Today, #FoodieExtravaganza is #CrazyforChiles! I am joining the event with a recipe for Enchiladas Rojas- chicken enchiladas topped with a red Guajillo Pasilla sauce, sliced onions, crema, and crumbled queso fresco. Disclosure: I received an assortment of dried chiles from Melissa’s Produce for this #FoodieExtravaganza event. All comments and opinions are my own. This post contains Amazon…
Bajan Chicken and Potato Roti
While Mardi Gras is one of the most well-known Carnival celebrations in the United States, festivals are held throughout the world. In the Caribbean, Carnival festivals are actually spread out over the year depending on the country. Barbados is known for their Crop Over which runs from June to the beginning of August and signifies the end of…
Wrapped Cookbook Review and Paratha Egg Sandwich
Wrapped: Crêpes, Wraps, and Rolls from Around the World, written by Gaitri Pagrach-Chandra, highlights savory and sweet filled dishes from a variety of cultures including Bulgogi from Korea, Satay Lilit Ayam (Ground Chicken Satay) from Bali, Middle Eastern Lamb Shawarma, Jamaican Beef Patties, Galician Tuna Pie, Banh Xeo (Sizzling Rice Cakes) from Vietnam, Crêpes Suzette from France, and…
#HelloNaan: Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce
Looking for new ways to use the grill this summer? These Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce will bring some Middle Eastern flavors to your table with yogurt-marinated chicken skewers and seasonal vegetables wrapped together in a Stonefire® Naan base. Disclaimer: This blog post was sponsored by Stonefire Naan, but the opinions are…
Secret Recipe Club: Breakfast Burritos
It is time for the Secret Recipe Club again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and…
Enchiladas Cookbook Review and Enchiladas Rojas de Queso (Red Enchiladas with Cheese)
Enchiladas: Aztec to Tex-Mex, written by Cappy Lawton and Chris Waters Dunn, features over 100 recipes for rolled, folded, and flat enchiladas, salsas, salads, and accompaniments from Mexico, Central America, and Texas. The enchilada dates back to pre-Columbian times in Mexico and has become an integral part of the cuisine with hundreds of varieties and fillings….
Grilled Pork Tenderloin Fajitas
These Grilled Pork Tenderloin Fajitas are packed with flavor and a great reason to fire up the grill this summer. The exterior of a pork tenderloin is rubbed with taco seasonings. It is grilled until the interior temperature reaches 145 (a meat thermometer is best for accurate cooking). It is paired with grilled bell peppers…
Epcot International Food and Wine Festival 2013 Part 5 and Shrimp Tacos (Tacos de Camarones)
I am finishing up my recap of the Epcot International Food and Wine Festival 2013 with a review of the Mexico and Australia booths and a recipe for Shrimp Tacos (Tacos de Camarones). Here are my previous posts on Epcot: Japan and Cheese booths in Part 1, Scotland, Italy, and Poland in Part 2, China…
Bulgogi Ssam (Korean Marinated Beef Lettuce Wraps)
I first tried Korean Ssam a few months ago (Bo Ssam) and was hooked. I searched for more recipes to use up some of my Gochujang (Korean Hot Pepper Paste) and Doenjang (Korean Soybean Paste) and came across Bulgogi Ssam. Beef marinated with a sweet soy sesame sauce is quickly stir fried and wrapped in…
Hortobágyi Palacsinta (Hungarian Stuffed Crepes)
Hortobágyi Palacsinta are savory stuffed crepes from Hungary. Meat is sauteed with onions, tomatoes, paprika, and sour cream to form a stew. The sauce is drained from the meat before it is wrapped in the crepes. Flour and sour cream are whisked into the remaining sauce, poured over the filled crepes, and baked until bubbly….
