So when I first started making spaghetti squash I had no idea how to start. How to slice open a spaghetti squash was a complete mystery to me…lol. I would look forward to eating spaghetti squash at a favorite restaurant at the time when I lived in Minneapolis, MN. The rich and butter flavor of spaghetti squash had me captivated.
I was determine to learn to make one for myself at home. After experiment different ways to prep spaghetti squash, I discovered a super easy way of making the process go faster. I used the magic of the microwave and learned that softening the squash was the best way to enjoy making this lovely side dish.
These potatoes are so yummy…it’s like love at first bite. They are a perfect weekend meal when you are busy getting other projects done. Plus, it pairs well with other main dishes. I promise you it’s a win-win.
When I first moved to the South, I wanted to try Southern Green Beans and it was absolutely delicious! I decided to add crispy oven-baked prosciutto instead of bacon. It’s the perfect combination of rich flavors that will leave you craving for more.
The word prosciutto translates to “ham” in Italian. It’s 100% natural cured ham without any additives, preservatives, hormones, gluten or coloring agents. Prosciutto had been a popular dish in Italy for thousands of years. So, if you love bacon then you should try oven-baked prosciutto.
During the cold winter months, I have been craving shrimp and broccoli. I love the sweet and tangy flavors that would melt into your mouth. I recalled how easier it was to place a phone order from one of the local Chinese restaurants when I lived in New York City.
Please don’t get me wrong, I love living out here in a cabin in the woods. It’s that the restaurants out here are too far away, and they don’t deliver food.
I decided to create my version of shrimp and broccoli. With a little bit of experimentation, I found the right combination of simple ingredients. So far, I have been pleased with the results. This recipe is easy and brings back all the flavors of an elegant Chinese restaurant.
I enjoy making these herb roasted baby potatoes in huge quantities and freezing any extras. Also, I love eating them in the morning with eggs whenever I need a power pack breakfast for a very long hike in the mountains.
This recipe is a flavorful mixture of tangy and sweet. As a child growing up in New York City, one of my favorite dishes was tomato-based salted cod fish, bacalhau. Once a week, I would always look forward to this dish with a side of french fries…yum! I recreated this dish inspired by my Mediterranean and Hispanic heritage. It’s a fusion of flavors that makes this dish extra delicious! Plus, this dish pairs well with any side of rice, salad, or potatoes.
Preheat the oven to 400 degrees. Pad the cod with paper towels until dry.
Add olive oil and cod to a 9”x13” baking dish.
Add all the spices, chopped onions, garlic, tomatoes, tomato paste, and olives.
Pour water or white cooking wine in the dish.
Bake for 20-25 mins. or until the fish is opaque (depending on the thickness of the cod fish).
Add extra olives if desired
For extra flavor: add the spices to the cod ahead of time and place back in the fridge for about 30 mins so the flavors can set in.