This Thai Green Curry is spicy and delicious! There are some specialty ingredients in this recipe that you may not have already stocked in the pantry if you don’t regularly cook Thai food but it’s worth making a special trip to the asian market for.
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This is a refreshing Korean shaved ice dessert best enjoyed in the summer. There are no rules to what fruit you can use here, just add your favorite berries, melons, and other fruit in bite-size pieces. The traditional must-haves for this is the sweetened condensed milk, sweet red bean paste (anko), and the sweet rice cake (mochi). Adding a scoop of ice cream makes this extra decadent! Make a big bowl and have everyone gather around to dig in before it melts.
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Simple green beans with just 4 other ingredients but can easily be dressed up with mushrooms, minced garlic, lemon juice, or shredded parmesan. This vegetable side goes well with a variety of meals, some of our favorites being Cornell chicken and meat loaf!
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This marinade is inspired by the vinegar-based sauce created by a professor at Cornell University in the 1940s. These baked chicken thighs are packed with flavor and never come out dry. You can also try grilling the marinated chicken thighs as they crisp very well, thanks to the emulsion of vinegar, oil, and eggs.
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This is inspired by Armenian rice pilaf but with a slight twist because of the olive oil instead of butter and the extra seasonings and spices used. I do on occasion use butter to change up the flavor. The rice pilaf goes great with chicken, fish, or meat dishes.
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This recipe makes the most moist carrot cake and I love the blend of spices used here. You can’t have carrot cake without cream cheese frosting, and even better that this one is whipped, light, and creamy!
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These cauliflower fritters are crispy, slightly cheesy, and a great alternative to french fries, hash browns, or tater tots. We actually enjoy it as a side to meatloaf in place of mashed potatoes. Our favorite topping is a dollop of sour cream but it’s great with ketchup too!
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Think of it as a deconstructed cabbage roll, transformed into a stew. The unexpected ingredient here is allspice but I consider it the star ingredient because it really rounds out and melds all the flavors together. This also freezes well if you have plenty of leftovers to enjoy later.
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I have loved slow cooker chili recipes for so long and have been making it for years until I discovered the Instant Pot. You get that rich flavor of chili as if it was slow cooking for hours but in no time at all with the Instant Pot. This makes for a quick weekday meal, great for batch cooking for the rest of the week, and freezes well too.
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I don’t use a special rotisserie for this shawarma chicken but you will enjoy the amazing flavors of this popular Middle Eastern street food with the spice blend used. The combination of marinating and then using pressure cooking brings out the flavor even more and keeps the chicken tender and juicy. I love topping this with a light and refreshing cucumber salad.
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