This year we’ve gone on a few incredible and inspiring trips to Thailand, Singapore, and Iceland where fish is prevalent and used in so many different ways. Poaching fish is also a smart way to add a lot of flavor without adding too many calories. The sea bass is light, yet full of Asian flavors. The other great aspect of this recipe is that the poaching liquid turns into a flavorful sauce to finish your entree.Read More
Here is what's cookin' these days...
New Year, New Healthy Recipe! We wanted to make a lean, lamb dish that was easy, didn’t require too much tending to, and was simply delicious. The basis of the recipe is similar to a beef fajita recipe but packs way more flavor and uses Mediterranean spices, including an addicting harissa yogurt sauce.
For this pizza recipe, we decided to take a unique spin on traditional pizza sauce by making a rosa pizza. It’s very simple to do, just mix together a white sauce with a red sauce and voila, you have a new spin on a pizza. Since it was a rosa pizza, we even decided to top it with a prosciutto rose! Making the carnivorous flower its actually quite easy to pull off and it makes your pizza look all that more romantic. Find out how in this post!Read More
Since Texas predominately uses thinner sauce packed with spices, we thought it would be fun to whip up a BBQ dish that is popular outside of Texas. It’s not very easy to find Carolina-style BBQ in Texas and that is why we made this South Carolina Sauce recipe when having about eight of our friends over for a smoked pulled pork sandwiches. Try this tangy twist over traditional barbecue sauce!Read More
Tikka Masala can actually be a pretty nutritious recipe. You use lean chicken, lots of tomatoes and spices for loads of flavor. Really, the least nutritious part of tikka masala is the cream and butter. That is why for this recipe we made a few small adjustments to lower the calorie count without losing any of the delicious flavor!Read More
We’re throwing out our traditional pasta bowls and making one out of giant baked portobello mushrooms. Because bread bowls are SO 2002. These are a fun spin on stuffed Portobello mushroom caps. But this time we stuffed the inside of a portobello mushroom with a nice scoop of pasta and then we covered it in cheese!Read More
In celebration of Ragu’s 80th anniversary, we were tasked with recreating a classic recipe from Ragu’s retro cookbook. We decided that we wanted to take the same ingredients and modernize the presentation. We gained some inspiration from the classic French dish, Ratatouille. The only ingredient substitution we made was to swap out the green beans for yellow squash. The dish uses mini ramekins to create individualized portions. They are seriously adorable and remind us of bacon-topped flowers. The pepperoni layered between the veggies makes this dish reminiscent of a pizza, but it feels much fancier. Make these ahead of your dinner party for a fun, individual side dish or meal!Read More
We decided to create a new pasta recipe that was something different than the same ‘ol spaghetti and meatballs. We started with some springtime greens. Asparagus is at peak season as well as peas. Cooking seasonally helps you to bring in additional flavor in a healthy way. These two veggies added a brightness to this dish to contract against the salty pancetta. You can never go wrong with a touch of bacon in ANY recipe, right?!?Read More
We have officially moved into our new home! One of the things we need to get used to (among other things) is packing our lunches. Our old apartment was across the street from both of our offices, which made it so easy to swing home for lunch! For our first week in our new home, we opted to make a pasta salad, the easiest lunch to grab once it is prepped. Additionally, if you’ve ever made homemade pasta salad you’d know that it’s way better 2-3 days later. This recipe uses kalamata olive flavored pasta for an even bigger flavor kick!Read More
It wasn't until we moved to Austin, Texas that we learned about Frito Pie. Upon first thought, it seems like some salty-sweet dessert. In reality, it's not even a pie. Our first Frito Pie was served up at a Texas Longhorns tailgate. A bag of snack size corn chips was sliced open, topped with Texas chili, jalapeños, cheese, and onions. This is our spin on a Frito Pie Corn Dog!Read More