Roasted Mushroom and Tomato with Polenta

It's no secret that I love polenta, it’s a versatile and delicious dish that can be prepared in various ways. So when I spotted this recipe on the NYT I knew I had to make it.
Roasted mushrooms and tomatoes are coated in a fragrant and spicy Sichuan oil to create a harmonious blend of flavors.
The combination not only enhances the natural earthiness of the mushrooms but also adds a delightful kick to the dish. The juxtaposition of the creamy polenta with the bold, aromatic elements of the Sichuan oil create a unique and satisfying meal that perfectly complements my love for this classic Italian staple.

Coconut Cocoa Oats Delight

Start your day with a burst of flavor and wholesome goodness with this uh-mazing Coconut Cocoa Oats Delight.
A delightful breakfast dish that combines the rich flavors of cocoa and coconut with creamy Greek yogurt and hearty oats, creating a breakfast awesomeness that will leave you craving for more.
It’s not just a recipe; it's a breakfast dream come true. As someone who appreciates the importance of starting the day right, this recipe has quickly become one of my favorites.

(Easy) Chicken Curry

This is one of those recipes I make over and over again because it checks all the boxes.
Simple, quick, tasty, nutritious, and on budget.
Not to mention that on any given day I have the necessary ingredients to make it.

(Vegan) Two-Tomato Pasta Salad

I’ve been on a serious pasta salad kick this summer, and this Two-Tomato Pasta Salad just hit the spot.
Sun-dried tomatoes, fresh tomatoes, and tender pasta come together in this simple but oh-so-flavor-filled dish.
Inspired by some gorgeous cherry tomatoes that I found at the farmers’ market and by my fave sun-dried tomatoes packed in olive oil, this pasta salad comes together in 15 minutes.
A light yet filling meal that can be the perfect dish for a hot summer dinner or to bring to your next potluck or barbecue.

Caramelized Zucchini Pasta Shells

Would you believe me if I tell you that these Caramelized Zucchini Pasta Shells are the perfect summertime recipe?
Hear me out: a ton of fresh zucchini is cooked down with olive oil, butter, shallot, and garlic until soft and caramelized. It’s then tossed with pasta and parmesan cheese.
Delicious and not to mention a great way to use up the zucchini stash in your fridge.
Did I convince you?

(Easy) Greek Rice Salad

It’s summertime and the high temperatures have already made their way through our windows.
Global warming is causing heat waves to be more frequent and longer and since there’s no way to prevent the sun from shining bright and making our days hotter, the only thing we can do is to keep ourselves cool and hydrated.
Lemonade, iced tea, watermelon, high-water fruits and vegetables, all combined together can help you face a dreaded heat wave. However, here’s another recipe that you can add to your list to get you through the summer: Greek Rice Salad.

Two-Ingredient Chocolate Mousse

This is my go-to recipe when I get a craving for chocolate mousse and I don’t either have time or the ingredients to make something more elaborate such as a Pistachio Mousse, Mom’s Chocolate Pudding or this Dairy-Free Cocoa Mousse.

Neapolitan Eggplant and Tomatoes

This is a recipe that everyone needs in their life.
A one-skillet recipe with very few ingredients, super simple to make, that yields great results.
What I love about this Neapolitan Eggplant and Tomatoes is its versatility: It can be a tasty sauce for pasta or rice, it also goes great on toasted bread to make bruschetta and you can also serve it as a toothsome side dish.

Easy Chimichurri Chicken

Chimichurri is a classic Argentinian sauce made with parsley, oregano, garlic, red-pepper flakes, red wine vinegar, and olive oil.
It’s, by far, one of my favorite condiments. It livens up whatever it’s spooned over: Meat, fish, even tofu. It’s almost universal.
It’s also a great marinade for chicken. Marinated chicken breast or thighs, cooked to perfection and topped with a big spoon of extra chimichurri sauce is one of the best chicken meals ever.

The Best (Vegan) Apple Cake

Vegan cakes tend to have a bad reputation, and for a reason.
Over the years I’ve noticed that most of them have three major problems: they're either (1) strange tasting (some taste only like sugar while others taste like nothing at all) (2) dry and no moist at all (the ones that get stuck in your throat, if you know what I mean) or (3) have a weird texture (some are crumbly while others are seriously solid.)

Chicken and Potato Skillet

Chicken and potatoes, fried in a big skillet so they’re crispy and moist at the same time.
It’s mom’s specialty.
Growing up, I demanded it every week. And now the next generation of little ones are asking their grandmother to make chicken and potatoes for them.

Whole Wheat Penne with Creamy Tomato Sauce

Let’s talk a minute about “pasta al dente”.
The literal Italian translation is “to the tooth”. Figuratively, it means that pasta should be cooked just until it offers a bit of resistance when bitten into. It must be firm, not soft or overcooked and definitely not mushy.
A good rule of thumb is to read the cooking instructions (cooking times vary for different types of pasta) and a set time for two minutes before the recommended cooking time.
At this point check pasta for doneness by cutting a piece in half to see a cross section; there should be a thin core at the center that appears slightly more opaque. If it’s so, it’s time to drain your pasta “al dente”.

Skillet Pizza Chicken

This Skillet Pizza Chicken is my go-to recipe whenever I have my nieces and nephews over.
It’s a great simple dish that takes minutes to make and it's easy to clean up since it’s using only one cookware, on top of being a kid’s favorite.
Plus, it’s almost impossible to mess up. As long as you can cook some chicken in a pan and stir a couple of times you’re good to go.

Easy Garlic Chicken and Pepper Skillet

In my book there’s nothing better than an action-packed meal that is full of flavor and doesn’t take a long time to make.
What also makes it better is not having a million dishes to clean up or having my food stick to the bottom of my pans. That is seriously the worst.
I have started cooking a lot with a new non-stick wok-ish pan that I bought online.
I love it for two reasons: Number one is that nothing will stick to it AND it is super easy to clean (okay, maybe three reasons, but who's counting). The second reason is because it is shaped like a wok, it works wonders in locking the flavors.

Everyday Stir-Fry Noodles with Vegetables

OK, so this is my go-to recipe for stir-fry noodles with veggies.
Whenever I feel like having a bowl of piping hot noodles and I don’t want to order in, I make this Everyday Stir-Fry Noodles with Vegetables.
It’s so simple, easy, and quick, it’s really a no-brainer.
It’s also one of those recipes that don’t need any planning, you probably already have all the ingredients for this dish at home.

Easy Tomato and Zucchini Rice

If you haven’t noticed I’m on a rice kick, if there’s such a thing.
I’ve made rice in some form or fashion 6 out of 7 days this week. Baked Spinach Rice, Easy Mexican Rice, Mexican Rice (Part II), and Creamy Zucchini Rice.
Don’t get me wrong, I love rice but it’s almost odd for me to cook it that much.

Mexican Rice (Part II)

Since I posted the recipe for this Easy Mexican Rice last week, I received a couple of emails asking about the recipe for the more “classic” version of Mexican rice.
So who am I to deny such a request?

Easy Mexican Rice

When I want to cook restaurant-style Mexican rice at home I usually follow the run of the mill recipe that includes rice, onion, cumin, tomato sauce, broth (either chicken or caldo de tomate), and salt. A simple recipe that yields solid results.
So when I spotted this recipe in the NYTimes I was intrigued.
It’s not that different from the other one, the ingredients and cooking instructions are pretty much the same. However, this one includes a green bell pepper.
In addition, the veggies, aromatics, and broth are pureed in the blender to make a sort of gazpacho. After the rice is toasted, you add the “gazpacho” to the rice, and that’s about it. After 15 minutes the rice has absorbed all the flavors and becomes pretty darn amazing.

Crock-Pot Barbecue Pulled Chicken

The start of the new year has been overshadowed by the Corona pandemic and frankly far from ideal.
However, as my yoga teacher constantly says: “There’s always something to be thankful for".
And looking back at the past five weeks, there have been some cool things that have happened such as: Wordle, some sick NFL games, a brand new smartwatch, a delectable Poppy Seed Tea Cake, and — last but not least — this awesome Crock-Pot Barbecue Pulled Chicken.

Citrus-Glazed Sweet Potatoes

Arguably a side of sweet potatoes is one of the best ways to add a pop of color and flavor into a meal, regardless of the season.
So when I spotted this recipe on NYT Cooking I knew right away to give it a try. It turned out to be way better than I expected, so I decided to serve it both at Thanksgiving and Christmas. It won rave reviews from everybody.
So why not share it with you guys?