Serving Up Small Batch Happiness
Indian Spiced Meat with Peas is a versatile and easy dish. Whether you are looking for a quick weeknight meal or a dish for weekend entertaining, this one is sure to be a favorite. Indian cuisine typically excludes beef, but I feel a 50/50 mixture of beef and turkey makes for a more flavorful dish. I like it served with rice or spiced potatoes. However, it is also really good as a sandwich filling!
The Salisbury Steak has a long history that dates back to the American Civil War. Traditionally made with a combination of beef and pork, this version swaps the pork for ground poultry to lighten the dish. The traditional gravy is elevated thanks to the addition of red wine and tomato flavors. Salisbury Steak may be a comfort food, but these small changes make it just as great for entertaining.
Dirty Rice has deep roots in Southern Louisiana. It was created out of necessity as a quick and cheap way to feed a lot of people. Traditionally it was made by combining offal with holy trinity. Today, it is more commonly found made with ground beef or pork. Dirty Rice makes a great entree or side dish. It can be dressed up for the holidays or even made vegetarian. Whichever variation you choose, this simple recipe is sure to be a crowd pleaser!
Chicken Parmesan gets a lighter makeover. I bread my chicken in toasted bread crumbs for more flavor and texture. By skipping the frying and baking the chicken instead, there is a big savings on calories and fat. It may not be the traditional preparation, but the traditional taste is all there. A classic just got healthier without sacrificing flavor.
Gyros are probably one of Greece’s most famous foods. Typically a street food, gyro meat is cooked to perfection on a conical rotisserie then shaved off. The meat is served on a pita with tzatziki and garnishes. This recipe skips the rotisserie, but gets a similar flavor experience from pan-fried patties. The homemade tzatziki finishes the sandwich and immediately transports you to the Greek islands.
I'm a professional photographer and storyteller based in Portland, Oregon. I'm also a globetrotting foodie and culinary explorer. I'm obsessed with bold seasonings and take pride in my ever-growing spice collection. As a self-taught home chef/baker, I occasionally share the kitchen with two amazing sous chefs (my husband and young daughter). When I'm not behind the camera, you'll find me planning my next flavor adventure, whether it be on the road or in my kitchen.