Today we are making a taco casserole. It is something that can be made ahead of time which makes it easy if dinner time is hectic in your house. This recipe can be easily modified to fit your ingredients, use this as a base or a guide, or follow it directly.
This is one of my favorite Indian dishes. I am a big fan of eggplant anyway, and if I am not at a buffet, I am ordering this dish. Here I have recreated it for you. How did it turn out?
Today I am going to show you a quick tip on how I like to flavor my popcorn.
How do you like to flavor your popcorn? Tell me in the comments.
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Today I am going to make a Peruvian inspired kaniwa quinoa and amaranth pilaf. I am using three different grains in this pilaf but they are all interchangeable. I am also using an aji amarillo which is a sweet and spicy chili pepper used in Peruvian cooking. This recipe is gluten free, high in nutrition like iron and protein and easy to make.
I love this recipe. It is a recipe that my mom used to make for my sisters and I as a kid. It brings back memories. It is really easy to make and if you are a busy parent it should be on your rotation.
This is my recipe for vegan mac n cheeze. This is a recipe that goes back 15 odd years. It isn’t very healthy, but it is really good.
For my first video I thought I would share with you a favorite item I had when I traveled to Costa Blanca, Spain for holiday and I ate breakfast a few times at this little tapas bar in Moraira called Bar Costa Blanca. I liked this so much that I eat this almost daily at home for breakfast. It is really quick and easy to make and now I am sharing my version of this for you.
