’s highest waterfall ~ Angle Falls, the longest river ~ The Amazon, the longest mountain range ~ The Andes, the largest rain forest ~ Amazon Rain Forest, their capitol has the highest elevation ~ La Paz, Bolivia and the world’s southernmost city ~ Ushuaia, Argentina. Now that’s quite a bit to be proud of and we haven’t even gotten to their amazing food yet! So hang onto your hat, there’s so much to savor about South America! Continue reading →

Chicken a la Veracruzana

Viva Mexico! How fortuitous for us to be in Mexico on our International Cooking Tour the week of Mexican Independence Day, September 16th. This is the 204th anniversary of Mexico’s fight for independence from Spain. The struggle for Mexican independence dates back to the decades after the Spanish conquest of the Aztec Empire. History is a fascinating thing and each country has such a great story to tell of how the conquered and the conquerors foods, religions and inventions blend together to make the country what it is today. Continue reading →

Jamaican Jerk Chicken with Cilantro Aioli

Our first stop on the International Cooking Tour is the Caribbean! When I think of the Caribbean, I remember a few of the magical trips I’ve taken to the islands. The warm tropical breezes, the crystal clear turquoise waters filled with colorful fish, the sound of steel drums floating through the air and music that makes you want to dance, snorkeling and scuba diving…and the food. But is has not always been a place of rest and relaxation. In order to understand the food, it helps to understand a bit of the history of the islands. When Columbus “discovered” the Islands of the West Indies in 1492, he was not the first man to set foot on these islands. But the arrival of Christopher Columbus changed everything. Continue reading →

Chicks on Sticks

Why did the chicken cross the road? To spicy up his life, is why! There is never a reason to have a boring chicken cross your plate. Chickens are very agreeable. They are happy to provide you with a fairly neutral canvas to color upon. These little chicks threaded their way onto sticks since they had been invited to a party! They would be equally happy being served up on a platter as a whole marinated breast. Anyway you slice it, the sweet and salty, slightly zesty marinade makes these chickens thrilled to dance to whatever song your playing, especially when you dress them up in a Spicy Orange Sauce outfit! Remember they do have their own song and “Chicken Dance” already!  Continue reading →

Crock Pot Chicken Tacos with Baked Taco Shells

Crock Pot in the summertime? You betcha!! I used to only think about dragging my crock pot out in the Fall when a crisp nip began to fill the air. But no more! When it’s hot outside the last thing you want to do is heat up the house cooking dinner. Besides we have better things to do with our time than cook on a beautiful summer day. My list is long and it usually involves some pool or beach time! Continue reading →

Puttanesca Bolognese Sauce

My husband loves Puttanesca Sauce and I am a huge fan of Bolognese Sauce. So like any good marriage, a compromise can end up getting both people what they want. Thus this wonderful sauce was born! Every time I make this sauce I make as much as I can possibly fit into my pot. Some of the sauce is served for dinner that night. The rest is frozen for other fantastic meals when time is running a little short but the mood is clearly Italian! Continue reading →

Oven Roasted Turkey Spinach Meatballs

I am not a fan of frozen spinach! I have never found a brand that doesn’t taste funky, kind of like the box or freezer burn. It just tastes gross to me. You can’t hide it in something like you hide vegetables for kids and think I won’t know. I will know it! Fresh is so much nicer and it takes about the same amount of time to prep as thawing frozen spinach. You will be converted! Continue reading →

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