Posts

Hey, hi! Happy, happy Monday! I hope you all had a great Easter weekend! So sorry for all the shouting, but I’m trying to wake myself up a bit here. Just a little on the tired side. Need coffee, definitely some concealer, and probably some greens too. Anyone else feeling the same? Ahh, Mondays after a holiday weekend… SO, my guess is that after yesterday’s Easter festivities a lot of you may have one too many hard boiled eggs sitting in your fridge about now....

Coleslaw is a summer time classic and can be found at almost every party or gathering. This southwestern version includes a zesty dressing and plenty of Mexican inspired add-ins for a unique and satisfying salad. Coleslaw is a common side dish in most areas of the United States. However, have you ever tried Mexican coleslaw?? I bet you haven’t and I think you should mosey into the kitchen and whip it up for your next get together....

Pumpkin seems to be all I can think about right now. Past seasons, maybe not so much, but this season I am in the pumpkin zone. The combination of pumpkin and chocolate can often be overlooked, but I always find the two go really well together. The subtleness of the pumpkin is always nice when paired with a rich chocolate dessert. So then I had this idea. I was working on our upcoming Thanksgiving menu and referring back to my molten chocolate crackle pie....

When I need a meal the whole family will love, I turn to chicken classics like chicken adobo, cider glazed chicken, maple dijon chicken and Monterey chicken. Monterey chicken is loaded with flavor and tastes like it came straight from a restaurant, but you can make it at home in less than 30 minutes. I used to go to Chili’s all the time in college, but now there are no Chili’s restaurants left where I live!...

Remember my post on Murungai Keerai Poriyal last week? With the left over batch of the drumstick leaves, I made Murungai Keerai Ragi Adai. Ragi or Finger millet is a power house of nutrients. It is rich in calcium and iron and has a lot of other minerals too. The fact that it is low in fat makes it perfect for weight loss as well as diabetes. I love to use Ragi in my food and the best way to incorporate it is in the form of ragi kanji/congee, multigrain dosa, ragi adai or ragi sevai....

When it comes to meat dishes, I usually make them with plenty of gravy to soak up with indian flatbreads or spoon over rice. But this mutton pepper fry is a bit different. It features a thick, fiery masala made with freshly ground black pepper that coats the meat. So while traditionally it is served with parotta (layered flatbread), we love it as an appetizer or alongside drinks too. I’ve been cooking Indian food forever, and the way spices and chilies transform dishes never ceases to amaze me....

And a cookie with chocolate chips too. Really, I do not think you should do cookies without chocolate unless they happen to be cute little Christmas sugar cookies, for which I’ll make an exception. Christmas freak? Yes, that would be me. I made these cups with the idea of back-to-school in mind. Actually, I have made a lot of things recently with back-to-school in mind. I guess I kind of like having a “special occasion” to plan recipes around....

It’s finally here! Friday, the weekend, and time for me to share my favorite peach recipe yet, the simplest old-fashioned peach cobbler. Oh, how I LOVE this cobbler. I spent days perfecting the recipe and have been dying to share the final version. With today being the last Friday of July, I knew it was the perfect time for a peach recipe. The juiciest, sweetest summer peaches are all filling up the grocery stores, farmer’s markets, and roadside farm stands....

I made French Coq au Vin, but I did it the super quick way…not the traditional way which can take up to four hours. I know this is probably all wrong in so many ways and the French are most likely screaming at me right about now. But hear me out, I am not a trained chef and most of the time I am totally winging it. And since I am totally winging it, this allows me to be a little more creative…....

So after all the binge eating in the name of festivities, it is time to go for the healthy stuff. And by healthy, I don’t mean stuff that tastes bland or makes you want to give up on life 😀 My mantra when it comes to our diet is to do anything in moderation and trying to cut down on empty calories. I don’t believe in following fad diets or giving up a food category just to lose weight and this recipe of healthy Paneer Tikka Wrap ticks all the right boxes for me....

Is there anything more summery than a peachy drink? I’ve had this recipe in the works for months. I knew I would make this the second the peaches arrived in late July, but I had to wait for the perfect peaches! It’s finally the height of peach season, and you guys, I’ve been dying to share this! I usually only share cocktails on Saturdays. And we’ll probably start that back up sometime in September or October!...

What’s a peanutburger you ask? Well, if you live on the west side of Cleveland, Ohio than you probably already know the answer to this one. But for those of you from any other part of the world, let me tell you. Bearden’s is a diner style restaurant straight out of the 50’s. Ok, well technically it was started in the 40’s but it looks like it’s from the 50’s....

We eat Mexican food at least once a week, and these delicious beans and rice are on the menu every time! Who loves Mexican food? I sure do. We have a Mexican restaurant in town that we’ve been going to for more than 10 years. The girls love it there too, but have you ever tried to eat out with three kids under the age of 4? If you have you can understand why we don’t do it that often, it’s not exactly a relaxing experience....

Pork carnitas is a restaurant worthy dish that’s actually quite easy to make at home. You can even make a double batch and freeze the leftovers for another night. I serve my carnitas with sides of beans and rice, along with homemade pico de gallo. Whenever I go to a Mexican restaurant, I find myself ordering carnitas. That crispy, flavorful pork just can’t be beat, and it makes an awesome addition to nachos, tacos, burritos, taquitos, you name it!...

This delicious vegan potato sandwich can be made quickly (takes about 20 minutes) and is perfect for evening snacks, tiffins as well as for travel. I have included a few variations and tips in this post to help you customize the sandwich to your taste so read on! I am sure most of you 90s kids will relate when I say that aloo sandwich is like first love. This sandwich was the most common in mom’s kitchen growing up....

Like a lot of people, I kind of have a love-hate relationship with Instagram. It’s a platform that’s a HUGE part of running HBH, and in most ways, I’m actually very grateful for it. But because it’s so important to our business, it can also be a bit overwhelming at times. I think it’s probably this way for many people. All that said, for the most part, I feel pretty lucky because I truly enjoy using Instagram....

When pumpkin season comes around, I often make a variety of seasonal dessert recipes including pumpkin spice cake, pumpkin dump cake, pumpkin pie cheesecake and these light and fluffy pumpkin cupcakes. Pumpkin Cupcakes Ingredients To make these pumpkin cupcakes, you will need eggs, granulated sugar, pumpkin puree, vegetable oil, flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt. For the frosting, you will need butter, cream cheese, powdered sugar and vanilla extract....

I might sound a little like a broken record but I had tasted the best salads during my recent US trip. One of the best salads that had me craving for more was this delicious Quinoa Lettuce Salad. While almost every restaurant seemed to have a plate of lettuce and cukes on the table, what stood out for me were these little salad joints that made best salads. I tasted quinoa for the first time and fell in love with it....

In her kitchen, my grandmother stocked a variety of pickles that changed with the seasons. She would pickle root vegetables during winter months (gajar gobhi shalgam achaar), spring time was for green and red chili pickle (lal mirch ka achar) along with garlic achar, while sumer months were reserved for for limes (nimbu ka achar) and, of course, raw mangoes! About Mango Pickle Mango pickle, also known as “aam ka achaar” in Hindi is made with chopped unripe mangoes (kacche aam), mustard oil and spices such as nigella seeds, fennel seeds, mustard seeds, fenugreek seeds, turmeric powder and red chilli powder....

The beauty of any kind of kheer is in slow cooking. I love cooking kheer in the traditional way on the stove top and I am including the instructions for the same. Sabudana Kheer holds a significant place in Indian cuisine especially as a customary offering during religious ceremonies and festivals. My grandma used to make sabudana kheer on days when she observed fasting. She lovingly served the kheer to us in bowls, topping it with a generous helpings of raisins and almonds sautéed in ghee....