I decided to kick off the year by making a big batch of jambalaya for dinner last night —and I thought it was time to update the recipe and picture, as well.
Jambalaya is an easy meal and it makes leftovers (or feeds a crowd, especially if you double the recipe). I usually use andouille sausage and chicken as my proteins, but you could also add shrimp if you prefer. Either way, it’s a great, hearty meal and I hope you enjoy it!
This delicious Thai curry is one of my new favorite recipes. I usually make it with chicken, although it’s also delicious with fish or shrimp — see my notes at the bottom of the recipe for modifications. Also, it’s easy to vary the amount of spice in this recipe by simply adding more or less curry paste, to taste (I prefer to use about 2 Tbsp).
This recipe probably has the best sauce that I’ve ever made. It’s definitely a 10 out of 10, and we cleaned the last drops out of the pan after dinner tonight. The salisbury steaks were delicious too, and the fresh basil is a perfect garnish. We definitely recommend that you give this recipe a try for a great weekend meal!
I found this recipe in our latest Eating Well magazine, and immediately made a mental note to put it on our menu. I did made a few slight modifications so that I could use my new birthday present (a braisier!) and make it a one-dish recipe. We also served it over rice, instead of the suggested egg noodles.
One of my favorite small appliances in the kitchen is our rice cooker, because it makes perfect rice every time. But sometimes we like to change it up and make a savory, flavored rice (like our Mexican rice or pulao rice recipes) instead of plain rice. This saffron rice recipe, made with raisins and cashews, is the perfect blend of savory and sweet — and it’s a snap to make in the rice cooker.
This Japanese version of a pork cutlet is both delicious and easy to make. It uses the common breading formula of flour – egg – bread crumbs, but using panko bread crumbs makes it extra crispy.
Tonkatsu is traditionally served over rice with tonkatsu sauce, which is similar to a thick Worchestershire sauce. I also made some mixed peas and carrots to serve with the pork. It’s a really delicious meal!
I’ve been introduced to this fun and delicious meal by a couple different people over the past several years. Essentially, it’s chicken gravy served over rice — but with an assortment of fun toppings ranging from pineapple to celery to chow mein noodles.
One of the great things about this meal is that it’s easy to serve family-style for a large group. Simply place each topping in its own bowl, so that everyone can make their own combinations. We made an Asian-inspired chicken gravy, but you could also make a traditional gravy or even use a chicken curry sauce instead. We hope you give it a try!
This Japanese recipe makes a quick and easy meal, and it’s a great way to use leftover chicken. You can also choose whatever vegetables you like — the original recipe called for shiitake mushrooms, but I used peas instead.
Michael and I enjoy eating Japanese food, and one of my favorites is sushi. While sushi may seem intimidating to make, it’s actually not that difficult — it just takes a little time and patience. This recipe is for nori-maki (with the nori wrapped around the outside), which is one of the easiest types of sushi to make.
I usually make California rolls, which is the recipe I’m sharing below, but we’ve also tried other varieties, like the Philly roll made with smoked salmon. The sky’s the limit — you can try any filling combination that you like!
Michael and I made this delicious curry for dinner a few weeks ago, and we loved how quick and easy it was to make. We used chicken in our curry, but you could probably make a delicious vegetarian version with chickpeas instead.
We served the curry with pulao rice, which is an easy way to dress up plain basmati rice. Together, they make the perfect quick Indian dinner. Give it a try!