So after our New Year’s Eve fried chicken feast we were left with some leftover Buffalo Blue Cheese Sauce . And as I’m paging through an issue of Cooking Light, I notice a recipe for a quick, pan fried Sesame Shrimp. And it hits me – yes, let’s pan fry some shrimp because it’s the…
On our last night in Puerto Rico last year (about a year ago, before the hurricane devastated the island) we decided to do our own version of a progressive dinner and try a few restaurants we hadn’t visited yet. The first, which totally makes sense for an appetizer course, was a tapas restaurant where we…
Someone asked me recently what my favorite type of food to cook is and after some initial hedging that there is NO way I could pick a favorite, I chose Mexican. Mexican, Tex-Mex, or even Mexican-influenced might be a more appropriate way to describe it because I can’t claim that any of my dishes are…