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Marinated Fried Fish
This is a simple and flavorful fish dish.
Stuffed Salmon
These juicy stuffed salmon fillets are an impressive fish dinner you can make at home. The seafood filling is easy to make with crab, shrimp, mushrooms, and lemon juice.
Panko-Breaded Fried Razor Clams
These tasty fried clams are a crunchy and delicious treat! Use real Parmesan cheese and panko for the best results. Freezing the breaded clams before frying helps the coating stick.
Tortilla Chorizo Scramble
This chilaquiles-inspired tortilla chorizo scramble is a great way to dress up high-fiber, whole wheat tortillas.
Garlic-Tamarind Pork Loin
For garlic-tamarind pork loin, marinate it a day ahead; it is best on the barbecue. Serve it with a salad, nice dinner rolls, and grilled vegetables—yum.
Spicy Breakfast Quesadillas
A spicy and fun breakfast or brunch your whole family will love, with sausage, egg, cheese, and green onions. This is such a versatile dish. I basically make them with whatever I have on hand at the time. Serve with salsa, hot sauce, and sour cream, if desired.
Curly-Q Grilled Sausages
Giving a sausage a cool, coiled shape isn't just fun or frivolous; it's also fully functional. The extra surface area picks up additional delicious smoky, caramelized flavors from the grill. You could brush barbecue sauce on an un-helixed Italian sausage, but here you're literally flavoring the sausage inside and out. I served these curly-q grilled sausages on buns with homemade basil-garlic mayonnaise.
Fruity Grilled Pork Tenderloin
This is my favorite summer marinade for pork tenderloin. Use any of your favorite fruit sodas--black cherry, grape, raspberry, etc. Also great served cold on a green salad.
Sassy No-Sauce Naan Pizza
Simple ingredients; bold taste. Great for weeknight meals--only takes minutes and you can put it together with your kids. It's the closest thing to the pizza I ate in Italy.
Croque Madame on Brioche
A spin on the traditional French croque monsieur with deli ham, rich smoky cheese, béchamel, and eggs on brioche bread. Typically in France the eggs are fried but I prefer poached eggs topped with chives and smoked paprika. Optionally serve it with sliced plum tomatoes to make it a croque Provençal. This is my sweet angel's favorite dish that I prepare for her.
Mizuna, Cheese, and Sausage Sandwich Toast
Mizuna is usually used in Japanese salads. In this recipe, I tried to use it in a sandwich toast and it went well. This would be a good substitute for lettuce.
Pork Chops with Oniony Mashed Potatoes and Cider Gravy
I usually just use my pressure cooker for making beans but have been experimenting with bone-in meats and enjoying the results! Caramelized onions really boost the flavor in the mashed potatoes, and you can't go wrong with a gravy that has apple cider and Dijon mustard!
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