So far 2021 has been a bit of a blur. January 2021, felt like 2020 lingered on. I guess what did we all expect? That somehow the new year would be magical and all of our woos would go away? Being a pessimist in an optimist world I never imagined anything different. This blog and recipe development were put on a standstill when most of my family got diagnosed with covid in January. We’re all doing well and slowly recouping back into society. Alex is usually my taste and spice master. He comes up with nectarous concoctions that I swear can rival any pro chef in the biz. However, he’s lost his sense of smell. Something you don’t realize you miss until all of a sudden you can’t smell life’s precious moments such as the crisp air after rainfall, the cut of freshly mowed grass, or the kitchen radiating with a home-cooked meal all throughout the house. Thankfully, his sense of taste is still top notch.
Posts tagged tasty
Green Chili Beef
When I was a kid and even now as an adult whenever someone asks me what my favorite food is I always say green chili beef burritos. As an Arizona native, I’ve tried my fair share of green chili. I will secretly judge a Mexican restaurant by the quality of their green chili and chips with salsa.
Jambalaya
Although we have never been to New Orleans, we love the spice, soul and comfort of Cajun cooking. Most jambalaya recipes consist of the traditional blend of chicken, sausage and seafood (shrimp or crawfish). In addition to the meat and seafood, it is often made with the trinity of vegetables that include onion, celery and bell pepper. This recipe has a little twist on the traditional method of jambalaya.
Spiced Cherry Pie
The amount of time I’ve spent thinking about this pie before I actually decided to follow through and bake it to perfection is cumbersome. Even before quarantine we’ve managed to re-watch multiple seasons of, The Great British Bake Off. The show is relaxing, it makes me hungry and seeing how genuinely kind British people are in a competition is astounding. Another benefit of the show is that it makes me think about potential recipe ideas and what I would do if I was there in the tent contemplating if I have the best flavor combinations or the stress of a “soggy bottom.”