My neighbor has a huge bush of rosemary near his door. It started from a few sprigs to a 3 x 3-feet bush now. My neighbor is nice enough to let me pick use his rosemary. Woo hoo! Free herbs! Ever since then, I am always looking for dishes with rosemary. Roasted potatoes with rosemary is just a classic. And it sounds so much better with the cute and colorful fingerling potatoes. These potatoes go well with the pan seared rib-eye steak that I made last week, or chicken dishes.
After trying out this dish, you will fall in love with broccoli (even if you are a kid). The roasted broccoli is sweet and tender. Some freshness from the lemon juice and amazing fragrant from the zest. And who doesn’t like cheese? This is very simple and healthy. Just toss in the oven and wait for it. Perfect to go with any steak and pasta dishes.
When I go to a Japanese restaurant, I always look for gyoza in the menu. Some places have really good homemade gyoza, but some other just use pre-made frozen gyoza. In that case, it is better just to make your own gyoza. Since making gyoza is a bit time-consuming, I tried to make many at one time. The leftover can be stored in the freezer for later. These little gyoza had crispy skins and juicy fillings. The garlic chives gave the gyoza a strong rich flavors and the cabbage balanced it out. When I made the gyoza, Bryan and I would only ate them for dinner. Pile and pile of gyoza!
For Bryan and my anniversary dinner, I wanted to make a fancy restaurant style menu. Tuna tartare is just perfect. It is one of the most common appetizers in restaurant. When I stumbled upon this recipe online, I knew that I have to try it. And I am so glad I did! It was so easy! The tartare was fresh and flavorful. Savory and little spicy. It was great with the crispy wonton chips. This is no doubt the best appetizer that I have made so far. Oh, did I mention that there is no cooking at all? Get everything ready ahead of time and toss them all together at the last minute. Tah dah! Great for dinner party!
Bryan loves potato salad, and he always asks me to make some for dinner. I am fine with potato salad, but sometimes, I feel that they are a bit boring. This southwestern potato salad is definitely not simple. It had the smokiness from the chipotle sauce, and it was a bit spicy. It is very different and delicious, which fulfilled both Bryan and me. Forget your regular potato salad, and give this recipe a try!
Happy New Year! To start of the new year, I share with you this healthy and delicious veggie recipe. The zucchini was soft and juicy in the inside and crispy on the outside. Delicious! This is a really great side dish or snack. I am sure everyone will love it, even kids who do not like vegetables will like it.
I think I like popovers because of Gordon Ramsay. After watching his Ramsay’s Kitchen Nightmares, I wanted to try yorkshire pudding so much. Later, I found out that American has a similar thing called “Popover”. Popovers are very easy to make. The secret is to have all your ingredients at room temperature. I have failed a few times, but now, I have learned to make some delicious rolls. Popovers are crunch on the outside, but hollow in the middle. They are perfect to serve with slow cook beef, like with beef short ribs with red wine. Yum…. Hmm… I am so hungry right now. I wish I have some popovers!
I tried grilled pineapple in a Brazilian restaurant, and I fall in love with it. Luckily, I found this recipe online. Now, I can make this all the time. It is a great side dish with steak. The sweet pineapple balanced out the meaty steak. It was easy to make and delicious.
Bryan and I don’t eat bell peppers much. I was a bit hesitated to make this side dish. Surprisingly, Bryan and I both love the peppers. The peppers looked incredible. The juice and cheese almost oozed out. The pepper was smoky, cheesy, and sweet. And, there was a hint of tartness from the balsamic vinegar. It was an amazing side dish! I am very happy that I gave this recipe a try.
When I first tried pao de queijo in a Brazilian restaurant, I immediately fall in love with it. The texture of pao de queijo is not really like bread. It is gooey, chewy and savory. The cheese makes the bread amazing. It is very addictive. I can eat 5 -6 of them at a time. This recipe is very good, Bryan and I ate 12 bread all at once. Bryan likes the bread at room temperature, because they were less gooey. But I like my bread warm. If you are making this little bread, make sure to make extra. To complete your Brazilian night, this dish goes perfect with Brazilian chicken stroganoff.
