Serving Up Small Batch Happiness
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.
Slow cooked garden fresh tomatoes and a small handful of ingredients come together to make a marinara worthy of any summer celebration. With time, this easy recipe becomes a little sweet, a little rich and a whole lot of delicious. It is a versatile sauce that you can use on your favorite pasta or Italian dish.
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.
Mole can be a complex and labor-intensive dish thanks to the dozens of ingredients required for a traditional preparation. This “little red mole” recipe is a simpler approach thanks to pre-ground spices and it allows you to have dinner on the table in less than an hour.
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.